Recipe of the Week Category


Monday, April 7, 2014


Ingredients:

  1. 2 cans chicken broth 14.5 oz (chicken or vegetable)
  2. 1 cup lentils (uncooked)
  3. 2/3 cup brown rice,or rice medley, and I've used white. (Not instant)
  4. 1/3 cup chopped onion 1/2 chopped celery and carrots (Optional)
  5. 1 teaspoon Italian seasoning
  6. 1/4 teaspoon garlic powder (or to taste)
  7. 1 cup grated cheese (cheddar or a blend is preferable)Use more if you like.

Directions:

  1. Preheat the oven to 375 degrees.
  2. Mix all ingredients EXCEPT cheese in a baking dish. (I use an 11 x 7 pan)
  3. Cover with foil and bake for 50 minutes.
  4. Then remove the foil, add the cheese, and bake for an additional 5 minutes.

o o o

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Monday, March 31, 2014


Hugh,

I saw the biscuit recipe posted on the blog, and I suppose for a survival situation it'd make do, but here's a recipe that I developed, which has critical customers telling me these are the best biscuits they ever ate. I usually serve this with my scratch recipe sausage gravy. Anyway, here's my biscuit recipe. (In Texas, biscuits either have to have buttermilk or sourdough in them to be considered authentic, but then Texans don't put beans in their chili either. LOL)

Big Ben's Buttermilk Biscuits

Everyone's got a traditional biscuit recipe these days. The ingredients aren't nearly as important as the handling of them. A laundry list of ingredients won't keep them from being tough if the dough's overworked. Stick with the basics, and learn how to get your hands dirty in the kitchen if you want decent biscuits.

  • 2 cups all purpose flour
  • 2 tablespoons baking powder
  • ½ teaspoon salt
  • 1 tablespoon sugar
  • ¼ cup shortening
  • 1 ¼ cups buttermilk

Set buttermilk out to warm up a bit. Mix together dry ingredients. Cut in shortening. Stir in buttermilk. Do not over mix or knead too much or biscuits will toughen. Roll out to ½ inch thickness and cut biscuits. Set in 12" dutch oven or other pan and bake at 450 degrees for 10 to 12 minutes. Want an even fluffier, lighter biscuit? Substitute ¼ cup rice flour for an equivalent amount of the all purpose flour. - BSP

o o o

HJL,

People work really hard at making biscuits. There are basically two kinds. One is the “Drop” biscuit where spoonfuls of biscuit dough are dropped onto a sheet pan creating good biscuits that are irregular in shape. They are good, but cut biscuits are better.

People tend to overwork biscuit dough, making the biscuits tough. Here is an alternate method. MB's recipe, is a perfectly good recipe. The difference is in the handling.

Here is how I do it. I get flaky cut biscuits that are more than two inches tall.

First prepare a cutter. An empty can from tomato sauce or mushrooms works well. Cut the lid out and cut a couple of holes in the other end to let the air out while cutting. Take off the label if there is one and wash the can. You'll want to save it.

After you get all the ingredients in the bowl mix with a spoon until the texture is consistent. Turn the dough out onto a floured board. Sprinkle a bit of flour on the dough and pat it with your hand until it is about 3/4" thick. Fold it over half. Bakers will recognize this as the way puff pastry is made.

Pat out the dough again until it is about 3/4" thick. Fold over and pat again for 7-10 times. Finally pat it to about an inch thick.

Cut the biscuits using the converted can. Stack them close together in a pan with sides like a cake pan. It might be wise to lightly grease the pan. If you don't stack them close together the biscuits will get so tall they will fall over. The sides of the pan help her as well.

Bake at 400 to 425 degrees until the bottoms are browned nicely.

This method will make several great flaky biscuits that will hold a lot of butter or gravy. Don't skimp on the baking powder. You don't have to have a rolling pin. The process, once you master it, goes quickly. - SVP

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HJL Adds: Mrs. Latimer's biscuits are second to none, and I wanted to post her recipe here. Sadly, she has informed me that she is working on a cookbook and her recipe's are “hands off” until she publishes. I guess y'all will just have to wait. I'll think of you though, whenever I'm eating them. She has allowed me to tell you that she doesn't use double-acting baking powder. Whenever the recipe calls for baking powder, she substitutes a proportion of 1/3 baking soda plus 1/6 cream of tartar of whatever baking powder the recipe calls for. The second rising action of double-acting baking powder is related to the aluminum content, which she tries to eliminate from our diet. The only caveat is that you have less time from mixing to baking. That works out okay, because when you are feeding two hungry teenagers, you don't waste time in the cooking.

o o o

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Monday, March 24, 2014


Ingredients:

  • 2 cups all purpose flour
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 2 tablespoons sugar
  • 1/4 cup butter or margarine
  • 3/4 cup milk

Directions:

  1. Combine all dry ingredient and blend well with whisk.
  2. Cut in butter until resembles coarse bread crumbs.
  3. Stir in milk until all comes together to form a dough ball.
  4. Turn out dough ball onto a heavily floured surface. Let set for a couple of minutes and then knead for about a minute and then re-flour surface and pat out to about 1/2″ thick.
  5. Cut biscuits with floured biscuit cutter or thick drinking glass or a cup and place into ungreased baking pan.
  6. Form remaining dough into ball and repeat until all dough made into biscuits.
  7. Bake in 425-450 degree oven for 12-15 minutes.

This recipe will make approximately 12 biscuits and will freeze well too. Just place your cut biscuits onto a cookie sheet lined with wax paper or parchment paper and place cookie sheet into freeze making sure to keep level. Once frozen remove and place into a freezer bag and place into freezer. When ready to use just follow baking directions and bake only the amount that you need, you do not have to bake all of them at one time.

o o o

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Monday, March 17, 2014


Ingredients:

  • 2 cans chicken broth 14.5 oz (chicken or vegetable)
  • 1 cup lentils (uncooked)
  • 2/3 cup brown rice,or rice medley, and I've used white. (Not instant)
  • 1/3 cup chopped onion
  • 1/2 chopped celery and carrots (Optional)
  • 1 teaspoon Italian seasoning
  • 1/4 teaspoon garlic powder (or to taste)
  • 1 cup grated cheese (cheddar or a blend is preferable) Use more if you like.

Directions:

  1. 3Preheat the oven to 375 degrees.
  2. . Mix all ingredients EXCEPT cheese in a baking dish. (I use an 11 x 7 pan)
  3. .Cover with foil and bake for 50 minutes.
  4. 3Then remove the foil, add the cheese, and bake for an additional 5 minutes.

o o o

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Monday, March 10, 2014


  • 7 chicken breasts, diced into bite-sized pieces
  • 1 whole garlic, cloves separated & crushed
  • 1 teaspoon oregano, crushed
  • 4 teaspoon cumin, ground
  • 1 teaspoon sage, crushed
  • 2 onions, either sweet and/or purple, finely chopped (Remember, purple onions are stronger flavored.)
  • 2 bell peppers, finely chopped (For added color, use bell peppers of different colors.)
  • 2 bunches fresh cilantro, VERY well washed and finely chopped
  • 6 large cans posole or hominy, drained & washed
  • 2 small cans niblet corn, drained & washed
  • 1 jar chunky salsa, mild or medium (Old El Paso brand is a good choice.)
  • 2 large cans (1 quart size) nonfat chicken broth, plus whatever extra small cans as necessary to bring the liquid level up to cover the other ingredients
  • Olive Oil

Fry the chicken in olive oil. When done, add the garlic, oregano, cumin, and sage, and cook for 30 seconds to a minute. Add the vegetables, cooking until the onions start to become wilted, then add the cilantro.

Add the posole and corn, then add chicken broth as necessary.

Serve with sides of sour cream, salsa, fresh chopped cilantro, grated cheese, and wedged limes.

As a side, serve either with tortillas or good, crusty sourdough or rye bread.

Chef's Note: This version of Posole is known as "Festival Posole" or "Harvest Posole," in that it has all kinds of extra goodies in it that would be added at the beginning of the harvest. Basic Posole is often just the hominy, some kind of meat (on the Navajo Reservation, where this particular dish originated, it would likely be ground or cubed lamb or mutton), maybe an onion and a little bell pepper, some oil or lard for frying, and some water.

o o o

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Monday, March 3, 2014


Arizona Cowgirl's Potato Sausage Skillet Recipe. We really enjoy this dish, and it's a delicious 'comfort' food on a cold wintry day!

Ingredients are:

  • 4 large baking potatoes, peeled & sliced thin.
  • 1/2 diced sweet onion
  • 1/4 Red or green Bell Pepper, diced

Combine the above veggies in a large 12" skillet with cooking oil. Cook covered on low heat, stirring occasionally.

While these cook, add the following ingredients as you prep them:

  • 1 whole smoked kielbasa sausage, sliced thin.
  • 1 small can of diced green chilies.
  • Fresh cut Broccoli, as much as you like.
  • Salt and pepper to taste.

Continue cooking covered over low heat until all the veggies are done. Then cover with 1/2 lb. shredded cheddar until melted.

Total prep/cooking time about 30 minutes.

Serves 4 hungry folk. Enjoy! - M.W.

o o o

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Monday, February 24, 2014


This is a recipe for Comfort Food that is simple and yummy.

1 Rump or Chuck Roast

Lawry's Seasoned Salt

2 Onions, sliced

1/2 cup water

Roasting pan

Aluminum foil

Place the roast in roasting pan. Sprinkle the seasoned sale heavily over the roast. Lay onion slices on top of roast. Pour water into the pan (not over the roast). Tight cover the roast and roasting pan with foil, sealing the edges around the pan. Place in an oven at 300 degree Fahrenheit. Cook all night (at least 8 hours).

Peeled potatoes, halved

Carrot pieces, large chunks

In the morning, add the potatoes and carrots into the broth/water that is beside the roast in the pan. Recover with foil. Cook at 350 degree Fahrenheit for another 1-2 hours, until potatoes and carrots are soft.

Pour broth off into a pan to make gravy (with flour and water). Enjoy!

o o o

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Monday, February 17, 2014


This bread freezes beautifully in a freezer ziploc bag. (I recommend storing without the icing. Just defrost the bread and make the icing before serving.) It's yummy!

  • 1 cup sugar
  • 8 ounces sour cream
  • 2 eggs
  • 1 Tbsp. vanilla extract

Pre-heat oven to 350 degrees. In large mixing bowl, beat above ingredients on low speed until thoroughly combined.

  • 2 cups flour (I use half whole wheat and half bread flour)
  • 1/2 tsp. ground cinnamon
  • 1 tsp baking soda
  • pinch cream of tartar
  • 1/2 tsp salt

Combine the dry ingredients in a separate bowl. Gradually add dry ingredients into large mixing bowl, stirring until just combined.

  • 1 1/4 cup chopped, peeled apples
  • 1 cup chopped pecans (optional)

Hand stir apples and pecans into the batter. Pour into greased 9x5” loaf pan. Bake 1- 1 1/2 hours, until toothpick inserted in center comes out clean. Let cool while making icing.

  • 1/4 cup butter
  • 1/4 cup brown sugar
  • 1/2 tsp ground cinnamon

In a saucepan, combine the butter and brown sugar and bring to a boil over high heat, stirring very often. Once it boils, reduce heat and let boil gently for one more minute. Add cinnamon and stir thoroughly. Remove bread from baking pan and drizzle the icing on top. Cool, slice, and serve.

o o o

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Monday, February 10, 2014


A few years ago I spent months experimenting with various online recipes for "Soup in a Jar," wanting to perfect something for holiday gifting. I think I was entirely successful with the following recipe. It fits in a pint jar, serves four people, doesn't require much more in the way of ingredients to have on-hand, and is pretty tasty!

I now make a point of doing up a batch of these jars every fall for our home pantry. I "dry can" them (look for instructions online) and seal them with an oxygen absorber packet inside. I have every confidence that my jars would be viable for several years, though I haven't been able to personally test this since we end up eating them, or giving them away as little gifts or barter items, well before I can see how long they might last.

For holiday gifting, I call them "Hearty Holiday Soup in a Jar".

In clean sterilized pint canning jars, layer in order given, then seal:

  • ¼ cup Pearl Barley
  • 3 Tbsp. Beef Bouillon granules or 8 unwrapped beef bouillon cubes
  • 2 heaping Tbsp. Dehydrated Carrot Slices (I dehydrate my own; if not available, omit)
  • ¼ cup Lentils (any variety)
  • 1 Tbsp. plus 1 tsp. Dried Onion Flakes
  • ½ tsp. Dried Minced Garlic
  • 1 Tbsp. plus 1 tsp. Italian Seasoning
  • ½ tsp. Hot Red Pepper Flakes
  • 1 Bay Leaf
  • ¼ cup Split Peas
  • ¼ cup Long Grain White Rice
  • ¼ cup Small Pasta, wrapped separately in a bit of plastic wrap

The gift tag (directions) should read: You will need 1 lb. ground beef, 1 can (14.5 oz.) undrained diced tomatoes, and 8 c. water. Remove pasta packet and set aside; remove and discard oxygen absorber. In soup pot brown and crumble ground beef till done; drain grease. Add tomatoes, water, and contents of jar. Bring to boil then cover, reduce heat to low, and simmer 45 minutes, stirring occasionally. Add pasta and simmer 15 more minutes. Remove bay leaf before serving. Makes 4-6 servings.

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Monday, February 3, 2014


In response to requests for the Sweet, Southern Cornbread recipe Mrs. HJL makes to season our cast iron skillet, here's her recipe:

  1. Pour about 1/3 cup of vegetable oil into a cast iron skillet. (It should be enough oil to cover the skillet with roughly 1/4 inch of oil.) Place skillet and oil in the oven and turn oven on to 425 degrees.
    • 1 cup freshly ground corn meal
    • 1 cup bread flour (or use finely ground Hard White Wheat flour for a healthier, but heavier cornbread)
    • 1 tsp. salt
    • 1/3- 1/2 cup sugar (Yes, we like it SWEET!)
    • 1 rounded tsp. baking soda (or use a heaping Tablespoon of baking powder and no cream of tartar; we tend to avoid the aluminum in baking powder)
    • 1/4 tsp. cream of tartar
  2. Stir the above dry ingredients together.
    • 1 cup of buttermilk (or milk with a teaspoon of lemon juice added)
    • 1 egg, beaten
  3. Mix the wet ingredients together. Pour wet ingredients into the dry ingredients, and stir until moist. (The batter should be about the thickness of pancake batter, so adjust flour or milk to get this consistency.)
  4. Once oil is very hot, pour batter into the skillet. (To test the oil, drop a dollop into the oil. It should sizzle right away. Hot oil makes a crispy crust on the cornbread.)
  5. Bake at 425 degrees for approximately 20 minutes. Check doneness by inserting a toothpick into the middle. If the toothpick comes out with wet dough on it, keep cooking. Varying altitudes will effect the cooking time.

Serve with beans, creamed chicken, chili, or just enjoy with butter.

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Monday, January 27, 2014


Margaret R's Pig Pickin' Cake:

1. Grease and flour two cake pans and pre-heat your oven to 325 degrees.

1 box of cake mix (lemon, yellow, or white-- in my order of preference)
1/2 cup of vegetable oil
4 eggs
1 11 oz. can of mandarin oranges (undrained)

2. Mix the above ingredients together until well blended. Pour into prepared cake pans. Bake for 30-35 minutes or until tooth-pick comes out clean, when cake is tested.

1 large carton Cool Whip (or 1 pint Heavy Cream, whipped, as a more fluid alternative)
1 pkg. instant pudding (Banana Cream, is our preference)
1 large can crushed pineapple (half the juice drained)

3. When cake is cool, combine the above ingredients and spread between cake layers and on top and side. Refrigerate a few hours before serving. Keep leftovers refrigerated!

Note: You can decorate it with cherries or pecans. When you try this cake, you'll understand the name. It WILL make a pig out of you!

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Monday, January 20, 2014


Kathy H.' s One Pot Stuffed Pepper Stew:

1 lb. burger
1 small onion, chopped 
3 bell peppers cut into 1" pieces (I like all different colors)
1 T. olive oil

1. In 5 qt. Dutch Oven. Saute all above ingredients until meat is browned about 5 min. Do not drain meat.   

1 c. rice (I used Mahatma Jasmine)
1 1/2 c. beef broth
1 14 oz. can diced tomatoes (don't drain)
1 tsp. seasonings of your choice.  basil, oregano, etc.  

2.  Add rice, broth, tomatoes, and seasonings. Bring to a boil, reduce heat and cover.  Cook rice for recommended time on package 15 min. (Until liquid is absorbed)

1 28 oz. can tomato sauce or 2-14 oz. cans
1-2 T. brown sugar (Start with 1 so it doesn't become too sweet!)

3.  Pour sauce over mixture,stir, add brown sugar and warm.

This only takes about 20-30 min. to make.  This dish will continue to absorb the sauce and will get very rich and thick.  It is a great change of pace from chili.

Useful Recipe and Cooking Links:

Stuffed Bell Pepper Recipes

Dad’s Stuffed Bell Peppers

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Monday, January 13, 2014


C.B.'s Potato Soup Plus

Several years ago while shopping at a Sam’s Club warehouse store, my wife and I picked up a can of “Johnny’s Creamy potato” soup mix. It’s a 2-pound can of dehydrated soup mix that serves 24 with a good shelf life. The can on my stove top is at least a year old and has a 2014 date on it. Follow the instructions for a good potato soup or do what I do I make a serving for 8 (8 cups water boiling and 2 Cups of mix) and then when almost done add a small can of chopped clams, a can of creamed corn, a can of drained whole corn, 4 fried and crumbled bacon strips, half the bacon grease. It makes a good hearty quick meal in 30 min. or less on a cold snowy night.

Some Variations: Add a can of chopped fried spam, more vegetables like carrots, onions, celery, celery seed, clams, and fish for a seafood chowder, canned chicken or turkey or leftover turkey or Ham from Thanksgiving or Christmas. Throw in some cooked rice and cream of what ever soup. When cooked stir in some beaten eggs and then bake it for a casserole.

The ideas are endless and since we live in earthquake country. (The 1964 quake is always on our minds even though we weren’t in Alaska then, we are now.) We keep several cans of this soup mix in the house along with several cans of Spam, Dak Ham and other stuff to mix in with it. I don’t have to worry about it freezing so I have several cans in my go pack also along with the stuff to mix in it (a 29’ Winnebago fully fueled with extra tanks of gas and propane and a separate propane camp stove so we don’t use the coach propane for cooking only for heat in winter and while the water system is winterized I have several collapsible camping water jugs 2/3 full for freezing expansion for melting when my house jugs go dry.)

Useful Recipe and Cooking Links:

Ore-Ida's Easy Potato Soup Recipes

Food Storage Recipes

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Monday, January 6, 2014


Debra P.'s Homestead Beans

With the shorter and colder days of winter, our thoughts here out in the country turn to making sausage, preparing for deer camp, readying the barns for winter & finishing the fall harvest.  One recipe that we like uses the last bits from the garden, allows us to use some of our food storage items and makes use of whatever meat leftovers we might have at hand.

This is a great item to practice using your cast iron dutch oven or any large heavy pot.   You will use both the cooktop and the oven or bury it in the coals of your campfire or fireplace.  The ingredients are a guide … use whatever you happen to have … the seasonings should be to your taste … we like it spicy.  Serve with cornbread and your favorite beverage.  I made it today for Sunday dinner and here are the ingredients I used:

½ pound of my Uncle Carl’s homemade pork sausage (spicy with red pepper flakes)

1 large onion from the garden diced

A handful of small carrots from the garden sliced then roughly chopped

1/3 of a green bell pepper … from the garden … had some bad bits I cut away and used the good parts

1 red bell pepper

1 small orange bell pepper

2 inches of a green zucchini chopped finely

2 inches of a yellow squash chopped finely

A few slices of hard salami roughly chopped

A couple of slices of crumbled bacon (left over from breakfast)

I heated my dutch oven on the top of the stove with a splash of olive oil (I keep mine in the deep freeze) … brown the sausage at medium heat and add the diced vegetables … stir it frequently to keep the vegetables turning so they all get a chance to be near the bottom of the dutch oven … you want the vegetables to soften.   I like to add a small amount of liquid about 15 minutes in to help the vegetables to cook uniformly.  Depending on your own taste you can use 1/3 cup water, or apple juice, or apple cider, or wine (cooking sherry).

When the vegetables have softened and cooked down (about 20-25 minutes) over medium heat I add:

½ cup of chicken stock … you can use a dissolved bouillon cube from your food storage or those little Knorr condensed stock thingies they sell at the store.

1 can of cooked pinto beans from my food storage … don’t bother to drain (you can use leftover beans that you cooked from dry … good way to add variety to dry beans)

1 can of black beans from my food storage don’t bother to drain (same as above … use leftover beans  cooked from dry)

1 small can of corn drained (from my food storage pantry) … sometimes I’ll have some corn on the cob from the freezer and I’ll cut it off the cob and use that … and frozen store bought corn would work as well.

I like to add 1/4 cup of something sweet at this point also … you can use honey, barbeque sauce, molasses, homemade peach jam, … you get the point … use what you have available … today I used bottled barbeque sauce … if you like more of a “baked beans” taste … add more … I’m going for the spicy taste today.

Mix together and put the lid on the dutch oven … put in the oven at 350 degrees F for at least an hour … if you are working, doing chores, etc  … you can put it on 275 and leave it cooking slow until you come back in for the noon meal 3-4 hours later.

Other ingredients I like to add if I have them on hand from the garden:

·         Kale, spinach, swiss chard, or any other “green” … handful washed and roughly chopped

·         Red Cabbage … about ½ cup shredded

·         Green onions … ¼ - ½ cup finely chopped

·         Cauliflower … ½ cup roughly chopped

·         Hungarian or Yellow Banana peppers chopped

·         A few pieces of Okra sliced thin

The key is to add flavor, but the beans are the star of this show … remember you are trying to use what you have at hand … especially to use up veggies that would otherwise go to waste.

When you are ready to serve, be careful with the dutch oven if you are not used to working with them … if you have small children, it’s best to leave it in the kitchen and transfer the beans to a serving dish.  Enjoy!

Useful Recipe and Cooking Links:

Homestyle Ham and Bean Soup

Best Ham and Bean Soup Ever

Do you have a favorite recipe that would be of interest to SurvivalBlog readers? Please send it via e-mail. Thanks!


Monday, December 30, 2013


Linda U.'s Cream of Peanut Butter Soup

The peanut, goober  peas, salted roasted and butter. Good stuff. Packed with protein. But the peanut is really not a nut. It is a legume in a shell that grows in the dirt. Originally from South America the lowly peanut made its way to Spain via Spanish explorers then went to Africa. From Africa it was sent to America as food on the slave ships.  Not much was done with peanuts until the Civil War. Oil and food shortages meant a new appreciation for the little legume.  Around the same time, the people of the Five Civilized Tribes brought the peanut into Oklahoma.  The property that I own was planted with a peanut crop before the Great Depression. The food that we know and love as peanut butter made its debut at the 1904 St. Louis World’s Fair. A doctor formulated it for elderly and infirm patients who could not chew other proteins. Now one half of the peanuts grown in the US, goes to peanut butter. Normally a soup would not be the first dish you think of made from peanut butter but most cookbooks from the 19th century has a soup recipe in it.  This recipe is good for a grid down situation because of the protein content.
 
Extra Virgin Olive Oil (EVOO)
8 cups Chicken Broth, homemade, canned or low sodium (with more as needed)
1 medium Sweet Onion, chopped
2 medium Carrots, peeled and grated
Sea Salt or Kosher Salt and White Ground Pepper to taste
½ to ¾ teaspoon ground Red Cayenne
½ cup cooked Brown or White Rice
½ cup Creamy Peanut Butter
Fine chopped salted or dry roasted Peanuts to garnish
 
In a medium soup pot, heat EVOO over medium heat. Add onions and carrots and sauté about 5 minutes. Stir often so they don’t brown. Pour in chicken broth. Increase heat to high and bring to boil. Reduce to simmer and cook for about 30 minutes, stirring often.  Using a blender, food processor or immersion blender puree the onions and carrots.  Return  puree to soup pot and add cooked rice, seasonings to taste and the cayenne powder. Simmer for 20 minutes. Stir in peanut butter. Ladle into bowls, garnish with chopped nuts. Serve with hearty country style bread.

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Monday, December 23, 2013


R. in Colorado's Strudel

A lady of German ancestry at my church gave me a strudel recipe which had no measurements and can be varied according to what is on your pantry shelf.
 
I estimated and measured to replicate and came up with this basic recipe:
 
Chopped dried fruit – 1/2 cup of each: apricots, prunes (or what you have).
 
1 cup apples – fresh, dried or canned.
 
Rehydrate dried fruit in a small amount of water until soft.
 
You can use fresh apples. I used canned with the liquid, and mixed with the chopped dried fruit with less water to rehydrate.
I did not add sugar since the liquid was a light syrup.
 
