Category: Recipe of the Week

The following recipe for Zesty Corn-From-The-Cob is from SurvivalBlog reader F.C.. Ingredients Sweet Cob Corn, Boiled Olive Oil Lime Juice Red Onion or Walla Walla Sweet Onion, Chopped Cilantro, Chopped Hot Sauce (Optional) Black Pepper, Ground Optional) Directions Just cut the kernels off of boiled sweet corn, then toss them with a light coat of olive oil, lime juice, some chopped cilantro, some chopped Red or Walla Walla Sweet onion, and optionally add a dash of hot sauce and/or a light sprinkle of black pepper. Make all of the ingredient proportions suit your taste. SERVING Serve it hot or cold. …

The following recipe for a Garlicky Corn & Tomato is from SurvivalBlog reader R.E., who says: “This a great summer recipe for your garden produce. It takes just 5 minutes of prep time and 20 minutes to cook.  This makes a great side dish.” Ingredients 4 Ears of raw corn on the cob (about 2 cups of corn) 4 medium sized tomatoes 1 small bunch (a handful) of fresh basil 3-4 cloves of garlic (peeled and minced) — or less, to taste Salt, to taste Pepper, to taste 1/4 cup of water Directions Cut the raw kernels off the cobs …

The following recipe for a fairly healthy Super Easy Trail Mix is from SurvivalBlog reader T.W..  She recommends: “I suggest you buy most of the ingredients in bulk, to cut down on the cost of the mix.” Ingredients 1 c. of your preferred low-salt nut(s), mixed (I like almonds and pecans) 1 to  1-/12 c. of chocolate chips, M&Ms, or Reese’s Pieces candy (can be omitted if you are on a diet) 1 c. of Animal Crackers (or other small crackers) and/or small pretzels. (I like cheese-flavored ones) 1 c. of your preferred dry breakfast cereal or low-moisture granola/museli. 1 …

The following recipe from SurvivalBlog reader Granny M. is for her Berry-Pecan Platter. Ingredients  3 cups granulated sugar 1 cup rough-chopped pecans 1/2 cup butter 1/2 cup of heavy cream 1 1/2 cups each of chopped fresh strawberries, whole blueberries, and whole raspberries 1 tablespoon lemon zest Mint garnish Directions Place berries in a bowl and fold in one cup of sugar and lemon zest. Refrigerate until well chilled. In a medium saucepan, add butter and 2 cups of sugar over medium high heat. Stir constantly until butter turns a caramel color. The pan will be very hot — be …

The following recipe for Pioneer Skillet Cornbread is from SurvivalBlog reader J.A.. This is intended to be baked in an oven in a cast iron skillet, but you could substitute an uncovered cast iron Dutch Oven. Ingredients 1/2 cup flour 2 1/2 cups cornmeal 1/4 cup sugar 2 Tablespoons baking powder 2 teaspoons salt 2 eggs (beaten) 2 1/4 cups milk 6 Tablespoons melted shortening (or bacon grease) for the batter 2 Tablespoons hot shortening (or bacon grease) in your skillet. Directions Set your oven to 450 F. Heat a cast iron skillet in the oven with the shortening or …

The following recipe for a Swiss Chard and Walnut Pesto is from SurvivalBlog reader Joanna E.. Ingredients Swiss chard leaves from one large bunch. Remove the stems and set aside. Roughly chop the chard leaves. 1 cup of basil, roughly chopped ½ to ¾ cup olive oil 4 garlic cloves 1 cup walnuts 1 lemon, zested and juiced ½ cup grated Parmesan or Pecorino Romano cheese Salt, to taste Pepper, to taste Directions Heat a tablespoon of olive oil in a pan over medium heat. Add chard, stirring until leaves are just wilted. Remove from heat and let cool for …

  The following recipe for Easy Cheese Bread is from SurvivalBlog reader “Tractorguy”. He says: “If you have read any of my article submissions then you know that I love nothing more than fresh hot bread as an accompaniment to a meal. Here’s another fast bread recipe, it’s a baking powder bread so it doesn’t have to rise at all. You can have hot fresh bread in less than an hour.” Ingredients 1 cup flour 1 1/2 tsp. baking powder 1/4 tsp. baking soda 1/4 tsp. salt 1/4 tsp. garlic powder 1 1/2 tsp. chopped herbs (parsley, basil, chives, or …

The following recipe for Potato-SPAM patties is from SurvivalBlog reader Richard T.. He writes: “This is a variation of the Bean-Potato patty recipe that I submitted in the May 9, 2022 SurvivalBlog. The variation is more in the equipment to make it than in the recipe itself. The result is a more dense patty with more surface on the cast iron pan surface to get toasty. The ingredients listed in this version are for a one-person serving.” Ingredients One small russet potato Half a yellow onion 1 slice of SPAM 1 tablespoon of quick oats Salt Red pepper flakes, Cooking …

