Category: Recipe of the Week

This simple, inexpensive meal will leave your guests asking, “Is there any more of that chicken?”. The result is a moist, fall-off-the bone chicken thigh wrapped in a crisp sweet and tangy skin. Note that hormones and antibiotics spoil this recipe, so shop for quality chicken. Ingredients: 6-8 plump chicken thighs 1-2 large cloves of garlic, minced Fresh ground mild chili or black pepper ½ cup olive oil ¼ cup Balsamic or apple cider vinegar ½ cup honey 1-2 tsp Balsamic or apple cider vinegar ½ cup molasses Directions: Preheat oven or covered grill to 350 degrees Fahrenheit. Place cooling …

Biga For Bread This is a bread starter that is used for artisan type breads, including Pugliese bread. This makes enough for two loaves. It must be made well in advance (at least 12 hours and preferably 24 hours) of making bread for best results, and it makes a big difference in the texture and the crust of bread, generating the nice soft and spongy inside with a crusty outside and excellent flavor. When using homemade yeast water instead of the combination of water and dry active yeast, it becomes a wonderful pre-ferment dough. Yeast water from raisins are most …

Ingredients: 2 slices white bread, crusts removed and crumbled 2 tablespoons mayonnaise 2 teaspoons OldBay seasoning 2 teaspoons parsley flakes 1/2 teaspoon prepared yellow mustard 1 egg, beaten 1 pound lump crab meat Directions: Mix bread, mayonnaise, OldBay, parsley, mustard, and egg in large bowl until well blended. Gently stir in crab meat. Shape into 4 patties. Broil 10 minutes without turning, or fry until golden brown on both sides. Sprinkle with additional OldBay, if you like OldBay. o o o Useful Recipe and Cooking Links: Do you have a favorite recipe that would be of interest to SurvivalBlog readers? …

This is a good meal to prepare on a camping trip in a 3-legged Dutch oven, or at home in a stovetop model, as it can be left to cook all day while needing only occasional attention. The pork hock, or leg, is inexpensive and is enveloped in a thick skin (not fat) that is rich in collagen. Ingredients: a fresh pork hock, carrots, onions, red potatoes Seasoning blend of salt, cayenne, black pepper, coriander, garlic, and Spanish smoked paprika, adjusted to taste Directions: Heat up a lidded 4-quart Dutch oven swabbed with a coating of oil, slowly to a …

Ingredients: 1 frying chicken, cut up 1 tsp salt 1/4 tsp pepper 1 clove garlic, minced 1 pinch of saffron powder 3 cups broth or bouillon 2 Tbsp dry sherry 1 (16 oz) can peas, drained 1/2 cup sliced, stuffed green olives 2 cups cooked rice Directions: In a slow-cooking pot, combine chicken with salt, pepper, garlic, and saffron. Pour chicken broth and sherry over chicken. Cover and cook on low for 4 to 6 hours. Drain the chicken, saving 2 cups of broth. Turn the control to high and combine the chicken, 2 cups of broth, peas, olives, and …

Ingredients: 1 can whole kernel yellow corn, undrained 1 can cream style yellow corn 1 (8 oz.) carton sour cream 2 eggs, beaten 1 box Jiffy corn muffin mix 1 stick butter, melted Directions: Mix all together and pour into large, lightly oiled casserole dish. Bake at 350°F for 55 to 60 minutes. o o o Useful Recipe and Cooking Links: Video: Potted Beef In The 18th Century Do you have a favorite recipe that would be of interest to SurvivalBlog readers? Please send it via e-mail. Thanks!

An easy recipe for a side dish: Ingredients: 2 slices of bacon, cooked and drained 1 (7oz) can of green chili salsa 2 tsp prepared mustard 1 tsp Worcestershire sauce 1 (1-lb) can of kidney beans, drained 1 (1-lb) can of yellow hominy, drained Directions: Combine ingredients in a crock pot. Cover and cook on low for 4 to 5 hours. Serve. This is especially good with barbecued hamburgers! 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!

