Category: Recipe of the Week

Rich H.’s Peach Pie Jam 6 cups peaches, peeled and cut 2 cups brown sugar 3 T. bottled lemon juice 1 t. cinnamon 1 t. nutmeg 4 1/2 T. Ball Flex Batch no sugar/low sugar pectin ( or Sure-Jell one box of no sugar/low sugar pectin) Cut and measure peaches and put into dutch oven, heating until the peaches begin to break down, about 15 minutes. Stir occasionally so that you don’t burn the fruit. Add 2 cups of brown sugar, lemon juice, and spices. Once you get the right flavor bring to a boil and then add your pectin, …

Sunshine Buttercup’s Oriental Green Beans I make this dish whenever I have a surplus of green beans. Everyone who has tried it says it’s tasty and a great way to liven up green beans. Ingredients     1 lb green beans, trimmed     1 teaspoon sesame oil     1 teaspoon vegetable oil     3 cloves garlic, minced     1 teaspoon fresh ginger, grated     Crushed red pepper flakes (to taste)     1-1/2 teaspoons light soy sauce     2 tablespoons water     1 teaspoon sesame seeds, toasted, garnish Directions     1.    Steam beans for only a few minutes, you want them crisp. …

H.D.’s Homemade Bannock Bread Dough This is for a flour-based equivalent of traditional Bannock. Ingredients: 1 cup flour 1 teaspoon baking powder 1 tablespoon sugar (or any other sweetener from honey to Splenda . . . ) Pinch of salt 1/2 to 3/4 cup water Oil Mix the dry ingredients together. You can put them in a Baggie (or I put them in a crystal light container after I’ve used up the packets that come in it). Add 1/2 cup water and mix well. You should have a very stiff mix. Slowly add the remaining water until you get a …

KAF’s Lemon, Almond, and Date Balls (or Bars) 1 cup Almonds 1 tsp vanilla extract 1 1/2 cups dates, diced up 1 whole diced up lemon with the zest and juice 1 cup unsweetened coconut flakes 2 tsp. amber agave nectar Pulse all together in food processor or in a heavy duty blender, so it’s all chopped but still slightly chunky and sticky, then dump the prepared mixture into a square pan and pat down with spoon. Refrigerate, and when thoroughly cold, cut into small bars, or, you can roll this sticky mixture into small serving candy balls and roll …

Notutopia’s Coffee Concentrate This recipe will make 1 Qt. of coffee concentrate that can be used to make both iced or hot coffee from one batch, and can be safely stored in the refrigerator for a whole month. Ingredients: 1 cup finely ground roasted coffee grinds, caffeinated, or de-caf 32 oz. filtered cool water Equipment: 1 32oz. mason jar with lid 1 fine mesh sieve or 2 paper filters Instructions: Finely grind 1 cup of roasted coffee beans, you can even use pre-flavored ground coffee, but it will not be quite as potent a concentrate as when using freshly ground …

Martha S.’s Whole Wheat Bread 3 cups warm water 1/3 cup plus 1 Tbls. honey 1 packet of dry yeast 4 tsp. salt 1/2 cup applesauce Approximately 10 cups whole wheat flour (I think it’s best when it’s freshly ground.) 4 – 8 1/2" X 4 1/2" loaf pans (The smaller pan size is good because it allows the bread to rise in the pan a little higher.) Butter – to grease the pans. Dissolve yeast in the warm water mixed w/1 Tbls. honey in a large pottery bowl.   Let sit 5 minutes, yeast should foam up.  (Original recipe says to …

Sassy C.’s Shelf Stable Chicken Enchilada Chili For my boys with large appetites –the following recipe only serves three people! 1 onion chopped (can be replaced with dried onions) 1 can chopped green chilis–do not drain, add both chilis and juice 1 large can white chicken 1 can corn 1 can black beans (can be replaced with dried beans that are cooked up) 1 can enchilada sauce (I’ve used both green and red–the green is a little more sour, the red a little more sweet. Use the larger can if you want to serve over spinach or lettuce) 1 envelope …

S.A.’s Cold Spicy Shrimp I’m convinced that having someone in your group who understands how to cook, stretch meals, and provide filling, tasty, interesting, nutritious, and satisfying dishes will be as vital as your gun guy, security honcho, or medical expert. This is another well-tested recipe from a friend, a USAF wife. I never served it to a group where it wasn’t completely eaten. Only people who don’t care for it or eat it are shrimp haters and those with shrimp allergies. Often people with limited cooking experience will want to omit a particular recipe ingredient and will proclaim something …

