Category: Recipe of the Week

Ingredients 1 lb lean ground beef 1 small onion, chopped 1 tsp salt 1 to 2 tsp chili powder 1 bay leaf 1 tsp Worcestershire sauce 2 (8-oz) cans tomato sauce 2 (16-oz) cans kidney beans, drained Directions: In a skillet or slow-cooking pot with a browning unit, break up beef with a fork and cook until lightly browned. Pour off the excess fat. In a slow-cooking pot, combine the meat with onion, salt, chili powder, bay leaf, Worcestershire sauce, tomato sauce, and kidney beans. Cover and cook on high for 2 to 3 hours. Remove the bay leaf and …

Inspired by last week’s recipe, Reader A.N. sent one of her favorites in: Ingredients: 1 package of Bear Creek dry potato soup mix 1 lb ground beef or turkey (cooked) 8 cups of water Directions: Heat water to a boil. Slowly whisk in the dry potato soup mix. Add ground beef. Reduce heat and simmer for 10-15 minutes. Serve with shredded cheese, scallions, grated carrots, or whatever suits your fancy. 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. Thanks!

Ingredients: 1 lb lean ground beef ¼ tsp pepper ¼ tsp basil ¼ tsp oregano ¼ tsp seasoned salt 1 (8oz) can tomato sauce 1 tbs soy sauce 1 cup sliced celery 1 cup sliced carrots 1 cup macaroni, cooked and drained ¼ cup grated Parmesan cheese 1 envelope onion soup mix 3 cups boiling water Directions: Crumble beef into slow-cooking pot. Add pepper, oregano, basil, seasoned salt, and dry soup mix. Stir in water, tomato sauce, and soy sauce; then add celery and carrots. Cover and cook on low for 6 to 8 hours. Turn control to high and …

Ingredients: 3 to 4-lb beef pot roast Salt and pepper 1 (10¾ oz) can alphabet vegetable soup, undiluted ½ cup dry red wine a pinch of dried basil 2 Tbsp finely chopped parsley Directions: Sprinkle beef with salt and pepper. Place in a slow cooking pot. In a small mixing bowl, combine undiluted soup with wine and basil; pour over meat. Cover and cook on low for 8 to 10 hours. Sprinkle with parsley. Slice meat; serve with sauce ladled over meat. The sauce may be thickened with flour dissolved in a small amount of water, if desired. Makes 6 …

Ingredients: ¼ cup peanut butter 2 Tbsp chopped peanuts 4 Tbsp soy sauce 1 Tbsp instant minced onion 1 Tbsp minced parsley 1 clove garlic, crushed 1 pinch ground ginger 4 whole chicken breasts, halved, skinned and boned 2 Tbsp honey 1 Tbsp melted butter or margarine 1 (10½ oz) can chicken broth 1 Tbsp cornstarch Directions: Mix peanut butter, peanuts, 2 Tbsp soy sauce, onion, parsley, garlic, garlic, and ginger. Spread inside of each chicken breast, fold in half, and close with a small skewer or a toothpick. Place in a slow-cooking pot. Mix remaining 2 Tbsp soy sauce …

Mr. Latimer, here is a recipe that I first made as a money-saver. It soon became a requested family favorite. Easy, delicious, and budget friendly. Ingredients: 1/3 cup evaporated milk 1 lb ground beef 1 cup packaged/homemade stuffing mix 1 can cream of mushroom soup 1 Tbsp Worcestershire sauce 1 Tbsp catsup Directions: Combine milk and ground beef. Shape into 5 large (thin) patties. Prepare stuffing mix as per directions. Divide into 5 mounds of stuffing and place one on center of each patty. Draw meat up around the dressing to form a ball. Place balls, seam side down, in …

My neighbor made me the most amazing oatmeal coconut pie. This is the Amish recipe for it. Ingredients: 1 1/2 cup milk 3 eggs, lightly beaten 3 Tbsp margarine, melted 2/3 cup rolled oats 1 1/3 cup dark brown sugar 2/3 cup flaked coconut 1 pie shell, unbaked (9 or 10 inch) Directions: Preheat oven to 425 degrees Fahrenheit. Combine ingredients (except pie shell). Mix with a wire whisk. Pour into pie shell and sprinkle with additional coconut. Bake for 10 minutes. Reduce heat to 350 degrees and bake for an additional 30 minutes or until a knife inserted in …

