Recipe of the Week: Homemade Pasta Sauce

Reader “Sis in Montana” kindly sent us one of her family’s favorite recipes: Mom’s Quick Homemade Pasta Sauce Ingredients: 5 – 8 oz. Cans of Tomato Sauce 1-1/2 tsp. Dried Parsley 1-1/2 tsp. Dried Oregano 1 tsp. Dried Basil 1 TBSP. Garlic Powder 2 tsp. Onion Powder 1 Pint (or 1 pound) Browned Hamburger Directions: Combine all ingredients, mix thoroughly, and simmer for at least 20 minutes, stirring occasionally. This can simmer while you are preparing the pasta of your choice. Notes: This recipe can be made with storage foods, including canned browned hamburger. This goes well with garlic bread. …

Recipe of the Week: Biscochitos, by T.R.

This is one of our favorite holiday cookies here in northern New Mexico. The traditional shape in this area is a simple disk about 1 1/2 inches in diameter, but you can use your cookie cutters if you want to. Ingredients: 6 cups all-purpose flour 1 tbs baking powder 1/4 tsp salt 2 cups lard 1 1/2 cups white sugar 2 tsp anise seed 2 eggs 1/4 cup brandy 1/4 cup white sugar 1 tbs ground cinnamon

Recipe of the Week: CrockPot Spicy Brisket, by F.M.

Ingredients: 3 lbs lean beef brisket 1 tsp salt 1/4 tsp pepper 1 sliced onion 1 stalk of chopped celery 1/2 cup chili sauce (catsup consistency) 1 can of beer Directions: Place beef in a slow-cooking pot. Add salt, pepper, onion, celery, and chili sauce. Pour Beer over all. Cover and cook on low for 8 to 10 hours or until tender. Remove beef from pot and slice. Skim the fat off of the juices and serve with the meat. Makes 5 to 6 servings. o o o Do you have a favorite recipe that would be of interest to …

Recipe of the Week: Chili Con Queso, by L.P.

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!

Recipe of the Week: Leftovers Shepard’s Pie, by G.B.

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