Category: Recipe of the Week

Ingredients: 1½ lbs lean ground beef 3 slices of bacon, diced 1 small onion 2 tbs flour ¼ tsp paprika 1 tsp salt 1 (10¾ oz) can of condensed cream of mushroom soup 2 tbs dry red wine 1 cup dairy sour cream 6 to 8 hamburger buns, toasted and buttered Directions: In a large skillet brown beef and bacon until red color disappears; then, drain. In a slow cooking pot, mix together drained beef, bacon, onion, flour, paprika, and salt. Stir in undiluted soup and wine. Cover and cook on low for 4 to 5 hours. Stir in sour …

Reader J.C. presented this modified recipe, which originated at Old World Farms Garden Ingredients 35 tomatoes (preferably Roma, along with whatever tomatoes are harvested that day) 3 green peppers 2 sweet red peppers 3 medium onions 6 cloves of garlic 4-5 various peppers of your choice to add sweetness and/or heat **I used 3 cajun belle and 2 jalapenos 1 handful of cilantro 1 teaspoon salt 1 teaspoon garlic salt 1/2 teaspoon ground black pepper 1/2 cup lime juice 1/2 cup apple cider vinegar (or eliminate the lime juice and put in 1 cup of vinegar) Instructions Peel tomatoes – …

I call this Kitchen Sink Garden Muffins. It’s half a recipe that I’ve been experimenting with since there are only the two of us. Ingredients: Sift together in small bowl: 1 cup flour 1/2 tsp baking soda 1 tsp cinnamon 1/4 tsp salt Set this aside. Whisk together in larger bowl: 1/4 cup oil 4 oz applesauce 1 egg 4 oz crushed pineapple, NOT drained 1/2 cup shredded carrots 1/2 cup shredded zucchini I add a handful of ground flax (and you can add chopped dates, raisins, and/or nuts– your choice) Directions: Set your oven at 375 degrees. Add dry …

Ingredients: 3½ to 4 lbs beef rump or sirloin tip 1 cup water 1 cup vinegar 1 large onion, sliced 1 lemon, sliced (unpeeled) 10 whole cloves 4 bay leaves 6 whole peppercorns 2 Tbsp salt 2 Tbsp sugar 12 gingersnaps, crumbled Directions: Place the meat in a deep ceramic or glass bowl. Combine water, vinegar, onion, lemon, cloves, bay leaves, pepper, salt, and sugar; then pour it over the meat. Cover and refrigerate for 24 to 36 hours, turning the meat several times during marinating. Place beef in a slow-cooking pot. Pour 1 cup of marinade over the meat. …

Ingredients: 1 lb lean ground beef 1 envelope spaghetti sauce mix 2 (15 oz) cans tomato sauce 1 lb sharp cheddar cheese, shredded 8 oz mozzarella cheese, shredded 2 tbs cornstarch ½ cup dry red wine Directions: In a skillet or slow-cooking pot with browning unit, cook beef until crumbly; pour off excess fat. In a slow-cooking pot, combine beef with dry spaghetti sauce mix, tomato sauce, cheddar and mozzarella cheeses. Cover and cook on low for 2 hours. Dissolve cornstarch in the wine. Turn the control to high and add dissolved cornstarch. Heat on high for 10 to 15 …

Ingredients: 1 lb lean ground beef 1 large onion, chopped 1 clove garlic, minced 2 (1lb) cans of tomatoes, cut up 1 (8oz) can tomato sauce 1 (12oz) can tomato paste 1 cup beef bouillon 2 tbs minced parsley 1 tbs brown sugar 1 tsp dried oregano leaves 1 tsp dired basil leaves 1 tsp salt ¼ tsp pepper Directions: In a large skillet or slow-cooking pot with a browning unit, crumble the meat with onion and garlic. Break up pieces of meat with fork and cook until it loses its red color, then drain off excess fat. In a …

Ingredients: 2½ to 3 ob frying chicken, cut up 1 (1½ oz) package of spaghetti sauce mix ½ cup dry white wine 2 fresh tomatoes, quartered ¼ lb of fresh mushrooms Directions: Place chicken parts in the bottom of a slow-cooking pot. Combine dry spaghetti sauce mix with wine: pour over chicken. Cover and cook on low for 6 or 7 hours. Turn and cook on high for 30 to 40 minutes or until tomatoes are done. Makes 4 to 5 servings. o o o Do you have a favorite recipe that would be of interest to SurvivalBlog readers? Please …

