Category: Recipe of the Week

The following recipe for Linda’s Sweet Relish is from SurvivalBlog reader Linda R.  She notes that her version of the recipe is adapted from Linda J. Amendt‘s book:  Blue Ribbon Canning, published by Taunton Press, 2015 Linda notes:  “This sweet relish, made with sugar, onion, salt, mustard seeds, celery seeds, and cider vinegar, is perfect for hamburgers and hot dogs and potato salad, and anything else.” This recipe makes enough to fill  8 half-pint jars. Ingredients 3 to 4 pounds stems of purslane or collards, finely chopped (6 to 8 cups) 2 cups finely chopped onions, (2 to 3 medium onions) 3 tablespoons pickling or kosher …

The following recipe for a simple Alabama corn pudding is from SurvivalBlog reader Miss Amy. She says: “With our summer corn nearing harvest nearing, I wanted to share this recipe. This recipe is best with freshly-harvested corn but frozen corn will do.” Ingredients 2 eggs, beaten 1/2 cup granulated sugar 2 Tablespoons of flour 1/3 stick of real butter, melted 1 cup milk 2 cups of corn off the cob Salt and pepper, to taste. Directions Preheat your oven to 375 degrees F. In a large mixing bowl, beat the eggs. Mix in the sugar. Mix in the flour. In …

The following recipe for Roasted Summer Squash & Zucchini is from SurvivalBlog reader Tom V. Ingredients 1 pound yellow summer squash (2 medium-size) 1 pound zucchini (about 2 medium-size or 3 to 4 small-size) 2 tablespoons olive oil 1 teaspoon onion powder 1 teaspoon garlic powder 1 teaspoon oregano 1 teaspoon salt 2/3 cup of shredded Parmesan cheese Directions Pre-heat oven to 425 degrees F. Slice the zucchini and squash into 1/4-inch thick rounds. In a large bowl, mix them with the olive oil, garlic powder, onion powder, oregano, and salt. Line two baking sheets with parchment paper. Place the …

The following recipe for Tuna-Potato Cakes is from SurvivalBlog reader M.S.. She says that this recipe is a great way to use up leftover mashed potatoes. Ingredients 12 oz of canned tuna, drained Juice of half a lemon 12 oz russet potatoes (2 medium russet potatoes, or about 2 cups mashed potatoes) ¼ cup milk (optional, to make the potatoes easier to mash) 2 large eggs (beaten) ¼ cup fresh parsley (chopped) ½ teaspoon dried oregano 1 teaspoon salt ¼ teaspoon black pepper 1 cup bread crumbs DirectionS Preheat oven to 400°F. Wash and dry potatoes. Use a fork to …

The following recipe is for Avalanche Lily’s Lamb Meatballs. Ingredients Three pounds of Ground Lamb 1/2 cup freshly-picked Mint leaves, chopped fine 1/4 cup freshly-picked Lemon Mint, chopped fine 1/4 cup freshly-picked Thyme, chopped fine 1 Tablespoon Ground Cumin (I haven’t had success in growing Cumin, yet) 1 Tablespoon fresh freshly-picked Oregano, chopped fine Juice of two squeezed Lemons 1 medium freshly pulled Onion chopped fine, or substitute onion greens, or chives 1 large Garlic Clove or equivalent volume of Scapes, chopped fine Himalayan Salt or Celtic Sea Salt Directions Thaw lamb in large mixing bowl. Pre-heat oven to 450 …

The following simple recipe for Oven Pancakes is from our Daughter-In-Law, Super Mom. After baking, it is served in sliced squares. Bake in a large cast iron skillet or a 9″x13″ baking dish. This recipe feeds 4-6 adults. Ingredients Half dozen eggs 1-1/2 cup flour 1-1/2 cup milk 1/4 cup butter 1/2 tsp salt Splash of vanilla (optional) Cinnamon (optional) Maple syrup (optional) Directions Set the oven to 400°F. Preheat the pan and melt the butter in the oven. Blend the remaining ingredients to make a thin batter. Carefully pour the batter into the melted butter. Bake for approximately 20 …

The following recipe for Easy Cheeses is from SurvivalBlog reader Mrs. Alaska. Soft cheeses can be easy. Below is a beginner’s recipe that requires only milk, salt, and vinegar (or lemon juice).  Without additional herbs, the result will be very bland, like Indian paneer, or Italian ricotta, or Mexican cojillo. But once you have made this easy cheese, you may feel emboldened to branch out. One gallon of milk (or dried milk plus water to equal one gallon)  (I have done this with non fat milk and it works, but is blander). 1/4 cup vinegar or lemon juice (or some …

