Three Month Food Supply

Step 1: Choose Nine Meals Step 2: Collect Recipes Step 3: Make a Grocery List for Each Meal (Times 10) Step 4: Make a Master Grocery List Step 5: Go and Do President Gordon B. Hinckley“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.”

Note: Freeze dried or dehydrated veggies can be substituted for fresh; canned meats can be substituted for cooked meats; milk and eggs can be substituted with powdered; see notes on storing cheese.

MEAL 1: HAWAIIAN HAYSTACKS WITH PEARS 1 ½-2 cups chicken, cooked and shredded 1 can cream of chicken soup 1 cup chicken broth Cooked rice In a sauce pan, heat shredded chicken, soup and broth. Serve over hot rice and top with any of the following toppings: Crunchy chow mien noodles Slivered almonds Pineapple tidbits Chopped celery Sliced green onions Chopped red bell pepper Shredded coconut Grated cheddar cheese MEAL 2: CHICKEN NOODLE SOUP AND BISCUITS CHICKEN NOODLE SOUP 4-5 cups chicken broth 2 cups chicken, cooked and cubed ½ teaspoon garlic powder 1 small onion, chopped ½ cup chopped celery 1 cup diced carrots ½ teaspoon dried basil ½ teaspoon dried oregano Salt to taste 8 oz egg noodles Combine all ingredients except noodles. Boil until vegetables are tender. Add more water if necessary and noodles. Simmer until noodles are tender. BISCUITS 2 cups flour 1 tablespoon baking powder 1 teaspoon salt 1 tablespoon sugar 1/3 cup shortening 1 cup milk

In a large bowl, whisk together the flour, baking powder, salt, and sugar. Cut in the shortening until the mixture resembles coarse meal. Gradually stir in milk until dough pulls away from the side of the bowl. Turn out onto a floured surface, and knead 15 to 20 times. Pat or roll dough out to 1 inch thick. Cut biscuits with a large cutter or juice glass dipped in flour. Repeat until all dough is used. Brush off the excess flour, and place biscuits onto an ungreased baking sheet. Bake at 425 degrees for 13-15 minutes. MEAL 3: BBQ BEEF SANDWICHES AND MASHED POTATOES AND GRAVY BBQ BEEF SANDWICHES 2 cans Costco roast beef 1 bottle barbecue sauce Dinner rolls (below) Combine beef and barbecue sauce and heat through. Split rolls, toast and butter. Fill rolls with beef. DINNER ROLLS 1 tablespoons yeast ½ cup warm water ½ cups lukewarm milk ¼ cup sugar 1 teaspoon salt 1 egg ¼ cup shortening 3-3 ½ cups flour Dissolve yeast in water. Stir in remaining ingredients except flour. Gradually add flour until dough is soft but not sticky. Knead until smooth and elastic (about 5 minutes) or use bread mixer. Roll up into greased bowl, greased side up. Cover with cloth and let rise for about 1 ½ hours. Punch down and let rise again for about ½ hour. Shape as desired and place on greased baking sheet. Rise for 20-30 minutes. Bake at 400 degrees for 10-12 minutes. MEAL 4: SHRIMP FRIED RICE SERVED WITH APPLESAUCE 2 tablespoons vegetable oil 3 cups cooked rice, cold 3 sliced green onions 1 package of fried rice seasoning mix 2 teaspoons soy sauce 2 eggs, beaten 1 can baby shrimp, drained 1 cup frozen peas

In large skillet or wok, heat oil; stir-fry rice and green onions. Add seasoning packet and soy sauce; stir-fry for 1 minute. Push rice to the side, add eggs, scramble and stir into rice. Add peas and shrimp and heat through.

MEAL 5: BORDER CHILI AND BISCUITS (see meal 2) BORDER CHILI 1 can Costco roast beef 1 can (8 ounce) tomato sauce 1 can corn 1 can kidney beans with liquid (or ½ lb. dried beans, cooked) 1 tablespoon chili powder ½ teaspoon onion powder ½ teaspoon garlic powder Salt to taste 1 cup cheddar cheese, grated In pot combine beef, tomato sauce, corn and beans. Add spices to taste. Heat well. Serve with grated cheese on top MEAL 6: NEPALESE CHICKEN CURRY W/LENTILS AND RICE SERVED WITH MANDRINE ORANGES CURRY CHICKEN 1 onion, sliced 2 cloves garlic, minced 2 tablespoons vegetable oil 1-2 tablespoon curry powder 1 tablespoon ginger root, finely grated or ½ tsp powdered ginger 4 chicken breasts cut in bite size pieces Sauté onion and garlic in oil. Add curry and ginger. Stir in chicken and water and simmer until chicken is cooked through. Serve over lentils and rice. Optional vegetables: squash, cauliflower, carrots, potatoes, peas, and onions. Fry in oil with same spices as chicken. LENTILS ½ lb lentils 4-6 cups water ½ teaspoon ginger powder ¼ teaspoon turmeric Salt to taste Combine in sauce pan and simmer for 1 ½ hours adding water if necessary. Blend into a smooth gravy and serve over cooked rice.