Yes, I admit my family are Tomato Aholics. We love tomato sauce and whole canned tomatoes. Our most favorite meals are made with tomato sauce. This should take four hours of time and produce a minimum of eight different meals. Depending on the amount of sauce you make, it will produce from 8 to 16 meals in just approximately four hours of time. When we had children at home, every Saturday while the kids were at soccer, I would cook for the week and make meals that could be frozen and then placed in the oven for dinner each night. …

Ingredients: 1 to 1 1/2 lbs round steak 2 Tbsp oil 1 clove garlic, minced 1/2 tsp salt 1/4 tsp pepper 1/4 cup soy sauce 1 tsp sugar 1 cup fresh or canned bean sprouts, drained 1 cup canned tomatoes, cut up 2 green peppers, seeded and cut into strips 1 Tbsp cold water 4 green onions, sliced Directions: Slice steak into narrow strips. In skillet or slow-cooking pot with a browning unit, brown steak in oil. Combine with garlic, salte, pepper, soy sauce, and sugar in slow cooking pot. Cook on low 6 to 8 hours. Turn control to …

Do you have leftover candy canes after the holidays? Do you really want to store them until next year? This recipe is a yummy way to use up candy canes that weren’t eaten! Besides, since they are baked and a calorie is a unit of heat, the calories are just baked right out of them! (Editor’s note: The wife isn’t buying that, but at least I tried.) Cookie Ingredients ½ cup butter, soft 1 cup sugar 1 egg ¼ cup milk 1 tsp. vanilla 1 ¾ cup flour 1/3 cup baking cocoa ½ tsp. baking soda ½ tsp. salt Icing …

We’re expecting an “Arctic blast” soon and this is the soup I’m preparing to help keep us warm. While there is some slicing-and-dicing involved, the lentils cook up quickly enough that you can have it on the table in under an hour and a half. Earthy, healthy, comforting, and a little different, I think you’ll like it. Plain ol’ saltine crackers are a perfect accompaniment, though chunks of warmed crusty bread will definitely kick it up a notch. Ingredients: 2 Tbsp. olive oil 1 ½ c. cooked diced ham ¾ – 1 c. chopped onions (about 1 small onion) 2 …

Ingredients: 4 turnips, peeled and quartered 4 potatoes, peeled and quartered 2 Tbsp minced onion 1 Tbsp salt Water 1/4 cup light cream 2 Tbsp soft butter or margarine 1/2 tsp salt 1/8 tsp pepper Directions: Combine turnips, potatoes, onion, and 1 Tbsp salt in a slow cooking pot. Cover with water; then cover and cook on low for 6 to 8 hours or until vegetables are tender. Drain well. Mash; then add cream, butter, 1/2 tsp salt, and pepper. Beat until fluffy Makes 6 servings. o o o Do you have a favorite recipe that would be of interest …

Ingredients: 4 eggs (room temp.) 2 cups flour 2 tsp. baking soda 1/2 tsp. salt 2 tsp. cloves 2 tsp. cinnamon 1/2 tsp. ground ginger 1/4 tsp. nutmeg 2 cups granulated sugar 1 cup oil 1 can (1 lb.) pumpkin Directions: Preheat oven to 350 degrees. Sift together dry ingredients. In a large mixing bowl, beat eggs and sugar at high speed until light and fluffy. Then beat in oil and pumpkin at low speed. Add dry ingredients; mix until combined. Pour into an ungreased 9” tube pan. Bake about 1 hour. Cool, then remove from pan. Serve with whipped …

Bird Seed Bars (“Power Trail Bars”), by C.J. Ingredients: 2 cups rolled oats 1 cup *pumpkin seeds 1 cup sesame seeds 1 cup *sunflower seeds 8 Tbsp butter 6 Tbsp honey 1/2 cup raw sugar (or just brown sugar) 1/3 cup peanut butter 1 cup dried fruit, such as apricots, cranberries, or raisins Directions: Mix oats with seeds, spread out on tray and bake 15 minutes at 180 degrees. To make the “glue” that holds these together, melt and simmer butter, honey, sugar, and peanut butter together for 5 minutes. In large mixing bowl combine your wet into dry ingredients; …

Ingredients: 4 eggs (room temp.) 2 cups flour 2 tsp. baking soda ½ tsp. salt 2 tsp. cloves 2 tsp. cinnamon ½ tsp. ground ginger ¼ tsp. nutmeg 2 cups granulated sugar 1 cup oil 1 can (1lb.) pumpkin Directions: Preheat oven to 350 degrees. Sift together dry ingredients. In a large mixing bowl, beat eggs and sugar at high speed until light and fluffy. Then beat in oil and pumpkin at low speed. Add dry ingredients, mix until combined. Pour into an ungreased 9” tube pan. Bake about 1 hour. Cool, then remove from pan. Serve with whipped cream …