Category: Recipe of the Week

The following Dutch Oven or Stock Pot recipe is adapted from The Scout’s Cookbook, published in England in 1959. In England, a Stock Pot is commonly called a “Billycan” or “Billy”. This roast recipe can be cooked on a stovetop, or over an open fire, if you are careful.  A large Dutch Oven or Stock Pot with a lid is required. You’ll need about 2½ lb. of loin of veal or pork (or if you’re partial to beef about 3 lb. of topside which you must ask the butcher to roll for you). 1. Put a knob of fat into …

The following traditional recipe for Dutch Oven Chicken and Dumplings is from reader S.T.. Ingredients 1 broiler or fryer chicken (2-1/2 to 3 pounds), shredded or chunked 3 cups water 1 cup chopped onion 4 celery stalks, sliced 3 medium carrots, sliced 1 teaspoon celery seed 2 teaspoons rubbed sage divided 1 teaspoon salt 1/4 teaspoon pepper 3 cups of commercial biscuit mix 3/4 cup plus 2 tablespoons milk 1 tablespoon minced fresh parsley Directions (Chicken) Place chicken and water in a Dutch Oven. Cover and bring to a boil. Reduce heat to simmer. Cook until chicken is tender, about …

The following recipe for a Seasoned Trailside Spaghetti With Tuna — intended for fellow backpackers or for campers — was sent to us by Tammy D. This recipe makes two servings. Ingredients 1 8-ounce package of dried angel hair pasta 1 6-ounce retort pouch or can of tuna in oil. (Bring a key-ring can opener!) 8 dried tomatoes, sliced 4 cups of water, filtered. 1 tsp dried basil 1 tsp oregano 1/4 cup Parmesan cheese 1/2 tsp garlic powder Dry Mix Making Directions — At Home Mix the basil, oregano, Parmesan cheese, and garlic powder. Place this mixture in two …

The following Dirty Rice recipe is from SurvivalBlog reader “Monkeyman”.  He notes that he often makes this doubled recipe. Ingredients 2 cups brown rice – you can use white rice, just reduce the liquid to exactly 4 cups 3 cups chicken broth One 14-oz. can of coconut milk, I add a little water to rinse out the can and add it Lard, Olive Oil, butter, or your grease of choice 2 medium onions, chopped 4 cloves fresh garlic, minced 2 pounds pork sausage Dried Home Grown Sage, to taste Directions Add rice, broth, coconut milk to large pot and bring …

The following recipe for Mediterranean Chicken & Potatoes is from reader Linda T. She notes:  “This has a nice lemony flavor. You’ll need an oven, a baking sheet with deep lip, and a garlic press.” Ingredients 3 lemons 6 cloves garlic, pressed 3 tablespoons fresh oregano leaves ⅓ cup plus 2 Tbsp. olive oil, divided 3½- to 4-lb. whole chicken, cut into 6 to 8 pieces 1 pound of smallish red potatoes, quartered 1 large red onion, cut into ½-in. wedges 1 tablespoon kosher salt, divided 1 pound Broccoli crowns, trimmed 1 teaspoon )or less) of freshly ground black pepper …

The following traditional recipe for Creamed Chipped Beef is from reader Rick G.. Note that Creamed Chipped Beef is a thick meat gravy that is familiar to folks who have served in the U.S. military. There, it is commonly and lovingly called Same Old Schumer (S.O.S.), or when served over toast, as Schumer On A Shingle (S.O.S.) or Schumer On A Raft. Ingredients 1-1/2 lb lean ground beef 1/2 cup flour 4 cup cold milk, cream, or substitutes. (See Directions Step #4.) Salt, to taste. Pepper, to taste. Worcestershire sauce, to taste. Directions In a large skillet, brown the ground …

The following quite flexible recipe for a Bean-Potato Breakfast Patties is from SurvivalBlog reader Richard T.  His introductory notes: “This is a breakfast that was inspired by, but has no recognizable features to, the traditional English breakfast. The objective was not to make an attractive plate, and it isn’t, but to make a breakfast that was high in energy and quick to get to the plate after the initial preparation. It is made in a batch and portioned out in 6-ounce serving patties and frozen. When served it comes out of the freezer and cooked up in a skillet and …