The following recipe for Alaska Potato Rolls is from SurvivalBlog reader Mike in Alaska.  He says: “Jan at Alaska Flour Company has created a new way to make the potato roll.” The yield of this recipe is 32 rolls. Ingredients 1 Tablespoon yeast 1 1/2 cups warm water 2/3 cup sugar 2 teaspoons salt 2/3 cup melted butter (10 1/2 Tablespoons) 2 eggs, (room temp) 1 cup prepared mashed potatoes (without salt) -I use instant mashed potatoes 2 1/2 cups of barley flour4 cups of all-purpose flour Directions Dissolve yeast in warm water and sugar, about 10 minutes. Then add …

The following simple recipe for Ground Beef & Tomato Pasta is from SurvivalBlog reader J.P.V.. Ingredients 3 cups of uncooked dried pasta of your choice 1 large egg 1/2 teaspoon salt (or less, if you are on a low-salt diet) 1/8 teaspoon minced garlic (optional, or less, to taste) 1/8 teaspoon coarsely ground pepper (optional, or less, to taste) 1/2 pound ground beef 2 tablespoons grated Parmesan cheese 2 tablespoons seasoned bread crumbs 1-1/2 cups meatless canned or jar spaghetti sauce 1 cup shredded mozzarella cheese, divided Directions Cook the pasta according to package directions. Meanwhile, in a large bowl, …

The following recipe for Potato, Cheddar Cheese & Bacon Soup is from SurvivalBlog reader D.G.. Ingredients 1/4 pound sliced bacon, cut crosswise into thin strips 1 large onion, chopped 3 pounds of potatoes, peeled and cut into 1-inch cubes 4 1/2 cups water 1 teaspoon kosher salt 6 ounces of block cheddar cheese, grated (about 1 1/2 cups) 1/4 cup chopped chives or scallion tops, for serving Directions In a large saucepan, cook the bacon over moderate heat until crisp. Remove the bacon with a slotted spoon and drain on paper towels. P Pour off all but 2 tablespoons of …

The following recipe for Simple Oatmeal-Chocolate Chip Cookies is from SurvivalBlog reader Carol in Delaware. Ingredients 1 large egg ½ cup unsalted butter (1 stick, very soft — room temperature) ½ cup light brown sugar, packed ¼ cup granulated white sugar 2 teaspoons vanilla extract 1 ½ cups old-fashioned whole rolled oats (not instant or quick cook type) ¾ cup all-purpose flour ½ teaspoon baking soda ½ teaspoon salt, or to taste 1 cup semi-sweet chocolate chips, 1/8 cup more semi-sweet chocolate chips to add after baking (or substitute with raisins, walnuts, etc.) Directions Fully preheat oven to 350 degrees …

The following recipe for Turkey Chili with Black Beans and Vegetables is from SurvivalBlog reader H.N.. She says: “The exact proportions of the major ingredients are not important. Use your judgment, to suit your taste.” Ingredients Ground Turkey –  Can substitute chicken, beef or other ground meat. Bell pepper Onion Garlic Zucchini or summer squash Whole corn – fresh or frozen Canned black beans – You may substitute most other beans, except Lima Beans Canned crushed tomatoes Chicken broth – Can substitute beef broth, vegetable broth, or just water Spices: chili powder, cumin, smoked paprika, garlic powder, and cayenne pepper. …

The following recipe for Grandma’s Dutch Oven Corn Dodgers is from SurvivalBlog reader Joanna E.  She says: “Corn Dodgers are just round or oblong balls of cornbread. They are usually served with chili or with stew. But you can eat them separately, as a trail food. These store fairly well, but you may have to soften them with either broth or milk if they’ve been stored more than a day or two.” Ingredients 2 cups of cornmeal 1 tablespoon of white sugar 2 tablespoons of butter ½ teaspoon of salt 2 cups of milk 1 teaspoon of baking powder Directions …

The following recipe for Rice Croquettes is from SurvivalBlog reader Mrs. Alaska. She writes: “These are fast, easy, and tasty way to use up leftover meat and vegetables. These croquettes can be deep-fried or pan-fried.” Ingredients 1 1/2 c cooked rice 1/2 c flour 1/3 cup shredded cheese 1 TBS melted butter or oil 2 eggs or 5 TBS powdered egg + 5 TBS water Directions Combine ingredients. The texture will between a dough and a batter. If too dry, add water or oil. If too wet, add more flour. Add in some combination of the following, in the proportions …