Category: Recipe of the Week

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

Ingredients: 8 unpeeled summer squash (about 1lb) 1/2 tsp salt 2 small tomatoes, peeled and chopped 1/2 small green pepper, chopped 1/4 cup sliced green onions 1 cup chicken bouillon 4 slices of bacon, cooked and crumbled 1/4 cup fine dry bread crumbs

Ingredients: 5 to 6 pork chops, cut 1 to 2 inches thick 1 (7oz) can of whole kernel corn (do not drain) 1 cup of soft bread crumbs 1 tbs of instant minced onion 2 tbs of minced green pepper 1 tsp salt 1/2 tsp sage

Ingredients: 1 1/2 to 2 lbs of round steak 2 tbs flour 1 tsp salt 1/8 tsp pepper 2 tbs salad oil 1 (16oz) can of tomatoes, cut up 1 large onion, sliced 1 stalk of celery, thinly sliced 1 tbs of thick bottled steak sauce

Ingredients: 1 tbs olive oil 1 large chopped onion 1 chopped celery stalk 2 chopped carrots 4 chopped garlic cloves 2 tbs chili powder 1 tbs ground cumin 1 pinch of black pepper 4 cups vegetable broth 4 (15oz) cans of black beans 1 (15oz) can of whole kernel corn 1 (15oz) can of crushed tomatoes

This is one of the kids favorites (Including the big kids over 40) Ingredients: 1 1/2 cups rotelle pasta 4 tbs butter 1/4 cup flour 3 cups whole milk 1 tsp mustard 3/4 tsp salt 3 tsp Tabasco sauce 1 cup smooth melting shredded cheese (We like pepper jack) 1 1/2 cup shredded sharp cheddar cheese 1/2 cup grated Parmesan cheese 1/3 cup croutons 2 tsp chili powder 1/2 tsp ground pepper

Ingredients: 3 cups of thinly sliced potatoes (leave the peel on) 1 lb ground hamburger meat 1 (10.75 oz) condensed cream of mushroom soup 1/2 onion, chopped 3/4 cup milk 1 cup shredded cheddar cheese Salt and Pepper to taste Directions: Preheat oven to 350 degrees F Brown the ground beef in a skillet, then drain the fat. In a mixing bowl, combine the condensed mushroom soup, onion, milk, salt and pepper. In a 11×7” baking dish, alternately layer the potatoes, soup mixture and meat. Bake for 1 to 1 1/2 hours, or until potatoes are tender. Top with cheddar …