Category: Recipe of the Week

I am still making these pickles from the original recipe cut out of the Wichita (KS) Eagle newspaper from Sunday 10.29.89 (the newsprint is getting quite yellow and brittle), which is definite proof that this is a recipe that has stood the tests of time. These are what most call a “bread and butter” type pickle, and as the name says, they are truly excellent, as well as being excellently easy. Ingredients: ½ tsp. salt ¼ tsp. turmeric ¼ tsp. mustard seed ¼ tsp. celery seed ½ c. cider vinegar 1 c. sugar 2 cucumbers, unpeeled and thinly sliced 1 …

I confess I would not have eaten this soup about ten years ago, but since I moved south of the Mason-Dixon Line and west of the Mississippi River I really like this soup. This recipe is also very pantry/emergency-cooking friendly. The only fresh and easily-grown food is the onion. Also, to save on the quantity of chicken broth, drain off the liquid from the beans into a measuring cup (usually about 2 cups) and then add the correct amount of chicken broth to get to 6 cups. Ingredients: 1 lb Hot Pork Sausage (or 1 lb thin sliced Polish Kielbasa) …

I used to never buy canned chicken, considering it too expensive for my thrifty ways. That was before grocery inflation! At only around $2.00/can when purchased at the warehouse store, as something that I can and should keep in my preparedness pantry, and something that stretches so well, I am a convert. This is a recipe I devised as a tasty way to occasionally use those cans of chicken. Ingredients: 1 can (13 oz.) chicken breast chunks, shredded and “fluffed” 3 green onions, with tops, minced 1 can (4 oz.) diced green chilis 2 Tbsp. taco seasoning 2 Tbsp. sour …

This somewhat weird-sounding salad is fabulous. It makes too much for any but a very large family to finish; you may want to reserve it for covered-dish dinners and potlucks. Also, when you take it to your occasion, tuck a couple of copies of the recipe in your pocket or purse, because you WILL be asked for the recipe. Ingredients: 2 boxes (8.5 oz.) Jiffy brand corn muffin mix (or any cornbread recipe that makes an 9×13 cake-pan full) 2 cans (14.5 oz. ea.) pinto beans, rinsed and drained 2 cans (14.5 oz. ea.) whole kernel corn, drained 1 large …

Ingredients: 1 leftover turkey carcass (from a 10- to 12-pound turkey) 2 quarts water 1 medium onion, halved 1/2 teaspoon salt 2 bay leaves 1 cup chopped carrots 1 cup uncooked long grain rice 1/3 cup chopped celery 1/4 cup chopped onion 1 can (10-3/4 ounces) condensed cream of chicken or cream of mushroom soup, undiluted Directions: Place the turkey carcass in a stockpot; add the water, onion, salt and bay leaves. Slowly bring to a boil over low heat; cover and simmer for 2 hours. Remove carcass; cool. Strain broth and skim off fat. Discard onion and bay leaves. …

Here is a recipe that has wowed people for a few years now, including the hardest group to please– little ones. I prefer to use a large crock pot, as it is cheap to use. Brown 2 to 3 lbs of hamburger adding salt, pepper, onion salt, et cetera. When the meat is well done add 1/4 cup (or more) of taco sauce (not salsa), and simmer for another 10 to 20 minutes. Let the sauce change to a deep red color with the burger juices. You want the flavor in the meat. Combine the cooked burger in the crock …

This is a great way to use green tomatoes on plants that just got hit with a freeze. I found it in an American Heritage Cookbook from 1978. Ingredients: 2 ½ pounds Green Tomatoes ½ cup Sugar 4 tablespoons All Purpose Flour or Wondra Flour 1 ½ teaspoon ground Cinnamon 1 teaspoon grated Lemon Zest ½ teaspoon ground Nutmeg ½ teaspoon ground Allspice ½ teaspoon Sea Salt or Kosher Salt 2 tablespoons Butter Pastry for 2 crust 9 inch pie, homemade or store bought (I cheat and use store bought) Sugar Directions: Preheat oven to 400 degrees. Dunk green tomatoes …

