Make Your Own Collection of 3-Month Supply Recipes Handout

Make Your Own Collection of 3-Month Supply Recipes

Most recipes can be converted to be food storage friendly. These new versions of your old family favorites will help you rotate and stock your 3-Month Supply. You will know exactly which items you will need to store and how to use them. Identifying and substituting out perishable, fresh ingredients for shelf stable alternatives turns your recipes into food storage friendly recipes. In the end, you will have your own collection of 3-Month Supply recipes made from meals your family already enjoys.

Step 1: Start With a Recipe
Most recipes can be converted; but some, like “Eggplant Parmesan” or “Mixed Greens Asian Salad”, just aren’t going to work. Choose your recipes wisely.

Step 2: Identify Perishable Ingredients
Anything that requires refrigeration or doesn’t store well will need to be replaced with a shelf stable substitute.

Step 3: Determine the Best Shelf Stable Substitute
Some ingredients can be easily changed out for something shelf stable. For example, most fresh fruits and vegetables can be substituted with canned fruits and vegetables. But with other ingredients you may need to be creative and find something close enough. Minor ingredients can even be omitted if you can’t find a good alternative. If a main ingredient cannot be reasonably substituted you will need to find another recipe.

Step 4: Test it out
Your new recipe may not work perfectly the first time you make it after all those substitutions. And it will probably taste slightly different from the original. Most likely, you will need to make adjustments before trying it again. Then, decide whether or not you want to keep it in your 3-Month Supply Recipe Collection.

Substitution chart for converting basic ingredients in family favorite recipes into food-storage, friendly options.

Food	Fresh	Equivalent	Rehydrate
Beans	1 cup cooked beans	1/3 cup dried beans	1 cup water
Beans	1 (15-oz) can beans	a heaping ½ cup dried beans
Butter	1 stick of butter (1/2 cup)	1/2 cup powdered butter	1/2 cup water
Butter	1 stick of butter (1/2 cup)	6 TBSP olive oil
Dried Herbs	1 TBSP fresh herbs	1 tsp dried herbs
Egg	1 large egg or 1 3/4 oz	2 TBSP powdered egg	2 TBSP water
Egg Substitute	1 large egg or 1 3/4 oz	1 TBSP ground flaxseed	3 TBSP water
Egg Substitute	1 large egg or 1 3/4 oz	1 TBSP ground chia seed	3 TBSP water
Egg Substitute	1 large egg or 1 3/4 oz	1 TBSP gelatin	3 TBSP water
Garlic	1 clove garlic or 1/2 tsp minced fresh garlic	1/8 tsp garlic powder
Lentils	1 cup cooked lentils	1/3 cup dried lentils	1 - 1 1/3 cup water
Milk	1 cup milk	3 TBSP powdered milk	1 cup water
Milk	1 cup milk	2 TBSP powdered instant milk	1 cup water
Milk	1 cup milk	1/2 cup canned evaporated milk	1/2 cup water
Onion	1 cup diced fresh onion or 1 onion	1 cup freeze-dried	1/3 cup water
Onion	1 cup diced fresh onion or 1 onion	1/3 cup dehydrated	1/3 cup water
Onion	1/3 cup chopped fresh onion	1 tsp onion powder
Potato, Mashed	4 1/2 cups mashed potatoes	3 cups potato flakes	1 cup milk + 1/4 cup butter + 3 cups water + 1 tsp salt
Split Peas	1 cup cooked peas	1/3 cup dried peas	1 - 1 1/3 cup water

Cooking With Your 3-Month Supply Handout

Cooking With Your 3-Month Supply

“The best storehouse is the family storeroom. It’s the most accessible reserve in times of need and the best suited to our individual needs.” - Gordon B. Hinckley, Oct 2005, General Conference

“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.” - First Presidency, The Church of Jesus Christ of Latter-day Saints, All Safely Gathered In

Benefits of Cooking with Your 3-Month Supply:

• Helps you ease into cooking with your food storage staples. 
• On a busy day, when you don’t have a lot of time, you will always have a meal on-hand. 
• You will know how to prepare meals in an emergency situation that your family will eat. 
• Using and rotating your food items ensures they will still be nutritious when you need them.

Red Beans and Rice

Serves: 6
Start-to-Finish: 30 minutes
Ingredients: 1 ½ cup dry white rice 3 cups water for steaming rice 1 TBSP extra virgin olive oil 1 ½ - 2 cup summer sausage, cut into half circles 1 (8.75-oz) can corn, drained (approx. 1 cup fresh corn) 1 (12.5-oz) can of cooked chicken, drained 1 (15.5-oz) can red kidney beans, drained and rinsed ½ cup water (+½ cup for consistency) 1 tsp garlic powder 1 tsp Kosher salt ½ tsp paprika 2 tsp chili powder ¼ tsp chicken bouillon ½ tsp onion powder ¼ tsp black pepper ¼ tsp smoked paprika 6 TBSP ketchup	Directions: Add dry white rice and 3 cups water to rice cooker and steam until soft and fluffy. Measure out all seasoning. (This recipe goes together fast and you will want them ready!) Cut summer sausage into ½ inch thick half circles. Heat oil in large saucepan. Add sausage to saucepan and brown gently on each side (about 3 minutes). Drain and rinse kidney beans, and drain canned corn and canned chicken. Add ½ cup water, beans, corn, chicken, seasonings, and ketchup into saucepan. Stir together and simmer for 8 minutes, adding more water as needed for a nice consistency. Serve sausage mixture over steamed rice