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From the 1999 Mrs. Survival Virtual Recipe Book









One of my favorites!


1 pkg yeast (scant 1 Tbsp)

1/4 tsp sugar

1/2 c warm water

1 c whole wheat flour

1 c hot water

3 Tbsp honey

4 c flour (white bread/regular flour)

3 Tbsp oil

1 1/2 tsp salt


Combine yeast, sugar, and warm water; let sit until foam forms on top. Mix whole wheat flour, hot water, oil, honey and salt together; add yeast mixture and beat well. Mix and then knead in white flour. Place in oiled bowl, cover and let rise 1 hour and 15 minutes, until doubled in size. Punch down, shape into 2 loaves. Place into oiled bread pans, cover and let rise until desired size (about 1 hour). Bake at 350 F for 30 to 35 minutes. Tops should be golden brown.






(I make this in a bread machine, but it should work as an oven loaf or rolls, too)


Use ingredients in order given:

1/4 c dry milk powder

1 1/4 c warm water

3 Tbsp honey

2 Tbsp warm butter

1/2 c rye flour

1 c whole wheat flour

2 c white flour

1 1/2 tsp salt

1 1/2 tsp yeast granules

1/2 c chopped toasted almonds

1/4 c millet

1/4 c toasted wheat germ

2 oz grated cheddar cheese


1+ Tbsp dry onion soup mix

1 tsp Italian seasoning

1/2 c chopped sun-dried tomatoes

1 Tbsp garlic, minced or powder







1 c scalded milk

2 pkg yeast

3 Tbsp sugar

2 tsp salt

4 c flour

2 Tbsp butter

1/2 tsp garlic or onion powder

poppy seeds


Scald milk; mix in sugar, salt and butter. Cool to lukewarm. Dissolve yeast in 1 cup of warm water. Stir into milk mixture, add garlic or onion powder and poppy seeds, mix in flour. Beat until blended. Cover, and let rise in a warm place for about 40 minutes, or until doubled in size. Stir down, beat for 30 seconds. Turn into a greased 1 1/2 quart casserole dish. Bake in a 325° F oven for 1 hour, or until bread tests done.

NOTE: I use a glass casserole dish and bake at 350° F for 30 - 35 minutes.






I found this recipe online - tried it and it's GREAT! Easy to make and tasty!


1/4 c olive oil

1 onion, chopped

1/2 tsp sugar

1 1/2 c warm water

1 1/2 tsp active dry yeast

2 Tbsp olive oil

1/2 tsp salt

3 c flour

1 Tbsp fresh rosemary, chopped


coarse salt


In skillet, heat 1/4 cup olive oil over low heat; cook onion, stirring occasionally for about 30 minutes, or until golden. Let cool. Meanwhile in large bowl, dissolve sugar in warm water. Sprinkle in yeast and let stand for 10 minutes, or until frothy. Stir in 2 Tbsp olive oil, and salt. Add 2 cups of the flour, and beat with electric mixer for 2 minutes (or until smooth and elastic). Gradually stir in remaining flour, onions, and chopped rosemary.

Turn out onto lightly floured surface, and knead lightly until smooth and elastic, adding flour as needed, for 8-10 minutes. Place in greased bowl, turning to grease all over. Cover and let rise for 35-45 minutes in a warm place, free of drafts. Punch down. Divide in half, pat each half into a flat round. Let rest for 5 minutes. Stretch into approximately 10" rounds. Place on greased baking sheets sprinkled with cornmeal. Cover and let rise for 35-45 minutes. (Optional: Brush tops with olive oil; sprinkle with coarse salt and rosemary.) Bake in 375° F oven for 25-30 minutes, or until bottom is brown and crisp. Let stand for 10 minutes. Cut into wedges to serve. Makes 2 rounds.







1 1/4 c warm water

3 1/2 c bread flour

1 Tbsp sugar

1 tsp salt

1 Tbsp yeast


Add all to bread machine bucket, and set to knead and rise, but not bake in machine (mine has a dough program). Remove from machine, place in a greased bowl, turning to coat dough. Cover with plastic wrap and let dough rest for 25 minutes.

Punch down. On lightly floured surface, roll with rolling pin into large rectangle. Starting with longest side, roll tightly, pressing seams and tapering ends gently. Place on greased, insulated cookie sheet, and cover with plastic again to rise for 40 minutes.

Pre-heat oven to 400° F.

Make 3-4 diagonal slashes across the top of the loaf, and then brush with glaze of 2 Tablespoons warm water to 1/2 teaspoon table salt before baking for 20-25 minutes, or until deep golden brown. Cool on wire rack.

*Wonderful served warm with soft butter when friends arrive for a quiet night! Make 2 to have any the next day!!






2 1/2 c whole wheat

1 1/2 c whole rye

1/2 c barley

1/4 c millet

1/4 c lentils

2 Tbsp great northern beans (uncooked)

2 Tbsp red kidney beans (uncooked)

2 Tbsp pinto beans (uncooked)


2 c lukewarm water, divided

1/2 c plus 1 tsp honey, divided

2 Tbsp yeast

1/4 c extra-virgin olive oil


Measure and combine all the above ingredients into a large bowl. Put this mixture into a flour mill and grind. The flour should be the consistency of regular flour. (Course flour may cause digestion problems.)

*This makes eight cups of flour.

*Use four cups per batch of bread.

*Store the remaining flour mixture in the freezer for future use.


Measure four cups of flour into a large bowl.

Measure one cup lukewarm water (110-115 degrees) into a small mixing bowl. Add 1 teaspoon of the honey and the yeast, stir to dissolve the yeast, cover, and set aside, allowing the yeast to rise for five to ten minutes.

In a small mixing bowl, combine the following: olive oil, 1/2 cup honey, and remaining cup of warm water. Mix well and add this to the flour mixture in the large bowl. Add the yeast to the bowl, and stir until well mixed. The mixture should be the consistency of slightly "heavy" cornbread.

Spread the mixture evenly in a 11x15” pan sprayed with cooking oil. Let the mixture rise for one hour in a warm place. Bake at 375° F for approximately thirty minutes. Check for doneness. Bread should be the consistency of baked cornbread.







I found this recipe for Ezekiel Bread on the Preparedness Nuggets website. It's pretty much the same as the other recipe, but has baking instructions for pans we have on hand. The following is an exact "cut and paste" from their website.




Combine the following whole grains:

2 1/2 c hard red wheat

1 1/2 c spelt or rye (Biblically, spelt was used - Ezekiel 4:9)

1/2 c barley (hulled barley)

1/4 c millet

1/4 c lentils (green preferred)

2 Tbsp great northern beans

2 Tbsp red kidney beans

2 Tbsp pinto beans


Stir the above ingredients very well. Grind in flour mill.


Measure into large bowl:

4 c lukewarm water

1 c honey

1/2 c oil

2 Tbsp Red Star Yeast


Set aside for 3-5 minutes to allow yeast to grow.


Add to yeast mixture:

2 tsp salt, and the fresh-milled flour from above mixture of grains. Stir or knead until well kneaded, about 10 minutes. This is a batter type bread, and will not form a smooth ball.

Pour dough into greased pans. You may use 2 large loaf pans (10 X 5 X 3”), or 3 medium loaf pans, or 2 - 9 X 13” brownie pans. Let rise in a warm place for one hour, or until the dough is almost to the top of the pan. (If it rises too much it will overflow the pan while baking.) Bake at 350 degrees F for 45-50 minutes for loaf pans, OR 35-40 minutes for brownie pans.

*For fasting, divide bread into 8 equal parts weighing 1/2 pound each. Eat a 1/2 pound cake and drink a quart of water every day.

*This is a very sweet, moist, cake-like bread. You may also add fruits and nuts, or use the flour made from this mixture in other favorite recipes.

*This healthy combination of grains and beans is worth experimenting with.

*Combining grains and beans make a complete protein. (For fasting, I do not alter the recipe.)






This recipe is for a #5 cast iron skillet.


3/4 c + 2 Tbsp plain corn meal

1 tsp baking powder

1/4 tsp baking soda

1/2 tsp salt

enough buttermilk to make batter kind of thin


Mix all ingredients together, pour into greased (well-cured) #5 skillet. Bake at 475° F on bottom rack for about 8 minutes (until it sets up), then move to top rack and broil long enough to brown top.






6 c all-purpose flour

6 c cornmeal

2 c non-fat dry milk powder

1 c sugar

1/3 c baking powder

2 tsp salt

1 1/2 c shortening that does NOT require refrigeration


Stir together flour, cornmeal, dry milk powder, sugar, baking powder, and salt in an extra-large mixing bowl. Cut in shortening with a pastry blender till mixture resembles coarse crumbs. Store in a covered, airtight container or self-sealing plastic bag for up to 6 weeks at room temperature. (For longer storage, place in freezer container and seal; store in freezer up to 6 months. To use, allow mix to come to room temperature.)

To use mix for corn bread or muffins, lightly spoon into a measuring cup; level with a straight-edged spatula. Makes 16 cups of mix.


To bake corn bread or muffins:

Grease or spray an 8x8x2-inch baking pan or ten 2 1/2-inch muffin cups with nonstick spray coating. Place 2 cups Corn Bread Mix in a large mixing bowl. If desired, add 3/4 teaspoon dried basil or thyme, crushed; or dried chives, chili powder, or poultry seasoning. Make a well in the center of the dry mixture.

Combine 1 beaten egg and 3/4 cup water in a small bowl; add all at once to mix. Stir just till batter is smooth (do not over-beat). Pour batter into prepared pan, or spoon into prepared muffin cups, filling each 3/4 full. Bake in a 425 degree F oven for 20-25 minutes for corn bread, OR about 15 minutes for muffins, or till golden brown and a toothpick inserted near the center comes out clean. Makes 10 servings or 10 muffins.







Set a teakettle of water on the stove to boil.

Put just a little more flour than cornmeal into a heat-proof bowl. (This is really to taste -- depends on how "gritty" you like your cornbread -- but a proportion of, say, 1 cup flour to 3/4 cup meal is pretty good.) Add a couple tablespoons of sugar, and maybe a teaspoon of salt, and an amount of baking powder that looks about right... (I never measure this stuff, just sort of add "big" piles and "little" piles of powder out of the palm of my hand... but, for the baking powder, I suppose 2-3 teaspoons would be about right.)

Stir up these dry ingredients. When the water boils, pour some slowly into the dry mix, stirring all the while. Add, stir, add, stir, until the consistency is what you like. Be careful, the bowl gets hot! I always taste the batter at this point to be sure I got the sugar/salt balance right.

You will see the batter swell as the cornmeal takes on the hot water. (At my house, we mix until it is the consistency of soft peanut butter -- like very thick pudding. At Dear Mama's house, they keep adding water until they can pour the batter, like pancake batter. Experiment and see what you like best.)

Drop by tablespoons into a frying pan holding maybe a half-inch of hot grease. Fry, turning frequently, until deep golden brown -- crisp on the outside, and not mushy on the inside. (If you use the thick batter, like I do, you may want to squash the dough down a bit with the back of your pancake turner after the first flip-over, so it's not too thick and the middle gets done faster.)

*Eat as a side bread with anything that needs mopping up -- gravy, or soups, or stews.

*My husband likes to crumple his up in a bowl of greens and "pot likker." (HE cooks the greens... another southern taste I never took to!)

*I've also eaten hot water cornbread with butter and sugar on it, and it's derned near dessert... and certainly would make a good breakfast, maybe with syrup.

Have fun!






1 tsp yeast

3/4 c warm water

3 Tbsp oil

1 pinch sugar

2 Tbsp chopped basil

1 Tbsp minced garlic

2 c flour

1/4 c cornmeal

1 tsp salt


Mix yeast, water, sugar and oil in large bowl. After a few minutes, or when you think it's happy, mix in all the other things. Turn out on a floured board and knead just for a short time. Oil a bowl and return the mix to it. Oil the top of the bread, cover and put in warm place to rise. When doubled, take out of bowl and cut in 5 or 6 pieces. Roll these out very thin, 1/4 inch or so, and place on grill. Cook till brown spots appear, turn over and cook other side. Enjoy!

*This is a good recipe for those who will not have an oven during power outages. *Also I'm sure this would taste good if the basil and garlic were left out, or you could add your favorite herbs and spices.







1 c flour

1/2 tsp salt

2 Tbsp powdered milk

1 tsp baking powder

3/4 c water


Combine dry ingredients; stir in water. Spoon into lightly greased fry pan. Cover. Cook on moderate/low. Turn when brown.

*Recipe came from camping book. Said to "add water to form a stiff dough" -- whatever that means. I experimented and found 3/4 c water to be about right. You might find differently. Tastes fine with jelly, honey, etc.






4 c of flour

1 1/2 c buttermilk

1 Tbsp salt

1 tsp soda


Mix flour, soda, and salt in bowl. Add buttermilk slowly. Mix and knead until soft. Make into the size you want, and fry in deep fat.

Makes about 20 medium-size fry breads.






4 1/2 c flour

1 Tbsp soda

1 1/4 c warm water

2 Tbsp powdered milk

1 tsp salt


Mix and let stand 30 minutes. Break off pieces and roll into balls about 2" in diameter. Pat or roll the balls flat into tortilla shapes. Deep fry until crisp.






2 c sourdough starter

1 tsp salt

2 Tbsp butter or olive oil

1/2 c milk

2 Tbsp sugar

3 c flour


Mix all ingredients, adding flour 1/2 cup at a time (you may not need it all depending on thickness of your starter). Batter will be quite thick. Spoon into a greased loaf pan. Let rise until about double (1-2 hours). Bake at 375° F for 40-50 minutes.

Easy, and excellent toasted!





Grandma Sue



3 medium-sized potatoes

1 tsp sugar

4 c boiling water

3 Tbsp cornmeal

1 tsp salt



2 c lukewarm milk

2 Tbsp melted shortening

1/8 tsp baking soda

1 c water

1/8 tsp salt



Pare and slice potatoes. Add corn meal, sugar, 1 teaspoon salt, and boiling water. Wrap bowl in a heavy cloth. Cover and allow to stand in a warm place overnight.

In the morning, remove potatoes. Add milk, water, baking soda, salt, and shortening. Add sufficient flour to make a dough just stiff enough to knead. Knead until smooth and elastic; form into loaves. Place in well-oiled pans. Cover and let rise until double in bulk. Bake in moderate oven (about 400° F) for about 45 minutes. Makes 3 loaves.






4 c unbleached flour

2 Tbsp sugar

2 Tbsp salt

4 c lukewarm potato water


Put all ingredients in a crock or large glass bowl and let stand in a warm place, uncovered, several days.





This is how farm girls made it in the olden days.


1 x unbleached flour

1 x potato water (left from boiling potatoes - waste not want not!)


Boil some potatoes for supper, save the water, use it lukewarm with enough flour to make a thick batter. Let it stand a day or so until it smells right. Mmmm... sourdough smell!





Pam in Arkansas


1 pkg yeast (1 Tbsp)

1 c bread flour

1 tsp salt

2 1/2 c warm water

2 c potato flakes

1/2 c sugar


Dissolve yeast in 1/2 cup warm water. Add water, flour, salt, sugar, and potato flakes; mix well. Put in glass or plastic bowl (NO METAL!). Let stand uncovered (I cover mine with a thin cotton dish towel) on counter for 3 days, cover at night. Stir down as necessary. Transfer to a glass jar, cover, and refrigerate 3 to 5 days. Makes about 2 cups. (This is supposed to smell “spoiled”!)


To continue starter:

Take 1 cup of starter for bread. Add to the remaining starter: 3 Tablespoons potato flakes, 1 cup warm water, and 3/4 cup sugar. Mix well. Let stand on counter 8 to 10 hours, stirring as necessary. Refrigerate and use within 6 days. (I have lost my starter on the 7th day, so I use it, or feed it and give away a starter on or before the 6th day)


To make bread:

1 c starter

2 tsp salt

1 1/2 c warm water

6 c bread flour

1/3 c sugar

1/2 c vegetable oil


Remove 1 cup starter, feed remaining starter. Let the starter for the bread reach room temperature. Mix flour, sugar, and salt. Make a well in mixture, and add starter, warm water and oil. Beat until blended well. Oil top of dough, cover with plastic wrap, and let rise until tripled in size, 4 to 12 hours.

Beat down, turn dough onto floured surface, and knead 8 to 10 minutes. Divide into 3 parts, shape into loaves, and place in well greased pans. Oil top of loaves. Cover with plastic wrap, let rise 5 to 6 hours, until tripled in size.

Preheat oven to 350 degrees F, bake bread 30 to 40 minutes. Bread will rise about 1 inch during baking. The fresher the starter (first 3 days) the quicker the bread rises. (I have never had it take as long as the recipe suggests to rise the with either rising.)

*I have used the starter in other recipes that call for starter (rolls, pancakes, etc).

*The bread is wonderful. I really like this recipe because you have to add yeast only when you originally make the starter.





*Please note – this one takes a long time!


1 Tbsp yeast

1/2 c warm water

1/2 c sourdough starter

4-5 c flour

1/4 sugar

4 Tbsp melted

3/4 tsp salt

1 egg

2/3 c strawberry or other preserves

powdered sugar icing, if desired


Dissolve yeast in warm water. Set aside 5 minutes. Add 1/2 cup starter and 1 cup flour. Mix thoroughly and let stand 8 hours.

Next day, stir to dissolve crust that has formed. Add 2 cups flour, sugar, butter, salt, and egg. Mix thoroughly. Add enough remaining flour to form a soft, smooth ball. Place in a greased bowl and turn. Cover and let rise 1 hr.

Punch down dough. Make a 9-inch square, and place preserves down the middle third. With scissors, cut strips 3" long and 1" wide on both sides of middle third. Fold strips towards center, alternating sides, over filling. Place on greased sheet.

Cover, let rise until double, about 30 minutes.

Bake at 375° F for 30-40 minutes, or until done. Cool on wire rack. Drizzle with powdered sugar icing, if desired.






(copied from motherearth’s forum)


1 quart warm potato water

1/2 cake of yeast (or 1/2 Tbsp dry yeast)

1 tsp salt

2 Tbsp sugar

2 Tbsp flour


Stir in all ingredients well, put in warm place to rise until ready to mix for baking. Leave a small amount to keep the yeast going. Keep in a cool place, and add to the yeast all of the above ingredients EXCEPT the yeast. Do this each time and you will never run out of yeast, this is somewhat like sourdough.

(This is motherearth's recipe, for more specifics, please ask her.)





Amy from Tennessee


Sourdough bread is so easy and tasty, but sometimes I like something different. A big advantage to using a sourdough starter is that you don't need to keep a store of yeast. You can probably adapt your favorite sourdough recipe as follows:


1. Pizza Crust:

Let it rise as usual, but right before baking, stretch it out on a baking pan and use it as a pizza crust. Top it with sauce and toppings, and I usually bake on the lower rack for almost 30 minutes at 350° F.

*I tried spreading it out then letting it rise in the pizza pan once, and it was "fluffy", but I like it better like above.

*We sometimes fix one pizza and two bread loaves.


2. Cinnamon Rolls:

Prepare up until the point of placing in the bread pan to rise. Roll out. Melt 1 Tbsp margarine, and add 1 tsp ground cinnamon. Spread on dough with brush. Sprinkle with 1/4 c sugar. Roll up, cut, and place in pan. Let rise. Bake at 375° F for 20-25 minutes. Drizzle with icing. Refrigerate remaining rolls.

