Category: Recipe of the Week

The following recipe for Winter Squash Soup is from SurvivalBlog reader R.I.S..  It is best made with Butternut Squash. Ingredients 5 medium leeks (white part only), sliced 2 tablespoons butter 4 cups cubed peeled butternut squash 4 cups chicken broth 1/4 teaspoon dried thyme 1/4 teaspoon pepper 1-3/4 cups shredded cheddar cheese 1/4 cup sour cream 1 green onion, thinly sliced Directions In a large saucepan, saute leeks in butter until tender. Stir in the squash, broth, thyme, and pepper. Bring to a boil. Reduce heat; cover and simmer until squash is tender, 10-15 minutes. Cool slightly. In a blender, …

The following recipe for Pam’s Pumpkin Soup is from SurvivalBlog reader Pam C. Ingredients 2 small sweet pumpkins — 2 pumpkins yield about 2 1/4 cups of pumpkin puree 1 Tbsp olive oil 2 medium shallots, diced — 2 shallots yield ~1/4 cup) 3 cloves garlic, minced — 3 cloves yield ~1 1/2 Tbsp) 2 cups vegetable broth (home-made or store-bought) 1 cup canned light coconut milk 2 Tbsp maple syrup or honey 1/4 tsp salt 1/4 tsp black pepper 1/4 tsp cinnamon 1/4 tsp nutmeg 1/4 tsp black pepper Directions Preheat oven to 350 degrees F. Line a baking …

The following recipe for Peanut Butter and Jelly Oat Balls is from SurvivalBlog reader A.S..  It requires no cooking. A.S. notes:  “If you substitute Nutella for the jelly, then you get something that tastes a bit like a Reese’s Peanut Butter Cup.” Ingredients 1-1/2 cups quick-cooking oats, divided 1 cup creamy peanut butter 1/2 cup confectioners’ sugar 6 teaspoons of jam, jelly, or Nutella chocolate cream Directions Combine 1 cup oats, peanut butter, and confectioners’ sugar until well blended. Shape dough into 1-1/4-inch diameter balls. Flatten the balls into 1/4-inch thick discs. Place 1/2 teaspoon of jam in center of …

The following recipe for Simple Pumpkin Soup is from SurvivalBlog reader G.C.  She said that she adapted it from one that she found years ago in Country Living. Ingredients 2 tablespoons butter 1 peeled and chopped potato 1 chopped onion 4 ½ cups chicken broth 1 pound of cooked pumpkin (or one 15-ounce can of pumpkin, if you don’t have fresh pumpkins available.) Salt and pepper ¼ teaspoon ground nutmeg ½ pint heavy cream Directions Melt the butter in a large pot and cook the potato and the onion for about 8 minutes. Add the chicken broth, bring it to …

The following recipe for Fruit or Berry Cobbler Cupcakes is from SurvivalBlog reader Mike in Alaska.  It is his variant of a recipe that he found elsewhere.  Note: This recipe was originally developed for use with peaches or nectarines. It will also work for many types of berries. Ingredients 1 1/2 c. flour 1 1/4 tsp. baking powder 1/4 tsp. baking soda 1/2 c. unsalted butter, at room temperature 3/4 c. brown sugar 1/4 c. white sugar 2 eggs 1/2 c. sour cream 1 tsp. vanilla 1 1/4 c. ripe fruit or berries, chopped. Directions Pre-heat your oven to 350 …

The following recipe for Linda’s Sweet Relish is from SurvivalBlog reader Linda R.  She notes that her version of the recipe is adapted from Linda J. Amendt‘s book:  Blue Ribbon Canning, published by Taunton Press, 2015 Linda notes:  “This sweet relish, made with sugar, onion, salt, mustard seeds, celery seeds, and cider vinegar, is perfect for hamburgers and hot dogs and potato salad, and anything else.” This recipe makes enough to fill  8 half-pint jars. Ingredients 3 to 4 pounds stems of purslane or collards, finely chopped (6 to 8 cups) 2 cups finely chopped onions, (2 to 3 medium onions) 3 tablespoons pickling or kosher …

The following recipe for a simple Alabama corn pudding is from SurvivalBlog reader Miss Amy. She says: “With our summer corn nearing harvest nearing, I wanted to share this recipe. This recipe is best with freshly-harvested corn but frozen corn will do.” Ingredients 2 eggs, beaten 1/2 cup granulated sugar 2 Tablespoons of flour 1/3 stick of real butter, melted 1 cup milk 2 cups of corn off the cob Salt and pepper, to taste. Directions Preheat your oven to 375 degrees F. In a large mixing bowl, beat the eggs. Mix in the sugar. Mix in the flour. In …

