Category: Recipe of the Week

Martha in South Bend’s Rabbit/Chicken/Etc. Casserole Here’s a very simple recipe that uses what ever meat you have at hand.    Stuffing Casserole: 3 Cups chopped cooked meat (any kind will do, great way to use up leftovers) 2 – cans Campbells’ Golden Mushroom soup 2 – cups sour cream 2  – boxes stove top stuffing mix, prepared per package directions. 9″ x 13″ baking pan. Mix the first three ingredients in baking pan. Top with prepared stuffing.  Cover with foil. Bake at 350 degrees for 30 minutes. Uncover and continue baking until it bubbles around the edges and stuffing is …

K.A.F’s Winter Crisp Serves 8 Ingredients: 1/2 cup sugar 3 T flour, all purpose 1 tsp lemon peel, grated 5 cups apple, unpeeled, sliced 1 cup cranberries 2/3 cup rolled oats 1/3 cup brown sugar, packed 1/4 c whole wheat flour 2 T ceylon cinnamon 1/4 tsp ground ginger 3 T butter, soft melted Prep: Filling: Combine sugar, all purpose flour, lemon peel, and ginger in a medium bowl and mix well with a spoon. Stir in the apples and cranberries and spoon into a greased 6 cup baking dish. Topping: Combine the oats, brown sugar, whole wheat flour and …

Pamela B.’s “Goat Gurt” Yogurt In response to your call for recipes, here is my recipe for home made “Goat Gurt” or “Yo Goat.”  Of course, yogurt can also be made from cow’s milk or sheep’s milk, soy milk, or even from dehydrated non fat dry milk, using this method.  We prefer the goat’s milk because it seems to provide that perfect tang.  We usually eat it plain with sweetener.  I have also included some other dairy products that can result if your goat gurt “fails.” Excellent Goat Gurt Ingredients: 7 Cups goat’s milk 2/3 Cup powdered milk (optional, but …

Chris M.’s Vegetarian Tuscan Kale and White Bean Soup I think that my Mom originally got this recipe from a Pat Robertson/CBN publication. I ate a lot of it without upsetting my blood sugar. And there was enough methane to run a small motorbike. She hit the nail on the head when she said that no matter what you do with these ingredients or similar ones, you won’t go wrong. — Vegetarian Tuscan Kale and White Bean Soup 3 tbsp. olive oil 1 cup diced onion 4 large cloves of garlic, roughly chopped 4 cups vegetable broth 4 cup packed …

S.A.’s Canned Chicken Recipe A well-tested recipe adapted from another Air Force wife at England AFB, Louisiana, a base now long-closed. Even picky eaters like this one. If things do ever go as predicted, knowing how up use your stores efficiently and effectively will be important. The current way of eating with a separate large meat serving, servings of vegetables piled on a plate might become a memory. Cooks will revert to traditional peasant and poor people foods that stretch ingredients, such as soups and casseroles. (Don’t worry, in my home we are never without homemade soups, a pot of …

K.A.F.’s Zucchini Patty Pancakes with Spinach Basil Dressing Cooking oil spray 2 extra large zucchinis, shredded 1/2 cup chopped sweet onion 1/2 cup chopped carrot 1/2 cup garbanzo bean (or really any bean flour will work well) 1/8 cup dried minced onion 1 tsp. dried garlic 3 egg whites (if you don’t eat eggs, substitute 1 T Xantham gum or 3 T potato starch for the binder)   For Dressing: 1 cup plain greek yogurt 1/3 cup water or orange juice 1 Tablespoon paprika 1 Tablespoon onion powder 1 Tablespoon garlic powder 6 large leaves fresh spinach or 3 T …

C. in Florence’s Sandwich Spread Recipes Cottage Cheese Sandwiches 1 cup cottage cheese 1/4 cup chopped peanuts 8 slices brown/wheat bread 4 tablespoons margarine 1 egg 2 tablespoons cold water Covo (cottonseed and peanut oil) or your favorite frying oil Mix the cheese and nuts together. Spread on 4 slices of bread. Cover with remaining bread. Beat egg and mix with water. Dip sandwiches into egg and water mixture and fry in hot oil until golden brown. Serve with chips.   Peanut Honey Sandwiches 6oz. Cream cheese 1/3 cup Honey 12 slices Brown/wheat bread peanut butter, creamy or chunky Mix cheese and …

Wayne B.’s Homemade Ranch Dressing Dry Ranch Mix 1/2 cup instant minced onion 1/4 cup onion salt 1/4 cup garlic salt 1/4 cup onion powder 1/4 cup garlic powder 2 cups dry parsley flakes 2 tablespoons dry dill weed Measure first five ingredients, minced onion, onion salt, garlic salt, onion powder and garlic powder, into a blender or food processor and blend until combined. Stir in parsley and dill. Store and keep mix dry. A Mason jar or freezer bag work well. Label and include instructions for dressing or dip. Label it. You think you will remember, but you won’t. …

