Three Month Supply: Downloadable spreadsheet

Here's a downloadable spreadsheet to plan your three month supply of food that is part of your normal, daily diet and an accompanying instructional video. It is an outstanding tool to get you organized! Thanks to Emily for sharing this information in her comment!

http://foodstoragemadeeasy.net/babysteps/step-3-three-months-of-normal-food/

Source: foodstoragemadeeasy.net

Cooking with Basic Food Storage: The Can Plan

It takes time to plan and learn to use traditional food storage items. Planning meals entirely from cans and other dried storable foods will help you rotate your food storage, create a quick and easy meal and will not require a wheat grinder.

The Can Plan

1. Plan one meal entirely from cans and other dried storable foods.
2. Purchase the ingredients to make 12 of these meals, (once each month).
3. Decide how many meals a week you think you'll want a break from your stored wheat or rice and make a meal for each day. Example: I want three dinners a week that won't be just wheat or rice or beans. This means that I have to find 12 recipes that I like and purchase each meal 12 times.

Some Ideas:

• 12 jars of spaghetti, 12 boxes of noodles.
• 12 cans of a great soup or stew, etc.
• Improvise your recipes to be made entirely from cans.
  Try some of the following recipes...
  

CAN PLAN RECIPES:

Taco Soup

2 cans kidney beans or chili beans

2 cans diced tomatoes

1 can corn 1 packet (or 1/4 cup) taco seasoning (or more if desired)

Place contents of cans (including liquid) and taco seasoning into sauce pan. Simmer for 20-30 minutes. Cheese, crushed corn chips (or tortilla chips), and/or sour cream all make great mix-ins. Great also served with cornbread.

Tamale Pie

5 large tamales (canned)

can of chili con carne

1 sm. can tomato sauce

1 lg. can whole tomatoes

1 med. can niblet corn with sweet peppers

1 sm. can whole, or sliced pitted black olives Cheddar cheese, shredded (optional)

Slice tamales in fourths and lay on the bottom of a 9” X13” glass dish. Combine in a large saucepan: tomato sauce, and chili until dissolved. Add whole tomatoes, pitted olives and corn. Pour over tamales. Sprinkle with shredded cheese. Bake 1 hour, uncovered, at 350 until hot and bubbly.

Chinese Casserole

2 cans Tuna

1 can mushroom soup

1/4 cup water

1 Tbsp. soy sauce

1 cup whole cashews

1 - 4oz. can mushrooms

2 cups canned Chinese Chow Mien noodles

1/4 cup minced onions (or equivalent in dried)

2 cans water chestnuts

Drain the tuna. Mix with the soup, water, soy sauce, and all other ingredients except 1 cup of the noodles. Place in casserole. Can be refrigerated at this point or baked at 375 for 40 min.

Lobster Newberg

1 can each of shrimp, lobster and crab.

4 Tbsp. butter (broth can be substituted)

1/2 tsp. paprika

1/4 tsp. nutmeg

2 can cream of mushroom soup

1- 3oz. can mushrooms and juice

1 can evaporated milk

1/4 tsp. salt

Melt butter or broth in pan and sauté washed shellfish for about 5 min. Sprinkle on paprika and nutmeg and stir. Mix together the soup, mushrooms and milk. Pour this over seafood, adding salt to taste. Serve over hot rice.

Quick Tamale Casserole

4 cans chicken tamales

1 can creamed corn 1 can pitted olives, drained 1/3 cup grated cheese (optional only under extreme conditions)

Mix canned foods, cover with cheese, bake at 350 for 40 minutes. Sounds disgusting but it's one of our standbys.

Potato Casserole

2 cans small white potatoes

parsley

pepper

dill seed

oregano

1 can mushroom soup

1 soup can of milk

garlic powder

paprika

Drain potatoes and place in a baking dish. Sprinkle generously with parsley. Season with salt, pepper, pinch of dill, 2 pinches of oregano. Mix soup and milk and add 1/8 tsp garlic powder. Pour over potatoes and sprinkle with paprika. Bake at 350 for 45 min.

Chicken Deluxe

4 cups Pepperidge Farms Herb Stuffing Mix(1/2 bag)

1 cup margarine melted (sub. broth or butter buds)

Mix this and press 1/2 the mixture into the bottom of a 9x13 pan.

