Recipe of the Week: Deer Stew, by ALC

Ingredients: 3-4 pound deer roast 2 tsp salt 1/2 tsp pepper 1 clove garlic, minced 1 can cream of mushroom soup 1 can of tomato sauce 2 onions, chopped coarsely 1 lb baby carrots 4-5 medium potatoes, quartered Directions: In a slow-cooking crock pot, combine deer with salt, pepper, garlic, and onions. Add cream of mushroom soup, tomato sauce, and enough water to cover meat. Cover and cook on low for 4 to 6 hours. (I usually cook overnight.) Add potatoes and carrots, cook an additional 3-4 hours until carrots and potatoes are tender. o o o Useful Recipe and Cooking Links: Do you have a favorite recipe that would be of interest to SurvivalBlog readers? Please send it via e-mail. Thanks!

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Recipe of the Week: Sweet Potato / Squash Casserole, by Polly in MO

I have served this on Thanksgiving every year for over 21 years. It is my granddaughter’s favorite, and she comments EVERY year at the start of dinner, “Sweet Potato / Squash Casserole! MY FAVORITE. I ate it as a baby on my first Thanksgiving!” Ingredients: 1 1/2 cups mashed butternut squash 1 1/2 cups mashed sweet potato 1/4 cup sugar 1/4 cup Brown sugar 1/3 cup melted butter (not margarine or spread) 1/2 cup heavy cream 1 tsp vanilla extract Directions: Mix all together. ( I use a hand mixer.) Put in 9×9 baking dish. Sprinkle with topping and bake at 350˚ for 35 minutes Topping: Ingredients: 1 1/2 Tablespoons butter 1/2 cup packed brown sugar 3 Tablespoons flour 1 Tablespoon cinnamon (I use a Tablespoon, but I LOVE cinnamon; you can reduce cinnamon if you like.) 1/4 cup chopped pecans Directions: Mix ingredients together. Sprinkle on top of casserole prior to baking. For my family of 10, I double this. o o o Useful Recipe and Cooking Links: Do you have a favorite recipe that would be of interest to SurvivalBlog readers? Please send it via e-mail. Thanks!

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Recipe of the Week: Garden Season Pico de Gallo (Cold Salsa), by L.H.

An easy and flavorful summertime garden treat. We eat it on our tacos and burritos. We eat it on the side of cottage cheese. We dip celery/carrot sticks and tortilla chips in it. It wonderfully tops a bowl of fresh shredded lettuce. Shoot, we sometimes just eat it out of the bowl with a spoon. It’s good stuff. Ingredients: 6 large garden tomatoes, chopped small (or) 4-5 cups smaller garden tomatoes such as cherries or romas (measured before chopping) 1/2 cup finely diced red onions 1 large medium-to-hot pepper such as jalapeno, habanero, Serrano etc., chopped fine 3 cloves garlic, minced 2 Tbsp. any vinegar 2 Tbsp. chopped fresh basil, or 1 Tbsp. dried Salt and fresh-cracked pepper to taste Directions: Mix all ingredients in bowl in order given; stir well and adjust seasonings to taste. Cover and refrigerate at least 3 hours to allow flavors to meld. Note: Play with the pepper, onion, and vinegar flavors to suit what you’re growing in your garden and your family’s tastes. It’s all good. We grow Garden Salsa peppers and Juliet (kind of like small Roma) tomatoes for this and usually use red onions but sometimes yellow or green onions; and I … Continue reading

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Recipe of the Week: Is There Any More of That Chicken? by J.M.