Taste your fruit mix and add sugar if needed.
 
Add 1/2 cup chopped nuts if desired.
 
Stir well. The consistency should be like pie filling.
 
Wrap in 1 crust of your favorite pie crust dough, in a long loaf shape, fold ends and turn over. Cut slits and brush with butter or shortening, if desired.
 
Place on greased cookie sheet and bake at 375 degrees until pastry is browned, about 30 minutes.
 
Makes about a 5 x 12 inch strudel.
 
It was good and would make a great Christmas treat.
 

Useful Recipe and Cooking Links:

Strudel Recipes Collection

Real Homemade Strudel Dough

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Monday, December 16, 2013


S.A.'s Chicken Casserole

While there are multitudes of chicken casserole recipes out there, this is my version which is very flavorful and a crowd pleaser. I remain convinced that in the future we may be eating lots of soups and casseroles which can easily be extended so people don't feel deprived. Some may say that this recipe has lots of preservatives, salt, fats, and such. I maintain when we are living in harder times, those characteristics may not be considered such bad things.

Serves 4-6

1 cup chicken, cooked, de-boned, and cut into small pieces, about 1 breast
1 can cream of chicken soup
1 can cream of celery soup
1 cup real Hellman's (Best Foods) mayonnaise
1 cup celery, finely diced
1/2 sleeve saltine crackers, crushed
1 small can sliced mushrooms, drained
1 slice onion, diced

Optional:
Leftover cooked rice (tonight I used a little more than a cup of leftover cheesy rice and broccoli)
1 can sliced water chestnuts, drained
1 small jar of pimentos (or what's leftover in a jar)
A small handful slivered or sliced almonds
1/2 green pepper (I never use as cooked green pepper is aggressive, but some people like it)
Top with a little grated cheddar or a few crushed potato chips the last couple of minutes with foil off

Mix everything and put into Pammed casserole dish. No salt or pepper are needed as the crackers and soups are salty. Cover with foil. Bake at 350* for at least 45 minutes to cook any raw vegetables such as onions. Great flavor, comforting. Also delicious served the next day.

This recipe is flexible and forgiving. Add more chicken, put in a leftover slice of tomato diced up. Substitute with one cream of mushroom soup. Just keep the 2 soups, mayo, and crackers proportions. Anything else is to your taste.

Hint: In practicing your preps, make casseroles for various numbers of people. Sometime 2 people, sometimes 8.

Using Pantry Preps:
Canned chicken or your own home-canned chicken, well drained
Dried onion, celery, green pepper or tomato that you dehydrated in your dryer
Pilot crackers

Useful Recipe and Cooking Links:

Pilot Bread Recipe

For rural Alaskans, Pilot Bread is soul food

Do you have a favorite recipe that would be of interest to SurvivalBlog readers? Please send it via e-mail. Thanks!


Monday, December 9, 2013


Connecticut Tim's Home-Canned Hot Pepper Relish

This recipe makes a big batch (approximately 22 pints) of Hot Pepper Relish that can be home-canned.
 
   4       lbs      Jalepeño peppers
   4       lbs       Long hot or cherry peppers
   7       lbs       Green sweet  peppers
   4-1/2  lbs     Onions
   5-1/2 cups   Sugar
   9        cups   White vinegar
   3        Tbsp  Salt
   1-1/2 Tbsp   Cinnamon
   9        Tbsp   Alspice
 
Chop peppers and onions to desired size.
  
Add balance of ingredients and boil for 20 minutes
   
Pack hot in boiled jars
 
Useful Recipe and Cooking Links:

Relish Recipes

Pepper Recipes

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Monday, December 2, 2013


Robin H.'s Bread Pudding

This is a simple, easy to make recipe for a quick dessert or breakfast item. It is my mother's version of Bread Pudding.

1 large mixing bowl
1 loaf of cheap, sandwich sliced bread (or your leftover breads that haven't been eaten yet)
1 cup of sugar
2 eggs
1 tsp cinnamon
1 tbs vanilla extract
Milk
9x9 ish sized baking dish

Take your bread and tear it into pieces and place into mixing bowl.
Dampen with a splash of water to wet the bread, don't soak it.
Add in your 2 eggs and vanilla and sugar and stir around to mix the sugar up.
Add enough milk to make it the texture of soupy chowder.
Pour into greased baking dish.
Sprinkle with cinnamon.
Bake uncovered for 30 minutes. Test top with fork. It should be thick and soft and not mushy.
You're done!

You can add fruit to it or cover it with evaporated milk. Or toss some butter on top while it is still hot. I even make it with less sugar, place it into small dessert dishes, then make a cream to top it out of milk and sweetened condensed milk.
It is inexpensive, easy, quick (3 minutes to make) and feeds quite a few. Growing up poor in the mountains of NC it was nice to have a hot dessert that was good the next morning cold for breakfast.

Useful Recipe and Cooking Links:

The best bread pudding recipe

Puddings From Scratch

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Monday, November 25, 2013


Homeschool Mom's Cheesy Chili Mac Soup

1 T. butter or oil
1 lg. onion, chopped

Saute the above for a few minutes. To it, add:

1 lb. ground beef or other ground meat
1 T. chili powder
1 t. cumin

Cook until browned. Then add:

2 1/2 C. milk (use fresh or canned reconstituted, I find soups are a good way to rotate storage milks)
2 C beef broth (I like to store the little Knorr Homestyle tubs that you reconstitute, no MSG in them)
1 8oz. pkg cream cheese

Stir together, bring to a boil and add:

1 1/2 C. pasta of the smaller variety, such as macaroni or little shells

Cook until pasta is done, then add:

2 C. shredded cheddar
1 jar of salsa

Stir together until cheese is melted, and serve. My husband and kids like to eat this soup with tortilla chips.

Useful Recipe and Cooking Links:

Famous Chili Recipes

Macaroni Recipes

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Monday, November 18, 2013


Old Kimber Girl's Freezer Slaw

DRESSING:
1 cup vinegar
1 tsp. mustard seed
1 tsp. celery seed
2 cups sugar
¼ cup water
Combine the above dressing ingredients and boil 1 minute.  Cool

SLAW:
1 medium head cabbage, shredded
1 tsp. salt
1 carrot, grated
Mix cabbage with salt; let stand 1 hour
Squeeze out excess liquid and then add grated carrot

COMBINE:
Dressing and Slaw.  Place into freezer containers, canning jars or freezer bags.  Freeze.
This slaw remains crisp.

Useful Recipe and Cooking Links:

Coleslaw Recipes

Cabbage Recipes

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Monday, November 11, 2013


Old Kimber Girl's Pear Honey

12 pears (14 if they are small) 4 large apples
2 large oranges
3 pounds of sugar

Peel apples and pears. Remove core and seeds.  Grate orange rind and set aside. Peel orange-remove excess pith, remove seeds.

Grind pears, apples and orange.

Add sugar and cook 20 minutes, stirring frequently.  Add orange rind. Cook until thick.

Process a you would any other jam.

Yield:  Approximately nine ½-pint jars

Useful Recipe and Cooking Links:

Pear Recipes

Spiced Apple and Pear Pie Recipe

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Monday, November 4, 2013


Old Kimber Girl's Sweet Pickle Relish

6 quarts ground cucumbers (medium sized)
8 to 10 medium sized onions
3 large sweet red peppers
3 large sweet green peppers
¾ cup salt
Wash cucumbers and grind.  Add salt and mix.  Let stand 2 hours. Drain well.  Grind onions and peppers.  Add to ground cucumbers.

In a large pot, combine cucumber mixture and:
2 quarts vinegar
8 cups granulated sugar
3 tsp. turmeric
¼ cup mustard seed
2 tsp. celery seed

Heat mixture to a light bubble.  Pack into hot, clean canning jars.  Adjust caps.  Process in hot water bath 15 minutes.

Yield:  14 pints

Useful Recipe and Cooking Links:

Pickles and Relishes

Relish Recipes

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Monday, October 28, 2013


Old Kimber Girl's Canned Apple Pie Filling

This recipe makes 7 quart jars of filling. You need to have 7 one quart canning jars, with rings and lids prepared before beginning.

Ingredients

  • 2 1/2 cups white sugar
  • 2 cups brown sugar
  • 1 cup cornstarch
  • 3-4 tablespoons ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1 teaspoons salt
  • 1 gallon + 2 cups apple juice (you may use 10 cups of water—the apple juice is best)
  • 3 tablespoons lemon juice (or use vitamin C crystals)
  • 7 pounds apples, pared, cored & sliced

[JWR Adds: Reader J.M.L. mentioned that Jackie Clay and other experts have written that corn starch should not be use in home canning recipes, because it sometimes clumps together in the mix and keeps proper heat level from reaching the interior of the jars. Incomplete processing could mean potential bacterial contamination. See also: Ball Blue Book of Preserving.It has been noted that Clear Gel can be substituted.]

Directions

Mix sugar, cornstarch, cinnamon, nutmeg and salt in a large saucepan.  Add apple juice and mix well.  Cook and stir until thick and bubbly.  Add lemon juice.
Using hot, clean quart jars, fill ½ full with apples.  Pour in enough syrup to cover, add more apples, cover again with syrup.  Leave ½ -inch head space.  Gently use a knife to remove any air bubbles.

Process 20 minutes in boiling water bath.

This is a wonderful pie filling recipe. The trick to the syrup is put your sugar and spices in 8 or 8-1/2 cups of hot water; stir till dissolved and place over low heat. Then mix 2 cups water 3 TBS lemon juice and corn starch and set aside. After you have the apples sliced and packed in the jars bring the sugar mixture almost to boiling stir in your cornstarch mixture and pour it into the sugar mixture. Stir or whisk mixture quickly. When the white of the cornstarch disappears, ladle over sliced apples.

This is the same recipe my mom used to use when I was a kid and we loved it. I was in the search for this recipe when my mom found the original book and lent it to me. Here are a few helpful things the original book had to offer. Pack the apples (raw) leaving 1 inch headspace. Fill with hot syrup leaving ½ inch headspace. Process in boiling water bath (pints) 15 minutes; (quarts) 20 minutes. Makes 6 quarts. Before serving: Prepare pastry for a 2-crust 8-or 9-inch pie. Line pie plate with pastry; add 1 quart apple pie filling. Adjust top crust, cutting slits for escape of steam; seal. Bake at 400 degrees for 50 minutes.

Layer apples and syrup mixture   1 inch head room

Note: You must use a crisp, tart pie apple such as Jonagold, Empire, Pink Lady, Rome, or Macintosh to attain proper flavor.

Useful Recipe and Cooking Links:

Fruit Pies

Apple Recipes

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Monday, October 21, 2013


J.B.'s Creamy Rice Pudding

Take 1 cup of white rice and add 2 cups of water in a pot capable of holding at least 9 cups. 
Bring to a boil then reduce heat to a simmer for 6 minutes.  Stir once or twice.
Cover pot, turn off heat and go milk the cow or goat.  While you're at it, go check the chickens for a few eggs.
Return in no less than 30 minutes.

Fluff the now cooked rice and add 3 cups of fresh milk and sweeten to taste. Stir well.  One to two cups of sugar is plenty for most.
(At this point some raisins or other dried fruit may be added if preferred.  For a more unique taste, two oz. of Jack Daniels may be added.  The alcohol will evaporate leaving an interesting flavour.)
Return to heating & bring to a slow simmer for 45 minutes to an hour stirring occasionally. Be sure to stir the very bottom of the pot.  
If the pudding is getting dry or cooked out, add some milk.  You cannot over cook it but you can burn it if there is not enough moisture. Keep an eye on it.
At the end of an hour of simmering things should be looking pretty much like pudding.

The last step: Slowly add 2 well scrambled eggs and a healthy splash of vanilla.  
Increase the heat a little and stir vigorously for 3 to 5 minutes until egg & vanilla are well mixed in & the egg is cooked.

Remove from heat, sprinkle with cinnamon or nutmeg, let cool, give thanks and enjoy.  

(If doubling or otherwise multiplying the recipe, the times do not change, but the pot size will.) 

Useful Recipe and Cooking Links:

Traditional Pudding Recipes

Rice Pudding recipe

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Monday, September 30, 2013


Mr. Anon's Southwestern Corn Pudding
 
Ingredients:
 
1 14-oz can cream-style corn
1 14-oz can whole kernel corn or niblets, drained
1 to 3 4-oz can(s) diced green chilies, to taste  (or sub 1 can diced jalapeños for one of chilies for more spice, or sub lightly sauteed fresh diced peppers if available, to taste)
6 large eggs
1-1/2 cups soft fresh cheese (ricotta or quark)
1/2 cup sour cream
1/2 lb to 1 lb diced or shredded pepper-jack cheese, depending on your taste and calorie requirement (or sub medium cheddar cheese for part of pepper-jack cheese.  Using all cheddar tends to overpower the taste of the corn, though.)
3/4 cup dry cornmeal
1 teaspoon salt
1/2 teaspoon ground black pepper
 
(Optional:  1 teaspoon onion powder or 1/3 cup dried onion flakes, rehydrated, or 1 cup diced fresh onion, lightly sauteed, or 1/2 cup thinly sliced green onions)
(Optional:  1/2 teaspoon dried marjoram or oregano and/or 1/2 cup fresh chopped cilantro or parsley)
Preparation:
Combine all ingredients well in a large bowl.
 
Transfer to large lightly oiled or buttered casserole dish and bake in 325 degree F oven for about 45 minutes or until knife inserted in center comes out almost clean (it will continue cooking for a while after you take it out).  Check at 30 minutes if using a shallow dish.  Avoid overcooking, as it will toughen the eggs and make the final product "weep" once you serve it.
 
Allow to rest 10 minutes before serving.

Chef's Notes: This is a very flexible recipe.  If you have fresh corn cut from the cob, use about 4 cups, and process half in the food processor with some of the egg until smooth.  For a more custardy/quiche-like texture, use less cornmeal and sub milk for some of the fresh cheese.  Control the fat content by the type and amount of cheese you use, sub milk for the sour cream, and sub extra egg whites for a couple of the egg yolks.  Make it even heartier by adding a can of drained black beans, if you like.)


Monday, September 23, 2013


Venison Pork Sausage Porcupines (from Mama in Texas)

We hunt each deer season, and make our own seasoned ground sausage.  This is a great make-ahead recipe for busy evenings.  This also freezes well.   Our 3 year old son loves helping me make these, but enjoys eating them even more!

2 lbs ground venison pork sausage (seasoned)
1 cup water
1 cup white rice uncooked
1 14.5 oz can tomato sauce
4 tsp Worcestershire sauce
 
Preheat oven to 350.  Grease a 9x13 dish and one smaller dish as well.
Combine meat, rice, and water in a large bowl.  Mix well.
Using a cookie scoop or your fingers, form meat mixture into 2 inch balls.  Place into greased dish.
In another bowl, mix the tomato sauce and Worcestershire sauce. If you want to thin the sauce with water, you can.  Pour sauce evenly over meatballs.
Cover dish with foil and bake for 40-45 minutes. 
 Serve with ketchup or siracha chili sauce for dipping.  
 

Useful Recipe and Cooking Links:

Sausage Recipes

Venison Recipes

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Monday, September 16, 2013


Naomi's Chili With Fresh Tomatoes

I don't use tomato products that are in cans because of my concerns about BPA, an endocrine disruptor found in the plasticized lining of canned food cans, which is particularly bad in tomatoes.  However, this poses a problem when making chili, because most recipes call for canned tomatoes or tomato paste.

I developed this recipe to use fresh tomatoes in making chili.  It does involve a jar of salsa (which is in glass) and frozen veggies, but those can easily be substituted for fresh stuff or omitted all together.

Chili from fresh tomatoes

Ingredients
2 onions, diced
6 cloves garlic, minced
2 green bell peppers, diced
2 lbs ground beef/beef chuck
10 big tomatoes, or 20 smaller ones, coarsely chopped
2 tablespoons cumin
1 tablespoon oregano
1 tablespoon chili powder
1 teaspoon ancho chili powder
1/2 teaspoon chipotle chili powder
1 teaspoon black pepper
Chicken or beef broth
1 tablespoon molasses (blackstrap is fine)
2 cans beans (or 1 lb dry beans, soaked)  (pinto, black, or kidney)
1 jar salsa (medium jar)
1 can fire roasted green pepper
1 bag frozen southwest veggies
pinch of sea salt to taste

Preparation

1. Brown the meat with onions, pepper & garlic
2. Add spices, pepper, tomatoes, beans, salsa, veggies, and chili. Cover with broth, and simmer. About 4 hours is long enough for the tomatoes to "melt" into the chili, but keep simmering all day long for best flavor. 
Add salt last, about 1/2 hour before serving.

*If using dried and soaked beans, hold the tomatoes while the beans simmer in broth for an hour or two, then add the tomatoes (otherwise the acidity will make the beans stay hard.)

Useful Recipe and Cooking Links:

Food Network's Chili Recipes

32 Top-Rated Chili Recipes

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Monday, September 9, 2013


Linda H.'s Three "Beans for Beginners" Recipes

They’re healthy, they’re thrifty, and they’re delicious. What’s not to love about beans?! Here are three very different, easy, and tasty recipes to get you started.

Lee’s Pinto Bean Soup

½ lb. bacon, cut into large dices
1 c. diced onion (about 1 medium onion)
2 cans (14.5 oz. ea.) chicken broth
2 cans (14.5 oz. ea.) pinto beans, rinsed and drained
1 tbs. sugar
1 tbs. finely chopped jalapeno peppers (or to taste)
Salt and pepper to taste

In large saucepan or soup-pot cook bacon over medium heat for 5 minutes, stirring frequently. Add onion and cook, stirring frequently, another 5 minutes. Drain most of grease, leaving 1 tbs. or so.  Add rest of ingredients, except for salt and pepper. Bring to boil, then reduce heat to lowest setting and simmer at least 1 hour, stirring occasionally.  (This soup just gets better the longer you cook it, so don’t be afraid to leave it simmering all day. It will also simmer just fine in the crock-pot on high setting.) Salt and pepper to taste before serving.  Makes 4-6 servings.

 

Hot Bean Dish

½ lb. bacon, cut into large dices
½ lb. ground beef (or other ground meat)
1 c. diced onion (about 1 medium onion)
1 can (14.5 oz.) pork and beans, undrained
1 can (14.5 oz.) green beans, drained
1 can (14.5 oz.) butter beans (baby limas), rinsed and drained
1 can (14.5 oz.) kidney beans, rinsed and drained
1 can (14.5 oz.) wax beans, drained
½ c. brown sugar
½ c. ketchup
¼ c. cider vinegar
1 tsp. dry mustard

In soup-pot or Dutch oven cook bacon, ground beef and onions together, stirring frequently, till beef and bacon are done. Drain grease. Add rest of ingredients. Bring to boil, then reduce heat to lowest setting and simmer 20 minutes, stirring occasionally. Makes 6-8 servings.
Note: any 5-can combination of beans may be used.

 

Ham and Bean Soup

1 lb. dry navy beans
8 c. water, plus 10 c. water
2 c. diced ham
1 clove garlic, minced
1 bay leaf
1 c. cubed potatoes
½ c. chopped onions
½ c. chopped celery
½ c. chopped carrots

In soup-pot or Dutch oven bring the beans and 8 c. water to boil. Boil 2 minutes then remove from heat, cover and let stand 1 hour. Drain water. Add the 10 c. fresh water, the ham, garlic and bay leaf. Bring to boil then reduce heat, cover, and simmer 2 hours. Add potatoes, onion, celery and carrots and continue to simmer 1 hour, or until vegetables are tender. Remove bay leaf before serving. Makes 6 servings.

Useful Recipe and Cooking Links:

Just Bean Recipes (4,033 of them!)

Israeli bean soup (marak shu'it) recipe

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Monday, September 2, 2013


Amber's Granola Bars
 
Here is a great recipe for using your stored oats, honey, nuts, seeds, dried fruits, etc.

Ingredients:

• 6 cups Rolled Oats (not Quick Oats)
• 4 Tablespoons Butter, Melted, Plus More For Greasing
• 1/4 cup Vegetable Or Olive Oil
• 1 teaspoon Salt
• 1 cup Brown Sugar
• 1/2 cup Honey
• 1/4 cup Apple Juice (I make mine fresh from our juicer)
• 1/4 cup Molasses
• 3 teaspoons Vanilla Extract
• 1-1/2 cup Rice Krispies (can be substituted for Optional Ingredients)
• 1 cup Wheat Germ
• 1/2 cup Finely Chopped Pecans
• 1/4 cup Roughly Chopped Almonds

Optional Ingredients: 
 
       Flax Seed
       Raisins
       Dried Cranberries
       Dried Blueberries
       Shredded Coconut
       Cinnamon

Preparation Instructions:

Preheat the oven to 350 degrees F.
In a bowl, toss the oats with the canola oil, melted butter and salt. Spread the mixture out on 2 baking sheets and toast in the oven for 15 to 20 minutes, shaking the pan twice and making sure they don't burn. Remove from the oven and set aside.
Reduce the heat to 325 degrees F.
In a medium saucepan, combine the brown sugar, honey, apple juice and molasses. Heat the mixture slowly, stirring until all combined. Stir in the vanilla.
Toss together the toasted oats, rice cereal, wheat germ, pecans and almonds. Pour in the sugar mixture, stirring as you pour. Toss to combine; it will be sticky!
Press into 1 baking sheet (thoroughly greased with butter, or line pan with foil and grease foil) and bake until golden, about 20-25 minutes. Remove from oven and let cool. Cut pieces with a sharp knife and remove from the pan.
 
These are really easy and fun to make! They last a long time as well. My husband and I are going to make a batch and food saver them to test how long they will stay not only edible, but also how long they will stay fresh tasting. Our guess is several months.

May the Lord bless each of you, and may you enjoy these as much as we do!

Useful Recipe and Cooking Links:

Granola Recipes

Homemade Granola Bars

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Monday, August 26, 2013


Rich H.'s Peach Pie Jam

6 cups peaches, peeled and cut
2 cups brown sugar
3 T. bottled lemon juice
1 t. cinnamon
1 t. nutmeg
4 1/2 T. Ball Flex Batch no sugar/low sugar pectin ( or Sure-Jell one box of no sugar/low sugar pectin)

Cut and measure peaches and put into dutch oven, heating until the peaches begin to break down, about 15 minutes. Stir occasionally so that you don't burn the fruit. Add 2 cups of brown sugar, lemon juice, and spices. Once you get the right flavor bring to a boil and then add your pectin, return to a boil, meanwhile prepare you sterilize jars and lids.

Ladle recipe into jars leaving 1/4" headspace, removing bubbles filling back to the headspace, clean rims, add hot lids and rings and process in water bath for 10 minutes at a full boil. Remove the jars after the 10 minutes and let cool on a dish towel over night not moving them.

Useful Recipe and Cooking Links:

Reader J.H.B. mentioned that The Art of Manliness has made their book on sandwich making (with 500 recipes) available free of charge.

Jam and Jelly Recipes

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Monday, August 19, 2013


Sunshine Buttercup's Oriental Green Beans

I make this dish whenever I have a surplus of green beans. Everyone who has tried it says it's tasty and a great way to liven up green beans.


Ingredients
    1 lb green beans, trimmed
    1 teaspoon sesame oil
    1 teaspoon vegetable oil
    3 cloves garlic, minced
    1 teaspoon fresh ginger, grated
    Crushed red pepper flakes (to taste)
    1-1/2 teaspoons light soy sauce
    2 tablespoons water
    1 teaspoon sesame seeds, toasted, garnish

Directions
    1.    Steam beans for only a few minutes, you want them crisp.
    2.    Dash beans in cold water to stop the cooking (do this the day ahead if you wish) Heat the oils and saute over low heat with the garlic & ginger until you can smell that wonderful aroma (the garlic will be golden). Add beans, pepper flakes, soy sauce, and water.
    3.    Cover cook over high heat for a few minutes until the water evaporates and the oils have coated the beans and they are hot .Shake the pan as the beans cook.
    4.    Garnish with sesame seed.

Useful Recipe and Cooking Links:

Green Bean Recipes

Storing Garden Abundance: Freezing

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Monday, August 12, 2013


H.D.'s Homemade Bannock Bread Dough

This is for a flour-based equivalent of traditional Bannock.

Ingredients:

1 cup flour
1 teaspoon baking powder
1 tablespoon sugar (or any other sweetener from honey to Splenda . . . )
Pinch of salt
1/2 to 3/4 cup water
Oil

Mix the dry ingredients together. You can put them in a Baggie (or I put them in a crystal light container after I've used up the packets that come in it). Add 1/2 cup water and mix well. You should have a very stiff mix. Slowly add the remaining water until you get a mix that has bread dough consistency (goes tack and releases from your finger). You want it stiffer to wind up on a stick and bake over the fire, or a little wetter if you plan to make fry bread out of it.

Variants

Add two tablespoons dry milk to the dry mix. Start with adding one egg and then up to 1/2 cup water. Makes pancakes on the trail.