Mix together:

2 cans cream of celery soup

1 can milk.

Pour over the crumbs.

Scatter on top:

3 cans of chicken

2 Tbsp. Dried minced onions

dash of pepper

1 small jar of pimientos

1 package frozen peas, not thawed (If using only canned foods substitute canned water chestnuts or canned peas.)

Top with the rest of the crumb mixture. Bake at 375 for 60 min. Cool slightly to cut into squares.
Easy Chicken Tetrazzini

1 8 oz. Package spaghetti

1 envelope chicken gravy mix

1 ¼ c. milk

¼ cup cooking sherry or apple juice

2 cans chunk chicken

1 4 oz. Can sliced mushrooms, drained.

2 Tbsp. Grated Parmesan cheese

Preheat oven to 350 degrees F. Prepare spaghetti as label directs; drain. Place spaghetti in a greased 8-inch-square baking dish. Mix together remaining ingredients, except cheese. Pour mixture over spaghetti. Sprinkle with cheese. Bake 45 minutes, until bubbly. Let stand 5 minutes before serving. Makes 4 servings.

Tuna Shortcake (from Cambell’s Soup)

1 can Cream of Mushroom soup

1 ¼ cup milk

1 7 oz. Can tuna, drained and flaked

1 c. cooked peas (use canned, drained peas)

1 Tbsp. Chopped pimento

In saucepan, combine ingredients. Heat; stir often. Serve over biscuits. Makes about 2 ½ cups.
This recipe can be added to, according to your supply and your fancy! Try a can of drained water chestnuts or mushrooms, or top with almond slivers. A great recipe meal for busy moms!

Red Clam Sauce and Linguine

1 onion chopped (or 1 Tbsp. Minced onion)

1 clove garlic, minced (I buy it in a jar, already minced)

2 Tbsp. Olive oil

2 - 6 ½ oz. Cans minced clams, drained

1 - 6 oz. Can tomato paste

1 cup water

2 Tbsp. Lemon juice

1 Tbsp. Chopped fresh parsley (or 1½ tsp. Dried parsley)

1 tsp. Sugar

¼ tsp. Rosemary

¼ tsp. Ground thyme

8 oz. Linguine or spaghetti, cooked and drained grated Parmesan cheese (optional)

Sauté onion and garlic in oil in skillet. Add clams and their juice, tomato paste, water, lemon juice, parsley, sugar, rosemary and thyme. Simmer, uncovered, 15 minutes. Serve over cooked pasta; sprinkle with cheese if desired. Makes 4 servings.

Beans Hawaiian

2 1-lb. cans Heinz Vegetarian Beans in Tomato Sauce

1 8-oz. can pineapple chunks, drained

1 - 2 Tbs. light brown sugar

1 ½ tsp. Mild Mustard

¼ tsp. salt

Dash ground cloves

Combine ingredients; pour into a 1-quart casserole. Bake, uncovered in 375'F. oven, 50 - 55 minutes or until beans are hot, stirring occasionally. Makes 4 - 6 servings (about 4 cups).

Peanut Puzzler Spread

1 cup peanut butter, smooth or chunky

3 Tbsp. Toasted sesame seeds

¼ cup honey

Mix together all ingredients and spread on bread or fruit. Makes about 1 ¼ cups.

Peanut Butter Cookies

1 box yellow cake mix

1 cup peanut butter

1/2 cup oil

1 egg (or egg substitute)

2 Tbsp. water

Mix all ingredients well. Form 1 1/2" balls and criss-cross with fork on a non-stick pan. Bake at 350 degrees 8-10 minutes.

Spanish Rice

3 Tbsp. oil 1 cup uncooked rice

1 can (11.5 oz.) tomato juice 1 pint salsa

Toast rice in oil until most of the rice changes color and begins to brown slightly. Add tomato juice and salsa. Stir. Cover and simmer on low heat for 30 minutes, stirring occasionally.

Source: The Idea Door

Family Home Storage: Official Church Answers to questions about Family Home Storage

What is the most important thing I can do regarding family home storage?
Get started! If you have already begun, faithfully continue your efforts. As President Hinckley taught: “We can begin ever so modestly. We can begin with one week’s food supply and gradually build it to a month and then to three months. I am speaking now of food to cover basic needs. As all of you recognize, this counsel is not new. But 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, my brethren, and gradually build toward a reasonable objective” (In Conference Report, Oct. 2002, 65; or Ensign, Nov. 2002, 58).

