Category: Recipe of the Week

Editor’s Note: The following recipe for Survival Cookies is from fellow preparedness blogger Patrice Lewis. It was first published with many photos in her Rural Revolution blog. We highly recommend bookmarking her blog. – JWR When I put up the recent post on making strawberry preserves, a reader asked why I canned it up in quart jars instead of pints. Short answer: Just about the only thing we use strawberry preserves for is as a filling for so-called “survival cookies.” Back in our old home, these incredibly delicious filled oatmeal sandwich cookies made the rounds among our group of homeschooling …

Reader Becky B. in California wrote to ask about a do-it-yourself recipe for the shelf-stable peanut-butter based ready-to-use therapeutic food (RUTF) that was developed in Africa in the 1990s. It has saved many thousands of lives in starvation zones. It is sold commercially packaged in sachets under the brand name Plumpy’Nut.  Note: For the best nutrition its is best to buy the commercially-made product. I found a Public Domain practical home-style recipe. It is approximate and for household use only.  It is is as follows:

The following recipe for Dutch Oven Sausage Pasta is from SurvivalBlog reader R.E.. Note that the spaghetti can go in dry–there is no need to cook it separately first.  This serves four adults. Ingredients 1 pound dry spaghetti (or substitute other dried pasta from your TEOTWAWKI stockpile.) 1 (12.8-ounce) package smoked sausage, thinly sliced. (I use Andouille sausage.) 1 large onion, thinly sliced 3 cups grape tomatoes, cut in halves 2 cups fresh basil leaves, loosely packed 4 cloves garlic thinly sliced (or less, to suit your taste) 4½ cups water Kosher salt, to taste Freshly ground black pepper, to …

The following recipe for Maggie’s Buttery Rice is from SurvivalBlog reader S.D.. Ingredients 1/8 to 1/3 cup chopped onion (depending on your taste) 3 tbsp (1/2 of a stick) butter 1 c rice 14.5 oz chicken broth Directions Saute onion in butter until clear. Add dry rice and saute for about a minute. Add chicken broth and bring pan to a boil. Simmer for 15 minutes or until rice is cooked. SERVING Serve this hot. STORAGE This stores refrigerated for just 48 hours. After that, any leftovers go to the chicken flock. — Do you have a well-tested recipe that …

The following recipe for Basic Mexican Rice is from SurvivalBlog reader Joanna E. She mentioned:  “It is important to have several ways to prepare stored rice, to prevent Food Fatigue.” Ingredients 2 cups white rice 3 T. olive oil 3 c. water or chicken broth 2 T. tomato paste (or more to suit your taste) 2 cloves of garlic, pressed (or less, to suit your taste) 1/2 t. salt (or more, to suit your taste) Optional Ingredients (For a more elaborate and nutritionally-complete rice dish): 1/2 – 1 tsp. cumin  (Add during simmering.) One cup of fully-rehdrated or canned beans, …

The following recipe for a Simple Apple & Cheese Salad is from SurvivalBlog reader D.G.. Ingredients 4 Apples (select crisp and firm ones) 1 teaspoon Juice of ½ lemon 4 oz Mozzarella cheese 1 tablespoon Spring onions, chopped Scallions, Green Onions, or Chives 1 tablespoon Olive Oil or Coconut Oil ⅛ teaspoon Salt (to taste) Directions Wash the apples, and cut them into slices vertically. Lay down each piece of apple and cut them into long rectangular sticks French Fries shapes. Add the chopped apple sticks to a bowl and toss them with lemon juice. Cut the block of cheese …

The following recipe for Mock Soylent Green Hardtack Crackers is from SurvivalBlog reader L.E., who notes: “You can also experiment with making Soylent Yellow and substitute orange juice for the beer, and use yellow split pea powder and yellow lentil powder, and substitute mushroom powder for the seaweed, and sugar and cinnamon/nutmeg for the spices.” Ingredients 1 cup cornmeal 1/2 cup green lentil powder 1/4 cup split pea powder 1/4 cup powdered seaweed 1/2 cup beer (adjust for consistency) 1 tablespoon onion powder and/or garlic powder Soy sauce, to taste (about 1 teaspoon) Directions Mix Dry Ingredients: In a large …

The following recipe for Enchilada Taco Bake is from SurvivalBlog reader “Sis”. Ingredients And Directions This requires 15-17 corn tortillas. In a large mixing bowl, combine: 1 lb cooked hamburger, 1 onion (diced), 1 pkg. or 2 tablespoons of taco seasoning, 14 ounce can of corn (drained), 15 ounce can of pinto beans (rinsed), 15 ounce can of black beans (rinsed), 10 ounce can red enchilada sauce, 10 ounces rotel tomatoes (or a pint of mild salsa). Mix these ingredients all together. In a 9 x13 baking pan, place some of the hamburger/bean/tomato mixture in the bottom of the pan. …

