Category: Recipe of the Week

The following recipe for Fried Tuna Burgers is from SurvivalBlog reader E.J.. She says: “Do you have cases of tuna that are near their expiration date? These tuna burger patties are a quick and easy alternative to fish sticks. These can be served as patties, between hamburger buns, or between slices of toasted bread.” Ingredients 2 cans of light tuna, drained 1 cup crushed dried bread crumbs ¼ cup dehydrated onion flakes 3 eggs, or rehydrated equivalent of powdered eggs ½ tsp. lemon pepper (or less, to suit your taste) Flour (to coat patties) Your preferred frying oil — I …

The following recipe for Homemade Granola Bars is from SurvivalBlog reader “Granny M.” This recipe makes a more chewy-style granola bar. Ingredients 4 ½ cups rolled oats 1 cup whole wheat flour (you can use regular white flour.) 1 tsp baking soda 1 tsp vanilla ½ tsp salt ½ cup butter 2/3 to 3/4 cup of honey ¼ cup brown sugar Optional Additions: Chocolate chips (1 cup) and miniature marshmallows (1 cup), or Chocolate chips (1/2 cup) and peanut butter chips (1/2 cup), or Craisins, coconut, chopped almonds (to taste), or Cinnamon and raisins — I  suggest no more than 1/2 tsp …

The following recipe for Nigerian Kamu (Cream of Wheat) is from SurvivalBlog reader Tammy S.  She says: “This is a simple and comforting breakfast food that can be made with just three of your standard storage foods. It is great to cheer you up on a cold morning.” Ingredients 1/2 cup whole wheat flour (ground from your stored wheat.) 1/4 cup sugar 1/2 cup powdered milk Directions Pour 2 cups of water into a saucepan. Heat on a hot stove until it boils. In a large cup or a small mixing bowl, add water to the whole wheat flour and …

The following recipe for Chicken Stew with Kale and Butternut Squash is from SurvivalBlog reader D.G.. It serves four adults. This is a tasty stew with a distinctly smoky flavor. Ingredients 1 tablespoon extra virgin olive oil 4 ounces (2 links) spicy chicken sausage, diced ½ Spanish onion, finely chopped 3 cloves garlic, minced 2½ teaspoons smoked paprika 1 teaspoon dried oregano ¼ teaspoon ground cumin 1/8 teaspoon ground cinnamon 1 pinch cayenne pepper (optional) One 14.5-ounce can diced tomatoes (I like to use fire-roasted tomatoes if available for extra smoky flavor.) ½ bunch of kale with center ribs removed, …

The following recipe for Skordalia potato dip is from SurvivalBlog reader Mrs. Alaska. She writes: “In honor of potato harvesting season:  Skordalia. Potatoes are so versatile, filling, and easy to grow, that a bountiful potato crop is a no-brainer for most gardens from USDA zones 3 – 10!  You can even grow potatoes from store-bought ones that sprout in your kitchen!  Give it a try! Skordalia is a Greek dip. The texture is like chickpea hummus.  If you ask people to guess the ingredients, they are likely to guess that the main ingredient is a white bean paste.” Ingredients 2 …

The following recipe for Greek-Style Lentil Soup is from SurvivalBlog reader H.N.. She says:  “This is a good recipe for using your stored lentils. Because of the beef broth, this isn’t a veggie recipe, but you can just use water, instead.” Ingredients 2 Cups lentils, dried 4 Cups cold water 1 Cup onion, chopped (or freeze-dried onion bits) 1 clove garlic, crushed 4 Cups beef broth 1/4 tsp black pepper 1/2 Cup celery, chopped (or freeze-dried celery chunks) 2 Cups tomatoes, stewed 1 whole bay leaf 1 Cup carrots, chopped (or dried carrot slices) 3 Tblsp parsley, Chopped (or freeze-dried …

The following recipe for Saltine Cracker Crumb Chicken is from SurvivalBlog reader L.A.. Ingredients ½ c. butter or margarine 1 sleeve of saltine crackers, crushed to crumbs ½ c. bread crumbs (Panko crumbs are best, but any others will do.  Or substitute more cracker crumbs, if you don’t have any bread crusts.) ½ tsp. garlic powder 1/8 tsp. cayenne pepper (+/- to suit your taste) ½ tsp. salt ½ tsp black pepper 4 medium-sized boneless and skinless chicken breasts Directions Place each chicken breast between two sheets of wax paper. Pound each breast to around 1 in. thickness using a …