What’s new or different in the new pamphlet All Is Safely Gathered In: Family Home Storage?
The pamphlet emphasizes the need to build a small supply of food that is part of your normal daily diet, store some water, and save some money. Over time establish a supply of basic foods such as wheat, white rice, and beans for longer-term needs.

What’s the difference between the three-month and “longer-term” supply items?
Three-month supply items are non-perishable foods that you normally eat, such as canned and commercially packaged foods that have a stable shelf life. “Longer-term” supply items are basic food items like grains and beans that have very low moisture content (about 10% or less), can be stored for long periods of time (20–30 years), and would sustain life if nothing else were available to eat. A portion of longer-term supply items may be rotated into the three-month supply.

The Web site and the family home storage pamphlet state that longer-term storage items can last 30 years or longer. Isn’t that a much longer period of time than previously thought?
Yes. Properly packaged, low-moisture foods stored at room temperature or cooler (75°F/24°C or lower) remain nutritious and edible much longer than previously thought according to recent scientific studies. The studies, which are the first of their kind, increase the estimated shelf life for many products to 30 years or more (see chart for new estimates of shelf life). Previous estimates of longevity were based on “best-if-used-by” recommendations and experience. Though not studied, sugar, salt, baking soda (essential for soaking beans) and Vitamin C in tablet form also store well long-term. Some basic foods do need more frequent rotation, such as vegetable oil every 1 to 2 years.

While there is a decline in nutritional quality and taste over time, depending on the original quality of food and how it was processed, packaged and stored, the studies show that even after being stored long-term, the food will help sustain life in an emergency.

New "Life Sustaining" Shelf-LifeEstimates (In Years)
Wheat 30+
White rice 30+
Corn 30+
Sugar 30+
Pinto beans 30
Apple slices 30
Macaroni 30
Rolled oats 30
Potato flakes 30
Powdered milk 20
Carrots 20

Why was the pamphlet produced at this time?
To teach the simple principles of home storage and encourage participation. It offers hope by showing that it is possible for most Church members to prepare for adversity, starting modestly by storing a few items of food, filling a few leak-proof containers with water, and saving a few coins each week. The pamphlet helps eliminate the perceived complexity of home storage.

Does the information outlined in the pamphlet supersede all previous counsel?
Yes.

Where do I start?
Start by adding a few storable items that you typically eat, storing some water that is safe to drink, and saving some money, if only a few coins each week. Then over time, expand these initial efforts—as individual circumstances allow and where permitted—by storing a longer-term supply of basics such as grains, beans, and other staples.

How quickly should I obtain my food storage?
It is not prudent to go to extremes or go into debt to establish your home storage all at once. Gradually build reserves over time as financial resources and space permit.

How often should I rotate stored products?
Continually use and replenish the food in your three-month supply to avoid spoilage. You may wish to rotate into your regular meals elements of your longer-term food supply. Such items can, however, if properly packaged and stored in a cool, dry place, last 30 or more years. See the Home and Family section of the Church’s Web site, LDS.org, for more information about home storage rotation and packaging.

Where can I get more information on family home storage?
Go to the Church’s Web site, LDS.org, and look under "Home and Family." You can also get information at Church home storage centers.

Will more information on home storage be forthcoming?
The pamphlet was included in the August 2007 issue of the Ensign and Liahona magazines. Additional magazine articles on various principles of home storage and family finances will regularly appear through 2009. The Church’s Web site will also have periodic featured articles on home storage and finances.

Will Church home storage centers offer fewer products?
Home storage centers continue to offer the same products. However, the product list is being reviewed and may be reduced in the future.

What about 72-hour kits?
Church members are encouraged to prepare for adversity by building a basic supply of food, water, money, and, over time, longer-term supply items. Beyond this, Church members may choose to store additional items that could be of use during times of distress.

