Category: Recipe of the Week

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 …

The following recipe for No-Alcohol Eggnog is from SurvivalBlog reader T.W. in New Hampshire. Ingredients 6 egg yolks ½ cup sugar 1 cup heavy cream 2 cups milk 2 cinnamon sticks 2 cloves ½ teaspoon nutmeg ½ teaspoon vanilla extract 30 mls Lyre’s American Malt (optional) Whipped cream for topping (optional) Whipped cream and cinnamon for topping (optional) Directions Whisk the eggs and sugar together until the mixture lightens a little in color and goes creamy. An electric beater makes this easier but a traditional handheld whisk works fine. Place cream, milk, ground nutmeg, cinnamon and cloves in a saucepan …

The following recipe for Old-Fashioned Sausage Stuffing is from SurvivalBlog reader R.E.. Ingredients 1 pound mild pork sausage 2 cups chopped celery 1 cup chopped onion 1 cup milk 7 cups dry bread cubes, coarse 2 large eggs 2 tablespoons minced fresh parsley 1/2 teaspoon salt or salt to taste 1/4 teaspoon pepper Directions Preheat oven to 350°. In a large skillet over medium heat, cook and crumble sausage until it is no longer pink, 6-7 minutes. Drain sausage, reserving 2 teaspoons drippings; set sausage aside. In same skillet, cook and stir celery and onion in reserved drippings over medium …

Reader Brian H. wrote to ask me about how I make the Farm Cheese that I’ve mentioned a few times in the Editors’ Prepping Progress column. I don’t claim any special cheesemaking knowledge.  The following Simple Farm Cheese recipe that I’ve used many times comes from “The Cheese Queen”, Ricki Carroll, in her excellent book “Home Cheesemaking”, pages 104-105: Ingredients 2 gallons of milk 1 packet of Direct set mesophilic starter or 4 ounces of prepared mesophilic starter 1/2 teaspoon liquid rennet (or 1/2 rennet tablet) diluted in 1/2 cup of cool  unchlorinater water. 1 Tablespoon of cheese salt. Cheese …

The following recipe for Split Pea Soup is from SurvivalBlog reader and fellow blogger Mrs. Alaska. She writes: “Split pea soup is a tasty winter treat, easy to cook on a wood stove or on a tripod over a fire as well as on an electric or gas stove. The peas degrade to a nice, creamy texture with little attention other than an occasional stir over several hours. This is always my planned meal when I enter my stone-cold cabin or camping site. I light the wood stove or campfire, set a pot on top, pour water or snow into …

The following recipe for Leftover Turkey Casserole is from SurvivalBlog reader Angie T..  She says:  “This mostly uses Thanksgiving dinner leftovers, but I always keep Mozzarella cheese on hand.” Ingredients Turkey Mashed potatoes Turkey gravy Stuffing Cooked Rice Carrots Peas Green beans Cranberry sauce (Whole berry or jellied type) Mozzarella Cheese (can substitute cheddar) Garlic powder (if desired) Salt and Pepper, to taste Directions Just layer the available ingredients together as a casserole.  Make some stuffing the top layer, so that it gets slightly crispy. Bake it briefly, at 300 F — just a bit more then re-heating. — Do …

The following recipe for Slow-Cooked Venison Stew is from SurvivalBlog reader R.S.. This recipe requires both a dutch oven (or a large stew pot) and a crock pot slow-cooker. Ingredients 3 tablespoons olive oil 2 pounds venison roast, cut into 1-2″ chunks 1 yellow onion, diced 4 garlic cloves, minced 2 tablespoons tomato paste ¼ cup all-purpose flour 1 cup of red wine 1 tablespoon balsamic vinegar 1 tablespoon Worcestershire sauce 3 cups beef broth 2 cups water ½ teaspoon ground thyme 1 teaspoon salt ½ teaspoon pepper 2 teaspoons granulated sugar 2 bay laurel leaves 1 pound potatoes, cut …