Category: Recipe of the Week

My friends and family seem to like this soup, which is very pantry friendly. Ingredients: 1 can Progresso minestrone soup 1 can corn, undrained 1 can mixed vegetables, undrained 1 can diced tomatoes, undrained 1 can black beans, drained and rinsed Directions: Combine and heat. This is a very thick soup. If you want it thinner, add a can of V8 juice. If you want meat, add a can of canned chicken, drained and shredded. Serve as soup or over rice or mashed potatoes. o o o Do you have a favorite recipe that would be of interest to SurvivalBlogreaders? …

Ingredients: 4 slices bacon, cut into small pieces 1/2 cup sugar 1/2 teaspoon salt 1 tablespoon corn starch 1 beaten egg 1/4 cup vinegar 1 cup milk Directions: Fry bacon slowly; save grease. In a saucepan, combine sugar, salt, and cornstarch. Mix thoroughly; add beaten egg and vinegar, mixing well again. Add milk, crumbled bacon, and bacon grease. Cook to a desired thickness. Cool before (or not) pouring over salad greens, such as one head of lettuce chopped, spinach, dandelion leaves, plantain (pig ear) leaves, and/or salad greens. In the spring time, this is great with dandelion or plantain. We …

Ingredients: 3/4 cup brown sugar 1/4 cup honey 1/3 cup water 1 tsp. vanilla extract 5 cups old fashioned oats 1 cup coconut 1 cup raisins 2 cups dried cherries 2 generous cups chopped peanuts 2/3 cup sunflower seeds 1 cup wheat germ 1 5oz. can ice cream nut topping mixture (optional) Directions: Combine brown sugar, honey, and water. Bring to a boil, remove from the stove, add vanilla and set aside. Preheat oven to 325 degrees Fahrenheit. In separate bowl, combine oats and coconut; pour out onto a sprayed or greased, large, baking pan, and bake in 325 degree …

I don’t measure when I cook. I never have. I “eye” it. It’s what makes dinner so great! This is a simple recipe I dubbed “Poor Man’s Casserole” one evening years ago. I hardly had anything left in the cupboards, and I was living paycheck to paycheck. Since then, I’m more prepared. Ingredients: 1 box of au gratin or scalloped potatoes mix milk/butter/water as indicated on potato mix box 1 can of your favorite vegetable, drained 1 roll of your favorite kielbasa or sausage (or whatever meat you have on hand, as this is poor man’s casserole) thyme, rosemary, oregano, …

It’s cold outside! So my menu-planning mind marches determinedly toward hearty and warming comfort foods. This soup fits the bill, and it’s one we’ve come to enjoy over the last 25 years as a “meatless Monday” meal. You may want to add cooked ham bits or crumbled bacon to it, but really we haven’t found that the addition of meat enhances it in any significant way. Served with some hearty garlic toast, it’s a pretty wonderful winter meal, as is. Ingredients: 4 Tbsp. butter 1/4 c. finely chopped onion 1 cup chopped green pepper (optional; I have always omitted it, …

Ingredients: 1 bag (16 oz.) frozen peas, thawed 1 c. diced celery 1 c. small cauliflower florets 1/4 c. diced red or green onions 1 c. coarsely chopped cashews 1/2 c. sour cream 1 c. favorite ranch dressing Directions: Combine all ingredients and chill. Serve cold. o o o Useful Recipe and Cooking Links: Do you have a favorite recipe that would be of interest to SurvivalBlogreaders? Please send it via e-mail. Thanks!

I am now living west of the Mississippi, but when I was growing up in a northeastern state, these were present at weddings, fire company (hosey) picnics, church functions, and family holidays in various Eastern European traditions. Called halupkies, cabbage rolls, stuffed cabbage, blind pigeons, or Hunky Hand grenades, they were staples of Eastern European cooking. They are packed full of protein, whole grain goodness, Vitamin C, and they are filling! I only use the dark green, outer leaves of the cabbage head. They are easier to roll and have more nutrients than the pale, inner leaves. You have to …

