Category: Recipe of the Week

The following recipe for a Broccoli-Chicken-Rice Skillet Casserole with a cheese sauce is from reader H.S.. This recipe serves six adults. Ingredients 3 cups chicken stock (or water) 1 cup brown rice (12 ounces 4 cups (12 oz.) broccoli crowns 2 cups milk 1/4 cup all-purpose flour 1 cup grated Cheddar cheese 1 cup nonfat or low-fat yogurt (I use the Greek style) 3 cups shredded chicken 1/4 cup bread crumbs 1/4 cup sliced almonds 1 tablespoon olive oil Salt and pepper, to taste (optional) Directions Bring chicken stock to a boil in a medium pot. Add rice, cover, and …

The following recipe for Chocolate Drizzled Popcorn is from Mrs. Alaska. She writes: Popcorn deserves a place in long term food storage pantries. It is inexpensive, lightweight, long-lasting, filling, and a versatile, easy snack that can be enjoyed sweet or savory, pleasing almost everyone.  Archeologists have determined that the popping form of corn was domesticated 7,000 years ago! My family goes five+ winter months without resupply.  We maintain a good supply of popcorn. Benefits: • Unopened bags and containers of plain, unpopped kernels can last several years (not microwavable packages that contain oils and other flavors).  Opened packages can be …

The following peanut butter granola recipe is from SurvivalBlog reader Jennifer R.  She writes: “This is one of many food storage recipes I’ve posted on the Prep School Daily blog, which focuses on food and medical preparedness.” Ingredients 1 ½ cups sugar 1 cup water 1 1/3 cups coconut oil 2/3 cup peanut butter ½ teaspoon salt ½ teaspoon vanilla extract 12 cups rolled oats 1 teaspoon cinnamon (optional) Directions In a small saucepan over medium heat, combine the sugar and water Stir occasionally until the sugar is completely dissolved. Stir in the peanut butter, coconut oil, salt, and vanilla. …

The following recipe comes to us from SurvivalBlog reader SaraSue.  It is for a homemade non-GMO biscuit mix powder. It is intended to replace commercially-made mixes such as Bisquick, that could include some genetically modified organism (GMO) grain. SaraSue notes: “If you read the packaging on a box of Bisquick, it will state that there are genetically modified ingredients in it. I purchase non-GMO ingredients from Azure Standard.” Yields: About 25 cups Ingredients One 5-pound bag of non-GMO all-purpose flour. (19 to 20 cups)3¾ cups buttermilk powder⅔ cup baking powder½ cup cane sugar (or organic sugar — this is optional, but …

The following very simple recipe for Food Storage Pantry Chicken Pot Pie is from SurvivalBlog readar D.M.: Ingredients 1 cup Bisquick Biscuit Mix 1 can (1 cup) Canned Cooked Chicken (or fresh, or frozen chicken meat, but must be pre-cooked) 1 can (or 1-2/3 cups fresh or frozen) Canned Mixed Vegetables 1 Can (10.75 -ounce) Cream of Chicken Condensed Soup 1+ Cup Water (or equal amounts of water and milk) Directions Pre-Heat your oven to 400°F. Mix vegetables, chicken, and soup in an ungreased 9-inch glass pie plate. In a mixing bowl, stir together the biscuit mix and water with …

The following recipe for Noodles with Peanut Sauce is from Mrs. Alaska. 1.  Save any meat or fish bones and/or vegetable skins, peels, ends, leaves, etc to occasionally make batches of broth.  Pressure can this broth to save it long term. 2.  Cook a package of noodles in broth, according to directions. (Boiling noodles in broth results in a more flavorful dish than boiling them in water.)  Note that generally dry wheat noodles take 8 – 13 minutes, rice noodles 5 minutes, and fresh, homemade pasta just 2-3 minutes. 3. Drain the noodles, saving the broth for making the sauce. …

The following recipe for west coast navy bean crockpot soup is from SurvivalBlog reader J.J.. This is a slowed-cooked crock pot recipe. J.J. writes: “I was able to acquire this recipe from a navy cook decades ago and it’s a keeper. I have never had a navy bean soup that could top this recipe. The aroma will drive you crazy but it’s worth the wait. The dill relish is truly the secret ingredient. If needed, you can add extra water to replace any that has evaporated. Be advised not to use any ham that has water added in, ham bone …

