Category: Recipe of the Week

We’re expecting an “Arctic blast” soon and this is the soup I’m preparing to help keep us warm. While there is some slicing-and-dicing involved, the lentils cook up quickly enough that you can have it on the table in under an hour and a half. Earthy, healthy, comforting, and a little different, I think you’ll like it. Plain ol’ saltine crackers are a perfect accompaniment, though chunks of warmed crusty bread will definitely kick it up a notch. Ingredients: 2 Tbsp. olive oil 1 ½ c. cooked diced ham ¾ – 1 c. chopped onions (about 1 small onion) 2 …

Ingredients: 4 turnips, peeled and quartered 4 potatoes, peeled and quartered 2 Tbsp minced onion 1 Tbsp salt Water 1/4 cup light cream 2 Tbsp soft butter or margarine 1/2 tsp salt 1/8 tsp pepper Directions: Combine turnips, potatoes, onion, and 1 Tbsp salt in a slow cooking pot. Cover with water; then cover and cook on low for 6 to 8 hours or until vegetables are tender. Drain well. Mash; then add cream, butter, 1/2 tsp salt, and pepper. Beat until fluffy Makes 6 servings. o o o Do you have a favorite recipe that would be of interest …

Ingredients: 4 eggs (room temp.) 2 cups flour 2 tsp. baking soda 1/2 tsp. salt 2 tsp. cloves 2 tsp. cinnamon 1/2 tsp. ground ginger 1/4 tsp. nutmeg 2 cups granulated sugar 1 cup oil 1 can (1 lb.) pumpkin Directions: Preheat oven to 350 degrees. Sift together dry ingredients. In a large mixing bowl, beat eggs and sugar at high speed until light and fluffy. Then beat in oil and pumpkin at low speed. Add dry ingredients; mix until combined. Pour into an ungreased 9” tube pan. Bake about 1 hour. Cool, then remove from pan. Serve with whipped …

Bird Seed Bars (“Power Trail Bars”), by C.J. Ingredients: 2 cups rolled oats 1 cup *pumpkin seeds 1 cup sesame seeds 1 cup *sunflower seeds 8 Tbsp butter 6 Tbsp honey 1/2 cup raw sugar (or just brown sugar) 1/3 cup peanut butter 1 cup dried fruit, such as apricots, cranberries, or raisins Directions: Mix oats with seeds, spread out on tray and bake 15 minutes at 180 degrees. To make the “glue” that holds these together, melt and simmer butter, honey, sugar, and peanut butter together for 5 minutes. In large mixing bowl combine your wet into dry ingredients; …

Ingredients: 4 eggs (room temp.) 2 cups flour 2 tsp. baking soda ½ tsp. salt 2 tsp. cloves 2 tsp. cinnamon ½ tsp. ground ginger ¼ tsp. nutmeg 2 cups granulated sugar 1 cup oil 1 can (1lb.) pumpkin Directions: Preheat oven to 350 degrees. Sift together dry ingredients. In a large mixing bowl, beat eggs and sugar at high speed until light and fluffy. Then beat in oil and pumpkin at low speed. Add dry ingredients, mix until combined. Pour into an ungreased 9” tube pan. Bake about 1 hour. Cool, then remove from pan. Serve with whipped cream …

Ingredients: 2 to 2½ lbs beef stew meat, cut into 1-inch cubes Salt and pepper 1 cup smoke-flavored barbecue sauce 1 cup beef bouillon 2 (1-lb) cans dry lima beans, drained Directions: Sprinkle beef with salt and pepper. Place in a slow cooking pot with barbecue sauce and bouillon. Cover and cook on low for 4 to 6 hours. Add drained beans and cook on high 15 to 20 minutes. Makes 6 servings o o o Useful Recipe and Cooking Links: Do you have a favorite recipe that would be of interest to SurvivalBlog readers? Please send it via e-mail. …

Ingredients: 3½ to 4 lbs corned beef Water 2 Tbsp prepared mustard 1½ tsp horseradish 2 Tbsp red wine vinegar ¼ cup molasses Directions: In a pot, cover corned beef with water. Cover and cook on low for 6 hours (making sure the water always covers the meat; add more water if necessary). Drain the cooked corned beef and place on a broiler pan or oven proof platter. Combine mustard, horseradish, wine vinegar, and molasses. Brush sauce on all sides of meat. Brown in 400° oven for about 20 minutes or until it begins to brown; brush with sauce several …