You can take the basic dough, pat it out into little patties, and then fill with fried venison burger, yucca flowers sautéed with the venison or if you don't have yucca fry it up with some onion and garlic salt, and minced hard boiled eggs, and make pouches out of it (like an empañada) and bake in a Dutch oven for 30 minutes or so.

If you make fry bread then you can top it with retried beans and taco meat and whatever else you like to make Navajo tacos.

This dough is the basis for a lot of cooking you can do on the trail. I've even had it cut into little bits and added to stew like the dumplings in chicken and dumplings or spaetzle.

Useful Recipe and Cooking Links:

Inuit Country Food Recipes

Pemmican recipe

Bannock Bread History and Recipes

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Monday, August 5, 2013


KAF's Lemon, Almond, and Date Balls (or Bars)

1 cup Almonds
1 tsp vanilla extract
1 1/2 cups dates, diced up
1 whole diced up lemon with the zest and juice
1 cup unsweetened coconut flakes
2 tsp. amber agave nectar

Pulse all together in food processor or in a heavy duty blender, so it's all chopped but still slightly chunky and sticky, then dump the prepared mixture into a square pan and pat down with spoon. Refrigerate, and when thoroughly cold, cut into small bars, or, you can roll this sticky mixture into small serving candy balls and roll them in more unsweetened coconut flakes to coat them, and wrap them individually to go.

Healthy. Yum!

Useful Recipe and Cooking Links:

Fruit Bar and Square Recipe

Summer Seasonal Recipes

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Monday, July 29, 2013


Notutopia's Coffee Concentrate

This recipe will make 1 Qt. of coffee concentrate that can be used to make both iced or hot coffee from one batch, and can be safely stored in the refrigerator for a whole month.

Ingredients:

1 cup finely ground roasted coffee grinds, caffeinated, or de-caf
32 oz. filtered cool water

Equipment:

1 32oz. mason jar with lid
1 fine mesh sieve or 2 paper filters

Instructions:

Finely grind 1 cup of roasted coffee beans, you can even use pre-flavored ground coffee, but it will not be quite as potent a concentrate as when using freshly ground whole beans.
Add the cup of fine grounds into the clean mason jar.
Slowly add the filtered cool water over the grinds.
Apply lid, and gently shake well.
Set on cabinet top and do not disturb for 12 hours.

Place the sieve or use the 2 paper filters with a rubber band to secure them, over the top of another clean wide mouth mason jar.
Slowly pour the coffee concentrate over the filter.
Once the dripping ceases, remove and dispose the paper filters, and cap the concentrate. It's now ready for use.
Store the concentrate in the refrigerator.

For Iced Coffee:
Choose a tall glass or carafe and add 4 to 6 cubes of ice.
For every serving of coffee, pour 1/2 cup of concentrate to an equal amount of filtered water.
Add your choice of milk, almond milk, soymilk, or horchata.
For coffee flavoring, add one half cap of extract. Try vanilla, caramel, rum, mint, banana, etc.
Sweeten with your choice of sweetener. Try honey, agave nectar, stevia, sugar, or sugar substitute.

For Hot coffee:
Chose your cup. Again pour 1/2 cup of concentrate to an equal amount filtered water. Microwave for 2 minutes, or heat in a saucepan on the stovetop or grill.

Useful Recipe and Cooking Links:

Flavored Coffee Recipes

Easy Iced Coffee Recipe

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Monday, July 22, 2013


Martha S.'s Whole Wheat Bread

3 cups warm water
1/3 cup plus 1 Tbls. honey
1 packet of dry yeast
4 tsp. salt
1/2 cup applesauce
Approximately 10 cups whole wheat flour
(I think it's best when it's freshly ground.)
4 - 8 1/2" X 4 1/2" loaf pans (The smaller pan size is good because
it allows the bread to rise in the pan a little higher.)
Butter - to grease the pans.

Dissolve yeast in the warm water mixed w/1 Tbls. honey in a large pottery bowl.  
Let sit 5 minutes, yeast should foam up.  (Original recipe says to spend the 5 minutes 
praying for your family.)

Stir in 3 Cups of whole wheat flour, beat with a wooden spoon for 5 minutes to develop gluten.

Add rest of honey, salt, and applesauce.  Stir for another 5 minutes.

Stir in another 3 Cups of flour.

Add another 3 Cups flour.  Dump out onto floured board and knead until smooth and 
elastic.  You may need to add as much as one more cup of flour.  To know if the dough
has been kneaded enough, it should not stick to your hand.

Form dough into tight ball and place into a greased pottery bowl.  Let rise in a warm,
moist place for 40 minutes. (Hint:  I place a 9"x 13" cake pan in the bottom of my oven
and put boiling water in it.  Then place the bowl of dough on the rack above.)

Punch dough down and divide into 4 loaves.  Grease loaf pans.  To get maximum rise from
your dough, flatten each loaf section and roll it up, tucking the ends underneath the loaf.
This gives the yeast something to rise against.  Set loaf pans in warm, moist place to rise
again for 40 minutes.
 
If you've let the loaves rise in the oven, remove them (and your pan of water) 
and preheat oven to 350 degrees.
Bake loaves for 30 - 40 minutes.  Should be lightly browned 
(you'll "smell" that it's done) and the loaves will sound hollow when you thump them.

Chef's Notes:

I've been making this recipe for over 30 years and it's still the best and simplest one I know of.

If you will not eat the bread up in 2 or 3 days, freeze it.

Useful Recipe and Cooking Links:

No-Knead Bread and Whole-Grain Variations

The Best Whole Wheat bread Recipe and variations

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Monday, July 15, 2013


Sassy C.'s Shelf Stable Chicken Enchilada Chili

For my boys with large appetites --the following recipe only serves three people!

1 onion chopped (can be replaced with dried onions)
1 can chopped green chilis--do not drain, add both chilis and juice
1 large can white chicken
1 can corn
1 can black beans (can be replaced with dried beans that are cooked up)
1 can enchilada sauce (I've used both green and red--the green is a little more sour, the red a little more sweet. Use the larger can if you want to serve over spinach or lettuce)
1 envelope of taco seasoning
1/4 cup ketchup
1/2 cup greek yogurt or sour cream*
 
-Saute onion in a little bit of oil until transparent (or reconstitute if using dried by mixing with chicken/enchilada sauce/taco seasoning). Add chicken, enchilada sauce and taco seasoning until taco sauce until simmering.
-Add remaining ingredients *except for* yogurt or sour cream. Simmer for 20 minutes.
-Add yogurt or sour cream just before serving--do not let boil, just let it get warm and serve.
-We serve this either over spinach, chopped romaine, over rice or quinoa, wrapped in tortillas or as a dip with corn chips.
 
*We use Greek yogurt instead of sour cream because of digestion issues and the fact that Greek yogurt adds protein. Either is fine, just be sure you don't boil the enchilada chili once you add this. Eliminating the yogurt/sour cream is also fine--we've done that and everyone still loves it!

Useful Recipe and Cooking Links:

Chicken Enchilada Recipes

Recipe: Mexican Casserole – Food Storage Style

Do you have a favorite recipe that would be of interest to SurvivalBlog readers? Please send it via e-mail. Thanks!


Monday, July 8, 2013


S.A.'s Cold Spicy Shrimp

I'm convinced that having someone in your group who understands how to cook, stretch meals, and provide filling, tasty, interesting, nutritious, and satisfying dishes will be as vital as your gun guy, security honcho, or medical expert.

This is another well-tested recipe from a friend, a USAF wife. I never served it to a group where it wasn't completely eaten. Only people who don't care for it or eat it are shrimp haters and those with shrimp allergies. Often people with limited cooking experience will want to omit a particular recipe ingredient and will proclaim something along the lines of, "I don't like mustard." Well, some people don't "like eggs," but they sure eat cake. A recipe is a combination of ingredients that meld together to make a delightful dish.

1.5 # fresh cooked shrimp
1/4 c fresh chopped parsley
1/4 c finely chopped green onions
1/4 c tarragon vinegar
1/4 c wine vinegar (red or white, your choice)
1/2 c olive oil
3-4 T Dijon mustard
2 t crushed red pepper
2 t salt (optional)
Fresh ground pepper

I get the grocery store to cook the shrimp with creole seasoning. At home, remove shells but leave on tails for ease of eating. Don't rinse. Place shrimp in a large container so you have room to stir and mix. I like to use a large, deep Tupperware or Rubbermaid with a tight-fitting snap-on lid. Put shrimp in first, then add rest of ingredients. Stir everything until well mixed and shrimp is coated. Cover and refrigerate, stirring or shaking a few times over the next 24 hours. Best prepared 2-3 days in advance, but may be eaten immediately. Serve with any cracker, 5 Grain Crackers are particularly good.

Other Suggestions

1. Just to have on hand for afternoon appetizer or lunches over several days, I only use 1 pound of shrimp or even less. Amount of shrimp is optional. The sauce doesn't go to waste.
2. For hard times, if fresh shrimp is not available, now is the time to go to your stores. Use 1 or 2 cans of tiny canned shrimp, depending on how many you are feeding. Open can, drain liquid, reserving, and rinse shrimp. Give liquid to the cat for a treat. Also, practice with other types of canned seafood. Instead of using shrimp, this sauce over drained, chilled canned crab sitting on lettuce would be delicious and refreshing.
3. Use parsley fresh from your herb garden and green onions. (You are growing the ever useful and easy to grow herbs, right? They will revolutionize your meals in the future by adding various flavor, texture, color, nutrition, and visual interest.) If not, use 1/2 of a stored yellow or white onion and its green top that has sprouted in storage.
4. I love to eat this as a salad on sliced avocado with the shrimp and herby sauce drizzled on top. However, avocado possibly might not be available. They don't grow well here, too cold.
5. Any left-over sauce is a nutritious, delicious salad dressing. It's amazingly spicy, yet not overly hot, and so tasty over fresh tomatoes. Do you dehydrate tomato slices? I recently was served a restaurant meal with a garnish of "tomato chips." Leaned over and whispered to my husband, "These are just like what I have put up. We have plenty in our pantry." Using dehydrated tomato chips instead of crackers....yum.
6. Keeps well due to the mustard and vinegars. It even freezes well. Mustard is said to have anti-cancer properties. I've used several types of mustards, such as grainy French mustards and smooth mustards. Anything works, but plain ol' Grey Poupon Dijon is best.

Chef's Notes:

  • Grow tarragon and you can easily make your own tarragon vinegar.
  • You could substitute corn oil, or really, any oil. (Olive is just flavorful.)
  • If worst came to worst, you could use your dehydrated parsley and onions. Don't get me wrong, I put these up and have them in my spice rack. But, if you didn't have fresh, in my mind it would indicate that things had really gone south, so to speak. However, you would know how to use canned seafood and dehydrated herbs and onions and pantry flavorings to make a nutritious, comforting recipe.
  • Experiment and enjoy!
  • Know how to combine your storage ingredients with innovation. Grow an herb garden and the easy-to-grow vegetables (in a pot if you don't have a garden), such as lettuce and tomatoes and peppers.

JWR's Comment: It occurred to me that this recipe might translate well to freshwater crawfish. That could be worth a try.

Useful Recipe and Cooking Links:

Shrimp Recipes

Crawfish Recipes

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Monday, July 1, 2013


C. in Florence's Boer Sausage Recipe

This is an old Afrikaaner favorite. It was saved, dried, smoked, boiled, grilled and fried. At a braai (barbeque) it is at it's best.) 
 
 Boerewors Sausage Recipe
 
10 lbs lean ground beef or minced chuck.
2 lb of coarsely minced pork, or you can sub for this with turkey if you like.
3 lb pork fat which is minced coarsely
Sausage casings ( real or artificial, your choice)
4 tbs salt
1 tbs pepper
3 tbs finely ground coriander
1 tbs finely ground cloves
1 tbs red pepper
1 1/2 tbs nutmeg
4/5 cup vinegar
 
Mix all the ingredients together but leave out the vinegar. Let it stand for about an hour and then you will add the vinegar. Mix it all again and them stuff the casings for your sausages.

Chef's Notes:

You can substitute the beef for a Game sausage. Elk, venison, or any other wild meat would be fine.

Useful Recipe and Cooking Links:

Homemade Sausage Making Recipes

South African Recipes

Boer Goat Meat Recipes

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Monday, June 24, 2013


Jamie's Toasted Oatmeal Peanut Butter Bars

1 Tbsp unsalted butter
1 cup rolled oats
1 cup plus 2 Tbsp flour
1 tsp baking soda
1/2 tsp salt
1/4 cup unsalted butter, at room temperature
1/4 cup peanut butter
1/3 cup sugar
1/3 cup brown sugar
1 large egg
1/2 tsp vanilla extract
3/4 cup semisweet chocolate chips
 
Glaze
2 Tbsp cookie butter
1/2 cup powdered sugar
1-2 Tbsp water
 
Preheat oven to 350°F and spray a 13 x 9-inch baking dish with nonstick spray. Melt butter in a skillet over medium heat. Add oats and cook, stirring occasionally, until toasted, about 5 minutes. Remove from heat; place on a plate lined with paper towel to cool slightly.

Whisk together flour, baking soda, and salt in a medium bowl. Beat butter, peanut butter and sugars in a large mixer bowl at medium speed until fluffy. Beat in egg and vanilla until combined. Reduce speed to low; gradually add flour mixture and beat just until incorporated. Fold in toasted oats and chocolate chips.
Press dough evenly into prepared baking dish and bake 14 to 15 minutes, until edges are golden. Cool bars completely in pan on a wire rack.
 
For the glaze, place peanut butter in a small bowl and microwave until melted, about 30 seconds. Whisk in powdered sugar and water; drizzle glaze over cooled bars and let set.

Chef's Notes:

This ia s a good recipe for using your stored rolled oats.

Useful Recipe and Cooking Links:

Healthy Oatmeal Cookies

How to Make Peanut Butter Cookies From Scratch

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Monday, June 17, 2013


C. in Florence's Hippo Valley Moon-Dae

Here is an old Rhodesian home cooking recipe that some might find enjoyable. I have changed it by removing brand names from Rhodesia. i.e. Daribord Royal and also (other than in the title,) Hippo Valley Citrus. Sadly those companies no longer have meaning that they once did in my life.)
 
Hippo Valley Moon-Dae

3 large eggs (Separate)
3 tablespoons honey
1 tablespoon gelatine
1/4 cup cold water
1/2 cup cream
1 tin of grapefruit segments (or 1 cup grapefruit juice  and one peeled segmented grapefruit chopped up)
 
Beat together egg yolks and honey until thick and lemon colored. Dissolve gelatine in water. Put 1 cup of grapefruit juice into a double boiler with dissolved gelatine. Add the egg mixture slowly and stir until mixture thickens. Turn off heat. Leave to cool then fold in stiffly beaten egg whites and the cream. Pour Mixture into a white mould and set in the refrigerator. Turn onto a serving platter and surround with the drained grapefruit segments.

Chef's Notes:

For me this serves just one, but you can share to with 4 or 5 people.

Useful Recipe and Cooking Links:

Rhodesian Recipes

Canned Fruit Recipes

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Monday, June 10, 2013


Martha in South Bend's Rabbit/Chicken/Etc. Casserole


Here's a very simple recipe that uses what ever meat you have at hand. 
 
Stuffing Casserole:
3 Cups chopped cooked meat (any kind will do, great way to use up leftovers)
2 - cans Campbells' Golden Mushroom soup
2 - cups sour cream
2  - boxes stove top stuffing mix, prepared per package directions.
9" x 13" baking pan.

Mix the first three ingredients in baking pan.

Top with prepared stuffing. 

Cover with foil.

Bake at 350 degrees for 30 minutes.

Uncover and continue baking until it bubbles around the edges and stuffing is browned.

Chef's Notes:

The first time I had it I loved it and asked the person who made it, "it's chicken, right?".  "No," she said, "it's rabbit"! (I'd had never eaten rabbit before.)

Useful Recipe and Cooking Links:

Main Dish Casserole Recipes

Unusual Corn Casserole

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Monday, June 3, 2013


K.A.F's Winter Crisp

Serves 8

Ingredients:

1/2 cup sugar
3 T flour, all purpose
1 tsp lemon peel, grated
5 cups apple, unpeeled, sliced
1 cup cranberries
2/3 cup rolled oats
1/3 cup brown sugar, packed
1/4 c whole wheat flour
2 T ceylon cinnamon
1/4 tsp ground ginger
3 T butter, soft melted

Prep:

Filling:
Combine sugar, all purpose flour, lemon peel, and ginger in a medium
bowl and mix well with a spoon. Stir in the apples and cranberries and
spoon into a greased 6 cup baking dish.

Topping:
Combine the oats, brown sugar, whole wheat flour and cinnamon in a bowl.
Stir in butter and sprinkle topping over the dish of filling.

Bake at 375 F for 40 minutes or until filling is bubbly and top is brown.

Chef's Notes:

Serve warm or at room temperature.

Useful Recipe and Cooking Links:

Favorite Apple Crisp Recipe

Rolled oats recipes

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Monday, May 27, 2013


Pamela B.'s "Goat Gurt" Yogurt

In response to your call for recipes, here is my recipe for home made "Goat Gurt" or "Yo Goat."  Of course, yogurt can also be made from cow's milk or sheep's milk, soy milk, or even from dehydrated non fat dry milk, using this method.  We prefer the goat's milk because it seems to provide that perfect tang.  We usually eat it plain with sweetener.  I have also included some other dairy products that can result if your goat gurt "fails."

Excellent Goat Gurt Ingredients:

7 Cups goat's milk

2/3 Cup powdered milk (optional, but it adds thickness to the final product)

One 6 oz. container of Greek yogurt containing active culture (check the label)

Directions:

Whisk together the powdered milk and the fresh milk in a clean pot.  Heat the milk slowly and just barely to the boiling point.  Allow it to simmer for 3 minutes.  Place the whole pot in a cold water bath in your sink to lower the temperature of the milk quickly.  Use a thermometer to gauge its decline, which will happen quicker than you think it will, so monitor it carefully.  Make sure that the thermometer's tip is not touching the bottom or sides of the pot.

Turn on your oven to its lowest setting and turn it off as soon as it reaches the lowest temperature.  Turn on your oven's light and leave it on.

While the milk is cooling, scoop the Greek yogurt into a glass bowl or wide jar big enough to hold 8 cups of liquid.  I use a jar that once held garnish cherries from a local bar.

When the milk reaches 118 degrees F, pour about one cup of it into the glass container with the Greek yogurt.  Whisk the milk and yogurt until well blended.  Add the rest of the milk and whisk again. 

Place your mixture as close to the oven light as possible and forget about it for six to eight hours.  Remove the yogurt to the refrigerator where it will continue to thicken.

I do not know how long goat gurt keeps in the fridge because it is gone in a hurry around here.  I can say that nothing was wrong with it after three weeks.

Remarks and Other Dairy Products:

The methods of applying gentle heat over a long period of time are numerous.  You can use a commercial yogurt maker or you can put the yogurt into a Styrofoam cooler with an electric light bulb inside (cut out a little sluice for the cord to go through).  You can use a cooler and put bottles of hot water in with the yogurt, but you must change the hot water bottles every few hours to make sure they stay warm.

For sweetened plain yogurt, I add sugar or sweetener at the rate of 1 teaspoon per 6 oz serving, but you should just add sweetening to your taste.

If, for some reason, your goat gurt does not "make" using this method, all is not lost.  Turn your oven on to 170 F and put the pot back in for about four hours.  Check it frequently until you achieve the desired thickness. 

Or, for an easy hard cheese, leave the yogurt in the 170 degree oven for 12 - 24 hours, until you have achieved a break between the curds and the whey.  Then drain the whey through a cheesecloth and mash the resulting cheese curds together.  Apply an 8-to-16 pound weight (I use a 2 liter soda bottle filled with water) to force out more liquid and further compact the cheese at room temperature.  Turn the cheese over twice a day and add a sprinkle of Kosher salt to each side.  Keep the weight on it and keep turning it twice a day for three days.  Then make a brine by adding 1 teaspoon vinegar and 2/3 C Kosher salt to a quart of water.  Store your hardened cheese in the brine in the fridge.  It will last indefinitely and can be used as a grating cheese similar to Parmesan.

Further Uses:

1.  Cream cheese:  Additional thickening can be had by draining more liquid from the curd through a coffee filter or cheesecloth.  Use this very thick     product like cream cheese, especially in cheesecake recipes.  Add herbs and spices to make a nice cheese spread.

2.  Buttermilk:  If you stir the yogurt vigorously, it will become less thick and can be used as a substitute for buttermilk. 

3.  Sour Cream:  Substitute plain yogurt for sour cream in recipes.

Chef's Notes:

Do not discard all that good whey!  It contains a lot of protein and your dogs, cats, chickens or pigs will love it.  Or use it instead of water when you make pasta or rice. 

Useful Recipe and Cooking Links:

How to Make Yogurt

Yogurt flavor recipes

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Monday, May 20, 2013


Chris M.'s Vegetarian Tuscan Kale and White Bean Soup

I think that my Mom originally got this recipe from a Pat Robertson/CBN publication. I ate a lot of it without upsetting my blood sugar.

And there was enough methane to run a small motorbike.

She hit the nail on the head when she said that no matter what you do with these ingredients or similar ones, you won't go wrong.

---

Vegetarian Tuscan Kale and White Bean Soup

3 tbsp. olive oil
1 cup diced onion
4 large cloves of garlic, roughly chopped
4 cups vegetable broth
4 cup packed chopped kale
1 14 oz can of Italian –style diced tomatoes
1 14 oz. can of cannellini beans, drained and rinsed
1 14 oz. can of sliced carrots, drained

In a large saucepan, heat olive oil over medium heat. Add onion and
cook 3 minutes. Add garlic and cook 2 minutes. Add broth, kale and
tomatoes and cover and cook 5 minutes or until kale is tender. Add
beans and carrots and heat thoroughly.

Serve hot. Top with crunchy croutons and grated Pecorino Romano Cheese.

Chef's Notes:

These are my Mom's comments on her variations:

I have copied the recipe just as it appeared in the newspaper. Of course I did it my way. I used a large can of tomatoes (28oz. or so) and I don’t think they were the Italian style. I used either peeled or
chunks or whatever was on the shelf. I used chicken broth and probably 2 cups instead of four because I used the large can of tomatoes. Also I used fresh carrots and sautéed them with the onion. You would need to cook a little longer. Whatever you do I don’t think you could go wrong.

In doing the kale don’t forget to cut off the large stems of the kale.

Useful Recipe and Cooking Links:

Kale Recipes

15 Kale Recipes

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Monday, May 13, 2013


S.A.'s Canned Chicken Recipe

A well-tested recipe adapted from another Air Force wife at England AFB, Louisiana, a base now long-closed. Even picky eaters like this one.

If things do ever go as predicted, knowing how up use your stores efficiently and effectively will be important. The current way of eating with a separate large meat serving, servings of vegetables piled on a plate might become a memory. Cooks will revert to traditional peasant and poor people foods that stretch ingredients, such as soups and casseroles. (Don't worry, in my home we are never without homemade soups, a pot of beans, and casseroles in the fridge. This is how I was raised.)

Are you using your canned chicken stores? Those chickens take some getting used to, but it is possible to cook with them and mask the tinned flavor and stringy texture. It's like canned tuna: very different from the fresh product, but with a good recipe can be made palatable. Learn to cook with your stores now in order to be happier in an uncertain future.

The following cold salad recipe is easy, tasty, and uses few ingredients.

Chicken Rice-a-Roni Salad
(a pasta dish using a bit of chicken)
serves 10-12

1 box Chicken Rice-a-Roni
1 13 oz can of chicken (like those from Sam's Club or Wal-mart)
6 green onions
1bell pepper
1 bunch of celery (as many ribs as you like. I use five ribs, since I like celery.)
1medium jar marinated artichoke hearts
Mayonnaise
Butter

Drain artichoke marinade into a bowl.
Open chicken can, drain, give can juice to the dog, rinse, break chicken pieces up with your fingers. Cover with marinade, stir to cover and coat the chicken well, and let sit while you prep the other ingredients.
Cook Rice-a-Roni according to package.  (Melt 1 tablespoon of butter in a skillet, add Rice-a-Roni and brown vermicelli pasta pieces until golden.  Add 2.5 cups of water, the seasoning packet, bring to a boil, cover, reduce heat, cook 15-20 minutes until rice is tender.) Allow to cool.

Dice the green onions, bell pepper, and celery. Put the chicken and marinade mixture in a small electric chopper and pulse in batches until not so stringy. Do not turn this into a purée, it should still have some texture. (This step could be done manually with a knife or other piece of kitchen equipment.)

In a large bowl, mix the cooled Rice-A-Roni, chicken and marinade, onions, celery, bell pepper, and artichokes. Stir well. Add mayonnaise as needed to flavor and bind.  You may or may not need much or any, depending on the size of the marinated artichoke jar you used. Cover and refrigerate this the night before to allow flavors to meld.