MEAL 7: SWEET & SOUR CHICKEN WITH RICE 2 cans chicken w/broth 1 small can pineapple tidbits ¼ cup vinegar 2 T. brown sugar 2 tsp. soy sauce ½ tsp. garlic powder 2 T. corn starch In sauce pan, combine chicken broth, liquid from pineapple, vinegar, brown sugar, soy sauce and garlic powder. Combine corn starch with a little cold water and add to liquid. Simmer until thickened. Add chicken and pineapple and heat through. Serve over cooked rice. MEAL 8: TUNA CASSEROLE SERVED WITH PEACHES 8 oz package egg noodles, cooked 1 can tuna, drained 1 can cream of chicken soup ½ cup milk ½ teaspoon garlic powder ½ teaspoon onion powder 1 cup frozen peas, optional ¼ cup dried bread crumbs Combine tuna, soup, milk, and garlic and onion powder in a casserole dish. Add cooked noodles and stir. Sprinkle with bread crumbs. Bake at 350 degrees until hot and bubbly, about 15-20 minutes. MEAL 9: AWARD WINNING CHILI AND CORNBREAD 1 can roast beef w/ broth 2 (15 ounce) cans kidney beans (or 1 lb dried, cooked) 2 (8 ounce) cans tomato sauce 1 (8 ounce) jar salsa 1 package chili seasoning mix ½ small onion, chopped ½ teaspoon garlic powder Salt to taste Mix together in large pot and simmer for about an hour. JIFFY CORN BREAD Corn bread mix 1 egg 1/3 cup milk Prepare according to package directions

DESSERTS (each recipe times 5 for a total of 25 desserts) OATMEAL COOKIES ¾ cup butter flavor Crisco 1 cup brown sugar ½ cup white sugar 1 egg ¼ cup water 1 teaspoon vanilla ½ teaspoon baking soda 1 teaspoon salt 1 cup flour 3 cups rolled oats ¾ cup chocolate chips In mixing bowl, cream shortening, egg, water, and vanilla. Add baking soda, salt, and flour and blend well. Stir in oats and chocolate chips. Drop by teaspoonfuls onto greased cookie sheet. Bake at 350 degrees for 8-10 minutes. LEMON CAKE 1 package Duncan Heinz lemon cake mix 1 small package instant lemon pudding 4 eggs ¾ cup vegetable oil ¾ cup water Combine all ingredients and mix well. Pour into a 9x13 greased and floured cake pan. Bake at 350 degrees for 35-40 minutes. Let cool for a few minutes. Poke small holes all over the cake with a fork and cover with glaze. GLAZE: Mix 1/3 cup orange or pineapple juice, 1 teaspoon vegetable oil and 2 cups powdered sugar. BROWNIES 1 package Betty Crocker Fudge Brownie mix ¼ cup water 2/3 cup vegetable oil 2 eggs 1 cup chocolate chips Prepare according to package directions except add chocolate chips before cooking. PEACH COBBLER ½ cup butter, softened 1 cup sugar 2 cup flour 4 teaspoons baking powder

1 teaspoon salt 1 cup milk ½ cup sugar 2 cups fruit juice 1 large can sliced peaches, (reserve juice) In mixing bowl, cream butter and 1 cup sugar until light and fluffy. In separate mixing bowl, sift together flour, baking powder, and salt. Add to creamed mixture alternately with milk. Beat until smooth. Pour into greased 9x13 cake pan. Spoon drained peaches over batter. Sprinkle with ½ cup sugar and carefully pour juice over the top. If there isn’t enough fruit juice to make 2 cups, add some water. Bake at 375 degrees for 40-45 minutes. CHOCOLATE CHIP COOKIES ½ cup butter ¾ cup butter flavor Crisco 1 cup sugar 1 cup brown sugar 2 eggs 1 tablespoon vanilla 3 ½ cups flour 1 tablespoon baking soda 1 teaspoon baking powder 1 teaspoon salt 1 ½ cups chocolate chips Cream butter, shortening, sugars, eggs and vanilla. Add flour, baking soda, baking powder and salt. Mix well. Stir in chocolate chips. Drop by teaspoonfuls on a cookie sheet. Bake at 300 degrees for 10-12 minutes BREAKFAST (90) OATMEAL WITH RAISINS AND MILK (30 times) oats, raisins, salt, milk CEREAL AND MILK (30 times) MUFFINS AND JAM (15 times) 1 egg, beaten 1 cup milk ¼ cup vegetable oil 2 cups flour ¼ cup sugar 1 tablespoon baking powder 1 teaspoon salt