Source: http://providentliving.org/content/display/0,11666,7636-1-4104-1,00.html#question_14

Freezing Food: Freezing Guidelines

Foods in the freezer--are they safe? Every year, thousands of callers to the USDA Meat and Poultry Hotline aren't sure about the safety of items stored in their own home freezers. The confusion seems to based on the fact that few people understand how freezing protects food. Here is some information on how to freeze food safely and how long to keep it.



What Can You Freeze?

You can freeze almost any food. Some exceptions are canned food or eggs in shells. However once the food (such as ham) is out of the can, you may freeze it.



Being able to freeze food and being pleased with the quality after defrosting are two different things. Some foods simply don't freeze well. Examples are mayonnaise, cream sauce and lettuce. Raw meat and poultry maintain their quality longer than their coked counterparts because moisture is lost during cooking.



Is Frozen Food Safe?

Food store constantly at 0 degrees F will always be safe. Only the quality suffers with lengthy freezer storage. Freezing keeps food safe by slowing the movement of molecules, causing microbes to enter a dormant stage. Freezing preserves food for extended periods because it prevents the growth of microorganisms that cause both food spoilage and foodborne illness.



Does Freezing Destroy Bacteria and Parasites?

Freezing at 0 degrees F inactivates any microbes--bacteria, yeasts and molds--present in food. Once thawed, however, these microbes can again become active, multiplying under the right conditions to levels that can lead to foodborne illness. Since they will grow at about the same rate as microorganisms on fresh food, you must handle thawed items as you would any perishable food.



Trichina and other parasites can be destroyed by sub-zero freezing temperatures. However, very strict government-supervised conditions must be met. It is not recommended to rely on home freezing to destroy trichina. Thorough cooking will destroy all parasites.



Freshness & Quality

Freshness and quality at the time of freezing affect the condition of frozen foods. If frozen at peak quality, foods emerge tasting better than foods frozen near the end of their useful life. So freeze items you won't use quickly sooner rather than later. Store all foods at 0 degrees F or lower to retain vitamin content, color, flavor and texture.



Nutrient Retention

The freezing process itself does not destroy nutrients. In meat and poultry products, there is little change in nutrient value during freezer storage.



Enzymes

Enzyme activity can lead to the deterioration of food quality. Enzymes present in animals, vegetables and fruit promote chemical reactions, such as ripening. Freezing only slows the enzyme activity that takes place in foods. It does not halt these reactions which continue after harvesting. Enzyme activity does not harm frozen meats or fish and is neutralized by the acids in frozen fruits. But most vegetables that freeze well are low acid and require a brief, partial cooking to prevent deterioration. This is called blanching. For successful freezing, blanch or partially cook vegetables in boiling water or in a microwave oven. Then rapidly chill the vegetables prior to freezing and storage. Consult a cookbook for timing.



Packaging

Proper packaging helps maintain quality and prevent freezer burn. It is safe to freeze meat of poultry directly in its supermarket wrapping but this type of wrap is permeable to air. Unless you will be using the food in a month or two, overwrap these packages as you would for any long term storage using airtight heavy duty foil, (freezer) plastic wrap or freezer materials or airtight freezer containers to repackage family packs into smaller amounts. It is not necessary to rinse meat and poultry before freezing. Freeze unopened vacuum packages as is. If you notice that a package has accidentally been torn or has opened while food is in the freezer, the food is still safe to use; merely overwrap or rewrap it.

Freezer Burn

Freezer burn does not make food unsafe, merely dry in spots. It appears as grayish-brown leathery spots and is caused by air reaching the surface of the food. Cut freezer burned portions away either before or after cooking the food. Heavily freezer burned foods may have to be discarded for quality reasons.

Color Changes

Color changes can occur in frozen foods. The bright red color of meat as purchased usually turns dark or pale brown depending on its variety. This may be due to lack of oxygen, freezer burn or abnormally long storage. Freezing doesn't usually cause color changes in poultry. However, the bones and the meat near them can become dark. Bone darkening results when pigment seeps throughout the porous bones of young poultry into the surrounding tissues when the poultry meat is frozen and thawed. The dulling of color in frozen vegetables and cooked foods is usually the result of excessive drying due to improper packaging or over-lengthy storage.