Cinnamon Roll Icing: Mix 1 c powdered sugar, a dash of salt, and 1/4 tsp vanilla with a little milk to a fluid consistency.


3. Sourdough on a Stick:

(I have not tried this but it sounds interesting!!)

You need: sourdough bread dough, or use dough made from plain pancake batter using less liquid than called for.

Optional - honey, cinnamon, butter

Prepare the dough. Roll pieces of dough into long skinny sausages about 1/4" thick. Wet a green stick and heat it over the coals. Wrap the dough around the warmed stick. Hold the dough over the hot coals until baked, turning to prevent burning.

*Dip the dough in a mixture of melted honey, butter, and cinnamon before baking if desired.







Now, girls, you must realize that I am giving up a very special recipe, which has never been given out before (outside of family).

A bit of history for you: my grandmother was born in 1884 in the northern midwest and was second youngest out of seven sisters. Last name was Tennyson and yes, we are related to Alfred Lord Tennyson. She served as a nurse in WWI and met my grandfather, Roy Taylor (who was part Cherokee), when he was a patient. Gramma was 36 (not too young for that time period) when they fell in love and married. She had only 2 children, at age 36 and 40 (my mom). Pretty non-traditional, wouldn't you say?

You must promise that you will give credit to my Gramma and never use it for profit . . . You're Gonna Love It!




1 c sugar

1/2 c butter

2 eggs

3 ripe mashed bananas

1/2 c sour cream

1/2 tsp vanilla

1/2 tsp baking soda

1/2 tsp baking powder

2 c flour

1/2 c nuts


Combine sugar with butter and eggs. Add bananas, sour cream, and vanilla. Sift dry ingredients and add to mixture. Pour into greased and floured loaf pan.

Bake at 350 degrees F for 1 hour.

Depending on your oven and the pans you use, it may be necessary to adjust the temperature and add a foil "tent" toward the end of baking time. Just experiment.


Now part of the secret to this, or any banana bread recipe, is making sure the bananas are REALLY ripe. I take bananas that are beginning to get a bit old, put them in a ziploc bag, and throw them in the freezer. When I have gathered at least 9 bananas, I take them out of the freezer and let them thaw. (I like to make multiple loaves and freeze them. Hmmmmmm, good!) They are generally black and runny -- almost like banana wine, but that's what makes the bread even better -- honest!!





Linda G


3 eggs, well beaten

1 c vegetable oil

2 c sugar

2 c unpeeled grated zucchini

3 tsp vanilla

3 c sifted flour

1 tsp salt

1 tsp soda

1 tsp baking powder

3 tsp cinnamon

1/4 tsp ground cloves

1/8 tsp ginger

1 c finely chopped nuts

3/4 c raisins

1 c apples, diced


Mix ingredients as listed, beating well after each addition. Grease 2 loaf pans. Bake 1 hour at 350° F. Cool on wire rack.







2 c buttermilk baking mix

2/3 c milk

1/2 c shredded sharp cheddar cheese

1/4 c butter or margarine

1/2 tsp garlic powder


Preheat oven to 450 degrees F. Combine buttermilk baking mix, milk and cheese with a wooden spoon until soft dough forms. Beat vigorously for 30 seconds. Drop dough by heaping tablespoonfuls onto an ungreased cookie sheet. Bake 8-10 minutes, until golden brown.

Combine butter and garlic butter, brush over warm biscuits before removing from cookie sheet. Serve warm.

Makes 10 large biscuits.

Per serving: 170 calories, 10.2 g fat (4.4g saturated fat, 54% calories from fat); 21mg cholesterol; 370mg sodium; 16.1g carbohydrates.





Grandma Sue

Nice soft rolls!


3 1/2 - 4 1/2 c unsifted flour

3 Tbsp sugar

1 tsp salt

2 packages yeast (2 Tbsp)

1 c milk

1/2 c water

1/4 c margarine


In a large bowl, thoroughly mix 1 1/2 cups flour, sugar, salt, and dry yeast. Combine milk, water, and margarine in a saucepan. Heat over low heat until liquids are very warm. (Margarine does not need to melt.) Gradually add to dry ingredients, and beat 2 minutes with electric mixer, scraping bowl occasionally. Add 1/2 cup flour, and beat at high speed for 2 minutes. Stir in enough additional flour to make a soft dough. Turn out onto lightly floured board; knead until smooth and elastic, about 5 minutes. Place in a greased bowl, turning to grease top. Cover; place bowl in pan of warm water. Let rise 15 minutes.

Turn dough out onto floured board. Divide in half, and shape as desired. (I rolled each half into circles like for pie, and took my pizza cutter and cut into 8 pie shaped pieces.) Brush with melted margarine. Roll up from the wide end, and place on a greased cookie sheet with the point end down. Brush the tops well with margarine. Cover with a towel. Let rise in a warm place, free from draft, for about 15 minutes. Bake at 425° F oven about 12 minutes, or until they are golden brown.

*I had to use two cookie sheets for 16 rolls.





Grandma Sue


1 qt milk

1 c shortening

1 c sugar

Heat the above until the shortening is well melted. Let cool to lukewarm.

Dissolve 1 package of yeast in 1/2 c warm water, and set aside.

When milk mixture has cooled to lukewarm, add the yeast and water, and mix well.

Add the 8 cups of flour and mix well. Place in a warm place and cover, and let rise several hours, until double in bulk.

When it has risen to double, add to it:

1 Tbsp of salt

1 tsp baking soda

2 tsp baking powder

Stir well, and then add enough additional flour to make a soft dough. Place in the refrigerator in a large container that can be covered. (Sometimes I use a large Rubbermaid container.)

The next day, or when the dough has chilled and can be handled easily, take a portion of it and form into your favorite shape for rolls. (You can roll them like you would for pie and brush with butter, cut into 8 pie-shaped pieces, and roll into crescent rolls.) Place on a buttered cookie sheet and let rise until doubled. Then bake in a hot 400 degree F oven.

*This dough also makes great cinnamon rolls!





Gerda WinterElm


1 pkg yeast (1 Tbsp)

3/4 c scalded milk

1/4 c warm water

1/2 c cold water

1/4 c sugar

2 eggs, beaten

1/3 c shortening

3 1/2 c flour

1 tsp salt


Dissolve the yeast in the 1/4 cup warm water. In a large bowl, combine sugar, shortening, and salt. Add the scalded milk, cold water, and beaten eggs. Stir in the dissolved yeast. Add flour and mix well. (Batter will be soft.) Cover and let rise in a warm place 45 to 60 minutes.

Stir down. Spoon into muffin tins that have been sprayed with cooking spray. Fill 1/2 full. Cover and let rise 45 to 60 minutes. Bake at 400° F for 15 to 20 minutes.

Makes 18 lovely, light rolls in just 2 1/2 hours.







2 c plain flour

2 tsp baking powders

1 tsp salt

1/4 tsp soda

1/4 - 1/3 c Crisco shortening

3/4 - 1 c buttermilk.


Sift dry ingredients together, cut in shortening. Add buttermilk, toss together. Roll, and cut into 2-inch circles. Bake 475 degrees F for 10-12 minutes.







1 c self-rising flour

1/2 c milk

2 Tbsp mayonnaise


Stir all ingredients together and fill greased muffin cups 1/2 to 2/3 full. Bake at 425 degrees F for about 10 minutes, or until edges of muffins are brown and the tops begin to brown lightly. Makes 7 or 8 muffins. Delicious!!!




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Cat, thanks for the post. I've been looking for a recipe for salt rising bread for years. thanks Every one I find is for 30-40 loaves crazy

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From 1999 Mrs. Survival Virtual Recipe Book




Appetizers, Snacks






Here's an easy to make dip that could be a snack or a meal... depending on your appetite

Velveeta cheese

1-2 lb ground venison (may use ground beef or sausage)

2 cans diced rotel (a mixture of tomatoes and chili peppers in a can)


*The amount of cheese you use depends on the number of people you plan on feeding. 1 or 2 one lb blocks should suffice for a small batch… 2 to 3 for medium groups, etc.

*The amount of venison is also directly proportional to cheese used.

*Likewise for the rotel.


Melt cheese in microwave-safe glass bowl. Pour into warmed crockpot. Set on simmer.

Crumble ground venison in skillet and cook over low heat to desired doneness; drain. Add to crockpot. Mix in rotel. (If making large batch, drain second can of rotel before adding to mixture or dip will be too soupy (and that's another category!).


*salsa (drained) instead of rotel

*add jalepeno peppers

*hot Tabasco sauce for a little kick

Dip a chip and enjoy!







2 c shredded cheddar cheese

2 (8 oz) pkg cream cheese, softened

1 Tbsp finely chopped onions

1 Tbsp chopped green pepper

1 Tbsp chopped pimento peppers (sweet red)

2 Tbsp Worcestershire sauce

1 Tbsp lemon juice

chopped pecans or parsley

dash of salt and pepper


Combine both types of cheese at medium speed with electric mixer until well blended. Add chopped vegetables, Worcestershire sauce, lemon juice, and salt and pepper. Mix well. Refrigerate for several hours. Shape into ball, roll in pecans or parsley.






1 c grated sharp cheese

3 Tbsp soft margarine

1/2 c sifted flour

1/4 tsp salt

1/2 tsp paprika

stuffed green olives


Mix well. Wrap a teaspoon of dough around a stuffed olive. Bake at 400° F to serve hot. This recipe can be chilled and baked later.






This is a super easy campfire recipe that always disappears!


Mix 1 (8 oz) pkg of cream cheese with 1 can of chili WITHOUT beans. Heat until cheese is melted. Serve with Frito's corn chips. Enjoy!







1/2 c sugar

1/8 tsp ginger

1/2 c brown sugar

1/8 tsp garlic powder

1/2 c soy sauce

1 tsp apple cider vinegar

7 oz pork (cut in strips)


Marinade: Mix all ingredients except meat, warm up in microwave for a couple of minutes to melt sugars, and set aside.

Cut pork into 2" long strips, place in container, and pour marinade over strips. Marinate in fridge at least 4 hours (better if you can do it for 8 hrs).

Put in pan on rack w/water underneath. Bake at 275° F, basting often. Cool and slice thin. Serve with hot mustard and sesame seeds.



Mix 1/4 c dry mustard with 3 Tbsp + 1 tsp water. Mix well until smooth; let stand 5 minutes. Can add 1/2 tsp more water if needed.







2 cans refried beans

2 cartons of guacamole dip

1 pkg taco seasoning mix

1 carton of sour cream

shredded lettuce

2 tomatoes, chopped

shredded cheese

chopped black olives

chopped green onions

bag of Doritos or corn chips


Mash refried beans into 9 X 12” pan; spread guacamole dip over beans. Mix taco seasoning with sour cream and spread over dip. Layer lettuce, tomatoes, cheese, olives, and green onions over sour cream mixture. Refrigerate for 2 hours.







1 Tbsp lemon juice

1 bottle chili sauce

1 can jellied cranberry sauce

2 Tbsp brown sugar

2 pkg of Polish sausage


Combine the above ingredients and cook in crockpot for 2-3 hours on high. Stir every so often.






Simplest recipe ever!


Unwrap a brick of cream cheese and put in heavy pan. Open a 10 oz can of “no beans” chili, pour over cream cheese. Heat on medium heat until melted and well blended, stirring often. Serve warm with tortilla chips and good friends!







1 can artichokes

1 pkg frozen spinach, thawed

1/2 c mayonnaise

1/2 c sour cream

1 c parmesan cheese

dash hot sauce


additional sour cream


Mix well. Microwave until warmed through, or cook in oven at 375 degrees F for 15 minutes. Top with salsa and sour cream. Serve with tortilla chips.

You'll probably want to double OR TRIPLE this -- it gets eaten quickly!






1 can refried beans

3 c shredded cheese (a blend of cheeses is great), divided in half

1/2 head of lettuce, shredded fine

1 tomato, chopped

1/2 jar mild picante sauce


Layer all on a serving plate, starting with the refried beans, half of the cheese, lettuce, tomato, picante sauce, and ending with the second half of shredded cheese. SMOOSH the layers down. Wrap with plastic and chill in fridge for 2 hours. Serve with tortilla chips.






1 head cauliflower (1 1/2 lb)

3 lg eggs

3 Tbsp all-purpose flour

salad oil

Lemon Dipping Sauce (recipe follows)


Cut cauliflower flowerettes in half length-wise (1/4" thick). Beat eggs with electric mixer on “high” until foamy. Add flour, and beat until doubled in volume.

Pour 1/8" oil in 10-12" fry pan, place over medium-high heat.

Stir flowerettes in batter, 1 at a time, and drain very briefly. Arrange in single layer in oil. Brown on all sides. Drain on paper toweling, keep hot.

*If made ahead: Cool, cover, and chill overnight. Place in 350°F oven until hot, about 7-10 minutes.


Lemon Dipping Sauce:

Stir together 1/4 c lemon juice, 1 Tbsp soy sauce, and 6-8 drops of liquid hot pepper seasoning (Tabasco).





Linda from AZ

I begged the chef at one of our better restaurants here in town for this recipe. This is served with French bread chunks, and it is ever so good! Everyone who tastes it asks for the recipe, so I thought I’d share it here.


1 c olive oil

1/2 c capers

1/2 c black olives

1/2 c fresh basil

1/2 c fresh parsley

2 c Italian tomatoes (Roma)

1/4 c minced garlic (or to taste if too much)


Blend all ingredients to a very small dice, then let stand a while to blend flavors.


If you’re looking for something different to serve that is sure to get raves… this is it!








1 (4 oz) jar pimentos

3 c grated sharp Cheddar cheese



Mix the cheese and pimentos together with as much mayonnaise as desired. Stuff celery with it, melt on a good slice of sourdough bread, or use as a cracker spread.





Gerda WinterElm

This one tastes almost like Cracker Jack.


2 c brown sugar

1 c butter

1/2 tsp salt

1/2 c dark Karo syrup or molasses

1 tsp baking soda


Set oven at 200° F. Pop about 1 quart of popcorn and pour out into a large rectangular pan (9x13” or larger). Set in the oven to keep popcorn warm.

Mix first 4 ingredients in a large saucepan. Cook mixture until it reaches the soft ball stage. Add the baking soda (mixture will foam but shouldn't foam over). Pour mixture over popcorn. Stir thoroughly, covering all the popcorn. Place in oven for 45 minutes, stirring every 15 minutes.

**WARNING!! This will not last long in your house!!







1 1/2 c crunchy granola

2 Tbsp instant nonfat dry milk

2 Tbsp bran flakes

1/4 tsp cinnamon

1/8 tsp salt

1/4 c raisins

1 tsp oil

2 Tbsp honey

1/2 tsp vanilla extract

1 1/2 tsp water

1/3 c crunchy peanut butter

1 egg, well-beaten


Preheat oven to 250° F. Generously grease and flour an 8" X 8" X 2" baking pan; set aside. In medium bowl, mix crunchy granola, dry milk, bran flakes, cinnamon, salt and raisins. In a large bowl, combine oil, honey, vanilla, water and peanut butter. Stir to mix well. Gradually stir granola mixture into peanut butter mixture. Add egg, and mix well. Press mixture into prepared baking pan; bake 25 minutes. Cool 10 to 15 minutes in pan before cutting into 2" X 1" bars. *For less chewy bars, place them in a food dryer at 130 degrees F for 2 to 3 hours. Makes 32 bars.






Choose raw whole grain: oats, brown/white rice, rye, tricicale, wheat

OR dry legume: garbanzo bean, red/brown lentil, yellow/green split pea


Soften with water, air dry them, toast them in a little salad oil, and season to taste.



*CUMIN SALT = 1/2 tsp coarse salt, 1/4 tsp of cumin, 1/4 tsp celery salt, 1/8 tsp cayenne, 1/8 tsp garlic powder

*CURRY SALT = 1 tsp course salt, 3/4 tsp curry powder 1/2 tsp dry mustard

*RED SPICE = 3/4 tsp course salt, 1/2 tsp each chili powder and paprika, and 1/8 tsp cayenne




(makes about 1 1/2 cups)


1 c whole grain


3 Tbsp salad oil

(optional) salt combo (as above)


In 3 qt sauce pan, combine any grain (exception is white rice*) with 1 qt water and bring to boil over high heat. Cover, remove from heat and let stand until just tender to chew - about 1 hour for grains, 15 - 20 minutes for brown rice. Drain.

Line a rimmed pan with paper toweling. Spread grain out to dry about 1 hour; blot several times to speed up process.

In about 12" fry pan, stir in grain and oil and seasoning salts (if using), heat over a medium heat until grain smells toasted and becomes crisp and dry to bite, about 5 minutes.

Spread grains out on paper toweling to drain, blotting off excess oil. Snack on it hot, or may be stored in air-tight container for 2 weeks.


*To do white rice, put in strainer and rinse vigorously under cold running water until clear. Boil 1 quart water, add rice and cover; cook about 20 minutes, or until rice soft enough to chew. Pour rice into a strainer to drain, then rinse with cold water until cooled and drain again. Prepare as above. White rice will turn golden.






1 roasted red bell pepper

1 onion, chopped

1/3 c red wine vinegar

3 Tbsp parsley

1 Tbsp olive oil

2 cloves garlic, minced

1/2 tsp oregano

1/4 tsp black pepper

2 (15 oz) cans white beans (Great Northern) OR 2 c dry beans, cooked

1 lb loaf of French bread, cut into thick slices


Put everything EXCEPT the beans and bread in a bowl and whisk together. (That's your dressing.) Pour it over the beans and let it marinate at least 2 hours. When you're ready to serve, toast the bread and spoon on some of the bean mixture.






1 c grated bacon-cheddar cheese

1/8 lb butter

3/4 c flour


Refrigerate for several hours after mixing; form into balls. Bake at 400°F.





Gerda WinterElm


1 c sugar

1 c orange juice

2 Tbsp lemon juice

1 c pineapple juice

4 Tbsp cornstarch

1 c whipped cream (Cool Whip)

fruit*, cut into bite-size pieces


Mix all ingredients except whipped cream in a medium saucepan and bring to boil. Cook until it resembles pudding. Cool 5 minutes, then fold in whipped cream. Chill 1 or 2 hours.

*Use apples, bananas, strawberries, blueberries, kiwi fruit, and all types of melon as dippers.





Grandma Sue


2 c pumpkin seeds

1 1/2 Tbsp melted butter or oil

1 1/4 tsp salt


Spread the butter or oil over a jelly roll pan. Add the seeds, and put into a slow oven at 250 degrees F until they are slightly brown. Stir occasionally.

Madison County, Indiana







2 cans tomato sauce

1 can mushrooms

2 lb block of cheese, shredded

1 can diced green chiles

1 med onion, diced

1 can chopped olives

1/4 c vegetable oil

2 dozen sourdough rolls


In a large bowl, mix all ingredients (except rolls) until combined. Cut rolls in half lengthwise. Spread mixture on roll halves. Bake in 350 degree F oven until cheese is melted.







1 (15 oz) can refried beans, heated

1 c sour cream

1 pkg taco seasoning mix

1 c diced tomatoes

1 (4.25 oz) jar diced green chilies, drained

1 (2.25 oz) can sliced ripe olives, drained

3/4 c shredded cheddar cheese

3/4 c shredded Monterey Jack cheese

(optional) salsa

(optional) tortilla chips


Spread heated beans on a 10" serving platter. Combine sour cream and seasoning mix, spread beans. Layer remaining ingredients over sour cream mixture. Serve with salsa and tortilla chips, if desired. Makes 6-8 servings.







