Category: Recipe of the Week

The following simple recipe for Corned Beef Hash ties in with my recent recommendation to buy some canned corned beef, before the upcoming price increases. This recipe comes 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 will be one of the bonus items in the next edition of the waterproof SurvivalBlog Archive USB stick. This 15th Anniversary Edition USB stick should be available for sale in the third week of January, 2021. Ingredients 2 cups chopped …

The following recipe for Beef Mironton 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 will be one of the bonus items in the next edition of the waterproof SurvivalBlog Archive USB stick. This 15th Anniversary Edition USB stick should be available for sale in the third week of January, 2021. Ingredients 6 slices cold (fully cooked) beef 1 cup beef bouillon or 1 cup water mixed with canned tomato sauce Salt and pepper, to taste …

The following Braized Beef Brisket recipe 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 will be one of the bonus items in the next edition of the waterproof SurvivalBlog Archive USB stick. This 15th Anniversary Edition USB stick should be available for sale in the third week of January, 2021. Ingredients 2 to 3 pounds brisket, or round of beef Drippings 2 tablespoons Butter or Butter substitute 1 chopped onion 1 chopped carrot 1 tablespoon …

The following recipe 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 will be one of the bonus items in the next edition of the waterproof SurvivalBlog Archive USB stick. This 15th Anniversary Edition USB stick should be available for sale in the third week of January, 2021. Ingredients 1/4 cup butter or butter substitute or other fat 1 tablespoon chopped onlon 1 chopped carrot 1 slice turnip 1/4 cup flour 1 cup water 1-1/2 cup …

Reader Daniel kindly sent us his recipe for hamburger and bean casserole. Ingredients 1 can french cut green beans 1 can cream of mushroom soup 1 small can of tomato Paste 1 Lb. Ground Beef, Browned and Drained 1 can diced tomatoes 2 cups of Basmati rice Directions Cook the rice. Brown the beef and drain off any grease. When the rice is nearly done, preheat your oven to 350 F. Lay down ground beef as a thin layer, in an oven-proof casserole dish. Add a layer of cooked rice. Continue layering, alternating all of the beef and rice. Spread …

Reader GritsinMontana kindly sent us her recipe for Dirty Rice. Ingredients 1 pound meat (ground beef, chicken, or sausage) 1/2 pound chicken livers (traditional but optional) 1 cup white rice 1.5 cups chicken broth 1 large onion, finely chopped 1-2 bell peppers, finely chopped 3-4 stalks celery, finely chopped A bit of butter or olive oil Thyme, dried or fresh One Bayleaf. (Remove after cooking.) Garlic, 2-3 cloves, minced Salt, 2-3 teaspoons And these three peppers, to taste: White pepper (start with 1 tsp)  Black pepper (start with 1 tsp)  Red pepper (start with 1/2 tsp)  Directions Wash your hands! …

Reader Claire kindly sent us her Four Cheese Spaghetti Bake recipe. She says that her family often requests it. I suppose this qualifies as a “comfort food”, for hunkering down in the pandemic. Ingredients 1-1/2 pounds of cooked spaghetti 1/2 pound Fontina cheese, coarsely shredded (2 cups) 1/2 pound Gruyère Cheese, coarsely shredded (2 cups) 1/4 pound Gorgonzola dolce cheese, crumbled (1 cup) 1/2 pound mozzarella cheese, coarsely shredded (2 cups) Ground pepper, to taste Salt, to taste Directions Preheat the oven to 350°. Butter a 13″-by-9″-inch baking dish. Cook the spaghetti in a large pot of boiling salted water …

Reader Dan H.. kindly sent us Salty-Sweet Trail Mix recipe. Dan says: “This recipe can be doubled. If you have kids in your house, then you should definitely double it–or you won’t have any left to eat while out on the trail. <grin>.” Ingredients 1/2 cup raw cashews 1/2 cup raw almonds 1/2 cup raw (shelled) pumpkin seeds 1/2 cup coconut flakes (rather than regular baking shredded coconut.) 2 tsp ghee, melted 2 TBS  maple syrup Salt, to taste. (Go easy on the salt, if the cashews, almonds, or pumpkin seeds you use are salted.) Directions Preheat oven to 350F. …