Matt The Teacher’s Cranberry Pumpkin Pie Spice Hard Tack I’ve tried many of the  hardtack recipes that are floating around on the web (including some that have been featured here on SurvivalBlog) and I find that most of them are so bland that they make Saltines seem like a five course meal!  So, I decided to mix things up a little bit and what I came up with is something I’ve dubbed…  Cranberry Pumpkin Pie Spice Hardtack: 4C unbleached flour (you can go 50/50 with whole wheat or all whole wheat but I personally don’t like it) 2C rolled oats …

K.A.F.’s 1890s Cordials Diana Berry’s favorite beverage from Anne of Green Gables was a Raspberry Cordial. Here is a recipe for a Raspberry Cordial taken from an Almanac of 1892. Note, Cherry or Grape cordial may be made in the same fashion. Raspberry Cordial Crush one pound of raspberries and store into them one quart of water and the juice of two oranges; add a thinly sliced lemon, cover, and let the mixture stand for two hours, then strain, and add one pint of sugar. Cool or ice before serving. Blackberry Cordial Crush ripe blackberries, and to each gallon of …

KAF’s Tamale Pie Serves 5 to 6 1 tsp kosher salt 1/2 c yellow cornmeal 3 c boiling water 1 1/2 c cooked, ground, or shredded left over beef 2 c beef broth 2 cloves fresh minced, or 1/2 tsp. dried chopped garlic 1 1/2 tsp. chili powder salt to taste Boil the water in a medium sized pan. Sift the 1 tsp. salt and cornmeal gradually into the boiling water and cook, constantly stirring for 10 minutes. Set aside. In a bowl, mix cooked meat, and broth, add garlic, salt if needed, and chili powder. Line the sides and …

K.A.F.’s Italian Tomato Bisque This bisque is made from Dried Storage Foods Ingredients 1?2 c dried chopped onions 1 c dried carrot dices 1?2 c dried celery 2 qts water 1 c dried tomato powder 1?2 c dried tomato dices 1?2 T italian seasoning spice blend 1?2 T granulated garlic 1?2 T seasoned salt 3?4 T kosher salt 1?2 T texas pete or any mild hot sauce 1 T balsamic vinegar 1 c heavy cream 1?2 c parmesan cheese Instructions In a 6-quart stock pot, combine the onions, carrots, celery, water, tomato powder, diced tomatoes, Italian seasoning, garlic, salt, and …

Tina M.’s Mashed Potato Soup   28 cups potato flakes 10 cups dry milk 1 1/4 cups chicken bouillon (smash the cubes) 5 teaspoons celery seed (heaping) 2 teaspoons pepper 5 teaspoons parsley (heaping) 5 teaspoons chives (heaping)   Combine all ingredients in a large bowl, blend well.  Store in an airtight container.   Serving instructions: Place 1/2 cup soup mix in a soup bowl or mug.  Add 1 cup boiling water and stir until smooth.  Let soup stand 1-2 minutes to thicken. Useful Recipe and Cooking Links: A Creamy Potato Soup recipe Easy Potato Soup Mashed Potato Flakes Recipe …

KAF’s Five Fruit Bread 1 16 oz. can fruit cocktail 3 c all purpose flour 1/2 tsp nutmeg 1/3 c melted butter 1/4 c toasted slivered almonds 1/2 c sugar 1 1/2 tsp salt 2 eggs, beaten 1 Tblsp grated lemon peel Drain the syrup from fruit into a measuring cup and add enough water to it to make 1 cup. Sift together the flour, sugar, baking powder, salt and nutmeg. Stir syrup into flour mixture along with the eggs, butter, and lemon peel. Stir in fruit and almonds. Pour into greased 9 x 5″ loaf pan. Bake at 350 …

Linda H.’s Quick-n-Easy Red Beans and Rice   2 tbs. olive oil 3/4 c. chopped green pepper (about 1 medium green pepper) 3/4 c. chopped onions (about 1 small onion) 2-3 cloves garlic, minced 1/2 lb. cooked smoked sausage (such as Hillshire Farms), cut into 1/2″ half-rounds 1 can (14.5 oz.) diced tomatoes, undrained 1 can (14.5 oz.) red beans, rinsed and drained 1/4 tsp. dried oregano 2 bay leaves 1/2 tsp. hot red pepper flakes (or to taste) salt and pepper, to taste hot cooked rice   In large saucepan heat olive oil and saute green peppers, onions and garlic …