1 (8 oz) pkg of cream cheese

1 lb deli sliced ham

(optional) 1/4 c french onion dip

(optional) 1/2 tsp garlic powder

(optional) 1/2 tsp onion powder

sweet pickles, sliced into thin strips


Mix softened cream cheese with 1 optional ingredient (except sweet pickles). Blot ham slices to remove any excess moisture with a paper towel. Spread cream cheese mixture onto ham slices.

OR - Spread softened cream cheese onto ham slices, place 1 thin strip of sweet pickle on cheese. Roll ham slices lengthwise. Place on flat baking sheet, with end of ham slice down.

Refrigerate until cream cheese is set. (I sometimes place in freezer if I am short on time) Slice into bite size pieces with *sharp* knife, place on serving platter.







crab apples with stems (but I don't see why you can't use sliced regular apples)

4 c water

1 c sugar

1 1/2 c red hot cinnamon candies


Pack the apples in sterilized jars. Combine the water, sugar and candies in a saucepan and boil until the candies are melted, then pour over apples. Place the lids on the jars and screw tightly. Place in water bath with water deep enough to allow water to come 2 inches above the jar tops. Process in boiling water bath for 20 minutes. Remove jars from water and cool, away from drafts.







1 (8 oz) pkg of cream cheese

1 jar of marshmallow creme

1/2 tsp vanilla

sliced fruit: apples, oranges, chunk pineapple, grapes, cantaloupe, etc.


Soften cream cheese slightly. Combine marshmallow creme and cream cheese into mixing bowl, beat with electric mixer. Slowly add vanilla, until mixed well. Refrigerate until ready to serve.

NOTE: I cut a large, thick-skinned orange in half using a v-shaped cutter and remove the orange sections carefully. Fill with the fruit dip and set in the center of the serving platter, placing sliced fruit around dip.




Link to comment

From 1999 Mrs. Survival Virtual Recipe Book








1/3 c thawed frozen cranberry concentrate

1 bottle/25 oz/3 c sparkling apple juice or sparkling cider, well chilled

3 thin lemon slices, cut in half

serving tray, wine decanters and champagne flutes


Pour cranberry concentrate in decanters. Group decanters, juice, lemon slices with champagne glasses on a tray.

**For each serving, pour 1 to 2 tsp concentrate into glass; add 1/2 cup sparkling juice. Twist lemon to add to 'cocktail'.






1 c powdered instant non-dairy creamer

1 c chocolate milk mix

2/3 c instant coffee granules

1/2 c sugar

1/2 tsp ground cinnamon

1/4 tsp ground nutmeg


Combine all ingredients; mix well. Store in airtight container.

**To serve: Place 1 tablespoon plus 1 teaspoon mix in a cup. Add 1 cup boiling water, mix well.

Makes about 33 servings.





Kimberly Everett, Washington

I put this together when I forgot I was suppose to bring the punch to a family gathering and had no time to go to the store. Oops! But a good oops! Enjoy!


1 quart rainbow sherbet (orange, pineapple, berry)

1 (2 liter) bottle Schwepp's Raspberry Ginger Ale

1 (2 liter) bottle Sprite


Take a punch bowl and spoon in large chunks of sherbet, then pour over the Sprite and Raspberry Ginger Ale evenly. Makes a good foam on top and the kids love it!





Grandma Sue


1 c sugar

2 c water

12 oz frozen orange juice

2 qt ginger ale

2 qt sparkling water or white grape juice

8 oz bottle of maraschino cherries and juice

2 oranges, sliced thin

2 pints lemon or orange sherbet


Heat sugar and water until sugar dissolves; cool. Combine fruit juices, ginger ale, sparkling water, and fruit. Add syrup, and add ice. Drop in sherbet by spoonfuls.







1 c instant tea

2 c sugar

2 c Tang orange flavored drink mix

1 tsp ground cloves

2 envelopes presweetened lemonade Kool-Aid

2 tsp cinnamon


Mix all ingredients in a large bowl. Store in an air-tight container.

**Use 2 or 3 teaspoons per cup of hot water - more or less to taste. Enjoy!






This is a cold punch, makes 22 cups.


1 fruited ice ring

2 - 750 ml bottles of dry champagne or sparkling white wine, chilled

1 - 750 ml bottle sparkling cider

1 liter bottle ginger ale, chilled

32 oz bottle white grape juice

1 liter mandarin orange flavored sparkling water


Put fruited ice ring into a 7 to 8 qt punch bowl. Add remaining ingredients.



1 bag mixed fruit (I like just berries), fill 1/2 way

2 c 7-up

2 c water


Put fruit into bundt pan, pour in liquids. Freeze.

To serve punch: Place bundt pan on a plate and turn upside down. Run under cold water until ring releases. Put into punch bowl.







2 (12 oz) cans frozen juice concentrate (this recipe originally calls for GRAPE*)

3 1/2 c white granulated sugar

1/3 cake of yeast

large balloon


gallon jug (I use a plain old milk jug)


Set the grape juice out to thaw, till slushy. Pour the sugar and juice into the gallon jug. Dissolve the yeast in a cup of lukewarm water and add to the juice mixture. Mix thoroughly. Now add just enough lukewarm water to fill the gallon jug up to about 2 inches below the neck. When this is done, place the balloon over the top of the neck, tie with string. Must be an air-tight fit. Store in a cool area for 3-6 weeks.

Check balloon every other day or so. If it expands too much, untie and release the gas, and tie again. When the balloon stops expanding, the wine is done.

When the wine is finished, strain slowly through cheesecloth to remove any remaining yeast. You will find there is a lot of yeast on the bottom of the jug.

I usually let the wine sit, sealed, at least 1 month AFTER it has been bottled (you can put it in ANY bottle - I have wine in soda bottles, juice jugs, milk jugs, etc.). The wine will clear up quite a bit and the yeasty flavor will be gone.

Check for more yeast accumulation. If there's more yeast on the bottom, strain slowly again, into a new bottle.

*I have had REALLY good luck with these flavors - Welch’s White Grape Peach, and Welch’s White Grape Raspberry. Tastes wonderful, with no yeast flavor left at all!






1 fifth champagne

1 fifth Chablis

1 pint soda water

4 oz brandy

5 oz creme de cassis

1 block of ice to float

whole strawberries to swim


Mix liquids very well, add ice and berries.

*makes 25-30 servings






1 gal cranberry juice or juice cocktail

5 c apple juice

2 to 3 c sugar

four 3" cinnamon sticks

2 tsp whole allspice

1 med orange, sliced (for garnish)

20 whole cloves (for garnish)

(optional) 2 1/2 c brandy or vodka


In a large pot, place juices, sugar, cinnamon sticks and allspice. Over medium heat, bring to a boil, then reduce heat and simmer ten minutes. Strain punch to remove spices. At this point, you may add spirits and serve warm, or chilled over ice. Garnish with clove studded orange slices.






2 c non-dairy coffee creamer

2 c hot cocoa mix

1 c instant coffee granules

1 1/2 c sugar

1 tsp ground cinnamon

1/2 tsp ground nutmeg


Combine all ingredients; mix well. Store in airtight container.

**To serve: Place 2 tablespoons plus 1 teaspoon mix in a cup. Add 1 cup boiling water, mix well.





Jackie, Webmaster


1 1/2 qt cranberry juice

2 qt apple juice

1/2 c brown sugar

1/2 tsp salt

4 cinnamon sticks

1 1/2 tsp whole cloves


Run the juices through the coffee maker with the rest in the basket. Remove the basket before serving.

The perfect brew to warm ya up!


And something for all my wonderful friends here: "A friend may well be reckoned the masterpiece of nature." Ralph Waldo Emerson






Use equal parts of:

orange juice

apricot juice

apple juice (unsweetened and filtered)

ginger ale


Mix; serve very chilled.






Good way to use up that powdered milk!


2 c powdered sugar

1 c unsweetened cocoa powder

1 c non-dairy creamer powder

1/4 tsp salt

3 packets unsweetened raspberry Kool-Aid

5 1/2 c instant dry powdered milk


Sift together everything but milk. Stir dry milk in.

**Use 3 tablespoons mix in a cup, add hot water.

Makes 9 cups mix.






3 qt sweet apple cider

3 dozen whole cloves

1 dozen pieces stick cinnamon

1 qt apple brandy


Simmer the first three ingredients 15 minutes. Add brandy to reheat, DO NOT BOIL!






2 c sifted powdered sugar

2 c instant nonfat dry milk powder

2 c powdered nondairy coffee creamer

2 c powdered chocolate drink mix

2 c mini marshmallows


Combine all ingredients. Store in an airtight container.

**To serve, combine 1/2 cup mix and 1 cup boiling water; stirring well.

Makes 8 c mix.

*For Minted Hot Cocoa Mix, add 1 cup mint chocolate morsels.







1/2 c sugar

1/4 c cocoa

dash salt

1/3 c hot water

4 c milk

3/4 tsp vanilla


Combine sugar, cocoa, and salt; blend in water. Cook over medium heat, stirring constantly until mixture boils. Boil and stir 1 minute. Add milk, stir and heat till serving temperature. DO NOT BOIL! Remove from heat, add vanilla. Serve.







Link to comment

From 1999 Mrs. Survival Virtual Recipe Book









These make dry cereals just like the commercial version, but we like it better! Once dried, should last quite a while (ours doesn't stay around long enough for me to tell.). They need no added sugar, just add cold or warmed milk. I will go into detail on the first (I have made this one), but just post the basic ingredients for the other two. My kids want me to make this with cinnamon next time!




3 1/4 c brown sugar

7 c whole wheat flour

2 1/4 tsp salt

1 1/4 tsp baking soda

6 Tbsp butter, melted

1 1/2 tsp vanilla

1/2 tsp maple flavoring

2 1/2 c buttermilk


Preheat oven to 350° F.

Stir together dry ingredients, mix in liquid ingredients. Mix well (this is so thick you will NEVER believe it will rise into a cake, but it will!). Scrape into a greased 9"x 13" cake pan.

Bake for 1 1/2 hours, should test like a cake when done (toothpick comes out clean). Let cool.

After cake has cooled, you may wrap in plastic and let sit overnight. (It seems to make crumbling easier.) The next step is to cut it into pieces and grate with a grater into "Grape Nuts"-like bits. You could use your fingers, but you want pieces "fluffy", not squished together, if you can.

Place on cookie sheets in very low oven, stirring occasionally. This takes a while, and must be mixed with your hands so pieces dry evenly. When the largest bits are completely crunchy when you eat them, they are done.



GRAPE NUTS Recipe #2

(haven't made, but have tasted)


5 c flour

6 c whole wheat flour

3 tsp salt

3 tsp baking soda

2 1/2 c molasses

2 c sugar

3 c sour milk (buttermilk can be used, or 'sour' sweet milk... see below)


Mix together, first dry, and then with liquids. Bake at 250° F for 1 1/2 hours. (Probably needs two 9"x13" pans.)

TO SOUR SWEET MILK: Let sit until room temperature, add 1 Tbsp lemon juice *OR* white vinegar, let sit about 5 minutes, stir.



GRAPE NUTS Recipe #3

(haven't made or tasted)


5 c brown sugar

2 sticks margarine (room temp.)

2 3/4 c oatmeal

2 c flour

10 c whole wheat flour

3/4 Tbsp salt

1 tsp baking powder

6 c sour milk (or buttermilk)

1 1/2 tsp maple flavoring

1 tsp vanilla


Cream together sugar and margarine, mix in rest of ingredients (must use large bowl!). Scrape into greased pans and bake at 300° F until done (about 1 1/2 hours). (I would guess you'd need three 9"x13" pans.)







10 c old-fashioned rolled oats

1 c wheat germ

1/2 lb shredded coconut

2 c raw sunflower seeds

1 c sesame seeds

3 c chopped almonds, pecans, walnuts, or combination

1 1/2 c brown sugar, firmly packed

1 1/2 c water

1 1/2 c vegetable oil

1/2 c honey

1/2 c molasses

1 1/2 tsp salt

2 tsp cinnamon

3 tsp vanilla

(optional) raisins or other dried fruits


Preheat oven to 300° F.

In a large bowl, combine oats, wheat germ, coconut, sunflower seeds, sesame seeds and nuts. Blend well. In a large saucepan, combine brown sugar, water, oil, honey, molasses, salt, cinnamon and vanilla. Heat until sugar is dissolved, but do not boil. Pour syrup over dry ingredients, and stir until well-coated. Spread into five 13"x9" pans, or cookie sheets with sides. Bake 20 to 30 minutes, stirring occasionally. Bake 15 minutes longer for crunchier texture. Cool. Add raisins or other dried fruit, if desired. Put in airtight containers and label. Store in a cool dry place. Use within 6 months. Makes 20 cups of Granola Mix.







We got this recipe from a bed and breakfast we stayed at in Ypsilanti, Michigan, and it is wonderful and so easy to make.


12 oz evaporated milk

1 c swiss cheese, shredded

4 eggs, beaten

3/4 tsp salt

3/4 tsp cayenne pepper

3/4 tsp sugar

1 c cooked veggies (carrots, broccoli, summer squash, zucchini, cauliflower - mix them or just use your favorite)


Pour into a prepared pie crust and bake at 425° F for 15 minutes, then at 350° F for 30 minutes. (45 minutes total baking time.)







1 lb potato (approx. 2 lg)

2 Tbsp oil

1/2 c finely chopped onion

1/2 c chopped mushrooms

1 tsp dill weed

1 Tbsp butter

salt and pepper

6 eggs, beaten

3/4 c shredded cheddar cheese


Peel and cut potatoes; cut into quarters and boil in water until tender. Meanwhile, sauté onions, mushrooms, and dill in oil until soft. Drain potatoes and mix with butter; add salt and pepper to taste. Beat in eggs, and fold in sautéed veggies. Spoon into greased oven skillet. Sprinkle with cheese. Bake in preheated oven 325° F for 40-45 minutes until firm set. Cut into wedges to serve (if having a guest) OR just eat out of skillet!






Linda from AZ 3/11/99

This is a make-ahead breakfast for when you have company, and it is ever so good! I got raves from my daughter and her husband when they stayed with us around Thanksgiving. You can make the sausage balls ahead and freeze them, and you can mix up the egg casserole up the night before.




1/2 c melted butter

10 eggs

1 pint cottage cheese

1 lb Monterey Jack cheese, shredded

1 (7 oz) can green chilies (I used mild)

1 tsp baking powder

1/2 tsp salt

1/2 c flour


Melt butter in 13”x9” pan. Beat the eggs until lemon-colored, then mix in the rest of the ingredients. Cover and chill overnight, if desired. Bake at 350° F for 30 minutes. Turn oven off, open door slightly, and let sit for 30 minutes.

Serves 6.

*I top this off with salsa.





3 c biscuit mix

1 lb hot ground pork sausage

1 (10 oz) pkg sharp cheese, grated


Mix everything together in a large bowl or food processor. Press mix together with hands, and shape into 3/4-inch balls. Place on a baking sheet and bake at 400° F for 15-18 minutes, or until brown.

Makes 8 dozen balls.

*These can be baked and then frozen until needed. Reheat in microwave.


It’s really wonderful to be able to wake up in the morning (especially with a houseful of company), run downstairs, toss the casserole in the oven, and go back up to shower, etc., knowing all the while that breakfast is almost done when you come back down again! Enjoy!







Here's another great recipe from my childhood.


7 eggs

2 1/3 c milk (a little cream)

7 Tbsp honey

1/2 tsp vanilla




Beat eggs, add remaining ingredients, and beat again. Cook slowly -- don't stir. Check thickness when it starts to bubble. Serve over buttered bread


Serving for one:

2 eggs

1/2 c milk (a little cream)

2 Tbsp honey

dash of vanilla








Kimrst of Michigan


2 eggs

1 c of milk

2 Tbsp sugar

1 3/4 c Bisquick biscuit mix

1/4 c salad oil

1/2 c cooked pumpkin

1/2 tsp EACH of cinnamon, nutmeg, ginger (or I use 1 1/2 tsp pumpkin pie spice)

oil for cooking, or a non stick pan


Beat eggs for 5 minutes on high in a small bowl. (They get light and yellow-fluffy.) Stir in rest of ingredients, cook on greased pan or nonstick pan till done like regular pancakes.

*I make mine no bigger than 4 inches across.

*They should be light and yummy.

*Surprisingly, I make these ahead and freeze. Layer between sheets of wax or parchment paper. Peel off and microwave until warm.

*One more thing… a single batch is never enough!!







2 c dry buttermilk powder

8 c unbleached flour

1/2 c sugar

8 tsp baking powder

4 tsp baking soda

2 tsp salt


In a large bowl, combine all ingredients. Stir with a wire whisk until evenly distributed. Pour into a 12-cup container with a tight fitting lid. Seal container. Label with date and contents. Store in a cool, dry place. Use within 6 months.









2 c all-purpose flour

1 tsp baking soda

1 tsp salt

2 Tbsp sugar

2 eggs

2 c buttermilk

2 Tbsp melted butter


Mix dry ingredients together. In separate bowl, mix wet ingredients together; mix wet into dry until thoroughly moistened.

Griddle should be pre-warmed to about 350° F, and lightly greased.


Here is the fun part!


FLOUR: mix and match

*1 cup of all-purpose flour with a combo of any flour to equal the two cups

*Remember, with strong-flavored flours, such as rye or buckwheat, you may only want to add 1/4 or 1/2 cup at most and top off with all-purpose.

*Soy is a very soft flour, so use sparingly (1/4 cup or less), or your flapjack might flop.

*Wheat germ can be added, up to 1/3 cup, without a problem. Note: it may add a nutty flavor if you’re not used to eating wheat germ.

*Nuts can be finely ground and added with flour mix, but no more than a couple of tablespoons, or the flavor is overpowering.

*Brewer’s yeast or powdered milk can be added without significant change, up to 1/4 cup, and gives a healthy boost.



*Use honey to taste, but mix with liquids to get proper liquid amount.

*Fruit juice may also be used for half the liquid.

*1 cup yogurt/sour cream (flavored or not) in combination with milk/juice can be used, but make sure you don't exceed liquid equivalent.



*Puree bananas, peaches, apples, strawberries, etc (remember darker berries and fruits = darker bread product). Figure this in as part of the liquid equation/equivalent.

*Use raisins for smiley faces, or if as creative as Aunt June, pour free-form animals and use raisin/currents as eyes, mouths, or belly buttons!


*Oil may be substituted for the butter, but the butter adds such a nice taste that the kids eat these plain off the griddle! And believe me they are *PICKY*! Hate healthy food! Yuck! Pluck! But these are delish!!! But of course they can be put on a plate with jam, jelly, syrup, etc.!

*If you and your family are used to Bisquick-type of pancakes, don’t go “whole hog healthy”! This recipe will let you ease into it gently!! And when the kids get bold, let them concoct their own creations!







Want to make syrup at home?? For all those times when you’re out of syrup and just can’t get to the store, here it is:


3 c sugar*

2 c water

(optional) 1 tsp vanilla

(optional) 1 tsp maple extract

*I use 2 cups of white sugar and 1 cup of brown, either dark or light, depending on your taste. This gives it the “maple flavoring” without adding maple extract.