The following recipe for Barbecued Hashbrown Scramble is from long-time SurvivalBlog reader and frequent recipe contributor Ellen H.  She says: “The exact proportions of the listed ingredients are not exact. Pick amounts to suit your taste.  This can be cooked at home on a barbecue or over a campfire in a dutch oven or even just in a heavy foil cooking tray.” Ingredients Ham, diced. (Cooked ham or substitute cooked bacon) Hashbrown potatoes, cubed (fresh or frozen, but thaw them first. 2 or more Eggs Milk –  of any kind. Shredded Cheddar Cheese (or substitute another cheese, to suit your …

The following recipe for Bakeless Chocolate Oatmeal Cookies is from SurvivalBlog reader E.J..  This recipe requires no baking — just heating a mixture in saucepan. Ingredients 3 TBSP cocoa powder (unsweetened) 1/2 c milk 2 c sugar 1/2 c butter 3 cups of dry rolled oats 1/2 c peanut butter 1 tsp vanilla extract Directions Melt the butter, sugar, cocoa powder, and milk in a saucepan over medium heat. Stir constantly and bring this mixture to a rolling boil and let it cook for just over one minute. Remove from heat and add the vanilla extract and peanut butter. Stir …

The following recipe for Lemon Marinated Pork is from SurvivalBlog reader Mrs. Alaska, who writes: In a one-gallon zip-loc bag, combine the following: Zest of one large (or two small) lemons, juice of one  or both lemons, ½ cup olive or other oil, one tablespoon each of two herbs of choice, such as thyme and rosemary, 1/2 teaspoon each of salt and pepper or cayenne, five cloves of garlic, chopped. To the marinade, add less than two pounds of pork chops or pork loin, cut into steaks.  I generally use 5 or 6 pieces of 1/2 inch meat for this …

The following recipe for Dandelion Flower Pancake Fritters is from Avalanche Lily. Note: Be sure that you harvest only from dandelion patches that have not been sprayed with any herbicides, fungicides, or pesticides. Ingredients 2 cups Dandelion flowers 1 medium onion, chopped. Fresh or dried chives can also be used. 2 to 3 cloves of garlic (to suit your taste) 1 to 2 teaspoons of salt (to suit your taste) 1/2 teaspoon baking soda 1 Tablespoon of Apple Cider Vinegar 1 cup of milk. (I use sheep milk.) 2.5 cups all-purpose flour. (I use home-ground Einkorn flour.) 2 eggs — …

The following recipe for Cashew Nut Butter Bread is from SurvivalBlog reader A.S., who writes: “This is super yummy and it is quick and easy to make if you have a food processor.” Ingredients 1 cup cashew nut butter 5 large eggs 1 tablespoon apple cider vinegar ¾ teaspoon baking soda ¼ teaspoon salt Directions Using a food processor, pulse together cashew butter and eggs until very smooth Pulse in apple cider vinegar Pulse in baking soda and salt Transfer batter to a greased 9 x 5 inch breadloaf dish Bake at 350°F for 45 minutes Cool for 2 hours …

The following recipe for Super Simple Traditional Skillet Asparagus is from SurvivalBlog reader Ellen H. This requires a large cast-iron skillet with lid. Ingredients Asparagus (1 to 6 servings’ worth) Butter Salt (to taste) Pepper (to taste) Directions Warm a large cast Iron skillet over medium heat. Add enough butter to coat the bottom of the pan. When the butter foam subsides, add the asparagus and shake the skillet to coat the asparagus spears. Cover and cook, shaking occasionally, until the spears are bright green but still crisp, about 3 minutes. Uncover and continue cooking until the asparagus is tender …

The following recipe for Sweet Moroccan Lamb Stew is from SurvivalBlog reader Cartol in Delaware. It makes 4 to 6 servings. Ingredients 3 pounds lamb shoulder on the bone, trimmed of excess fat 1/4 cup extra-virgin olive oil 2 large onions (about 2 pounds), grated or finely chopped 3 large garlic cloves, finely chopped 1 teaspoon ground ginger 1/2 teaspoon ground cinnamon (divided use) 1/2 cup sugar (divided use) 2 pinches of saffron threads, lightly toasted and finely crumbled or powdered in a mortar with a little salt Salt (to taste) Freshly ground black pepper (to taste) 1 cup water …