C. in Florence’s Boer Sausage Recipe This is an old Afrikaaner favorite. It was saved, dried, smoked, boiled, grilled and fried. At a braai (barbeque) it is at it’s best.)     Boerewors Sausage Recipe   10 lbs lean ground beef or minced chuck. 2 lb of coarsely minced pork, or you can sub for this with turkey if you like. 3 lb pork fat which is minced coarsely Sausage casings ( real or artificial, your choice) 4 tbs salt 1 tbs pepper 3 tbs finely ground coriander 1 tbs finely ground cloves 1 tbs red pepper 1 1/2 tbs nutmeg …

Jamie’s Toasted Oatmeal Peanut Butter Bars 1 Tbsp unsalted butter 1 cup rolled oats 1 cup plus 2 Tbsp flour 1 tsp baking soda 1/2 tsp salt 1/4 cup unsalted butter, at room temperature 1/4 cup peanut butter 1/3 cup sugar 1/3 cup brown sugar 1 large egg 1/2 tsp vanilla extract 3/4 cup semisweet chocolate chips   Glaze 2 Tbsp cookie butter 1/2 cup powdered sugar 1-2 Tbsp water   Preheat oven to 350°F and spray a 13 x 9-inch baking dish with nonstick spray. Melt butter in a skillet over medium heat. Add oats and cook, stirring occasionally, until …

C. in Florence’s Hippo Valley Moon-Dae Here is an old Rhodesian home cooking recipe that some might find enjoyable. I have changed it by removing brand names from Rhodesia. i.e. Daribord Royal and also (other than in the title,) Hippo Valley Citrus. Sadly those companies no longer have meaning that they once did in my life.)   Hippo Valley Moon-Dae 3 large eggs (Separate) 3 tablespoons honey 1 tablespoon gelatine 1/4 cup cold water 1/2 cup cream 1 tin of grapefruit segments (or 1 cup grapefruit juice  and one peeled segmented grapefruit chopped up)   Beat together egg yolks and honey …

Martha in South Bend’s Rabbit/Chicken/Etc. Casserole Here’s a very simple recipe that uses what ever meat you have at hand.    Stuffing Casserole: 3 Cups chopped cooked meat (any kind will do, great way to use up leftovers) 2 – cans Campbells’ Golden Mushroom soup 2 – cups sour cream 2  – boxes stove top stuffing mix, prepared per package directions. 9″ x 13″ baking pan. Mix the first three ingredients in baking pan. Top with prepared stuffing.  Cover with foil. Bake at 350 degrees for 30 minutes. Uncover and continue baking until it bubbles around the edges and stuffing is …

K.A.F’s Winter Crisp Serves 8 Ingredients: 1/2 cup sugar 3 T flour, all purpose 1 tsp lemon peel, grated 5 cups apple, unpeeled, sliced 1 cup cranberries 2/3 cup rolled oats 1/3 cup brown sugar, packed 1/4 c whole wheat flour 2 T ceylon cinnamon 1/4 tsp ground ginger 3 T butter, soft melted Prep: Filling: Combine sugar, all purpose flour, lemon peel, and ginger in a medium bowl and mix well with a spoon. Stir in the apples and cranberries and spoon into a greased 6 cup baking dish. Topping: Combine the oats, brown sugar, whole wheat flour and …

Pamela B.’s “Goat Gurt” Yogurt In response to your call for recipes, here is my recipe for home made “Goat Gurt” or “Yo Goat.”  Of course, yogurt can also be made from cow’s milk or sheep’s milk, soy milk, or even from dehydrated non fat dry milk, using this method.  We prefer the goat’s milk because it seems to provide that perfect tang.  We usually eat it plain with sweetener.  I have also included some other dairy products that can result if your goat gurt “fails.” Excellent Goat Gurt Ingredients: 7 Cups goat’s milk 2/3 Cup powdered milk (optional, but …

Chris M.’s Vegetarian Tuscan Kale and White Bean Soup I think that my Mom originally got this recipe from a Pat Robertson/CBN publication. I ate a lot of it without upsetting my blood sugar. And there was enough methane to run a small motorbike. She hit the nail on the head when she said that no matter what you do with these ingredients or similar ones, you won’t go wrong. — Vegetarian Tuscan Kale and White Bean Soup 3 tbsp. olive oil 1 cup diced onion 4 large cloves of garlic, roughly chopped 4 cups vegetable broth 4 cup packed …