Recipe of the Week: Italian Stuffed Peppers, by JFG

Hey HJL! I’m a huge fan of SurvivalBlog.com. Thanks to you and JWR for all you do. Here is a recipe I like to make when camping. I use a Dutch oven on the fire, but you can easily make this at home in the kitchen. The beauty of this “oldie, but goodie” is that you can substitute any meat/protein you have on hand as well as add any canned veggies to the mix to make it go farther. This is the recipe I prefer.

Ingredients

  • 1/2 lb. to 1 lb. dehydrated ground beef (reconstituted), fresh ground beef, or ground venison
  • 4 large bell peppers, any color
  • 1 cup rice, cooked
  • 1 14 oz. can tomato sauce
  • 1 clove garlic, minced
  • 1 large sweet, yellow, or Vidalia onion, diced
  • 1 cup shredded cheese of your choice
  • 1/2 tsp. salt
  • 1/2 tsp ground or fresh black pepper
  • 1 tsp. Italian … Continue reading


Recipe of the Week: Bobotie, by K.R.

Here is my recipe for Bobotie (a South African sweet meat dish)
Ingredients:

  • 2 pounds ground beef
  • 2 onions, chopped
  • 2 Tablespoons oil
  • 2 Tablespoons curry powder
  • 4 eggs
  • 12 almonds or any nut you like, chopped or 1 Tablespoon pumpkin seeds
  • 4 dried apricots, finely sliced
  • 1 1/2 Tablespoons fennel seed
  • 1 Tablespoon apricot jam
  • 1 1/2 teaspoon turmeric
  • Lemon juice to taste
  • 6 lemon leaves
  • 1 1/3 cup milk (fresh or prepared powdered)

Directions:

  • Preheat oven to 325 degrees F, then 300 degrees F later.
  • Soak bread in a little milk until soft, then mash with a fork.
  • Saute onions in heated oil. Add curry powder and mix.
  • Add meat and stir using a fork.
  • Beat one egg. Stir in remaining ingredients except lemon leaves, remaining three eggs, and milk, set these aside to add later.
  • Stir to mix … Continue reading


  • Recipe of the Week: Teriyaki Beef Or Chicken Skewers, by K.R.

    Ingredients:

    • 1 lb. beef (flank, london broil) or chicken (boneless breasts)
    • 1 Tablespoon sesame oil (roasted kind)
    • 2 Tablespoons olive or vegetable oil
    • 1/2 cup tamari or soy sauce
    • 1 Tablespoon sesame seeds, toasted (optional)
    • 1 clove garlic, minced
    • 1/4 cup red wine
    • 1/4 cup sugar
    • 3 green onions, chopped
    • 1 teaspoon fresh, grated ginger

    Directions:

  • To prep the beef, slice on diagonal as thin as you can. For the chicken breasts cut into 1/4-inch strips.
  • Combine all ingredients in bowl and marinate 30 minutes, or overnight is better.
  • Thread meat onto bamboo or metal skewers.
  • Place on hot grill or under broiler for several minutes; turn and grill or broil other side for several minutes longer.
  • If you are using chicken, the cooking times will need to be adjusted for the thickness of the breast, so increase the times to approximately 8-10 minutes a side.
  • Continue reading



    Recipe of the Week: Country Biscuits and Busy Morning Pancakes, by K.R.

    This recipe was economical, as the pre-made biscuit mix was not available in many of the countries we sailed to during our 7-year circumnavigation.

    Basic Baking Mix

    Ingredients:

    • 9 cups flour
    • 4 teaspoons salt
    • 1/3 cup baking powder
    • 1 3/4 cups vegetable shortening

    Directions:

  • Combine first four ingredients; stir to mix well.
  • Cut in shortening with clean fingers until mixture resembles loose crumbs. Do not pack down when measuring. Use dry measuring cup when measuring, scraping excel off with a knife.
  • Keeps about four to six months in an airtight container at room temperature.
  • Country Biscuits

    Ingredients:

    • 2 cups Basic Baking Mix
    • 1/2 cup milk or water

    Directions:

  • Preheat oven to 425 degrees F.
  • Mix biscuit mix and milk until just mixed.
  • Put on floured board and knead 15 times.
  • Roll out 1/2-inch thick; cut with … Continue reading


  • Recipe of the Week: Pork with Cherries, by MHL

    This recipe is my version of an old traditional French recipe, Porc aux Pruneaux, which I altered several years ago after a bumper crop of cherries. This is one of the treats of November after a hog is slaughtered and there’s lots of fresh pork on hand.

    Ingredients:

    • 2 pounds pork shoulder or boneless rib meat, cut into bite sized chunks
    • 1 large onion, cut into large dice
    • 3 cups chicken stock OR 3 cups water & one bullion cube OR just 3 cups water
    • 1/2 cup white wine, if available (increase water by 1/2 cup if not using)
    • 1 1/2 cups dried cherries. (Sour cherries work best, but use what you have available.)
    • 2 bay leaves
    • 1 Tablespoon dried rosemary leaves
    • 1 Tablespoon dried rubbed sage
    • 1 or 2 garlic cloves, peeled & left whole
    • 1 Tablespoon flour
    • 2 Tablespoons oil or other fat, but not butter
    • Salt … Continue reading


    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

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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 … Continue reading


  • 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.
  • Continue reading



    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 … Continue reading


  • 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 … Continue reading



    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

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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 … Continue reading


  • 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 … Continue reading



    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!