The following recipe for Callie’s Baked Ham and Cheese is from SurvivalBlog reader Callie B. Ingredients 1 tablespoon of butter 1 sweet onion, thinly sliced 6 cups of bread cubes 1 cup deli ham, shredded 1 cup cheddar cheese 1½ cups of milk 3 eggs 1 teaspoon dry mustard powder 1 teaspoon parsley ½ teaspoon salt ½ teaspoon pepper Directions Preheat your oven to 350°F. Heat a large skillet over medium heat. Add in the butter to melt, and then add the onions and coat them in the butter. Reduce heat to low, and continue cooking, stirring occasionally until the …

The following recipe for a four-cheese fried (grilled) sandwich is from reader Michael E., in England. Ingredients 2 tbsp ricotta cheese 1 tbsp grated parmesan cheese 50g mozzarella cheese 2 thick slices of white bread 25g gorgonzola cheese 1 tbsp mayonnaise 1 tbsp butter Directions Prepping: Mix the ricotta with the grated parmesan and mozzarella. Take 2 thick slices of white bread and spread the cheese mixture over one of them. Top with the gorgonzola, broken into pieces, then close the sandwich with another slice of bread. Sandwich Frying: Spread the outsides of the sandwich, top and bottom, with the …

The following simple recipe for Salad Dressing Bundt Cake is from SurvivalBlog reader Patty in Vermont. Note that nearly any mayonnaise-based salad dressing can be used. Ingredients 2 cups flour 1/2 tsp Baking Soda 6 tsp Cocoa Powder 1 cup White Sugar 1 cup Salad Dressing 1 cup Water 1 tsp Vanilla Extract Directions Pre-heat oven to 375 F. Mix all ingredients in a large mixing bowl. Pour batter into a greased Bundt pan. Bake at 375 F. for about one hour. Test with a toothpick, to be sure that the cake is sufficiently baked. SERVING Serve hot or cold. …

The following simple recipe for Roasted Yellow Summer Squash is from SurvivalBlog reader Carol in Delaware . Ingredients Yellow Summer Squash  — either straight or crookneck type. Olive Oil Ground Black Pepper Salt Grated Parmesan Cheese Herbs (optional) Chopped almonds (optional) Directions  Slice squash into rounds (or quarter-rounds if the squash is huge.) Coat them in olive oil, by tossing. Add salt, to taste. Add pepper, to taste. Place the squash in a single layer on a lipped baking sheet. Top with Parmesan cheese. Roast in a preheated oven for 12-to-14 minutes, or until the squash is tender. Move the …

The following recipe for Storage Rice and Spicy Red Beans is from SurvivalBlog reader Tony D.  He says: “This is a way you can use your storage food supply. Rice plus beans makes a complete protein.” BEans Ingredients 4 cups Dry Red Beans 3 Tablespoons Dried Onions 1 Tablespoon dried minced garlic 1 Tablespoon dried crushed red peppers Water RiCE InGredients 8 Cups of water 4 cups of rice (I prefer Basmati-type) 1/4 teaspoon of salt BEANS Directions Rinse and then soak the beans overnight. Change the water, to “de-gas” the swelled beans. Add the onions, garlic, and pepppers and …

The following recipe for Canned Meat Patties is from SurvivalBlog reader R.J.  It works well in combination with other storage foods. Ingredients Canned chicken, salmon, or almost any type of canned meat or seafood will suffice. Bread crumbs, or cornmeal, or ground-up crackers Eggs (fresh, or you can use reconstituted powdered eggs.) Directions Combine canned meat, bread crumbs, and eggs in a mixing bowl. Combine it all together thoroughly and start making individual patties of desired size. Pour a bit of cooking oil into a pan and turn heat on to medium-high, be sure to let the oil heat up …

The following simple recipe for Maple Mint Fridge Pickles is from Avalanche Lily. Note:  This is not a canning recipe.  It is meant for immediate use.  Storage life in the refrigerator is approximately one week. Ingredients Three to four medium-sized cucumbers — freshly-picked from the garden — sliced Medium fresh onion, diced One cup and a half of Apple Cider Vinegar Three to four Tablespoons of Maple Syrup Five large fresh Mint leaves, chopped fine Pinch of mustard One teaspoon of coriander seeds (leave them whole) One teaspoon of fennel seeds (leave them whole) Pinch of crushed clove Salt, to …