Chef's Notes:

This is a good and flavorful bad times recipe which can utilize a small can of chicken; fresh, dehydrated, or freeze dried vegetables; pasta/rice package; and a jar of marinated artichokes. Omitting the mayonnaise would make this a good grid down recipe as you probably have bell pepper and onions from your own garden.

Some might not like the sodium load, but we don't eat this daily. This recipe is just another defense against appetite fatigue.

Useful Recipe and Cooking Links:

Canned Chicken Recipes

Start With Canned Chicken--Quick and Easy Recipes

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Monday, May 6, 2013


K.A.F.'s Zucchini Patty Pancakes with Spinach Basil Dressing

Cooking oil spray

2 extra large zucchinis, shredded

1/2 cup chopped sweet onion

1/2 cup chopped carrot

1/2 cup garbanzo bean (or really any bean flour will work well)

1/8 cup dried minced onion

1 tsp. dried garlic

3 egg whites (if you don't eat eggs, substitute

1 T Xantham gum or 3 T potato starch for the binder)

 

For Dressing:

1 cup plain greek yogurt

1/3 cup water or orange juice

1 Tablespoon paprika

1 Tablespoon onion powder

1 Tablespoon garlic powder

6 large leaves fresh spinach or 3 T dried powdered spinach

4 leaves basil

2 leaves parsley

Directions

Heat a large skillet sprayed with cooking spray over medium-high heat.

Stir zucchinis, onion, carrot, garbanzo bean flour, onion, garlic and egg whites together in a bowl until well mixed. Divide zucchini mixture into equal portions and shape into large patties.

Pan-fry zucchini patties in the hot skillet until brown and crispy, about 3 minutes per side.

Place yogurt, water or orange juice, paprika, onion powder, garlic powder, and spinach, basil, and parsley in a food processor; pulse until mixture is smooth.

Drizzle over zucchini pancakes to serve.

Chef's Notes:

This recipe can be made doubled and you can cook the patties in advance, for a good quick cold lunch, or reheat the patties as a side dish to a meat. Or cook them as you need them during the week.

Original recipe makes 6 patties. (For my family, I double this recipe.)

Useful Recipe and Cooking Links:

Vegetable Pancake Recipes

Crispy Traditional Potato Pancakes

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Monday, April 29, 2013


C. in Florence's Sandwich Spread Recipes

Cottage Cheese Sandwiches
1 cup cottage cheese
1/4 cup chopped peanuts
8 slices brown/wheat bread
4 tablespoons margarine
1 egg
2 tablespoons cold water
Covo (cottonseed and peanut oil) or your favorite frying oil

Mix the cheese and nuts together. Spread on 4 slices of bread. Cover with remaining bread. Beat egg and mix with water. Dip sandwiches into egg and water mixture and fry in hot oil until golden brown. Serve with chips.
 
Peanut Honey Sandwiches
6oz. Cream cheese
1/3 cup Honey
12 slices Brown/wheat bread
peanut butter, creamy or chunky
Mix cheese and honey together. Spread six slices of bread with this mixture. Spread remaining six slices of bread with peanut butter. Sandwich bread together and eat!
 
Date and Orange Sandwich
2/3 cup dates
1/4 cup Orange Juice
12 slices of bread
pat of margarine
 
Heat dates and OJ together in a stock pan. Heat until dates are blend with juice. Leave to cool. Spread between buttered slices of bread.
 
(The following is a sandwich that takes a bit of time. in my youth [in Rhodesia] I would have used Dairibord Butter or Stork margarine, Willards salt, Colcom bread, but they are gone and I live in the US, so we do with what we can get.)
 
Rarebit Sandwiches
1 tablespoon butter
1/2 grated/shredded cheddar cheese
1/2 teaspoon salt
1 teaspoon mixed (prepared) mustard (I like stone ground/dijon)
3/4 cup milk
1 egg
2 tomatoes
6 slices (meaty )bacon
6 slices Bread (I like 100% whole wheat)
seasoning

Chef's Notes:

Toast bread. Cook the bacon crisp and set aside. lay toast on serving plate.  in large bowl beat egg with a whisk. set aside. Thinly slice tomatoes thinly length wise. place two slices of tomato on each bread. In sauce pan melt butter and then add cheese, stir until cheese has melted. Add salt and mustard. stir a second. stir in milk SLOWLY and then pour in mixture on top of beaten egg. stirring continuously. (From heat of sauce the egg will be cooked) sprinkle tomato with salt and pepper. Cover all bread with sauce. top with the bacon and serve while dish is hot.

Useful Recipe and Cooking Links:

Sandwich Spread Recipes

Cold Sandwich Recipes

Rhodesian Recipes

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Monday, April 22, 2013


Wayne B.'s Homemade Ranch Dressing

Dry Ranch Mix
1/2 cup instant minced onion
1/4 cup onion salt
1/4 cup garlic salt
1/4 cup onion powder
1/4 cup garlic powder
2 cups dry parsley flakes
2 tablespoons dry dill weed

Measure first five ingredients, minced onion, onion salt, garlic salt, onion powder and garlic powder, into a blender or food processor and blend until combined. Stir in parsley and dill. Store and keep mix dry. A Mason jar or freezer bag work well. Label and include instructions for dressing or dip. Label it. You think you will remember, but you won’t.

Buttermilk Ranch Dressing
1 cup plain yogurt (or mayonnaise)
1 cup of buttermilk
juice of ½ lemon
2 Tablespoons Dry Ranch Mix

Combine 2 Tablespoons dry mix, one cup plain Greek yogurt, lemon and one cup buttermilk. Allow flavors to blend for at least an hour in the fridge before using.

Chef's Notes:

If you use only plain yogurt, the whole jar of dressing is just 200 calories.

Useful Recipe and Cooking Links:

Dressings and Vinaigrettes

Olive Oil Dressings

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Monday, April 15, 2013


Matt The Teacher's Cranberry Pumpkin Pie Spice Hard Tack

I've tried many of the  hardtack recipes that are floating around on the web (including some that have been featured here on SurvivalBlog) and I find that most of them are so bland that they make Saltines seem like a five course meal!  So, I decided to mix things up a little bit and what I came up with is something I've dubbed... 

Cranberry Pumpkin Pie Spice Hardtack:

4C unbleached flour (you can go 50/50 with whole wheat or all whole wheat but I personally don't like it)
2C rolled oats (quick oats, don't have to be steel cut or anything fancy but steel cut will work just fine)
1 Tbsp baking soda 
1 tsp ground sea salt (you can use regular iodized salt but I think sea salt is healthier and tastes better)
Cinnamon to taste
Pumpkin Pie spice to taste
1C milk (I use 2%, but you can use 1%, nonfat or plain water if it's all you've got)
1C extra virgin olive oil (if you've run out of oil you can use an extra cup of milk or water)
1C dried cranberries, blueberries, (or whichever dried fruit you like best)
Mix all the dry ingredients.  Then Pour in the wet ingredients and mix.
Roll out to 3/8" thick (thinner and it'll be brittle, thicker and it'll be too moist inside)
Cut into circles with a biscuit cutter
Put onto 2 greased cookie sheets and dust with flour
Bake 20-25 minutes at 375 F.

Chef's Notes:

I know that a few of the ingredients will probably eventually turn rancid, but I've eaten these out to a month and they just get a little harder.  The real benefit over traditional hardtack is that it's got dried fruits which have sweetness and vitamins and antioxidants and the pumpkin pie spice and cinnamon help your mouth to produce saliva so you don't need to down a huge canteen of water to get one down.  Additionally, if I end up making hardtack for myself and other family members who are out on defensive patrols in a grid-down situation they won't have to last over a month.  Remember keeping up the troops morale is important and it helps a lot if they actually like the food.  If all it takes is a little dried fruit and spices to take something uber-bland and turn it into an almost-cookie, then to me it's well worth it.
Imagine how many times you could make this if you had a 50 pound bag of quick rolled oats, 50 pounds of unbleached flour, a couple big bags of dried fruit, etc.
My next step is to try making this on a dutch oven lid over my rocket stove. Soli Deo Gloria!

Useful Recipe and Cooking Links:

Do you have a favorite recipe that would be of interest to SurvivalBlog readers? Please send it via e-mail. Thanks!


Monday, April 8, 2013


K.A.F.'s 1890s Cordials

Diana Berry's favorite beverage from Anne of Green Gables was a Raspberry Cordial. Here is a recipe for a Raspberry Cordial taken from an Almanac of 1892. Note, Cherry or Grape cordial may be made in the same fashion.

Raspberry Cordial

Crush one pound of raspberries and store into them one quart of water and the juice of two oranges; add a thinly sliced lemon, cover, and let the mixture stand for two hours, then strain, and add one pint of sugar.

Cool or ice before serving.

Blackberry Cordial

Crush ripe blackberries, and to each gallon of juice add one quart of boiling water; let it stand twenty-four hours, stirring it a few times; strain , and add two pounds of sugar to each gallon of liquid.

Cool or ice before serving.

Chef's Notes:

Put in sterilized jugs and cork tightly.[JWR Adds: These are non-alcoholic recipes, but they could ferment.]

Useful Recipe and Cooking Links:

More Cordial Recipes

How to Make Homemade Liqueurs and Cordials

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Monday, April 1, 2013


KAF's Tamale Pie

Serves 5 to 6

1 tsp kosher salt
1/2 c yellow cornmeal
3 c boiling water
1 1/2 c cooked, ground, or shredded left over beef
2 c beef broth
2 cloves fresh minced, or 1/2 tsp. dried chopped garlic
1 1/2 tsp. chili powder
salt to taste

Boil the water in a medium sized pan. Sift the 1 tsp. salt and cornmeal gradually into the boiling water and cook, constantly stirring for 10 minutes. Set aside.

In a bowl, mix cooked meat, and broth, add garlic, salt if needed, and chili powder.

Line the sides and bottom of a casserole pan with the cornmeal mush mixture, and reserve leftover mush for topping.

Next, fill with the meat mixture. Now spread the reserved cornmeal mush over the top or drop on top by spoonfuls.

Bake in a preheated oven 425 F for 25 minutes, or until the top and sides are browned. Serve.

Chef's Notes: This recipe is a great way to use up left-over beef.

Useful Recipe and Cooking Links:

Tamale Pie recipe

Quick and Easy Mexican Recipes

Cornmeal Recipes

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Monday, March 25, 2013


K.A.F.'s Italian Tomato Bisque

This bisque is made from Dried Storage Foods

Ingredients

1⁄2 c dried chopped onions
1 c dried carrot dices
1⁄2 c dried celery
2 qts water
1 c dried tomato powder
1⁄2 c dried tomato dices
1⁄2 T italian seasoning spice blend
1⁄2 T granulated garlic
1⁄2 T seasoned salt
3⁄4 T kosher salt
1⁄2 T texas pete or any mild hot sauce
1 T balsamic vinegar
1 c heavy cream
1⁄2 c parmesan cheese

Instructions

In a 6-quart stock pot, combine the onions, carrots, celery, water, tomato powder, diced tomatoes, Italian seasoning, garlic, salt, and spice blend and bring to a simmer, stirring to blend well.

Let soup simmer for about 20 minutes covered, until all items become tender.

Add the hot sauce, vinegar, cream, and parmesan and stir well to blend.

Chef's Notes:

For a thicker soup, reduce the liquid by simmering longer before the final cream is added. Use a hand-held blender and puree soup to a smooth consistency, taste, and adjust seasoning as needed.

Useful Recipe and Cooking Links:

Tomato Bisque From Scratch

Shrimp Bisque From Scratch

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Monday, March 18, 2013


Tina M.'s Mashed Potato Soup
 
28 cups potato flakes
10 cups dry milk
1 1/4 cups chicken bouillon (smash the cubes)
5 teaspoons celery seed (heaping)
2 teaspoons pepper
5 teaspoons parsley (heaping)
5 teaspoons chives (heaping)
 
Combine all ingredients in a large bowl, blend well.  Store in an airtight container.
 
Serving instructions:
Place 1/2 cup soup mix in a soup bowl or mug.  Add 1 cup boiling water and stir until smooth.  Let soup stand 1-2 minutes to thicken.

Useful Recipe and Cooking Links:

A Creamy Potato Soup recipe

Easy Potato Soup Mashed Potato Flakes Recipe

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Monday, March 11, 2013


KAF's Five Fruit Bread

1 16 oz. can fruit cocktail
3 c all purpose flour
1/2 tsp nutmeg
1/3 c melted butter
1/4 c toasted slivered almonds
1/2 c sugar
1 1/2 tsp salt
2 eggs, beaten
1 Tblsp grated lemon peel

Drain the syrup from fruit into a measuring cup and add enough water to it to make 1 cup.
Sift together the flour, sugar, baking powder, salt and nutmeg.
Stir syrup into flour mixture along with the eggs, butter, and lemon peel.
Stir in fruit and almonds.
Pour into greased 9 x 5" loaf pan.

Bake at 350 F for 1hr and 15 minutes.

Useful Recipe and Cooking Links:

Fruit Bread Recipes at AllRecipes.com

Bread Machine Fruit Loaf Recipes

 

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Monday, March 4, 2013


Linda H.'s Quick-n-Easy Red Beans and Rice
 
2 tbs. olive oil
3/4 c. chopped green pepper (about 1 medium green pepper)
3/4 c. chopped onions (about 1 small onion)
2-3 cloves garlic, minced
1/2 lb. cooked smoked sausage (such as Hillshire Farms), cut into 1/2" half-rounds
1 can (14.5 oz.) diced tomatoes, undrained
1 can (14.5 oz.) red beans, rinsed and drained
1/4 tsp. dried oregano
2 bay leaves
1/2 tsp. hot red pepper flakes (or to taste)
salt and pepper, to taste
hot cooked rice
 
In large saucepan heat olive oil and saute green peppers, onions and garlic till softened, 3-4  minutes. Add sausage and stir and cook another 2-3 minutes. Add tomatoes, beans and seasonings. Bring to boil, then reduce heat to low and simmer uncovered 20 minutes, stirring occasionally. Remove bay leaves and serve over rice. Makes 4-5 servings.

Chef's Notes:

"This quick and easy weeknight supper is much more delicious than it's humble ingredients would suggest. We enjoy it often over brown rice to increase the nutrition quotient, along with using a quart of our home-grown and home-canned tomatoes. And it would adapt easily to my emergency pantry supplies - I would simply substitute a can or two of Vienna sausages for the smoked sausage. Enjoy."

Useful Recipe and Cooking Links:

Bean and Rice Recipes at CD Kitchen.

Black Beans and Rice

Currently Available as Free Kindle e-Books:

21 Tasty Slow Cooker Chicken Recipes

Gleefully Gluten-Free (Healthy Desserts & Snacks)

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Monday, February 25, 2013


Mandy's Dried Fruit Cookies
 
3/4 C mashed / pureed bananas
1/3 C vegetable oil (the higher the smoke-point the better)
1/8 tsp salt
1/2 C oat bran
1.5 C oatmeal
1.5 C dried fruit in small slices or dice (may be a mix)
1/2 C raw nuts or seeds (may be a mix)
 
Preheat oven to 350 degrees F. Mix bananas, oil & salt together first. Work in bran, then oatmeal. Finally fold in fruit & nuts/seeds. Use a TBS measure or scoop to place dollops of dough on ungreased cookie sheet. Flatten slightly. Bake 20-25 min. or until slightly browned at the edges. Store in an air-tight container in a cool place or refrigerator.

Chef's Notes:

I've used this one for years. It works with a wide variety of dried fruits, nuts and oils (coconut oil adds crunch) and is a fine way to use frozen overripe bananas. At 100 to 105 calories per cookie, three of them with a hot drink or milk make for a good breakfast on the go!

Currently Available as Free Kindle e-Books:

Frugal Kitchen Tips

The Home Baking Glossary of Terms

25 Easy Cook Recipes For Meatloaf : Quick & Simple Recipes with Ground Meat (and a veggie one too!)

How to Stretch a Chicken: 42 recipes to make the most of a whole chicken, leftover turkey, or even pesky squirrels (Cooking Adventures of a Thrifty Mama)

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Monday, February 18, 2013


Karen D.'s Tortilla Soup

Creamy Tortilla Soup

2 cans chicken
2 cans chicken broth
1 jar garlic salsa (we love Trader Joe's)
8-16 oz. heavy cream
Shredded cheese
Tortilla chips

Put chicken in pan and smash with fork.  Add broth and salsa.  Heat until soup is hot and simmering.  Add your desired cream and heat.  Spoon soup into a bowl; add crushed chips and cheese.

Chef's Notes:

This is a soup recipe the whole family loves.  It is quick and one that I can store many of the ingredients for.  Even the heavy cream I can substitute with canned milk, if needed.

Currently Available as Free Kindle e-Books:

Quinoa Recipes For Weight Loss: Health and Weight Loss Recipes

35 Slow Cooker Pork Recipes: Pulled Tenderloin Meals to Quick and Easy Pork Chop Recipes for Your Crock Pot

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Monday, February 11, 2013


Cynthia C.'s Carrot Cake

Here is a very good and easy from-the-pantry recipe for Carrot Cake made with canned carrots.

2 Cups flour
1 Cup sugar
1 1/4 tsp baking soda
1/2 tsp salt
1 tsp cinnamon
1 tsp nutmeg
1 tsp ground allspice
2 tsp ground ginger
1 egg (or 1 heaping tsp soy flour with 1 tsp of water)
1 cup raisins
1 can sliced carrots- NOT drained
1 snack cup of pineapple bits -optional (drain but retain juice in case batter is dry)
1/4 cup chopped walnuts nuts- optional
1/2 Cup oil

Put the carrots in a large bowl and mash a bit with a fork or pastry cutter. (to look like shredded carrots)
Add dry ingredients and raisins (and pineapple & nuts if using) and mix well. (The carrot liquid should be enough but if batter is too dry add a bit of the pineapple juice or water)

Grease a 10 inch cast iron skillet and put the batter in it, cover and cook on low heat about 30-40 minutes. 
If desired, when cool, drizzle with confectioners sugar icing.  It is delicious!

Chef's Notes:

I have also baked this in a 350 degrees oven in two 6" cast iron skillets and made it up as a layer cake with cream cheese frosting.

I baked it for about 25 minutes and checked to see if it was done. Your mileage may vary, depending on your oven.

Useful Recipe and Cooking Links:

Best Canned Food Recipes

Canned Chicken Recipes

Currently Available as Free Kindle e-Books:

31 Leftover Ham Recipes

The Compleat Cook: Expertly Prescribing the Most Ready Wayes, Whether Italian,Spanish or French, for Dressing of Flesh and Fish, Ordering Of Sauces or Making of Pastry (from 1658!)

I'll Have The Soup And Salad

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Monday, February 4, 2013


OkieRanchWife's Cowhand Soup

This doesn’t freeze well but I doubt there will be any leftovers to freeze. In an emergency situation this great because the liquid comes from the cans.

2 pounds of ground beef or bison
1 medium red or sweet onion, chopped, (can use dried)
3 cloves of minced garlic, (can use dried or powdered)
4 stalks of green onion, chopped, (can use dried)               
3 cans of Mexican style tomatoes (Rotel)
2 14 ounce cans of ranch style beans
2 14 ounce cans of red kidney beans
1 14 ounce cans of whole kernel corn
2 4 ounce cans of chopped green chiles
Sliced jalapeño peppers, to taste.
1 envelope of taco mix
1 envelope of Ranch dressing
Worcestershire sauce (to taste)
A-1 sauce (to taste)
Salt & pepper (to taste)
Extra Cumin if you want
Extra Cayenne Powder if you want

Cooking sequence:
Brown the ground meat in a stockpot. Cook until browned and crumbly.
Add the onion, garlic and taco mix. Stir until well mixed.
Add ranch beans, kidney beans, tomatoes, chiles, corn, jalapeños.
Add the ranch dressing mix, Worcestershire sauce and A-1, salt, pepper and cumin.
Mix well and simmer for 1 hour.

Chef's Notes:

Do not drain any of the canned ingredients. They all go in the pot.

Ladle into soup bowls. You can garnish with shredded Cheddar Cheese if you'd like.

- OkieRanchWife

Useful Recipe and Cooking Links:

Soup Recipes

50 Soup Recipes

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Gluten-Free Made Easy As 1,2,3: Essentials For Living A Gluten-Free Life

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Monday, January 28, 2013


Larry The Painter's Chicken and Dumplings


Here is a quick, easy, and really tasty stew.
 
2 -tbsp olive oil ( vegetable oil works too )
6- boneless, skinless chicken thighs.
1- can of corn, drained, or 1 cup of frozen corn
1- large carrot, chopped, or 1 cup of frozen carrots
1- onion, chopped
3- cloves of garlic chopped
1/2 teaspoon of black pepper
 1/2 teaspoon  of kosher salt
1- teaspoon of dried dill. rub dill ( between your hands to release more flavor)
1- cup of water.
 
Dumplings.
1/2 cup of flour
1/4 teaspoon of salt.
1- teaspoon of baking powder
1- egg
1/4 cup of milk
Mix it all together to make a spoonable dough
 
 
In a pot, brown chicken in the oil,  for a few minutes on medium high, just to get it brown - Maybe 2 or 3 minutes on both sides.
dump all your veggies and spices in and let it simmer for 20 minutes or so covered. 
 
Next, spoon your  dumpling batter into the stew a tablespoonful at a time, cover,  and cook for  additional 10 minutes.
 
Enjoy!

Useful Recipe and Cooking Links:

Camping Survival now has a recipe page devoted to storage food recipes.

A new blog: Survival Recipes for a Declining Empire

Currently Available as Free Kindle e-Books:

The Green Gourmet Little Book of Charcuterie : An Introduction to the Art of the Charcutier - Smoking and Curing Meats, Forcemeats, Terrines, Sausages & Blood Puddings

Recipes With Honey - For All Seasons

The Cornbread Bible: A Recipe Storybook

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Monday, January 21, 2013


Chris P.'s Ranch Stew

This is a family recipe I wanted to share. This stuff is great, especially in the colder months. Enjoy!
 
1 lb. ground beef, browned and drained
1 med./large green bell pepper, diced
1 sm./med. white onion, diced
1 can corn, drained
1 can (plain) diced tomatoes
1 can (plain) Ranch Style beans
1 can Rotel
1 can water (for additional soupiness)
Chili powder, salt, and pepper to taste
 
Combine ingredients in large pot, simmer with pot covered, stirring and tasting occasionally, until peppers and onions cook down and flavors have mixed well.

Chef's Notes:

Serve with saltine crackers and sliced sharp cheddar cheese, or with cornbread.

Currently Available as Free Kindle e-Books:

Delicious Beef Dinners

The Broke-A** Cookbook

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Monday, January 14, 2013


Mama June's Amish Brown Sugar Pie

I have been making this pie for holidays since I was 14 years old. It's inexpensive. easy and tasty. It's from an old Amish recipe, brown sugar pie, and sets up rather like a caramel custard.

The bonus here is the pie crust recipe, which is flaky and delicious and eliminates rolling! the Amish cookbook called it a "pat-in-pan" crust. Add a little garlic salt and flax or wheat germ and it's the perfect crust for quiche! (My preferred way to use up our eggs.)

2 cups flour, white or wheat, more as needed
Pinch salt
1 tsp or so of sugar
1/2 cup vegetable oil (I have used olive oil, too)
1/2 cup milk (reconstituted powdered milk works great here)

Put all dry ingredients in an 8 inch pie plate. Whisk oil and milk together in separate bowl. Slowly pour into pie plate, gently stirring into flour mixture with a fork. Use your fingers to form the crust, pressing the mixture up the sides and fluting the top (to make it pretty!) by pinching all the way around the top of the crust.

Now for the filling.

1 can evaporated milk
1 1/3 cups of brown sugar
2 tbsp flour
Dash cinnamon
Dash nutmeg
2 to 3 tsp butter

Chef's Notes:

Add flour and brown sugar right into your pie plate with the unbaked crust. Pour in can of evaporated milk. Sprinkle on cinnamon and nutmeg, add pats of butter here and there. Now bake at 350 for an hour or so until crust begins to brown.

Useful Recipe and Cooking Links:

Traditional Pie Crust

Top 20 Pie Recipes

Currently Available as Free Kindle e-Books:

35 Slow Cooker Chicken Recipes

Slow Cooker Chicken, Pork, Beef & Beans Soup Recipes

First, the Soup: Healthy Soup, Stew, and Chili Recipes (a Scrumptious Low-Calorie Recipes Cookbook)

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Monday, January 7, 2013


Katy's Kentucky Chili

1 lb ground or finely diced meat
Chili Powder to taste (I tend to use a lot - 1 small jar or equivalent)
3 8 oz cans tomato sauce
1 8 oz can diced tomatoes (optional)
24 oz water (3 tomato sauce cans measure)
3 15 oz cans Ranch Style Beans
1 cup macaroni or broken spaghetti pieces

In a dutch oven (or similar sized pot) brown meat until done, drain the excess fat & return to pot. Add chili powder, stir into meat until fully dispersed.  Add tomato sauce, diced tomatoes, water and Ranch Style Beans.  Bring to boil & let it simmer for a few minutes.  You can precook the macaroni or add it directly to the pot & let it cook in the chili (a great way to conserve water if cooking in a disaster situation).  Once the macaroni or spaghetti is done, you are ready to serve.