The following recipe for Powdered Milk Granola Bars is from reader S.S.. Dry nonfat milk is used in a glaze topping. Ingredients 8 Tbsp. (1 stick) butter (Note: Fresh butter is preferred — using reconstituted butter from butter powder can be tricky with this recipe.) 10.5 oz. marshmallows (miniature marshmallows melt more readily) 6 cups of granola or other dry breakfast cereal. Kids like Cheerios, but granola is much more healthy. 1/2 cup nonfat dry milk powder 1 Tbsp. powdered sugar 2 Tsp of tap water Directions Butter or PAM an 8-inch square pan or a loaf pan. In a large pot over medium heat, …

The following flexible recipe is from SurvivalBlog reader D.G. D.G. writes: “This Sweet and Sour Lentils Over Rice recipe is a variation on something that my wife found online, back in the early AOL days of the Internet.  This is one way that we use up some of our storage food stocks. When you combine legumes and rice, you get a complete protein that your body can digest and use just as well as it does meat. Note: This recipe can be scaled up or down, depending on how many people you are serving.  Plan on 3/4 cup of lentils …

The following Asian Chicken Fried Rice recipe is from reader Helen O.  She notes that it is an ideal way to use some of your long-term storage foods. Ingredients 2 cups cooked white rice, cooled ½ cup finely diced onions (you may substitute rehydrated dried onion) ¼ cup rehydrated freeze-dried or air-dried green peas 1 cup rehydrated shredded carrots (or fresh) ¼ cup oil or shortening 1 Tbsp. peanut butter ½ cup chopped cooked chicken. (Canned chicken will suffice) 2 Tbsp. soy sauce 2 eggs, or equivalent in dehydrated egg powder Spices to suit your taste, including garlic, tumeric, dried …

The following recipe for Salmon Croquettes is from SurvivalBlog reader Mrs. Alaska. It can be made with salmon or any other canned (or fresh) fish. The versatile recipe below can be made completely with long-storage foods — or with fresh ingredients.  The patties or croquettes can be deep fried, pan fried, or oven baked, and served as appetizers or entrees. Ingredients 1 can of salmon, oysters, clams, or tuna / or about 6 oz fresh (use the oil, too.  If the fish is canned in water, measure and use it to reconstitute the onions) ¼ cup dried onions, reconstituted / …

The following recipe for Roasted Squash Seeds is from SurvivalBlog reader Mrs. Alaska. She writes: “Why throw out the seeds of winter squash like butternut, acorn, spaghetti, and pumpkin?  You can roast them for a tasty seasonal snack. Or you feed them to poultry or save them to sow, next year. For personal eating, I consider pumpkin seeds too woody a texture to be palatable (but I love pepitas, which are hulled pumpkin seeds). The smaller, thinner seeds of other squash have a better texture and good flavor.  Here is how to roast squash seeds. 1)      Scoop out the seeds. …

The following spicy cornbread recipe comes from reader S.A., as a follow-on to her previous recipe article on how to expand on standard storage staple foods. I love cornbread, I’m a southerner. I’ve spent a lifetime making muffins from scratch, but here’s an easy way to expand your cornbread. My preference is sweet, jalapeño cornbread with small corn kernels for added texture and calories. Ingredients 1 box Jiffy corn muffin mix 1 Can white shoepeg corn 2 teaspoon sugar Dehydrated jalapeños, to taste.  (Use more or less to match your tolerance for spiciness) Directions Grease or PAM-spray a 12-muffin tin. …

Mrs. Alaska provided directions for an easy-to-make yogurt with dry (or fresh) milk and a few tablespoons of store-bought yogurt (with live cultures) per quart of milk. “I have successfully done so with dried, non-fat milk and even from store-bought yogurt that had frozen. Motivations: I do not raise milk-producing animals. It is challenging for us to transport dairy products to our home. With yogurt, I can replace sour cream in any dip, sauce, gravy, baked goods (like pancakes and quick breads) as well as using it for a topping for fruit or granola. Directions: Heat 1 quart of milk …

The following recipe for zucchini cheese pancakes was kindly sent to us by SurvivalBlog reader M.N.R.. Ingredients 1 cup flour 1 tsp baking soda I/4 tsp salt or to taste 1 cup shredded zucchini (using more or less is okay) 3/4 cup shredded cheese (cheddar is a yummy choice) 2 eggs 1 tbsp sugar (optional) Enough milk to make the mixture the consistency that you desire Directions Mix all ingredients together. Heat butter in skillet. Pour pancake-sized amount io batter into a skillet. Cook until light brown. Chef’s Notes: We prefer one larger (5-inch diameter) thicker pancake per person, but …