Category: Recipe of the Week

It’s August, and it’s too hot to cook, isn’t it?! Here is a lovely cooling main dish salad, adapted with thanks from my old 1988 Betty Crocker Cookbook. I’ve been making this salad for so many years that the old cookbook automatically opens to this recipe’s page. Note: Our preferred source of chicken for this recipe is to throw a few extra pieces on the grill when grilling, then throwing them in a ziploc in the freezer ready to be used for it. A can (14 oz.) of chicken is an easy alternative, when time is short. Use whatever works …

Ingredients: 1 cup quick-cooking oats 1/3 cup butter 2 cups boiling water ½ cup honey 1 Tablespoon salt 2 pkgs. yeast 2 eggs 6 to 7 cups flour 1 egg, slightly beaten 1 Tablespoon water Additional oats to coat the top of the bread Directions: In a large mixer bowl, combine oats, butter, boiling water, honey, and salt. Cool to warm (105 to 115 degrees). Stir in yeast. Add 2 eggs and 2 ½ cups flour. Beat at medium speed, scraping bowl often, until smooth. Stir in enough remaining flour to make dough easy to handle. Turn dough onto a …

This recipe yields about 2-2 ½ cups of sauce. Ingredients: 1 14-oz. can Eagle Brand sweetened condensed milk 2 squares (2 oz) unsweetened chocolate 1/8 tsp. salt ½ to 1 cup HOT water ½ tsp. vanilla extract Directions: Put condensed milk, chocolate, and salt in the top of a double boiler. Add water to the lower portion and heat water to boiling. Cook contents over rapidly boiling water, stirring often, until thick (about 10 minutes). Remove from heat. Slowly stir in hot water to desired constancy. Stir in vanilla extract; remove from heat and cool to use in recipes or …

My kids LOVE Tacos, and we’ve found a tasty and healthy recipe to extend the family budget while giving them what they want. With a bag of Nacho chips, we’re able to feed a family of five at least 1.5 meals, sometimes two meals (if the boy’s aren’t hungry!) Ingredients: 1 lb. ground meat (beef works for us, but I imagine you could substitute what’s available) 1 8-oz. can red kidney beans, drained (dried work fine, if you care to cook them) 1 8-oz. can black beans, drained (dried work fine, if you care to cook them) 1 8-oz. can …

Here is my grandmother Upton’s shortcake recipe. This is fantastic with strawberries or peaches. Of course, Grandma served this with some real whipped cream. It serves six. Ingredients: 2 cups of flour 5 tsp. (rounded) baking powder 1 good pinch of salt 5 Tbsp. Crisco, butter, or margarine 3 tsp. sugar slightly less than 3/4 cup whole milk Directions: Preheat oven to 400 degrees Fahrenheit. Sift together the flour, baking powder, and salt. Using a fork or pastry cutter, blend together the dry ingredients with the Crisco and sugar. Stir in the whole milk. Using a fork, press mixture into …

Ingredients 2 c. buckwheat flour 1 c. white flour ½ – 1 tsp. salt ¼ yeast cake (about 2¼ tsp. of modern, bottled yeast powder) 6 Tbsp. corn syrup (or use molasses) water to make batter Directions Mix all ingredients, and let stand overnight at room temperature. If necessary, add more water and salt before cooking to create a fairly thin batter. Traditionally cooked on cast iron griddle that has been lightly greased with bacon fat. Cook on first side until holes stay open and the gloss is off. Then, flip and cook until the steam abates. o o o …

At our house, people would fight over the pineapple on an Easter or Christmas ham, until a friend suggested this recipe. It’s a favorite recipe, for the holidays or anytime, that is good tasting and relatively inexpensive to make: Ingredients: one can of crushed pineapple one can of chunked pineapple one can of pineapple rings 1 cup flour 3/4 cup brown sugar (packed), plus about 4 tablespoons for later 1/2 stick butter, chilled 1 tsp. cinnamon, plus more to taste Directions: Preheat oven to 350 degrees. Spray a 9 x 13 baking dish with non-stick spray. Drain and reserve the …

This is a very easy recipe and one of our family’s long-time favorites. However, I also have a camping (or emergency/SHTF) version of it that is almost as good. I’m going to give you both versions, as a sneak peak for recipes I’m assembling to share in an upcoming food preparation cookbook, which has not yet been titled. (We produce and store most of the food we consume, including spices and even some medicines and teas, so stay tuned. It’s in “the works”. We also enjoy scrumptious meals regardless of where we find ourselves (at home, on the road, on …

One of the things our family (everyone from toddlers to great grandparents) really enjoys for snacks as well as a dessert ingredient is graham crackers. When SHTF occurs and there are none in the stores, we’ll have the choice of going without or making our own. We’ve started making our own from our stores, as we need to now be in the habit of knowing how to provide what we want and need in the future. Wheat berries store a long time. We have a Country Living flour mill that grinds extra fine flour, beautifully. We raise chickens for eggs …

It’s strawberry season, so I am always looking for yummy things to do with our strawberries. Of course, we make jelly, fresh fruit salads, and even make homemade strawberry ice cream and strawberry-banana smoothies, but we also really love these shortcakes for dessert. They are fancy enough to serve company but easy enough for any day with the family. Ingredients 1 1/2 cups all-purpose flour 2 teaspoons baking powder 1/2 teaspoon baking soda 3 Tbsp white sugar 1 teaspoons salt 1/2 cup frozen unsalted butter, grated 1/2 cup cold buttermilk 1 Tbsp heavy cream, divided 2 Tbsp turbinado (raw) sugar …

My uncle likes his little luxuries, even when we’re eating LTS food. Here’s one of his favorites. Ingredients: 1 14-oz can salmon 1 can condensed mushroom soup 1/2 cup powdered cheese 6 Tbsp powdered eggs 1 cup water 1/4 tsp pepper (optional) 1/2 tsp onion powder (optional) Directions: Drain and flake salmon in casserole dish. Add mushroom soup; mix with spoon. Alternate powdered cheese along with half the water while mixing. Alternate powdered eggs, along with the rest of the water while mixing. Add spices, mix. Cover and bake at 350F until firm, approx 30-40 minutes. Makes about four servings. …

The few dry and canned ingredients make this great camp/survival food! It can be “doctored” up with various spices and meats. We buy the multi-packs of freeze-dried hash brown potatoes in waxed boxes from Costco at very reasonable prices or in packages through vendors online, and find them so very convenient for use at home regularly as well as when out hunting, camping, or any other time. They, of course, are great for storing for future preparations as well. Ingredients: 3 Tbsp vegetable oil 2 boxes or packages of freeze-dried hash browns 1/4 cup of freeze-dried or dehydrated onion pieces …

This recipe can be made with fresh ingredients, leftovers, or with freeze-dried/canned ingredients. There are lots of options for personalizing it, too. You can use whatever meat you prefer– beef, bacon, ham, turkey, venison, or even chopped jerky that’s left over after a hunting or camping trip (if it’s even possible to have leftover jerky). Ingredients: 9 lasagna noodles, uncooked 4 cups of mashed potatoes, hot or reheated (or use about 1 1/2 cups of potato flakes mixed into about 3 1/2 cups of hot water) 4 ounces of herb & garlic cream cheese (or use reconstituted powdered cream cheese …