Pumpkin Soup, by Mama in Texas Pumpkin Soup Serves 6 (Adapted from a recipe in the classic “More With Less” cookbook) Melt in a large heavy kettle: 2 T. Butter Add: ¼ cup chopped green pepper 1 small onion, finely chopped Saute until veggies are soft, but not brown. Blend in: 2 T. flour 1 t. salt Add: 2 cups chicken broth 2 cups pumpkin puree (1 15-oz. can) 2 cups milk 1/8 t. thyme ¼ t. nutmeg 1 t. chopped parsley Cook, stirring constantly, until slightly thickened. …
N.G. in Minnesota’s One Pan Wild Rice Hotdish This is a very simple recipe that allows for a lot of flexibility. There are five basic components, and the combinations are endless. This is a great thing when you cant just run down to the corner market to shop. Wild rice is plentiful in my area. I can buy a 12 oz bag for $2.99. If wild rice is expensive, or not common in your neck of the woods, substitute white or brown rice, and adjust accordingly. Instead of 2 cups wild rice and 6 cups water, use 3 cups white …
Steve in Rhode Island’s Dish With No Name Here’s a recipe I’d like to share that’s both inexpensive and nutritious. It’s been around for years and I’m sure it goes by lots of different names. It was passed down to my Mom from my Grandmother and she fed four of us kids back in the day when prepping and just getting by was a way of life and had no name. I raised my two daughters on it and now that they are grown and it’s just the youngest and myself I still make it. The great thing about this …
Ray T.’s Baked Rice Pudding Ingredients: 1/2 cup – cooked rice 2/3 cup – Molasses or cane syrup 1 teaspoon – Salt 1 Tablespoon – Butter 1 teaspoon – Cinnamon 4 cups – Milk Stir together all of the ingredients except the milk. Once they are thoroughly mixed, then add in milk. Stir well. Pre-heat oven to 350 F. Bake for the first hour stirring occasionally. Then finish baking without stirring until it is firm, which is usually about 2 hours. Useful Recipe and Cooking Links: 19th Century Recipes Colonial American Recipes Currently Available as Free Kindle e-Books: 35 Slow …
Enola Gay‘s Survival Bars (aka Filled Oatmeal Cookies) My Survival Bars are “Filled Oatmeal Cookies”. They are wonderful “stored foods” cookies, full of fiber and packed with nutrients. They are our cookie of choice for a quick breakfast. They are great if you are out hunting or hiking. They require no fresh ingredients! They are also good! Our neighbor girl says they are the best cookies that I have ever made (and I make a lot of cookies!) I got the recipe from my dear friend “Lady Day”. Here is the recipe. 1 1/2 C. Shortening (or lard or butter) …
Jan C.’s Buckwheat Shortcake This came from an early 1900s recipes book: Take three or four teacupfuls of nice sour milk, one teaspoonful of soda dissolved in milk; if the milk is very sour, you must use soda in proportion with a little salt. Mix up a dough with buckwheat flour thicker than you would mix the same for griddle cakes, say quite stiff. Pour it into a buttered tin and put directly into the stove oven and bake for thirty minutes, or as you would a shortcake from common flour. It takes the place of the griddle cake, also …
Judy N.’s Only Whole Wheat Bread Preppers are always looking for a way to use their Wheat Berries. Here is a recipe that does not require you to grind your wheat more than once. Step 1: Mix together the following: 1 package Dry Yeast 1 ½ cups Warm Water 1 Cup Warm Milk 1 Tablespoon Honey 1 Tablespoon Brown Sugar 1 Tablespoon Molasses 1Tablespoon butter Allow the yeast mixture to sit for 5 minutes Step 2: Mix in a separate bowl: 4 Cups coarsely ground wheat flour (plus extra for Kneading) 1 …
G.R’s Beer Bread Here is a very quick beer bread recipe that is great when you don’t have time to make a normal loaf of bread. Ingredients: 3 cups sifted flour (sift through sifting screen to avoid making the bread hard) 3 teaspoons baking powder 1 teaspoon salt 1/4 cup sugar 1 12 oz can or bottle of beer 1/4 cup melted butter Directions: 1. Preheat oven to 375 degrees. 2. Mix dry ingredients and beer in a large bowl. Mix thoroughly to avoid dry spots. Mixture will be stiff. 3. Pour into greased loaf pan. 4. Pour melted butter …
