3 Month Storage: Seasoning

Seasonings

Home Storage goal for the month of

july

Spiritual Goal:  Do an act of Service

Acquire a 3 month supply of seasonings

For your family

Go thorough your cupboard and see what you have.  Here are some suggestions you will want to include:

Vanilla

baking powder

baking soda

cornstarch

salt

garlic

dry onion

Italian seasoning

Beef bullion

Chicken bullion

Chili powder

Vinegar

Lemon juice

Here are spices and their preferred uses:

Allspice: hearty meats, fruit desserts

Basil: tomatoes, pesto, salads

Bay Leaves: soups and stews, grilled meats

Caraway Seeds: breads, cabbage, carrots, potatoes

Celery Seeds: tomatoes, salads

Chives: salads, vegetables, potatoes, eggs

Cinnamon: baked goods, fruits, beverages

Cloves: baked goods, hearty meats

Coriander: Mexican dishes, soups

Cumin: Mexican dishes, meats, cheese, beans

Dill Weed and Seed: vegetables, salads and dressings, eggs

Fennel: sausage, fish

Ginger: baked goods, Asian dishes, vegetables

Marjoram: meats, Italian dishes, vegetables

Mint: beverages, meats, desserts

Mustard: fish, eggs, cheese, meats, sauces

Nutmeg: baked goods, spinach, dairy products

Oregano: Italian dishes, meats, tomatoes

Paprika: Spanish dishes, potatoes, meats

Parsley: salads, soups, meats, fish

Pepper: meats, soups and stews, nearly everything

Poppy Seeds: baked goods, noodles, salad dressings

Rosemary: chicken, potatoes

Saffron: rice, seafood

Sage: poultry, pork, stuffings

Savory: beans, cheese, eggs

Sesame Seeds: baked goods, Asian dishes, cheese

Tarragon: chicken, salads, seafood

Thyme: meats, soups and stews, vegetables

Vanilla: baked goods, beverages

Mexican Seasoning

·  1/2 cup chili powder

·  1 tablespoon salt

·  1 tablespoon dried cumin

·  2 teaspoons garlic powder

·  1 teaspoon oregano

·  1 teaspoon black pepper

Combine all ingredients and store in an airtight container. Keep in a dark and cool place.

Cajun Seasoning

·  4 tablespoons paprika

·  4 tablespoons salt

·  3 tablespoons black pepper

·  3 tablespoons garlic powder

·  1 tablespoon onion powder

·  2 teaspoons cayenne

·  1 1/2 teaspoons dried oregano

·  1 1/2 teaspoons dried thyme

Combine all ingredients. Store in an air tight container and keep in a cool, dark place

Italian Seasoning

·  2 tablespoons dried basil

·  2 tablespoons dried oregano

·  2 tablespoons dried rosemary

·  2 tablespoons dried thyme

·  2 tablespoons dried sage

·  2 tablespoons dried marjoram

·  2 tablespoons savory

·  1 tablespoons dried coriander

Combine all ingredients. It is best to grind the herbs together or put in a food processor for about 30 seconds. This will give you an even mixture. Store in a dry, cool and dark place.

Seasoned Salt

·  4 tablespoons salt

·  4 teaspoons sugar

·  1 teaspoon paprika

·  1/2 teaspoon turmeric

·  1/2 teaspoon onion powder

·  1/2 teaspoon garlic powder

·  1/2 teaspoon cornstarch

Combine all ingredients. Store in an airtight container in a cool, dark place.

Poultry Seasoning

·  3 tablespoons dried rosemary

·  3 tablespoons dried oregano

·  3 tablespoons dried sage

·  2 tablespoons dried ginger

·  2 tablespoons dried marjoram

·  2 tablespoons dried thyme

·  1 tablespoon black pepper

Combine all ingredients. Store in an airtight container. Keep in a cool, dark place.