This simple, inexpensive meal will leave your guests asking, “Is there any more of that chicken?”. The result is a moist, fall-off-the bone chicken thigh wrapped in a crisp sweet and tangy skin. Note that hormones and antibiotics spoil this recipe, so shop for quality chicken. Ingredients: 6-8 plump chicken thighs 1-2 large cloves of garlic, minced Fresh ground mild chili or black pepper ½ cup olive oil ¼ cup Balsamic or apple cider vinegar ½ cup honey 1-2 tsp Balsamic or apple cider vinegar ½ cup molasses Directions: Preheat oven or covered grill to 350 degrees Fahrenheit. Place cooling rack on baking sheet. Place thighs skin side up on rack. This allows the grease to drip and accumulate. For the first baste, combine in a small bowl the minced garlic, pepper, olive oil and 1/4 cup of vinegar; this makes enough to baste the chicken two times. Brush on chicken and place sheet in oven. Bake for 45 minutes, basting another time or two to keep the skin moist. For the second baste, combine the honey and a splash (about 1-2 tsp) of additional vinegar to thin in a bowl and brush on. Bake for another 45 minutes, basting … Continue reading

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Recipe of the Week: Biga and Pugliese Bread, from Sarah Latimer

Biga For Bread This is a bread starter that is used for artisan type breads, including Pugliese bread. This makes enough for two loaves. It must be made well in advance (at least 12 hours and preferably 24 hours) of making bread for best results, and it makes a big difference in the texture and the crust of bread, generating the nice soft and spongy inside with a crusty outside and excellent flavor. When using homemade yeast water instead of the combination of water and dry active yeast, it becomes a wonderful pre-ferment dough. Yeast water from raisins are most common, but yeast water from basil and other sources can add nice flavor notes to the bread through the biga pre-ferment. Pre-ferment dough requires time to rise and activate and then is used with flour and other ingredients to produce a variety of breads, as their source of yeast/leavening. Give this a try, and see how it affects the flavor of your favorite Italian breads. Ingredients 1 cup + 2 Tbsp lukewarm water (or yeast water) 1/2 teaspoon dry active yeast (omit if using yeast water) 9 oz (approximately 2 cups) whole wheat flour, finely ground, sifted Procedure Mix water … Continue reading

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Recipe of the Week: Old Bay Crab Cakes, by MCA

Ingredients: 2 slices white bread, crusts removed and crumbled 2 tablespoons mayonnaise 2 teaspoons OldBay seasoning 2 teaspoons parsley flakes 1/2 teaspoon prepared yellow mustard 1 egg, beaten 1 pound lump crab meat Directions: Mix bread, mayonnaise, OldBay, parsley, mustard, and egg in large bowl until well blended. Gently stir in crab meat. Shape into 4 patties. Broil 10 minutes without turning, or fry until golden brown on both sides. Sprinkle with additional OldBay, if you like OldBay. o o o Useful Recipe and Cooking Links: Do you have a favorite recipe that would be of interest to SurvivalBlog readers? Please send it via e-mail. Thanks!

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Recipe of the Week: Dutch Oven Pork Hock Stew, by R.T.

This is a good meal to prepare on a camping trip in a 3-legged Dutch oven, or at home in a stovetop model, as it can be left to cook all day while needing only occasional attention. The pork hock, or leg, is inexpensive and is enveloped in a thick skin (not fat) that is rich in collagen. Ingredients: a fresh pork hock, carrots, onions, red potatoes Seasoning blend of salt, cayenne, black pepper, coriander, garlic, and Spanish smoked paprika, adjusted to taste Directions: Heat up a lidded 4-quart Dutch oven swabbed with a coating of oil, slowly to a moderate heat. Add the pork hock, water to cover, and seasoning blend; cover pot with the lid and bring to a simmer for several hours and then turning the hock over and continuing to cook for another several hours. (Don’t let it sit in warm water and think it’s cooking, nor let it get so hot that you have to scrape a burnt sludge off the bottom of the pot.) When the structure of the meat tissue collapses and the bones separate from each other, the bones can be removed. The carrots, onions, and red potatoes are cut up in … Continue reading

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Recipe of the Week: Arroz Con Pollo, by G.L.

