Category: Recipe of the Week

The following recipe for Italian Cherry Tomato & Cheese Bake is from SurvivalBlog reader Connie S.  She writes: “I have a spot in my garden where cherry tomatoes have volunteered for the last five years.  I give away plants to whoever needs one and then pull up the remaining plants leaving the two or three strongest-looking plants to grow for the season.  Leaving only a few plants and giving away cherry tomatoes to anyone who will take some, I still have extra cherry tomatoes.  I don’t like trying to use them in things like salsa, or sauces because of the …

The following delicious recipe for Smothered Chicken 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 is now available to order. Ingredients 2 small chickens or 1 large one 2 or more tablespoons butter Salt and Pepper Flour Directions Take off the neck and split the chicken down the back, wiping it with a damp towel. Season inside and out with salt and pepper, and dredge on all sides with …

The following recipe for Rich Amish Cornbread is from SurvivalBlog reader Tractoguy.  He says: “I love the taste of cornbread, but don’t eat much of it because it is usually so heavy. This is the lightest, fluffiest cornbread that I have ever had, probably because of the sour cream in it.” Ingredients 1/2 cup wheat flour 1/2 cup cornmeal 1 egg 2 Tbsp. sugar 2 tsp. baking powder 1/4 cup milk 1/2 cup sour cream 1/4 cup melted butter (1/2 stick) Directions Combine ingredients, mixing briefly. Pour the batter into a greased 7-inch square baking dish. Bake at 400 degrees …

The following recipe for Old Fashioned Boiled Dinner 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 is now available to pre-order. Ingredients 6 pounds corned-beef brisket 1 cabbage 3 white turnips 4 carrots 6 potatoes 6 beets Vinegar Directions Put the meat into the pot over a brisk lire with enough cold water to cover it. Bring it rapldly just to the boiling-point, then remove the scum, set the …

The following recipe for Senator Dan Sullivan’s Alaska Seafood Newburg comes to us by way of SurvivalBlog reader Mike in Alaska. Mike writes: “I got this in an e-mail from my friend U.S. Senator Dan Sullivan of Alaska. He has given permission for publication. We used some Copper River Silver Salmon we caught fresh from the river, one very large fillet in our recipe. It was absolutely wonderful. My wife made the sauce, baked the salmon in the oven and then poured the sauce over the salmon. Fresh caught salmon has a taste that is impossible to beat.” Ingredients 2/3 …

The following recipe for Balkan Stew (aka Survival Stew) is from SurvivalBlog reader Greg M. Greg’s Note: “The ingredients can include any substitutes you have on hand if fresh items are missing.” Ingredients Thick pork chops (or meat of your choice) Olive oil Greek seasoning Hungarian paprika Black pepper Garlic salt Ham bullion soup base Turnips, onions, potatoes, cabbage, mushrooms Whole tomatoes Fresh garlic Parsley Directions Sear pork chops (or chosen meat) in olive oil; season with Greek seasoning, paprika, pepper, and garlic salt. Place the meat in a slow cooker with ham bullion base. Add chopped turnips, onions, potatoes, …

The following recipe for Yorkshire Pudding 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 pre-order on December 29th. Yorkshire Pudding is a classic English recipe that is traditionally made to serve alongside Roast Beef. Ingredients 1 cup flour 1/2 teaspoon salt 1 cup miik 2 eggs Directions Put flour, salt, milk, and eggs together in a mixing bowl. Beat well with a Dover egg beater. …

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 …