This
is the item for October, to Acquire Food Storage in
One Year for One
Person.
Quotation:
"There is more salvation and security in wheat than in all the political
schemes of the world." - Ezra Taft Benson (Journal of Discourses 2: 207)
Home Storage Celestial Goal:
Month #4
·
Acquire
this item for the month of October
Pasta
– 50 lbs.
A #10 can of pasta = 3.38 lbs. A #10 can of spaghetti = 4.5 lbs. 1 cup dry pasta = 2 ½ cups cooked elbow macaroni, shells, rotini, cavatelli or wheels or 2 cups spaghetti.
Shelf
Life & Date Codes for This Month's storage items:
Pasta
- 24 months (indefinitely resealed in a food grade container w/oxygen absorber
or vacuum sealed in a food grade bag)
Pasta,
American Beauty - 36 months (in original package)
Pasta,
Cup-O-Noodles - 24 months
Pasta,
Fusilli - 8+ years (in #10 can with oxygen absorber)
Pasta,
Macaroni - 8 years (in Mylar pouch)
Pasta,
Macaroni & Cheese - 12 months
Pasta
Mixes – 6 months
Pasta,
Noodles & Sauce, Chicken Flavor, Lipton - 24 months
Pasta,
Noodles, Fettuccine, Montalcino - 18 months+
Pasta,
Penne - 8+ years (in #10 can with oxygen absorber)
Pasta
& Sauce, Lipton - 12 months
Pasta-Roni
– Exp. Date
Pasta
Sauce - 24 months (unopened) (2 weeks opened, refrigerated)
Pasta
Sauce - Lipton 5 Brothers - 24 months
Pasta
Sauce (Ragu-Jar), Lipton - 24 months 1-800-328-7248
Pasta,
Shells - 8+ years (in #10 can with oxygen absorber)
Pasta,
Spaghetti - 8 years (in Mylar pouch)
Pasta,
Spaghetti - 18-24 months
Pasta, Spaghetti, Montalcino - 18 months+
This Month’s Cooking with Food Storage Ideas: See Relief Society Bulletin Board
Any favorite
recipes using food storage items you’d like submitted to our monthly Food
Storage Newsletter, please submit them to Linda Boulton or E-mail address; Lindaab327@hotmail.com
Food
Storage items to date:
Month 1: Sugar /60 lbs. & Salt /10lbs.
Water /1-2 gallons per day, maintaining enough water for 2-4 weeks
Month 2: Fruit / 30 lbs.
Month 3: Oil / 4 gallons
Month 4: Pasta / 50 lbs.
This Month’s Cooking with Food Storage Ideas:
------------------------------------
1
1/2 cup (6 oz.) seasonal sliced vegetables
1/2
tsp. minced garlic
2
tsp. olive oil
1/4-cup
chicken or vegetable broth
1/4
cup (1 oz.) Valley Sun Products Julienne cut Sun Dried Tomatoes
Salt
& Pepper to taste
1
1/2 cups hot cooked bowtie pasta
Grated
Parmesan cheese
Sauté seasonal sliced vegetables and minced garlic in olive oil. When tender crisp, stir in chicken or vegetable broth and Sun Dried Tomatoes. Simmer 30 seconds, season with salt and pepper, and then immediately toss with hot cooked bowtie pasta. Top with grated Parmesan cheese. Serves 1.
------------------------------
1-1/2
lb. lean ground beef
23
oz spaghetti sauce
9
oz shredded mozzarella cheese
3
eggs
2-1/4
c cottage or ricotta cheese
1/4
cup grated Parmesan cheese
13
lasagna noodles
1-1/2
tsp. oregano
3/4
c hot water
Preheat
the Dutch oven. Brown the ground beef. When done remove the beef to a large
mixing bowl. Add the spaghetti sauce to the beef and mix well. In another bowl,
add the cottage or ricotta cheese, Parmesan cheese, mozzarella cheese (reserve a
few ounces for later), eggs, and oregano, and mix well.
Place
the layers in the oven in the following order: Break up four lasagna noodles
into the bottom of the oven. Spread about 1/3 of the meat mixture over the
noodles. Spread 1/2 of the cheese mixture over the meat mixture. Break up
five noodles and place over the top of the preceding mixtures. Spread 1/2 of the
remaining meat mixture over the noodles. Spread the remaining cheese mixture
over the meat mixture. Break up the remaining noodles and place over the cheese
mixture. Spread the remaining meat mixture over the noodles. Pour the hot water
all around the edges of the oven. Place the lid on the oven and bake one hour or
until done. Check frequently.
Hints:
This recipe works well with charcoal (12 briquettes on bottom and 12 on top).
Pre-cooking and draining the lasagna noodles can reduce cooking time.
Baked
Elbows with Zucchini, Tomato, and Parmesan
----------------------------------------------------------------
2
cups Our Best Elbows
2 tablespoons butter
* cup chopped onion
8 ounces small zucchini, sliced
1 cup cubed fresh ripe tomatoes
* cup chopped Italian flat-leaf parsley
1 garlic clove, crushed
1 container (15 ounces) whole milk ricotta cheese
* cup milk
2 tablespoons grated Romano cheese
2 tablespoons grated Parmesan cheese
Cook the macaroni in plenty of boiling salted water until just slightly undercooked, about 5 minutes; drain. Meanwhile, melt butter in a wide skillet; add onion; sauté 5 minutes. Add zucchini; sauté 5 minutes more. Stir in tomatoes, parsley, and garlic; simmer uncovered 5 minutes. Stir in ricotta, milk, Romano cheese, and 1 tablespoon of the Parmesan cheese. Bake in a preheated 350F oven until top is lightly browned, about 20 minutes.
Trading
Post Pasta Skillet Dinner (Dried Foods)
-------------------------------------------------------------
1
dehydrated beef patty OR 1 cup ground beef gluten OR 1 cup mock hamburger (TVP)
1
½ cup elbow macaroni
2
Tbs. Dehydrated green peppers
1-cup
tomato powder OR 2 cans tomato sauce
¼
cup dehydrated celery
2
Tbs. Dehydrated sweet corn
¼
cup dehydrated onions
Chili
powder to taste
Italian
seasoning to taste
Salt
to taste
Pepper
to taste
Reconstitute
beef and vegetables. Boil macaroni until tender.Drain.Break beef into pieces.
Sauté with onions, green pepper, and celery. Add tomato sauce, corn and
seasonings and water as needed. Simmer 5 – 10 minutes. Add cooked macaroni and
mix well.
Linda Boulton’s recipe
of the month