Freeze Rapidly

Freeze food as fast as possible to maintain its quality. Rapid freezing prevents undesirable large ice crystals from forming throughout the product because the molecules don't have time to take their positions in the characteristic six-sided snowflake. Slow freezing creates large, disruptive ice crystals. During thawing, they damage the cells and dissolve emulsions. This causes meat to "drip"--lose juiciness. Emulsions such as mayonnaise or cream will separate and appear curdled. Ideally, a food 2 inches thick should freeze completely in about 2 hrs. If your home freezer has a "quick freeze" shelf, use it. Never stack packages to be frozen. Instead, spread them out in one layer on various shelves, stacking them only after frozen solid.

Refrigerator-Freezers

If a refrigerator freezing compartment can't maintain zero degrees or if the door is opened frequently, use it for short-term food storage. Eat those foods as soon as possible for best quality. Use a free-standing freezer set at 0 degrees F or below for long-term storage of frozen foods. Keep a thermometer in your freezing compartment or freezer to check the temperature. This is important if you experience power-out or mechanical problems.

Length of Time

Because freezing keeps food safe almost indefinitely, recommended storage times are for quality only. Refer to the freezer storage chart at the end of this document, which lists optimum freezing times for best quality. If a food is not listed on the chart, you may determine its quality after defrosting. First check the odor. Some food will develop a rancid or off order when frozen too long and should be discarded. Some may not look picture perfect or be of high enough quality to serve alone but may be edible; use them to make soups or stews. Cook raw food and if you like the taste and texture, use it.

Safe Defrosting

Never defrost foods in a garage, basement, car, dishwasher or plastic garbage bag; out on the kitchen counter, outdoors or on the porch. These methods can leave your foods unsafe to eat. There are three safe ways to defrost food: in the refrigerator, in cold water or in the microwave. It's best to plan ahead for slow, safe thawing in the refrigerator. Small items may defrost overnight; most foods require a day or two. And large items may take longer, approximately one day for each 5 lbs of weight.

For faster defrosting, place food in a leak proof plastic bag and immerse it in cold water. If the bag leaks, bacteria from the air or surrounding environment could be introduced into the food. Tissues can also absorb water like a sponge, resulting in a watery product. Check the water frequently to be sure it stays cold. Change the water every 30 minutes. After thawing, cook immediately.

When microwave defrosting food, plan to cook it immediately after thawing because some areas of the food may become warm and begin to cook during the microwaving.

Refreezing

Once food is thawed in the refrigerator, it is safe to refreeze it without cooking, although there may be a loss of quality due to the moisture lost through defrosting. After cooking raw foods which were previously frozen, it safe to freeze the cooked foods. If previously cooked foods are thawed in the refrigerator, you may refreeze the unused portion. If you purchase previously frozen meat, poultry or fish at a retail store, you can refreeze if it has been handled properly.

Cooking Frozen Foods

Raw or cooked meat, poultry or casseroles can be cooked or reheated from the frozen state. However, it will take approximately one and a half times the usual cooking time for food which has been thawed. Remember to discard any wrapping or absorbent paper from meat or poultry. When cooking whole poultry, remove the giblet pack from the cavity as soon as you can loosen it. Cook the giblets separately. Read the label on USDA inspected frozen meat and poultry products. Some, such as pre-stuffed whole birds MUST be cooked from the frozen state to ensure a safely cooked product. LOOK FOR THE USDA OR STATE MARK OF INSPECTION. The inspection mark on the packaging tells you the product was prepared in a USDA or State-inspected plant under controlled conditions. Follow the package directions for thawing, reheating and storing.

Power Outage in Freezer

If there is a power outage, the freezer fails, or if the freezer door has been left ajar by mistake, the food may still be safe to use. As long as a freezer with its door ajar is continuing to cool, the foods should stay safe overnight. If a repairman is on the way or it appears the power will be on soon, just don't open the freezer door.

A freezer full of food will usually keep about 2 days if the door is kept shut; a half-full freezer will last about a day. The freezing compartment in a refrigerator may not keep foods frozen as long. If the freezer is not full, quickly group packages together so they will retain the cold more effectively. Separate meat and poultry items from other foods so if they begin to thaw, their juices won't drip onto other foods.

