Category: Recipe of the Week

The following recipe for Trench Fuitcake kindly comes to us from SurvivalBlog reader Allie E. This recipe dates to World War I, when English and Scottish families often mailed parcels with fruit cakes to their sons, grandsons, husbands, and nephews serving in the trenches of France and Belgium. Hence, the name: “Trench Fruitcake” or just “Trench Cake.”  This makes a great storage food treat, to break up the monotony of other stored foods. Some tinned fruitcakes have been eaten after 10 years of storage with no significant change in flavor or consistency — although of course their nutritive value diminishes, …

The following recipe for Cajun Goulash was kindly sent by SurvivalBlog reader Gwen. It is Gwen’s original recipe. Ingredients 1-to-2 lbs of ground meat 3 cups of Basmati Rice (or whatever quantity you desire, as a bed for your goulash.) 1 can petite tomatoes Corn starch or arrowroot powder Avocado oil Use any fresh vegetables you prefer. These are what I use: Mushrooms Green beans Sweet yellow pepper Zucchini Directions Start a batch of Basmati rice. Meanwhile, chop the veggies and sauté them in avocado oil or oil of preference. Season with Slap Your Mama. Scoop cooked veggie mix into …

The following recipe for Plain Soft Custard is from The New Butterick Cookbook, published in 1924, It is now in the public domain. A custard is a mixture of cooked egg and milk, flavored. Starchy material is sometimes used to replace part of the eggs. Custards are classified according to the method used in cooking them; those cooked over hot water and stirred throughout the cooking process are known as soft or stirred custards-erroneously, as boiled custards; those set in hot water and cooked in the oven (oven-poaching) are firm or baked custards. The firmness of a custard depends on …

The following wild greens recipe is from Mrs. Alaska. Many wild greens can be cooked the same way people like to cook spinach: with butter and lemon or garlic or as a creamy concoction. In spring, we enjoy fiddlehead ferns and fireweed shoots.  In early summer, we eat dandelion leaves raw and cooked.  But my favorite wild green is Lamb’s Quarters.  It is chock full of vitamins A, C, K, iron, and calcium.  Unlike many leafy greens, its flavor does not include a bitter or sulfurous component.  It is mild, and almost nutty. This slim plant with grey/green soft leaves, grows …

The following recipe for Large Batch Spaghetti Sauce is from SurvivalBlog reader Joe T. This recipe is for making a large quantity of sauce to store in the freezer for future use. You will need one large 4 gallon kettle or two 2 gallon kettles. Ingredients Italian sausage, 4 lb Hamburger, 4 lb 7, 24 oz Classico pasta sauce or 5 quarts homemade pasta sauce 4, 32 oz home-cooked stewed tomato 20 diced garlic cloves 4 tsp Oregano 4 tsp Cilantro 8 TBL diced Rosemary 4 TBL diced Thyme 4 TBL salt 4 diced onion 4 to 10 TBL sugar …

The following recipe for smothered chicken is from The New Butterick Cook Book, by Flora Rose, co-head of the School of Home Economics at Cornell University. It was published in 1924. Ingredients 2 small chickens or 1 large one 2 or more tablespoons butter or butter substitute Salt and Pepper Flour Directions This is one of the most delicious ways of cooking chicken. – Take off the neck and split the chicken down the back, wiping it with a damp towel. Season inside and out with salt and pepper, and dredge on all sides with flour.  Lay the chicken, with …

The following recipe for Scalloped Cabbage With Cheese is from The New Butterick Cook Book, by Flora Rose, co-head of the School of Home Economics at Cornell University. It was published in 1924. A professional scan of that 724-page out-of-copyright book is one of the many bonus items included in the latest edition of the waterproof SurvivalBlog Archive USB stick. The small second production run of this 15th Anniversary Edition (2005-2020) USB stick is now available for ordering. Once those 250 sticks run out, there will be no more of the 15th Anniversary Edition sold. Ingredients 1 small head cabbage …

The following recipe for Egg Croquettes is from The New Butterick Cook Book, by Flora Rose, co-head of the School of Home Economics at Cornell University. It was published in 1924. A professional scan of that 724-page out-of-copyright book is one of the many bonus items included in the latest edition of the waterproof SurvivalBlog Archive USB stick. The second production run of the 15th Anniversary Edition (2005-2020) USB stick should be available for ordering on July 4th, 2021. The first batch sold out quickly, so don’t miss out! Ingredients 2 cups chopped eggs, hard-cooked 1 cup thick white sauce …