Serve with crackers, chips, Fritos, etc., and top with cheese (cheddar, Monterrey Jack, etc.  I even have a daughter that puts Parmesan on hers).

Variations

You can  use any kind of canned beans available, such as black, pinto or kidney.  But the Ranch Style beans add a lot of flavor you otherwise do not get.

Add fresh chopped onion, celery and or bell pepper after browning the meat.  Let it cook for a few minutes before adding the remaining ingredients.

Vegetarian - Cook without the meat and eliminate the pasta.  Serve over rice - combined with the beans in the chili, you have a complete protein (or pretty close).

Cook without the pasta, serve over spaghetti & you have chili pasta.  Top with any cheese you may desire & serve with garlic bread.

Cook without the beans and less tomato sauce and water & serve over hot dogs.

Customize this recipe the way you want - it is very flexible.

Chef's Notes:

Try this on a cold winter night and you will find you do not have any leftovers for the next day.  And if you do - lucky you.  Its even better warmed up.

This meal can be as inexpensive or as expensive as you want to make it.  Best of all, it can be made entirely from stored goods & is ready to eat as soon as all of the ingredients are incorporated - usually 30 minutes or less.

Useful Recipe and Cooking Links:

The Best Chili You Will Ever Taste

Canned Chili

Currently Available as Free Kindle e-Books:

Pizza Pie in the Sky: A Complete Guide to Pizza

Katherine's Southern Cooking

How to Grow Potatoes: Planting and Harvesting Organic Food From Your Patio, Rooftop, Balcony, or Backyard Garden

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Monday, December 31, 2012


S.A.'s Killer Potato Soup

I was given this hand-written, hearty recipe 20 years ago by an Air Force wife. It's super nutritious including several vegetables, potatoes for carbs, and bacon for protein.

When planning meals, I like to think of how to incorporate small amounts of protein (a la Dan Fong in Patriots) for nutrition and flavoring from stored foods such as canned meats and either commercial dehydrated foods or my own stores. This soup features root vegetables and is a great starter or can be the meal along with some good bread. It's easy to make as nothing needs to be pre-cooked or sauteed.

4 large potatoes
2 stalks celery 
2 T beef bouillon granules
2 strips canned bacon (or use fresh)
4 carrots 
1 large onion
1/2 t. pepper

Peel vegetables, dice everything.  Combine ingredients, add water, about 2 inches to cover all. If using dried veggies, adjust water for rehydration. Cook everything until soft.  Allow to cool.  Puree in blender.  Heat to serve.

Chef's Notes:

Sprinkle a little paprika or cheese or chopped herbs on top, if desired. A real crowd pleaser. Who doesn't like bacon and potatoes and tons of flavor?

Useful Recipe and Cooking Links:

Reader Louise B. recommended The Food Substitutions Bible: More Than 6,500 Substitutions for Ingredients, Equipment and Techniques by David Joachim

liked this: Homemade Meals In A Jar

Currently Available as Free Kindle e-Books:

Cavelady Cooking: 50 Fun Recipes for Paleo, Low-Carb and Gluten-Free Diets

The Man Cave Cookbook: More Than 150 Fast and Easy Recipes for Dining In The Man Cave

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Monday, December 24, 2012


Mike W.'s Stir Crazy Cake

I have seldom found a cake recipe this easy not to mention tasty as well. This is called Stir Crazy Cake and I found it in a small book sponsored by a cigarette company that purported it to be "Chuck Wagon" cooking. I will pass it along as it stands for all to enjoy.


For the cake itself--

2 1/2 cups all purpose flour
1 1/2 cups sugar
1/2 cup cocoa
2 teaspoons baking soda
1/2 teaspoon salt
2/3 cup cooking oil
2 tablespoons vinegar
1 tablespoon vanilla extract
2 cups cold coffee (or cold water, but you should use coffee)

For the topping--

1/4 cup sugar (Raw sugar, or turbinado, would be best)
1/2 teaspoon cinnamon

Preheat oven to 350.

Put flour, 1 1/2 cups sugar, cocoa, baking soda and salt into a mixing bowl; mix well. (I used a wire whisk, and was careful to break up any cocoa clumps.) Then, transfer it to an un-greased 13x9x2 inch metal baking pan. Form three wells in dry mixture. Pour oil into one well, vinegar in one and vanilla in one. Pour cold coffee over all ingredients and stir with a large fork or whisk until well mixed. (I started with the fork but switched to the whisk, and found it much better than the fork to get all of the dry ingredients combined.) DO NOT BEAT.

Combine remaining sugar and cinnamon; sprinkle over batter. Bake in 350 degree F oven for 35-40 minutes.

There. That's better. It's quick and easy to prep, bakes quickly and turns out very well. Enjoy!

Useful Recipe and Cooking Links:

Favorite Slow Cooker Recipes

Top 20 Recipes Sites

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Top 30 Easy & Delicious Burger and Sandwich Recipes

Diabetic Breakfast Recipes: How to Cook Easy and Delicious Breakfast Recipes for Diabetes Diet (How to Cook Easy and Delicious Recipes for Diabetes Diet)

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Monday, December 17, 2012


Cobalt's Cabbage Stew

Ingredients:
1 ½ lbs. lean ground meat
½ bell pepper, chopped
1 large onion, chopped
2 ribs celery, chopped
½ average size head of cabbage, rough sliced (thinner than ¼ head)
1 can Ranch-style beans
1 can Ro-Tel tomatoes (or comparable diced tomatoes with chilies)
1 can crushed or stewed tomatoes
1 tbl spoon chili powder
Salt and pepper to taste

Brown ground meat with bell pepper, onion, and celery. Drain.
Add remaining ingredients and bring to a boil.
Drop temperature and simmer covered for 1 ½ hours.

Chef's Notes:

Serve with cornbread or french bread.

I usually double all ingredients and freeze the leftovers. I'll also use a beef roast instead of hamburger. Cook the roast in beef broth and cube it to go into the stew.

Lastly, I've found more cabbage is better. For a single batch, I use as large a head as I can find.

Useful Recipe and Cooking Links:

Cabbage Soup Diet

Bredie (South African Lamb Stew) Recipe

Currently Available as a Free Kindle e-Book:

The Home Baking Guide to Substituting and Measuring

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Monday, December 10, 2012


N.G in Minnesota's Rye and Cranberry Stuffing

This recipe started off as an “oops” and turned into a great side dish. I was making a Rye Batter Bread, but hadn’t greased the pan well enough. When I went to remove the bread, it came out of the pan in chunks. The taste was great, so I didn’t want to waste it, but it wasn’t going to work for sandwiches.
We’ll start with the Batter Bread:

1 ¼ cups warm water (100-110F)
2 ½ t dry active or instant yeast
2 T honey
2 T oil or softened butter
1 c Rye flour
2 c Wheat flour
1 ½ t Salt
1 T Caraway seeds

Combine water, honey, and yeast. Let rest for 5 minutes. Stir in oil or butter, the rye flour, and 1 cup of wheat flour. Stir in remaining wheat flour, salt, and caraway seeds. Cover and let rest in a warm place for about 30 minutes. Stir down the batter. (It will not have raised much in this step) Spoon into a well-greased 9x5 bread pan. Cover, and let rise in a warm place for about 1 hour or until doubled in size. Bake at 350 for about 35 minutes. Remove from pan and let cool on a wire rack.

Now for the Stuffing:

4 T butter
1 small onion, minced
4 ribs of celery diced small
1 loaf Rye bread, cut into small cubes and dried
1 c dried cranberries
2 to 2 ½ cups chicken broth or apple juice
2 t sage

Melt butter in Dutch oven or deep sided frying pan. (I prefer cast iron, because it can go from the stove top to the oven, which means fewer dishes to wash.) Cook onions and celery in butter until soft and fragrant, about 5 minutes. Remove from heat, and add cranberries, sage, and Rye Bread. Stir in chicken broth or apple juice slowly, until mixture is moistened. The amount needed will depend on how dry your bread is. You don’t want mush, but you don’t want to end up with cardboard either. Cover and bake at 350 for 30-45 minutes. Check once after about 25 minutes. If stuffing is too soft, remove cover for the rest of the baking time. If too dry, stir in a little more liquid. If just right, don’t touch it!

Chef's Notes:

The pie won't set up completely but does become firmer as it cools. Mmmmm. Super tasty!

Useful Recipe and Cooking Links:

Stuffing Recipes

More Stuffing Recipes

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Monday, December 3, 2012


Pumpkin Soup, by Mama in Texas

Pumpkin Soup
Serves 6
(Adapted from a recipe in the classic "More With Less" cookbook)

Melt in a large heavy kettle:
                2 T. Butter
Add:
                ¼ cup chopped green pepper
                1 small onion, finely chopped


Saute until veggies are soft, but not brown.

Blend in:
                2 T. flour
                1 t. salt
Add:
                2 cups chicken broth
                2 cups pumpkin puree (1 15-oz. can)
                2 cups milk
                1/8 t. thyme
                ¼ t. nutmeg
                1 t. chopped parsley
 
Cook, stirring constantly, until slightly thickened.

Chef's Notes:

This is a fall and winter soup favorite in our house.  We often serve it over rice.  It is not at all a "sweet" soup.   It has a great cheesy flavor.

Useful Recipe and Cooking Links:

Squash Soup Recipes

Soup Recipe Collection

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Where Is Your Picnic Basket?

The Paleo Aficionado Lunch Recipe Cookbook

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Monday, November 26, 2012


N.G. in Minnesota's One Pan Wild Rice Hotdish

This is a very simple recipe that allows for a lot of flexibility. There are five basic components, and the combinations are endless. This is a great thing when you cant just run down to the corner market to shop. Wild rice is plentiful in my area. I can buy a 12 oz bag for $2.99. If wild rice is expensive, or not common in your neck of the woods, substitute white or brown rice, and adjust accordingly. Instead of 2 cups wild rice and 6 cups water, use 3 cups white or brown rice and 6 cups water.

2 Tbls Fat (I prefer butter or bacon grease, but oil could be used)
1lb Meat (chicken, grouse, pheasant, beef, pork, venison, turkey, rabbit, etc) cut into ½ inch pieces
1 Onion finely diced
2 c Wild Rice
6 c Water or Broth (chicken or beef depending on meat choice)
3 c Orange Veggie (squash, sweet potato, carrots, etc or combination of any) cut into ¾ inch cubes
1 c Dried Fruit (raisins, cranberries, apricots, apples, strawberries, etc)
3 c Green Veggie (green beans, broccoli, celery, etc or combination of any) cut into ¾ inch pieces
Salt and Pepper

In a 3 qt or larger Dutch oven, deep sided frying pan, or stock pot, over medium high heat, melt fat. Brown meat and onion for about 5 minutes, stirring often. Add broth and rice. Cover and simmer about 15 minutes. Add orange veggies and fruit, stir, and simmer for 30 minutes. Add green veggies, salt and pepper to taste, stir, and simmer an additional 10 minutes, or until water is absorbed and veggies are tender.

Chef's Notes:

This recipe will easily serve six adults. If you are using leftover cooked meat (a great way to get rid of a holiday turkey) add the meat when you add the green veggies. If you are using canned veggies, use the water from them as part of your broth and then add the veggies during the last 10-15 minutes so they don’t become mush. Dried veggies can also be used so long as you adjust the amount of liquid needed to account for them rehydrating.
If you raise or hunt your own meat, and grow your own veggies, this recipe will cost less than $.60/person. That cost can be brought down even more if you use white or brown rice. Not bad for a colorful, nutritious, hearty meal.

Useful Recipe and Cooking Links:

Wild Rice Recipes

One Pan Meals

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Monday, November 19, 2012


Steve in Rhode Island's Dish With No Name

Here's a recipe I'd like to share that's both inexpensive and nutritious. It's been around for years and I'm sure it goes by lots of different names. It was passed down to my Mom from my Grandmother and she fed four of us kids back in the day when prepping and just getting by was a way of life and had no name. I raised my two daughters on it and now that they are grown and it's just the youngest and myself I still make it.
 
The great thing about this is that it makes a LOT of food and the ingredients are simple and can be bought in any market. It's cheap and you can stock up on the ingredients as they last for years. This is a two pan meal. I can make this meal for under $3.00.
 
Ingredients:
One 28oz can of Whole Peeled Tomatoes.
Two 16oz cans of Pork and Beans. Campbells or store brand. The 16oz is average size.
1lb of Elbow Macaroni.
Optional is a diced onion and some spices. I like garlic powder, oregano, and black pepper.
 
In a good sized sauce pan, cook up some diced onion in a little oil.
Add the Whole Tomatoes and mash them up with potato masher or something similar.
Simmer, add spices, then add Beans.
Cook up the Elbow Macaroni.
Add the cooked and drained Macaroni to the sauce and mix. Let it sit for a bit.

Chef's Notes:

Add some Parmesan Cheese to taste.
 
You'll be amazed how good this meal is and how many people it can feed.

Useful Recipe and Cooking Links:

28 Basic Kitchen Safety Tips

The Do’s and Don’ts of Food Storage, Separation and Segregation and Packaging

Cooking with Basic Food Storage: Rice Recipes

Currently Available as Free e-Books (in PDF):

Healthy Rice Recipes For Dinner

11 Free Recipe Ebooks (in one file)

(Note: SurvivalBlog's once burgeoning recipe queue is running low! Do you have a favorite recipe that would be of interest to SurvivalBlog readers? Please send it via e-mail. At present, holiday recipes would be particularly appreciated. Thanks!


Monday, November 12, 2012


Ray T.'s Baked Rice Pudding

Ingredients:

1/2 cup - cooked rice
2/3 cup - Molasses or cane syrup
1 teaspoon - Salt
1 Tablespoon - Butter
1 teaspoon - Cinnamon
4 cups - Milk

Stir together all of the ingredients except the milk. Once they are thoroughly mixed, then add in milk. Stir well. Pre-heat oven to 350 F. Bake for the first hour stirring occasionally. Then finish baking without stirring until it is firm, which is usually about 2 hours.

Useful Recipe and Cooking Links:

19th Century Recipes

Colonial American Recipes

Currently Available as Free Kindle e-Books:

35 Slow Cooker Chicken Recipes

Green Smoothies. 50+ Recipes. Nutrition, Life and Health

Do you have a favorite recipe that would be of interest to SurvivalBlog readers? Please send it via e-mail. Thanks!


Monday, November 5, 2012


Enola Gay's Survival Bars (aka Filled Oatmeal Cookies)

My Survival Bars are "Filled Oatmeal Cookies". They are wonderful "stored foods" cookies, full of fiber and packed with nutrients. They are our cookie of choice for a quick breakfast. They are great if you are out hunting or hiking. They require no fresh ingredients!

They are also good! Our neighbor girl says they are the best cookies that I have ever made (and I make a lot of cookies!) I got the recipe from my dear friend "Lady Day". Here is the recipe.

1 1/2 C. Shortening (or lard or butter)
1 1/2 C. Brown sugar
1 1/2 tsp. Vanilla
1 1/2 tsp. baking soda mixed with 6 T. hot Water
3 C. Oatmeal (I use thick cut)
3 C. Flour (may use white or whole wheat)
1/4 tsp. Nutmeg
1 1/2 tsp. Salt

Combine shortening, sugar, and vanilla. Mix well. Add soda in water, nutmeg, salt, flour. Stir in oatmeal. Add more water or flour to make a nice, workable dough. Roll out thin. Cut out with round cookie or biscuit cutter (or whatever shape floats your boat). Lay cookies on cookie sheet, place desired filling on them (1 tsp. or so) and top with another cookie. Bake at 350 degrees for 8 to 10 minutes or until lightly browned. There is no need to seal the edges. My preference for filling is raspberry or blackberry jam. However, any kind of jam would be wonderful or you could use a raisin filling (good stored foods item).

Raisin filling:
Grind or chop fine 1 1/2 to 2 C. raisins, dates or prunes. Add 1 C. sugar and 1 C. water. Bring to a boil. Mix 2 tsp. cornstarch with a little water for thickening.

Chef's Notes:

I often make these cookies with a drizzle of frosting on them. This certainly isn't necessary, but sometimes I want them to be a little fancy.

JWR Adds: For the original recipe post (with some photos), see Enola Gay's great Paratus Familia blog site. (One of our favorite blogs.)

Useful Recipe and Cooking Links:

Over at Sustainable Preparedness: Recipe for Canning Beans

Patrice Lewis recently posted a great curried chicken recipe.

Currently Available as Free Kindle e-Books:

The Art of Perfect Bread Baking

Desserts for Winter

How to Cook Steak: The 5 Step Formula for the Perfect Steak

Do you have a favorite recipe that would be of interest to SurvivalBlog readers? Please send it via e-mail. Thanks!


Monday, October 29, 2012


Jan C.'s Buckwheat Shortcake

This came from an early 1900s recipes book:

Take three or four teacupfuls of nice sour milk, one teaspoonful of soda dissolved in milk; if the milk is very sour, you must use soda in proportion with a little salt. Mix up a dough with buckwheat flour thicker than you would mix the same for griddle cakes, say quite stiff. Pour it into a buttered tin and put directly into the stove oven and bake for thirty minutes, or as you would a shortcake from common flour.

It takes the place of the griddle cake, also the shortcake, in every sense of the word — nice with meat, butter, honey, molasses, etc. No shortening is used.

If any is left, wet the top a little and warm it up for the next meal; it is just as good as when fresh.

Chef's Notes:

Note from the book: "The author urges everyone to give it a trial, saying from personal experience that a dyspeptic can eat it, when no other warm bread could be tolerated. He also warns that sometimes, at the first trial, one may fail from the milk being too sour for the amount of soda used, or from making the dough too thin."

Useful Recipe and Cooking Links:

Mrs. R.L.B. liked this site: Dutch Oven Dude

Currently Available as Free Kindle e-Books:

The Way It Was: Old World Italian Recipes For New World Cooks

Top 30 Easy & Delicious Burger and Sandwich Recipes

Do you have a favorite recipe that would be of interest to SurvivalBlog readers? Please send it via e-mail. Thanks!


Monday, October 22, 2012


Judy N.'s Only Whole Wheat Bread

Preppers are always looking for a way to use their Wheat Berries.  Here is a recipe that does not require you to grind your wheat more than once. 


Step 1:  Mix together the following:
1 package Dry Yeast                                                                                                                                                                                                                                                                

1 ½ cups Warm Water                                                                                                                                                                                                                                                                  

1 Cup Warm Milk                                                                                                                                                                                                                                                                     

1 Tablespoon Honey                                                                                                                                                                                                                                                         

1 Tablespoon Brown Sugar                                                                                                                                                                                                                                                 

1 Tablespoon  Molasses                                                                                                                                                                                                                                               

1Tablespoon butter                                                                                                                                                                                                                                                                                 

Allow  the yeast mixture to sit for 5 minutes

Step 2: Mix in a separate bowl:                                                                                                                                                                                                                                         
4 Cups coarsely ground wheat flour   (plus extra for Kneading)

1 teaspoon Salt

Step 3: Blend the yeast mixture with the flour mixture. Mix until you have a smooth dough (if the fixture is liquid add coarse ground wheat flour – if the mixture is too dry add warm water.)                                                                                                                                                                                                                                            

Step 4:  Remove Dough from bowl and place on a floured work space. Knead it thoroughly, using as much whole wheat flour as necessary so the dough is not sticky when finished.

Step 5: When dough has been kneaded to a smooth spongy consistency, place it into an oiled bowl, cover and allow to proof in a warm place for 40 minutes or until doubled in size,

Step 6: Punch down in bowl until air has been forced out.  (Once or twice)  Cover and allow dough to rise for 30 minutes.

Step 7: Divide dough and for into 2 or 3 round hearth bread loaves, place on a cookie sheet dusted with corn meal.  Cover and allow increasing about ½ to 2/3 in size. 

Step 8:  Right before the loaves go into the oven make a wash of egg, milk and water. And brush the top of the loaves.  Also make a slash or two with a very sharp knife.  The brushing of the egg mixture will give the loaves a great crust and the slash will allow the bread to bake more thoroughly. 

Step 9: Bake in a preheated oven of 400 degrees F for 30 to 45 minutes.  (If the bread is getting to dark in color, lower temperature to 375 F.)  To check the loaves are done, tap on the top for hollow sound. 

Chef's Notes:

If you can resist temptation allow loaves to cool on a cooling rack.  If not enjoy with butter and honey while still warm from the oven. And share!

Useful Recipe and Cooking Links:

Patrice Lewis recently posted: Orange roast chicken

There are lots of great recipes posted over at SurvivalistBoards.com

Currently Available as Free Kindle e-Books:

Tiny But Mighty - Lentil Recipes

31 Gourmet Casseroles - The Gourmet Casserole Cookbook For The Foodie

Do you have a favorite recipe that would be of interest to SurvivalBlog readers? Please send it via e-mail. Thanks!


Monday, October 15, 2012


G.R's Beer Bread

Here is a very quick beer bread recipe that is great when you don't have time to make a normal loaf of bread.
 
Ingredients:
3 cups sifted flour (sift through sifting screen to avoid making the bread hard)
3 teaspoons baking powder
1 teaspoon salt
1/4 cup sugar
1 12 oz can or bottle of beer
1/4 cup melted butter
 
Directions:
1. Preheat oven to 375 degrees.
2. Mix dry ingredients and beer in a large bowl. Mix thoroughly to avoid dry spots. Mixture will be stiff.
3. Pour into greased loaf pan.
4. Pour melted butter over mixture.
5. Bake 50 minutes to 1 hour or until crust is golden brown. Enjoy!
 

Chef's Notes:

The crust is crunchy and very satisfying, particularly when served with a hearty stew. Preparation takes about three minutes and just one bowl.

I normally use an unfiltered pale ale, and flavor varies depending on choice of beverage. Non-alcoholic beer can be used, but then you should add a packet of dry yeast to get proper rise.

I am confident that this would work with a small Dutch oven or other alternative cooking method, as well.

Useful Recipe and Cooking Links:

Beer Bread Recipes

Beer Batter Recipes

Currently Available as Free Kindle e-Books:

How to Feed a Family of 4 or More for Less than $200 a Month

Healthy Snack Recipes (Low Fat, Low Carb Snacks & Desserts, Keeps You Full And Help You Lose Weight)

Do you have a favorite recipe that would be of interest to SurvivalBlog readers? Please send it via e-mail. Thanks!


Monday, October 8, 2012


Lisa N.'s Taco Soup

Here's a recipe that uses nothing but canned goods and packaged seasonings. It's very simple--just throw everything together and heat. A great favorite at our house!

2 cans kidney beans
1 can whole kernel corn
2 cans stewed tomatoes
1 can Rotel tomatoes with chilies
1 small can green chilies (Optional: this will make it very spicy. Use less or none at all, to suit to taste.)
1 pkg dry Ranch dressing
1 pkg taco seasoning mix

Mix all ingredients together in a pot. Bring to a boil, reduce heat and simmer at least 30 minutes.

Chef's Notes:

Do not drain the juices from any of the cans--everything goes in the soup.

One option is to add browned ground beef or canned chicken breast.

Useful Recipe and Cooking Links:

101 Bread Recipes

Primitive Cooking and Baking

Currently Available as Free Kindle e-Books:

Soup and Bread Cookbook: Building Community One Pot at a Time

Eleventy-Seven: 117 Chicken Recipes Even Guys Can Do!

Do you have a favorite recipe that would be of interest to SurvivalBlog readers? Please send it via e-mail. Thanks!


Monday, October 1, 2012


Brenda's Santa Fe Stew

1 pound ground beef, venison, or elk, crumbled/browned/drained
1 onion, chopped/sauteed
 
Put above in a large pot and add:
 
1-2 Tablespoons taco seasoning mix
1-2 Tablespoons ranch dressing mix
1 can black beans
1 can pinto beans
1 can kidney beans
1 can corn (hominy is good too)
1 large can diced tomatoes
1 can Rotel tomatoes
 
Add water to suit your preference for consistency.  Simmer.  Serves 6.

Chef's Notes:

Can be topped with shredded cheese, sour cream, tortilla chips.
 
For freezing in individual containers, don't add any extra water until you get ready to reheat.  If frozen in flat containers, it can be kept at your desk and will be nearly thawed in time for lunch.  This recipe is very flexible regarding substitutions (ex: hominy, garbanzo beans).  And it's a good way to cycle out your canned food stockpile.

JWR Adds: It is noteworthy that for most soup and stew recipes that include canned beans, corn or tomatoes, you should NOT drain the juices from the can before use. Just pour the entire contents of the can in to the soup. Not only will this add to the flavor of the soup, but it will also add slightly to its nutritive value. Don't pour those nutrients down your sink drain!

