Recipe of the Week: Homestead Ham Loaf, by R.S.

Recipe of the Week

Ingredients:

  • 1 lb ground cooked ham (about 3 cups)
  • 1/2 lb lean bulk sausage
  • 1 cup dry bread crumbs
  • 1 Tbsp prepared mustard
  • 1 egg beaten
  • 1 tsp grated onion
  • 1/2 cup milk

Sauce Ingredients:

  • 1/4 cup brown sauce
  • 1/2 tsp dry mustard
  • 2 Tbsp orange juice

Directions:

  • In a mixing bowl, combine ham, sausage, bread crumbs, mustard, egg, onion, and milk.
  • Form into round loaf about 6 inches in diameter, or rectangle, or oval about 9×5 inches.
  • Place in a Crock Pot, cover and cook on low for about 7 hours.
  • Combine ingredients for sauce and brush over loaf for the last 30 minutes of cooking.
  • Slice and serve hot.
  • Leftover cold slices of loaf make good sandwiches.

    o o o

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    Recipe of the Week: Italian Pot Roast, by G.L.

    Recipe of the Week

    Ingredients:

    • 3 to 4 pound beef chuck roast
    • salt and pepper
    • 1 (1 1/2 oz) package spaghetti sauce mix
    • 2 tomatoes, chopped

    Directions:

  • Sprinkle meat with salt and pepper and then dry spaghetti seasoning mix.
  • Place in a crockpot and top with chopped tomatoes.
  • Cover and cook on low for 7 to 9 hours or until meat is tender.
  • Slice and serve on hot spaghetti; spoon sauce over all.
  • Makes 6 to 7 servings.

    o o o

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    Recipe of the Week: Vegetable Soup, by OkieRanchWife

    Recipe of the Week

    Hello!

    Recently I was fortunate to find a great deal on potatoes. 50 pounds for $5.55. I bought 100 pounds. I have been blanching the slices that I cut on my mandolin so I could dehydrate them. After blanching enough to fill nine trays in the dehydrator, a very nice potato stock was left. I set aside 3½ cups to make pumpernickel rye bread. I still had about two quarts left. Ah ha! Vegetable soup. Here is the recipe.

    Ingredients

    • 2 quarts potato stock
    • 2 ½ quarts chicken stock (I used my homemade stock made from leftover frozen chicken bones from previous meals.)
    • 1 bag (32 ozs) cauliflower, broccoli, and carrot mix. (I found this on quick sale for half price.)
    • ¼ head white cabbage, thinly sliced
    • 8 ozs mushroom, sliced
    • 2 Tbsp. dried parsley
    • Garlic and onion powder, to taste
    • Continue reading



    Recipe of the Week: Potato Leek Soup, by K.M.

    Recipe of the Week

    (Approx 2-3 hours prep time)

    I use our 23-qt. canning pot to make a big batch and fill it to the brim, as everyone in our family enjoys this recipe. It usually only lasts two or three days among our family of five, and almost all of the ingredients can be sourced independently (e.g. from your own garden or farm). You can add/subtract a portion of the water, broth, milk, or potatoes to the recipe to suit your needs.

    Ingredients:

    • 1 lb. bacon
    • 3 lbs. potatoes (approximately; any variety will do; I prefer fingerlings, as they stay firm in the soup, and it’s what I grow in my garden.)
    • 4-6 large leeks, diced (using all of the white portion and a little of the green)
    • 2 large yellow onions, diced finely
    • 1 qt. heavy cream (can substitute milk, but…mmm… heavy cream!)
    • 48 oz. chicken broth … Continue reading




    Recipe of the Week: Energy Granola Bars, by Mrs. Latimer

    Recipe of the Week

    Ingredients

    • 2 cups rolled oats
    • 1/4 cup raw sunflower seeds, unsalted
    • 3/4 cup raw sliced almonds
    • 1/3 cup raw wheat germ
    • 3/4 cup honey
    • 4 tablespoons dark brown sugar
    • 2 tablespoons unsalted butter
    • 2 teaspoons vanilla extract
    • 1/2 teaspoon kosher salt
    • 1 cup chopped, dried fruit or fruit/small nut combination (cherries, blueberries, cranberries, apricots)

    Directions

  • Preheat oven to 350 F.
  • Place oats, sunflower seeds, almonds, and wheat germ on a cookie sheet and bake for 15 minutes, stirring every 5 minutes.
  • Place honey, brown sugar, butter, vanilla extract, and kosher salt in a medium sauce pan and put over medium heat.
  • Stir continuously until boiling and all sugar has been dissolved.
  • Add fruit mixture.
  • Stir toasted oat mixture into honey/fruit mixture until thoroughly blended.
  • Oil a 9×9 pan.
  • Mash mixture into oiled pan until pressed firmly.
  • Let cool completely and then cut into 16 bars and wrap individually … Continue reading








  • Recipe of the Week: Hamburger Soup, by R.T.