Put all ingredients in heavy pan; stir. Bring to a boil, stirring occasionally. Once the syrup begins to boil, let it boil for 10-15 minutes.

Here’s the trick:

*If you have an electric stove, only let it boil 10-12 minutes, then turn off the burner, but let the syrup stay on the burner till the burner is cool.

*If you have a gas stove, boil at least 10-15 minutes.

After you do this several times, you can adjust the time you let it boil to the thickness you desire, but remember... syrup gets thicker as it cools, so if you’re not careful, you can boil it till it turns to candy! TEST, TEST, TEST!

Oh yes, one more thing... syrup made with sugar has a tendency to re-crystallize on the bottom occasionally. If it does, simply heat it up again! You can use the microwave for this, or add it to the new hot syrup you are making.

I never buy syrup… I always make it fresh on Sunday morning!








1 3/4 c white sugar

1/4 c brown sugar

1 c water

1/2 tsp vanilla

1/2 tsp maple flavoring


Bring first three ingredients to a boil and cook 1 minute. Add flavorings. To help syrup not crystallize as it stores, cover saucepan as it cools.







1/4 c packed brown sugar

2 Tbsp cornstarch

1/4 tsp ground allspice

1/8 tsp ground nutmeg

1 3/4 c apple juice or cider


In a saucepan, combine brown sugar, cornstarch, allspice, and nutmeg; mix well. Add juice. Cook and stir over medium heat until syrup is bubbly and slightly thickened. Makes 1 3/4 cups.







6 Tbsp sugar

6 Tbsp cocoa powder

6 Tbsp flour

milk (as needed)


In a skillet, heat the dry ingredients. Add enough milk until it resembles the consistency of a runny soup. Bring to a boil, stirring constantly. Gravy will thicken as it cooks.

Serve over biscuits! This is so good it should count as two recipes!








1 c cornmeal

1 c milk

1 tsp sugar

1 tsp salt

2 3/4 c boiling water

12 oz bulk sausage, cooked, drained, and crumbled


In a saucepan, combine cornmeal, milk, sugar, and salt. Cook and stir until thickened and bubbly. Reduce heat; cover and cook, stirring occasionally, for 10 minutes, or until very thick. Remove from heat and stir in sausage. Pour into a greased loaf pan. Cover with plastic, and refrigerate.

When cold, cut into slices 1/3" thick and dip in flour. Fry in margarine until brown. Serve with butter and warm syrup.








3/4 c unsifted all-purpose flour

1/2 tsp baking soda

1/2 tsp salt

1/3 c no-sugar-added apricot jam (other flavors also work well)

3 Tbsp vegetable oil

2 Tbsp honey

2 lg egg whites

1 1/2 c old-fashioned rolled oats (or quick cook)

3/4 c wheat germ

(optional) 1/4 c chopped walnuts or pecans


Preheat the oven to 350˚ F. Line two baking sheets with aluminum foil. On a sheet of wax paper, sift together the flour, baking soda, and salt.

In a large bowl, stir together the jam, oil, honey, and egg whites until combined. Stir in the flour mixture, oats, wheat germ, and nuts (if desired).

Drop the dough by heaping tablespoons onto the baking sheet, spacing the mounds 1 inch apart. Bake for 17 minutes, or until the cookies are set and browned. Let cool for 1 to 2 minutes on the baking sheet, then, transfer to wire racks to cool completely.

The cookies can be frozen or stored in the refrigerator for up to 3 days.

Makes about 24 2-inch cookies.






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From 1999 Mrs. Survival Virtual Recipe Book



Cakes, Candies, Cookies








3/4 c sugar

1 1/2 c flour

1 Tbsp baking powder

1/4 tsp salt

1/4 c margarine, softened

1 egg, slightly beaten

3/4 c milk

1 tsp vanilla



2 Tbsp margarine, melted

2 Tbsp flour

2 tsp cinnamon

1/2 c brown sugar

(optional) 1/2 c chopped pecans or walnuts


Mix filling ingredients together; set aside.

Mix sugar, baking powder, salt and flour. Cut in margarine. Add the slightly beaten egg, milk, and vanilla.

Spread half of batter in a well-greased 9"x9" baking pan. Sprinkle half of filling on batter. Repeat. Bake in 375˚ F oven for 25-30 minutes.









1 c sugar

1/2 c margarine, softened

1 3/4 c flour

1 tsp baking soda

1/4 tsp salt

1/2 c milk

1 tsp vanilla

2 tsp cinnamon

4 med apples, diced



1/2 c brown sugar, packed

1 tsp margarine, melted

2 tsp flour

1 tsp cinnamon

(optional) 1/2 c chopped nuts


Mix ingredients for crumb topping; set aside.

Combine cake ingredients as listed; mix well. Pour into a greased and floured 13"x9"x2" baking pan. Sprinkle with crumb topping. Bake in 350˚ F oven for 45 minutes, or until done.







Great way to use those extra egg whites after making noodles with the yolks. This makes a moist, rich-flavored angel food cake.


1 1/2 c egg whites* (about 12)

1 1/2 tsp cream of tartar

1 tsp salt

2 tsp vanilla

2 c brown sugar

1 1/2 c sifted cake flour

*whites at room temperature beat best


Beat egg whites, cream of tartar, and salt to stiff peaks. Gradually sprinkle (or sift by pushing through a sieve) 1 cup brown sugar over whites and beat well. Sift remaining cup of brown sugar with cake flour and fold into white mixture. Pour into angel food cake pan; run a knife gently around in the batter to break up any large air pockets. Bake at 350˚ F for 40 to 45 minutes, until done. Tip pan upside down until cool.






Gerda WinterElm



1 pkg yellow cake mix (1 cup reserved for topping)

1/2 c butter or margarine (melted)

1 egg, beaten



3 c (or 1 29 oz can) pumpkin pie mix

2/3 c evaporated milk

2 eggs, beaten



1 c reserved cake mix

1/4 c sugar

1/4 c butter or margarine (soft)

1 tsp cinnamon


Grease a 9x13” pan. Combine crust ingredients and pat into bottom of pan. Mix filling ingredients and pour over crust. Combine topping ingredients and sprinkle over filling. Bake at 250˚ F for 45 to 50 minutes. Serve with whipped cream. YUM!






Gerda WinterElm


This recipe I got from a copy of Time magazine when they did a special on the 40th anniversary of WWII. It uses no eggs, butter, milk, or white sugar, which were all given to the troops then. This is an excellent cake; I make it all the time.


1 c brown sugar

1/2 tsp ground cloves

1 1/4 c plus 2 tsp water

1 tsp salt

1/3 c shortening

1 tsp baking soda

2 c raisins

2 c sifted flour

1/2 tsp nutmeg

1 tsp baking powder

2 tsp cinnamon


In a saucepan, mix sugar, 1 1/4 cup water, shortening, raisins, nutmeg, cinnamon and cloves. Boil 3 minutes; cool. Preheat oven to 325˚ F. Dissolve salt and soda in 2 teaspoons of water; add to mixture. Blend in flour mixed with baking powder. Pour into greased and floured 8 or 9 inch square pan. Bake 30 minutes.







3/4 whole wheat flour

1/4 c soy flour

1/2 c carob powder

1 1/2 tsp cinnamon

6 eggs, separated

1/3 c soft butter

1/2 c honey

1/3 c whey (or water)

2 tsp vanilla


Combine dry ingredients. Beat egg yolks with butter and honey; add whey (or water) and vanilla. Mix with dry ingredients. Fold in stiffly beaten egg whites. Pour into greased 9-inch spring form pan. Bake 350˚ F for 45 minutes. Frost, if desired, when cool






This cake is very rich and moist. With icing it’s almost sinful! Great without icing, warm from oven, with butter, of course!


1 stick butter

1/4 c cocoa

1 c water

2 eggs, beaten

1/2 c cooking oil

1 tsp vanilla

2 c sugar

1 1/2 tsp soda

2 c flour

1/2 c buttermilk*

* may substitute 1/2 c regular milk mixed with 1/2 tsp vinegar)


Mix dry ingredients except soda, set aside. Blend butter, oil, water, eggs. Mix soda into milk, add vanilla. Add dry ingredients to butter mixture, blend, then add milk mixture. Bake in oil-sprayed pan for 25 - 30 minutes at 350˚ F., till toothpick comes out clean.



1 stick butter

3 Tbsp cocoa

2 Tbsp milk (or more for proper texture)

1/2 - 3/4 box powdered sugar

1 tsp vanilla

pecans - chopped or halves


Mix all ingredients except nuts. Add enough milk to make as creamy as you want. Ice cake, and top with either chopped pecans or pecan halves.







1 box yellow cake mix

1 pkg vanilla pudding

4 eggs

3/4 c butter, melted

3/4 c sherry, malvasia, etc.

1 tsp nutmeg


Beat eggs slightly by hand, and add other liquids. Mix dry ingredients. Add moisture to dry ingredients and beat 5 minutes. Pour into oiled and floured tube pan. Bake 45 minutes to an hour at 350˚ F. Let stand 5 minutes before turning cake out of pan. Sprinkle with powdered sugar.






Mary 12/26/98


STARTER: Mix 1 cup flour, 1 cup sugar, and 1 cup milk; place in bowl (glass is best) and let sit on counter for 3 days. Stir each day. DO NOT REFRIGERATE.

(After the starter is made, pass the remaining instructions on to your friends when you share a portion of your starter.)


DAY 1: Pour starter in bowl, stir, cover loosely. DO NOT REFRIGERATE.


DAYS 2, 3, 4: Stir starter and return to counter.


DAY 5: Add 1 cup flour, 1 cup sugar, and 1 cup milk to base. Stir and return to counter.


DAYS 6, 7, 8, 9: Stir and return to counter.


DAY 10: Add 1 cup flour, 1 cup sugar, and 1 cup milk and stir. Take 3 cups starter and give 1 cup each to 3 friends, along with copy of these instructions.


CAKE: To remaining base, add:

2/3 cup oil

3 eggs

1 cup sugar

2 cups flour

1 1/2 tsp cinnamon

1/2 tsp salt

2 tsp baking powder

1 1/2 tsp baking soda

2 tsp vanilla

Beat until smooth.

Add any or all of the following:

1 cup chopped apple

1 cup raisins

1/2 cup chopped nuts or sunflower seeds

Bake at 350˚ F for 50-60 minutes in a tube pan.






Julie Kensington, MN

This frosting goes with any chocolate cake to make a very rich and very yummy dessert!


1/2 c sugar

1/2 c baking cocoa

1/4 c margarine

1/2 c milk

1/4 tsp salt

1 tsp vanilla

6 large marshmallows (or 24 small)


Combine sugar, cocoa, margarine, milk, and salt in a sauce pan. Bring to boil, boil 2 - 2 1/2 minutes. Remove from heat. Cool slightly, add vanilla and marshmallows - stir quickly to melt marshmallows. Frosting will thicken as it cools.









1 1/2 c cooked pumpkin (1/2 of 29 oz can)

1/2 c oil

1 c applesauce

1/3 c molasses

2/3 c brown sugar

1/2 c orange or apple juice

2 tsp vanilla


Mix in:

4 c unbleached flour

4 tsp baking powder

1 tsp baking soda

1 tsp salt

1 Tbsp ginger

If too thick, add more juice. Basically, home cooked pumpkin has more liquid than canned pumpkin, so you may need to make an adjustment.


Stir in:

1 c oatmeal (uncooked)

nuts or raisins, if desired


Bake at 350˚ F until tester comes out clean.

Will make twelve 1/2 cup muffins, or 1 bundt cake, or 2 loaf cakes.


I developed this recipe by replacing half the oil with applesauce, and the eggs with juice. Those changes lower the fat, remove the cholesterol, and means that the recipe uses only storage food.

I would normally size the recipe to use the full can of pumpkin, but that means mixing in 8 cups of flour which is more than my mixer can manage.







This is magic bread, it disappears!


6 ripe bananas, mashed to a pulp

2 eggs

1 tsp vanilla flavoring

1 c sugar

1 stick melted butter or margarine

2 c self-rising flour

1 tsp baking soda

1 c finely chopped pecans or walnuts (pecans are best)


Mix together the bananas, vanilla, sugar, cooled butter, and eggs. Add in the flour and baking soda. Then add the nuts. Bake at 350˚ F for 1 hour. Put a pan of water on the bottom shelf and don't open the door.

Slice and enjoy!!

NOTE: I think the water goes into the oven when the bread batter is put in. Cat







2 c applesauce (or 2 chopped apples with 1/4 cup juice)

2 Tbsp oil

2 eggs

3/4 c honey

1 3/4 c whole wheat flour

1/4 c soy flour

1 tsp baking powder

1 tsp salt

1 tsp cinnamon

1 c chopped nuts


Put applesauce in blender or food mill (or if fresh apples, process them with juice until thick sauce). Blend in oil, honey, and eggs. Combine flours, baking powder, salt, and cinnamon. Stir together wet and dry; add nuts. Pour into two greased 5x9” loaf pans and bake at 350˚ F for 1 hour.






dbsktmkr (Debbie – WA)

These are yummy!! Have either a lot of people, or some huge containers to keep these in!


4 Tbsp dry yeast

3 c milk

1/2 c sugar

3 eggs

2 tsp salt

6 Tbsp + 1/2 c butter

8-9 c flour

cinnamon and brown sugar


Warm milk in a saucepan over low heat. Dissolve yeast and sugar in warm milk. While yeast is working, melt the 6 tablespoons butter. Beat the eggs into the butter, and then add the yeast mixture and salt. Gradually add flour, blending until dough is stiff but soft. Turn onto a floured board and knead 1 minute. Place dough in a greased bowl, cover and let rise until double in size.

Roll the dough out into a rectangular shape until it is about 1/4" thick. Spread with the stick of butter (softened) and sprinkle with brown sugar and cinnamon. Starting with one long side, roll the dough up into a log. Slice the log into sections 1/2" to 1 1/2" wide and place on a buttered pan to rise again. Bake at 400˚ F for 15 minutes. (I use a piece of thread to slice the log... could also use fishing line.)



2 lbs powdered sugar

1 c butter

2 tsp vanilla


Melt the butter, add the sugar and vanilla to the right consistency, and drizzle or spread on the cinnamon rolls.











3 c sugar

2/3 c cocoa powder

1/8 tsp salt

1 1/2 c milk

1/4 c butter

1 tsp vanilla

candy thermometer or cup of really cold water


Line an 8 or 9 inch square pan with foil, over the edges. Grease the foil.

In a saucepan, cook the milk, cocoa, sugar, and salt. Stir very frequently - like almost constantly, until mixture comes to a full rolling boil. Boil, without stirring, until candy thermometer reaches 234˚ F, or until when dropped in cold water, the syrup forms a soft ball, but the ball flattens when removed from water. Remove from heat. Add butter and vanilla but DO NOT STIR. Cool at room temperature to 110˚ F, or lukewarm to touch.

Beat with a wooden spoon until fudge thickens and just begins to lose some of the glossy look. Pour quickly into the buttered foil pan and let cool completely. Use the foil to lift it out of the pan. Peel off the foil, cut into squares.

*Store in tightly covered container at room temperature.

*Hide someplace the rest of the family won't look.

*Guard with your very life!

Makes about 1 3/4 lb fudge.






dbsktmkr (Debbie – WA)

Good stuff!!


1 lb light brown sugar

1 Tbsp butter

3 Tbsp sugar

1/2 c milk

1 tsp cornstarch

1 tsp vanilla

1 c peanut butter


Dissolve brown sugar, butter, and sugar with milk. Cook until 234-240˚ F on a candy thermometer. Dissolve cornstarch in a LITTLE bit of cold water, and stir in. Take immediately from stove and beat well. Add vanilla and peanut butter. Pour into an 8x8x2” greased (I use margarine) foil-lined pan... mark lines into tops. Let cool. Cut into squares. Put in airtight container and refrigerate.






Fancy (from Indiana)

Sorry, but the amounts are not at all exact… just a little bit of this and some of that kind of thing.


First in a measuring cup, take "about" a 1/4 cup of milk and "about" a teaspoon of vanilla. Then in a large bowl, dump all but about a cup and a half of a 2 lb bag of powdered sugar. Slowly add the milk, mixing after each couple of tablespoonfuls. Add milk until the mixture is like crumbly dough. Lay out a sheet of waxed paper, and dust with some of the remaining sugar in the bag. Take out a "handful" of the "dough" and knead it gently until it is soft and pliable. Then roll it out, making sure to try and keep it in a rectangle shape. Roll it to about 1/8 of an inch, then spread peanut butter over the entire thing. Start at a long side and roll like a pinwheel. You will then have a long "log" and you can slice it however thick you would like the candy.

We like to leave it out for a few hours, or put it in the fridge uncovered so the sugar gets somewhat hard. Then usually just leave it on the counter in a plastic container.

*If there isn't any milk, my father said to just use about a quarter of a boiled potato instead of the milk.







Gerda WinterElm

Sometimes you feel like a nut... sometimes you don't!


2 c of graham cracker crumbs

1/4 c sugar

1/2 c melted butter

1 can sweetened condensed milk

2 c chopped coconut

1 1/2 c chocolate chips


Mix crumbs with butter and sugar. Press into a 9x13” pan. Bake for 10 minutes at 350˚ F. Mix milk and coconut, spread on baked crust. Bake 12 minutes. Sprinkle chocolate chips evenly over top, and reduce heat to 200˚ F, and bake for 5 minutes more. Spread melted chocolate over the entire surface. Cool, cut, and store.

For “Almond Joy,” just add almonds in with the milk coconut mixture.






Grandma Sue


3 c sugar

4 Tbsp white corn syrup

butter (size of walnut) (about 1/4 cup)

3/4 c milk

1 cup peanut butter


Mix sugar, corn syrup, butter, and milk, and bring to a boil, boiling until a soft ball forms in water. Remove from heat and stir in peanut butter. Pour onto a buttered pan. When cool, cut into squares.







2 c sugar

3/4 c boiling water

2 boxes unflavored gelatin

1/2 c cold water

1/2 tsp salt

1 tsp vanilla

powdered sugar

(optional) chopped nuts and coconut


Boil sugar and water together until a thread forms when the syrup is dropped from a spoon. Remove from heat. Soften the gelatin in cold water, and then add to the hot syrup and stir until the gelatin is dissolved. Let stand until partially cool before adding salt and flavoring. Beat the mixture until it’s thick, fluffy, and soft. Pour into a 4"x8" pan thickly coated with icing sugar. Pour 1" deep. Let stand in the refrigerator until thoroughly chilled. Loosen around edges of pan with a sharp, wet knife. Cut into squares and roll in icing sugar.

*For a nice change in taste, roll the pieces in nuts or coconut.






(The Old Fashioned Pull Taffy)


2 c molasses

1 c brown sugar

2 Tbsp butter

1/3 c water

1 Tbsp vinegar

pinch baking soda


Boil all together until a little tried in cold water becomes brittle. Pour on a buttered dish and allow to cool. When cool enough to handle, rub butter on hands and pull the candy (small portions at a time) until light in color. Cut in small pieces.