The following recipe for Chocolate Pudding or Pie Filling is from SurvivalBlog reader Joe T., This makes enough for one large pie or six chocolate pudding servings. Ingredients 1 cup of sugar 3/4 cup cocoa 2-1/2 cup milk 1/2 teaspoon salt 5 tablespoons of corn starch mixed with 1/2 cup milk 1 teaspoon of vanilla Directions Heat all except corn starch and vanilla. Just before boiling, add corn starch and vanilla. Stir with wire whisk for one minute while boiling. When it thickens, pour into pie crust or individual serving dishes. Let cool before eating. Top with whipped cream, and …

The following recipe for Potato Balls is from The New Butterick Cook Book, by Flora Rose, co-head of the School of Home Economics at Cornell University. It was published in 1924. A professional scan of that 724-page out-of-copyright book is one of the many bonus items included in the latest edition of the waterproof SurvivalBlog Archive USB stick. The small second production run of the 15th Anniversary Edition (2005-2020) USB stick should be available for ordering on July 1st. Thanks for your patience. Ingredients 1 quart potato balls 1/2 teaspoon lemon-juice 1/2 teaspoon salt 1/8 teaspoon pepper 2 tablespoons finely …

The following recipe for Easy Fry Bread is from SurvivalBlog reader W.K.. W.K. says:  I wanted to pass this recipe on, because it is easy to make from shelf-stable ingredients, quick, tasty, and requires no yeast. It also uses less energy to produce than traditional (non-solar-oven) bread. Olive oil tastes best in this, but any oil will work. This is not my own recipe. It was passed down in my family, but it probably wasn’t originally their own, either. Ingredients 3 parts flour (e.g. 3 tsp.) 1 part oil (e.g. 1 tsp.) 1 part water (e.g. 1 tsp.) Dash of …

The following recipe “Everything” Casserole comes to us from frequent recipe contributor “Bear.” Here is her introduction: I like this recipe because it can be assembled ahead of time, can be eaten for any meal of the day, and because it is so customizable. Use any kind of bread and cheese and veggies and herbs that you like! For example, the recipe originally called for cheddar cheese, but I like it even better with a mixture of mozzarella and smoked provolone. Add more or less of each ingredient to suit your own taste. Include the meat, or don’t; it’s good …

The following recipes were kindly sent by SurvivalBlog reader Mrs. Alaska: Biscuits and Flour Tortillas with bear fat (or bacon grease, pork lard or butter) Around the world, virtually every region makes its own delicious version of a flat or risen bread (called a quick bread) that requires NO yeast. Consider Indian dosas, rotis, chapatis, and naan, Vietnamese scallion pancakes, British and American biscuits and scones, French crepes, and Latin American tortillas. The flat breads have the advantage that they can be cooked WITHOUT an oven, on a woodstove, griddle, grill or even on a porous utensil over an open …

The following breakfast cookie recipe is from SurvivalBlog reader “Bear”. Bear says: This can hardly even be called a recipe. I like it because it is so easy, pretty healthy, my kids eat it well, it’s good to make ahead and have for grab-and-go in the mornings, and it’s infinitely scale-able and incredibly customizable. It was originally called “Three-Ingredient Cookies” but often around here they turn into four- or five-ingredient, because, well, I’m a rebel. LOL. So:   1) Grab some ripe bananas, either fresh or frozen. I would imagine that rehydrated freeze-dried bananas would also be fine, but have …

The following recipe for Pumpkin Custard was kindly sent to us by SirvivalBlog reader Bear. She notes: “It tastes like dessert but it’s healthy enough to serve for any meal. Pumpkin custard! I copied it from another homeschooling mama years ago and tweaked it. Her family often made it for breakfast, but my family prefers it chilled rather than warm, so I usually make it ahead of time, for lunch or dinner.” Ingredients 8 eggs (fresh, frozen, or reconstituted powdered) 1 large (29 oz) or 2 small (15 oz) cans pumpkin puree (NOT pumpkin pie mix) 1/2 – 3/4 cup …