Useful Recipe and Cooking Links:

Enola Gay (editor of the inspiring Paratus Familia blog) shares her recipe for Blueberry (or Huckleberry) Buckle.

Here are some free venison recipes.

Currently Available as Free Kindle e-Books:

Delicious Pork Dinners

Conversion Charts and Oven Temperatures. Baking aid to convert cups, ounces and liquid measurements. (Traditional British Recipes)

Cavelady Cooking: 50 Fun Recipes for Paleo, Low-Carb and Gluten-Free Diets

Do you have a favorite recipe that would be of interest to SurvivalBlog readers? Please send it via e-mail. Thanks!


Monday, September 24, 2012


Mrs. RLB's Spicy Jalapeño Venison Breakfast Sausage

This recipe for venison sausage has some heat to it!  I tried other recipes which seemed too bland and so I doctored this recipe until it was just right.  Since it is deer season, I thought this would be the best time to submit it.  You can make less if you like by cutting the ingredients by the same proportions.  Have a glass of ice water ready to drink the first time you taste it, just in case you find it a little too hot for you.  You can always adjust the spices to your suit your taste.

24 lbs ground venison
3 lbs pork fat
3 packages   (0.75 oz)   fresh sage (2.25 ounces total) or from your garden
6 Tbsp ground red pepper
12 Tbsp ground black pepper
2 tsp mace
2 very large bulbs of garlic (not cloves), cleaned, cloves are crushed
5 whole jalapeño peppers (minus seeds)
12 Tbsp Kosher salt
1 ½ cups cold water (or more as needed for blender)  

Add water, spices, garlic, seasonings and jalapenos to blender, and blend on high until spices are very blended and smooth.  In the absence of a blender, chop ingredients very fine and add to water.  In a large bowl, blend the venison, fat and pour in the spice blend.  If you use your hands, you may want to wear gloves due to the heat of the jalapenos.  Bag and freeze in portions that are useful to you.  
 
To cook, make into patties and fry on stovetop as you usually would with other breakfast sausage.

Chef's Notes:

Again, you can always adjust the spices to your suit your taste.

Useful Recipe and Cooking Links:

Patrice Lewis (of the excellent Rural Revolution blog) shares her recipe and experience in making a deep dish chicken pot pie.

Dutch oven cooking expert Karl Moore has posted some great recipes.

Do you have a favorite recipe that would be of interest to SurvivalBlog readers? Please send it via e-mail. Thanks!


Monday, September 17, 2012


Adele Davis Low-Sugar Granola

This is nutritionist Adelle Davis' recipe, that I copied from a magazine in a doctor's office waiting-room more than 30 years ago, and have since shared with many dozens of people.

In a large pan (a shallow roasting pan is good) combine dry ingredients, mixing well:

5 c. regular rolled oats

1 cup chopped almonds

1 cup raw sesame seeds

1 cup raw sunflower seeds

1 cup shredded coconut

1 cup powdered milk (not instant mix)

1 cup soy flour [or wheat flour]

1 cup wheat germ.

In a 2 cup measuring cup, combine 1 c. honey and 1 c. vegetable oil.  Mix very thoroughly with the dry ingredients.  Using a large mixing spoon in each hand saves time.

Spread evenly in the pan and bake at 300 degrees.  After 30 minutes, remove from oven and stir the mixture.  Return to oven for another half-hour or until a toasty golden brown.

Stir and chop so that clumps don't form upon hardening. Toasted nuts could be added while stirring.

Store in airtight containers.

Chef's Notes:

This granola tastes like oatmeal cookies, but is much more nourishing - and wonderful to take on long trips where mealtimes are uncertain. Small zip-lock baggies and plastic spoons are easy to pack.


Useful Recipe and Cooking Links:

Adelle Davis Tiger's Milk ("Pep Up" )Recipe

Adelle Davis Whole Wheat Bread Recipe


Currently Available as Free Kindle e-Books:

The Quinoa Cookbook: Nutrition Facts, Cooking Tips, and 116 Superfood Recipes for a Healthy Diet

100 Easy Recipes in Jars

Make and Freeze Recipes: Great Foods You Can Cook, Freeze, and Use Quickly and Easily

Do you have a favorite recipe that would be of interest to SurvivalBlog readers? Please send it via e-mail. Thanks.


Monday, September 10, 2012


John E.'s Lefse
                       
Lefse is also known as Norwegian flatbread, or "Norwegian tortillas."

Growing up in a mostly Norwegian community, I learned at an early age the joys of a warm rolled lefse fresh from the griddle that had been slathered with butter and sprinkled with sugar.  In later years I enjoyed them rolled with thin sliced gouda cheese, summer sausage, and a little mayonnaise with mustard.  Lefse in both forms was a welcome snack while sitting in the middle of a snow filled slope after several hours of skiing.

My grandparents always boiled more spuds than they would use for a meal and make lefse with the leftovers.  When the potatoes in the sack were getting too soft and were going bad, they would boil them up and use them in lefse. Instead of leaving the bread moist and flexible, they would be  allowed to dry to a cracker like state and were stored in open stacks in the pantry.  They keep for months. 
Getting them flexible enough to roll at a later date was easy enough.  The dried lefse round would be layered between a damp(not wet) cotton towel and left in the warming oven till it was flexible.
By the way, the boiled water from the spuds was never thrown away, it was used to ‘strengthen’ soups or to make bread.

Lefse

4 cups boiled riced potatoes (run it through a ricer to eliminate lumps)
1/3 cup shortening
1 tsp salt
1 TBS sugar
2 ½ cups flour

Mix all but the flour until it is light and cool, then add flour.  Let the dough age and cool for an hour or so.  Don’t handle too much.  Roll out on a slick surface dusted with flour and cook on a large griddle until it has tan spots and then turn over.  Make small batches at first until you get the feel of  the dough.  It works best if one person handles the dough and another handles the griddle.  A broad thin spatula works best (for me) and there are griddles and tools specific to making lefse available if you want to get real serious about it.

Chef's Notes:

I should mention that there are many different recipes on the Internet including ones for instant potatoes and also no potatoes--instead using barley flour.
To get a taste without the work, quite often you can find lefse some supermarkets.  Albertson's, to name one, usually has Gudrun's brand lefse in the freezer or check for a local Sons of Norway Lodge as they quite often have fund raisers where they sell homemade lefse.
Enjoy!

Useful Recipe and Cooking Links:

Potato Recipes

Celtnet Norway (Norwegian) Recipes and Cookery

Do you have a favorite recipe that would be of interest to SurvivalBlog readers? Please send it via e-mail. Thanks!


Monday, September 3, 2012


Rose’s Bean Hamburger Casserole

Preheat the oven to 350 degrees.  Sauté in a large skillet:

2 Tablespoons vegetable oil
1/2 cup onion, chopped
1 cup celery, chopped
1/4 cup chopped green pepper, chopped (optional, or other chopped veggies or olives)
1/4 to 1/2 lb. hamburger (or ½ pint jar hamburger or other meat)

When the meat is brown, stir in:

1 teaspoon salt
1/8 teaspoon pepper
1/2 teaspoon seasoned salt
2-1/2 cups cooked beans
1-1/4 cups (about 1 can) tomato soup, tomato sauce or diced  tomatoes
1 beef bouillon cube, dissolved in 1 cup hot water
2 cups cooked rice

Chef's Notes:

Heat and simmer a few minutes.  Place in a greased casserole and bake 45 minutes.  Remove from oven and top with 1/2 cup of grated or sliced cheese.  Return to the oven just until cheese melts.

Useful Recipe and Cooking Links:

Tuna Casserole Recipe

More Casserole Recipes

Do you have a favorite recipe that would be of interest to SurvivalBlog readers? Please send it via e-mail. Thanks!

Monday, August 27, 2012


Rose M.'s "Magic Mix" White Sauce Mix

Combine:
4 C nonfat dry milk
1 C flour
¼ C corn starch
1 C butter or shortening (or a combination)
 
Combine all very well with a pastry blender, or better yet, with a food processor or mixer.
 
To use, combine 2/3 C Magic Mix with 1  to  1 ½ C water (depending  how thick you want your sauce and what you’re making), and simmer until thick. You can start with less water and add more water if you want a thinner sauce, or even add more mix to get the consistency you want.
 
Store in your refrigerator in a coffee can. I add a piece of masking tape with the basic white sauce recipe.
 
Variations
 
Cheese Sauce
2/3 C Magic Mix
1 ¼ C water
1-2 C shredded cheddar cheese (parmesan works well for an Alfredo sauce)
Combine Magic Mix and water over Med. Heat stirring until thick. Add cheese and stir until well blended. This is a good base for mac and cheese, or over pasta, or veggies.
 
Cream of Chicken soup, condensed
1 C. Magic Mix
3/4 C. Chicken Broth (either from a can, bouillon, or liquid from canned chicken)
1 t. Dry Parsley
Dash of Onion Salt
Combine and stir over Med. Heat until thick. Use in recipes for condensed chicken soup.
 
Cream of Mushroom Soup, condensed
1 C Magic Mix
1 4.5 oz. can Mushroom pieces and stems, drain, but save liquid (or use dehydrated mushrooms and use leftover water)
1/4 C. Water + water from mushrooms (1 C total)
Dash of Onion Salt
1-2 drops Kitchen Bouquet, optional 
Combine and stir over Med. Heat until thick. Use in recipes for condensed mushroom soup.
 
Cream of Celery Soup
1 C. Magic Mix
¾ C. Water from Cooking Celery
1 C. Chopped Celery, cooked and drained (or use dehydrated celery and use the water left over from hydrating the celery as my water)
Pinch of Celery Seed
1 t. Dry Parsley Flakes (optional)

Chef's Notes:

Combine magic mix and water from cooking celery. Stir constantly over medium-high heat until it thickens. Add in celery, celery salt and parsley. Use in any recipe calling for canned Cream of Celery soup.

Useful Recipe and Cooking Links:

How to separate an egg yolk from the white - Chinese style... (You don't need to speak Chinese to understand this. Thanks to Hardy M. for the link.)

Pioneer Cooking Recipes

Currently Available as Free Kindle e-Books:

Top 30 Easy & Delicious Burger and Sandwich Recipes

Edible History: Easy Ancient Celtic, Gallic and Roman Techniques for Leavening Bread Without Modern Commercial Yeast

Do you have a favorite recipe that would be of interest to SurvivalBlog readers? Please send it via e-mail. Thanks!


Monday, August 20, 2012


Jackie and Brenda's Venison Chili

1 ½ pounds ground venison
2 cans light red kidney beans, drained
1 Six ounce can tomato paste
1 Twenty eight ounce can crushed tomatoes
1 onion, diced
Chili powder and ground red pepper, to taste.
 
Brown venison and onion together in large pot or Dutch oven. Add all other ingredients and cook on low heat for 1 to 1½ hours or 1½ to 2 hours if using dried beans.

Chef's Notes: Dried kidney beans can also be used but be aware that red kidney beans require longer soaking than other beans to reduce the risk of red kidney bean poisoning. Consuming as few as 4 or 5 raw or improperly cooked red kidney beans can cause severe, rapid-onset food poisoning characterized by nausea, vomiting and diarrhea. Red kidney beans have a high concentration of phytohaemagglutinin (or lectin), which is toxic unless destroyed by high temperatures.
Red kidney beans should not be cooked in slow cookers, which do not achieve sufficiently high temperatures to destroy the phytohaemagglutinins and might actually increase their toxicity. Red kidney beans should not be sprouted.

The beans should be left to soak in the refrigerator for at least 8 hours (preferably overnight). Drain and rinse before cooking. Be sure to boil the beans for at least 10 minutes and stir periodically. Cook chili with dried kidney beans for 1-½ to 2 hours.

Useful Recipe and Cooking Links:

Best Chili Recipes from Big Oven

The Chili King

Currently Available as Free Kindle e-Books:

Fifty-Two Sunday Dinners A Book of Recipes

Free Cookbooks For Kindle: Linked List of Over 100 Free Classic Cook Books

Do you have a favorite recipe that would be of interest to SurvivalBlog readers? Please send it via e-mail. Thanks!


Monday, August 13, 2012


Michelle W.'s Baked Oatmeal

The following shared with me by my wonderful neighbor and adopted mom, who received it from the owner of a bed and breakfast in the heart of Amish country, Lancaster Pennsylvania.

I double the recipe, mix it overnight and cover with plastic wrap, and store in the fridge. the next morning, as soon as I awaken, I remove wrap, put pan in a cold oven, turn oven on to 350 and bake about 1 hour or until the top is brown and crunchy.  I like to add fresh fruit (blueberries, peaches, apples are divine) prior to baking but my son prefers it plain. This is my "go-to" dish when I have a houseful of guests for holidays.

Baked Oatmeal
Preheat oven to 350
In a 2 qt baking dish, mix well:
2 eggs
1 C packed brown sugar
1/2 C vegetable oil  (can substitute applesauce but top will not be as crunchy)
1 tsp vanilla

Add and mix well:
3C oatmeal 
1C milk
2 tsp baking powder
pinch of salt
1 tsp cinnamon/spice of your choice

Bake about 30-45 minutes or until top is brown and crunchy

Chef's Notes: Serve warm with milk.

Useful Recipe and Cooking Links:

The Ultimate Oatmeal Cookie Recipe

Strawberry Oatmeal Cobbler

Currently Available as Free Kindle e-Books:

Recipes Tried and True

Pennsylvania Dutch Cooking

Do you have a favorite recipe that would be of interest to SurvivalBlog readers? Please send it via e-mail. Thanks!


Monday, August 6, 2012


Jaime's Black Bean, Corn, and Turkey Soup
 
1 lb ground turkey
1 tbsp vegetable oil
1 medium onion, diced
1 tbsp chili powder
1 tsp cumin
3 cups chicken broth
2 cans black beans, drained and rinsed
1 can sweet corn, drained
1 cup salsa
 
Saute turkey and onion in vegetable oil until brown.  Then add the spices and cook for 2 minutes.  Add remaining ingredients and bring to a boil.  Reduce heat and simmer for 30 minutes.  Enjoy with your favorite corn bread!
 
Our favorite corn bread recipe is as follows:
 
1 box Jiffy Yellow Cake Mix
2 boxes Jiffy Corn Muffin Mix
 
Add mixes, and milk, water, and eggs as indicated on the boxes to the mixer.  Mix for 1 minute.  Pour into a greased 9x13 pan.  Bake at 375 until golden brown on top.  

Chef's Notes:

This is my family's favorite meal and it works great for food storage.  You can also make this in a dutch oven by heating the soup to a boil and then pouring the corn bread on top and letting it bake.  So yummy on a cool weather camp out!
 

Useful Recipe and Cooking Links:

Corn meal recipes at RecipeLand

Palmetto Farms Corn Meal Recipes

Currently Available as Free Kindle e-Books:

The Ultimate Meatloaf Cookbook

Green Smoothie Recipes: 99 Fountain of Youth Superfood Secrets

Und du? Do you have a favorite recipe that would be of interest to SurvivalBlog readers? Please send it via e-mail. Thanks!


Monday, July 30, 2012


Marie's Zucchini Ratatouille

2 TBS olive oil
1 large zucchini squash, sliced in half lengthwise and then into semicircles
1 medium onion, sliced
2 TBS minced garlic (fresh or reconstituted dried flakes)

Heat oil at 400 degrees in an electric skillet and add squash, onion and garlic. Saute for about 15 minutes until zucchini slices start to brown.

Add:

1 TBS chopped herbs: basil, rosemary, oregano, thyme are best.
Add 2 Roma tomatoes, cut in wedges and saute an additional 5 minutes until tomatoes are soft

Chef's Notes:

We served it over leftover tuna/rice casserole (not at all French!) and it was really good.  Could also accompany grilled chicken or fish. Quite popular this time of year in the south of France, but they use eggplant instead of zucchini. 

Useful Recipe and Cooking Links:

Ratatouille at RecipeTips.com

Ratatouille in the Catalan style

Currently Available as Free Kindle e-Books:

Cavelady Cooking: 50 Fun Recipes for Paleo, Low-Carb and Gluten-Free Diets

25 Artisan Style Bread Recipes : Bake Beautiful Sweet and Savory Loaves at Home Without A Bread Machine

Simple Emergency Food Storage


Monday, July 23, 2012


The Late Memsahib's Molasses Taffy

Ingredients:

1 Cup granulated Sugar
1 Bottle (1-1/2 Cups) Dark Molasses
2 tsp vinegar
1-1/2 Tbsp Butter
1/8th tsp Salt
1/2 tsp Baking Soda

Coating: Powdered Sugar

Directions:

In a THICK 3-quart saucepan, mix molasses, sugar, and vinegar. Heat and stir CONSTANTLY until it reaches the hard ball stage.
Remove from heat. Add butter, salt and soda. Stir until foaming stops.
Pour into -a well-buttered pan. Pull the taffy by hand until it is light and stiff.
Using buttered scissors, cut into bite-sized pieces (1/2 diameter cylinders x 1 inch long. Roll in powdered sugar. Keep cool to prevent candy from sticking together.

Chef's Notes: This is actually more of a hard candy than it is a taffy. Pulling taffy is an art and great exercise. Be sure to butter your hands and have a couple of able helpers (also with butter on their hands.) makes a beautiful golden-colored brittle taffy.

Useful Recipe and Cooking Links:

Home Candy Making

Candy's Life

Currently Available as Free Kindle e-Books:

Favorite Farmers Market Recipes

Eating for Weight Loss (How to Lose 100 Pounds)

30 Perfect Popcorn Recipes : How to Make Sweet & Savory Gourmet Popcorn at Home

Cake Recipes from Scratch - Grama G's Top Ten Can't Get Enough Cake Recipes

Do you have a favorite recipe that would be of interest to SurvivalBlog readers? Please send it via e-mail. Thanks!


Monday, July 9, 2012


Notutopia's Tomato-Corn Pie

This is a quiche-like pie. Makes 8 servings.

Ingredients
3/4 cup whole-wheat pastry flour
3/4 cup all-purpose flour
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground pepper
1/3 cup extra-virgin olive oil
5 tablespoons cold water
3 large eggs
1 cup milk
1/2 cup shredded sharp Cheddar cheese, divided
2 medium tomatoes, sliced
1 cup fresh corn kernels, about 1 large ear, or canned or frozen
1 tablespoon chopped fresh thyme, or 1/2 teaspoon dried
1/2 teaspoon salt, divided
1/4 teaspoon freshly ground pepper

Recipe Steps:
Preheat oven to 400°F.

To prepare pre-baked crust:
Combine whole-wheat flour, all-purpose flour, 1/2 teaspoon each salt and pepper in a large bowl. Make a well in the center, add oil and water and gradually stir them in to form a soft dough, refrigerate for 15 minutes.

Roll the dough into a 12-inch circle on a lightly floured surface. Transfer to a 9-inch deep-dish pie pan, and press into the bottom and up the sides. Trim any overhanging crust away. Line the dough with a piece
of foil or parchment paper large enough to lift out easily; fill evenly with pie weights or weight it with dry beans. Bake for 20 minutes.
Remove the foil or paper and weights. Let crust cool on a wire rack for at least 10 minutes.

To prepare filling:
Whisk eggs and milk in a bowl. Sprinkle half the cheese over the crust, then layer half the tomatoes evenly over the cheese. Sprinkle with corn, thyme, 1/4 teaspoon each salt and pepper and the remaining 1/4 cup
cheese. Layer the remaining tomatoes on top and sprinkle with the remaining 1/4 teaspoon salt. Pour the egg mixture over the top.

Chef's Notes:

Bake the pie until a knife inserted in the center comes out clean,
40 to 50 minutes. Let cool for 20 minutes before serving.

Useful Recipe and Cooking Links:

Reader Mandy I. recommended: The Little House Cookbook: Frontier Foods from Laura Ingalls Wilder's Classic Stories by Barbara M. Walker.

DIY gadget makes veggie burger or chicken patties

Currently Available as Free Kindle e-Books:

Brilliant Beef Recipes

A Man and His Slow Cooker


Monday, July 2, 2012


Two Stinging Nettle Recipes from Notutopia

Stinging Nettle Pesto

Ingredients

¼ lb. young stinging nettle leaves
¼ cup fresh mint leaves
1 garlic clove, minced
½ cup pine nuts, toasted
2 Tbsp. lemon juice
extra virgin olive oil
¼ cup firmly packed grated Parmigiano-Reggiano cheese

Kosher salt and freshly ground black pepper

Prep:

- Fill a large pot halfway full with water. Add ¼ cup salt and bring to a boil.
- For washing the nettles, fill a large bowl with cold water. Using latex gloves or tongs (if you're allergic to rubber), submerge the nettles in the water and let them sit for 5 minutes. Remove the nettles
and discard the water. Wearing gloves, pull the leaves from the stems and discard the thicker stems.
- Put the cleaned washed nettles in the boiling water pot and boil for 1 minute. Drain in a colander and spread the nettles out on a baking
sheet. Let cool completely. Squeeze out as much of the water as possible and coarsely chop.
- Place the nettles in the bowl of a food processor, add the mint, garlic, pine nuts, and 2 tablespoons lemon juice. Process until the mixture has formed a pesto paste, then pour in the olive oil last.
Transfer the pesto paste into a bowl and fold in the cheese well into the mixture. Taste and adjust the seasoning with salt and pepper.

Chef's Notes:

Wear gloves when foraging, picking and handling stinging nettles! They have earned that name for a reason! Pick and use only young, delicate nettle leaves for this dish (wearing thick gloves and long sleeves, of course). If the nettles are clean enough, skip the cold-water stage of this recipe and go straight to the
blanching stage. Do not include any thick stems in this mix, you can blanch the stems and the leaves together and leave the stems on; they grind down into a paste just fine. This pesto is wonderful with fresh pasta, or used as a dressing for rolled tortillas.

 

Stinging Nettle Spaetzle

Ingredients:
2 cups All Purpose Flour
2 eggs
1 cup milk
pinch of salt and pepper
1/2 cup fine chopped blanched stinging nettles
1 Tbsp extra virgin olive oil (EVOO)

Prep:
-Pour flour into bowl, make a well in the center.
- Mix eggs and milk in well of flour, and slowly incorporate them into the flour. Mix thoroughly.
-Let dough rest preferably in the fridge for at least 1 hour.
-Season the batter to taste with salt and pepper, and mix in the chopped blanched stinging nettles. Let rest at room temperature for at least another hour for the flavors to mull.
-Bring a large pot of salted water to a boil, place a perforated pan over the pot.
-Pour batter into the perforated pan, then use a bench scraper to push all the dough through the hole perforations into the boiling water below.
-Cook briefly until spaetzle is floating, then remove from water, using a spider, into a large bowl with EVOO in it.
-Toss the cooked spaetzle in a bowl to coat with olive oil, then pour out onto a sheet pan to cool.

Chef's Notes: Wear gloves when foraging, picking and handling stinging nettles! They have earned that name for a reason!


Monday, June 25, 2012


Big Ben’s Chicken Asparagus Rice Casserole

Sometimes spontaneity can yield a pretty good result.  This recipe was thought up on the spot at fish camp one night, and the result was a quickly emptied  pot. 

3 cups Jasmine white rice
6 boneless skinless chicken breast halves
2 lbs fresh asparagus spears
1 can condensed cream of chicken soup
1 can condensed cream of mushroom soup
1 cup heavy cream
2 cups shredded cheddar cheese

 

Combine rice and 6 cups water.  Mix in soups and chicken breasts.  Cover and bake for 1 hour on low heat (275-to-325 degrees F), stirring occasionally.  Trim root ends of asparagus.  Mix into chicken and rice gently along with the cream and half the cheese.  Sprinkle remaining cheese over top and return to low heat for another half an hour. 

Chef's Notes: Feeds six hungry folks.

 

Useful Recipe and Cooking Links:

Recipe.com. (The Granddaddy of all recipe web sites.)

Rabbit, Hare and Squirrel Recipes

Do you have a favorite recipe that you have tested extensively? Then please e-mail it to us for posting. Thanks!


Monday, June 18, 2012


Big Ben's Sausage Lentil Soup

2 lbs mild Italian sausage (mine was homemade, more lean than what you'd get at the store), crumbled

6 cups mirepoix, diced small (that's 1 1/2 cups celery, 1 1/2 cups carrot, and 3 cups yellow onion, diced to approx 1/4 inch cube)

1/3 cup extra virgin olive oil (EVOO) Use 1/4 cup if your sausage will render as it cooks. (Mine doesn't.)