The following recipe for Roasted Summer Squash & Zucchini is from SurvivalBlog reader Tom V. Ingredients 1 pound yellow summer squash (2 medium-size) 1 pound zucchini (about 2 medium-size or 3 to 4 small-size) 2 tablespoons olive oil 1 teaspoon onion powder 1 teaspoon garlic powder 1 teaspoon oregano 1 teaspoon salt 2/3 cup of shredded Parmesan cheese Directions Pre-heat oven to 425 degrees F. Slice the zucchini and squash into 1/4-inch thick rounds. In a large bowl, mix them with the olive oil, garlic powder, onion powder, oregano, and salt. Line two baking sheets with parchment paper. Place the …

The following recipe for Tuna-Potato Cakes is from SurvivalBlog reader M.S.. She says that this recipe is a great way to use up leftover mashed potatoes. Ingredients 12 oz of canned tuna, drained Juice of half a lemon 12 oz russet potatoes (2 medium russet potatoes, or about 2 cups mashed potatoes) ¼ cup milk (optional, to make the potatoes easier to mash) 2 large eggs (beaten) ¼ cup fresh parsley (chopped) ½ teaspoon dried oregano 1 teaspoon salt ¼ teaspoon black pepper 1 cup bread crumbs DirectionS Preheat oven to 400°F. Wash and dry potatoes. Use a fork to …

The following recipe is for Avalanche Lily’s Lamb Meatballs. Ingredients Three pounds of Ground Lamb 1/2 cup freshly-picked Mint leaves, chopped fine 1/4 cup freshly-picked Lemon Mint, chopped fine 1/4 cup freshly-picked Thyme, chopped fine 1 Tablespoon Ground Cumin (I haven’t had success in growing Cumin, yet) 1 Tablespoon fresh freshly-picked Oregano, chopped fine Juice of two squeezed Lemons 1 medium freshly pulled Onion chopped fine, or substitute onion greens, or chives 1 large Garlic Clove or equivalent volume of Scapes, chopped fine Himalayan Salt or Celtic Sea Salt Directions Thaw lamb in large mixing bowl. Pre-heat oven to 450 …

The following simple recipe for Oven Pancakes is from our Daughter-In-Law, Super Mom. After baking, it is served in sliced squares. Bake in a large cast iron skillet or a 9″x13″ baking dish. This recipe feeds 4-6 adults. Ingredients Half dozen eggs 1-1/2 cup flour 1-1/2 cup milk 1/4 cup butter 1/2 tsp salt Splash of vanilla (optional) Cinnamon (optional) Maple syrup (optional) Directions Set the oven to 400°F. Preheat the pan and melt the butter in the oven. Blend the remaining ingredients to make a thin batter. Carefully pour the batter into the melted butter. Bake for approximately 20 …

The following recipe for Easy Cheeses is from SurvivalBlog reader Mrs. Alaska. Soft cheeses can be easy. Below is a beginner’s recipe that requires only milk, salt, and vinegar (or lemon juice).  Without additional herbs, the result will be very bland, like Indian paneer, or Italian ricotta, or Mexican cojillo. But once you have made this easy cheese, you may feel emboldened to branch out. One gallon of milk (or dried milk plus water to equal one gallon)  (I have done this with non fat milk and it works, but is blander). 1/4 cup vinegar or lemon juice (or some …

The following recipe for Fruit Shrub is from SurvivalBlog reader Mr. Alaska.  She writes: “A ‘shrub’ is an old-fashioned drink that made great sense before water was reliably potable. This was safer and refreshing because it incorporated vinegar.  You might find the idea odd — drink vinegar? But in the right proportions, with fruit and sweetener, the vinegar adds the kind of tang that people like from quinine or tonic water – without the bitterness, and with some salubrious gastrointestinal tract benefits, too. You can drink this straight or add a bit to water or a clear alcohol or wine, …

The following recipe for Cheesy Broccoli Soup was kindly sent in by longtime SurvivalBlog reader “Sis”. INGREDIENTS and Directions Sauté: 1/4 cup butter & 1/2 medium onion (diced). Stir in: 1/4 cup flour. Whisk in: 2 cups of half n half & 2 cups of chicken broth. Add: 1 cup of diced carrots, 3 cups of chopped broccoli. Cook until carrots are tender. Add 1/4tsp. of nutmeg (important) Add salt and pepper to taste. Lastly, stir in 8 oz. (1 cup) of sharp cheddar cheese. Some Options and Ideas: Fresh broccoli is best but you could easily use frozen, dehydrated, …