1/2 c butter or margarine (I use butter)

1 c sugar

1/4 tsp baking soda

1/4 tsp cream of tartar

1 egg

1/2 tsp vanilla

1 1/2 c all-purpose flour (I use whole wheat)

2 Tbsp sugar

1 tsp ground cinnamon


In a medium mixing bowl with an electric mixer, beat the butter for 30 seconds. Add sugar, baking soda, and cream of tartar. Beat until combined, scraping sides of bowl. Beat in egg and vanilla until combined. Beat in as much of the flour as you can with the mixer. Stir in remaining flour. Cover and chill 1 hour.

Combine 2 Tbsp sugar and cinnamon. Shape dough into 1 inch balls. Roll balls in sugar/cinnamon mixture to coat. Place 2 inches apart on an ungreased cookie sheet. Bake in a 375˚ F oven for 12 to 11 minutes, or until edges are golden. Transfer to a wire rack; cool. Makes about 36 cookies.








1 c sugar

3/4 c shortening

1 egg

1 c pumpkin

1 tsp vanilla

2 c all-purpose flour

1 tsp baking powder

1 tsp baking soda

1 tsp cinnamon

1/4 tsp nutmeg (optional but very yummy!)



1/4 c butter or margarine, softened

2 c powdered sugar

1/2 tsp vanilla

1 - 2 Tbsp milk or light cream

Stir together ingredients and mix well. If too runny, add more powdered sugar.


Preheat oven to 350˚ F. Combine first 5 ingredients and beat well. Lightly spoon measure the flour into the measuring cup. Add the remaining ingredients. Drop by teaspoonfuls, 2" apart, onto an ungreased cookie sheet. Bake until golden brown, about 10-13 minutes. Cool, frost, and eat. Yum!






This recipe works well because you can use storage items to make them, and you don't need a oven. They also taste great with nuts.


2 c sugar

l/2 c milk

l/2 c butter (or butter flavored Crisco)

l/3 c cocoa

l/2 c peanut butter

l tsp vanilla

3 c quick oats


Bring milk, sugar, butter, and cocoa to a boil. Take off heat, add peanut butter and vanilla, and mix. Then add oats, drop on wax paper and cool. Enjoy!







2/3 c all purpose flour

1/3 c cocoa

1/2 tsp baking powder

1/2 tsp salt

2 eggs, beaten

1 c dark brown sugar, packed

1 tsp vanilla

1/3 c oil

1 c coarsely chopped nuts


Mix flour, cocoa, baking powder, and salt, and set aside. In mixing bowl, slightly beat eggs; gradually stir in sugar. Add vanilla and oil, and mix well. Stir dry ingredients into wet, then fold in nuts. Spread in greased nine inch square pan. Bake at 350˚F for 22 to 25 minutes. Cool in pan, then cut.






Gerda WinterElm


2 c brown sugar

2 c flour

2 c oatmeal

2 sticks butter (1 c)

2 eggs

peanut butter

chocolate frosting


Preheat oven to 350˚ F.

Mix all of the “2” ingredients together. Press into ungreased 18x21x1” cookie sheet. Bake until done, approximately 20 minutes. Let cool 5 minutes, and spread with peanut butter. Let that cool 5 minutes, and spread with chocolate frosting. It's ok if frosting mixes with the peanut butter.

Makes approximately 24 brownies.






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  • 1 month later...

From 1999 Mrs. Survival Virtual Recipe Book



Desserts and Puddings






Jack & Barb


Materials you will need:

*First, you need to get a packet of Y-4 direct set yogurt culture. I get mine from the "New England Cheese Co."

*Second, a good thermometer that reads at least to 185 degrees F.

*a double boiler

*a yogurt maker. (I use a 2 quart, such as a Yogo=Therm) or any thing that will keep the milk warm for 6 to 12 hours.

*2 packets of Knox gelatin

*homemade berry syrup of your choice


In the double boiler, add two quarts of milk. Any milk will do skim - 2%, whole milk, goat’s milk, sheep, whale, (Have you ever tried milking a whale??), camel, etc.

Bring the milk temperature up to 185° F. Remove from heat and cool to ° F. (I fill my sink with ice water and stir it down to 110° F.)

When the temperature has reached 110° F, stir in 1 packet of Y-4 direct set yogurt culture. Add 2 packages of Knox gelatin. A whisk works well for this.

When well mixed, pour into the yogurt maker and let it do its thing for 6 to 12 hours. (I like the 12 hours because I think it makes a more tangy yogurt.)

When the yogurt is done, put it in the refrigerator to cool.

The next day after it has cooled, take it and whip it up gently. At this point, it will sort of liquefy. Pour into smaller cups, or put your berry syrup, or peach preserves, or what-have-you, on the bottom and cover with the yogurt.

I have tried a lot of yogurt makers - Salton included – and I didn't have much luck with it since it didn't keep the milk at a constant temperature. Now I use a bigger one, and I have gotten great results. If there are any questions, drop us a line at the Kitchen.







1 packet vermicelli

1 tin condensed sweetened milk

1 pack margarine (1/2 cup)


Put the slab of margarine in a pot. Make sure you heat it enough to melt it. Add the vermicelli to it. Next pour in the sweetened condensed milk. Mix it well on medium heat. After 6 minutes, take it out in a dish. Flatten the mixture and let it cool. Serve it cold.

my name Asma Hussain








big bowl of snow

1 egg

1 tsp of vanilla

1 c milk

1 c sugar


Mix these all up and enjoy! We sometimes put on chocolate syrup or some of that runny jelly/syrup for sundaes.

(Use at your own risk; you will be eating raw eggs, and salmonella is a risk, but we do this every winter)






Northern One


In a heatproof bowl, pour 1 1/2 cups hot, but not boiling water over 1/2 cup fresh mint leaves, chopped, and let this steep for 30 minutes. Strain through a sieve, set over a measuring cup, and reserve the mint and 1/4 cup of the liquid. Stir the reserved mint and liquid into 1 1/2 cups warmed honey, and let this mixture stand, covered, for at least three hours.

In another bowl, combine 1/3 cup of cattail pollen, 1/3 cup all purpose flour, and 1/4 teaspoon salt. Stir in 2/3 cup milk and 1 tablespoon melted butter. Let the batter stand, covered, for 1 hour.

Heat a 6"-7" iron pan over moderately high heat until the pan is hot. Brush lightly with butter or oil. When fat is hot, but not smoking, remove pan from the heat. Stir the batter, and quickly pour about 1/8 cup batter into the pan, tilting the pan and rotating it so the batter covers the bottom of the pan in a thin layer (return any excess batter to the bowl). Loosen the edge of the crepe from the pan, and when it is a golden brown on the underside, turn over and cook the other side. When done, transfer to a tea towel, and wrap to stay warm. Make the remaining crepes in the same manner.

Serve with the mint honey. Makes about 12 crepes.







3 c cooked rice

2 c milk

1/8 tsp salt

2 Tbsp sugar

1 tsp vanilla

3/4 c vanilla yogurt

1 lb fresh fruit OR 1 jar preserves

(optional) nuts and whipped topping


Combine cooked rice, milk, and salt in saucepan. Cook over medium heat, stirring once in a while, until thick and creamy, about 5 - 10 minutes. Remove from heat and let cool. Add sugar and vanilla. Fold in yogurt and nuts if you're using them. Alternate layers of rice mix and fruit in a parfait glass. If you like, topped with whipped topping and sprinkle of nuts.







3 c cooked rice

2 c milk

1/8 tsp salt

1/4 c sugar

1 tsp vanilla

3/4 c vanilla yogurt

1 can (16 oz) crushed pineapple

1 jar maraschino cherries

(optional) nuts, coconut, whipped topping


Put the cooked rice, milk, and salt in a pot. Heat over medium heat, 5-10 minutes, until thick and creamy. Remove from heat and let cool. Add the other ingredients. Top with nuts, coconut, and whipped topping, if desired.







2 c cooked rice

1/2 c vanilla yogurt

1 ripe mango

2 Tbsp honey

1 tsp vanilla

1 tsp lemon juice

1/2 tsp cinnamon

(optional) nuts, coconut


You pretty much just stir it all together and eat. You can sprinkle nuts and coconut on it, if you like that sort of thing.








1 lg can fruit cocktail, drained

1/2 can condensed milk (or more)

(optional) drop of vanilla

(optional) pinch of dried lime zest


Mix all. If using lime zest, let it stand for an hour before serving.








soda crackers or Ritz crackers

sweetened condensed milk

peanut butter (smooth or chunky)

(optional) chopped nuts


Spread sweetened condensed milk on one side of cracker #1. Spread peanut butter on one side of cracker #2. Plop the peanut buttered side on to the milked side of cracker #1. Spread sweetened condensed milk on the other side of cracker #2. Spread peanut butter onto one side of cracker #3. Plop this third cracker onto cracker #2. You can spread sweetened condensed milk on top of cracker #3 and sprinkle with chopped nuts.






Grandma Sue


2 1/4 c sugar

1 1/2 c margarine

6 eggs

3 c flour

1 1/2 tsp vanilla

pie filling of your choice (cherry is pretty)


Cream sugar and butter together. Add eggs, flour, and vanilla. Beat well. Spread batter evenly into a greased jelly roll pan. Mark into squares. Place 1 tablespoon of filling in the center of each square. Bake at 350° F for 40 minutes. When done, sprinkle over the top powdered sugar.







1/2 c butter, melted

1 1/4 c sugar

1 tsp vanilla

2 eggs

1/2 c flour

1/3 c cocoa powder

1/4 tsp baking powder

pinch salt

2 shots Kalhua liquor

(optional) nuts


Grease a 9 inch square baking pan. Stir the ingredients all up together in a bowl, including the nuts if you got them. Spread batter into the pan. Bake at 350° F for 20 or 25 minutes - until the brownies start to pull away from the sides of the pan. Let them cool, if you can wait that long. Top with your favorite frosting, or just eat them plain.






Grandma Sue


1 lg box vanilla instant pudding

3 c milk

1/2 tsp cinnamon

1/4 tsp nutmeg

(optional) 1/2 c raisins

enough bread to fill a small baking dish or pan


Mix all ingredients together and bake at 400° F until the pudding bubbles up and the bread is lightly browned.

This is so easy to fix and very good, especially with vanilla ice cream!






Shannon Nimmo a.k.a. MajorCheapSkate


8 slices white bread, de-crusted and buttered

1 c raisins (golden or dark, doesn't matter)*

a little sugar for sprinkling

1/2 tsp nutmeg (freshly ground if you can)

2 eggs

1 c heavy cream**

2 c milk

3 - 4 drops vanilla

1/2 c sugar

brown sugar

*OR substitute 1/2 the raisins with dried cranberries

**I have used pressurized, canned whipped cream, and it works fine


Pre-heat the oven to 350° F.

Place the 4 slices of the bread, buttered side down, in a ovenproof dish. Sprinkle on the dried fruit, a bit of sugar, and 1/2 the nutmeg. Place the other 4 slices on top of it, buttered side down, too. Sprinkle this bread with a little more sugar and the remainder of the nutmeg. Lightly beat the eggs; add the cream, milk, vanilla, and the 1/2 cup of sugar, and mix well. Pour this over the bread, and sprinkle the brown sugar on the top of it all (this gives it a great crust). Now bake it, uncovered, in the oven for 1 hour, or until the liquid has been soaked up and the pudding is well risen and golden brown. Prepare to indulge big time......!


Excellent served hot with cold whipped cream or ice cream, and is also excellent cold for breakfast or as a 'diet breaking' sneaky-snack! This pudding is GREAT for upset tummies and the 'blues'. This is the best bread pudding in the free world! I got this recipe from the “Classic Irish Recipes Cookbook.” They say it is an old nursery favorite; I can understand why!






Grandma Sue



2 c chopped raw apples

1 c sugar

1 egg

1 c flour

1 tsp baking soda

1 1/2 tsp cinnamon



1/2 c brown sugar

1/2 c white sugar

4 Tbsp flour

1 c cold water

1/2 c margarine

1 tsp vanilla


Mix apples, sugar, and egg; set aside for a few minutes. Mix together flour, baking soda, and cinnamon; stir apple mixture and then stir in flour mixture. Pour into a greased baking dish. Bake at 350° F for 45 to 50 minutes.

When pudding time is nearing end, mix sauce ingredients together in a saucepan. Cook until thick, and pour over baked apple mixture while hot.







1/2 c butter or margarine, softened

1 pkg yellow cake mix

1/2 c flaked coconut

1 (20 oz) can pie-sliced apples, well drained OR 2 1/2 c pared, sliced apples

1/2 c sugar

1 tsp cinnamon

1 c dairy sour cream

2 egg yolks or 1 egg


Heat oven to 350° F.

Cut butter into dry cake mix until crumbly. Mix in coconut. Pat mixture lightly into ungreased 13x9x2” oblong pan, building up slight edges. Bake 10 minutes. Arrange apple slices on warm crust. Mix sugar and cinnamon, sprinkle on apples. Blend sour cream and egg; drizzle over apples (topping will not completely cover apples). Bake 25 minutes, or until edges are light brown. (Do not over bake.) Serve warm.

Makes 12 to 15 servings.







This cooks out in layers, so it's cake-like on top, a hot fudge sauce on the bottom of the pan, and a sort of pudding texture where the two meet.


1 1/4 c sugar, divided

1 c flour

7 Tbsp cocoa powder, divided

2 tsp baking powder

pinch salt

1/2 c milk

1/3 c butter, melted

1 1/2 tsp vanilla

1/2 c brown sugar

1 1/4 c hot water

(optional) whipped topping, sweetened condensed milk


In a large bowl, stir in 3/4 cup sugar, flour, 3 Tbsp cocoa, baking powder, salt, milk, butter, and vanilla. Beat until smooth. Pour batter into 8 or 9 inch square pan. Stir together remaining 1/2 cup white sugar, brown sugar, and remaining 4 Tbsp cocoa. Sprinkle evenly over batter. Pour water over the top of the whole thing but DO NOT STIR. Bake at 350° F for 35 -40 minutes - until the center is almost set. Cool 15 minutes, and then serve warm. Top with either whipped topping or sweetened condensed milk, if you have it. Make sure to have a big glass of milk handy - you're gonna need it!







1/2 c cocoa powder

1 1/4 c sugar

1/3 c cornstarch

pinch salt

3 c milk

3 Tbsp butter

1/2 Tbsp vanilla

1 9” graham cracker crust


In a saucepan, stir together the cocoa, sugar, cornstarch, and salt. Add in the milk, and stir until smooth. Cook over medium heat, stirring frequently, until it comes to a boil - about 1 minute. Remove from heat; stir in vanilla and butter. Pour into pie crust and let cool. Refrigerate 6-8 hours.






Grandma Sue

This recipe was given to me by my Aunt Margie and we like it very much.



2 qt zucchini, peeled, quartered, and sliced, with the seeds removed (slice as for apple pie)

2/3 c lemon juice

1 c sugar

1/4 tsp nutmeg

1/2 tsp cinnamon


Cook zucchini and lemon juice in covered pan until tender. Add sugar, cinnamon, and nutmeg. Simmer until real soft. (To improve flavor, marinate over night.)



4 c flour

1/2 tsp salt

2 c sugar

1 c margarine


Mix well and set aside. Take 1 cup of above flour mixture and set aside for topping, adding 1 teaspoon cinnamon. Remove another 1/2 cup flour mixture and add to zucchini mixture. Place remaining pastry in greased jelly roll pan and press down. Bake crust 10 minutes at 375° F. Spread zucchini mixture over crust, sprinkle topping over all, and bake another 30 minutes, or until lightly browned.






You will not believe how good this is!


1 9” prepared pie crust, with top crust

4 c sliced zucchini, cooked until tender-crisp*

2 Tbsp lemon juice

dash salt

1 1/4 c brown sugar

1 1/2 tsp cinnamon

1 1/2 tsp of cream of tartar (very important, do not omit)

dash nutmeg

3 Tbsp flour

*Use big zucchinis, but still tender enough that you can pierce the skin easily with your thumbnail. Peel, cut into quarters lengthwise, remove the seeds, and slice crosswise.


Toss zucchini with lemon juice and salt; set aside.

In bowl, mix rest of ingredients. Add the zucchini, and mix well (it will be runny, but that’s OK). Dump the filling into a 9" pie crust and dot with butter. Add top crust and bake at 400° F for 40 minutes, or until golden brown.







dbsktmkr - WA


2 qt canned sliced peaches

1 1/3 c brown sugar

1 c flour

1 c oats (quick or old fashioned)

2/3 c butter

1 1/2 tsp cinnamon

1 1/2 tsp nutmeg


Heat oven to 375° F.

Lightly grease (or spray) a 9x13” baking pan. Drain peaches, pour into baking pan. Mix dry ingredients, and cut butter in; mix until kinda crumbly. Spread over top of peaches. Bake for 30 minutes, or until top is lightly browned. Cool for about 30 minutes.

*This is AWESOME with vanilla ice cream!

*You can half the recipe and put in an 8x8” pan as well.

*Can substitute apples for peaches. Increase brown sugar to 1 1/2 cups rather than 1 1/3 cups.






Diana from Prospect, TN.

This is great for the last minute, or for surprise guests.


1/2 c margarine

1 c self-rising flour

1 c sugar

1 c milk

1 can pie filling (whatever pie filling you’re craving)


Take a 9x13” baking dish, put the margarine in it, and place in 375° F oven. Let it melt while you mix the batter.

In a mixing bowl, mix flour, sugar, and milk. Remove baking dish from oven and pour in batter. Take your favorite filling and pour it up and down center of dish. (The batter will cover it as it rises.) Bake for about 25 minutes, or until golden brown on top.









3 c graham cracker crumbs

pinch cinnamon

1/2 c margarine, softened

Mix as for pie dough, pat into bottom and sides of pie pan. Chill while making filling.



1 (3 oz) pkg lemon Jello

1 c boiling water

8 oz cream cheese, room temperature

1 c sugar

3 Tbsp lemon juice

1 (13 oz) container Cool Whip, or equivalent


Dissolve Jello in boiling water. Chill until thickened, but not set. In large mixing bowl, cream together cheese, sugar, and lemon juice. Add Jello and mix well. Fold in whipped topping, pour into prepared pie pan, chill.






Link to comment

From 1999 Mrs. Survival Virtual Recipe Book



Dutch Oven




Getting your new Dutch Oven ready to use:


A good Dutch Oven is a wonderful thing, but it needs some preparation before you can start cooking with it.


First, you MUST make sure that your lid seals airtight with the pot of the oven. To do this, go to the automotive store and buy a small tube of 600 grit valve grinding compound. Place a thin bead of Valve grinding compound around the rim of the lid, then put the lid on the pot. Spin the lid on the pot a few times. Depending on how good the original fit was, you might only need to turn the lid 5 or 10 times; sometimes as much as 25 to 30 revolutions are in order.


Next, clean ALL of the compound off the lid and pot. Use hot soapy water, and scrub the daylights out of it! (Valve grinding compound won't kill you, but it can ruin the taste of anything you put in the pot, so scrub well!)


NOTE: Fit the lid BEFORE you season the Dutch Oven. Otherwise, you're going to scrub all the seasoning off the rim of the pot.


Next, seasoning your Dutch Oven:


There are a lot of hard and difficult ways to season your Dutch Oven and I don't use any of them! LOL


The easiest way to do it is to use it on your stove top, and deep fry something in it every day for a week! (Wonder if DW/DH would mind fried chicken every night for a week?)


At the end of the week, you will have a good start on the seasoning and you can begin cooking all the great stews, biscuits and other goodies that the Dutch Oven is so great for!


Good Luck!