When the power is off, you may want to put dry ice, block ice, or bags of ice in the freezer or transfer foods to a friend's freezer until power is restored. Use an appliance thermometer to monitor the temperature. When it is freezing outside and there is snow on the ground, it seems like a food place to keep food until the power comes on; however, frozen food can thaw if it exposed to the sun's rays even when the temperature is very cold. Refrigerated food may become too warm and foodborne bacteria could grow. The outside temperature could vary hour by hour and the temperature will not protect refrigerated and frozen food. Additionally, perishable items could be exposed to unsanitary conditions or to animals. Animals may harbor bacteria or disease; never consume food that has come in contact with an animal

To determine the safety of foods when the power goes on, check their condition and temperature. If food is partly frozen, still has ice crystals, or is as cold as if it were in a refrigerator (40 degrees F), it is safe to refreeze or use. It's not necessary to cook raw foods before refreezing. Discard foods that have been warmer than 40 degrees F for more than two hours. Discard any foods that have been contaminated by raw meat juices. Dispose of soft or melted ice cream for quality's sake.

Frozen Cans

Accidentally frozen cans, such as those left in a car or basement in sub-zero temperatures, can resent health problems. If the cans are merely swollen--and you are sure the swelling was caused by freezing--the cans may still be usable. Let the can thaw in the refrigerator before opening. If the product doesn't look and/or smell normal, throw it out. DO NOT TASTE IT! If the seams have rusted or burst, throw the cans out immediately, wrapping the burst can in plastic and disposing the food where no one, including animals can get it.

Frozen Eggs

Shell eggs should not be frozen. If an egg accidentally freezes and the shell cracked during freezing, discard the egg. Keep an uncracked egg frozen until needed; then thaw in the refrigerator. It can be hard cooked successfully but other uses may be limited. That's because freezing causes the yolk to become thick and syrupy so it will not flow like unfrozen yolk or blend very well with the egg white or other ingredients.

Freezer Storage Chart (0 degrees F)
Note: Freezer storage is for quality only. Properly frozen foods remain safe indefinitely.

ITEM MONTHS
Bacon and Sausage 1 to 2
Casseroles 2 to 3
Egg Whites or egg substitutes 12
Frozen Dinners and Entrees 3 to 4
Gravy, meat or poultry 2 to 3
Ham, Hotdogs and Lunchmeats 1 to 2
Meat, uncooked roasts 4 to 12
Meat, uncooked ground 3 to 4
Meat, cooked 2 to 3
Meat, uncooked steaks or chops 4 to 12
Poultry, uncooked whole 12
Poultry, uncooked parts 9
Poultry, uncooked giblets 3 to 4
Poultry, cooked 4
Soups and Stews 2 to 3
Wild Game, uncooked 8 to 12

Source: http://www.fsis.usda.gov/FactSheets/Focus_On_Freezing/index.asp

3 month supply: Be a pantry gourmet

Keeping a well-supplied pantry reduces stress and trips to the store. Pantry items aren’t just stored in a pantry or cupboard but can also be in your refrigerator and freezer. Each family will want to develop their own gourmet pantry, depending on their own particular tastes, needs and wants.

A dose of inspiration makes short work of composing a meal from pantry ingredients. What do you feel like having: pasta, chicken, a certain vegetable? If you have made out your menus and bought items from your recipes, you get to the point that you learn to reach in and pull out items that go together. If you’re out of an item, be flexible, just pick another vegetable or fruit and it will probably work just as well. A well stocked pantry can give you a head start.

WHERE TO START

• Beans and other legumes:

These are a healthy addition to any meal. They can go into soups, salads, or stews, served as a side dish or paired with ground beef in chili. Canned beans are very convenient and a good-quality alternative for dry beans.

• Bread Crumbs:

These are good for coating chicken or fish. (I add a little garlic powder and Parmesan cheese with mine sometimes for that extra kick) They add body to frittatas and omelets and a wonderful topping for casseroles. Get into the habit of saving leftover bread in an uncovered container . When it’s hard, just toss it in a blender or food processor and blend. Add your seasoning at the time of use.

• Canned and Dried Fruit:

Not just for snacking and desert, fruits add color, flavor texture and a hefty measure of nutrition to green salads, rice dishes and baked goods.

• Canned Vegetables:

These get a bad rap for being watery and tasteless, but their flavor brightens up with a squirt of lemon juice (add lemon juice to your pantry) Use in casseroles. Canned vegetables need less time cooking then fresh veggies to be fully cooked.

