I have been using this basic bread recipe for about 20 years and continue to experiment with different ingredients and techniques. My favorite is still using the basic ingredients, letting it cool overnight, and slicing it for toast the next morning. My neighbor’s like it also.
- 4 to 4 1/2 cups all purpose flour *
- 1 to 1 1/2 teaspoons of salt
- 1 to 2 teaspoons of granular yeast
- about 1 3/4 to 2 cups of warm water **
May also use the following items (examples):
Posole notes: My husband and I developed a blend of my mother’s tomato-based posole (a hominy-meat soup) that she learned in Mexico and his sister’s red chili-based posole. Neither of those recipes was a written recipe but more a method. My posole is significantly distinct from the other two and is our own creation. I have never printed it before and have not had it copyrighted. I use a church cookbook recipe for the red sauce, but it may be copyrighted. (Use whatever red chili sauce or recipe you have available.) This is a two-day process.
- 1 large pork shoulder roast (or any pork roast that has a bone in it).
- 1 Tbsp each black pepper, garlic powder, and onion powder
- ¼ tsp each cinnamon, ginger, cayenne, and salt
- 1 tsp each seasoned salt and lemon pepper seasoning salt
- 3 tsp regular chili … Continue reading
small chopped onion
- 1 lb ground venison (or beef, lamb)
- 1 1/2 cups uncooked white rice
- 2 cups chicken broth
- 2 cups salsa (my pint jars of homemade salsa are great)
Brown meat in skillet on medium heat.
Add onion and uncooked rice. Stirring frequently. When rice begins to brown, stir in chicken broth and salsa.
Bring to a boil then reduce heat, cover and simmer for 20 minutes.
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Do you have a favorite recipe that would be of interest to SurvivalBlog readers? Please send it via e-mail. Thanks!
I literally spent years working on this recipe, taking notes, and making changes after every less-than-stellar effort. (And there were a lot of these!) There were the years I served a brick of dressing (too many eggs), and the year I served green dressing (too much sage).Then I decided I needed to learn to make it in the crockpot to reserve the oven for the turkey and other dishes, and that was a whole ‘nuther learning experience. You get the idea. ￼
But I finally came up with what we think (and our family and guests seem to agree) is a really good basic bread dressing that comes out of the crockpot perfectly every year, every time. If you like an old-fashioned traditional bread dressing, and consider making homemade a “labor of love” as I do, I think you’ll like it.
Give this Beans and Rice recipe a try now, so you can tweak it to fit your tastes for TEOTWAWKI (later). (Serves 4-6 people)
- 4 cups rice
- 8 cups water
- 1/2 pound bacon, cut into small pieces
- 1 onion, diced
- 1 1/2 cup brown sugar
- 4 small cans chilliettes type chili beans
This is one of my favorite recipes post-deer season. The Franks Buffalo hot sauce is just my favorite, but you can substitute your favorite hot sauce.
I am not good with measurements, and they’re all approximate. Sorry. So, you will need to adjust to taste.
- 2-3 lbs of fresh, trimmed venison backstrap
- 2 eggs
- 2 cups buttermilk
- 3/4 cup of Franks Hot Buffalo sauce
- 4 cups all-purpose flour
- 4 Tbsp black pepper
- 3 Tbsp cayenne pepper
- 2 Tbsp paprika
- 2 Tbsp seasoning salt
- 4 cups plain bread crumbs
I have been using this recipe for about 20 years and continue to experiment with different ingredients and techniques. My favorite is still using the basic ingredients, letting it cool overnight, and slicing it for toast the next morning. My neighbors like it also.
4 to 4 1/2 cups all purpose flour
1 to 1 1/2 teaspoons of salt
1 to 2 teaspoons of granular yeast
about 1 3/4 to 2 cups of warm water
May also use the following items (examples):
1/4 cup of wheat germ;
1/4 cup of oatmeal;
1/4 cup of rye flour;
1/4 cup of cornmeal; Continue reading
Hey HJL! I’m a huge fan of SurvivalBlog.com. Thanks to you and JWR for all you do. Here is a recipe I like to make when camping. I use a Dutch oven on the fire, but you can easily make this at home in the kitchen. The beauty of this “oldie, but goodie” is that you can substitute any meat/protein you have on hand as well as add any canned veggies to the mix to make it go farther. This is the recipe I prefer.
- 1/2 lb. to 1 lb. dehydrated ground beef (reconstituted), fresh ground beef, or ground venison
- 4 large bell peppers, any color
- 1 cup rice, cooked
- 1 14 oz. can tomato sauce
- 1 clove garlic, minced
- 1 large sweet, yellow, or Vidalia onion, diced
- 1 cup shredded cheese of your choice
- 1/2 tsp. salt
- 1/2 tsp ground or fresh black pepper
- 1 tsp. Italian … Continue reading
Here is my recipe for Bobotie (a South African sweet meat dish)
- 2 pounds ground beef
- 2 onions, chopped
- 2 Tablespoons oil
- 2 Tablespoons curry powder
- 4 eggs
- 12 almonds or any nut you like, chopped or 1 Tablespoon pumpkin seeds
- 4 dried apricots, finely sliced
- 1 1/2 Tablespoons fennel seed
- 1 Tablespoon apricot jam
- 1 1/2 teaspoon turmeric
- Lemon juice to taste
- 6 lemon leaves
- 1 1/3 cup milk (fresh or prepared powdered)
Preheat oven to 325 degrees F, then 300 degrees F later.
Soak bread in a little milk until soft, then mash with a fork.
Saute onions in heated oil. Add curry powder and mix.
Add meat and stir using a fork.
Beat one egg. Stir in remaining ingredients except lemon leaves, remaining three eggs, and milk, set these aside to add later.
Stir to mix … Continue reading
This recipe was economical, as the pre-made biscuit mix was not available in many of the countries we sailed to during our 7-year circumnavigation.
Basic Baking Mix
- 9 cups flour
- 4 teaspoons salt
- 1/3 cup baking powder
- 1 3/4 cups vegetable shortening
Combine first four ingredients; stir to mix well.
Cut in shortening with clean fingers until mixture resembles loose crumbs. Do not pack down when measuring. Use dry measuring cup when measuring, scraping excel off with a knife.
Keeps about four to six months in an airtight container at room temperature.
- 2 cups Basic Baking Mix
- 1/2 cup milk or water
Preheat oven to 425 degrees F.
Mix biscuit mix and milk until just mixed.
Put on floured board and knead 15 times.
Roll out 1/2-inch thick; cut with … Continue reading
This recipe is my version of an old traditional French recipe, Porc aux Pruneaux, which I altered several years ago after a bumper crop of cherries. This is one of the treats of November after a hog is slaughtered and there’s lots of fresh pork on hand.
- 2 pounds pork shoulder or boneless rib meat, cut into bite sized chunks
- 1 large onion, cut into large dice
- 3 cups chicken stock OR 3 cups water & one bullion cube OR just 3 cups water
- 1/2 cup white wine, if available (increase water by 1/2 cup if not using)
- 1 1/2 cups dried cherries. (Sour cherries work best, but use what you have available.)
- 2 bay leaves
- 1 Tablespoon dried rosemary leaves
- 1 Tablespoon dried rubbed sage
- 1 or 2 garlic cloves, peeled & left whole
- 1 Tablespoon flour
- 2 Tablespoons oil or other fat, but not butter
- Salt … Continue reading