Briquette coal chart formula, as recommended by Lodge Dutch Ovens:

3 UP, 3 DOWN = 325° F


Maca Ovens recommend:

6 UP, 3 DOWN = 325° F


General measure (the feely-touchy temperature):

Hold hand/wrist over cooking surface/area and start a slow count of “one thousand one, one thousand two, one thousand three..." until temperature is very uncomfortable (like you can't hold it there any more).

A count from 6 to 8 means about 250 - 300° F; a 4 to 5 is about 350 - 400° F; a 2 to 3 count could be as high as 450° F; and a one count (or less)is higher than 500° F.









1 lg can sliced peaches

1 lg can fruit cocktail

1 sm can crushed pineapple

1/2 c instant tapioca

1/2 c butter or margarine

1 c brown sugar

1 pkg cake mix


In 12-inch foil-lined Dutch Oven, combine fruit and tapioca. Sprinkle cake mix evenly over top of fruit. Sprinkle brown sugar over cake mix. Dab butter all over top of brown sugar. Place lid on oven. Bake 45 minutes to 1 hour. Use 6 to 8 coals on the bottom, and 14 to 16 on the top. Cake is done when top is brown, and cake has absorbed juices and is no longer dry.








2 pkg active dry yeast

3 c water

1/3 c sugar

2 tsp salt

1/2 c melted and cooled butter

8 1/2 c all purpose flour (or more as needed)


Mix yeast, water, and sugar in large bowl, and let yeast soften. Add salt, butter, and flour. With hands, mix and knead to expel bubbles; shape into a smooth ball, and let rise for an hour.

Line bottom of a 5 qt Dutch Oven with foil shape to fit oven bottom. Oil foil, sides, and lid.

Place dough, smooth side up, in oven with lid on. Let rise in warm place until dough just starts to push against top, about 30 to 40 minutes. WATCH CLOSELY.

Bake, covered with lid, at 375° F for 12 minutes, and uncover. Bake until bread is a golden brown, about 30 to 35 minutes longer.

Release bread by slipping knife gently between oven and loaf. Peel foil off, and place on rack to cool at least 45 minutes.

Makes approximately one 4 1/2 lb loaf.





Link to comment

From 1999 Mrs. Survival Virtual Recipe Book


Food Preservation







2 c loosely packed, freshly washed rose petals (stems and centers removed, unsprayed)

2 c water

3 3/4 c sugar

3 Tbsp strained fresh lemon juice

1 (3 oz) pouch OR one-half (6 oz) bottle of liquid pectin (Certo or Sure-Jell)


1. Pulse water and rose petals in processor briefly. You don't want a pulp, just a coarse chop; a few on-offs. Scrape mixture into a large (3 quart) saucepan, bring to a boil quickly, and immediately turn off heat. Let rose petals infuse in water 15 minutes. Strain, discarding spent petals.

2. Measure out 1 3/4 cups rose infusion and replace in saucepan. Add sugar and lemon and bring to high, hard boil, stirring until sugar is dissolved and mixture has reached a boil that cannot be stirred down.

3. At this point, add pectin. Return to hard boil, and let boil at a full roll exactly one minute (time it!). Remove from heat.

4. Can as for jelly.

NOTES: The rose petal jelly will change from pink or reddish, to brown, then back during the process.

Variations: This basic recipe works beautifully for herb infusions. Sweet basil jelly is divine!







1 qt dandelion blossoms

2 qt water

2 Tbsp fresh lemon juice

1 3/4 oz powdered fruit pectin

5 1/2 c sugar


Pick bright, fresh dandelion blossoms and pack the quart container pretty tightly. (This is going to require a lot of dandelion blossoms!) Rinse quickly in cold water to remove any insects/dirt on the petals. Don't leave the blossoms in the water for very long though, as they will be a little the worse for wear. Next, pull up a chair somewhere comfortable, as this part is going to take awhile... snip off the stem and green collar under each blossom, so that only the petals are left. This takes about four hours!

In an enamel saucepan, boil the dandelion petals in water for 3 minutes, or a little longer, until the water takes on their color. (I boiled the petals for 4 minutes until I liked the color better.) Cool and strain, pressing against the petals with your fingers to extract all of the dandelion juice. (Or you can cheat and line a sieve with moistened cheesecloth and strain it that way.) Measure out 3 cups of dandelion liquid. Add the lemon juice and fruit pectin; stir to combine. Bring to a boil, using a large kettle. Add the sugar, stirring to mix well. Continue stirring and boil the mixture for 2 and 1/2 minutes. Pour into hot sterilized jelly jars and seal. Process for five minutes in a boiling water bath.

Yield: Five 1/2 pint jars.






5 c fresh rhubarb, cleaned and chopped 1/2", no strings

5 c sugar

1 can crushed pineapple

1 large (or 2 small) packages strawberry gelatin


Boil till tender, remove from heat. Add gelatin; stir to dissolve well. Pour into jars, leaving 1/2" headspace, add lids, process in boiling water canner for 10 minutes.

OR - Pour into freezer containers and freeze.






Hi; I had lots of tomato juice and didn't know what to do with it; so I made up this recipe.


5 c tomato juice

1 tsp lemon juice

1 Tbsp balsamic vinegar

3 sprigs of basil

3 sprigs of thyme

1 pouch Certo pectin

1 box low/no sugar pectin

2 c sugar


Put tomato juice, basil, thyme, and all of the pectin into a pan. Bring to a steady boil. Remove the herbs. Continue to boil; add sugar, and boil for another few minutes; remove foam. Pour into sterilized jelly jars, and proceed as with any other jelly. This should make six 8 oz jars.

NOTE: - I use two sources of pectin for two reasons: 1. I want to insure it will jel and 2. the low sugar pectin allows me to use the least amount of sugar.

This tastes really delicious, and I think we can use it in place of mayo on sandwiches. It isn't too sweet, which is good since hubby is a diabetic.

Well, happy cooking!






Last year I came across free pineapples and cranberries left over from food distribution. I had lots of frozen pitted cherries in my freezer. I decided to make a fruit conserve - sort of like a really thick jam. This combination has become my favorite conserve.

I used 2 14 oz bags of cranberries, 2 packages of pineapple (plastic bags with peeled cored pineapples), and 2 quarts (4 cups) of pitted sweet cherries. I added 1 cup of sugar per cup of fruit, around 6 cups. I let the ingredients sit over night so the fruit would absorb the sugar and also produce a thin syrup.

The next day, I cooked it down slowly until thickened. I spooned it into jelly jars, then water bath canned them for between 15-20 minutes.

*In one batch, I added pecans that I had around, in another I omitted them.

*I will make it this year with canned pineapple, 2 cans replacing the fresh pineapple. I will drain off the excess pineapple juice and proceed with the recipe.

*You can freeze the pineapple juice and use it in place of lemon juice when trying to stop apples from turning brown.





In the NW, there is a native wild bush called Salal. It is also known as “dog berry” because dogs love them. Some people believe they aren't fit for anything but dogs, until they taste this jelly!


Wash berries and cook gently for several minutes. DO NOT ADD WATER! Strain fruit through jelly bag; measure juice. Combine equal parts berry juice to apple juice. Bring to boil. Add 1 cup sugar to each cup juice.

Proceed as making jelly without pectin the old-fashioned way (cook down to sheeting /jel test has occurred).






3 1/2 c pomegranate juice; fresh, or frozen and thawed

1/4 c lemon juice

1 pkg (2 oz) pectin powder

4 1/2 c sugar


Follow standard recipe and procedure for jams and jellies.





This is a great spread for toast or PBJ, and the kids love how it looks!

Makes seven 8 oz jars.


3 c prepared kiwi pulp

1/2 c lemon juice

1 pack pectin

4 1/2 c sugar

2-3 Tbsp butter


Cook as general instructions for cooked fruit jams:

In pan mix pulp, lemon juice and pectin. Sprinkle in the pectin, stirring thoroughly to dissolve. Place over high heat. Bring to boil, stirring constantly. Add sugar and mix well; add butter to reduce foaming and continue to stir constantly. Bring to full rolling boil. Boil exactly 4 minutes. Remove from heat, and skim if foamy. Pour into prepared jars and seal accordingly.





Makes 1 1/2 quarts.


4 lbs apples; remove stems and quarter. Cook slowly in 2 cups water OR cider vinegar until soft. Put fruit through strainer. Add to each cup of pulp: 1/2 c sugar, 2 tsp cinnamon, 1 tsp cloves, 1/2 tsp allspice, and (optional) grated lemon rind and juice. Cook until "butter" sheets from spoon.






3 lb ripe hips

2 c cold water

6 c sugar

6 oz liquid pectin


Collect hips and remove spines, if necessary, before cooking; wash and remove 'tails'. Place in pan with 2 cups water, bring to boil 15 minutes. Gently crush hips with masher. Pour through jelly sack to recover 5 cups juice. Place juice with 6 cups sugar, mix and bring to boil. Add pectin, bring to boil ONE FULL MINUTE. Remove from heat, skim foam, pour into hot sterile jars, and seal as for jellies.






4 c ripe rose hips, halved

1/2 c water

2 c sugar


Combine hips and water. Cover and boil gently 20-25 minutes until tender. Discard hips, strain liquid. Add sugar to liquid, and boil gently until jelly stage is reached. Jar and process as for other jellies.





The *sparkle* comes from the insistence of using 'quilted' jelly glasses and adding glitter to the cooling paraffin. Many believe that paraffin is no longer safe to use in sealing jellies, so once sealed canning jars have cooled, apply a thin coating of Elmer’s Glue to lids and sprinkle with glitter to uphold the tradition!


3 lbs fully ripe quince

4 1/2 c water

1/4 c lemon juice

7 1/2 c sugar

1/2 bottle liquid pectin


Wash, de-stem and de-blossom fruit. Remove any bruises. Grind/chop flesh, including skin and core. Place in saucepan with water and bring to boil; simmer 15 minutes. Press through jelly bag or double layers of cheese cloth. Keep 4 cups fruit to combine with lemon juice and sugar. Proceed with directions on pectin package. Seal using water bath canning method.





Diana, Tennessee


1 c water

6 c zucchini, grated and peeled

1 (20 oz) can crushed pineapple, drained well

6 c sugar

2 Tbsp lemon juice

1 lg box of flavored gelatin (orange or apricot for color)


Mix water and zucchini together, and bring to a boil for 6 minutes. Add sugar, lemon juice, and pineapple; cook for 6 minutes more. Add gelatin, stir well, and cook for 6 more minutes. Seal and process in water bath canner for 10 minutes.

It very seldom sets, so it's great on biscuits, as well as a topping on waffles or pancakes. It is great! My daughter made this for the fair, and can't wait to see what everyone thinks. This is a way to use that extra zucchini from the garden.






2 (19 oz) cans crushed pineapple (drain 1/2 c of liquid from each can and discard, or save for something else – rest goes into jam)

1/4 c lemon juice

1 pkg powdered pectin

5 c sugar

yellow food colouring


Combine pineapple, lemon juice, and pectin in a saucepan. Add enough yellow food colouring to make a nice yellow colour. Bring to a rolling boil; add sugar. Bring back to a full rolling boil and let boil for 1 minute. Fill jars, and add two-piece lids. Process in boiling water bath canner for 15 minutes at altitudes up to 1000 ft.

Makes 6 half-pint (500 ml) jars.







*Fruit butters can be made from almost any kind of fruit. They are very economical and can even be made from the pulp that remains after extracting juice for jelly.

*You can combine several fruits, or flavor butter with spices, grated citrus peel, or citrus juice, port wine, a liqueur, or an extract.

*Spice butter to taste; for example, with 1/4 teaspoon cinnamon, a pinch of ground allspice, and a pinch of clove per quart of butter. Ginger is good with pears. You may also tie whole spices in cheesecloth and remove after butter is cooked.

*One combination I have done and liked was called “October Butter”: Combine apples, pears and bananas with cinnamon and cloves.

*You can also flavor by using fruit juices in place of water to cook the fruit.

*White or brown sugar may be used as the sweetener. (I think you could do this without sugar by letting it bake longer to thicken.)


Preparing fruit for Butters:


Apples: Peel, core, slice or quarter. Cook with 1/2 as much water or apple cider as fruit, or use a combination of the two liquids.


Apricots: Skin, pit and crush fruit. Cook in own juice, or 1/4 as much water as fruit. Orange juice is also tasty.


Cantaloupe: Seed and peel, retaining juice. Puree pulp. Cook in own juice.


Crabapples: Quarter. Cook in 1/4 as much water as fruit.


Grapes: Remove stems, crush, and cook in own juice.


Mangoes: Use half ripe mangoes. Peel and slice. Add 1 to 2 cups of water to every 6 cups of sliced fruit. Cook until soft enough to mash. Might try pineapple juice in place of water. (These are tropical fruit mangoes, not peppers.)


Nectarines/Peaches: Peel and pit. Crush or slice fruit, and cook in its own juice.


Pears: Remove stems and blossom ends. Quarter and cook with 1/2 as much water as fruit.


Plums: Halve or quarter; pit. Crush and cook in own juice. With very small plums, pits will strain out.


Prunes (dried): Pit and cook prunes in a little water until soft.


Quince: Remove stems and blossom ends. Cut into small pieces, and cook with half as much water as fruit.


Rhubarb: Chop. Cook with 1/2 cup of water to every 2 pounds of fruit.


1. Wash and prepare fruit as above. You may use any quantity of fruit desired.

2. Cook fruit until soft.

3. Remove fruit from pan with a slotted spoon, and put through a food mill or press through a sieve. Discard cooking liquid.

4. Measure pulp. Add 1/2 cup sugar to each cup of pulp. (I have cut this amount in half and it worked fine. I have not tried leaving sugar out completely; I think that would depend on how sweet your fruit is.)

5. Add flavorings of your choice.

6. Place fruit butter in a shallow (not more than 2 inches deep) glass, enamel, or stainless steel pan. (I use a Pyrex glass baking dish.) Cook in a 300 degree F oven for 1 1/2 to 2 1/2 hours (longer if less sugar), stirring occasionally, until butter is thick and has a spreadable consistency. To test for doneness, place a spoonful on a chilled saucer. If no rim of liquid forms around the edge of butter, it is done.

7. Quickly ladle into clean, hot jars, leaving 1/4 headspace; seal.

8. Process in boiling water bath 10 minutes.






4 c Cran-Raspberry Cocktail (commercially prepared)

1/4 c + 1 Tbsp lemon juice

1 box powdered pectin

5 c sugar


Combine juices and pectin in saucepan, bring to a rolling boil. Add sugar, return to a rolling boil that can't be stirred down. Boil one minute. Quickly ladle into prepared, hot jars, leaving 1/4 headspace; seal. Process in boiling water bath for 10 minutes up to 1000 ft.

Variations: Use Cran-Apple Cocktail or Cran-Strawberry Cocktail.






4 c prepared fruit (about 1 quart fully ripe strawberries and 1 (8 oz) can crushed pineapple in juice)

5 1/2 c sugar

1 box pectin

1/2 tsp butter or margarine


Boil jars on rack in large pot filled with water 10 minutes. Place flat lids in saucepan with water. Bring to boil. Remove from heat. Let stand in hot water until ready to fill. Drain well before filling.

Stem and thoroughly crush strawberries, 1 layer at a time. Measure 3 cups into 6- or 8-quart saucepot. Stir pineapple with juice into strawberries in saucepot. Measure sugar into separate bowl. (Scrape excess sugar from cup with spatula to level for exact measure.) Stir fruit pectin into fruit in saucepot; add butter. Bring to full rolling boil on high heat, stirring constantly. Quickly stir in all sugar. Return to full rolling boil, and boil exactly 1 minute, stirring constantly. Remove from heat. Skim off any foam with metal spoon.

Ladle quickly into prepared jars, filling to within 1/4 inch of tops. Wipe jar rims and threads. Cover with two-piece lids. Screw bands. Water bath 15 minutes.

Makes about 7 cups.






4 3/4 c prepared fruit (about 2 quarts fully ripe strawberries and 3 fully ripe medium bananas)

3 Tbsp fresh lemon juice

6 3/4 c sugar

1 box pectin

1/2 tsp butter or margarine


Stem and thoroughly crush strawberries, 1 layer at a time. Measure 3 1/4 cups into 6- or 8-quart saucepot.

Mash bananas thoroughly. Measure 1 1/2 cups and mix into strawberries in saucepot; stir in lemon juice.

Measure sugar into separate bowl. (Scrape excess sugar from cup with spatula to level for exact measure.)

Stir fruit pectin into fruit in saucepot; add butter. Bring to full rolling boil on high heat, stirring constantly. Quickly stir in all sugar. Return to full rolling boil, and boil exactly 1 minute, stirring constantly. Remove from heat. Skim off any foam with metal spoon. Ladle quickly into prepared jars, process as for jams. Water bath 15 minutes.

Makes about 8 cups.







Clean and remove stems and seeds from about 20 red bell peppers. Cook down 'til mushy in a large pot. Put through a sieve or strainer to remove skins (I use my "Victorio" strainer).

NOTE: If you want it slightly hot, put 4 hot peppers in the large pot when you're first cooking the peppers down (or to taste).


6 c pepper puree

6 c sugar

3/4 c vinegar

1/4 c salt


Cook these to jellying point.

That’s it! Then pour into hot jars, 1/4 inch head space, wipe top of jar, put on lids, etc., process 1/2 pints for 10 min in hot water bath.

Makes 8-9 half pints.

We use it with cream cheese and crackers, or with chicken at dinner.







Spread some cream cheese on a cracker and then a dab of this jelly... ummmm! The sweet/sour flavor is irresistible! It may also be used with meats.


3/4 c ground, seeded green sweet pepper with juice

1/4 c ground, seeded jalapeno pepper with juice

6 1/2 c sugar

1 1/2 c cider vinegar

6 oz (liquid) Certo pectin

(optional) green food coloring

NOTE: 1 green sweet pepper = about 1 cup ground

1/4 lb jalapeno peppers = about 1/2 cup ground


Combine peppers, divide in half and set aside. In blender, combine sugar, vinegar, and one half of pepper mixture. Blend thoroughly, and pour into saucepan. Cook for 10 to 15 minutes. Add remaining peppers and pectin. Cook and stir 4 minutes. Add a few drops of food coloring, if desired. Can as for other jams. Makes about six 1 cup jars.






It's something you can make year-round, has a mild flavor, looks beautiful, and makes a great present!


5 1/2 c sugar

1/2 lb (scant 1 cup) "red hots" cinnamon candy

3 c water

2 foil packets of liquid "Certo" pectin


Combine sugar, candy, and water in a large pan. Stirring constantly, cook until candy and sugar are dissolved and mixture just boils. Add pectin and return to a boil (still stirring). Let come to a hard boil (can't stir down) for 1/2 minute. Skim if necessary. Can as for other jellies.

Makes just over seven 1 cup jars.






(This is wonderful, and you can use frozen berries)


1 c fresh or frozen blackberries

1 c fresh or frozen strawberries

1 c fresh or frozen blueberries

1 c fresh or frozen raspberries

1 (1 oz) box powdered fruit pectin

7 c sugar


Crush berries in a large kettle. Stir in pectin; bring to full rolling boil over high heat, stirring constantly. Stir in sugar; return to full rolling boil. Boil for 1 minute, stirring constantly. Remove from heat. Skim off foam. Pour hot into hot jars, leaving 1/4 inch headspace. Adjust caps. Process 10 minutes in a boiling water bath.