 

3 Month Storage: Powdered Milk

Powdered Milk

May 2011

Goal:  Gather a 3 Month Supply

4 lbs per person

Spiritual Goal:  Read a talk a day from the May Ensign (Conference Edition)

Price Comparison

Fred Meyer                                     Wal-Mart                                 LDS Cannery

13.99 for 4 lbs(instant)                    13.98 for 4 lbs(instant)          8.60 for 4 lbs(non-instant)

Milk Conversion Chart

Milk Needed	Water	Dry Powdered non-instant milk (double if instant)	Evaporated Milk  12 oz.	Sweetened Condensed milk
1 cup	1 cup	3 Tbsp	1 ½  cup water	½ cup hot water
¾ cup	¾ cup	2 ¼ Tbsp	½ cup +_1 Tbsp	1 cup non-instant dry powdered milk(x2 if instant)
2/3 cup	2/3 cup	2 Tbsp	Non-instant powdered milk	1 cup sugar
½ cup	½ cup	1 ½ Tbsp	(x2 if instant)	1 Tbsp butter
1/3 cup	1/3 cup	1 Tbsp		Mix well in blender
¼ cup	¼ cup	¾ Tbsp

Easy Pasta Pizza

8 oz spaghetti, cooked, drained

1 egg, beaten

1/4 cup milk(3/4 T dry powdered milk + ¼ cup water)

1/2 lb ground beef

1 can (14 oz) tomato sauce

1 envelope garlic & herb dressing mix

1 cup mozzarella cheese

Toss spaghetti, egg, and milk in large bowl.  Spread evenly in greased 12 in pizza pan.  Brown meat, drain.  Stir in tomato sauce and dressing mix.  Spoon over spaghetti crust.  Sprinkle with cheese.  Bake @ 350 fro 20 to 25 min or until cheese is melted.

You can use powdered milk in any recipe calling for milk  Either pre-mix the milk or add the dry milk to the dry ingredients and the water where the milk is called for.

Ultra Creamy Cheese Dip

1 pkg 8 oz cream cheese

1/4 cup milk(3/4 tsp dry milk +1/4 cup water)

8 oz shredded sharp cheddar cheese

½ cup red peppers, chopped

1 green onion, sliced

Crackers

Beat cream cheese and milk in mixer until well blended.  Add cheddar cheese; mix well.  Stir in peppers and onions.  Refrigerate several hours or until chilled.  Serve with crackers.

Chocolate Lover’s Easy Mousse

1 ½ cups cold milk, divided(4 ½ Tbsp. dry powdered milk + 1 ½  water, chilled)

2 squares semisweet baking chocolate

1 pkg (4 serv. Size) instant chocolate pudding

2 cups whipped topping, divided

Microwave 1 cup milk and chocolate squares in large microwaveable bowl for 2 min.; stir until chocolate is melted.  Add remaining milk and dry pudding mix, then beat for 2 min.  Refrigerate for 20 min.  Whisk in 1 ½ cups whipped topping; spoon into 6 desert dishes.  Place dollops of whipped topping on top of mousse.

Drinkable Powdered Milk

3 cups dry powdered milk(double if instant)

1 gallon water

1 ½ teaspoons sugar

½ teaspoon vanilla

Place half the water in a gallon jug or pitcher.  Add dry milk, then mix with wire whisk.  Add sugar and/or vanilla.  Slowly add the remaining water and mix again.  At this point, the milk will be frothy, so you may not be able to fit all the water in the jug.  Just remember to add a little more water to the milk before serving.

You must serve the milk chilled.

3 Month Storage: Flour

Flour

March 2011

Goal:  Gather a 3 Month Supply

About 6.5lbs per person

Spiritual Goal:  Personally Read Scriptures 10 minutes or more each day

Simple Cheap Bread

2 cups warm water

2 Tbsp sugar

1Tbsp Yeast

1 Tbsp salt

4 cups flour

In a large mixing bowl-combine water, sugar

and yeast.  Let sit for 10 min.  Add 2 cups flour and salt.  Beat for 2 min.  Add 2 more cups flour or more to soft elastic dough.  Let sit for 15 min, then shape into 2 loaves and let rise in pans for 30-35 min or until double in size.  Bake at 350 for 35-40 min until brown.

It also makes good fry bread.

