Category: Recipe of the Week

The following very simple recipe for Food Storage Pantry Chicken Pot Pie is from SurvivalBlog readar D.M.: Ingredients 1 cup Bisquick Biscuit Mix 1 can (1 cup) Canned Cooked Chicken (or fresh, or frozen chicken meat, but must be pre-cooked) 1 can (or 1-2/3 cups fresh or frozen) Canned Mixed Vegetables 1 Can (10.75 -ounce) Cream of Chicken Condensed Soup 1+ Cup Water (or equal amounts of water and milk) Directions Pre-Heat your oven to 400°F. Mix vegetables, chicken, and soup in an ungreased 9-inch glass pie plate. In a mixing bowl, stir together the biscuit mix and water with …

The following recipe for Noodles with Peanut Sauce is from Mrs. Alaska. 1.  Save any meat or fish bones and/or vegetable skins, peels, ends, leaves, etc to occasionally make batches of broth.  Pressure can this broth to save it long term. 2.  Cook a package of noodles in broth, according to directions. (Boiling noodles in broth results in a more flavorful dish than boiling them in water.)  Note that generally dry wheat noodles take 8 – 13 minutes, rice noodles 5 minutes, and fresh, homemade pasta just 2-3 minutes. 3. Drain the noodles, saving the broth for making the sauce. …

The following recipe for west coast navy bean crockpot soup is from SurvivalBlog reader J.J.. This is a slowed-cooked crock pot recipe. J.J. writes: “I was able to acquire this recipe from a navy cook decades ago and it’s a keeper. I have never had a navy bean soup that could top this recipe. The aroma will drive you crazy but it’s worth the wait. The dill relish is truly the secret ingredient. If needed, you can add extra water to replace any that has evaporated. Be advised not to use any ham that has water added in, ham bone …

The following recipe for Powdered Milk Granola Bars is from reader S.S.. Dry nonfat milk is used in a glaze topping. Ingredients 8 Tbsp. (1 stick) butter (Note: Fresh butter is preferred — using reconstituted butter from butter powder can be tricky with this recipe.) 10.5 oz. marshmallows (miniature marshmallows melt more readily) 6 cups of granola or other dry breakfast cereal. Kids like Cheerios, but granola is much more healthy. 1/2 cup nonfat dry milk powder 1 Tbsp. powdered sugar 2 Tsp of tap water Directions Butter or PAM an 8-inch square pan or a loaf pan. In a large pot over medium heat, …

The following flexible recipe is from SurvivalBlog reader D.G. D.G. writes: “This Sweet and Sour Lentils Over Rice recipe is a variation on something that my wife found online, back in the early AOL days of the Internet.  This is one way that we use up some of our storage food stocks. When you combine legumes and rice, you get a complete protein that your body can digest and use just as well as it does meat. Note: This recipe can be scaled up or down, depending on how many people you are serving.  Plan on 3/4 cup of lentils …

The following Asian Chicken Fried Rice recipe is from reader Helen O.  She notes that it is an ideal way to use some of your long-term storage foods. Ingredients 2 cups cooked white rice, cooled ½ cup finely diced onions (you may substitute rehydrated dried onion) ¼ cup rehydrated freeze-dried or air-dried green peas 1 cup rehydrated shredded carrots (or fresh) ¼ cup oil or shortening 1 Tbsp. peanut butter ½ cup chopped cooked chicken. (Canned chicken will suffice) 2 Tbsp. soy sauce 2 eggs, or equivalent in dehydrated egg powder Spices to suit your taste, including garlic, tumeric, dried …

The following recipe for Salmon Croquettes is from SurvivalBlog reader Mrs. Alaska. It can be made with salmon or any other canned (or fresh) fish. The versatile recipe below can be made completely with long-storage foods — or with fresh ingredients.  The patties or croquettes can be deep fried, pan fried, or oven baked, and served as appetizers or entrees. Ingredients 1 can of salmon, oysters, clams, or tuna / or about 6 oz fresh (use the oil, too.  If the fish is canned in water, measure and use it to reconstitute the onions) ¼ cup dried onions, reconstituted / …

The following recipe for Roasted Squash Seeds is from SurvivalBlog reader Mrs. Alaska. She writes: “Why throw out the seeds of winter squash like butternut, acorn, spaghetti, and pumpkin?  You can roast them for a tasty seasonal snack. Or you feed them to poultry or save them to sow, next year. For personal eating, I consider pumpkin seeds too woody a texture to be palatable (but I love pepitas, which are hulled pumpkin seeds). The smaller, thinner seeds of other squash have a better texture and good flavor.  Here is how to roast squash seeds. 1)      Scoop out the seeds. …