Lisa N.’s Taco Soup Here’s a recipe that uses nothing but canned goods and packaged seasonings. It’s very simple–just throw everything together and heat. A great favorite at our house! 2 cans kidney beans 1 can whole kernel corn 2 cans stewed tomatoes 1 can Rotel tomatoes with chilies 1 small can green chilies (Optional: this will make it very spicy. Use less or none at all, to suit to taste.) 1 pkg dry Ranch dressing 1 pkg taco seasoning mix Mix all ingredients together in a pot. Bring to a boil, reduce heat and simmer at least 30 minutes. …
Brenda’s Santa Fe Stew 1 pound ground beef, venison, or elk, crumbled/browned/drained 1 onion, chopped/sauteed Put above in a large pot and add: 1-2 Tablespoons taco seasoning mix 1-2 Tablespoons ranch dressing mix 1 can black beans 1 can pinto beans 1 can kidney beans 1 can corn (hominy is good too) 1 large can diced tomatoes 1 can Rotel tomatoes Add water to suit your preference for consistency. Simmer. Serves 6. Chef’s Notes: Can be topped with shredded cheese, sour cream, tortilla chips. For freezing in individual containers, don’t add any extra water until you get ready to …
Mrs. RLB’s Spicy Jalapeño Venison Breakfast Sausage This recipe for venison sausage has some heat to it! I tried other recipes which seemed too bland and so I doctored this recipe until it was just right. Since it is deer season, I thought this would be the best time to submit it. You can make less if you like by cutting the ingredients by the same proportions. Have a glass of ice water ready to drink the first time you taste it, just in case you find it a little too hot for you. You can always adjust the spices …
Adele Davis Low-Sugar Granola This is nutritionist Adelle Davis‘ recipe, that I copied from a magazine in a doctor’s office waiting-room more than 30 years ago, and have since shared with many dozens of people. In a large pan (a shallow roasting pan is good) combine dry ingredients, mixing well: 5 c. regular rolled oats 1 cup chopped almonds 1 cup raw sesame seeds 1 cup raw sunflower seeds 1 cup shredded coconut 1 cup powdered milk (not instant mix) 1 cup soy flour [or wheat flour] 1 cup wheat germ. In a 2 cup measuring cup, combine 1 c. …
John E.’s Lefse Lefse is also known as Norwegian flatbread, or “Norwegian tortillas.” Growing up in a mostly Norwegian community, I learned at an early age the joys of a warm rolled lefse fresh from the griddle that had been slathered with butter and sprinkled with sugar. In later years I enjoyed them rolled with thin sliced gouda cheese, summer sausage, and a little mayonnaise with mustard. Lefse in both forms was a welcome snack while sitting in the middle of a snow filled slope after several hours of skiing. My grandparents always boiled more spuds than …
Rose’s Bean Hamburger Casserole Preheat the oven to 350 degrees. Sauté in a large skillet: 2 Tablespoons vegetable oil 1/2 cup onion, chopped 1 cup celery, chopped 1/4 cup chopped green pepper, chopped (optional, or other chopped veggies or olives) 1/4 to 1/2 lb. hamburger (or ½ pint jar hamburger or other meat) When the meat is brown, stir in: 1 teaspoon salt 1/8 teaspoon pepper 1/2 teaspoon seasoned salt 2-1/2 cups cooked beans 1-1/4 cups (about 1 can) tomato soup, tomato sauce or diced tomatoes 1 beef bouillon cube, dissolved in 1 cup hot water 2 cups cooked rice …
Rose M.’s “Magic Mix” White Sauce Mix Combine: 4 C nonfat dry milk 1 C flour ¼ C corn starch 1 C butter or shortening (or a combination) Combine all very well with a pastry blender, or better yet, with a food processor or mixer. To use, combine 2/3 C Magic Mix with 1 to 1 ½ C water (depending how thick you want your sauce and what you’re making), and simmer until thick. You can start with less water and add more water if you want a thinner sauce, or even add more mix to get the …