Category: Recipe of the Week

Arizona Cowgirl’s Potato Sausage Skillet Recipe. We really enjoy this dish, and it’s a delicious ‘comfort’ food on a cold wintry day! Ingredients are: 4 large baking potatoes, peeled & sliced thin. 1/2 diced sweet onion 1/4 Red or green Bell Pepper, diced Combine the above veggies in a large 12″ skillet with cooking oil. Cook covered on low heat, stirring occasionally. While these cook, add the following ingredients as you prep them: 1 whole smoked kielbasa sausage, sliced thin. 1 small can of diced green chilies. Fresh cut Broccoli, as much as you like. Salt and pepper to taste. …

This is a recipe for Comfort Food that is simple and yummy. 1 Rump or Chuck Roast Lawry’s Seasoned Salt 2 Onions, sliced 1/2 cup water Roasting pan Aluminum foil Place the roast in roasting pan. Sprinkle the seasoned sale heavily over the roast. Lay onion slices on top of roast. Pour water into the pan (not over the roast). Tight cover the roast and roasting pan with foil, sealing the edges around the pan. Place in an oven at 300 degree Fahrenheit. Cook all night (at least 8 hours). Peeled potatoes, halved Carrot pieces, large chunks In the morning, …

This bread freezes beautifully in a freezer ziploc bag. (I recommend storing without the icing. Just defrost the bread and make the icing before serving.) It’s yummy! 1 cup sugar 8 ounces sour cream 2 eggs 1 Tbsp. vanilla extract Pre-heat oven to 350 degrees. In large mixing bowl, beat above ingredients on low speed until thoroughly combined. 2 cups flour (I use half whole wheat and half bread flour) 1/2 tsp. ground cinnamon 1 tsp baking soda pinch cream of tartar 1/2 tsp salt Combine the dry ingredients in a separate bowl. Gradually add dry ingredients into large mixing …

A few years ago I spent months experimenting with various online recipes for “Soup in a Jar,” wanting to perfect something for holiday gifting. I think I was entirely successful with the following recipe. It fits in a pint jar, serves four people, doesn’t require much more in the way of ingredients to have on-hand, and is pretty tasty! I now make a point of doing up a batch of these jars every fall for our home pantry. I “dry can” them (look for instructions online) and seal them with an oxygen absorber packet inside. I have every confidence that …

In response to requests for the Sweet, Southern Cornbread recipe Mrs. HJL makes to season our cast iron skillet, here’s her recipe: Pour about 1/3 cup of vegetable oil into a cast iron skillet. (It should be enough oil to cover the skillet with roughly 1/4 inch of oil.) Place skillet and oil in the oven and turn oven on to 425 degrees. 1 cup freshly ground corn meal 1 cup bread flour (or use finely ground Hard White Wheat flour for a healthier, but heavier cornbread) 1 tsp. salt 1/3- 1/2 cup sugar (Yes, we like it SWEET!) 1 …

Margaret R’s Pig Pickin’ Cake: 1. Grease and flour two cake pans and pre-heat your oven to 325 degrees. 1 box of cake mix (lemon, yellow, or white– in my order of preference) 1/2 cup of vegetable oil 4 eggs 1 11 oz. can of mandarin oranges (undrained) 2. Mix the above ingredients together until well blended. Pour into prepared cake pans. Bake for 30-35 minutes or until tooth-pick comes out clean, when cake is tested. 1 large carton Cool Whip (or 1 pint Heavy Cream, whipped, as a more fluid alternative) 1 pkg. instant pudding (Banana Cream, is our …

Kathy H.’ s One Pot Stuffed Pepper Stew: 1 lb. burger 1 small onion, chopped  3 bell peppers cut into 1″ pieces (I like all different colors) 1 T. olive oil 1. In 5 qt. Dutch Oven. Saute all above ingredients until meat is browned about 5 min. Do not drain meat.    1 c. rice (I used Mahatma Jasmine) 1 1/2 c. beef broth 1 14 oz. can diced tomatoes (don’t drain) 1 tsp. seasonings of your choice.  basil, oregano, etc.   2.  Add rice, broth, tomatoes, and seasonings. Bring to a boil, reduce heat and cover.  Cook rice …

C.B.’s Potato Soup Plus Several years ago while shopping at a Sam’s Club warehouse store, my wife and I picked up a can of “Johnny’s Creamy potato” soup mix. It’s a 2-pound can of dehydrated soup mix that serves 24 with a good shelf life. The can on my stove top is at least a year old and has a 2014 date on it. Follow the instructions for a good potato soup or do what I do I make a serving for 8 (8 cups water boiling and 2 Cups of mix) and then when almost done add a small …

Debra P.’s Homestead Beans With the shorter and colder days of winter, our thoughts here out in the country turn to making sausage, preparing for deer camp, readying the barns for winter & finishing the fall harvest.  One recipe that we like uses the last bits from the garden, allows us to use some of our food storage items and makes use of whatever meat leftovers we might have at hand. This is a great item to practice using your cast iron dutch oven or any large heavy pot.   You will use both the cooktop and the oven or bury …

Linda U.’s Cream of Peanut Butter Soup The peanut, goober  peas, salted roasted and butter. Good stuff. Packed with protein. But the peanut is really not a nut. It is a legume in a shell that grows in the dirt. Originally from South America the lowly peanut made its way to Spain via Spanish explorers then went to Africa. From Africa it was sent to America as food on the slave ships.  Not much was done with peanuts until the Civil War. Oil and food shortages meant a new appreciation for the little legume.  Around the same time, the people …

R. in Colorado’s Strudel A lady of German ancestry at my church gave me a strudel recipe which had no measurements and can be varied according to what is on your pantry shelf.   I estimated and measured to replicate and came up with this basic recipe:   Chopped dried fruit – 1/2 cup of each: apricots, prunes (or what you have).   1 cup apples – fresh, dried or canned.   Rehydrate dried fruit in a small amount of water until soft.   You can use fresh apples. I used canned with the liquid, and mixed with the chopped …

S.A.’s Chicken Casserole While there are multitudes of chicken casserole recipes out there, this is my version which is very flavorful and a crowd pleaser. I remain convinced that in the future we may be eating lots of soups and casseroles which can easily be extended so people don’t feel deprived. Some may say that this recipe has lots of preservatives, salt, fats, and such. I maintain when we are living in harder times, those characteristics may not be considered such bad things. Serves 4-6 1 cup chicken, cooked, de-boned, and cut into small pieces, about 1 breast 1 can …

Connecticut Tim’s Home-Canned Hot Pepper Relish This recipe makes a big batch (approximately 22 pints) of Hot Pepper Relish that can be home-canned.      4       lbs      Jalepeño peppers    4       lbs       Long hot or cherry peppers    7       lbs       Green sweet  peppers    4-1/2  lbs     Onions    5-1/2 cups   Sugar    9        cups   White vinegar    3        Tbsp  Salt    1-1/2 Tbsp   Cinnamon    9        Tbsp   Alspice   Chop peppers and onions to desired size.    Add balance of ingredients and boil for 20 minutes     Pack hot in boiled jars   Useful Recipe and Cooking Links: Relish Recipes Pepper Recipes Do you have a favorite recipe that would be of interest …