Category: Recipe of the Week

This is easy to make and excellent. Ingredients: 2 quarts of cooked navy beans (undrained) 3 lbs potatoes (fresh is best, but you can substitute canned, though canned potatoes do not store well.) 1/2 stick of butter 3/4 cup of milk Flour Directions: You can adjust the portion of beans and potatoes by the number of people that will be at the meal. To the navy beans add the butter; then separately mix milk and flour together. If there is not enough fluid in beans, add saved water until beans are barely covered. Bring pot to a boil. Then simmer, …

There are a few variations of this recipe. Here’s mine. There’s a lot of food value in this recipe, and it’s ready in about 40 minutes. Ingredients: 1 lb ground meat (turkey or beef) 2 or 3 cloves garlic (diced) 1 large onion (diced) 1 large bell pepper 1-10 oz can Rotel 1-4 oz can diced green chiles 1 can Bush beans (or equal) 1 can black beans 1/4 cup brown sugar 1 Tbsp corn starch (optional) Directions: Brown meat, onions, garlic, bell pepper, and diced chiles for 10 minutes or so. Add Rotel and simmer for 10 minutes. Add …

Hang in there. Don’t gag on me. If you like yellow squash, you will love this. These are a low carb version of potato pancakes or potato hash browns. If you know me, I say that these are amazing! It’s much easier to pick squash than dig potatoes. When the squash are making, we are usually overrun with them. I usually cook six strips of bacon and use the grease from those to cook my squash pancakes. Ingredients 12 cups yellow squash, grated 3 eggs onion powder, to taste flour (enough to make squash stick together; depends on how wet …

Ingredients 4 oz. saltine crackers 1 cup of butter 1 cup dark brown sugar 2 cups semi-sweet chocolate chips 3/4 cup chopped nuts (optional)

I have been using this basic bread recipe for about 20 years and continue to experiment with different ingredients and techniques. My favorite is still using the basic ingredients, letting it cool overnight, and slicing it for toast the next morning. My neighbor’s like it also. Ingredients: 4 to 4 1/2 cups all purpose flour * 1 to 1 1/2 teaspoons of salt 1 to 2 teaspoons of granular yeast about 1 3/4 to 2 cups of warm water ** May also use the following items (examples):

Posole notes: My husband and I developed a blend of my mother’s tomato-based posole (a hominy-meat soup) that she learned in Mexico and his sister’s red chili-based posole. Neither of those recipes was a written recipe but more a method. My posole is significantly distinct from the other two and is our own creation. I have never printed it before and have not had it copyrighted. I use a church cookbook recipe for the red sauce, but it may be copyrighted. (Use whatever red chili sauce or recipe you have available.) This is a two-day process. Posole Ingredients 1 large …

Ingredients: small chopped onion 1 lb ground venison (or beef, lamb) 1 1/2 cups uncooked white rice 2 cups chicken broth 2 cups salsa (my pint jars of homemade salsa are great) Directions: Brown meat in skillet on medium heat. Add onion and uncooked rice. Stirring frequently. When rice begins to brown, stir in chicken broth and salsa. Bring to a boil then reduce heat, cover and simmer for 20 minutes. o o o Do you have a favorite recipe that would be of interest to SurvivalBlog readers? Please send it via e-mail. Thanks!

I literally spent years working on this recipe, taking notes, and making changes after every less-than-stellar effort. (And there were a lot of these!) There were the years I served a brick of dressing (too many eggs), and the year I served green dressing (too much sage).Then I decided I needed to learn to make it in the crockpot to reserve the oven for the turkey and other dishes, and that was a whole ‘nuther learning experience. You get the idea.  But I finally came up with what we think (and our family and guests seem to agree) is …

Give this Beans and Rice recipe a try now, so you can tweak it to fit your tastes for TEOTWAWKI (later). (Serves 4-6 people) Ingredients: 4 cups rice 8 cups water 1/2 pound bacon, cut into small pieces 1 onion, diced 1 1/2 cup brown sugar 4 small cans chilliettes type chili beans

Ingredients: 2 pounds fresh, green beans 1 1/4 pounds flank steak 1 teaspoon fresh ginger, grated or 1/2 teaspoon ginger powder 3 Tablespoons sesame oil 1 clove garlic, minced 1 1/2 cups beef stock or bullion 3 Tablespoons cornstarch 2 Tablespoons soy sauce 2 Tablespoons sherry Salt and pepper to taste

Georgia’s Girl’s Pizza Pasta Ingredients: 3 c. hot water 14 oz. jar of pizza sauce, using a little water with lid on to rinse out the last remaining sauce and add to pot 2 (4 oz) cans mushrooms, drained 2 1/4 c. pasta, such as elbows, spiral, etc. (Mueller’s brand only) Add-ins, such as pepperoni, ground beef, onions, basil, Mrs. Dash, or other herbs and spices you prefer and Mozzarella cheese for topping, shredded is best

This is one of my favorite recipes post-deer season. The Franks Buffalo hot sauce is just my favorite, but you can substitute your favorite hot sauce. I am not good with measurements, and they’re all approximate. Sorry. So, you will need to adjust to taste. Ingredients: 2-3 lbs of fresh, trimmed venison backstrap 2 eggs 2 cups buttermilk 3/4 cup of Franks Hot Buffalo sauce 4 cups all-purpose flour 4 Tbsp black pepper 3 Tbsp cayenne pepper 2 Tbsp paprika 2 Tbsp seasoning salt 4 cups plain bread crumbs

Ingredients: 2 pounds fresh, green beans 1 1/4 pounds flank steak 1 teaspoon fresh ginger, grated or 1/2 teaspoon ginger powder 3 Tablespoons sesame oil 1 clove garlic, minced 1 1/2 cups beef stock or bullion 3 Tablespoons cornstarch 2 Tablespoons soy sauce 2 Tablespoons sherry Salt and pepper to taste

I have been using this recipe for about 20 years and continue to experiment with different ingredients and techniques. My favorite is still using the basic ingredients, letting it cool overnight, and slicing it for toast the next morning. My neighbors like it also.

Ingredients

4 to 4 1/2 cups all purpose flour
1 to 1 1/2 teaspoons of salt
1 to 2 teaspoons of granular yeast
about 1 3/4 to 2 cups of warm water[2]

May also use the following items (examples):

1/4 cup of wheat germ;
1/4 cup of oatmeal;
1/4 cup of rye flour;
1/4 cup of cornmeal;