Recipe of the Week:

Ray R.’s Chicken Stew We have a favorite soup recipe, made as follows: Chicken Stew 16 c Water – for a soup instead of a thick stew make this 20 to 24 cups – we use water from our Berkey filter since it tastes better. 16 tsp Knorr tomato/chicken bouillon – adds a great flavor. 25 oz boneless skinless chicken – this can be fresh, frozen, or home canned – it is about a quart of my home canned chicken. 1 c Dry pearled barley – we buy these in 25 lbs sacks at Restaurant Depot which we first learned …




Recipe of the Week:

Jo N.’s Oatmeal Bread I like this recipe because it makes three nice loaves with little effort.  You do not need to attend to the bread that closely so you can go off and do other chores while it is rising (2 times) and baking.   Today was bread making day for me, and this is an easy recipe that can be made with supplies we all should have on hand.   Oatmeal Bread (makes 3 loaves) 4 c boiling water 3 c oats (Quaker Oats, not instant) 7.5 to 8.5 c flour (regular is fine and is what I use) …




Recipe of the Week:

S.A.’s Hearty Bean Soups First, if your family doesn’t feel that a hearty bowl of beans is a meal, you need to start down this path as soon as possible. In my childhood, even though coming from a comfortable, educated home, every single Saturday, while the house was being cleaned and weekly grocery shopping done, a big pot of pinto beans was on the stove simmering away. My parents, both raised during the Great Depression, descendants from Civil War families, had also lived through rationing during WWII. The pinto beans were served with cornbread slathered with butter. My father would …




Recipe of the Week:

Lin H. wrote: “Don’t buy spaghetti sauce in jars or cans since it is easy, thrifty and adaptable to make your own. You know what’s going into it, you can do many different meals with the one basic homemade recipe, and the ingredients are easily kept in your home (and preparedness ) pantry.”   Lin H.’s Easy Red Spaghetti Sauce   1-2 tbs. olive oil (optional, depending on your meat choice) 1/2 lb. meat (ground beef or pork or venison, bulk sausage, diced smoked sausage, cut bacon, Vienna sausage dices, cut pepperoni slices, diced canned ham; the possibilities are wonderfully …




Recipe of the Week:

Notutopia’s Creamy Mushroom Soup From Storage Foods 1-1/2 cups dried mushrooms 2 cups hot beef bouillon, make it from powdered or cubed bouillon 4 cups milk, made from powdered milk 6 tbsp. flour, all purpose 1/2 cup dried onions 1/4 cup margarine, or powdered butter 1 tsp. kosher salt Parsley flakes for garnish Directions: Sauté mushrooms and onions in margarine in a heavy saucepan for 5 minutes, stirring occasionally. Combine bouillon, milk, salt, and flour. Blend until smooth. Add to sautéed mushrooms and onions. Cook over low heat until the mixture comes to a boil, stirring constantly. Garnish with parsley. …




Recipe of the Week:

Tennessee Guy’s Pancake Recipe Here is my favorite pancake recipe:   1 cup of sour cream   1 cup cottage cheese   1 tablespoon sugar   1 cup of flour   Place all ingredients in blender or food processor and blend until smooth.   It is also good to put a heaping  1/2 cup of oatmeal in place of 1/2 cup of flour!   This recipe will give you mouth watering pancakes. Enjoy! Useful Recipe and Cooking Links: H.E. suggested the recipe collection at Everyday Food Storage. Tom in Iowa recommended the 19th Century Recipes Archives at Hearth and Home. …




Recipe of the Week:

Notutopia’s One Pot Beefy Mac N’ Cheese (Serves 6) Ingredients: 1 lb. lean ground meat 1/8th cup dried diced onions pinch of garlic powder 1 T parsley flakes salt and pepper 1 lb. elbow macaroni or egg noodles 1 8oz. can Bega cheddar cheese cut in small 1/4 inch cubes, or 1/2 cup of cheddar cheese powder Directions: In a 4 quart pot with a tight fitting lid, fry the ground meat with onions, seasonings and parsley flakes, until meat is browned. Do not drain oil from the meat. Add 5 cups of water to the meat mixture and bring …




Recipe of the Week:

