Category: Recipe of the Week

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 …

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 …