Recipe of the Week: Alicia’s Fruit Leather Rolls

Reader Alicia J. kindly sent us her recipe for some tasty fruit leather rolls. She included several variations for different types of fruits. Take special note of the use of lemon juice to prevent browning, for any fruit leather than includes bananas or apples. Ingredients 1 1/4 pounds (about 5 cups) of chopped fruit. A few of of these should be first peeled. (See below.) 3/4 cup granulated white sugar 1 to 2 tablespoons of fresh-squeezed lemon juice Directions Pre-heat oven or dehydrator to 200 degrees F. Combine the fruit and sugar in a blender. Add the lemon juice to …




Recipe of the Week: Sue’s Home-Canned Tomato Catsup

Reader Sue H. kindly sent us her recipe for tomato catsup. Because tomatoes are fairly high acid and this is sweetened with sugar, this recipe may be canned with a water bath canner. Ingredients 5 lbs tomatoes – cored and de-seeded. 1 large diced onion 3 cloves garlic ⅓ cup sugar ¾ cup white vinegar ¾ tablespoon salt ¼ tsp celery seed ½ tsp cinnamon ½ tsp paprika ¼ tsp cloves Optional: A bit of black pepper   Catsup Cooking Directions Prepare your tomatoes. Sauce variety tomatoes have less water content per pound, so you won’t have to cook the …




Recipe of the Week: Phil’s DIY Dry Pancake Mix

Reader Phil in Utah kindly sent us his recipe for his dry pancake mix. Each batch of the dry mix makes enough for about four meals of five pancakes each. To use, just measure out one cup of the dry mix and add the moist ingredients. Presto! Dry Pancake Mix Ingredients 4 cups all-purpose flour 3 tablespoons baking powder 2 teaspoons baking soda 2 tablespoons white sugar 1 teaspoon salt To Prepare Pancakes Combine and mix briefly: 1 cup of the above-described dry pancake mix 1 egg 1 cup milk 1 tablespoon cooking oil or melted butter Bake these on …




Recipe of the Week: Karen D.’s Carrot Bread

Reader Karen D. kindly sent us her recipe for a Carrot Bread that is a great use for your stored hard red winter wheat, if you have a grinder available to make whole wheat flour. This recipe can be baked three different ways: In loaves, in a Bundt pan, or as muffins. Ingredients 2 C. Packed Brown Sugar 1 C. Cooking Oil 3 Eggs (or substitute 3 T. powdered eggs and 1/3 C. Water) 2 C. Carrots, Finely Grated (or substitute 1 C. dehydrated carrots. Chop them in a blender before re-hydrating to reduce their size.) 1 C. Crushed Pineapple, …




Recipe of the Week: Pete’s Garden Pasta Sauce

Reader Pete S. kindly sent us his recipe for a summer garden pasta sauce. Pete says:  “I like a lot of garlic, but you might want to tone down the garlic and garlic pepper, if you aren’t garlic fans.” Ingredients 1 pound pasta — preferably small diameter tubular pasta, but larger diameter or spaghetti can be substituted 1 cup sliced yellow summer squash 1-1/4 cup sliced zucchini squash 3/4 cup sliced green onions 1 cup julienned bell peppers (green or yellow) 1 cup julienned sweet red pepper 1/4 cup butter 4 to 6 garlic cloves, peeled and sliced thinly (depending …




Recipe of the Week: Lisa’s Pecan Pie

Reader Lisa in Wyoming kindly sent us a pecan pie recipe that uses honey.  There are chopped pecans in the pie filling, and pecan halves in the topping. Pie Filling Ingredients 1 cup chopped pecans 4 large eggs 1 cup light corn syrup 1/4 cup sugar 1/4 cup packed brown sugar 2 tablespoons melted butter 1 teaspoon vanilla extract 1/2 teaspoon salt 1 unbaked pastry shell (9 inch diameter) Topping Ingredients 3 tablespoons butter 1/3 cup packed brown sugar 3 tablespoons honey 1-1/2 cups pecan halves Directions Pre-heat oven to 350 F. Prepare the pie filling ingredients: In a large …




Recipe of the Week: Angie’s Beef and White Bean Soup

Angie kindly sent us her recipe for a hearty beef and white bean soup. This makes good use of your stored dry white beans, or canned beans. Ingredients 2 pounds beef stew meat, trimmed and cut into 1-inch cubed pieces 2 cups chopped onion 2 cups sliced or chopped carrot 4 garlic cloves, minced or grated 2 tablespoons Canola oil, divided 2 cups water 1 1/2 teaspoon salt 1 teaspoon black pepper 1 teaspoon dried thyme 1/2 teaspoon dried sage 3 or 4 whole bay leaves 32 ounces beef broth 5 cups of dried white beans, soaked overnight. These should …