Ingredients: 1 lb beef stew meat, cut into 1-inch pieces 1 (1 3/8 oz) pkg onion soup mix 6 cups water, hot 2 carrots, peeled and shredded 1 stalk celery, finely chopped 1 tomato, peeled and chopped 1 cup packaged biscuit mix 1 Tbsp parsley, finely chopped 6 Tbsp milk Directions: In a slow cooking pot, sprinkle beef with dry onion soup mix and pour hot water over the meat. Stir in carrots, celery, and tomato. Cover and cook on low for 4 to 6 hours or until meat is tender. Turn control on high. In a small bowl, combine …

This delicious beans and rice recipe provides a complete protein. It is great survival recipe– ideal for times when meat is scarce, or for use by vegans or vegetarians. Ingredients: 1 Cup Rice – rinsed 3-14 oz. cans black beans – slightly rinsed 1 Large green pepper – chopped 2 Medium onions – chopped 4 Cloves garlic – crushed 1-2 tsp. cumin 1-2 tsp. chili powder Beef or chicken stock – 1 can Cilantro washed and chopped (optional) Oil for saute Salt & Pepper Directions: Saute onions and peppers with crushed garlic in oil Add ½ of cumin & chili …

This old family cake recipe is baked in a greased Bundt pan: Mix the following ingredients thoroughly, to form the batter: Two cups finely ground white flour 6 tsp cocoa powder 1 cup of granulated sugar 1 cup of Miracle Whip (or a similar mayonnaise) 1 cup of water 1 tsp vanilla extract (liquid) Pour the cake batter into a greased Bundt pan and then bake at 375 degrees Fahrenheit for about one hour. (Check it with a toothpick to test if it is done.) o o o Useful Recipe and Cooking Links: Yellow Cake Made from Scratch Food Storage …

Ingredients: 4 tbs butter 2 tbs honey 1 1/2 pounds pork tenderloin, trimmed of silver skin Salt and pepper 1/4 cup water Directions: Preheat oven to 375 degrees. In a Dutch oven or ovenproof skillet, heat butter and honey over medium heat, stirring to melt butter. Season pork with 1/2 teaspoon salt and 1/4 teaspoon pepper, and place in pan. Cook until underside is lightly browned, about 5 minutes. Turn pork, and cook until other side is browned, about 5 minutes more. Lower the heat if the honey begins to burn. Put pan in the oven, and roast until pork …

Ingredients 6 skin-on, bone-in chicken thighs (about 2.25 pounds) Salt and pepper 1 tbs vegetable oil Directions: Preheat oven to 475°F. Season chicken with salt and pepper. Heat oil in a 12″ cast-iron or heavy nonstick skillet over high heat until hot but not smoking. Nestle chicken in skillet, skin side down, and cook 2 minutes. Reduce heat to medium-high; continue cooking skin side down, occasionally rearranging chicken thighs and rotating pan to evenly distribute heat, until fat renders and skin is golden brown, about 12 minutes. Transfer skillet to oven and cook 13 more minutes. Flip chicken; continue cooking …

Ingredients: 1 frying chicken, cut up ¼ cup flour 3 tbs sesame seeds ½ tsp salt ¼ tsp pepper ¼ cup salad oil 1 small onion, chopped 2 stalks celery, chopped ½ cup dry white wine 1 chicken bouillon cube, crumbled ½ tsp tarragon ¼ cup water ¼ cup cornstarch 1 cup dairy sour cream Directions: Coat chicken with mixture of flour, sesame seeds, salt, and pepper. In a large skillet, brown chicken in oil, then place in a slow cooking pot. Add onion, celery, wine, bouillon cube, and tarragon, then cover and cook on low for 6 to 8 …

Ingredients: 8 medium carrots, cut into small sticks ½ cup chicken bouillon ½ cup dry white wine ½ tsp dried dill weed 2 tsp instant minced onion ¼ tsp garlic salt 1 Tbsp lemon juice 2 Tbsp cornstarch 2 Tbsp cold water Directions: Place carrots in a slow-cooking pot. Combine bouillon, wine, dill, onion, garlic salt, and lemon juice; then pour over the carrots. Cover and cook on high 2 to 3 hours. Dissolve cornstarch in water, then stir into the carrot mixture. Cook on high for 10 minutes or until slightly thickened. Makes 6 servings. o o o Useful …

Ingredients: 1½ lbs lean ground beef 3 slices of bacon, diced 1 small onion 2 tbs flour ¼ tsp paprika 1 tsp salt 1 (10¾ oz) can of condensed cream of mushroom soup 2 tbs dry red wine 1 cup dairy sour cream 6 to 8 hamburger buns, toasted and buttered Directions: In a large skillet brown beef and bacon until red color disappears; then, drain. In a slow cooking pot, mix together drained beef, bacon, onion, flour, paprika, and salt. Stir in undiluted soup and wine. Cover and cook on low for 4 to 5 hours. Stir in sour …