Mix egg, mild and oil. Add flour, sugar baking powder and salt. Stir until flour is moistened. Fill greased muffin tins 2/3’s full. Bake at 400 degrees for 20-25 minutes. PANCAKES AND SYRUP (15 times) 1 egg 1 tablespoon sugar 1 cup buttermilk (or 1 cup milk and 1 tablespoon vinegar-let stand 5 minutes) 1 teaspoon baking powder ½ teaspoons baking soda ½ teaspoon salt 1 tablespoons vegetable oil 1 cup flour Beat egg until fluffy. Stir in remaining ingredients until smooth. Place by spoonfuls on hot griddle. Makes 14-15 LUNCH (90) Tuna Sandwiches PBJ Sandwiches 2 LOAVES WHOLE WHEAT BREAD (times 45) 6 cups whole wheat flour 1/3 cup gluten flour 1 ¼ tablespoons yeast 2 ½ cups steaming hot tap water 1 tablespoon salt 1/3 cup vegetable oil 1/3 cup honey 1 ¼ tablespoon lemon juice In bread mixer, combine 3 ½ cups flour, gluten flour, yeast, and water. Mix for 1 minute. Cover and let stand for 10 minutes. Add salt, oil, honey and lemon juice and beat for 1 minute. Add remaining 2 ½ cups flour and mix for 6-8 minutes. Cover and let rise for 30 minutes. Preheat oven to low and turn off. Divide dough into two loaves and put into oiled bread pans. Let rise in warm oven for 10-20 minutes. Do not remove bread from the oven; turn oven to 350 degrees and bake for 30 minutes.

Shopping list for Meal 1: 20 cans chicken 10 cans cream of chicken soup 10 dehydrated green onions 10 lbs rice 5 bags chow mien noodles 5 bags slivered almonds 2 ½ lbs cheddar cheese 10 cans pears Shopping list for Meal 2: 40 chicken bouillon cubes 10 cans chicken 5 teaspoons garlic powder 10 tablespoons dehydrated onions 5 cups freeze dried celery 10 cups dehydrated carrots 5 teaspoons dried basil 5 teaspoons dried oregano Salt 5 lbs egg noodles 5 lbs flour 10 tablespoons baking powder 10 tablespoons sugar 10 teaspoons salt 3 1/3 cups shortening 10 cups milk 2 jars jam Shopping list for Meal 3: 20 cans roast beef 10 small bottles barbecue sauce 10 tablespoons yeast 5 cups milk 2 ½ cups sugar 10 teaspoons salt 10 eggs 2 ½ cups shortening 10 lbs flour 10 packets gravy mix 54 oz carton of potato pearls

Shopping list for Meal 4: 1 ¼ cups vegetable oil 6 lbs rice 30 dehydrated green onions 10 packets fried rice seasoning mix ½ cup soy sauce 20 eggs 10 cans baby shrimp 10 cups freeze dried peas 10 jars applesauce Shopping list for Meal 5: 10 cans roast beef 10 cans tomato sauce 10 cans corn 5 lbs kidney beans 10 tablespoons chili powder 5 teaspoons onion powder 5 teaspoons garlic powder 2 ½ lbs cheddar cheese Salt 5 lbs flour 10 tablespoons baking powder 10 tablespoons sugar 3 1/3 cups shortening 10 cups milk 2 jars jam Shopping list for Meal 6: 1 ¼ cups dehydrated onion 10 teaspoons garlic powder 10 tablespoons vegetable oil 1 ¼ cups curry powder 5 teaspoons ginger 20 cans chicken 5 lbs lentils 2 ½ teaspoons turmeric 5 teaspoons onion powder Salt 10 lbs rice 20 cans mandarin oranges

