Category: Recipe of the Week

Avalanche Lily’s Eggless Ginger Snap Cookies This recipe is one of our fairly quick and easy favorites, here at the Rawles Ranch. Ingredients 1 Cup Flour (we usually use white flour) 1/2 tsp Baking Powder 1/2 tsp Baking Soda 3/4 tsp Ground Ginger 1/2 tsp Ground Cinnamon 1/4 tsp Ground Nutmeg 1/4 tsp Ground Cloves 1/4 tsp Salt 1/4 Cup Softened Butter 1/4 Cup Sugar 2 Tbsp Light Brown Sugar 1/4 Cup Dark Molasses 1/2 Tbsp Water Later: 2 Tbsp White Sugar (to coat the unbaked cookies) Directions First, thoroughly mix all of the dry ingredients and spices EXCEPT the …

When I discovered that I was intolerant to milk products, I was forced to create dairy-free versions of some of my recipes. This is one of my favorites and uses canned coconut milk. (I haven’t yet tried this with reconstituted powdered coconut milk, but I plan to.) Ingredients: 1 large butternut squash 1 medium onion 3 medium sized apples 1 Tablespoon or two or three cloves of garlic (or amount to your taste, I use Kirkland brand diced/chopped garlic) 1 13 oz can Coconut milk (I use Native Forest Brand, Unsweetened) 1 Tablespoon coconut oil (for frying) Himalayan salt, to …

Introductory Notes: This is a favorite recipe for winter-time. I often pick out a basic recipe and then adapt it to what I want and like.  I am not an exact science person when it comes to cooking and definitive measurements of anything. So I will do my best when giving you approximate measurements for the ingredients I use.  Please feel free to adapt all of my recipes to your own taste. I have included a concluding note about food intolerances, as optional reading.   Ingredients 3 quarts of Beef Bone Broth (Prepared in advance, see below.) 8 medium potatoes, …

Reader “Sis in Montana” kindly sent us one of her family’s favorite recipes: Mom’s Quick Homemade Pasta Sauce Ingredients: 5 – 8 oz. Cans of Tomato Sauce 1-1/2 tsp. Dried Parsley 1-1/2 tsp. Dried Oregano 1 tsp. Dried Basil 1 TBSP. Garlic Powder 2 tsp. Onion Powder 1 Pint (or 1 pound) Browned Hamburger Directions: Combine all ingredients, mix thoroughly, and simmer for at least 20 minutes, stirring occasionally. This can simmer while you are preparing the pasta of your choice. Notes: This recipe can be made with storage foods, including canned browned hamburger. This goes well with garlic bread. …

This is one of our favorite holiday cookies here in northern New Mexico. The traditional shape in this area is a simple disk about 1 1/2 inches in diameter, but you can use your cookie cutters if you want to. Ingredients: 6 cups all-purpose flour 1 tbs baking powder 1/4 tsp salt 2 cups lard 1 1/2 cups white sugar 2 tsp anise seed 2 eggs 1/4 cup brandy 1/4 cup white sugar 1 tbs ground cinnamon

Ingredients: 3 lbs lean beef brisket 1 tsp salt 1/4 tsp pepper 1 sliced onion 1 stalk of chopped celery 1/2 cup chili sauce (catsup consistency) 1 can of beer Directions: Place beef in a slow-cooking pot. Add salt, pepper, onion, celery, and chili sauce. Pour Beer over all. Cover and cook on low for 8 to 10 hours or until tender. Remove beef from pot and slice. Skim the fat off of the juices and serve with the meat. Makes 5 to 6 servings. o o o Do you have a favorite recipe that would be of interest to …

Ingredients: 1 (12oz) can of beer 1 tbs dry mustard 1 tsp Worcestershire sauce 1/2 tsp salt 1/8 tsp pepper 1 lb processed American cheese, cut into cubes 1 lb sharp cheddar cheese, cut into cubes

Ingredients: 1 lb pasteurized process cheese spread 1 (1-lb) can of chili without beans 4 green onions, chopped 1 (4oz) can of chopped green chili peppers Directions: Mix all of the ingredients in a CrockPot® or other slow-cooking pot. Cover and cook on low for 2 to 3 hours. Serve hot from the pot. Use as a dip for corn ships or as a sauce over Mexican food. Makes about 4 cups. o o o Do you have a favorite recipe that would be of interest to SurvivalBlog readers? Please send it via e-mail. Thanks!

Ingredients: 2 lbs sliced beef or calves liver 4 slices of bacon, cut in half 1/2 cup chopped carrot 1/2 cup chopped celery 1 small onion, sliced 1 (1-lb) can of stewed tomatoes 1 tsp salt 1/8 tsp pepper 1 small bay leaf

Ingredients: 4 lbs of Oxtails, cut into 2-inch lengths 1/4 cup flour Salt and pepper 2 tbs salad oil 1 medium tomato, peeled and chopped 1 onion, chopped 3 carrots, chopped2 turnips, chopped 1 clove garlic, crushed 1 bay leaf 3 cups beef bouillon 1 cup port wine 1/2 tsp pepper 2 leeks, sliced

Ingredients: 1 1/2 lbs lean ground beef 1 small onion, minced 2 stalks celery, minced 1 (12 oz) bottle of chili sauce 2 tbs brown sugar 1 tbs Worcestershire sauce 1 tsp salt 2 tbs sweet pickle relish 1/8 tsp pepper

Traditionally, this recipe is made with mashed potatoes and ground beef, but we like our Sunday Pot Roast. We almost always make this meal with the leftovers from that meal and will often make a much larger pot roast than needed, just to have enough to make this dish the following day. Ingredients: Roast beef – cooked, trimmed of fat, and shredded. Baked potatoes, sliced about 1/2” thick Carrots, cubed about 1/2” Peas and/or Green Beans. If using green beans, cut about 1/2” long. Any other savory leftover from that Pot Roast that you want. Sliced Swiss Cheese Ground Pepper

Ingredients: 5 to 6 large baking potatoes 3 tbs butter 1/2 cup milk 1/2 cup dairy sour cream 1 tsp salt 1/8 tsp pepper 2 tbs grated Parmesan cheese Chopped chives

Ingredients: 3 to 4lb beef pot roast Salt and pepper 1 (10 3/4 oz) can alphabet vegetable soup, undiluted 1/2 cup dry red wine 1/8 tsp dried basil 2 tbs finely chopped parsley

Ingredients: 4 to 5 lamb shanks 1 tsp salt 1/4 tsp pepper 1 cup dried apricots 1 cup pitted prunes 1 cup water 2 tbs vinegar 1/3 cup sugar 1/2 tsp ground allspice 1/2 tsp ground cinnamon 1/2 tsp ground cloves