Category: Recipe of the Week

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 …

Ingredients: 1/2 lb ground chuck 1/2 green bell pepper, diced 1 large yellow onion, diced 2 green onion stems, chopped 1 (4 oz) can of mushroom stems and pieces, drained 1 (15.5 oz) can of (Spartan) chile beans 1 (15 oz) can of (Meijer Naturals) tomato sauce 1 (14.5 oz) can of (Spartan) petite diced tomatoes Chopped jalapenos, chili powders, and salt and pepper, to taste (optional) Directions: Saute diced onions, drained mushrooms, green pepper, and ground chuck in coconut oil. In a crock pot on low to medium heat, add canned beans, tomatoes, and tomato sauce. Drain grease off …

Depression era cake with no eggs. Ingredients: 1 cup brown sugar, packed 1 1/2 cup water 1/2 cup butter (or oleo) 1 tsp cinnamon 1/2 tsp nutmeg 1/2 cup chopped pecans 1 tsp baking powder 1/2 tsp allspice 2 cups flour 1 tsp soda 1/2 tsp salt 3/4 cup raisins, chopped Directions: Boil sugar, raisins, water, butter and spices for 5 minutes, let cool. Mix flour, soda, baking powder, salt, and pecans together and add to first mixture. Pour into paper lined pan 9x5x3. Bake at 350 deg for 40 to 55 min. Cool 5 minutes and turn onto cake …

Ingredients: 3 cups self-rising white flour 1 1/2+ cup Bulgarian buttermilk (not low fat) Directions: Heat oven to 450 degrees. Mix flour and buttermilk together to form dough. If needed, add extra buttermilk. Do not over mix. Put a little flour on counter; dump dough on counter and knead four times. Turn dough over and pat to about an inch thick. Cut out biscuits with cutter or pinch off in small balls. Place in a cast iron skillet or baking pan that has been sprayed with cooking spray or coated with a light coat of bacon grease or shortening. Bake …

Ingredients: 2 cans Ro-tel (tomatoes and green chilis) 2 cans condensed Minestrone soup 2 cans pinto beans or your favorite 2 lbs. ground beef or venison 1 lb. Velveeta, cubed (or similar melting cheese) Directions: In a soup pot, brown ground meat and drain Add rotel, soup, beans, and meat, and cook over medium heat about 15 minutes. Add cheese, turn soup on low until cheese is melted. Stir well. Serve with tortilla chips, bread, or crackers. This recipe can be easily halved or doubled. If I don’t have canned beans, I have substituted diced, canned potatoes. Yummy both ways. …

Ingredients: 2 cups warm tap water (Let your wrist tell you the temp. It needs to be like a very warm baby bottle.) 1 1/2 Tablespoon dry yeast 2/3 cup sugar or less, depending on how sweet you want your bread 1 1/2 teaspoon salt 1/4 cup vegetable oil 5-6 cups all-purpose flour Directions: In a small bowl to proof yeast, add water, yeast, and 1 tsp of the sugar. Let sit 10 minutes while mixing dry ingredients. Add 5 to 5 1/2 cups of the flour to mixer bowl. Add sugar, salt. Mix lightly, then add the oil and …

Ingredients: 1 large White Grape Juice, usual large plastic container 1 generous handful mint leaves, coarsely chopped 3 medium juicy green Limes, sliced thinly Directions: Pour off about 1 cup of the grape juice to make room to add your coarsely chopped mint leaves. Add thinly sliced limes. Replace the cap and then rock your grape juice bottle back and forth to circulate the juice in and around the mint leaves and lime slices. Refrigerate overnight to incorporate the flavors. Pour into serving cups or pitcher through a screen sieve that’s fine enough to catch the mint leaves and lime …