2 tablespoons (4 to 6 cloves) minced garlic

10 cups water or stock

1 ea 15 oz can diced tomatoes (fire roasted preferable)

1 ea 4 oz can tomato paste

2 sprigs fresh (approximately 2 tsp dried) thyme

1 1/2 tsp ground white pepper

1 lb dry lentils, rinsed and sorted

3 cups vegetable stock, or 2 tbl roasted vegetable soup base (if using the soup base add 3 more cups of water, I prefer the soup base to bouillon cubes or granules, but it is only a matter of preference.  The soup will be fine with dried bouillon as long as you don't go overboard and remember to add the 3 cups of water)

In a large pot, heat 1/2 of the EVOO over medium heat.  Add the mirepoix and the garlic and stir often to prevent scorching.  Sort of a fast sweating process.  Meanwhile, heat the remaining EVOO over medium heat in a skillet (if needed).  Brown the sausage in the skillet, breaking it up evenly and allowing it to sear well.  When browned and broken up well, add the sausage to the mirepoix.  Deglaze the skillet with 1/2 cup of water or stock, scraping the bottom to lift off the little bits.  Pour the deglazing liquid into the mire poix. 

Add all the remaining ingredients to the pot with the mirepoix and the sausage and mix well with a wooden spoon.  Bring to a gentle boil, then reduce heat and cover with lid.  Simmer for 1 hour 15 minutes, or until lentils are almost falling apart tender and have absorbed plenty of liquid.

Useful Recipe and Cooking Links:

Roland suggested these web sites:

South African Recipes

South African Game Recipes

Do you have a favorite recipe that you have tested extensively? Then please e-mail it to us for posting. Thanks!


Monday, June 11, 2012


Brad's Budget Artisan Bread
 
In the spirit of sharing, I thought I would offer a recipe for bread that high-end bakeries charge a lot of money.

You will need the following reusable items (and after these purchases sit is very inexpensive):

Baking (aka Pizza) Stone
Pizza Peel (The thing you slide pizza into an oven with, but you could use the back or a sheet pan if you flour or corn meal it well so the dough can slide off easily)
Food grade container or tub with a lid (not air tight, but so it will keep stuff out)
A pan for holding water in the oven (I use the bottom part of my Broiler Pan)

Ingredients:
6 cups of water that feels barely warm to the touch.
3 Tablespoons Kosher or Sea Salt
3 Tablespoons of SAF Instant Yeast
13 cups of unbleached white flour.
A little extra flour for sprinkling.
Corn Meal if you prefer it to flour for coving your peel.

Stir ingredients together in order listed above in the container you purchased. No need to Knead the bread, just stir it all together.  The dough will look wetter than your usual bread loaf would, but this is how it should be.
Let stand on the cupboard for 2 hours. You will be amazed at how much it grows in the container.
Place in the fridge for at least 4 hours ( you can use it after it has stood on the counter for two hours, but this will make it easier to handle)

It can now be kept in the fridge for up to a week.

When ready to use, sprinkle a little flour on your hands and on the top of the dough then just tear off a hunk the size you want to use, and shape it into a ball. You don’t want to handle the dough too much and it really doesn’t need it.  Place the dough on the floured / Cornmeal covered Pizza Peel and then gently rub flour on the top of the round of dough (this is called a gluten cloak) and score the top of the dough with a sharp knife. This will help enable it to rise.  You can be as creative as you want to with the scoring.  I prefer just cutting lines shaped like “((|))”, but you could do a square or any other design you wish. Let it stand for 20 minutes on the peel, and then set your oven to 450F with the baking stone and pan in the oven. When the oven hits 450 the dough will be ready. If the bread hasn't risen much don’t worry, it will in the oven (this is called Oven Spring). With the hottest tap water you can get out of your sink, fill a glass to about one and a half cups. Take the glass and your pizza peel to the oven. Open the oven and with a jerking motion, slip your dough onto the baking stone. Next quickly pour the water into the pan (which should be below the baking stone) to 'flash' your oven. Then close the door and let the bread bake for about 30 minutes. Remember the bread is really going to rise so make sure you have no racks above the stone.

Chef's Notes:

When the bread comes out of the oven it will have a crackling crust you can thump, but it will soften quickly. Let it rest on a rack for a while if you are not eating it right away (I dare you to wait....yeah you won’t) then the crust will become chewy and crunchy again, but the inside will be moist and delicious.

If you use a grapefruit sized round of dough, you should get about 8 loaves out of this recipe and it will take less than 15 minutes of hands on time each day. There is a bakery near my house named 'Kneaders' and they charge $6 for one of these loaves. When I make it, I make at least two loaves and then give one away to someone in the neighborhood or at work. I also barter with it for eggs, so enjoy the fruits of your labors. We find that we pay about $1 for each loaf we make, and I know exactly what is in it.

When serving this bread, I recommend real butter and raw honey for an exceptional treat.  These loaves also make really great bread bowls for chili, stews, and especially chowders.

Useful Recipe and Cooking Links:

Ancient Roman Recipes

Wild Game Recipes

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Monday, June 4, 2012


Wiley's Chuckwagon Pecan Pie Recipe

Here's a ranch favorite I love to take to potlucks and calf-ropings. No one has a clue that it's main ingredient is Pinto Beans!

            1 C mashed pinto beans (cooked, unseasoned and well done)
            2 C sugar
            4 eggs
            1/4 lb butter
            2 tbs molasses or dark corn syrup
            2 tsp vanilla
            1/2 tsp salt
 
Cream sugar and butter. Add well beaten eggs, molasses, and salt. Beat in well-mashed beans (that have been cooked, unseasoned and well done.) Pour into an unbaked pie shell. Pecans may be sprinkled on top before baking. Bake at 350 F until firm. It's easy and delicious!  Happy Trails!

 

Useful Recipe and Cooking Links:

Howard G. mentioned that there is a great list of Old Cooking Definitions and Temperature Equivalents available at the Preparedness Advice Blog web site.

Do you have a favorite recipe that you have tested extensively? Then please e-mail it to us for posting. Thanks!


Monday, May 28, 2012


I like to shop Costco, they offer a spiral sliced ham for about $20 which kept in the fridge has a very long storage period, however I have found that cooking the ham, and then dividing up serving portions in zip locks works great, the big treat for myself is to leave a portion of meat on the bone and freezing until ready to cook.
 
My recipe, requires a large crock pot, I unfreeze the ham bone with the residual meat, overnight I soak a large bag of navy beans per directions, I like to prepare the soup early a.m. by starting out putting  the ham bone with meat first into the crock-pot(again the biggest one made)  next I add the following in this order navy beans(white beans), a quart of chicken broth, 1/8 cup of salt (don't worry its not going to be too salty) 2 tablespoons pepper, 1 onion(diced small as you can get it,) 1/4 cup hot sauce, 1/4 stick of butter.  At this point you should room for additional liquids, I suggest either water or more chicken broth, fill the crock pot up to within 1/8 inch from the top.  Set the crock pot on high, make sure the crock pot has a location or a large pan sitting underneath in case you get a little run over( but if you maintain the 1/8 inch level you should be ok) and let it cook for at least 12 hours. Also it will thicken up on its own.

Chef's Notes:  This is a great meal to leave perking while you are away from the house, because when you return home, the smell of that meal cooking makes even the pickiest eaters hungry. You will see the meat has separated from the bone, and if you have a dog(s) in the house, they will be very happy to get a tasty bone.  I serve with cornbread, or fresh bread and nothing else, this is a complete meal,  sticks to your ribs and the smiles around the table are evidence enough you have a hit.  Very few meals give off the aroma that puts a smile on your face like Navy bean and ham soup,  I have tried different things for value, for around 25 bucks complete cost of all the ingredients you get several meals from the sliced ham, another round of meals or more from the soup, and even the dog has a treat.  You can stretch this by adding more bean, and as most people know, it gets better each time the left-overs are reheated.  That's a winner for everybody on a budget.  

Useful Recipe and Cooking Links:

Taste of Dutch oven cooking offered at Chuck Wagon Gathering and Children's Cowboy Festival. A tip of the Stetson to Jeremiah R. for the link.)

Just Dutch Oven Recipes

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Monday, May 21, 2012


Martha in Indiana's Whole Wheat Bread
 
3 cups warm water
1 1/2 tablespoons dry yeast
1 tablespoon honey
Dissolve the honey and yeast in the water in a large crockery bowl.
Pray for 5 minutes while the yeast "activates", becoming foamy.
Stir in 3 c. W.W. Flour, stir for 5 minutes to develop gluten.
Add 1/3 c. Honey, 4 teaspoons salt, 1/2 c. Applesauce and stir for another 5 minutes.
Add flour (6-7 cups) till a stiff dough is formed.
Turn out on floured board and knead until elastic and smooth.  A good test to see if it is kneaded enough is to pick up the dough and then drop it, it shouldn't stick to your hand.
 
Place dough in a greased crockery bowl and place in a slightly warmed oven into which you have put a pan/bowl of warm water.  Dough rises much better in a warm (not hot!), moist, environment. Let rise for 40 minutes or till it doubles in volume.
 
Punch down and divide/shape into 4 loaves.  Place in pans and let rise for 40 - 60 minutes in a warm/moist oven.  Remove from oven and preheat to 350 degrees, bake for 40 minutes or until it sounds "hollow" when loaf is thumped.  After turning out to cool, I baste the tops of the loaves with butter.
 

Chef's Notes:

I've used this simple recipe for whole wheat bread for almost 30 years.  It always turns out well. I have ground my own flour using hard red winter wheat and used it in the recipe as well as store bought whole wheat flour, both work equally well.

Useful Recipe and Cooking Links:

OldTimeRecipes.us

Fajita.biz

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Monday, May 14, 2012


Angela in Eastern Oregon's Stuffed Green Pepper Soup:
 
1 Lb ground Italian Sausage or 1 can LTS Ground Beef
8 Cups of Boiling Water
1 1/2 Cups White Rice
3 tbls dehydrated Onion Flakes
1 tbls dehydrated diced carrots
1/4 cup dehydrated Celery
1/2 cup dehydrated Green & Red Pepper Flakes
3 tbls Dehydrated tomato powder, add water until it has a paste consistency.
2 tbls Beef Bouillon
1/2 tsp Cayenne Pepper flakes (optional)
1/4 tsp Garlic Powder
 
In skillet brown the Italian Sausage (breaking into bite sized pieces), some will want to drain of the excess grease but I do not as it is tasty and needed in the right situation. In a large stock pot bring your water to a good rolling boil.  Add the rice, onion, celery, carrot, green and red peppers along with the tomato powder that you have rehydrated. Let cook on medium heat for 10 minutes. Add the Italian sausage, beef bullion, cayenne flakes and garlic powder. Continue to cook at a low simmer for 30 minutes.
 
I serve this with a good crusty bread and a bit of goat cheese for spreading.

Chef's Notes:
As a kid my grandma used to make stuffed green peppers and I have to admit they were not my favorite thing. Luckily our taste buds mature as we do and now it is a family favorite. Making the individual peppers is time consuming and some seem to go to waste. But when I make Stuffed Green Pepper Soup all that is left is a pot to scrub! Enjoy!

Useful Recipe and Cooking Links:

Campfire Cooking

Backpacking Meal Recipes

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Monday, May 7, 2012


Jackie's Venison Jerky

2 to 2-1/2  pounds venison roast, fat trimmed, sliced very thin  (an electric slicer works well for this)

Ingredients for marinade:
11/3 tsp. garlic powder
4 tsp. onion powder
1 -1/3 tsp. black pepper
4 tsp. Lawry’s Seasoned salt
4 tsp. Accent
Dash of meat tenderizer
1 cup Kikkoman low-sodium teriyaki marinade and sauce or regular soy sauce depending on how much salt you want to add
1 cup Lea & Perrins Worcestershire sauce

Add dry ingredients to a large bowl. Add the teriyaki sauce and Worcestershire sauce. Stir with whisk until well blended. Add sliced venison to marinade, cover and refrigerate overnight or 8 hours. After 8 hours, remove venison from marinade one slice at the time and place on dehydrator tray. When trays are full (usually 3 or 4 trays), set dehydrator to highest setting or 155 degrees Fahrenheit. Cook for approximately 4-5 hours, checking meat frequently during last hour. (High humidity may prolong dehydrating time.) Jerky can be kept refrigerated in Ziploc bags for several weeks, if it lasts that long!
 

Chef's Notes: This recipe should work equally well with meat from deer, elk or antelope.

 

Useful Recipe and Cooking Links:


Staple Food Recipes

Spring Fruit and Vegetable Recipes

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Monday, April 30, 2012


Ray R.'s Chicken Stew

We have a favorite soup recipe, made as follows:

Chicken Stew
16 c Water - for a soup instead of a thick stew make this 20 to 24 cups - we use water from our Berkey filter since it tastes better.
16 tsp Knorr tomato/chicken bouillon - adds a great flavor.
25 oz boneless skinless chicken - this can be fresh, frozen, or home canned - it is about a quart of my home canned chicken.
1 c Dry pearled barley - we buy these in 25 lbs sacks at Restaurant Depot which we first learned of from SurvivalBlog. We pack then into canning jars and vacuum seal then with a Food Saver using the wide mouth canning jar
attachment.
2 c dry lentils - again purchased in 25 lbs sacks at Restaurant Depot.
2 tbs dried onions - substitute fresh if you have it
1 tbs minced garlic
Large dash Maggi seasoning to taste - adds a great meaty flavor - we use the USA produced stuff made by Nestle, but it is made in many countries, and most Asian supermarkets carry it and Asian made copies. Maggi is sort of a wheat-based soy-flavored sauce product, but with no soy.
2 cans white beans - we have been using beans from the LDS cannery. Since they are no longer doing wet pack canning we will have to find another source or go to dried beans soaked overnight.
2 cans Rotel - the smaller size cans not the large restaurant sized cans.
2 cans diced tomatoes
25 oz fresh carrots - or the equivalent in dried carrots

Bring all of the above to a boil, then turn the heat down to a low simmer.
Simmer at least a couple of hours or as long as all day. We can fit a half recipe in our crock pot.

Wait 1/2 to 1 hour before serving add the Spinach.

7 oz fresh spinach or the equivalent in dried spinach.

Chef's Notes:

Yields about 29 cups of stew (about 120 calories per cup), or a few more servings if you started with more water.

My wife likes this as is. I spice it up in my bowl with a with a few dashes of Liquid Smoke, and some Chipotle Smoked Tabasco sauce.

 

Do you have a favorite recipe that you have tested extensively? Then please e-mail it to us for posting. Thanks!


Monday, April 23, 2012


Jo N.'s Oatmeal Bread

I like this recipe because it makes three nice loaves with little effort.  You do not need to attend to the bread that closely so you can go off and do other chores while it is rising (2 times) and baking.
 
Today was bread making day for me, and this is an easy recipe that can be made with supplies we all should have on hand.
 
Oatmeal Bread (makes 3 loaves)
4 c boiling water
3 c oats (Quaker Oats, not instant)
7.5 to 8.5 c flour (regular is fine and is what I use)
2 packages yeast (4.5 t if you buy yeast in bulk, as I do)
2 T salt
4 T oil (I use olive but any vegetable oil will do)
1/2 c honey, maple syrup, molasses or combination thereof
 
Pour boiling water over oats in a large bowl and let cool.  Stir in 2 cups flour and the yeast. Place in warm, draft-free space, uncovered, and let rise until double in bulk (usually about 2 hours). Punch down and work in rest of ingredients, including enough flour to make a dough that you can knead.  Turn out onto flour-covered surface and knead for about 10 minutes, adding flour as you go so dough is firm but pliable and not sticky.  You cannot over-knead this bread.  Divide dough into 3 parts and shape into loaves.  Place each in a greased loaf pan.  Allow to rise until double, again about 2 hours.  Bake at 350 for about 40 minutes, but can take as long as 60 depending on your pans.
 
Turn out and cool.  I like to make two loaves of regular bread and one loaf of cinnamon raisin.  I do this by kneading in about 1/2 to 1 c raisins before shaping the loaf.  I pat the dough out flat (could roll, but then I need to wash rolling pin) and sprinkle with cinnamon sugar.  I roll up dough like a jelly roll and place seam-side down in greased pan and let rise and bake with other two loaves.
 
If you are skilled, you can bake the bread in a Dutch oven on a camp fire but I live in suburbia and a campfire is not allowed!  Bread is not like an oatmeal cookie with flakes of oatmeal.  It is a light colored, fine crumb bread that makes the most excellent toast.

 

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Monday, April 16, 2012


S.A.'s Hearty Bean Soups

First, if your family doesn’t feel that a hearty bowl of beans is a meal, you need to start down this path as soon as possible. In my childhood, even though coming from a comfortable, educated home, every single Saturday, while the house was being cleaned and weekly grocery shopping done, a big pot of pinto beans was on the stove simmering away. My parents, both raised during the Great Depression, descendants from Civil War families, had also lived through rationing during WWII. The pinto beans were served with cornbread slathered with butter. My father would crumble his cornbread into a tall glass and top it off with buttermilk. He had barely survived starvation as a teenager yet lived to be 88.

This is a survival recipe. It uses ham fat, which is critical, vital, and imperative for metabolism. Read James Michener’s novel Poland to see how hungry and deprived people feel about eating fat. If your diet is balanced, the fat in this recipe is just one more menu item that will not hurt you, but rather help keep your body well-functioning.

Onto the recipe: This works for any kind of bean, but my most favorite is black-eyed peas. You can use canned or dried. If dried, sort out the pebbles, rinse dirt off several times, soak overnight if you wish to hurry the cooking, cook until done. I always use a crock pot. Some people add a small amount of baking soda for gas. I don’t find it necessary.

·         1-3 cans of beans (use the beans, liquid, and rinse/swish with a little water to get everything from the can)
·         1 can Rotel Tomatoes and Chilis
·         Fat trimmed from a cooked ham

Buy a real ham, cook it, trim off the fat and save every fat scrap as you eat the ham. (Of course, leave on a little when you fry ham for breakfast as fat is tasty when caramelized.)
When you are ready for a pot of beans, dice the ham fat into a skillet. I use non-stick spray and a little olive oil to cut down on sticking to the pan. Brown the fat pieces and the ham bone and render the fat. When done, first allow it to cool and then gently pour the grease and fat pieces into the crock pot. Now put a can of Rotel into the skillet to de-glaze. Stir around until you get everything loosened.
Now pour the contents of the skillet (Rotel tomatoes, little brown bits scraped from the bottom of the skillet) and all the beans or peas or lentils or whatever with the liquid into a crock pot. No additional water is needed. Everything is well-cooked, but I let it go on low for a couple of hours to marry all the flavors. As the ham bone is in the crock pot, the last of the remaining meat and fat will loosen. Take out the bone and remove every last scrap bit and return to the pot. Some people think adding a tablespoon of vinegar releases some additional nutrients from the ham bone. I do this, but it doesn’t affect the flavor at all.

When done, serve with a dash of salt to taste, some chopped cilantro for green. Other optional toppings are fresh onion if you like, some sliced jalapeño or serrano pepper growing from your garden (right?) if you need more heat, or a trickle of Pepper Sauce, if desired. Commercial Pepper Sauce is simply small hot peppers bottled in vinegar, or you can make your own. As the vinegar gets used up, just continue to add more vinegar to refresh. A bottle lasts almost forever. You can choose to add nothing and this bowl of beans is still amazing and wonderful.    

Chef's Notes:

If you must have some starch, artisan bread, cornbread, tortillas, flatbread all go along nicely. Remember, while beans are a protein substitute, they are still carbohydrates. So you are covered there.   
Some cases of your favorite beans and Rotel tomatoes are a cheap, nutritious, and delicious way to increase your stores.
I eat this almost everyday for lunch and eagerly look forward to it. Fat has more calories than meat, so you will not get hungry in the afternoon. It’s rib-sticking, as they used to say. 

Useful Recipe and Cooking Links:

19th Century Recipes

Selected Recipes from Colonial Williamsburg

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Monday, April 9, 2012


Lin H. wrote: "Don't buy spaghetti sauce in jars or cans since it is easy, thrifty and adaptable to make your own. You know what's going into it, you can do many different meals with the one basic homemade recipe, and the ingredients are easily kept in your home (and preparedness ) pantry."
 
Lin H.'s Easy Red Spaghetti Sauce
 
1-2 tbs. olive oil (optional, depending on your meat choice)
1/2 lb. meat (ground beef or pork or venison, bulk sausage, diced smoked sausage, cut bacon, Vienna sausage dices, cut pepperoni slices, diced canned ham; the possibilities are wonderfully various)
1/2 c. diced onions (or 2 tbs. dried onion flakes)
2 cloves garlic, minced (or 1/2 tsp. dried garlic, rehydrated; or 1 tsp. garlic powder)
1 can (14-16 oz.) diced tomatoes, undrained
1 can (8 oz.) tomato sauce
1 heaping tbs. Italian seasoning (or 2 tsp. each basil and oregano)
1/2 tsp. ea. salt and pepper, or to taste
1 tbs. butter or margarine (optional)
 
In a large skillet or saucepan crumble and brown meat with onion and garlic till done (if using pre-cooked meats, heat oil then stir-fry meat, onion and garlic till onion is translucent, 5 minutes or so). Drain grease. Add rest of ingredients. Bring to just-boiling at high heat, then reduce heat to low and simmer 10 minutes, stirring occasionally. Adjust seasonings if desired. Makes roughly 4 servings.
 
Now you're ready for (plan on 12-16 oz. pasta for most of the meals below, to serve 4):
- Spaghetti, of course. Serve over cooked spaghetti or other pasta.
- Lasagne. Layer sauce with lasagne noodles and a cheese mixture and bake.
- Have you tried Cabbage Lasagne? Substitute steamed cabbage shreds for the pasta layer in lasagne. It's delicious.
- Baked ziti/penne. Toss sauce with cooked ziti or penne tubes in a casserole, top with cheese, and bake.
- Stuff manicotti or giant shells with a cheese mixture, pour sauce over and bake.
- You can add vegetable nutrition to any of these dishes. Zucchini rounds, chopped spinach, and peppers (sweet red, green bell, or hot varieties to taste) all adapt well.
- Italian soup. When sauce is done add 2 cans (14-16 oz. ea.) beef broth, 2 c. water, a can of drained beans and diced veggies of choice (zucchini or any squash, peppers, celery, carrots, peas, spinach and cabbage are all good). Simmer till veggies are almost tender and add 1/2 c. uncooked pasta the last 10 minutes.
- Add a cup of half-&-half to your sauce, simmer 10 minutes, and stir in cooked pasta for a creamy "Hamburger Helper type" stovetop dish.
- Spread sauce on unbaked pizza crusts (will make 2-to-3 pizzas), top with diced veggies, sprinkle cheese over and bake.

Chef's Notes:

I hope this can be helpful. Sharing good food with family or friends is a blessing, in good times and bad.

Reader Matt R. Adds: "The only thing I can possibly add to Lin H.'s delicious sounding spaghetti sauce contribution is something I learned from my half-Italian cousin:  Canned tomatoes and sauce are acidified for safety and can be pretty 'twangy'...  To cut the acid, add very finely chopped carrots to the sauce - about a half cup to Lin's basic recipe should be about right.  You can chop them so finely nobody will ever know they are there.  Added early and simmered for 15-20 minutes, they add no carrot-y taste but their mild sweetness goes a long way to eliminating the acid and canned taste of the tomatoes.  The beta carotene can't hurt either...  Once you do this you'll never consider making spaghetti sauce without them."
 

Useful Recipe and Cooking Links:

Mrs. G. suggested Cooks.com

Cousin Al mentioned that Faith and Survival has a useful collection of dehydrated food recipes.

Do you have a favorite recipe that you have tested extensively? Then please e-mail it to us for posting. Thanks!


Monday, April 2, 2012


Notutopia's Creamy Mushroom Soup From Storage Foods

1-1/2 cups dried mushrooms
2 cups hot beef bouillon, make it from powdered or cubed bouillon
4 cups milk, made from powdered milk
6 tbsp. flour, all purpose
1/2 cup dried onions
1/4 cup margarine, or powdered butter
1 tsp. kosher salt
Parsley flakes for garnish

Directions:
Sauté mushrooms and onions in margarine in a heavy saucepan for 5 minutes, stirring occasionally. Combine bouillon, milk, salt, and flour. Blend until smooth. Add to sautéed mushrooms and onions. Cook over low heat until the mixture comes to a boil, stirring constantly. Garnish with parsley. Makes about 8 servings.

Chef's Notes:

This can easily be made into a mix by creating it using all dried ingredients.
When ready to cook, just add the 6 cups of water  to the jar of mix in a pot, and continue to whisk the solution while bringing it to a boil.

Useful Recipe and Cooking Links:

Lee M. wrote to mention that he liked this site: HelpWithCooking.com.

H.M. mentioned that CookingCache.com has more than 7,000 recipes available.

Do you have a favorite recipe that you have tested extensively? Then please e-mail it to us for posting. Thanks!


Monday, March 26, 2012


Tennessee Guy's Pancake Recipe


Here is my favorite pancake recipe:
 
1 cup of sour cream
 
1 cup cottage cheese
 
1 tablespoon sugar
 
1 cup of flour
 
Place all ingredients in blender or food processor and blend until smooth.
 
It is also good to put a heaping  1/2 cup of oatmeal in place of 1/2 cup of flour!
 