Ingredients: 3 to 4 lbs. lean beef 1 Tbsp smoke-flavored salt 2 medium onions, sliced 1 tsp celery seed 1 Tbsp mustard seed ½ tsp pepper 1 (12 oz) bottle chili sauce Directions: Sprinkle both sides of meat with smoke-flavored salt. Arrange onion slices in bottom of slow-cooking pot. Top with meat. Combine celery seed, mustard seed, pepper, and chili sauce. Pour over meat. Cover and cook on low for 10 to 12 hours, or until tender. Makes 8 to 10 servings. o o o Useful Recipe and Cooking Links: Do you have a favorite recipe that would be of …

Ingredients: 1½ cups flour 1¼ tsp soda 1 tsp salt 1 tsp ground cinnamon ½ tsp ground nutmeg 1 cup canned pumpkin 1 cup sugar ½ cup buttermilk 1 egg 2 tbs soft butter 1 cup chopped pecans Directions: Sift flour, soda, salt, and spices. Combine pumpkin, sugar, buttermilk, and egg in a mixing bowl. Add dry ingredients and butter; beat until well blended. Stir in nuts. Spread in a well-greased and floured 4 to 5 cup mold or a 1-lb coffee can; cover with foil. Place your rack in your slow-cooking pot. Pour 2 cups of hot water in …

Ingredients: 1 (4 to 5 lb) ready-to-cook duckling 1 (29oz) can sliced cling peaches 1 Tbsp grated orange peel ½ cup dry white wine 2 Tbsp honey 1 Tbsp soy sauce ¼ tsp seasoned salt 1 Tbsp cornstarch 1 Tbsp cold water Directions: Cut or have the butcher cut duckling into halves, lengthwise (if your slow-cooking pot is 3½ quarts or less, cut duckling into quarters so it will fit.) Prick skin with fork at about 2-inch intervals. Place on trivet in slow-cooking pot, cut side down. Drain peaches, saving syrup. Combine 1 cup peach syrup with orange peel, wine, …

Ingredients: ¾ lb lean ground beef ½ lb lean ground pork 1 small onion chopped 1 clove garlic, minced 1 (16oz) can tomatoes, cut up 1 (8oz) can tomato sauce 1 beef bouillon cube, crushed 1 tbs parsley flakes 2 tsp sugar ½ tsp salt ½ tsp crushed basil 1 pt. cottage cheese (16oz) ½ cup grated Parmesan cheese ½ tsp salt ½ tsp crushed oregano 8oz lasagna noodles, cooked and drained 8oz mozzarella cheese, sliced Directions: In a large skillet or slow-cooking pot with browning unit, cook and stir beef, pork, onion, and garlic. Drain off excess fat. In …

Here is a pot roast recipe from long-time SurvivalBlog reader J.M.  To tone the spiciness down, simply reduce the amount of Worcestershire sauce and garlic powder. Ingredients: 3 to 4 lb beef pot roast Salt and Pepper 1 small onion, chopped 1 (¾oz) package brown gravy mix 1 cup water ¼ cup catsup ¼ cup dry red wine 2 tsp Worcestershire sauce 1 pinch garlic powder Directions: Sprinkle meat with salt and pepper and place in a slow cooking pot. Combine remaining ingredients and pour over meat. Cover and cook on low 8 to 10 hours. Remove meat and slice. …

A retired co-worker visited the other day and brought two huge feed sacks of his homegrown turnips. I happen to love them and put them into almost any soup or stew or pot roast. I have made turnip and potato mash but wanted to do something a little different. This is a casserole that pairs with just about anything. Use fresh greens though, because canned ones just won’t have the correct texture and flavor. At first this may seem like a not-so-friendly SHTF dish, but most everything in it can be grown in a home garden. Powdered dry milk can …

No self-respecting Texican would ever put mushrooms or beans in chili. You can serve chili with beans, but never Beans in chili. Ingredients: The easy way is to use Wick Fowler’s Two Alarm Chili Mix, I have never been able to make it better myself. However, you can duplicate it yourself if you are averse to buying a pre-packaged mix: 2 lbs ground beef, ground for chili (I prefer a mixture of Venison and Wild Hog/fat back myself) 1 (8 ounce) can tomato sauce 2 cups water 2 teaspoons paprika 4 teaspoons cumin 1 tablespoon dried onion flakes 1?4 teaspoon …