Category: Recipe of the Week

The following recipe for Pioneer Skillet Cornbread is from SurvivalBlog reader J.A.. This is intended to be baked in an oven in a cast iron skillet, but you could substitute an uncovered cast iron Dutch Oven. Ingredients 1/2 cup flour 2 1/2 cups cornmeal 1/4 cup sugar 2 Tablespoons baking powder 2 teaspoons salt 2 eggs (beaten) 2 1/4 cups milk 6 Tablespoons melted shortening (or bacon grease) for the batter 2 Tablespoons hot shortening (or bacon grease) in your skillet. Directions Set your oven to 450 F. Heat a cast iron skillet in the oven with the shortening or …

The following recipe for a Swiss Chard and Walnut Pesto is from SurvivalBlog reader Joanna E.. Ingredients Swiss chard leaves from one large bunch. Remove the stems and set aside. Roughly chop the chard leaves. 1 cup of basil, roughly chopped ½ to ¾ cup olive oil 4 garlic cloves 1 cup walnuts 1 lemon, zested and juiced ½ cup grated Parmesan or Pecorino Romano cheese Salt, to taste Pepper, to taste Directions Heat a tablespoon of olive oil in a pan over medium heat. Add chard, stirring until leaves are just wilted. Remove from heat and let cool for …

  The following recipe for Easy Cheese Bread is from SurvivalBlog reader “Tractorguy”. He says: “If you have read any of my article submissions then you know that I love nothing more than fresh hot bread as an accompaniment to a meal. Here’s another fast bread recipe, it’s a baking powder bread so it doesn’t have to rise at all. You can have hot fresh bread in less than an hour.” Ingredients 1 cup flour 1 1/2 tsp. baking powder 1/4 tsp. baking soda 1/4 tsp. salt 1/4 tsp. garlic powder 1 1/2 tsp. chopped herbs (parsley, basil, chives, or …

The following recipe for Potato-SPAM patties is from SurvivalBlog reader Richard T.. He writes: “This is a variation of the Bean-Potato patty recipe that I submitted in the May 9, 2022 SurvivalBlog. The variation is more in the equipment to make it than in the recipe itself. The result is a more dense patty with more surface on the cast iron pan surface to get toasty. The ingredients listed in this version are for a one-person serving.” Ingredients One small russet potato Half a yellow onion 1 slice of SPAM 1 tablespoon of quick oats Salt Red pepper flakes, Cooking …

The following recipe for Alaska Potato Rolls is from SurvivalBlog reader Mike in Alaska.  He says: “Jan at Alaska Flour Company has created a new way to make the potato roll.” The yield of this recipe is 32 rolls. Ingredients 1 Tablespoon yeast 1 1/2 cups warm water 2/3 cup sugar 2 teaspoons salt 2/3 cup melted butter (10 1/2 Tablespoons) 2 eggs, (room temp) 1 cup prepared mashed potatoes (without salt) -I use instant mashed potatoes 2 1/2 cups of barley flour4 cups of all-purpose flour Directions Dissolve yeast in warm water and sugar, about 10 minutes. Then add …

The following simple recipe for Ground Beef & Tomato Pasta is from SurvivalBlog reader J.P.V.. Ingredients 3 cups of uncooked dried pasta of your choice 1 large egg 1/2 teaspoon salt (or less, if you are on a low-salt diet) 1/8 teaspoon minced garlic (optional, or less, to taste) 1/8 teaspoon coarsely ground pepper (optional, or less, to taste) 1/2 pound ground beef 2 tablespoons grated Parmesan cheese 2 tablespoons seasoned bread crumbs 1-1/2 cups meatless canned or jar spaghetti sauce 1 cup shredded mozzarella cheese, divided Directions Cook the pasta according to package directions. Meanwhile, in a large bowl, …

The following recipe for Potato, Cheddar Cheese & Bacon Soup is from SurvivalBlog reader D.G.. Ingredients 1/4 pound sliced bacon, cut crosswise into thin strips 1 large onion, chopped 3 pounds of potatoes, peeled and cut into 1-inch cubes 4 1/2 cups water 1 teaspoon kosher salt 6 ounces of block cheddar cheese, grated (about 1 1/2 cups) 1/4 cup chopped chives or scallion tops, for serving Directions In a large saucepan, cook the bacon over moderate heat until crisp. Remove the bacon with a slotted spoon and drain on paper towels. P Pour off all but 2 tablespoons of …

The following recipe for Simple Oatmeal-Chocolate Chip Cookies is from SurvivalBlog reader Carol in Delaware. Ingredients 1 large egg ½ cup unsalted butter (1 stick, very soft — room temperature) ½ cup light brown sugar, packed ¼ cup granulated white sugar 2 teaspoons vanilla extract 1 ½ cups old-fashioned whole rolled oats (not instant or quick cook type) ¾ cup all-purpose flour ½ teaspoon baking soda ½ teaspoon salt, or to taste 1 cup semi-sweet chocolate chips, 1/8 cup more semi-sweet chocolate chips to add after baking (or substitute with raisins, walnuts, etc.) Directions Fully preheat oven to 350 degrees …

