Category: Recipe of the Week

Ingredients: 3½ to 4 lbs corned beef Water 2 Tbsp prepared mustard 1½ tsp horseradish 2 Tbsp red wine vinegar ¼ cup molasses Directions: In a pot, cover corned beef with water. Cover and cook on low for 6 hours (making sure the water always covers the meat; add more water if necessary). Drain the cooked corned beef and place on a broiler pan or oven proof platter. Combine mustard, horseradish, wine vinegar, and molasses. Brush sauce on all sides of meat. Brown in 400° oven for about 20 minutes or until it begins to brown; brush with sauce several …

Ingredients: 1 lb beef stew meat, cut into 1-inch pieces 1 (1 3/8 oz) pkg onion soup mix 6 cups water, hot 2 carrots, peeled and shredded 1 stalk celery, finely chopped 1 tomato, peeled and chopped 1 cup packaged biscuit mix 1 Tbsp parsley, finely chopped 6 Tbsp milk Directions: In a slow cooking pot, sprinkle beef with dry onion soup mix and pour hot water over the meat. Stir in carrots, celery, and tomato. Cover and cook on low for 4 to 6 hours or until meat is tender. Turn control on high. In a small bowl, combine …

This delicious beans and rice recipe provides a complete protein. It is great survival recipe– ideal for times when meat is scarce, or for use by vegans or vegetarians. Ingredients: 1 Cup Rice – rinsed 3-14 oz. cans black beans – slightly rinsed 1 Large green pepper – chopped 2 Medium onions – chopped 4 Cloves garlic – crushed 1-2 tsp. cumin 1-2 tsp. chili powder Beef or chicken stock – 1 can Cilantro washed and chopped (optional) Oil for saute Salt & Pepper Directions: Saute onions and peppers with crushed garlic in oil Add ½ of cumin & chili …

This old family cake recipe is baked in a greased Bundt pan: Mix the following ingredients thoroughly, to form the batter: Two cups finely ground white flour 6 tsp cocoa powder 1 cup of granulated sugar 1 cup of Miracle Whip (or a similar mayonnaise) 1 cup of water 1 tsp vanilla extract (liquid) Pour the cake batter into a greased Bundt pan and then bake at 375 degrees Fahrenheit for about one hour. (Check it with a toothpick to test if it is done.) o o o Useful Recipe and Cooking Links: Yellow Cake Made from Scratch Food Storage …

Ingredients: 4 tbs butter 2 tbs honey 1 1/2 pounds pork tenderloin, trimmed of silver skin Salt and pepper 1/4 cup water Directions: Preheat oven to 375 degrees. In a Dutch oven or ovenproof skillet, heat butter and honey over medium heat, stirring to melt butter. Season pork with 1/2 teaspoon salt and 1/4 teaspoon pepper, and place in pan. Cook until underside is lightly browned, about 5 minutes. Turn pork, and cook until other side is browned, about 5 minutes more. Lower the heat if the honey begins to burn. Put pan in the oven, and roast until pork …

Ingredients 6 skin-on, bone-in chicken thighs (about 2.25 pounds) Salt and pepper 1 tbs vegetable oil Directions: Preheat oven to 475°F. Season chicken with salt and pepper. Heat oil in a 12″ cast-iron or heavy nonstick skillet over high heat until hot but not smoking. Nestle chicken in skillet, skin side down, and cook 2 minutes. Reduce heat to medium-high; continue cooking skin side down, occasionally rearranging chicken thighs and rotating pan to evenly distribute heat, until fat renders and skin is golden brown, about 12 minutes. Transfer skillet to oven and cook 13 more minutes. Flip chicken; continue cooking …

Ingredients: 1 frying chicken, cut up ¼ cup flour 3 tbs sesame seeds ½ tsp salt ¼ tsp pepper ¼ cup salad oil 1 small onion, chopped 2 stalks celery, chopped ½ cup dry white wine 1 chicken bouillon cube, crumbled ½ tsp tarragon ¼ cup water ¼ cup cornstarch 1 cup dairy sour cream Directions: Coat chicken with mixture of flour, sesame seeds, salt, and pepper. In a large skillet, brown chicken in oil, then place in a slow cooking pot. Add onion, celery, wine, bouillon cube, and tarragon, then cover and cook on low for 6 to 8 …

Ingredients: 8 medium carrots, cut into small sticks ½ cup chicken bouillon ½ cup dry white wine ½ tsp dried dill weed 2 tsp instant minced onion ¼ tsp garlic salt 1 Tbsp lemon juice 2 Tbsp cornstarch 2 Tbsp cold water Directions: Place carrots in a slow-cooking pot. Combine bouillon, wine, dill, onion, garlic salt, and lemon juice; then pour over the carrots. Cover and cook on high 2 to 3 hours. Dissolve cornstarch in water, then stir into the carrot mixture. Cook on high for 10 minutes or until slightly thickened. Makes 6 servings. o o o Useful …

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 …