Category: Recipe of the Week

The following recipe for Super Stuffed Zucchini Squash is from SurvivalBlog reader V.F. , who says: “The exact proportion of ingredients is not crucial — use them in proportions that suit your taste.  An egg is included to bind the breadcrumbs to the other ingredients.” Ingredients Zucchini, medium-size. 1 large Egg (or two medium eggs) Coarse breadcrumbs (preferably freshly-made.) Parmesan cheese (You can substitute other cheeses, such as Mozzarella.) Minced Garlic (optional, to taste) Cherry tomatoes, chopped Pine nuts (optional) Lemon zest Thyme Oive oil Salt, to taste Pepper, to taste Pesto sauce (optional.) Directions Wash and slice the raw …

The following recipe for Storage Peanut Butter Bread is from SurvivalBlog reader D.G., who says:  “This is a great way to use some of your storage food staple ingredients. This recipe makes one loaf.” Ingredients 2 Cups Flour 4 Teaspoons Baking Powder 1 Teaspoon Salt ½ Cup Sugar 1 Cup Milk (fresh or reconstituted powdered milk.) ⅔ Cup Peanut Butter (fresh or reconstituted peanut butter powder.) Directions Pre-heat your oven to 425 F. Grease a loaf pan, set aside Sift flour, baking powder, and salt in medium bowl. Stir in the sugar. Add peanut butter, working it into the dry …

The following recipe for Grandma’s Cinnamon French Toast is from SurvivalBlog reader Ellen H. She says:  “For some variety, you can substitute the cinnamon with allspice, or nutmeg,  or cardamom, or some pumpkin pie spice.” Ingredients An unsliced loaf of bread. I use white bread or brioche, and slice it about 1″ thick.  Pre-sliced sandwich bread is too thin for proper French Toast! 5 large eggs. Heavy cream.  (Whole milk will also suffice, but cream is best.) Cinnamon, to taste. Sugar, to taste. Vanilla, to taste. Maple syrup, for topping. Directions Slice the bread. Slice into 3/4- to 1-inch slices. …

The following recipe for Chicken-Pasta Salad is from SurvivalBlog reader Joanna E. Ingredients 3 cups cooked, cubed chicken 16 ounces pasta  (I usually use farfale or rotini.) 1 pound asparagus or green beans 3⁄4 teaspoons kosher salt 1⁄4 cup finely chopped red onion 1 red bell pepper 1 pint cherry or grape tomatoes 4 ounces ounces mozzarella pearls 1⁄4 cup cup olive oil 2 cloves garlic minced 1⁄2 teaspoon Dijon mustard 1⁄2 teaspoon dried oregano 1⁄4 teaspoon ground black pepper 1⁄8 teaspoon red pepper flakes 1⁄3 cup chopped fresh basil Directions Cook and cube (or shred) the chicken.  This can …

The following is an updated recipe for my Creamed Garden Greens Soup. Note that this varies from what I had previously posted in our Editors’ Prepping Progress column. I skipped the Dandelion greens this time, and used much less nutmeg. And I did not add any water. It was a super-rich and creamy greens soup.  Everybody raved about it. Ingredients Four loose cups of mixed mild garden greens.  (From my garden, I used roughly equal parts of Lamb’s Quarters, Sorrel, and Swiss Chard leaves. Also, a smaller quantity of chopped Chives.) 1 Tablespoon of butter (I use my own sheep’s …

The following recipe for raspberry streuseled muffins is from SurvivalBlog reader V.F.. She writes: “With raspberry season coming up, I thought that I’d share this recipe that was e-mailed to me by a good friend, two years ago. I have successfully doubled this recipe with no problems.” Ingredients 5 tablespoons unsalted butter, melted 1/2 teaspoon salt Slightly heaped 1/2 cup measure of granulated sugar 1-2/3 cups all-purpose flour, divided Half a medium lemon 1 large egg 2/3 cup plain unsweetened yogurt 1-1/2 teaspoons baking powder 1/4 teaspoon baking soda 8 ounces fresh or frozen raspberries (will measure from 1-2/3 to …

The following recipe for Zesty Corn-From-The-Cob is from SurvivalBlog reader F.C.. Ingredients Sweet Cob Corn, Boiled Olive Oil Lime Juice Red Onion or Walla Walla Sweet Onion, Chopped Cilantro, Chopped Hot Sauce (Optional) Black Pepper, Ground Optional) Directions Just cut the kernels off of boiled sweet corn, then toss them with a light coat of olive oil, lime juice, some chopped cilantro, some chopped Red or Walla Walla Sweet onion, and optionally add a dash of hot sauce and/or a light sprinkle of black pepper. Make all of the ingredient proportions suit your taste. SERVING Serve it hot or cold. …

