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


  • Recipe of the Week: Hobo Stew, by D.B.

    Recipe of the Week

    There are a few variations of this recipe. Here’s mine. There’s a lot of food value in this recipe, and it’s ready in about 40 minutes.

    Ingredients:

    • 1 lb ground meat (turkey or beef)
    • 2 or 3 cloves garlic (diced)
    • 1 large onion (diced)
    • 1 large bell pepper
    • 1-10 oz can Rotel
    • 1-4 oz can diced green chiles
    • 1 can Bush beans (or equal)
    • 1 can black beans
    • 1/4 cup brown sugar
    • 1 Tbsp corn starch (optional)

    Directions:

  • Brown meat, onions, garlic, bell pepper, and diced chiles for 10 minutes or so.
  • Add Rotel and simmer for 10 minutes.
  • Add beans and brown sugar. Simmer for 20 minutes. If you like it thicker, dissolve corn starch in cold water and add to mixture.
  • Add salt, pepper, and hot sauce to suit.
  • This will make 6 to 8 servings and it’s … Continue reading



    Recipe of the Week: Squash for Breakfast, by M.R.

    Recipe of the Week

    Hang in there. Don’t gag on me. If you like yellow squash, you will love this. These are a low carb version of potato pancakes or potato hash browns. If you know me, I say that these are amazing! It’s much easier to pick squash than dig potatoes. When the squash are making, we are usually overrun with them. I usually cook six strips of bacon and use the grease from those to cook my squash pancakes.

    Ingredients

    • 12 cups yellow squash, grated
    • 3 eggs
    • onion powder, to taste
    • flour (enough to make squash stick together; depends on how wet your squash is)
    • salt and pepper, to taste
    • butter or bacon grease (for pan frying)




    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

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    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