The following spicy cornbread recipe comes from reader S.A., as a follow-on to her previous recipe article on how to expand on standard storage staple foods. I love cornbread, I’m a southerner. I’ve spent a lifetime making muffins from scratch, but here’s an easy way to expand your cornbread. My preference is sweet, jalapeño cornbread with small corn kernels for added texture and calories. Ingredients 1 box Jiffy corn muffin mix 1 Can white shoepeg corn 2 teaspoon sugar Dehydrated jalapeños, to taste.  (Use more or less to match your tolerance for spiciness) Directions Grease or PAM-spray a 12-muffin tin. …

Mrs. Alaska provided directions for an easy-to-make yogurt with dry (or fresh) milk and a few tablespoons of store-bought yogurt (with live cultures) per quart of milk. “I have successfully done so with dried, non-fat milk and even from store-bought yogurt that had frozen. Motivations: I do not raise milk-producing animals. It is challenging for us to transport dairy products to our home. With yogurt, I can replace sour cream in any dip, sauce, gravy, baked goods (like pancakes and quick breads) as well as using it for a topping for fruit or granola. Directions: Heat 1 quart of milk …

The following recipe for zucchini cheese pancakes was kindly sent to us by SurvivalBlog reader M.N.R.. Ingredients 1 cup flour 1 tsp baking soda I/4 tsp salt or to taste 1 cup shredded zucchini (using more or less is okay) 3/4 cup shredded cheese (cheddar is a yummy choice) 2 eggs 1 tbsp sugar (optional) Enough milk to make the mixture the consistency that you desire Directions Mix all ingredients together. Heat butter in skillet. Pour pancake-sized amount io batter into a skillet. Cook until light brown. Chef’s Notes: We prefer one larger (5-inch diameter) thicker pancake per person, but …

The following recipe for Retreat Beef Stew is from SurvivalBlog reader John M.  He says: ‘The best stew I have ever tasted or made in over 50 years of cooking.” Ingredients 3 lbs lean hamburger 4 cups of beef broth 3 cans of diced tomatoes 8 med yellow potatoes 1 diced med onion 4 med carrots 2 tablespoons of Worcestershire sauce 1 tablespoon A1 steak sauce 6 tablespoons salt (or less, to taste) 4 tablespoons pepper 1 clove of garlic, minced 1 tablespoon of Italian seasoning 3 tablespoons of yellow mustard Directions In a large pot or Dutch oven, brown …

The following recipe is from reader S.A..  The intent of this flexible recipe is to improve the taste of a store-bought canned soup. S.A. Asks: Are you practicing cooing with storage foods from your survival pantry? Are you serving and teaching your children and grandchildren to eat foods that may become very familiar and repetitive yet vital with essential minerals and vitamins in the coming months —  such as green salads, or rice and beans, or hot soup?Because I store cases of Campbell’s Chunky Chicken and Vegetable soup, I’ve been on a quest to improve the flavor. To me, the …

The following super-simple dry recipe is for my current favorite home-mixed breakfast cereal. Yes, I know that Cranberry Bran cereal is also commercially made. But since I have some Scottish blood, I tend toward frugality. Hence, I buy the inexpensive generic store brand bran flakes from the “nearby” supermarket. That is a little over 50 miles away. We buy our cranberries and almonds in bulk from Azure Standard. Thus, they cost us only half as much as buying name-brand froed cranberries — such as Ocean Spray. I make this “Cran-Bran” cereal up in quantity, and keep it in our pantry …

The following recipe for Venison Backstrap With Berry Sauce is from SurvivalBlog reader Dave W. The berry sauce is made separately and poured on only at serving time. Ingredients 3 lb. venison (one whole backstrap from a large deer, or two from a smalle deer) 3 tsp. salt 1 tsp. ground pepper 1 tsp. ground nutmeg 6 oz. berries (blackberries are best) 3/4 cup white sugar 1/2 cup balsamic vinegar 1/4 cup apple cider vinegar 1 lemon 4 cloves 2 star anise (optional) thyme sprigs (for garnish, optional) Directions – For Meat Preheat oven to 350 F. Combine salt, pepper, …