Category: Recipe of the Week

Martha in Indiana’s Whole Wheat Bread   3 cups warm water 1 1/2 tablespoons dry yeast 1 tablespoon honey Dissolve the honey and yeast in the water in a large crockery bowl. Pray for 5 minutes while the yeast “activates”, becoming foamy. Stir in 3 c. W.W. Flour, stir for 5 minutes to develop gluten. Add 1/3 c. Honey, 4 teaspoons salt, 1/2 c. Applesauce and stir for another 5 minutes. Add flour (6-7 cups) till a stiff dough is formed. Turn out on floured board and knead until elastic and smooth.  A good test to see if it is kneaded enough is to …

Angela in Eastern Oregon’s Stuffed Green Pepper Soup:   1 Lb ground Italian Sausage or 1 can LTS Ground Beef 8 Cups of Boiling Water 1 1/2 Cups White Rice 3 tbls dehydrated Onion Flakes 1 tbls dehydrated diced carrots 1/4 cup dehydrated Celery 1/2 cup dehydrated Green & Red Pepper Flakes 3 tbls Dehydrated tomato powder, add water until it has a paste consistency. 2 tbls Beef Bouillon 1/2 tsp Cayenne Pepper flakes (optional) 1/4 tsp Garlic Powder   In skillet brown the Italian Sausage (breaking into bite sized pieces), some will want to drain of the excess grease …

Jackie’s Venison Jerky 2 to 2-1/2  pounds venison roast, fat trimmed, sliced very thin  (an electric slicer works well for this) Ingredients for marinade: 11/3 tsp. garlic powder 4 tsp. onion powder 1 -1/3 tsp. black pepper 4 tsp. Lawry’s Seasoned salt 4 tsp. Accent Dash of meat tenderizer 1 cup Kikkoman low-sodium teriyaki marinade and sauce or regular soy sauce depending on how much salt you want to add 1 cup Lea & Perrins Worcestershire sauce Add dry ingredients to a large bowl. Add the teriyaki sauce and Worcestershire sauce. Stir with whisk until well blended. Add sliced venison …

Ray R.’s Chicken Stew We have a favorite soup recipe, made as follows: Chicken Stew 16 c Water – for a soup instead of a thick stew make this 20 to 24 cups – we use water from our Berkey filter since it tastes better. 16 tsp Knorr tomato/chicken bouillon – adds a great flavor. 25 oz boneless skinless chicken – this can be fresh, frozen, or home canned – it is about a quart of my home canned chicken. 1 c Dry pearled barley – we buy these in 25 lbs sacks at Restaurant Depot which we first learned …

Jo N.’s Oatmeal Bread I like this recipe because it makes three nice loaves with little effort.  You do not need to attend to the bread that closely so you can go off and do other chores while it is rising (2 times) and baking.   Today was bread making day for me, and this is an easy recipe that can be made with supplies we all should have on hand.   Oatmeal Bread (makes 3 loaves) 4 c boiling water 3 c oats (Quaker Oats, not instant) 7.5 to 8.5 c flour (regular is fine and is what I use) …

S.A.’s Hearty Bean Soups First, if your family doesn’t feel that a hearty bowl of beans is a meal, you need to start down this path as soon as possible. In my childhood, even though coming from a comfortable, educated home, every single Saturday, while the house was being cleaned and weekly grocery shopping done, a big pot of pinto beans was on the stove simmering away. My parents, both raised during the Great Depression, descendants from Civil War families, had also lived through rationing during WWII. The pinto beans were served with cornbread slathered with butter. My father would …

Lin H. wrote: “Don’t buy spaghetti sauce in jars or cans since it is easy, thrifty and adaptable to make your own. You know what’s going into it, you can do many different meals with the one basic homemade recipe, and the ingredients are easily kept in your home (and preparedness ) pantry.”   Lin H.’s Easy Red Spaghetti Sauce   1-2 tbs. olive oil (optional, depending on your meat choice) 1/2 lb. meat (ground beef or pork or venison, bulk sausage, diced smoked sausage, cut bacon, Vienna sausage dices, cut pepperoni slices, diced canned ham; the possibilities are wonderfully …