The following recipe for a Garlicky Corn & Tomato is from SurvivalBlog reader R.E., who says: “This a great summer recipe for your garden produce. It takes just 5 minutes of prep time and 20 minutes to cook.  This makes a great side dish.” Ingredients 4 Ears of raw corn on the cob (about 2 cups of corn) 4 medium sized tomatoes 1 small bunch (a handful) of fresh basil 3-4 cloves of garlic (peeled and minced) — or less, to taste Salt, to taste Pepper, to taste 1/4 cup of water Directions Cut the raw kernels off the cobs …

The following recipe for a fairly healthy Super Easy Trail Mix is from SurvivalBlog reader T.W..  She recommends: “I suggest you buy most of the ingredients in bulk, to cut down on the cost of the mix.” Ingredients 1 c. of your preferred low-salt nut(s), mixed (I like almonds and pecans) 1 to  1-/12 c. of chocolate chips, M&Ms, or Reese’s Pieces candy (can be omitted if you are on a diet) 1 c. of Animal Crackers (or other small crackers) and/or small pretzels. (I like cheese-flavored ones) 1 c. of your preferred dry breakfast cereal or low-moisture granola/museli. 1 …

The following recipe from SurvivalBlog reader Granny M. is for her Berry-Pecan Platter. Ingredients  3 cups granulated sugar 1 cup rough-chopped pecans 1/2 cup butter 1/2 cup of heavy cream 1 1/2 cups each of chopped fresh strawberries, whole blueberries, and whole raspberries 1 tablespoon lemon zest Mint garnish Directions Place berries in a bowl and fold in one cup of sugar and lemon zest. Refrigerate until well chilled. In a medium saucepan, add butter and 2 cups of sugar over medium high heat. Stir constantly until butter turns a caramel color. The pan will be very hot — be …

The following recipe for Pioneer Skillet Cornbread is from SurvivalBlog reader J.A.. This is intended to be baked in an oven in a cast iron skillet, but you could substitute an uncovered cast iron Dutch Oven. Ingredients 1/2 cup flour 2 1/2 cups cornmeal 1/4 cup sugar 2 Tablespoons baking powder 2 teaspoons salt 2 eggs (beaten) 2 1/4 cups milk 6 Tablespoons melted shortening (or bacon grease) for the batter 2 Tablespoons hot shortening (or bacon grease) in your skillet. Directions Set your oven to 450 F. Heat a cast iron skillet in the oven with the shortening or …

The following recipe for a Swiss Chard and Walnut Pesto is from SurvivalBlog reader Joanna E.. Ingredients Swiss chard leaves from one large bunch. Remove the stems and set aside. Roughly chop the chard leaves. 1 cup of basil, roughly chopped ½ to ¾ cup olive oil 4 garlic cloves 1 cup walnuts 1 lemon, zested and juiced ½ cup grated Parmesan or Pecorino Romano cheese Salt, to taste Pepper, to taste Directions Heat a tablespoon of olive oil in a pan over medium heat. Add chard, stirring until leaves are just wilted. Remove from heat and let cool for …

  The following recipe for Easy Cheese Bread is from SurvivalBlog reader “Tractorguy”. He says: “If you have read any of my article submissions then you know that I love nothing more than fresh hot bread as an accompaniment to a meal. Here’s another fast bread recipe, it’s a baking powder bread so it doesn’t have to rise at all. You can have hot fresh bread in less than an hour.” Ingredients 1 cup flour 1 1/2 tsp. baking powder 1/4 tsp. baking soda 1/4 tsp. salt 1/4 tsp. garlic powder 1 1/2 tsp. chopped herbs (parsley, basil, chives, or …

The following recipe for Potato-SPAM patties is from SurvivalBlog reader Richard T.. He writes: “This is a variation of the Bean-Potato patty recipe that I submitted in the May 9, 2022 SurvivalBlog. The variation is more in the equipment to make it than in the recipe itself. The result is a more dense patty with more surface on the cast iron pan surface to get toasty. The ingredients listed in this version are for a one-person serving.” Ingredients One small russet potato Half a yellow onion 1 slice of SPAM 1 tablespoon of quick oats Salt Red pepper flakes, Cooking …

The following recipe for Alaska Potato Rolls is from SurvivalBlog reader Mike in Alaska.  He says: “Jan at Alaska Flour Company has created a new way to make the potato roll.” The yield of this recipe is 32 rolls. Ingredients 1 Tablespoon yeast 1 1/2 cups warm water 2/3 cup sugar 2 teaspoons salt 2/3 cup melted butter (10 1/2 Tablespoons) 2 eggs, (room temp) 1 cup prepared mashed potatoes (without salt) -I use instant mashed potatoes 2 1/2 cups of barley flour4 cups of all-purpose flour Directions Dissolve yeast in warm water and sugar, about 10 minutes. Then add …