    Recipe of the Week

    Ingredients:

    • 1 lb lean ground beef
    • 1/4 tsp pepper
    • 1/4 tsp oregano
    • 1/4 tsp basil
    • 1/4 tsp seasoned salt
    • 1 envelope onion soup mix
    • 3 cups boiling water
    • 1 (8 oz) can tomato sauce
    • 1 Tbsp soy sauce
    • 1 cup sliced celery
    • 1 cup sliced carrots
    • 1 cup macaroni, cooked and drained
    • 1/4 cup grated Parmesan cheese

    Directions:

  • Crumble beef into a crockpot.
  • Add pepper, oregano, basil, seasoned salt, and dry soup mix.
  • Stir in water, tomato sauce, and soy sauce; then add celery and carrots.
  • Cover and cook on low for 6 to 8 hours.
  • Turn the control to high. Add cooked macaroni and Parmesan cheese.
  • Cover and cook on high for 10 to 15 minutes.
  • Serve
  • o o o

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    Recipe of the Week: Brunswick Stew, by R.R.

    Recipe of the Week

    Ingredients:

    • 1 (2 1/2 to 3 lb) Chicken, cut up
    • 2 qts water
    • 1 onion, chopped
    • 2 cups cubed cooked ham
    • 3 potatoes, diced
    • 2 (16 oz) cans tomatoes, cut up
    • 1 (10 oz) package frozen lima beans, partially thawed.
    • 1 (10 oz) package frozen whole kernel corn, partially thawed
    • 2 tsp salt
    • 1/2 tsp seasoned salt
    • 1 tsp sugar
    • 1/4 tsp. pepper

    Directions:

  • In a slow cooking pot, combine chicken with water, onion, ham, and potatoes.
  • Cook covered on low for 4 to 5 hours or until chicken is done.
  • Lift chicken out of pot and remove meat from bones.
  • Return chicken meat to pot and add tomatoes, beans, corn, salt, seasoned salt, sugar, and pepper.
  • Turn control to high, cover and cook for 1 hour.
  • Makes 8 servings.

    o o o

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    Recipe of the Week: Yeast, by Mama B

    Recipe of the Week

    This recipe is not mine, but I thought it would be of interest to your readers especially in a time when yeast is not readily available.

    Ingredients:

    • 1 ounce hops (seed hops are available online)
    • 8 ounces flour
    • 4 ounces white sugar
    • 1 quart potatoes, mashed
    • 3 ounces salt
    • 3 quarts cold water

    Directions:

  • Simmer the hops and water together until the water is reduced to 2 quarts and 1 pint.
  • Strain and divide the liquor, placing one half in a vessel with the flour, sugar and salt, and half in another vessel containing the mashed potatoes.
  • Heat each portion twenty minutes, then stir all together, and put away to ferment.
  • Shake it frequently. It will be ready for use in twenty four hours. Two tablespoons or half a gill will be sufficient for a quart of flour.
  • – from “The Little Gem Cookbook” 1882

    o … Continue reading



    Recipe of the Week: Susie’s Creamy Pie Recipe

    Recipe of the Week

    The heat of the summer and the busy times call for something fast, easy, and tasty. Try this creamy pie. I highly recommend it. We tried and really liked a mixture of 1 cup blueberries and 1 cup diced strawberries. We also used some fresh cherries from the store for another version, but be sure and remove the pits.

    Ingredients

    • One pie crust, baked and cooled (empty)
    • 1 small tub of Cool Whip
    • 1 small package of “Fat free” cream cheese
    • 1/4 cup of powdered sugar
    • Packets of Stevia
    • 2 cups of fresh fruit (whole blueberries or pitted cherries, sliced strawberries or peaches, or some combination like blueberries and strawberries)


    Recipe of the Week: Mom’s Meatless Friday Recipe, by JAA

    Recipe of the Week

    This is easy to make and excellent.

    Ingredients:

    • 2 quarts of cooked navy beans (undrained)
    • 3 lbs potatoes (fresh is best, but you can substitute canned, though canned potatoes do not store well.)
    • 1/2 stick of butter
    • 3/4 cup of milk
    • Flour

    Directions:

  • You can adjust the portion of beans and potatoes by the number of people that will be at the meal.
  • To the navy beans add the butter; then separately mix milk and flour together. If there is not enough fluid in beans, add saved water until beans are barely covered. Bring pot to a boil. Then simmer, thickening the beans with flour mixture until it reaches the consistency of runny applesauce. Be careful not to scorch the bottom of the pot.
  • Slice and fry the potatoes.
  • Put a goodly portion of the fried potatoes on your plate and smother with the beans.
  • Salt and pepper … Continue reading