This recipe will give you mouth watering pancakes. Enjoy!

Useful Recipe and Cooking Links:

H.E. suggested the recipe collection at Everyday Food Storage.

Tom in Iowa recommended the 19th Century Recipes Archives at Hearth and Home.

Do you have a favorite recipe that you have tested extensively? Then please e-mail it to us for posting. Thanks!


Monday, March 19, 2012


Notutopia's One Pot Beefy Mac N' Cheese

(Serves 6)

Ingredients:

1 lb. lean ground meat
1/8th cup dried diced onions
pinch of garlic powder
1 T parsley flakes
salt and pepper
1 lb. elbow macaroni or egg noodles
1 8oz. can Bega cheddar cheese cut in small 1/4 inch cubes, or 1/2 cup
of cheddar cheese powder

Directions:

In a 4 quart pot with a tight fitting lid, fry the ground meat with onions, seasonings and parsley flakes, until meat is browned. Do not drain oil from the meat. Add 5 cups of water to the meat mixture and bring to a rapid boil. Add the pasta, stir well and boil for 5 minutes. Cover the pot and turn off the burner. Allow the pasta to continue cooking and expanding and do not open the cover. In 10 minutes, open the cover, and stir in the cheese until melted. Salt and pepper to taste. Serve immediately.

Useful Recipe and Cooking Links:

"Cabinetman" over at The FALFiles Forums recommended this traditional cookbook: Meta Given's Modern Encyclopedia of Cooking published by J.G. Ferguson and Associates Chicago, 1953. Cabinetman's description: "There’s a 77 page index to give you an idea of how comprehensive this book is. I can’t stress enough how valuable this book would become during as SHTF situation because it provides many alternatives to traditional cooking techniques as opposed to modern cookbooks which rely on microwaves and electronics and a lot of pre-packaged ingredients. In this book you start with picking the veggies from the garden, getting the feathers off a newly dispatched broiler, or carving up an elk. However, she also details more modern ingredients that may be frozen or butchered at a shop. It’s not a cookbook full only of rustic techniques but both old and newer ones. They are most certainly techniques that will help you adjust to a less-modern way of feeding a family."

Reader Lee M. mentioned that there are some great recipes posted in the discussion forums at the Mrs. Survival web site.

Do you have a favorite recipe that you have tested extensively? Then please e-mail it to us for posting. Thanks!


Monday, March 12, 2012


Notutopia's Long Term Storage Chicken Ragout 

Serves Four

The dry ingredients for this recipe (everything but the chicken meat and the water) can be multiplied and bulk mixed and then vacuum packed in quart size mason jars with an O2 absorber for long term storage.

1 c dried diced or sliced carrots
1/2 c dried sliced celery
1/2 c dried diced or sliced potato
1/4 c dried sliced mushrooms
1/4 c dried sliced olives
1/4 c dried chopped onion
2 T tomato powder
1 T dried parsley
1 c dried peas
3 cubes chicken bouillon
pinch of anise seed
ground pepper, to taste

2  8 oz. cans of boned chicken (or fresh equivalent)

Directions:
Bring all ingredients in 7 cups of water, to a boil, and then reduce to a simmer and cook until tender for 15 minutes.
Add in the chicken, cook 5 more minutes.

Useful Recipe and Cooking Links:

Bill M. in New York recommended Utah's Chef Stephanie Petersen's web site, where she explains and shows how to use Honeyville and Augason freeze-dried / dehydrated ingredients to self-produce pre-mixed long-term (25 yrs) food storage meals in a jar.  Her  "52 Method" web page explains how to do it, and includes downloadable (PDF) shopping list needs, recipe cards, tutorials and features on-line videos showing how to make 12 + different long-term (multi-serving) food storage meal mixed and stored in wide-mouth quart mason jars with oxygen absorbers. She is always adding new recipes. All of this information is contained as you browse this web page. She has many other great recipes included on her web site.

Jen. K. suggested a web site with lot of great antique recipes: FoodTimeline.org

Do you have a favorite recipe that you have tested extensively? Then please e-mail it to us for posting. Thanks!


Monday, March 5, 2012


Keri's Whole Wheat Bread
1 ½  cups hot tap water
3 Tablespoons oil
¼ cup honey + molasses to equal 1/3 cup 
     (or about 1 ½ Tablespoons molasses)
½ Tablespoon salt
4 cups whole wheat flour
½ Tablespoon **active dry yeast

Put ingredients in the order your bread maker requires. Dry ingredients first or liquid ingredients first.  I use the dough setting and then bake in the oven.   When dough is ready to shape,  pour out dough and stretch into a rectangle.  It will be a little sticky.  On floured board, roll up loaf like you do for cinnamon rolls.  Pinch the ends.  Put in greased and floured loaf pan hiding the pinched ends at the bottom, let raise 30 minutes to an hour.  Don’t let the dough over raise or it will get a sour yeasty smell and taste and can deflate while baking.  The bread will raise a little as it bakes.

Bake 350 degrees for 35-45 minutes.  I have a big loaf pan, if you use a regular size pan, you may need to make 2 loaves and bake 25-35 minutes.  You will know when the bread is ready because it will smell done, and when you thump the bottom of the loaf it will sound hollow.

Kitchen blender directions:

Grind about 3 c. of wheat to make 4 c. whole wheat flour.  In 5-qt. mixer bowl, combine water, oil, honey, molasses and salt.  Mix. In a small bowl, mix 1 ½ c. flour with yeast.  Add to liquid.  Mix for 5 minutes on speed 3.  Change to dough hook.  Add remaining flour and mix on speed 2 for 5 minutes. Cover and let rise for 30 minutes to 1 hour, or until double in size.   Stretch dough into a rectangle.  Roll up loaf like you do for cinnamon rolls.  Pinch the ends.  Put in greased and floured loaf pan, let raise 45 minutes to 1 hour.  Bake 350°F for 45 minutes.  I have a big loaf pan, if you use a regular size pan, you may need to make 2 loaves and bake 30-40 minutes.  You will know when the bread is ready because it will smell done, and when you thump the bottom of the loaf it will sound hollow. 

By hand: 
In large bowl mix with a heavy spoon or hands: water, oil, honey, molasses and salt.  Stir in 1 cup flour and yeast.  When all ingredients are well combined add the rest of the flour stirring in one cup at a time (approximately 3 more cups).   Turn out onto a floured surface and knead for about 5-10 minutes. This step is very important to loaf quality and will make your arms and shoulders get very strong :)

Because you are using your hands to knead, the dough will be very sticky.  You may find that you are adding more flour to make the dough workable. This is normal, but add just enough flour to make a smooth and elastic dough.  Too much flour makes the finished loaf dry.  Try not to use more than 1/2 cup. 

** I use active dry yeast, instant dry yeast or compressed yeast.  It is different than the yeast our grandmas used.  It does not need to be proofed and mixed with the water beforehand.  It is added with the flour and works perfect every time.   It may not seem like 1/2 Tablespoon is enough, but it is.  

Chef's Notes:

A little trick is to oil a liquid measuring cup before you measure the honey.  Pour 1/4 cup of honey in your measuring cup, then add the molasses until it measures 1/3 cup.  The honey mixture will pour right out.

Useful Recipe and Cooking Links:

Carla P. recommended: How To Smoke Meat on a Gas Grill

Shelf Reliance (one of our advertisers) publishes some handy recipes on their web site.

Do you have a favorite recipe that you have tested extensively? Then please e-mail it to us for posting. Thanks!


Sunday, February 26, 2012


R.G.'s Cinnamon & Spice Cookies

Here is an old family favorite.  This fits right in with SurvivalBlog as it stores well and travels well.

4 cups of flour
1 1/2 cups of sugar
1 teaspoon of baking soda
1 teaspoon of cinnamon
5 egg yolks
1 egg white (set additional egg whites aside)
1/4 teaspoon of ground cloves
1/2 teaspoon of ground allspice
1 cup of honey, warmed

Sift dry ingredients on a board or in a bowl. Add eggs and enough honey to make a medium stiff dough. roll out to about 1/8 inch thick. Cut into 2-inch rounds (I use a juice glass.) Brush with slightly beaten egg whites. Dip in a mixture sugar, cinnamon and finely chopped nuts. Place on a greased cookie sheet. Bake approximately 10 minutes or until lightly brown, at 350 degrees.

Chef's Notes:

My grandparents came to this country from Austria-Hungary in 1908. This is a recipe that my grandmother brought with her. This is my favorite cookie. These cookies are keep extremely well (they contain no shortening) and are great for mailing to servicemen and women.

For colorful Holiday cookies you can use a cinnamon-sugar mix colored by a couple of drops of food coloring.

Useful Recipe and Cooking Links:

A reader mentioned a very useful blog on Survival cooking, recipes and menu-planning.

John and Abigail Adams sent us the URL for a site on North American Indian Recipes.

Do you have a favorite recipe that you have tested extensively? Then please e-mail it to us for posting. Thanks!


Monday, February 20, 2012


Recipe of the Week

D.T.C. in Maryland's Favorites

Hot Milk Cake:

2-eggs
1/2 c. milk
1 Tbsp. butter
3/4 c. Sugar
1c Flour
1 tsp - Baking powder
1/2 tsp salt
1 Tbsp. vanilla

Pre-heat oven to 325 deg.
1) Put milk and butter in saucepan on low heat. Melt butter into milk. Do not let milk boil, but it should "steam".
2) Mix eggs and vanilla together until "airy" then add, slowly, the sugar to the egg/vanilla mix until dissolved.
3) In a separate bowl, add the remaining dry ingredients and blend well.
4) Slowly add the dry ingredients to the egg mixture until it is the consistency of cookie dough.
5) Add the hot milk to the mix and blend gently until thoroughly blended and "thin".
6) Coat a 8"x8" square or 10" round baking pan with Pam, margarine or butter and flour.
7) Place in oven quickly... The purpose of adding the milk/butter already heated to the mix is that it starts the action of the baking powder so the cake begins "cooking" before it gets to the oven.
8) Bake for 25 minutes or until a knife pushed into the center of the cake comes out clean...

Whole Wheat Bread:

This recipe gives loaves with a thin, crisp crust and a soft, but not grainy, center.. I made 1 loaf in a loaf pan and 1 braided loaf. Enjoy!

Step 1- grind enough wheat for 3 cups of whole wheat flour...

Ingredients
1/2 cup of water
1 cup of milk
1/4 cup sugar
2 teaspoons salt
1/2 cup warm water
1 package dry yeast 
3 cups whole wheat flour
3 cups white flour (approximately)

Directions
Bring 1/2 cup water to boil. Add to it the milk , sugar and salt in a large bowl. Let cool to luke-warm. In a separate container add the yeast to a 1/2 cup of warm water. Let sit for 5 minutes... Add the dissolved yeast, whole wheat flour and 2 cups of the white flour to the first mixture. beat thoroughly then turn onto a lightly floured surface. Knead the dough and add more white flour as needed so it becomes easy to handle. Let dough rest for 10 minutes. resume kneading until the dough is smooth and elastic. Place dough in a greased bowl, cover and let rise until doubled in size. Punch dough down and cut into two loaves, place in greased loaf pan (or form into loaves) and let rise again. Once the dough has risen, put into a preheated 375 degree oven for 35 minutes. Check bread and remove from oven when it makes a hollow sound when you thump your finger on it. Allow to cool on racks. Enjoy.

 

Four Baby Food Recipes

Here are a few baby food recipes...

Rice Cereal using "powder" 
Ingredients:
1/4 c. rice powder (brown rice ground in blender or food processor)
1 cup water
Directions:
1. Bring liquid to boil in saucepan. Add the rice powder while stirring constantly.
2. Simmer for 10 minutes, whisking constantly, mix in formula or breast milk and fruits if desired
3. Serve warm.

Rice Cereal with whole rice 
Ingredients:
1/2 c. rice (brown rice, basmati or jasmine)
1 cup water
Directions:
1. Bring liquid to boil in saucepan. Add the rice and stir.
2. Simmer for 20 minutes or according to package directions; stir 1/2 way through cooking time.
3. When rice is finished and a bit cool, add it in 1/2 cup measurements with liquid of your choice (breast milk, formula, water etc.) and puree as needed. Keep a watch as you puree so that the rice does not turn into paste!
4. Serve warm mixed with fruits, veggies and liquid of your choice. 

Oatmeal Cereal 
Ingredients:
1/4 cup of ground oats (do not use the Instant or Quick Cook varieties), ground in blender or food processor
3/4 cup - 1 cup water
Directions:
1. Bring liquid to boil in saucepan. Add the oatmeal powder while stirring constantly.
3. Simmer for 10 minutes, whisking constantly, mix in formula or breast milk and fruits if desired
3. Serve warm.

Barley Cereal 
Ingredients:
1/4 cup ground barley (barley ground in blender or food processor)
1 cup water
Directions:
1. Bring liquid to a boil. Add the barley and simmer for 10 minutes, whisking constantly
2. Mix in fruit juice or add fruits if desired
3. Serve warm

Chef's Notes:

These recipes came with permisssion from the site, Maryland Preparedness Forums.

Useful Recipe and Cooking Links:

K.A.F. recommended a site with a lot of recipes for storage food: EverydayFoodStorage.net.

Susan C. in Texas sent a link to a web site that has all sorts of mixes you can make yourself to save money. Susan notes: "Many of these mixes are healthier than store bought ones. OBTW, I find that these recipes call for too much salt."

Do you have a favorite recipe that you have tested extensively? Then please e-mail it to us for posting. Thanks!


Monday, February 13, 2012


Ken E.'s Chicken and Stuffing
 
Ingredients:
 
1/2 lb of Chicken or 2 Chicken Breasts.
1 can of Cream of Mushroom soup.
1 box of instant stuffing.
3 sticks of celery.
1 cup of water.
 
In a crock pot, or Dutch oven place the raw chicken and chopped celery and can of cream of mushroom soup set on low heat. cook for 3 hours or until chicken is just past pink. In a separate container add the stuffing mix and 1 cup of water and mix well. Add the stuffing to the chicken and soup mixture. Serve. This makes a meal for two healthy adults, or two kids and two adults when adding a side dish.

Chef's Notes:

Our family of four likes to double the recipe. This amount of food gives me the ability to bring it for work the next day. The left-overs can be eaten hot or cold I have done both.
 
In the recipe I stated that the pot needs to be set at a low heat. I know that if you're out in the sticks, without electricity and you are cooking with a fire. It might be a good idea to cook the chicken first then add the other ingredients after the chicken is done. Cooking the ingredients with the chicken allows the flavors to intermingle.

Jenn in Arizona Added This Suggestion:

"I have made this dish in my crock pot several times. I would like to suggest to those who do not like Cream of Mushroom soup to try using either Cream of Chicken or Cream of Celery soup. You can also use the same amount of chicken broth in place of water. This usually tastes better. Also, one other thing I like to do as the recipe I have calls for is to add a little butter in pieces to the top of the stuffing mix. I also did a search not too long ago and someone suggested you can prepare turkey this way, as well."

Note From JWR: Translating Old-Fashioned Measurements -- Small Increments:

The following are rough estimations of some small increments often found in old recipes:

Tad: 1/4 Teaspoon
Dash: 1/8th Teaspoon
Pinch: 1/16th Teaspoon
Smidgen: 1/32nd Teaspoon

(Of course, you mileage may vary, since these were not standardized measurements, and the terminology might vary significantly!)

Useful Recipe and Cooking Links:

Reader Bob. B. suggested to taking a look at the oft-cited The Provident Living (LDS) Food Storage and Emergency Preparedness web page. He suggested; "Especially look at the 'Dry Pack Handouts' label in the right-hand list. Great recipes for basic foods."

My old friend Fred the Valmet-meister sent me a link for a web site devoted to cowboy dutch oven cooking and sourdough "start" as well as some sourdough recipes.

Do you have a favorite recipe that you have tested extensively? Then please e-mail it to us for posting. Thanks!


Monday, February 6, 2012


Pumpkin Soup, by Mrs. R.L.B.

Pumpkins store very well, which makes this a great recipe to have on hand. I have made this with a variety of pumpkins and other winter squash, including butternut squash, but I have also used some pretty odd looking varieties of squash out of curiosity at the store. (If it kind of looks like a pumpkin, it will probably work. ) This soup has always come out great despite my experimentation.  When you plant your pumpkins, consider planting a variety so that you have a better chance of growing and storing successfully.
 
Two tricks to better storage of pumpkins are: 1) to let them set out in the sun for a week to harden the crust and, 2) to leave a length of stem on when you harvest them (see the book Root Cellaring: Natural Cold Storage of Fruits & Vegetables by Mike Bubel and Nancy Bubel, a very worthwhile book!)  Then move them to your cellar.  Everything else in the recipe grows in the garden or can be stored in a can or as a dried spice. If you store canned pumpkin, you can still make this up, or consider making batches ahead of time and canning with a pressure cooker.  Just take out the anise before canning.
 
Another great source of pumpkin recipes is the little cookbook "The Pumpkin Book".  This came out of the Pumpkin Festival held at Half Moon Bay, California. Note:  Don't forget to add a food press to your survival kitchen list. 

It's worth making now! Get some practice on this one and try it at least once with butternut squash.

Pumpkin Soup

1 Tbsp Olive Oil

Pinch of nutmeg

2 Tbsp Shallots or Onions

Chopped finely ½ star anise

1 tsp garlic, minced

4 cups chicken stock

3 Cups pumpkin

2 Tbsp butter (not really necessary, I seldom add it)

1/8 tsp cinnamon

Ground salt and pepper

Cut the pumpkin in half, scrape out those precious heirloom seeds and don't lose them. Bake the squash in a solar oven or similar oven with a little water in the pan, until it is easily pierced with a fork. Mash or puree the cooked squash in a food press and set aside. (If you have electricity still, use a food processor). Add a little oil to the cooking pot, then add the shallots, garlic and cook, stirring often to soften. Add the squash and the spices and cook stirring for 5 minutes. Add the chicken stock and bring to a simmer for about 5 minutes. Season well with salt and fresh pepper and just before serving add the butter and whisk in.

Chef's Notes:

I have cooked this many times without butter and can't tell the difference.

The anise can be fished out, rinsed, dried and reused a couple of times in future batches.

Useful Recipe and Cooking Links:

The gals over at Food Storage Made Easy have compiled a free cook book with shelf stable ingredient recipes from their readers. This is a great book to add to your kitchen reference binder.

Check out the plethora of great recipes and tips at Red Dirt Cooking, such as this one: Cowhand Soup.

Do you have a favorite recipe that you have tested extensively? Then please e-mail it to us for posting. Thanks!


Monday, January 30, 2012


Dale in Tennessee's Bean Stretcher

A favorite of mine as tested among our group and deemed worthy after being served at a church pot luck. I came up with this after pondering a few days on how to mix some of the random stored food we keep on hand in our pantry. We have enjoyed the various canned Bush's Grillin Beans for the robust flavor and stock them by the case on our shelves but I wanted a way to make a meal out of them instead of having just a side dish.

Solution: Black bean fiesta grillin beans as a flavor base for a chili type meal. I add in chunks of beef for the current civilized version, but any meat ends up savory by the time the meal is ready. Your stored rice still supplies a nice bulk to fill everyone up, while the random meat and a couple cans of beans provides quick and easy taste.

Serves 3-4 adults:

2 cans of black bean fiesta grillin beans stewed slowly while you brown approximately 1-to-1.5 lbs. of meat. Beef cubes, two squirrels, one rabbit, half a chicken, or a pile of crawdads from the creek. Add the cooked meat to the beans. Mix in 2 cups of cooked rice. Serve in a bowl with cornbread on the side.

To stretch your supplies of canned food you can boil up some normal beans from your dried stock of black or pinto beans and mix it in. Stretch things further by serving over a large pile of rice just to give some flavor and variety for day 243 of "ohboyriceagain". If you have some onions, potatoes, or other soup staples you can use them to expand the meal into a sort of gumbo (add a bit of water to keep things from caking together).

While the supermarket is still up and running try this version out the next time your group gets together for a training or retreat construction day:

2 cans of grilling beans
1 lb. beef cubes
6 chicken tenderloins cut into chunks
1/2 lb. jumbo shrimp

Chef's Notes:

Just fry up the meat and drop it into the simmering beans. Serve in bowls then add in sharp cheddar cheese cubes on top. Fried pies on the side. Do not expect to get much work out of your team after such a meal.

Useful Recipe and Cooking Links:

Reader Chris H. recommend Cooking Wild magazine, a publication dedicated to wild game recipes.

Marie K. found the Cookit! web site, that offers a "History Cookbook" which is categorized by time periods (such as Prehistoric, Romano-British, Saxons & Vikings, etc.) Within each time period, videos of individuals costumed for the era demonstrate how different recipes were prepared. They show how to make Girdle Bread over the fire (Medieval recipe) or Beancakes (Saxon/Viking recipe) or Roman Lentil Casserole also known as Pottage (a Romano-British recipe).

---

Do you have a favorite recipe that you have tested extensively ? Then please e-mail it to us for posting. Thanks!


Monday, January 23, 2012


Wolf Brother's Hardtack


Based on the Civil War Recipe:

Army Hardtack Recipe

Ingredients:

4 cups flour (preferably whole wheat)
4 teaspoons salt
Water (about 2 cups)
Pre-heat oven to 375° F
Makes about 10 pieces depending on how you size them.

Instructions
Mix the flour and salt together in a bowl. Add just enough water (less than two cups) so that the mixture will stick together, producing a dough that won’t stick to hands etc.

Mix the dough by hand.
Roll the dough out, shaping it roughly into a rectangle.   What I did was to roll it into a cookie sheet that had about a 1/2 in lip all the way round.

I cut the dough into rectangles and used a 3 tine fork to punch holes in the tops.  Kinda/sorta like what you see today with crackers.

Bake for 30 minutes. Turn each piece over and bake for another 30 minutes. The crackers should be slightly brown on both sides.

Chef's Notes:

The fresh crackers were still somewhat soft.  I left them out overnight and the next day checked them again.  Still a bit soft.

So I stacked them in a toaster over, set the temp at 140 degrees and let them bake for about 4 hours.

I wound up with truly hardtack.

I divided them into eight Ziploc bags. 

6 months later tried the first bag.  Result was like you read about - Hard to bite, works better to sop liquids up.

1 year later - same condition.

2 years later - gave most of the bags to a Civil War re-enactor group - they loved them.  Gave the recipe to one of the wives.

Another year later - tried the remaining bag.  No change.

At all times these were stored on a shelf in a closet in my house.  No real temperature extremes. 

No one has suffered any ill effects.

I plan to try to make portable soup, pemmican, parched corn, and pinole.

 

Useful Recipe and Cooking Links:

Mrs. Light suggested bookmarking and printing reference copies of the resources at Food Storage Made Easy.

John F. mentioned a link to a lady's site where she features 52 weekly recipes using dehydrated foods, with a complete list of ingredients, and recipes.  

Do you have a favorite recipe that you have tested extensively? Then please e-mail it to us for posting. Thanks!


Monday, January 16, 2012


Recipe of the Week

Today we present the first installment of a new column, "Recipe of the Week". (As suggested by Mrs. M.T. in Alaska.) These will primarily be recipes for storage food. Most weeks we will also feature at least one link to other web sites and blogs that have useful recipes and austere environment cooking resources. Do you have a favorite recipe that you have tested extensively? We are particularly looking for recipes with an emphasis on: storage foods, wild game, home-raised livestock and garden produce, and austere cooking methods (such as solar ovens, Dutch ovens, and so forth.) Please e-mail us your favorites for posting. Thanks!

G-man's Cold Breakfast

1 cup oatmeal (rolled oats.)
1/3 cup powdered milk
1 tablespoon olive oil
Add raisins, to taste
Add hot water to match the desired consistency

Separately, take:

2 tablespoons of peanut butter (fresh, or reconstituted)

1 multivitamin tablet

Chef's Notes: Ingredients store for many years without refrigeration. No cooking or power source required. Generates no smoke or cooking odor. Only one bowl and one spoon needed. Minimal cleanup. Contains 26 grams of complementary protein and about 660 calories. Also, really inexpensive!

And speaking of breakfast foods, reader Mike F. wrote: "I found that quinoa replaced hot cereal for me in the morning. 1/2 cup of quinoa to 1 cup of water/ boil then simmer till the water is all gone. I've also found that if you add vegetarian canned beans (like Bush's vegetarian beans) to quinoa it makes a good replacement meal that would work in a taco. I sometimes have quinoa for dinner with a salad (kale) and found that it's a great mix."

Useful Recipe and Cooking Links:

Bill D. mentioned that Abby and Amy at Safely Gathered In have compiled many great recipes. They have an e-book (downloadable or printed) that is well worth the small fee. It is well organized, readable, and a key reference for cooking in hard times.

Laura W. says this makes her feel very comfortable: Scotch Broth recipe.

One of JWR and Avalanche Lily's favorite sites that often gets into the nitty gritty of wood stove cookery is the Paratus Familia blog.

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