This is a favorite soup of ours. It’s hearty, healthy, and perfect for a cold winter’s day. It is also a wonderful way to slip some healthy spinach into the diets of those in your family who think they don’t like it; they’ll never taste that it’s there. Ingredients: 2 cans (14.5 oz. ea.) cannellini beans (or any white beans), rinsed and drained 1 tbs. olive oil ½ – 1 c. cooked, diced ham 2 stalks celery, diced 2 carrots, sliced 1 small onion, diced 1 c. thinly-shredded cabbage 1 can (14.5 oz.) diced tomatoes 3 cans (14.5 oz. ea.) …

This easy and popular recipe can also be used for pan frying catfish and other small fish, but our family prefers tilapia or trout. We have to make a tall platter full, because it is a crowd pleaser in our home. It’s very easy. I usually make this recipe using coconut oil, used for frying the fish and also (with a little more oil sometimes added) a batch of Sweet Hush Puppies. To make the Southern Sweet Hugh Puppies combine two eggs, 1/2 cup of sugar (or less, if you don’t like your cornbread to be sweet), a large finely …

One versatile recipe that we love is Creamed Tuna. This is good comfort food. You can serve it on mashed potatoes (our favorite), noodles, rice, or toast. You can vary the protein, and instead of using canned tuna you can use canned salmon, shrimp, chicken, or even beef. It is easy to make. The recipe can easily be doubled, and you can make it with what you have in your pantry. Basically, it is a white sauce with whatever meat you add to it. Ingredients: 2 generous Tbsp butter 2 generous Tbsp flour 1 to 1 1/3 cup milk (fresh …

Let’s face it, one cannot make a small batch of chili. There are always leftovers. Here are some ideas for recycling your favorite chili recipe into a whole new meal that your family will enjoy. Chili Waffles– Prepare your favorite cornbread mix or recipe, adding 1 tbs. cooking oil to the mixture. Pour onto waffle iron and cook till crispy and done. Serve waffles topped with hot chili and shredded cheese. Chili Cornbread Casserole – Heat chili to boiling, then carefully transfer to casserole dish. Top with your favorite cornbread mix or recipe, spreading all over to cover. Bake according …

This is a recipe that I got from a local beekeeper for honey lemonade. It is delicious and simple to make. Ingredients: 1 cup honey 1 cup lemon juice 4 cups water Directions: Mix all together in a blender. Let chill and then enjoy. o o o Do you have a favorite recipe that would be of interest to SurvivalBlog readers? Please send it via e-mail. Thanks!

I have always loved cooking with sourdough. It is super easy to make and keep a jar of sourdough sitting on the counter, ready for use in bread, cakes, pizza dough, or anything else. My favorite recipe of all is Sourdough Spice Cake: Ingredients 1 cup sourdough 1 cup sugar 1/2 cup vegetable cooking oil (I use olive oil) 2 eggs 1 cup milk 1/2 tsp salt 2 tsp vanilla 1 tsp baking powder 1/4 tsp nutmeg 1/2 tsp allspice 1/4 tsp cloves (ground) 1/2 tsp cinnamon 1/4 tsp ginger 1 cup flour, if the sourdough is thin Directions To …

Ingredients: 2 lbs 80% ground beef 2 cups Progresso Italian Style Bread Crumbs 2 cans Campbells tomato soup 2 lbs onions (3 lbs, if you love onions) butter flavored spray Directions: Combine beef, bread crumbs, and soup, thoroughly. Spray baking pan. (This is for the dish washer so the pan is easier to clean.) Put mixed ingredients in approximately 10 X 10 X 8 Pyrex or Corelle baking pan. (I don’t like metal baking pans, so this is a personal preference.) Cut larger onions in quarters and small onions in half. Place the onions in the outermost part of the …

Ingredients: 1 cup scalded milk 1/4 cup butter 1 1/3 T. sugar 1/2 tsp. salt 1 pkg. yeast, dissolved into 1/4 cup lukewarm water 1 egg white, beaten 3 1/2 cup flour Directions: Add butter, sugar, and salt to milk. When lukewarm, add dissolved yeast, egg white, and flour. Knead and let rise. Roll out to a little less than 1/2 inch thick. Use a pizza cutter to cut into 1 inch strips. Keep strips together, and let rise again. Bake at 350 degrees for 10 to 15 minutes. Brush with melted butter, garlic salt, coarse salt, parmesan cheese, or …