(I won a Blue Ribbon at the State Fair with this!)


4 c fresh or frozen cranberries, halved

1 Tbsp grated orange peel

2 oranges, peeled, sliced and quartered

1 c raisins

1 c water

1 c pecans, coarsely chopped (or finely, if you desire)

2 c sugar


In a large saucepan, combine cranberries, orange peel, oranges, raisins and water. Cook and simmer over medium heat until cranberries are soft. Add pecans and sugar; stir well. Simmer, uncovered 10-15 minutes, stirring often. Cool.

Spoon into covered containers. Refrigerate. Serve as a relish with poultry or pork, or spread on biscuits or rolls.

This can also be canned as for jams.






2 c water

1 (40 oz) bottle of dark (Karo) syrup

2 (16 oz) bottles of clear (Karo) syrup

1 box of light brown sugar

2 Tbsp maple flavoring

4 qt shelled pecans


Toast pecans on cookie sheets in an oven of 250-300 degrees F until crispy.

In large kettle, mix everything but pecans, bring to a rolling boil, stirring constantly. Reduce heat, skim off foam, remove from heat, stir in pecans. Put mixture in pint jars water bath 10 minutes.

Makes 9 pints.

*Syrup mixture will thicken when cooled.

*May be made with chopped pecans for finer texture, if you prefer.






2 1/2 c granulated sugar

2 c packed light brown sugar

1 c cornstarch

1 1/2 tsp salt

1 tsp ground cinnamon

1 tsp ground nutmeg

2 1/2 qt water

2 Tbsp lemon juice

6 qt thinly sliced, pared tart apples (about 7 1/4 lb)


Prepare quart jars and lids for canning.

Mix sugars, cornstarch, salt, cinnamon, and nutmeg in 4-quart Dutch oven; stir in water. Heat to boiling, stirring frequently; reduce heat. Cook, stirring constantly, until thickened and bubbly, about 5 minutes. Stir in juice.

Pack hot jars 1/3 full with apple slices. Pour on enough hot syrup to cover slices; remove air bubbles with rubber scraper. Continue packing jars, 1/3 at a time, with apple slices and syrup. When filled to within 1 inch of tops, wipe and seal.

Process in boiling water bath 20 minutes. Makes 6 quarts.





1 quart Apple Filling (above)

3/4 rolled oats

1/2 c flour

1/3 c packed brown sugar

1/2 tsp cinnamon

1/2 tsp nutmeg

1/2 c butter or margarine, softened


Heat oven to 375 degrees F. Spread apple filling in greased baking dish, 8 x 8 x 2 inches. Mix remaining ingredients; sprinkle on filling. Bake for 35 minutes. Makes 6 servings.






Snip bud ends of rose hips. Cover fruit with water and boil rapidly until soft. Strain off juice. Return fruit to kettle, cover with water for second extraction and boil. Drain juice from pulp.

For every two cups juice, add 1 cup sugar. Boil until thick. Pour into sterilized bottles/jars. (Can as for juice, if desired, or keep refrigerated.)

**Save pulp for Hippy Butter recipe (below)






Using fruit from Hippy Syrup:

Press pulp through sieve to remove seeds and skin. Add half as much sugar as pulp. Add clove, cinnamon and any other spices/flavoring agents to taste. Heat, covered, until sugar dissolves. Uncover and cook slowly until thick. Stir to prevent sticking! Pack in sterile jars and process as for jam.


Rose hip facts:

*Rose hips are 60 times richer in vitamin C than lemon.

*Rose hips are richer in iron, calcium and phosphorus than oranges.

*Rose hip seeds are rich in vitamin E.

*Peak time to harvest rose hips are when they are red and firm on a dry, sunny day.

*When oranges and other citrus aren’t available, rose hips help you get Vitamin C naturally.






Green and delicious!! Our church served this recipe for 50 years at the 4-H fair!!!


Grind or chop finely:

8 large cucumbers

6 green tomatoes

6 large onions

4 green peppers

2 sweet, red peppers

1 hot, red pepper

Add 1/3 c kosher salt to mixture and let stand overnight, or at least 8 hours, for liquid to rise. Drain.

Cover with cider vinegar (till covered!).


1 bunch celery, chopped fine

7 c sugar

Boil for 20 minutes, or until celery is cooked.

In another bowl, blend:

1/2 c flour

2 Tbsp dry mustard

1 tsp turmeric

1/3 bottle green food coloring

Add water to make a paste, then add some relish and mix, then add rest of relish and mix well. Boil 10 minutes, then pour into jars to can, 1/4" headspace, add lids. Process in a boiling water canner for 10 minutes.






Make lots of batches! Once you try it with roast beef or meatloaf, you'll never eat it without again!!!


Crush or chop:

6 quarts tomatoes, peeled, cored

2 c celery

2 c onions

2 c peppers, sweet, mild, or hot (depends on how you like it!)

Mix well with 1/2 c kosher salt.

Let stand overnight for liquid to rise, or at least 8 hours. Then drain.


4 c sugar

2 c cider vinegar

1/2 tsp cinnamon

1/2 tsp cloves

1 Tbsp mustard seed

Boil all ingredients until reduced by half, stirring often. Put in sterilized jars, 1/2 " headspace, add lids and rings, and process in boiling water bath for 15 minutes.

Yields 5-6 pints.







1 peck green tomatoes (13 1/2 lb)

1 c cider vinegar

1 qt water

5 lb tart apples, cored

2 lb raisins

2 tsp salt

2 tsp ground allspice

2 tsp ground cinnamon

2 tsp ground cloves

1 tsp ground nutmeg

2 lb white sugar

2 lb brown sugar


Grind the tomatoes. Rinse off with cold water; drain through a colander. Put into a large pan and add the water and vinegar. Boil the mixture until tender, about 1 hour.

Grind together the unpeeled apples and raisins. Add them to the cooked tomatoes, along with the spices and sugar. Boil this concoction for another hour. Ladle into hot sterilized jars and seal. Process in a water canner for 30 minutes.

Makes 9 quarts.





Grandma Sue

Good hot or cold!


30 medium tomatoes, (about 8 lb) peeled and cut up

6 tsp instant beef bouillon

1 1/2 c chopped, unpared cucumbers (about 1 1/2 small)

3/4 c chopped green pepper (about 1/2 large)

3/4 c chopped onions (about 3 small)

2/3 c wine vinegar (5 to 6% acidity)

3 Tbsp vegetable oil

1 Tbsp plus 1 1/2 teaspoon salt

1 Tbsp Worcestershire sauce

1/4 tsp red pepper sauce


Prepare pint jars and lids for canning.

Heat tomatoes to boiling in a four quart Dutch oven or kettle; reduce heat. Cover and simmer 20 minutes; strain. Stir in bouillon until dissolved; stir in remaining ingredients. Heat to boiling. Immediately ladle into hot jars. Fill to within 1/4 inch of tops of jars; seal. Process in boiling water bath; pints 10 minutes, quarts 15 minutes. Makes 6 pints.







1st - Cook, season and can beef

First, cook your beef in your pressure cooker/canner which tenderizes the meat wonderfully. I usually trim all the fat off the meat before I cook it, then put the rack in the bottom of your canner to keep the meat from burning, and add the meat (as much as half a pan full), a couple of sliced onions, black pepper, Worcestershire sauce, kitchen bouquet browning sauce, what ever you like to taste. Then add water until pan is 1/2 full. Cook at 15 lbs pressure for 30 minutes for meat chunks, or 40 minutes for roasts.

Remove meat, and pour broth through a jelly bag or cheesecloth. This makes the broth nice and smooth. Taste broth now to see if it needs any seasonings. Then I usually put the broth in the fridge or freezer long enough for the fat and grease to collect at the top, and I remove it easily with a fork. Heat broth up again to boiling. Pack meat into jars and pour broth over meat, leaving 1" headspace. Process at 10 lbs pressure, 75 minutes for pints or 90 minutes for quarts.


2nd - Beef-Barley Soup

Add barley to broth. Cook as package suggests, probably 1 hour. Add some diced potatoes and cook for another 20 minutes or so, until it begins to thicken a little. Then add some vegetables, fresh, frozen or canned. Put veggies in jars first so that you get the same amount in each jar. Pour hot barley soup over vegetables to fill jar. Process again at 10 lbs, 75 minutes for pints, 90 minutes for quarts. I usually add small chips of beef that wouldn't fit into jars when I canned it.


3rd - Broth

Any remaining broth goes into jars and is processed at 10 lbs, pints for 20 minutes and quarts for 25 minutes.





This is really good and easy way to have a quick and easy dinner.


3 lbs beef stew meat, chop into one inch pieces

1/2 c all-purpose flour

1/3 c cooking oil

4 c mushrooms, sliced

1 1/2 c onions, chopped

3 garlic cloves, minced

6 Tbsp butter

1/4 c tomato paste

1 quart beef broth


Coat stew meat with flour and brown the meat in oil. Remove from pan. Add mushrooms, onion, and garlic; cook 3 minutes. Remove meat and vegetables. Add butter to pan drippings, blend in flour and tomato paste. Stir in broth. Cook and stir until bubbly. Add meat and vegetable mixture; heat. Pour into hot jars leaving 1 inch headspace. Process in pressure canner 10 lbs for 90 minutes for quarts.

To serve, add 1/2 cup sour cream for each pint used.







4 lb london broil, sliced very thin, about 1/2 inch wide by 4 inches long

12 green bell peppers, sliced thin

6 lg onions, sliced into thin rings

garlic salt to taste

4 cans chopped tomatoes and juice


Lightly sauté' beef, onions, and bell peppers together until meat is just barely pink. Add garlic salt to taste, and the tomatoes with juice. Heat to boiling. Fill hot quart jars with pepper steak mixture to within 1/2 inch of the top of the caning jars. Put on lids and rings and process at 10 pounds pressure for 90 minutes.






1 soup bone

1 lb lean beef

1 lb pork

2 lg onions

5 fresh garlic cloves

4 tsp salt, divided

4 Tbsp chili powder

1/2 c fat from 1/4 lb rendered suet

(2 c of broth in which the meat was cooked)

1/4 tsp cayenne

2 Tbsp flour

vegetable parchment paper


Place bone, beef, pork, one onion cut into quarters, 3 garlic cloves, and 3 tsp salt into a pan. Cover with water and cook until meat is tender. Reserve broth. Put meat through a food chopper with 2 fresh garlic cloves and one large onion, using finest blades.

To the ground mixture, add chili powder, 1 tsp salt, fat, cayenne, flour, and 2 c of broth in which the meat was cooked. Cook all together until thick. It is then ready to spread on the meal which has been prepared as follows:



4 1/2 c cornmeal

1 Tbsp salt

1/2 c fat from 1/4 lb rendered suet

2 tsp chili powder

4 1/2 c broth or hot water


Mix all together until smooth and of the consistency to spread.


Cut vegetable parchment paper into 6x3 inch strips and scald it - have pieces damp but not wet. Spread meal mixture 1/4 inch thick on paper. Allow enough space at each end and one side of the paper to turn these over. Through center of the dough, spread two teaspoons of the meat mixture. Roll up folding side and ends of paper. Into a clean pint jar, place 1 Tbsp of hot water. Pack tamales into pint jar. To prevent difficulty in packing last tamale in jar, place it between 2 knives and slip it into center of the pack. Put on cap, screwing band firmly tight. Process in pressure cooker 60 minutes at 10 lbs.

*Wide mouth jars would be best suited for these.






When I first read this recipe I was not too sure about it, after tasting it I was amazed, it is wonderful!


1 gallon corn, cut off cob

1/2 c sugar*

1 c butter flavored Crisco

1 c flour

1 qt water


Mix flour, Crisco, sugar*, water, and corn. Simmer for 5 minutes after it begins to boil. (Stir almost constantly until there is quite a bit of liquid, recipe didn't say that but I burned my first batch) Cool. Put into freezer containers and freeze. When you take it out to use, add salt to taste.

* If you have a really sweet variety of corn, cut the sugar to 1/3 cup.






Use clean, filleted salmon, prepare as follows:

Line the bottom of a square dish with brown sugar.

Lay the salmon fillets flesh side down on the sugar layer.

Add malt vinegar until it is level with the skin (approximately).

Add two tablespoons of lemon concentrate.

Sprinkle lightly with salt (about 1/4 teaspoon).

Put next layer of salmon fillets skin to skin with previous ones.

Coat flesh with brown sugar.

Add malt vinegar to cover (just).

Add lemon concentrate and salt as above.

Cover and place in the fridge to marinate for 24 - 36 hours.

Hot smoke to your desired moisture content.



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From 1999 Mrs. Survival Virtual Recipe Book



Kids and fun foods







2 eggs

1 c sugar (white or brown)

2 to 2 1/2 c flour (white, whole wheat, or a mixture)


Break eggs into a bowl and stir until creamy. Add sugar and continue to stir. Gradually add enough flour to make a stiff dough. Roll out between two sheets of lightly floured waxed paper to about 3/4-inch thickness. Cut into round shapes. (Oblong might be better for safety reasons.) Place on a lightly greased cookie sheet. Let stand overnight (10-12 hours). Bake at 325° F until browned and hard.

This will make about twelve durable and almost crumb-free teething biscuits.






This can be served hot or cold.


2 c apple juice

1 Tbsp red hots (cinnamon candies)

1 tsp lemon juice


Place all ingredients in saucepan. Heat over low heat, stirring with wooden spoon until red hots melt. Serve immediately, or chill and serve over ice.

Serves two.







1 (24 oz) bottle of grape juice, chilled

4 scoops banana ice cream

club soda, chilled


Use four tall glasses. Pour in grape juice to half fill each glass. Float one scoop ice cream per glass. Finish filling glasses with club soda. Stir lightly and serve.







vanilla ice cream

grape soda


Place 2 scoops vanilla ice cream into a tall glass. Fill each glass with grape soda. Stir lightly and enjoy!

NOTE: "Orange cows" can be made by substituting orange soda, or a "brown cow" using cola or root beer.







2 ripe bananas

4 Tbsp molasses

dash salt

3 c milk


Totally mash banana to mush with a fork in a bowl. Stir in molasses and salt. Slowly add the milk, mixing very well between milk additions. Pour into tall glasses and serve.






Great way to stock up for y2k.

Grind several cups of raw brown rice into a fine powder in a blender. Store in a tightly covered container.


To prepare:

1/2 c of brown rice powder

2 c milk

dash of salt


In a small saucepan, bring milk and salt just to boiling point. Add the rice powder, stirring constantly. Lower heat, cover pan, and simmer for 8-10 minutes. Serve with butter or margarine, molasses, and wheat germ, or add some mashed canned fruit for flavor. It has a nutty taste.







1 tsp cinnamon

2 Tbsp sugar

pat of butter

slice of bread


Mix sugar and cinnamon. Toast bread; butter bread. Sprinkle cinnamon-sugar mixture on toast (there should be enough of this to do several more slices of toast!).







1 egg

1/4 c milk

4 slices bread

peanut butter



Break egg into a large shallow bowl; beat egg with milk. Spread 2 slices with peanut butter, then with jelly. Top with remaining bread to each slice. Dip sandwiches into egg-milk mix. Place on hot, greased griddle until browned, and then flip. Brown second side. Top with jelly or butter; eat with knife and fork.







1/4 c undiluted frozen orange juice concentrate

1/2 c peanut butter

8 slices of your favorite bread


Mix undiluted orange juice concentrate and peanut butter in a small bowl. Mix with a fork until well blended. Spread mixture onto four slices of bread. Top with remaining slices of bread, cut in half, and serve.







2 english muffins


1/3 c tomato sauce


onion and garlic powder

1/3 c grated cheddar cheese

grated Parmesan cheese


Split and toast english muffins. Spread each half with a bit of butter, and then tomato sauce. Sprinkle with oregano, garlic powder, and onion powder. Sprinkle on cheddar and a bit of parmesan. Return to broiler or toaster oven (or microwave) to melt cheese.

Makes 2 servings.







1 can of ready-made refrigerator biscuits

1 pkg hot dogs


Preheat oven to temperature specified on can. Flatten each biscuit to almost fit hot dog (some can stick out). Place hot dog at one end of biscuit, and roll up jelly roll fashion. Place 'seam' side down on lightly greased cookie sheet, and bake as directed on can.

VARIATION: Add a slice of American cheese before rolling up.






This is great for kids to make, but will need some adult supervision.


hamburger buns

pizza sauce


toppings you like, such as pepperoni, ham, bacon, sausage, and mushrooms


Spoon pizza sauce on hamburger buns. Place toppings on sauce, and cheese on toppings. Put in toaster oven or regular oven at 400° F until cheese is melted. Eat while warm.








1 can of tuna

1/4 c pickle relish

1/4 c mayonnaise

4 un-sliced hot dog buns

2 slices of American cheese

pretzel sticks


Mix tuna, relish, and mayonnaise together in bowl, and set aside. Hollow out center of buns. Spoon tuna into hollowed out buns. Cut cheese slices diagonally to make triangle, and then fit each triangle 'sail' with pretzel stick mast. Stick into tuna-filled boats. Sail away to a fun lunch!







This makes a lot, which I usually parcel out to family, and freeze the rest in little margarine tubs. I would imagine it could be canned. I always add the refried beans, for added nutrition and reduced cooking time (helps thicken it). Makes at least 3 quarts.


2 lb ground beef

2 med onions, chopped

1 (1 1/2 oz) jar chili powder

1 (1 2/2 oz) jar paprika

1 Tbsp salt

1 Tbsp pepper

1 Tbsp sugar

1 1/2 tsp ground cloves

2 c catsup

1 c flour

8 c water

(optional) 1 can refried beans


In very large pan, brown ground beef with onions, drain. Make a smooth paste of the flour with part of the water. Mix all ingredients into the beef mixture. Gradually warm over medium heat until simmering, reduce heat (may scorch on bottom if too fast, a little doesn't hurt). Simmer for about 1 1/2 hours, stirring occasionally, until thickened.







several stalks of celery, washed and trimmed

peanut butter

black raisins


Cut celery pieces into equal sizes. Spread peanut butter into trough of each celery piece, place raisins on peanut butter.

*May use cream cheese in place of peanut butter, if desired.







1 lettuce leaf

1 canned pineapple slice/ring

1 sm banana

1 maraschino cherry


Place leaf on plate. Place pineapple ring on lettuce. Stand banana in hole of pineapple ring (make sure banana is cut to have a flat bottom; it will stand better this way). Place cherry on top of banana (toothpick may be need to secure those wild tumbling cherries!). Serves one.







8 maraschino cherries

8 pineapple chunks

8 mini marshmallows

8 toothpicks


With each toothpick as a skewer, place cherry, pineapple, marshmallow in a pattern (like stringing beads). Eat with fingers, but please don't chew on the picks!

*This can also be done with little cubes of cheese (several types) and hot dog pieces, or fresh veggie pieces with cheeses.







1 pkg frozen, sweetened raspberries

2 bananas

1 (6 oz) can frozen grapefruit juice concentrate


Place semi-soft/thawed concentrate into a mixing bowl with frozen raspberries. Slice up bananas and add to contents of bowl. Mix lightly. Let stand at room temperature for about 1 hour. Spoon mixture into sherbet glasses, and serve to your friends with a spoon.






This should have adult supervision! Requires baking, preheated sheets, and hot water!


