Category: Recipe of the Week

Posole notes: My husband and I developed a blend of my mother’s tomato-based posole (a hominy-meat soup) that she learned in Mexico and his sister’s red chili-based posole. Neither of those recipes was a written recipe but more a method. My posole is significantly distinct from the other two and is our own creation. I have never printed it before and have not had it copyrighted. I use a church cookbook recipe for the red sauce, but it may be copyrighted. (Use whatever red chili sauce or recipe you have available.) This is a two-day process. Posole Ingredients 1 large …

Ingredients: small chopped onion 1 lb ground venison (or beef, lamb) 1 1/2 cups uncooked white rice 2 cups chicken broth 2 cups salsa (my pint jars of homemade salsa are great) Directions: Brown meat in skillet on medium heat. Add onion and uncooked rice. Stirring frequently. When rice begins to brown, stir in chicken broth and salsa. Bring to a boil then reduce heat, cover and simmer for 20 minutes. o o o Do you have a favorite recipe that would be of interest to SurvivalBlog readers? Please send it via e-mail. Thanks!

I literally spent years working on this recipe, taking notes, and making changes after every less-than-stellar effort. (And there were a lot of these!) There were the years I served a brick of dressing (too many eggs), and the year I served green dressing (too much sage).Then I decided I needed to learn to make it in the crockpot to reserve the oven for the turkey and other dishes, and that was a whole ‘nuther learning experience. You get the idea.  But I finally came up with what we think (and our family and guests seem to agree) is …

Give this Beans and Rice recipe a try now, so you can tweak it to fit your tastes for TEOTWAWKI (later). (Serves 4-6 people) Ingredients: 4 cups rice 8 cups water 1/2 pound bacon, cut into small pieces 1 onion, diced 1 1/2 cup brown sugar 4 small cans chilliettes type chili beans

Ingredients: 2 pounds fresh, green beans 1 1/4 pounds flank steak 1 teaspoon fresh ginger, grated or 1/2 teaspoon ginger powder 3 Tablespoons sesame oil 1 clove garlic, minced 1 1/2 cups beef stock or bullion 3 Tablespoons cornstarch 2 Tablespoons soy sauce 2 Tablespoons sherry Salt and pepper to taste

Georgia’s Girl’s Pizza Pasta Ingredients: 3 c. hot water 14 oz. jar of pizza sauce, using a little water with lid on to rinse out the last remaining sauce and add to pot 2 (4 oz) cans mushrooms, drained 2 1/4 c. pasta, such as elbows, spiral, etc. (Mueller’s brand only) Add-ins, such as pepperoni, ground beef, onions, basil, Mrs. Dash, or other herbs and spices you prefer and Mozzarella cheese for topping, shredded is best

This is one of my favorite recipes post-deer season. The Franks Buffalo hot sauce is just my favorite, but you can substitute your favorite hot sauce. I am not good with measurements, and they’re all approximate. Sorry. So, you will need to adjust to taste. Ingredients: 2-3 lbs of fresh, trimmed venison backstrap 2 eggs 2 cups buttermilk 3/4 cup of Franks Hot Buffalo sauce 4 cups all-purpose flour 4 Tbsp black pepper 3 Tbsp cayenne pepper 2 Tbsp paprika 2 Tbsp seasoning salt 4 cups plain bread crumbs

Ingredients: 2 pounds fresh, green beans 1 1/4 pounds flank steak 1 teaspoon fresh ginger, grated or 1/2 teaspoon ginger powder 3 Tablespoons sesame oil 1 clove garlic, minced 1 1/2 cups beef stock or bullion 3 Tablespoons cornstarch 2 Tablespoons soy sauce 2 Tablespoons sherry Salt and pepper to taste

I have been using this recipe for about 20 years and continue to experiment with different ingredients and techniques. My favorite is still using the basic ingredients, letting it cool overnight, and slicing it for toast the next morning. My neighbors like it also.

Ingredients

4 to 4 1/2 cups all purpose flour
1 to 1 1/2 teaspoons of salt
1 to 2 teaspoons of granular yeast
about 1 3/4 to 2 cups of warm water[2]

May also use the following items (examples):

1/4 cup of wheat germ;
1/4 cup of oatmeal;
1/4 cup of rye flour;
1/4 cup of cornmeal;