Shopping list for Meal 7: 20 cans chicken 10 cans pineapple tidbits 2 ½ cups vinegar 1 ¼ cups brown sugar ½ cup soy sauce 5 teaspoons garlic powder 1 ¼ cups corn starch 10 lbs rice Shopping list for Meal 8: 5 lbs egg noodles 10 cans tuna 10 cans cream of chicken soup 5 cups milk 5 teaspoons garlic powder 5 teaspoons onion powder 2 ½ cups dried bread crumbs 10 cups freeze dried peas 10 cans peaches Shopping list for meal 9: 10 cans roast beef 10 lbs kidney beans 20 cans tomato sauce (8oz) 10 jars salsa (8 oz) 10 packets chili seasoning mix 5 tablespoons dehydrated onion 2 tablespoons garlic powder 10 boxes corn bread mix 10 eggs 3 1/3 cups milk Shopping list for desserts: 7 ½ cups butter flavor Crisco 2 ½ lbs butter 4 lbs brown sugar 7 ½ lbs white sugar 45 eggs 7 tablespoons vanilla 2 ½ tablespoons baking soda 9 tablespoons baking powder 1 lb salt

23 lbs flour 1 lb rolled oats 9 bags chocolate chips 5 packages Duncan Heinz lemon cake mix 5 small packages instant lemon pudding mix 7 ½ cups vegetable oil 2 ½ lbs powder sugar 5 cans pineapple juice 5 packages Betty Crocker Fudge Brownie mix 5 cups milk 5 large cans sliced peaches Shopping List for breakfast: 7 ½ lbs rolled oats 7 ½ cups raisins Salt 10 gallons milk 30 eggs 5 cups vegetable oil 45 cups flour 20 cups sugar 1 cup baking powder Maple flavoring 1 cup vinegar 5 tablespoons baking powder 2.5 tablespoons baking soda 2 jars jam 120 servings of cereal Shopping list for lunch: 70 lbs wheat 1 gallon vegetable oil 12 lbs honey 2 lbs yeast 16 cups gluten flour 1 lb salt 1 quart lemon juice 14 cans tuna 4 lbs mayonnaise Peanut butter Jam

Cans 20 mandarin oranges 15 large peaches 10 large pears 10 pineapple tidbits 10 corn 30 tomato sauce 20 cream of chicken 24 tuna 10 shrimp 70 cans chicken (Costco) 40 cans roast beef (Costco) 5 cans pineapple juice Bottles/Jars 10 applesauce 10 jars salsa (8 oz) 4 lbs peanut butter 4 lbs. mayonnaise 20 jelly/jam 1 large soy sauce 1 large vinegar 10 small barbeque sauce 1 maple flavoring 1 vanilla 1 gallon lemon juice Boxes/Packages 5-12 oz. bags chow mien noodles 54 oz carton potatoes pearls 5 lemon cake mixes 5 lemon pudding 5 brownie mixes 9 bags chocolate chips Double pack raisins 5 bags slivered almonds 1 large Parmesan cheese 10 cornbread mixes 1 cornstarch 10 gravy packets 10 fried rice packets 10 chili seasoning packets 2 ½ cups dried bread crumbs 120 servings of cereal Cheese 5 lbs Cheddar cheese 6 lbs. butter

Dehydrated/Freeze dried food Eggs (115) Butter (2 ½ lbs.) 20 cups peas 40 green onions 2 ½ cups onions 10 cups diced carrots 5 cups celery 5 diced potatoes Spices Garlic powder Onion powder Ginger 1 ¼ cup Curry powder Turmeric Chili powder Basil Oregano Cinnamon Cream of tartar 40 bouillon cubes Regular food storage 25 lbs. Spaghetti 12 lbs. Egg noodles 240 lbs. Oats-12 buckets 900 lbs. Wheat-36 buckets 150 lbs. Flour-6 buckets 320 lbs. Rice-8 buckets 150 lbs. Sugar-6 buckets 50 lbs. Honey-1 bucket 25 lbs. brown sugar-1 bucket 25 lbs. powdered sugar-1 bucket 9 lbs. shortening 3 lbs. butter flavor Crisco 30 quarts oil-6 bottles 64 lbs. Powdered Milk 75 lbs. Pinto Beans-3 buckets 50 lbs. Black Beans-2 buckets 25 lbs. Kidney Beans-1 bucket 25 lbs. Split Peas-1 bucket 40 lbs. Salt 20 lbs. Vidal Wheat Gluten 8 lbs. Yeast 10 lbs. Baking Powder 6 lbs. Baking Soda