Notutopia’s Creamy Mushroom Soup From Storage Foods 1-1/2 cups dried mushrooms 2 cups hot beef bouillon, make it from powdered or cubed bouillon 4 cups milk, made from powdered milk 6 tbsp. flour, all purpose 1/2 cup dried onions 1/4 cup margarine, or powdered butter 1 tsp. kosher salt Parsley flakes for garnish Directions: Sauté mushrooms and onions in margarine in a heavy saucepan for 5 minutes, stirring occasionally. Combine bouillon, milk, salt, and flour. Blend until smooth. Add to sautéed mushrooms and onions. Cook over low heat until the mixture comes to a boil, stirring constantly. Garnish with parsley. …

Tennessee Guy’s Pancake Recipe Here is my favorite pancake recipe:   1 cup of sour cream   1 cup cottage cheese   1 tablespoon sugar   1 cup of flour   Place all ingredients in blender or food processor and blend until smooth.   It is also good to put a heaping  1/2 cup of oatmeal in place of 1/2 cup of flour!   This recipe will give you mouth watering pancakes. Enjoy! Useful Recipe and Cooking Links: H.E. suggested the recipe collection at Everyday Food Storage. Tom in Iowa recommended the 19th Century Recipes Archives at Hearth and Home. …

Notutopia’s One Pot Beefy Mac N’ Cheese (Serves 6) Ingredients: 1 lb. lean ground meat 1/8th cup dried diced onions pinch of garlic powder 1 T parsley flakes salt and pepper 1 lb. elbow macaroni or egg noodles 1 8oz. can Bega cheddar cheese cut in small 1/4 inch cubes, or 1/2 cup of cheddar cheese powder Directions: In a 4 quart pot with a tight fitting lid, fry the ground meat with onions, seasonings and parsley flakes, until meat is browned. Do not drain oil from the meat. Add 5 cups of water to the meat mixture and bring …

Notutopia’s Long Term Storage Chicken Ragout  Serves Four The dry ingredients for this recipe (everything but the chicken meat and the water) can be multiplied and bulk mixed and then vacuum packed in quart size mason jars with an O2 absorber for long term storage. 1 c dried diced or sliced carrots 1/2 c dried sliced celery 1/2 c dried diced or sliced potato 1/4 c dried sliced mushrooms 1/4 c dried sliced olives 1/4 c dried chopped onion 2 T tomato powder 1 T dried parsley 1 c dried peas 3 cubes chicken bouillon pinch of anise seed ground …

Keri’s Whole Wheat Bread 1 ½  cups hot tap water 3 Tablespoons oil ¼ cup honey + molasses to equal 1/3 cup       (or about 1 ½ Tablespoons molasses) ½ Tablespoon salt 4 cups whole wheat flour ½ Tablespoon **active dry yeast Put ingredients in the order your bread maker requires. Dry ingredients first or liquid ingredients first.  I use the dough setting and then bake in the oven.   When dough is ready to shape,  pour out dough and stretch into a rectangle.  It will be a little sticky.  On floured board, roll up loaf like you do …

R.G.’s Cinnamon & Spice Cookies Here is an old family favorite.  This fits right in with SurvivalBlog as it stores well and travels well. 4 cups of flour 1 1/2 cups of sugar 1 teaspoon of baking soda 1 teaspoon of cinnamon 5 egg yolks 1 egg white (set additional egg whites aside) 1/4 teaspoon of ground cloves 1/2 teaspoon of ground allspice 1 cup of honey, warmed Sift dry ingredients on a board or in a bowl. Add eggs and enough honey to make a medium stiff dough. roll out to about 1/8 inch thick. Cut into 2-inch rounds …