Cooking with Food Storage: Use it or Lose it!

An article written by Kim Grant for the Mormon Times section of the Deseret News.

After following prophetic counsel to store food for years, church members likely have shelf after shelf of No. 10 cans to show for it. But one of the toughest hurdles of all when it comes to food storage may be knowing how to actually use it. It won’t help to wait until that first emergency, either, so learn how to use it now so you won’t be “losing” it later.

The most important rule is to make sure you've stored more than just basics. Don't rely on only being able to eat 40 pounds of wheat. Most stomachs can’t tolerate a diet of only one main staple. So even though it’s tempting to create a food storage supply one item at a time, it’s better to keep a balance. For instance, supplement your storage with spices and sweeteners, like honey, so your taste buds won’t get food “fatigue.” Also, stock commercially canned items your family already eats.

Creating a cache of food is only the first step; the second is learning how to use it. One idea for using what you've gathered is having a “food storage” night once a month to practice cooking. This will also prepare your family for the unique tastes and textures cooking with food storage can entail. Another idea is to make it a game. Just type up the names of basic items, cut them up, put them in a bag and let someone choose one. Then go online or reference a food storage cookbook to learn what you can make with this ingredient.

With that in mind, here’s a quick and tasty recipe that may get you thinking about your food storage in a different, more positive way.

Food Storage Shepherd’s Pie

2 cups of canned beef chunks

1 can of green beans

1 can of corn

1 can of cream of mushroom soup

3 tablespoons dried onion flakes

salt and pepper to taste

potato flakes mixed to consistency with evaporated milk or water

Instructions: Mix the first five ingredients and place in dutch oven or casserole dish. Top with reconstituted potatoes. Bake at 325 degrees for 30 minute or until heated throughout.