The following recipe for Simple Chicken and Dumplings was sent by reader K.W.. She notes: “This isn’t a family recipe, but I suppose my grandchildren will someday call it that.” Ingredients 4 medium carrots, diced 1 medium onion, diced 3 Tbsp flour 1 cup flour (+/-) 2 Tbsp butter 1⁄2 tsp dried thyme 4 cups chicken stock 1 lb boneless, chicken thighs, skinned Salt and black pepper, to taste 1 1⁄2 tsp baking powder 1 tsp chopped fresh rosemary 1⁄2 cup milk 1⁄2 cup frozen peas Directions Heat the butter in a pot or large saucepan over medium heat. Add …

The following pair of hot pepper sauce recipes are from SurvivalBlog reader Mrs. Alaska: Anyone who has ever eaten MREs appreciates the value of those little containers of Tabasco sauce.  Why not make your own, with shelf stable ingredients? Packages of dry peppers weigh next to nothing and last a long time. The following are two recipes, one for a Tabasco like sauce and another for a Sriracha-like sauce with the peppers I used, but you can personalize your heat preference with different peppers.  Some examples are: Puya and Arbol are hot.  Guajillo and Anaheim are mild.  New Mexican peppers …

The following recipe is from reader Chad in Wisconsin. He modified a commercial recipe that he found online, to allow him to make his equivalent of Resse’s Peanut Butter Cups, from his storage foods cache.  Chad says: “This is the ultimate ‘comfort food’ for The Dark Days.” He also notes: “This recipe can be doubled, for double your yum!” Ingredients Base Layer: 1 cup butter, margarine, or storage ghee 3-1/2 cups powdered sugar 2 cups peanut butter or reconstituted peanut butter powder 1-1/2 cups graham cracker crumbs Topping: ½ cup butter, margarine, or storage ghee 1 cup semi-sweet chocolate chips …

The following recipe for a layered baked Mexican Dip is from blog reader Phil M.. He says: “I have made this is in at least ten different countries over the years and it’s always been a hit.” Ingredients 1 Can refried beans (or dried equivalent) Jalapeno peppers  to taste 1 to 1½ cups cottage cheese 2 Cups shredded Monterey Jack cheese or mild cheddar cheese 2 green peppers diced 3 red peppers diced One bag of Nacho chips (round ones are good) Directions In a medium casserole, spread the refried beans evenly. Add a layer of Jalapeño peppers (I used …

The following recipe for Chickpea and Vegetable Curry was sent to us by Debra from Missouri.  She writes: “I hope this encourages you to expand your recipe repertoire. Adding new spices and recipes can go a long way to avoiding boredom at mealtime when you are eating from the [storage food] larder.” Ingredients Chickpeas – either a 15 oz can drain and rinsed, or a heaping one half cup of dried beans soaked overnight and cooked for approximately 1 hour (in unsalted water) if you don’t like or don’t have chickpeas you can use an equal amount of any other …

The following recipe African Peanut Stew comes from frequent SurvivalBlog recipe contributor “Mrs. Alaska.” Note: This recipe is modified from the one at Sylvia’s Feasting at Home web site. (A recommended site!) The title may sound unusual to some, but it is delicious, nutritious, and filling.  It utilizes shelf-stable and long storage items and is well suited to substitutions and freezing/reheating.  So, what’s not to like? Ingredients And Directions In 1- 2 TBS of coconut, peanut, or other oil, SAUTEE until soft: 1 chopped onion, 3-5 garlic chopped cloves, 1 TBS ginger, spicy fresh or dry peppers to taste, 1 …

The following oatmeal bar recipe is from blog reader Ron X. It makes an 8″ x 8″ panful. Ron says:  “This recipe is a great way to use some of your storage foods, and a good alternative use for your stored rolled oats, when breakfasts of oatmeal get boring and monotonous.  Use a little less oil, if you prefer your bars crumbly.” Ingredients First, mix together: 1/3 c light brown sugar ¼ c white sugar ½ c milk  (or substitute 2 Tbsp powdered milk+ ½ c water) 1 egg  (or substitute 2 ½ Tbsp “whole egg” powder + 2 ½ …

The following recipe for Traditional Welsh Mutton Stew is from reader E.J.: Ingredients 2-1⁄2 lbs of boned mutton or lamb. 4 large potatoes 2 large onions 4 medium carrots 1 sprig of fresh parsley 2 cups water salt (to taste) pepper  to taste) Directions Cut the meat into large chunks. Peel the vegetables and cut into thick slices. Chop the parsley. Choose a pot with a well-fitting lid and place the ingredients in layers, starting and finishing with potatoes. Pour in the water and season to taste. Cover and put on a very low heat for about 2 1/2 hours …