Category: Recipe of the Week

Naomi’s Chili With Fresh Tomatoes I don’t use tomato products that are in cans because of my concerns about BPA, an endocrine disruptor found in the plasticized lining of canned food cans, which is particularly bad in tomatoes.  However, this poses a problem when making chili, because most recipes call for canned tomatoes or tomato paste. I developed this recipe to use fresh tomatoes in making chili.  It does involve a jar of salsa (which is in glass) and frozen veggies, but those can easily be substituted for fresh stuff or omitted all together. Chili from fresh tomatoes Ingredients 2 …

Linda H.’s Three “Beans for Beginners” Recipes They’re healthy, they’re thrifty, and they’re delicious. What’s not to love about beans?! Here are three very different, easy, and tasty recipes to get you started. Lee’s Pinto Bean Soup ½ lb. bacon, cut into large dices 1 c. diced onion (about 1 medium onion) 2 cans (14.5 oz. ea.) chicken broth 2 cans (14.5 oz. ea.) pinto beans, rinsed and drained 1 tbs. sugar 1 tbs. finely chopped jalapeno peppers (or to taste) Salt and pepper to taste In large saucepan or soup-pot cook bacon over medium heat for 5 minutes, stirring …

Amber’s Granola Bars   Here is a great recipe for using your stored oats, honey, nuts, seeds, dried fruits, etc. Ingredients: • 6 cups Rolled Oats (not Quick Oats) • 4 Tablespoons Butter, Melted, Plus More For Greasing • 1/4 cup Vegetable Or Olive Oil • 1 teaspoon Salt • 1 cup Brown Sugar • 1/2 cup Honey • 1/4 cup Apple Juice (I make mine fresh from our juicer) • 1/4 cup Molasses • 3 teaspoons Vanilla Extract • 1-1/2 cup Rice Krispies (can be substituted for Optional Ingredients) • 1 cup Wheat Germ • 1/2 cup Finely Chopped …

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 …