This isn’t so much a recipe, but a guideline – a very forgiving guideline – that basically works every time. It’s a wonderful method for cleaning out those bits and pieces in the refrigerator crisper drawer that might otherwise go to waste, and super easy to adapt to your family’s size and tastes. And did I mention that it’s a pretty healthy and delicious way to add more veggies to your family’s diet? Ingredients: 3-6 c. assorted vegetables, cut into similarly-sized pieces, about 1”x1”, or about the size of a medium broccoli or cauliflower floret (and don’t stress too much …

Ingredients: 12 large cabbage leaves 1 beaten egg ¼ cup milk ¼ cup finely chopped onion 1 tsp salt ¼ tsp pepper 1 lb lean ground beef 1 cup cooked rice 1 (8 oz) can of tomato sauce 1 Tbsp brown sugar 1 Tbsp lemon juice 1 tsp Worcestershire sauce Directions: Immerse cabbage leaves in a large kettle of boiling water for about 3 minutes or until limp, then drain. Combine egg, milk, onion, salt, pepper, beef, and cooked rice. Place about ¼ cup of the meat mixture in the center of each leaf, then fold in sides and roll …

Ingredients: 2 to 2½ lbs boneless chuck steak 1 tsp ginger 1 Tbsp sugar 2 Tbsp oil ½ cup soy sauce 1 clove garlic, crushed Directions: Cut steak into ¼-inch thick or smaller slices. Combine remaining ingredients in a small bowl. Place meat in a slow-cooking pot and pour the sauce over it. Cover and cook on low for 6 to 8 hours. Serve with rice Makes 5 to 6 servings. o o o Do you have a favorite recipe that would be of interest to SurvivalBlog readers? Please send it via e-mail. Thanks!

Ingredients: 4 large potatoes 1 onion, sliced 1 tsp salt Water 4 slices of bacon, diced 2 Tbsp flour 2 Tbsp sugar 1 tsp dry mustard 1 tsp salt ¼ tsp pepper ¼ cup vinegar ½ tsp celery seeds 4 knockwurst links 1 Tbsp finely chopped parsley Directions: Peel and slice potatoes. Combine with onion in slow cooking pot, then sprinkle with 1 tsp salt and cover with water. Cover and cook on low for 5 to 6 hours, or on high for 2 to 3 hours. Remove from pot, drain thorougly and return to the pot. Cook the bacon …

Ingredients: 2 lbs lean ground beef 1 tsp salt ½ tsp pepper ¼ cup finely chopped onion 1 can condensed tomato soup 5 to 6 medium potatoes 1 cup light cream Directions: In a large skillet brown the beef, breaking up large chunks with a fork. Pour off excess fat. In a small bowl, mix together salt, pepper, onion, and undiluted soup. Peel and slice potatoes. In a slow-cooking pot, arrange alternate layers of potatoes and meat (with the potatoes on the bottom). Pour the soup mixture over, then cover and cook on low for 4 to 6 hours. Turn …

Reader K.M. sent a quick and simple recipe recommendation that is great for families with both laying hens and a home dairy cow.  She notes: “We are folks who often ask ourselves: ‘What are we going to do with all these eggs and this extra warm milk?’  Here is one answer.” Hot Milk Sponge Cake Ingredients: 1 Cup All-purpose flour 1 Teaspoon baking powder 2 Eggs 1 Cup of sugar 1/2 Cup milk 2 Tablespoons of butter (or margarine) Directions: Combine flour and baking powder. Then, in a bowl mix the two eggs with a hand or electric mixer set …

Ingredients: 2 beaten eggs ¾ cup milk ¾ cup fine dry bread crumbs 2 tbs grated onion 1 tsp salt ½ tsp ground sage 1½ lbs ground beef. Sauce: ¼ cup catsup 2 tbs brown sugar 1 tsp dry mustard ¼ tsp ground nutmeg Directions: Combine eggs with milk, bread crumbs, onion, salt, sage, and meat. Mix well and shape into 9×5-inch rectangle or oval, or about 6-inch round. Carefully place in slow-cooking pot. Cook on low for 5 to 6 hours. Combine sauce ingredients in a small bowl and pour over meat. Cover and cook on high for 15 …

The garden is doing well so far this year, and we are right now awash in romaine lettuce. Ten little lettuce seeds at planting time doesn’t seem like much, until the stuff is ready to harvest all at once. There are only so many salads a person can consume. Anyway, taco pizza is one of our favorite ways to use up our fresh lettuce when we tire of salads. It’s terrific! Ingredients: 1 lb. ground beef 1 packet (1.0/1.25 oz.) taco seasoning 1 pizza crust of choice (I prefer the box of Jiffy or packet of Great Value; they are …