Butter Milk Biscuits

2 cups flour

1 Tbsp baking powder

2 tsp sugar

½ tsp cream of tartar

¼ tsp salt

½ tsp baking soda

½ cup shortening

¾ cup buttermilk

In a bowl stir together all dry ingredients.  Cut in shortening until mixture resembles coarse crumbs.  Make a well in the center, add milk all at once.  Stir just until dough clings together.

On Lightly floured surface, knead dough gently for 10 to 12 strokes.  Roll or pat dough to ½ inch thickness and cut into biscuits.  Bake on a greased pan at 450 for 10 to 12 min.

Sausage Gravy

1 lb ground sausage

½ cup flour

¼ tsp salt

¼ tsp pepper

3 cups milk

Fry sausage in frying pan.  Add salt, pepper, flour.  Allow to brown slightly, DO NOT BURN!

Gradually add your milk.  As the milk heats, the gravy will thicken.

Bread Stix(my family loves with spaghetti)

1/3 cup butter (melted)

1 Tbsp sugar

1 tsp salt

2 ¼ cup flour

3 ½ tsp baking powder

1 cup milk

Mix all dry- add milk and stir to make a semi-sticky dough.  Put on floured surface and roll out to ½ inch thick.  Cut into 1 inch strips.

Pour melted butter on baking sheet, dip strips on both sides.  Bake @ 450 for 10 min or until golden brown.

Cream Puffs

½ cup margarine

1 cup flour

4 eggs

In a med saucepan combine margarine, 1cup water and 1/8 tsp salt.  Bring to a boiling.  Add flour all at once, stirring vigorously.  Cook and stir until mixture forms a ball that doesn’t separate .  Remove from heat.  Cool 10 min.  Add eggs, one at a time, beating with a wooden spoon after each addition until smooth.  Drop batter by heaping tbsp, 3 inches apart onto a greased baking sheet.  Bake @400 for 30-35 min.

Cool on wire rack.  Split and fill with pudding, whip cream or even chicken salad. Makes 10.

 Remember cooking from scratch is healthier and saves money.

Go to providentliving.org and use their food calculator to decide amounts your family needs to be storing.

3 Month Storage: Sugar

Sugar

Home Storage goal for the month of February

Acquire a 3 month supply of Sugar(S)

For your family

Fruit Crisp Topping Mix

1. Combine the first seven ingredients. Store in an airtight container in a cool dry place for up to 1 year.

To prepare fruit crisp: Place pie filling in an 8-in. square baking dish. Cut butter into 1 cup topping mix until crumbly; sprinkle over fruit. Bake at 350 degrees F for 30-40 minutes or until lightly browned. Serve warm with ice cream if desired. Yield: 6-8 servings per batch.

Streusel-Topping for Muffins

In small bowl, blend 1/4 cup firmly packed brown sugar, 1 tablespoon butter (softened), 1/2 teaspoon cinnamon and 1/4 cup chopped nuts or flaked coconut with fork until crumbly. Sprinkle over muffins before baking

Sugar Cookies

INGREDIENTS

·    1 1/2 cups confectioners' sugar

·    1 cup butter

·    1 egg

·    1 teaspoon vanilla extract

·     

·    3 cups all-purpose flour

·    1 teaspoon baking soda

·    1 teaspoon cream of tartar

·    3 tablespoons white sugar for decoration

DIRECTIONS

1. In a large bowl, beat the confectioners' sugar with butter until smooth. Stir in the egg and vanilla. Combine the flour, baking soda and cream of tartar; mix into the batter until well blended. Cover and refrigerate dough for 2 to 3 hours.

2. Preheat oven to 375 degrees F. Divide dough in half and roll 3/16 inch thick on floured surface. Cut dough with cookie cutters and sprinkle with white sugar. Place cookies onto greased baking sheets.

3. Bake for 7 to 8 minutes in the preheated oven, or until delicately golden.

Sugar-Free Frosting

INGREDIENTS

            1 (1.4 ounce) package sugar-free instant pudding mix

            3/4 cups milk

            1 (8 ounce) package cream cheese

                   1 (8 ounce) container lite frozen whipped topping, thawed

                   DIRECTIONS

In a medium bowl, combine pudding mix and milk. Mix well and let stand until thickened.

