Category: Recipe of the Week

The following simple recipe for Sago, Rice, or Barley Soup is from The New Butterick Cook Book, copyright 1924, now in the public domain. That is just one of the dozens of bonus books included in the 2005-2025 20th Anniversary Edition of the waterproof SurvivalBlog Archive USB stick that will be available to order in January of 2026. Ingredients 1 quart brown or white stock, cleared or not cleared 2 tablespoons sago, rice, or barley Salt and pepper Directions Soak sago one-half hour in enough stock or water to cover it. After that, bring the remainder of the stock to a …

The following simple recipe for Onion Soup Gratinee is from The New Butterick Cook Book, copyright 1924, now in the public domain. That is just one of the dozens of bonus books included in the 2005-2025 20th Anniversary Edition of the waterproof SurvivalBlog Archive USB stick that will be available to order in January of 2026. Ingredients 3 Onlons 3 tablespoons butter or butter substitute 3 pints beef stock 3 tablespoons grated cheese Pepper and salt 1/8 clove garlic (if desired) 2 tablespoons chopped parsley 1/4 loaf of French bread Directions Slice onions and put them into a stew-pan with …

The following simple recipe for Cuban Eggs is from The New Butterick Cook Book, copyright 1924, now in the public domain. That is just one of the dozens of bonus books included in the 2005-2025 20th Anniversary Edition of the waterproof SurvivalBlog Archive USB stick that will be available to order in January of 2026. Ingredients 6 eggs 1/2 teaspoon salt 1/2 cup sausage meat Pepper 1 teaspoon chopped onion Directions Cook the meat and onion together for five minutes. Beat the eggs until light, add the seasonings. Pour into the pan with the meat. Cook slowlv, stirring constantly, until the …

The following simple and largely forgotten recipe for Eggs in Brown Butter is from The New Butterick Cook Book, copyright 1924, now in the public domain. That is just one of the dozens of bonus books included in the 2005-2025 20th Anniversary Edition of the waterproof SurvivalBlog Archive USB stick that will be available to order in January of 2026. Ingredients 6 eggs Salt Pepper 3 tablespoons butter 1 teaspoon vinegar Directions Sauté the eggs in one tablespoon butter or butter substitute until set. Season wiih salt and pepper, and place on a platter. Brown two tablespoons butter in the …

The following recipe for Parmesan Chicken is from SurvivalBlog reader “Sis”. She notes: “This recipe uses boneless chicken thighs, but you may instead use bone-in thighs, chicken breasts, or drumsticks if you desire.” Ingredients 1 family pack of boneless chicken thighs (8) 3 sticks ( 1 1/2 cups) of butter 1 sleeve of Ritz crackers ( regular long sleeve) 1 jar (10-to-12 oz) Parmesan cheese. Directions Butter a 8″ x 9″ , roll chicken in butter, then in Parm/cracker mixture, place in baking pan. Top with the remaining butter. Then sprinkle with 5-6 garlic cloves, finely chopped. Drizzle with a …

The following recipe for Scrambled Eggs With Green Peppers is from The New Butterick Cook Book, copyright 1924, now in the public domain. That is one of the many bonus books included in the 2005-2025 20th Anniversary edition of the waterproof SurvivalBlog Archive USB stick that will be available in February of 2026. Ingredients 8 eggs 3 tablespoons cream Salt and pepper 2 sweet peppers\ 3 tablespoons butter or butter substitute Directions Beat the eggs slightly, adding the cream, salt and pepper. Heat the butter or butter substitute, and when hot add the eggs. As the eggs begin to cook, …

The following two-day recipe for Barley and Pork Hocks is from SurvivalBlog reader Richard T. Equipment: A small cast iron pot, a soup pot, and a rectangular glass cake pan (or a similar pan). Ingredients Two fresh pork hocks ½ cup of  barley grain ½ cup of white vinegar Cayenne or hot pepper flakes (to taste) Pepper (to taste) Salt (to taste) Directions Day one: Simmer a couple of fresh pork hocks in ½” of water in a lidded cast iron pot for half a day until the meat can be separated from the bones. Refrigerate overnight. (The extracted bones …

The following simple recipe for Chicken and Egg Sandwiches is from The New Butterick Cook Book, copyright 1924, now in the public domain. That is one of the many bonus books included in the 2005-2025 20th Anniversary edition of the waterproof SurvivalBlog Archive USB stick that will be available in February of 2026. Ingredients 1 cup cold cooked chicken Yolks of two hard-cooked eggs 1 teaspoon rich stock 1 teaspoon lemon juice 1 teaspoon melted butter or butter substitute Salt Pepper Bread slices Directions Pound the chicken to a paste. Add the mashed yolks of hard-cooked eggs, the stock, Iemon …