• Canned Soups:

You can just eat it or capitalize on the versatility of this staple. Use it in casseroles, skillet meals and in other soups. It’s hard to store cheese over a long period of time, but a can of cheddar cheese soup can add a comforting flavor to a stew or casserole.

• Cereal and Crackers:

Ground these can fill in nicely for bread when you need a coating for vegetables, fish or beef. On their own they can help hold over appetites in between meals.

• Fish:

You’ll never starve with the old standbys, tuna and salmon, in the pantry. Think outside the sandwich. Flake them into a cold salad; toss them with hot pasta sauce. Make salmon patties. Canned clams can give pasta and soups a boost. Keep a supply of shrimp and your families favorite fish fillets in the freezer.

• Herbs:

Sprinkle them on for a world of flavor. Just remember that a quarter teaspoon of dried herbs equals a full teaspoon of fresh herbs.

• Honey and Maple Syrup:

These can be used to sweeten yogurt and cereals and other breakfast foods and to glaze poultry.

• Oils and Vinegars:

Use these to lend ethnic flair depending on the flavor of oils and vinegars you use.

• Onions:

Few foods lend as much character so easily. What if you run out of fresh onions? Try dry onion. One Tablespoon of dry onion should do the work of ¼ cup chopped onion. Fresh onion is usually call for at the beginning of a recipe, but dried onions can be add toward the end.

• Pasta:

Tomato sauce I traditional dressing, but think white also. A satisfying pasta dressing can be made from butter and grated cheese or olive oil and garlic and a touch of black or red pepper. Nothing fancy but oh, so good.

• Rice:

Hot rice is nice; but so is cold. Use it in room-temperature salads and pilafs, combined with lentils or other legumes and chopped vegetables, fresh, frozen or canned. (I love black beans and rice) Try several different types of rice just for a change of pace.

• Salad Ingredients:

So, you have a little romaine and spinach in the fridge. Toss them together and add some texture with canned or fresh fruit, raisins or other dried fruits and a sprinkling of sesame seeds or nuts. Or toss with drained canned beans and marinated artichoke hearts. Cheese in the fridge? Shave some over the top and be as artistic as you can.

• Stock:

A splash of broth gives dishes that extra little boost. Combine chicken, beef or vegetable broth with tomatoes and a medley of vegetables or canned beans and you’ll have an instant soup. Use it to cook your rice in instead of water.

• Tomatoes:

Canned tomatoes are exceptionally versatile. They make quick sauces and add color and taste to soups, stews and side dishes. Season at will for a world of flavor.

Source: Mary Sue Hamilton

Food Storage

The church has recently published a pamphlet entitled "All Is Safely Gathered In: Home Storage" http://providentliving.org/fhs/pdf/WE_FamilyResourcesGuide_International_04008_000.pdf

It states:

MESSAGE FROM THE FIRST PRESIDENCY

Dear Brothers and Sisters:

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 Church 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.

We realize that some of you may not have financial resources or space for such storage. Some of you may be prohibited by law from storing large amounts of food. We encourage you to store as much as circumstances allow.

May the Lord bless you in your home storage efforts.

The First Presidency

THE BASICS OF FAMILY HOME STORAGE

Three Month Supply

Build a small supply of food that is part of your normal, daily diet. One way to do this is to purchase a few extra items each week to build a one-week supply of food. Then you can gradually increase your supply until it is sufficient for three months. These items should be rotated regularly to avoid spoilage.

Drinking Water

Store drinking water for circumstances in which the water supply may be polluted or disrupted.

If water comes directly from a good, pretreated source then no additional purification is needed; otherwise, pretreat water before use. Store water in sturdy, leak-proof, breakage-resistant containers. Consider using plastic bottles commonly used for juices and soda.

Keep water containers away from heat sources and direct sunlight.

Financial Reserve

Establish a financial reserve by saving a little money each week and gradually increasing it to a reasonable amount (See All is Safely Gathered In: Family Finances guide).

Longer-Term Supply

For longer term needs, and where permitted, gradually build a supply of food that will last a long time and that you can use to stay live, such as wheat, white rice, and beans.

These items can last 30 years or more when properly packaged and stored in a cool, dry place. A portion of these items may be rotated in your three-month supply.