Ingredients: 1 frying chicken, cut up 1 tsp salt 1/4 tsp pepper 1 clove garlic, minced 1 pinch of saffron powder 3 cups broth or bouillon 2 Tbsp dry sherry 1 (16 oz) can peas, drained 1/2 cup sliced, stuffed green olives 2 cups cooked rice Directions: In a slow-cooking pot, combine chicken with salt, pepper, garlic, and saffron. Pour chicken broth and sherry over chicken. Cover and cook on low for 4 to 6 hours. Drain the chicken, saving 2 cups of broth. Turn the control to high and combine the chicken, 2 cups of broth, peas, olives, and cooked rice. Cover and cook on high another 20 to 30 minutes, or until hot. o o o Useful Recipe and Cooking Links: 4 Creative Ways to Sweeten the Deal This Valentine’s Day Do you have a favorite recipe that would be of interest to SurvivalBlog readers? Please send it via e-mail. Thanks!

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Recipe of the Week: Corn Casserole, by MCA

Ingredients: 1 can whole kernel yellow corn, undrained 1 can cream style yellow corn 1 (8 oz.) carton sour cream 2 eggs, beaten 1 box Jiffy corn muffin mix 1 stick butter, melted Directions: Mix all together and pour into large, lightly oiled casserole dish. Bake at 350°F for 55 to 60 minutes. o o o Useful Recipe and Cooking Links: Video: Potted Beef In The 18th Century Do you have a favorite recipe that would be of interest to SurvivalBlog readers? Please send it via e-mail. Thanks!

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Recipe of the Week: Zippy Beans and Hominy, by A.L.

An easy recipe for a side dish: Ingredients: 2 slices of bacon, cooked and drained 1 (7oz) can of green chili salsa 2 tsp prepared mustard 1 tsp Worcestershire sauce 1 (1-lb) can of kidney beans, drained 1 (1-lb) can of yellow hominy, drained Directions: Combine ingredients in a crock pot. Cover and cook on low for 4 to 5 hours. Serve. This is especially good with barbecued hamburgers! o o o Useful Recipe and Cooking Links: Do you have a favorite recipe that would be of interest to SurvivalBlog readers? Please send it via e-mail. Thanks!

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Recipe of the Week: For Tomato Aholics, by S.T.

Yes, I admit my family are Tomato Aholics. We love tomato sauce and whole canned tomatoes. Our most favorite meals are made with tomato sauce. This should take four hours of time and produce a minimum of eight different meals. Depending on the amount of sauce you make, it will produce from 8 to 16 meals in just approximately four hours of time. When we had children at home, every Saturday while the kids were at soccer, I would cook for the week and make meals that could be frozen and then placed in the oven for dinner each night. Any leftovers would be used for after school snacks. After a few weeks of this type of cooking and freezing of meals, we were in a great rotation. Another week I would make soups and stews. Then another week I would make tuna noodle casserole and homemade baked macaroni and cheese. The Thanksgiving turkey would be turned into soup, hot turkey sandwiches, and turkey salad. The Christmas ham would be turned into ham sandwiches and split pea soup. Start with a very large pot or a turkey roaster. The size will depend on your family size. A turkey roaster is … Continue reading

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Recipe of the Week: Chinese Pepper Steak, by G.C.

Ingredients: 1 to 1 1/2 lbs round steak 2 Tbsp oil 1 clove garlic, minced 1/2 tsp salt 1/4 tsp pepper 1/4 cup soy sauce 1 tsp sugar 1 cup fresh or canned bean sprouts, drained 1 cup canned tomatoes, cut up 2 green peppers, seeded and cut into strips 1 Tbsp cold water 4 green onions, sliced Directions: Slice steak into narrow strips. In skillet or slow-cooking pot with a browning unit, brown steak in oil. Combine with garlic, salte, pepper, soy sauce, and sugar in slow cooking pot. Cook on low 6 to 8 hours. Turn control to high and add bean sprouts, tomatoes, and green peppers. Dissolve cornstarch in water and stil into pot. Cover and cook on high for 15 to 20 minutes or until thickened. Sprinkle with onions. Makes 4 to 5 servings. o o o Do you have a favorite recipe that would be of interest to SurvivalBlog readers? Please send it via e-mail. Thanks!

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