Recipe of the Week: Anne’s Oatmeal Cookies

Anne kindly sent us her favorite recipe for delicious oatmeal cookies.  It works well with bulk storage oatmeal. There are variations for cinnamon, chocolate chips, raisins, and walnuts. Ingredients 3 cups rolled oats (Standard, steel cut, but not “quick” oats) 1 cup butter, warmed to room temperature 1 cup brown sugar, tightly packed 1/2 cup white sugar 2 large eggs 1 1/2 teaspoon vanilla extract 1 3/4 cup all-purpose flour 2 teaspoons cornstarch 1 teaspoon baking soda 3/4 teaspoon salt Optional Ingredients 3/4 teaspoon cinnamon 1-to-2 cups raisins or chocolate chips, or 1-to-2 cups chocolate chips, or 3/4 cup chopped …




Recipe of the Week: J.J.’s Cornmeal Dry Mix

Reader J.J. kindly sent us this recipe for a multipurpose cornmeal dry baking mix. This was tested as a 9-cup batch  (1 cup equals 5 ounces.) Ingredients 4 cups (18 ounces) finely ground cornmeal 4 cups (18 ounces) unbleached all-purpose flour 2/3 cup (4 5/8 ounces) granulated sugar 3 1/2 tablespoons (42 grams) baking powder 1 1/2 teaspoons (10 grams) table salt Dry Mix Making Directions Combine the cornmeal, flour, sugar, baking powder and salt in a large container with a tight-fitting lid (15- to 16-cup capacity), until thoroughly mixed. Seal in an airtight container, label and store at room …




Recipe of the Week: Eloise’s Grayling á la Redwall

The following is a Grayling á la Redwall recipe suggested by our #1 Daughter, Eloise. She is a great fan of the Redwall fantasy book series by the late Brian Jacques.  She notes that this recipe can be used for several other type of freshwater fish, and that many other berry wines can be substituted. This serves six adults. Ingredients 4 whole 1-pound graylings–or other freshwater fish–filleted 2 c. butter 4 tbsp. minced garlic 2 lg. white onions 2 bunches fresh rosemary 4 tbsp. thyme 2 c. chopped beechnuts 2 c. honey 4 c. fresh cream 1 bunch mint leaves …




Recipe of the Week: Bob’s Fruity-Oaty Granola Bars

Reader Bob. C. kindly sent us one of his favorite recipes, for Fruity-Oaty Bars. The name was inspired by the fictional wave commercial in the movie Serenity. His recipe starts with a basic granola bar, and then he offers several variations–including his favorite Fruity-Oaty variation. Bob says that his Fruity-Oaty variant “…provides tremendous strength and endurance, for terminal situations. They make a man out of a mouse. These are the best bars in the ‘Verse.” The recipe can be doubled, if you have an extra large mixing bowl, and a deep sauce pan. Ingredients 1 cup flour (whole wheat or …




Rhubarb: Four Book Reviews, by S.A.

When I was a child in elementary school, I always felt cheated when the cafeteria served rhubarb pie masquerading as cherry pie for dessert. Long time gardeners know all about rhubarb, but I’ve encountered a fair number of young people who tell me that they’ve never tasted rhubarb. However, from a survival perspective, rhubarb is a perennial worth considering. You could grow it in a a front yard flowerbed and it’s doubtful the homeowner’s association (HOA) would recognize it. It’s easy to grow, nutritious, stealthy, forgiving (last year I transplanted plants from one bed to another in early Texas summer, …




Recipe of the Week: M.N.’s Oatmeal Pancakes

Reader M.N. sent us this recipe that is a good way to use your stored rolled oats, your stored wheat (or whole wheat flour), your stored powdered eggs, and your stored powdered milk.  Of course, fresh ingredients taste best, but long term storage ingredients are still palatable. This recipe serves four people, or two teenage boys. (About 12 pancakes). Note: Doubling the recipe is too much for the capacity of a blender, so make separate recipes. Ingredients 2 Cups rolled oats (oatmeal) 1 Cup of whole wheat flour (can be hand-ground, but if so, grind it twice) 2 1/2 Cups …




Recipe of the Week: Kathy’s Hurried-Up Curried Chicken

Reader Kathy kindly sent us one of her favorite recipes. She calls it her Hurried-Up Curried Chicken. Serves four adults, or two adults and 3-4 kids. Takes just 25 minutes from start to finish. Note: Use less curry powder ane less mustard seed if you are not accustomed to them. Main Ingredients 2 pounds boneless, skinless chicken thighs or breast (about 7 thighs, or 4 breasts), cut into 1″ or smaller cubes 2 1/2 teaspoons mild curry powder 1 1/2 teaspoons salt 1/2 teaspoon freshly ground black pepper 2 tablespoons virgin coconut oil or vegetable oil (plus 2 more teaspoons …




Recipe of the Week: Mary L.’s Buttery Cornbread

Reader Mary L. kindly sent us one of her favorite recipes. This is for a cornbread with a great buttery taste. This recipe works well with storage cornmeal and storage white flour. Note: This recipe does not work quite as well with freshly-ground whole wheat flour. Ingredients 1 cup cornmeal 1 cup all-purpose white flour (a “spooned and leveled” cup) 1 teaspoon baking powder 1/8 teaspoon salt 1/2 teaspoon baking soda 1/2 cup unsalted butter, melted but cooled slightly 1/3 cup (packed) of dark brown sugar 2 Tablespoons of honey 1 cup buttermilk, room temperature 1 large egg, room temperature …