Reader K.N. sent us her recipes for Black Bean Brownies and White Bean Blond Brownies. She writes: “I use: 1 box dark chocolate brownie mix, 1 can low-sodium black beans, rinsed, drained, pureed/creamed til smooth. Add 1 small egg, 1/3 cup of any oil, 1/3 cup water, dash of vanilla. Pour mix into greased baking pan. Bake for 20-25 minutes at 350 Degrees. Let cool completely before cutting into squares. If adventurous, substitute a spoonful of peanut butter for the oil, or add some crushed peppermint candy cane. You can use a variation of this recipe to also make Blond …

The following brief recipe for End of Season Vegetable Broth is from SurvivalBlog reader Mrs Alaska. She writes:  “I make broth from end-of-season greens that aren’t great for fresh eating. The peas that burst.  The hairy squash and cucumber leaves.  The celery that is great now but will not winter well.   Avoid any leaves that you should NOT eat, like tomatoes, rhubarb, and (flowers: sweet peas). When the temperatures drop to the low 40s, I clean the gardens of vegetable leaves that will not overwinter and plop them in a 5-gallon pot of water, along with garlic and onion. The …

The following recipe for Sweet Potato Chowder is from SurvivalBlog reader R.S.. Ingredients 1 tablespoon unsalted butter 1 sweet onion, diced 3 garlic cloves, minced ½ teaspoon salt ½ teaspoon pepper ¼ teaspoon ground sage ¼ teaspoon freshly ground nutmeg ½ cup chopped carrots 3 cups chopped sweet potato, about 1 inch in size 5 cups reduced-sodium chicken stock ⅓ cup cream (or substitute half-and-half or coconut cream) 2 cups chopped tuscan kale 4 ounces pancetta, diced, for topping 3 tablespoons roasted salted pepitas, for topping Directions Heat a large pot over medium-low heat and add the pancetta. Cook, stirring …

The following recipe for Carrot Top Pesto is from SurvivalBlog reader S.N..  She writes: “I had a wonderful carrot harvest this year. I freeze dried half of the green tops and use them like you would parsley. I also grind the dried tops into a powder and add it to my green drinks. My favorite is carrot top pesto. The best part of this recipe is that its measurements are all to your liking. Absolutely delicious!” Ingredients Carrot top greens. (Leaves and stems, or take the time to de-stem. Nah.) Olive oil Pecans (or most any other nuts will work) …

The following recipe for Roasted Summer Squash is from SurvivalBlog reader H.N., who says: “This is intended for yellow squash, but this recipe also works fairly well with zucchinis.” Ingredients 2 Squash (about 4 cups), cut into 1/2 inch-thick slices 1/2 tsp Italian seasoning 2 cloves garlic, chopped (or less, to taste.) 2-3 Tablespoons of olive oil 1/4 cup Parmesan cheese (optional) Salt, to taste Pepper to taste Sprigs of Parsley (for garnishing) Directions Pre-heat oven to 425 degrees F. Spread 1 Tablespoon of olive oil on a lipped cookie sheet pan. Wash and slice the squash. Toss the squash …

The following recipe for Parmesan-Thyme Roasted Potato Wedges is from SurvivalBlog reader Ellen H.. Ingredients 5 large potatoes washed and sliced into wedges. (Leave the skins on.) ½ cup Parmesan cheese, grated ⅓ cup extra virgin olive oil 2 tbsp lemon juice 2 sprigs of fresh thyme leaves from your garden.  (Or substitute ½ teaspoon of dried thyme.) 2 cloves garlic, minced (or less, to taste) salt (to taste) pepper (to taste) Directions Pre-heat your oven to 325 F. Slice potatoes into wedges Spread potatoes in a greased 9×13 inch pan. In a bowl, whisk together the remaining ingredients. Pour …

The following seasonally apropos recipe for Roasted Summer Squash is from SurvivalBlog reader J.P.V.. Ingredients 1 pound summer squash (two medium-sized ones) 1 tablespoon olive oil 2 tablespoons grated Parmesan cheese 1 tablespoon bread crumbs 1 teaspoon lemon pepper seasoning ½ teaspoon paprika ½ teaspoon kosher salt or to taste Directions Pre-heat oven to 400 F. Cut squash into ½”-thick slices. Toss with olive oil. Combine remaining ingredients in a small bowl and toss with squash. Place squash on a baking pan and roast 12-14 minutes or until squash is tender. Broil 1-2 minutes or until crumbs are lightly browned. …