Notutopia’s Long Term Storage Chicken Ragout  Serves Four The dry ingredients for this recipe (everything but the chicken meat and the water) can be multiplied and bulk mixed and then vacuum packed in quart size mason jars with an O2 absorber for long term storage. 1 c dried diced or sliced carrots 1/2 c dried sliced celery 1/2 c dried diced or sliced potato 1/4 c dried sliced mushrooms 1/4 c dried sliced olives 1/4 c dried chopped onion 2 T tomato powder 1 T dried parsley 1 c dried peas 3 cubes chicken bouillon pinch of anise seed ground …




Recipe of the Week:

Keri’s Whole Wheat Bread 1 ½  cups hot tap water 3 Tablespoons oil ¼ cup honey + molasses to equal 1/3 cup       (or about 1 ½ Tablespoons molasses) ½ Tablespoon salt 4 cups whole wheat flour ½ Tablespoon **active dry yeast Put ingredients in the order your bread maker requires. Dry ingredients first or liquid ingredients first.  I use the dough setting and then bake in the oven.   When dough is ready to shape,  pour out dough and stretch into a rectangle.  It will be a little sticky.  On floured board, roll up loaf like you do …




Recipe of the Week:

R.G.’s Cinnamon & Spice Cookies Here is an old family favorite.  This fits right in with SurvivalBlog as it stores well and travels well. 4 cups of flour 1 1/2 cups of sugar 1 teaspoon of baking soda 1 teaspoon of cinnamon 5 egg yolks 1 egg white (set additional egg whites aside) 1/4 teaspoon of ground cloves 1/2 teaspoon of ground allspice 1 cup of honey, warmed Sift dry ingredients on a board or in a bowl. Add eggs and enough honey to make a medium stiff dough. roll out to about 1/8 inch thick. Cut into 2-inch rounds …




Recipe of the Week:

Recipe of the Week D.T.C. in Maryland’s Favorites Hot Milk Cake: 2-eggs 1/2 c. milk 1 Tbsp. butter 3/4 c. Sugar 1c Flour 1 tsp – Baking powder 1/2 tsp salt 1 Tbsp. vanilla Pre-heat oven to 325 deg. 1) Put milk and butter in saucepan on low heat. Melt butter into milk. Do not let milk boil, but it should “steam”. 2) Mix eggs and vanilla together until “airy” then add, slowly, the sugar to the egg/vanilla mix until dissolved. 3) In a separate bowl, add the remaining dry ingredients and blend well. 4) Slowly add the dry ingredients …




Recipe of the Week

Ken E.’s Chicken and Stuffing   Ingredients:   1/2 lb of Chicken or 2 Chicken Breasts. 1 can of Cream of Mushroom soup. 1 box of instant stuffing. 3 sticks of celery. 1 cup of water.   In a crock pot, or Dutch oven place the raw chicken and chopped celery and can of cream of mushroom soup set on low heat. cook for 3 hours or until chicken is just past pink. In a separate container add the stuffing mix and 1 cup of water and mix well. Add the stuffing to the chicken and soup mixture. Serve. This …




Recipe Of The Week:

Pumpkin Soup, by Mrs. R.L.B. Pumpkins store very well, which makes this a great recipe to have on hand. I have made this with a variety of pumpkins and other winter squash, including butternut squash, but I have also used some pretty odd looking varieties of squash out of curiosity at the store. (If it kind of looks like a pumpkin, it will probably work. ) This soup has always come out great despite my experimentation.  When you plant your pumpkins, consider planting a variety so that you have a better chance of growing and storing successfully.   Two tricks to better storage of pumpkins are: 1) to let …




Recipe of the Week

Dale in Tennessee’s Bean Stretcher A favorite of mine as tested among our group and deemed worthy after being served at a church pot luck. I came up with this after pondering a few days on how to mix some of the random stored food we keep on hand in our pantry. We have enjoyed the various canned Bush’s Grillin Beans for the robust flavor and stock them by the case on our shelves but I wanted a way to make a meal out of them instead of having just a side dish. Solution: Black bean fiesta grillin beans as …




Recipe of the Week:

Wolf Brother’s Hardtack Based on the Civil War Recipe: Army Hardtack Recipe Ingredients: 4 cups flour (preferably whole wheat) 4 teaspoons salt Water (about 2 cups) Pre-heat oven to 375° F Makes about 10 pieces depending on how you size them. Instructions Mix the flour and salt together in a bowl. Add just enough water (less than two cups) so that the mixture will stick together, producing a dough that won’t stick to hands etc. Mix the dough by hand. Roll the dough out, shaping it roughly into a rectangle.   What I did was to roll it into a cookie …