In a large bowl, beat cream cheese until smooth. Add pudding and mix well. Finally, fold in whipped topping.

3 Month Storage: Rice

RICE

Home Storage goal for the month of

January

Acquire a 3 month supply of Rice

For your family

(7 lbs per person)

Spiritual Goal – Hold Family Home Evening Each week this month

Spanish Rice Recipe

• ¾ cup rice
• 2 tablespoons fat
• 5 cups water
• 2 onions
• 2 cups tomatoes
• ½ cup chopped green pepper or pimientos
• Salt Pepper Paprika

1. Fry the rice in the fat until brown, then add water and boil until soft.
2. Drain.
3. Sauté the onions in a little fat; mix with tomatoes and chopped peppers or pimientos, and add to the rice.
4. Add seasoning and place in a greased casserole.
5. Bake for thirty minutes.

Day Before Pay Day Fried Rice

·    3 tablespoons vegetable oil, divided

·    3 eggs, beaten

·    3 cups cold, cooked white rice

·    2 cups chopped cooked chicken

·    1/2 cup sliced celery

·    1/2 cup shredded carrot

·    1 cup frozen green peas, thawed

·    2 green onions, sliced

·    3 tablespoons soy sauce

1.  Heat 1 tablespoon of oil in a wok or large skillet over medium-high heat. Pour in the eggs; cook and stir until scrambled and firm. Remove from wok, and set aside.

2.  Put remaining 2 tablespoons of oil in the wok and turn heat up to high. Stir in rice until each grain is coated with oil. Stir in chicken, celery, carrot, peas and green onions. Reduce heat to medium, cover and allow to steam for 5 minutes. Stir in scrambled eggs and soy sauce, and cook until eggs are heated through.

  Brown Rice can also be ground into flour

Waffles

• 4 cups brown rice flour
• 1 ¼ T. baking powder
• ¾ t. salt
• 4 eggs
• 2 ¾ cups milk or water

1.       Ground rice in grinder or in blender.  Measure and put in large mixing bowl.  Add baking powder and salt to flour.  Mix.

2.       Separate yolks and whites.  Put yolks into flour mixture, set whites aside.

3.       Add milk or water to the flour / yolk batter.  Stir until well mixed.

4.       Beat egg whites until soft peaks form and fold them into the batter, being careful not to over mix.

5.       Cook in waffle iron.

Breakfast Rice-To cooked rice add: raisins, cinnamon, sugar, butter and or milk to taste.   Serve it warm or cold.

Chili and Rice-Canned or homemade chili poured over individual bowl of cooked rice.

 Topping ideas: sour cream, cheese, salsa, onions

Storage- When packaged and stored correctly rice can stay good for up to 30 years.  This is one of the benefits of using the cannery.

Broccoli Rice Casserole

·    2 (10 ounce) packages frozen chopped broccoli

·    3 cups instant rice

·    1 (10.75 ounce) can condensed cream of mushroom soup

·    1 (10.75 ounce) can condensed cream of chicken soup

·    1 1/4 cups water

·    1 (16 ounce) package processed American cheese, cubed

·    1 tablespoon butter

·    1 bunch celery, chopped

·    1 large onion, chopped

·    salt and pepper to taste

1.  Cook broccoli and rice according to package directions. Preheat oven to 350 degrees F (175 degrees C).

2.  In a medium saucepan over low heat, mix cream of mushroom soup, cream of chicken soup, and 1 1/4 cups water. Gradually stir in cheese until melted. Be careful that the cheese doesn't burn.

3.  Melt butter in a large skillet over medium-high heat, and saute celery and onion until soft.

4.  In a large mixing bowl, combine broccoli, rice, soup and cheese mixture, celery and onion. Season with salt and pepper. Pour mixture into a 9x13 inch baking dish.

5.  Bake in the preheated oven for 45 minutes, until bubbly and lightly brown.