Ingredients: Salad: 1 can (14.5 oz.) French-style green beans, drained 1 can (14.5 oz.) white or regular corn, drained (I always just use regular corn) 1 bag (16 oz.) frozen peas and carrots, thawed 1 c. chopped green pepper 1 c. chopped onion 1 c. chopped celery Dressing: 1 c. cider vinegar 1 c. sugar 1/2 c. vegetable oil 1 Tbs. celery seed 1 Tbs. mustard seed dash garlic salt salt and pepper to taste Directions: Place all salad vegetables in mixing bowl. In medium saucepan, combine all dressing ingredients. Bring dressing to boil; stir and boil 1 minute. Pour …

I’m from upstate NY, and I love Survivalblog! This is a great recipe for camping or at home. It is very easy and requires almost no prep. Ingredients: 1 lb. ground beef 1 can corn, undrained 1 can black beans, undrained 1 can red beans, undrained 1 package taco mix 1 package dry ranch dressing mix, such as Hidden Valley Directions: Brown meat; drain grease. Dump meat, corn, beans, and dry mixes into a saucepan. (Be sure not to drain canned vegetables). Add water to desired consistency. That’s it. Tastes great! o o o Do you have a favorite recipe …

Ingredients: One Rotisserie chicken (Sam’s has the best in town) Chicken stock made from the chicken carcass and skin, with fat skimmed off One Chicken bouillon cube (crushed and dissolved) or ½ tsp of Chicken Base Two shafts of celery (diced) One onion (diced) ½ lb sliced or chopped brown mushrooms One can of condensed cream of mushroom soup One can of condensed cream of chicken soup One box of Uncle Ben’s Long Grain and Wild Rice (NOT INSTANT) Directions: Pour 2 ½ to 3 cups of chicken stock into large stock pot. Bring to boil. Add rice with accompanying …

For those who enjoy canned tuna sandwiches but despise tuna casseroles, here is the answer to your prayer for canned tuna, extraordinaire. Try it, you’ll like it. Ingredients: 1 unbaked pie shell 1 (7 1/2 ounce) can of tuna in olive oil, drained and flaked 3 stalks green onion, diced (or use equivalent of any onion on hand ) 1 cup finely chopped celery 2 eggs, beaten 2 tablespoons finely chopped bell pepper, any color (or use jalapeno from your garden) 1 cup mayonnaise 2 tablespoons lemon juice 1/2 cup toasted bread crumbs, reserve 2 tablespoons for topping 1 cup …

So it’s not terribly healthy, but it’s easy, hearty, filling, and delicious– wonderful winter fare. I had tried many a stroganoff recipe before the family decided this was the one, many a year ago. I like to serve it with some sort of winter salad for a complete meal. Ingredients: 1 – 1 1/2 lbs. ground beef (ground chuck, if affordable) 1 can (10.5 oz.) cream of mushroom soup 8 oz. beef broth, made with 2 beef bouillon cubes 1 Tbsp. Worcestershire sauce 4 green onions, diced 2 Tbsp. sour cream 16 oz. pasta noodles (curly noodles), cooked according to …

I invented the recipe for Merry Morning Muffins to give people an emotionally cheering, gobble-em-down breakfast muffin recipe that was extremely high in protein, nutrients of all kinds, and fiber. They’re low carb, very low gluten, and contain no white flour at all. All of the ingredients can be kept as long-term storage food. Fortunately, children have no idea that these muffins are healthy and good for them. Tell them “Just take one” and then leave the room…. How often do you get to feel stuffed with virtue while you’re stuffing yourself with muffins? Ingredients: 2 cups plain wheat germ …

I don’t do much measuring when I cook, but I did my best to get pretty close measurements so I could share this. Pretty much any veggies would work in this. Ingredients: 2 poached or otherwise cooked chicken breasts, cut into bite-sized pieces 1 1/3 c. Augason Farms (or other) Cream of Chicken Soup Mix 1 Tbs dehydrated onions 3 c. water 1 c. Pioneer Baking Mix (or Bisquick, or homemade version) 1/2 c. milk 1 egg olive oil or butter 1/2 of a 14.5oz. can chopped carrots 3/4 of a 14.5oz can red potatoes (I use all but three …

I haven’t priced the stuff in 10 years, but back then buying two cans of it came near to the cost of the meat for the dish I was purchasing it for. So by golly, I decided I could learn to make my own, homemade, at a much lower cost. This recipe does it; it tastes exactly the same as the name-brand cans in the grocery store, at 1/4 the cost. And it’s easy too! I think you’ll like it. I usually double the recipe, which is no more trouble than a single batch, and use/freeze it in 2-cup (pint) …