Recipe of the Week: Basic Bread, by P.B.

Recipe of the Week

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.

Ingredients:

  • 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):



Recipe of the Week: Posole, by L.S.

Recipe of the Week

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.

Posole Ingredients

  • 1 large pork shoulder roast (or any pork roast that has a bone in it).

Soup Ingredients

  • 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


Recipe of the Week: Meaty Spanish Rice, by J.C.

Recipe of the Week

Ingredients:

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)

Directions:

  • 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.
  • o o o

    Do you have a favorite recipe that would be of interest to SurvivalBlog readers? Please send it via e-mail. Thanks!



    Recipe of the Week: Homemade Crockpot Thanksgiving Dressing, by L.H.

    Recipe of the Week

    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.

    Ingredients







    Recipe of the Week: Pizza Pasta, by Georgia Girl

    Recipe of the Week

    Georgia’s Girl’s Pizza Pasta

    Ingredients:

    • 3 c. hot water
    • 14 oz. jar of pizza sauce, using a little water with lid on to rinse out the last remaining sauce and add to pot
    • 2 (4 oz) cans mushrooms, drained
    • 2 1/4 c. pasta, such as elbows, spiral, etc. (Mueller’s brand only)
    • Add-ins, such as pepperoni, ground beef, onions, basil, Mrs. Dash, or other herbs and spices you prefer and Mozzarella cheese for topping, shredded is best


    Recipe of the Week: Deep Fried Buffalo Venison Backstrap, by Jason in Tennessee

    Recipe of the Week

    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.

    Ingredients:

    • 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




    Recipe of the Week: Basic Bread, by P.B.

    Recipe of the Week

    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.

    Ingredients

    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[2]

    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



    Recipe of the Week: Italian Stuffed Peppers, by JFG

    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.

    Ingredients

    • 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


    Recipe of the Week: Bobotie, by K.R.

    Here is my recipe for Bobotie (a South African sweet meat dish)
    Ingredients:

    • 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)

    Directions:

  • 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


  • Recipe of the Week: Teriyaki Beef Or Chicken Skewers, by K.R.

    Ingredients:

    • 1 lb. beef (flank, london broil) or chicken (boneless breasts)
    • 1 Tablespoon sesame oil (roasted kind)
    • 2 Tablespoons olive or vegetable oil
    • 1/2 cup tamari or soy sauce
    • 1 Tablespoon sesame seeds, toasted (optional)
    • 1 clove garlic, minced
    • 1/4 cup red wine
    • 1/4 cup sugar
    • 3 green onions, chopped
    • 1 teaspoon fresh, grated ginger

    Directions:

  • To prep the beef, slice on diagonal as thin as you can. For the chicken breasts cut into 1/4-inch strips.
  • Combine all ingredients in bowl and marinate 30 minutes, or overnight is better.
  • Thread meat onto bamboo or metal skewers.
  • Place on hot grill or under broiler for several minutes; turn and grill or broil other side for several minutes longer.
  • If you are using chicken, the cooking times will need to be adjusted for the thickness of the breast, so increase the times to approximately 8-10 minutes a side.
  • Continue reading



    Recipe of the Week: Country Biscuits and Busy Morning Pancakes, by K.R.

    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

    Ingredients:

    • 9 cups flour
    • 4 teaspoons salt
    • 1/3 cup baking powder
    • 1 3/4 cups vegetable shortening

    Directions:

  • 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.
  • Country Biscuits

    Ingredients:

    • 2 cups Basic Baking Mix
    • 1/2 cup milk or water

    Directions:

  • 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


  • Recipe of the Week: Pork with Cherries, by MHL

    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.

    Ingredients:

    • 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