Reader Tom in New Hampshire kindly sent us his All-in-Skillet Macaroni and Cheese recipe. You can cook it in 12″ to 14″ diameter deep skillet that is oven-safe. It serves four adults. Ingredients 4 tbsp. White or whole wheat flour 4 tbsp. Butter, sliced into pats 3 c. Whole milk or cream, warmed 8 oz. Rigatoni, (or similar pasta noodles) 8 oz. Sharp Cheddar, grated coarsely Salt, to taste Ground pepper, to taste 10-oz. Butternut squash cubes 3 oz. Baby spinach (about 3 cups) 4 oz. Potato chips, crushed (about 3 cups) 2 tbsp. Chives, finely grated 2 tbsp. Parmesan …

Nathan sent us his Engineering Student Pad Thai recipe. Nathan says:  “This is a simple recipe I created after some trial and error. Ingredient ratios are variable depending on taste. This recipe makes enough for two adults.” Ingredients 1/2 cup peanut butter. (I prefer the stuff that is just peanuts and salt) 1/2 cup honey 1/4 cup soy sauce 2 tablespoons rice vinegar 1 tablespoon red chili paste 1 tablespoon sriracha sauce 1 teaspoon minced ginger or 2 teaspoons dried ginger powder 1 tablespoon minced garlic 1 pound rice stick noodles. Directions While the noodles boil, mix everything except the …

Jen kindly sent us three recipe options for small batches of brownies baked in a bread loaf pan.  Jen says: “Make a small batch of brownies when you need a little “comfort food” fix.  It will help make your supplies of these ingredients last longer.” The traditional recipe utilizes fresh ingredients. Both just-add-water mixes use powdered eggs and powdered vanilla extract.  You can find powdered vanilla extract in upper-end grocery stores right near the liquid vanilla extract and on Amazon.com. Just-add-water mix #1 has straight coconut oil. Mix #2 replaces some of the coconut oil with butter powder and water and …

Reader S.A. kindly sent us her Lima Beans With Ham crockpot recipe. She says:  “It’s all things good, and is a very hearty, filling dish.” Ingredients 1/2 large, left over heirloom tomato 1/2 c ham fat, rind, and meat 16 oz fresh, re-hydrated, or frozen baby lima beans 1/4  pound stick of butter 1/2 c Water Salt, to suit your taste Directions Dice into 1/2” square pieces the tomato and ham. Place in a crockpot. Add the frozen lima beans, stick of butter, and lightly add salt. Add 1/2 cup of water. Cook on your crockpot’s high setting, for 3.5 …

Reader OkieRanchWife. kindly sent us her recipe for Cauliflower Tabbouleh Salad. (Tabbouleh is a Lebanese salad that traditionally is made of parsley, mint, tomatoes, adn bulgur wheat. It is usually seasoned with lemon or lime juice, salt, and olive oil.) OkieRanchWife notes: “This a wonderful lo-carb substitute for bulgur tabbouleh. Since this is my own recipe I cannot claim that it is gluten-free; however, my ingredients are comparable to commercial recipes that are labeled gluten-free.” Ingredients 2 small heads Cauliflower, riced or grated. You can buy already riced cauliflower but if you are thrifty like me you can grate the florets on …

Reader Susan M. kindly sent us her favorite bread recipe: Ingredients 2 1/2 tsp. dry yeast 3 1/2 cup flour (or substitute 2 1/2 c. bread flour and 1 cup whole wheat flour or whatever flours you like; rye, wheat germ, plain AP) 1 1/4 cup milk (reconstituted nonfat dry milk works) 1/4 lb. butter (or shortening) 1/4 c. sugar (or honey) 1 T. molasses 1 tsp. salt 1 egg Directions Heat milk, honey, butter, salt until shortening begins to melt (115-120 degrees). In large bowl, comine 2 cups flours, with yeast. Mix well with wet ingredients. Stir in enough …

This week’s recipe is for a Dried Apricot Pie. It is a recipe excerpted from the scarce book Nine Hundred Successful Recipes, by Lulu Thompson Silvernail. This book, from my own book collection, was published in 1923. A recent change in U.S. copyright law now puts most pre-1925 books in the public domain. Lulu Thompson Silvernail’s emphasis in this book was recipes that included hard red winter wheat flour. This entire recipe book is just part of the extensive bonus content that is included in this year’s SurvivalBlog archive waterproof USB stick. Ingredients 2 cups stewed (reconstituted) dried apricots 3 …