The following recipe for Turkey Chili with Black Beans and Vegetables is from SurvivalBlog reader H.N.. She says: “The exact proportions of the major ingredients are not important. Use your judgment, to suit your taste.” Ingredients Ground Turkey –  Can substitute chicken, beef or other ground meat. Bell pepper Onion Garlic Zucchini or summer squash Whole corn – fresh or frozen Canned black beans – You may substitute most other beans, except Lima Beans Canned crushed tomatoes Chicken broth – Can substitute beef broth, vegetable broth, or just water Spices: chili powder, cumin, smoked paprika, garlic powder, and cayenne pepper. …

The following recipe for Grandma’s Dutch Oven Corn Dodgers is from SurvivalBlog reader Joanna E.  She says: “Corn Dodgers are just round or oblong balls of cornbread. They are usually served with chili or with stew. But you can eat them separately, as a trail food. These store fairly well, but you may have to soften them with either broth or milk if they’ve been stored more than a day or two.” Ingredients 2 cups of cornmeal 1 tablespoon of white sugar 2 tablespoons of butter ½ teaspoon of salt 2 cups of milk 1 teaspoon of baking powder Directions …

The following recipe for Rice Croquettes is from SurvivalBlog reader Mrs. Alaska. She writes: “These are fast, easy, and tasty way to use up leftover meat and vegetables. These croquettes can be deep-fried or pan-fried.” Ingredients 1 1/2 c cooked rice 1/2 c flour 1/3 cup shredded cheese 1 TBS melted butter or oil 2 eggs or 5 TBS powdered egg + 5 TBS water Directions Combine ingredients. The texture will between a dough and a batter. If too dry, add water or oil. If too wet, add more flour. Add in some combination of the following, in the proportions …

The following recipe for Einkorn pancake and waffle batter is from reader Sherry A.  She writes: “My husband wanted me to send in this recipe for Einkorn pancakes. He is my bread-maker, firewood-chopping, God-fearing loving husband. He is retired and I still work, and I always joke I’m never going to retire else he will work me to death.  These pancakes actually taste like a dessert and my sweet tooth loves them. May you be filled with God’s precious love and peace. – Sherry A., — Welder and Gammy Girl” Ingredients 3 cups flour (Einkorn flour or wheat flour) 2 …

The following recipe for Crockpot Chicken Noodle Soup is from SurvivalBlog reader E.J.. Ingredients 2 Tbsp canola oil 1 onion, chopped 1⁄2 tsp salt, divided 1⁄4 tsp black pepper (more or less, to taste) 1 cup baby carrots 1 lb bone-in, skinless chicken thighs 1 1⁄2 lb skinless chicken breasts (and be ‘bone-in” type) 1 bay laurel leaf 5 cups of chicken broth (fresh, frozen, or canned) 2 Tbsp chopped dill 1 cup frozen peas and carrots, thawed 1 1⁄2 cup vermicelli, broken into 2-to-3-inch long pieces, cooked separately and drained. Directions In a large skillet, heat oil for 30 …

The following recipe for Pasta and Beans (Pasta Fagioli) is from SurvivalBlog reader Callie B. Ingredients 1 tablespoon olive oil 1 medium onion, chopped 2 stalks celery, chopped 3 cloves garlic, minced 2 teaspoons dried parsley 1 teaspoon Italian seasoning ¼ teaspoon crushed red pepper flakes (or less, to taste) Salt (to taste) 1 (14.5-ounce) canned chicken broth (or equivalent volume of fresh or frozen broth) 2 medium tomatoes, peeled and chopped 1 (8 ounce) can tomato sauce ½ cup of a small dry pasta such as ditalini, ditali, acini di pepe, small shell pasta, tubettini, orzo, or the old …

The following recipe for Slow-Cooked Chicken À L’Orange is from SurvivalBlog reader Ellen H.. This recipe requires a slow cooker.  It is typically served on a bed of rice, that is cooked separately. Ingredients Ingredients for the chicken: 1/4 cup cornstarch 1 teaspoon kosher salt 1/2 teaspoon freshly ground black pepper 1 1/2 pounds boneless, skinless chicken breasts or thighs, cut into 1 1/2-inch pieces 2 tablespoons vegetable oil Ingredients for the orange sauce: 1 tablespoon finely grated orange zest (from 1 orange) 3/4 cup freshly squeezed orange juice (from 2 oranges) 1/4 cup granulated sugar 3 tablespoons honey 1 tablespoon …