The following recipe for Fruit Shrub is from SurvivalBlog reader Mr. Alaska.  She writes: “A ‘shrub’ is an old-fashioned drink that made great sense before water was reliably potable. This was safer and refreshing because it incorporated vinegar.  You might find the idea odd — drink vinegar? But in the right proportions, with fruit and sweetener, the vinegar adds the kind of tang that people like from quinine or tonic water – without the bitterness, and with some salubrious gastrointestinal tract benefits, too. You can drink this straight or add a bit to water or a clear alcohol or wine, …

The following recipe for Cheesy Broccoli Soup was kindly sent in by longtime SurvivalBlog reader “Sis”. INGREDIENTS and Directions Sauté: 1/4 cup butter & 1/2 medium onion (diced). Stir in: 1/4 cup flour. Whisk in: 2 cups of half n half & 2 cups of chicken broth. Add: 1 cup of diced carrots, 3 cups of chopped broccoli. Cook until carrots are tender. Add 1/4tsp. of nutmeg (important) Add salt and pepper to taste. Lastly, stir in 8 oz. (1 cup) of sharp cheddar cheese. Some Options and Ideas: Fresh broccoli is best but you could easily use frozen, dehydrated, …

The following recipe for Beef, Turkey, or Chicken Meatballs with Zuchinni is from SurvivalBlog reader B.P.. He says: “This recipe is my variation on one that was passed around a couple of years ago. It is one way our family uses part of our summer bounty of Zucchini.” Ingredients For the Meatballs: 2 pounds of your choice of ground beef, turkey, or chicken 1 tablespoon olive oil 3 cloves of garlic, minced 2 large eggs 3 1/2 teaspoons Italian seasoning Salt and ground black pepper, to taste 2 cups zucchini, finely grated and twice squeeze-drained 1 small red onion, grated …

The following recipe for Skillet-Roast Chicken is from SurvivalBlog reader H.C.. She says: “This is a variation of a recipe that I found online. I make in the late spring or summertime, when dandelion greens are available.” Ingredients 8 small bone-in chicken thighs (leave the skin on them) 2 tablespoons olive oil Salt and ground black pepper 2 bunches of washed dandelion greens. 2 bunches of small carrots 1 tablespoon of lemon juice Directions Pre-heat your oven to 450°F. Heat oil in a large, heavy skillet over medium heat. Season the chicken with salt and pepper, to suit your taste. …

The following cold-mix recipe for Do-It-Yourself Trail Snack Bars is from SurvivalBlog reader Jen B. She says:  “This recipe requires no heat. It sure beats paying for expensive Lara Bars or Clif Bars, and I have the comfort of knowing exactly what is in them. This recipe can be doubled.” Ingredients 1 cup pitted dates 1 cup quick-cooking oats 1¼ cups crisp rice cereal ¼ cup coarsely chopped peanuts 2 tablespoons ground flaxseed ½ teaspoon (0.5 teaspoon) ground cinnamon 1/8 teaspoon of salt (Use less or none if you are on a low-salt diet.) ½ cup creamy-style peanut butter ⅓ …

The following recipe for Classic Oatmeal Cookies is from SurvivalBlog reader O.H.. These are yummy! Ingredients 1 large egg 1/2 cup unsalted butter (1 stick), very soft 1/2 cup light brown sugar, packed 1/4 cup granulated sugar 2 teaspoons vanilla extract 1 1/2 cups old-fashioned whole rolled oats (don’t use instant or quick oats) 3/4 cup all-purpose flour 1/2 teaspoon baking soda 1/2 teaspoon salt, or to taste 1 cup semi-sweet chocolate chips (or substitute raisins or walnuts) Directions Pre-heat oven to 350 degrees F, line a baking sheet with a Silpat or spray with cooking spray; set aside. To …

The following recipe for Spanikopita is from SurvivalBlog reader Mrs. Alaska. She writes:  This recipe is adapted from one in the wonderful book, The Boreal Forest, by Beverly Gray. While traditional spanakopita is made with spinach, feta cheese, and phyllo pastry, the fact is that the filling can be made with ANY cookable leafy green (wild or domesticated) and any cheese. The phyllo, too, can be replaced with pie crust (so it would then be a quiche) or topped with biscuits, or spread over puff pastry. For the spanakopita: Preheat oven to 375 degrees. Mix together 2 cups of feta …

The following recipe for Sweet Cinnamon Rice is from SurvivalBlog reader D.B..  She notes: “This is a great way to use some of your stored rice. I use Basmati Rice, but other white rice varieties work quite well.  I have not tried this with brown rice.” Ingredients 2 cups rice 4 cups water Pinch of salt. Cinnamon (Just enough to suit your taste.) 1/2 cup Brown Sugar. (You may use more or less, to suit your taste) Directions On a hot stovetop, bring water with a pinch of salt to a boil in a pot for which you have a …