Category: Recipe of the Week

The following recipe for Red Wine Venison Stew is from reader Kelly in Montana. Kelly says: “This is an old French recipe that requires 8+ hours to marinate the meat, but it is worth the wait.” Ingredients 2 to 3 pounds of venison, cubed 1 cup coarsely chopped white or yellow onions 3 medium carrots, sliced to 1/4-inch thickness 1/4 cup finely chopped celery Up to 3/4 teaspoon salt (to taste) Up to 1/2 teaspoon ground black pepper (to taste) 2 teaspoons dried parsley 1/2 teaspoon dried thyme 1/4 teaspoon dried crushed rosemary 1 cup dry red wine 3/4 cups …

The following Sazon Spiced Soup recipe is from SurvivalBlog reader Gwen. She writes:  “This is based on a recipe that was given to me but I changed four elements so I would say it qualifies as an original one. Ingredients 1 lb ground hamburger 1 bag of frozen mixed vegetables 2 – 32 oz Swanson Vegetable Broth 1/2 cup dry macaroni noodles 1 can of red beans 1-2 packages of Goya Sazon seasoning found in the Mexican aisle Directions Brown your hamburger or ground meat of choice and drain the fat. In a saucepan heat the broth to boiling and …

The following recipe for Chimichangas De La Bambi (Picante Venison Chimichangas) is from reader Michael S.: MixING Ingredients 1 pound of lean ground venison 1 medium onion, chopped 1 cup Picante sauce 1/2 to 2/3 cup grated Cheddar cheese Salt, to taste Pepper, to taste Frying Ingredients 1 package of Chinese egg roll wrappers. (I use Wing Hing brand.) Olive oil or Vegetable oil Directions In a medium to large fry pan, brown the venison with chopped onion, stirring the venison briskly to reach a small crumble texture. Drain. Add picante sauce. Add salt, and pepper (to taste). Simmer at …

The following detailed recipe was kindly sent to us by SurvivalBlog reader Debra in Missouri: Dish End Soup Being a bookworm at heart, I’ve amassed a small collection of books on rationing, wartime cooking and famine. Inspiration for this recipe comes from a book by Wong Hong Suen called WARTIME KITCHEN: Food and Eating in Singapore 1942-1950. Published in 2009 by National Museum of Singapore, it contains a wealth of information about the public adaptation to wartime scarcity. “Dish ends became a gourmet food. This was the soup stock made from boiling all the food left over by customers of …

The following recipe for Green Tomato and Apple Chutney is from SurvivalBlog reader St. Funogas.  Here is his description: This recipe is loosely adapted from the Ball Complete Book of Home Preserving and is a great way to use up some of those end-of-season green tomatoes. This is the best chutney I’ve tried, a spicy-sweet mix that goes well with anything from scrambled eggs and omelets, to a topping for those ho-hum pan-fried pork chops, and even makes a great salsa for chips. I typically use generous heaps when I use it. Once you try it I’m sure you’ll like …

The following recipe for Fry Pan Ham & Rice is from SurvivalBlog reader Lisa in Ohio. You will need a large fry pan with a lid, or a skillet with a lid. Note that cooked turkey may be substituted for the cooked ham. Ingredients • 1-1/2 teaspoon olive oil • 1 cup of sliced mushrooms • 1 medium-size onion, chopped • 1 cup pre-cooked ham or turkey, cubed • Ground pepper (to taste) • 1/4 cup water (omit if using cooked rice instead of instant rice) • 1/2 cup chicken broth or turkey broth • 1 cup cooked rice or 3/4 …

The following recipe for Zucchini Soup is from reader M.N.R.  He says: “Super easy. No exact measurements needed.” Ingredients Onion  (I prefer a sweet onion such as Vidalia) Garlic to taste (I use 2 cloves sliced into tiny pieces) Two large potatoes (I use Yukons because they’re ready) Lots of sliced zucchini (A great way to use up those oversized zucchini) Water Salt to taste Directions Put all ingredients in large saucepan. Add just enough water to cover. Boil until everything is soft. Pour everything into a blender. Blend on high until thoroughly blended (a minute?) Yummy creamy zucchini soup! …

The following recipe for Chicken Boullion-Flavored Rice is from SurvivalBlog Reader Carl W.. It is a tasty way to use some of your stored rice. The dried versions of the seasonings store well, so this would make a good TEOTWAWKI recipe. This recipe makes 4 to 5 servings. Ingredients 3 cups of white rice — This can be long grain, short grain, Jasmine, or Basmati. 2 tablespoons of chicken bouillon powder (or less, if using concentrated bouillon cubes.) 2 teaspoons of dried onion dices or powder (or 3 teaspoons if using fresh, finely chopped onion) 1/4 cup of dried parsley flakes (or closer to …

The following recipe for Sweet Zucchini Relish is from SurvivalBlog Reader “Sis.”  (Note: This is not an inadvertent repeat. Last week, Sis sent us a recipe for her Dill Zucchini Relish. This alternate recipe has a quite different taste.) Ingredients 20 cups zucchini  (I grate it then chop it to make small pieces)  5 cups onion, diced 7 cups vinegar (I use half cider and half white) 6 cups sugar (I use half turbino and half white) 3 tsp. Celery seed.  3 tsp. Tumeric. 1 tsp. Clove powder 1 tsp. Cinnamon. 4 tsp. Allspice powder 2 Tbl. Mustard seed. Directions …

The following recipe for Dill Zucchini Relish is from reader “Sis”:  Dill Zucchini Relish. Ingredients 9 lbs Zucchini (or Cucumbers), diced 1/2 cup pickling salt (I use sea salt) 2 tsp. Tumeric 4 cups water 3 cups white vinegar 1 cup apple cider vinegar 1 white onion (finely chopped) 2 Tbl. Sugar 2 Tbl. Dill Seed 1/4 cup fresh red pepper (finely chopped) Directions Combine all ingredients in a large kettle. Bring to a boil Simmer 10 minutes. Put in canning jars Process in water bath canner for 15 minutes. SERVING I use these relishes with my canned meats to …

The following recipe for a high-protein nut and trail mix recipe comes to us from SurvivalBlog reader Carl B. Ingredients ½ cup dried blueberries 1 cup dried cranberries ½ cup dried cherries (tart style) ½ cup salted dried sunflower seeds (optional) 2 ½ cups salted mixed nuts (preferably with almonds but without any peanuts–unless you love peanuts.) ½ cup small dried pineapple (chop first to 1/3-inch cubes, if the chunks are too large) 1 cup M&Ms or Reese’s Pieces Carl’s Note: The last ingredient is optional or can be reduced. You may substitute one cup of something else that is sweet …

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 …