1 loaf frozen bread dough (from the freezer section at the grocer)

1 egg

salt or sugared cinnamon to sprinkle

greased cookie sheet

small bowl


oven-proof pan and water


Thaw bread night before.

Preheat oven and cookie sheet to 350° F. Place pan of very hot/boiling water in oven.

Separate egg, reserving yolk for other use. Using white only, beat with 1 to 2 teaspoons water in bowl (for egg white wash).

Divide thawed bread dough into small balls. Make shapes, letters, numbers, animals, etc. Place dough creations on sheet. Brush with egg white wash, and sprinkle with salt or cinnamon sugar, as desired. Bake for 20 minutes, or until done.







1 (8 oz) container of plain yoghurt

3 Tbsp of your favourite jam or preserves

2 paper cups

2 wooden sticks or spoons


Place yoghurt and jam into small bowl, and mix well with spoon. Fill paper cups with the mix. Place stick or spoon in center of each cup. Freeze.

When ready to eat, tear away paper cup and enjoy.






This is fun, so invite a friend!


1 pkg of refrigerator cookies (or home made sugar cookie dough)

1 egg yolk

1/4 tsp water

food colouring


Preheat oven to 375° F.

Slice dough (or roll and cut home made dough) 1/4" thick, and place on cookie sheet. Mix egg yolk with water, and then divide into four small bowls. Mix a different drop of colouring to each bowl. Paint design on cookies using clean artist brush. Bake approximately 8-10 minutes.







1 c creamy peanut butter

1/2 c sweetened condensed milk

1/4 c powdered sugar

1/2 finely-chopped salted peanuts


In medium size bowl, blend peanut butter, condensed milk, and powdered sugar together thoroughly with wooden spoon, then knead with your hands. Divide the mixture into small pieces. Roll each piece into small balls about one inch in diameter. Roll balls in chopped peanuts. Makes about 2 dozen candies.







2 Tbsp soft butter

1/2 c brown sugar

2 Tbsp flaked coconut

6 graham crackers


Blend sugar into butter and mix till smooth. Mix in coconut. Spread on graham crackers. Place Treats on foil, and broil lightly till golden brown.







2 Tbsp honey

1/4 tsp finely grated orange peel

1 tsp orange juice

2 slices of toast


Mix honey, peel, and juice. Spread on hot toast. Put on a plate. Serve to Mother in bed with a kiss.







1/2 c peanut butter

1/2 c non-fat dry milk

(optional) 2/3 Tbsp honey


1 part peanut butter, 1 part non-fat dry milk, 1 Tbsp honey per cup (opt)


Mix equal parts of peanut butter and dry milk; add honey if desired. Knead and mix until good, dough-like consistency. Keep well covered in fridge when not in use.

NOTE: This is edible but perishable (and it doesn't harden well, either).







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From 1999 Mrs. Survival Virtual Recipe Book



Low Cost






1 (3 oz) can Chinese noodles

1 can cream of mushroom soup

3/4 c water or milk

1 (7 oz) can tuna, drained

1 c cashews or peanuts

1 c chopped celery

1/2 c chopped onion

1/2 c peas


Reserve 1/2 cup noodles. Combine remaining ingredients. Bake at 350° F for 30 minutes. Top with remaining noodles. Bake 5 minutes longer. Serve with soy sauce.





From 1999 Mrs. Survival Virtual Recipe Book



Low Cal, Diet






(1 point per 3/4 cup serving)


1 c Fat Free Miracle Whip

1/4 c sugar

8 c shredded cabbage (or one bag coleslaw mix)

1/4 c shredded carrot (if using plain cabbage)

1 Tbsp minced onion


Combine Miracle Whip with sugar. Mix well until sugar is dissolved. Add cabbage mix and onion, and toss well. Refrigerate for 2 hours. Serves 8.








1 lb sweet potatoes, peeled

cooking spray

1 Tbsp cornstarch

3/4 c orange juice

1 Tbsp brown sugar

2 Tbsp lemon juice


Preheat oven to 425° F.

Cut sweet potatoes into 1/2-inch-thick slices; place in a 1-quart casserole coated with cooking spray. Combine cornstarch and next 3 ingredients in a bowl; stir well. Pour over potatoes. Cover; bake for 45 minutes, or until potatoes are tender.

Serves 4 or 5.


POINTS: 2 Per Serving: Cal 110 (3% from fat); Pro 1.5g; Fat 0.4g(sat 0.1g); Carb 25.7g; Fib 2.3g; Iron 0.5mg; Sod 11mg; calc 22mg.

Servings for 4 totaled: Cal 129, Fat .3g, Fiber 2.6g. = 2 points also.

(I go for the 4 servings, as it’s easier and it gives each a little more.)








4 (3/8 inch) slices eggplant

2 thick slices tomatoes

1 thick slice onion, separated into rings

2 Tbsp fat free mozzarella, shredded

2 Tbsp no fat spaghetti sauce


Broil slices of eggplant, tomato, and onion until eggplant starts to turn brown. Remove from oven and stack, starting with eggplants, tomatoes, onions, spaghetti sauce, cheese, and top with the last eggplant rounds. Pop in the oven long enough to melt cheese and heat sauce, about 10 minutes at 350° F. Makes 2 - they look fancy but taste great, and take no time to make!








1 pkg fat free and sugar free white chocolate pudding

2 c skim milk

1 sm can pumpkin

1 tsp pumpkin pie spice

1 c fat free Cool Whip


Mix pudding and milk together. Add pumpkin and pumpkin pie spice, and mix well. Fold in Cool Whip. Refrigerate for about 1 hour. Spoon into 4 dishes (this makes a lot).

Each serving is only 2 points made with skim milk and fat free Cool Whip.









3/4 c sugar

1/2 c buttermilk baking mix

2 Tbsp margarine, melted

1 can evaporated skim milk

2 eggs

1 (15 oz) can pumpkin

2 1/4 tsp pumpkin pie spice

2 tsp vanilla


Preheat the oven to 350° F. Spray a 9" pie pan with nonstick cooking spray.

Mix all ingredients together. Pour all but 1-2 cups into pie pan. Add remaining 1-2 cups after you have the pie pan in the oven so that it will not spill. Bake for 55 minutes. Pie is done when knife inserted into the center comes out clean.

Another Weight Watcher recipe… this is 4 points per serving.








1 pkg angel food cake mix, Fat Free (Betty Crocker - 1 step)

1 (15 oz) can canned pumpkin

1 c water

1 tsp pumpkin pie spice


In a large bowl, combine cake mix, canned pumpkin, water and spice. (DO NOT OVERBEAT, batter will get thin.) Bake as directed on box, either using an angel food pan, bundt or 9x13-inch pan. Makes 12 servings.

Serving size - 1 slice or square

Per MC 5 nutritional analysis:

Per serving: 143 Calories, 0g Fat, 1g Fiber

Weight Watcher Points: 3







This is a Weight Watchers recipe and, trust me, it's really good!


1 c + 2 Tbsp graham cracker crumbs

2 Tbsp unsalted stick margarine, melted

3 c aspartame-sweetened strawberry nonfat yogurt

1/2 c frozen light whipped topping (fat free Cool Whip)

3 c strawberries, coarsely chopped


Preheat the oven to 350° F. Spray a 9" pie plate with nonstick cooking spray.

In a medium bowl, combine the cracker crumbs and margarine until evenly moistened. Press the crumb mixture evenly onto the bottom, and up the sides of the pie plate. Bake until lightly browned, about 8 minutes. Cool on a rack 15 minutes.

Meanwhile, in a large bowl, whisk the yogurt and whipped topping until smooth; fold in the strawberries. Pour into the crust and freeze until firm, about 3 hours.

Per serving: 211 Cal, 6g Total Fat, 1g Sat Fat, 0mg Choles, 206mg Sod, 32g Carbo, 3g Fiber, 6g Pro, 186mg Calc.

Serving provides: 1 B, 1 F/V, 1 Fat. Points per serving: 4.




From 1999 Mrs. Survival Virtual Recipe Book






Jackie, Webmaster


1/2 envelope cocoa beverage powder

1 envelope sugar (1 Tbsp)

1/4 spoon coffee powder

about 2 spoons hot water

1 chocolate-covered brownie


Mix together cocoa beverage powder, sugar, and coffee powder; add enough water to make a thick sauce, stirring until smooth. Spoon over brownie.






1/2 c Miracle Whip salad dressing

1 1/2 c shredded cheddar cheese, divided

1 1/2 c chopped cooked chicken

1 1/2 c (4 oz dry) rotini, cooked and drained

2 c mixed frozen vegetables

1/4 c milk

1/2 tsp dried basil leaves


Mix all ingredients except 1/2 cup of cheese. Spoon into 1 1/2 qt casserole dish. Sprinkle with 1/2 cup of cheese. Bake in 350° F oven, for 30 minutes, or until thoroughly heated. Makes 6 servings.






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ashamed001.gif Thanks, it's a labor of love. I've tried to smooth it out by making everything uniform.


If you only knew how much was once at Mrs S... all those wonderful people, all that good, solid info... I believe Mrs S has experienced the very *best* of human nature over her many years. This is just a tiny, saved bit of it. love2.gif






From 1999 Mrs. Survival Virtual Recipe Book



Meat and Substitutes







Northern One


2 lb cougar/lynx/bobcat/cat meat

4 Tbsp fat

1 onion, chopped

1 tsp salt

1/4 tsp pepper

1/4 tsp summer savory

1/4 tsp oregano

4 potatoes, quartered

4 carrots, diced

1/2 c celery, chopped

2 Tbsp flour

1/2 c cold water

1 tsp Worcestershire (or hot) sauce


Wash meat well, pat dry, and cut into 2" cubes. Melt fat in heavy pot with a lid, add meat and cook until nicely browned. Add onions and seasonings. Cover with cold water, bring to a boil, then reduce heat, place lid on the pot, and simmer for 1+1/2 hours. Add cut potatoes, carrots, and celery, and continue cooking for 1/2 hour, or until meat and vegetables are tender. Make a smooth paste of the flour and water, and add to the stew, stirring gently until thickened. Just before serving, add the Worcestershire (or hot) sauce. Serve hot.

Yields 4 servings.






Northern One


4 porcupine legs, skinned

1/2 c flour

1/4 c butter (or any fat)

1 tsp salt

1/2 tsp pepper

2 cloves garlic, minced

1/4 c chopped onion

1 Tbsp stock

water as needed


Trim all the fat from the porcupine legs. Soak in cold salted water for at least 6 hours. Drain. Dredge in flour and add to melted butter in a skillet, and brown. Place meat in a Dutch Oven with tight cover. Using drippings left in the skillet, make gravy with flour, enough water to make a runny paste, and stock. Pour over meat. Add salt, pepper, garlic, and onion. Cover and simmer slowly 2 to 2 1/2 hours. Serves 2-3.






Northern One


5-6 lb deer loin back ribs or spareribs

4 Tbsp pickling salt

1 Tbsp paprika

1 Tbsp ground turmeric

1 (8 oz) can crushed pineapple

1/3 c brown sugar

3 Tbsp prepared mustard

2 Tbsp lemon juice


Dissolve the salt, paprika, and turmeric in just enough water to cover the meat. Marinate the ribs for 2 hours in this solution. (The smoker can be warmed up to 1/2 hour before the marinating time is up.) After 2 hours, remove the ribs, drain, and pat dry. They can then be placed on hooks in the smoker, or laid on racks.

In a saucepan, combine the undrained pineapple, brown sugar, mustard, and lemon juice. Heat and stir over medium heat until sugar is dissolved. Brush this mixture on the ribs at every wood fill-up (approximately 3/4 hour for large smokers). These ribs should cook from 3-4 hours, and should be checked periodically. Any remaining (uncontaminated) sauce can be heated and served with the ribs at mealtime. (NOTE: Divide sauce and only use one portion to brush on meat. No raw meat juices should contaminate the sauce for serving with cooked meat.)

Serves six hungry appetites.







1/2 c soy sauce

1 Tbsp onion powder

1 tsp powder garlic

1 Tbsp black pepper, coarsely ground

1 tsp honey

1 lb tofu, extra firm


Mix and marinate overnight. Drain. Dehydrate at 200°F for 4-8 hours, until chewy dry.







1 1/2 c soy sauce

1/2 c water

2/3 c Worcestershire sauce

1 tsp garlic powder

1 tsp ground ginger

1 tsp onion powder (not onion salt)

1 Tbsp liquid smoke

(optional) 1 tsp salt (optional because soy sauce is salty enough for me)

(optional) 1 tsp black pepper


This is enough marinade for about 4 or 5 pounds of meat. Marinate for at least 4 hours to overnight in the "coolerator" (refrigerator). I marinate in a Tupperware-type container with a tight sealing lid. This allows me to shake the contents a few times during the process.

Dehydrate as you prefer.








1 medium-sized onion, chopped fine

1 - 2 cloves garlic, minced

1 Tbsp oil

2 c carrots, cooked and mashed

2 c cashew nuts, ground

1 c bread crumbs

1 Tbsp light tahini* (sesame paste)

1 1/2 tsp caraway seeds

1 tsp yeast extract

juice of 1/2 lemon

1/3 - 1/2 c stock from carrots

salt and pepper

*If you can’t find tahini… use 1 tablespoon other nut butter (peanut butter would be fine).


1. Fry the onion and garlic in the oil until soft.

2. Mix together with all the other ingredients, and season to taste.

3. Place the mixture in a greased loaf pan.

4. Cover with foil, and bake at 350° F for 1 hour.

5. Remove the foil, and bake for a further 10 minutes.

6. Leave to stand in the baking pan for at least 10 minutes before turning out.

**Omit the caraway seeds if you don’t care for them... can substitute sesame seeds, or use no seeds at all.

**If you don’t have yeast extract, substitute 1 tsp miso, or marmite, or omit.

**Add a vegetable cube (dissolved in your leftover carrot stock) to the mixture.

**Freezing: This loaf can be frozen before it has been cooked or after. If you want to freeze it before cooking, stop at the end of step 3. When required, remove from the freezer and thaw overnight in the refrigerator, then continue from step 4.

**Serving Idea: Serve hot with mashed or roast potatoes, and a green vegetable, or cold with a mixed green salad. Slices of cold cashew roast make a great sandwich filling as well.






Grandma Sue


2 1/2 lb chunk bologna

1 sm onion

1 med jar sweet pickles or relish

10 hard-cooked eggs (peeled, then diced)

2 c Miracle Whip salad dressing

sugar to taste


Grind bologna, pickles, and onion. Mix well with the remaining ingredients. Chill, and spread on buns or bread slices.








8 lb cut-up chicken

1 bunch celery

2 onions

1 carrot

4 peppercorns

1 bay leaf


1/4 c mustard

1 Tbsp grated onions

1 Tbsp vinegar

pepper to taste


Combine the chicken, water to cover, celery, onions, carrot, peppercorns, bay leaf, and 2 teaspoons salt in a large kettle and bring to a boil. Cover and reduce heat, then simmer for about two hours, or until chicken is tender. Remove the vegetables, then cool and chill the chicken and broth. Skim off the fat, then reserve 1 cup broth. Remove and discard the skin and bones from the chicken, then grind the meat. Combine ground chicken, reserved broth, and remaining ingredients. Pack into hot half-pint jars, leaving 1-inch head space. Place the caps on jars. Process in a pressure canner for 1 hour at 10 lb pressure.







1 recipe Curry Cheese Sauce (as follows)

1 Tbsp butter

1 med red or green sweet pepper, cut julienne

2 Tbsp chopped cilantro or parsley

a pinch or two of cayenne pepper

1/4 tsp turmeric

salt to taste

8 lg hard-boiled eggs, sliced


Make Curry Cheese Sauce, remove from heat.

Heat butter in small skillet until it foams. Add peppers and sauté tender. Add herbs, and sauté until just wilted. Remove from heat. Stir peppers, herbs, and seasoning into sauce. Gently fold in eggs.

Heat thoroughly, using low heat.

May be spooned over toast, noodles or veggies

Serves about 4.





2 Tbsp butter

2 1/2 Tbsp white flour

1/2 tsp salt

2 tsp curry powder

1 1/2 c milk

1 c firmly packed grated mild white cheese


Melt butter, stir in flour, salt, and curry powder; mix thoroughly. Mix in milk, stirring constantly, until thickened (a wire whisk works well). Stir in cheese until melted.






Island Lady

I have used this recipe several times and got rave revues.


1 (6 to 7 lb) smoked ham

about 1/2 lb good hay ( I like Alfalfa)

1 sprig of thyme

2 bay leaves

6 whole cloves

10 juniper berries


Soak the ham overnight in cold water to cover. The following day, put half the hay in a large pot, add the ham and seasoning, put remaining hay on top, cover completely with cold water. Put the lid on slightly askew. Place the pot on low heat, and bring to simmering - do not let boil! Poach the ham 15 minutes for each pound. When the ham is cooked, it may be served hot or cold.






Linda G


5 lb beef roast

1 lg onion, chopped

1 (4 oz) can green chiles

2 (7 oz) cans green-chile salsa

1/4 tsp garlic powder

2 Tbsp flour

4 tsp salt

1 tsp ground cumin


Place roast in dutch oven or slow cooker, and roast until well done. Shred meat and set aside, reserving juices. Spray a large skillet with vegetable cooking spray. Sauté onions and green chiles 1 minute. Add salsa, garlic, flour, salt, and cumin. Reduce heat and cook 1 minute. Stir in reserved meat juices and meat. Cook 5 minutes until thickened. Serve with flour tortillas for real yummy burritos.







1/2 c sorghum

1/4 c prepared mustard

1/4 c vinegar

2 Tbsp Worcestershire sauce

1 tsp Tabasco sauce


Cook ribs. Roast thoroughly until done, drain fat and trim.

Mix sauce, and pour on meat. Bake at 350° F till it starts to thicken. Turn down to 325° F, baste and cook another 10-15 minutes.







2 lb your choice of meat - can use venison, elk, or beef

1 qt tomatoes

2 Tbsp Heinz 57 sauce

1 tsp celery salt (or 1 finely chopped stalk of celery)

1/2 onion, chopped

1 tsp garlic salt (or 1-2 cloves – to your taste - finely chopped)


Combine tomatoes, Heinz 57 sauce, celery salt, onion, and garlic salt. Heat until boiling, then add meat. Simmer 2 to 3 hours.

Really good if you have a tough cut of meat; it won’t be when this is done!







From 1999 Mrs. Survival Virtual Recipe Book



Side Dishes





5 lg potatoes

1 lg onion

3 eggs

1/3 c flour

1 tsp salt

1/4 tsp pepper

3/4 c oil for frying


Grate vegetables; drain vegetable; mix all but fry oil. Fry thin, like pancake, to golden; drain on paper towel; serve hot with apple sauce or sour cream.

Variation: Use zucchini and/or carrots for latke, using five of one or the other.







This one is really easy:

Cut about 12 red potatoes into wedges. Place in a large bowl. Sprinkle with coarse kosher salt, drizzle with olive oil, sprinkle with oregano. Mix well. Turn out onto cookie sheet and bake at 350º F, until potatoes are tender. Great with fish or chicken.








2 med-size bags of Tater Tots (2 lb)

1 can cream of celery soup

1 lb sour cream

1 lb cheddar cheeses, grated


Place tater tots into 9"x13" baking dish. Mix soup, sour cream and cheese in a bowl; pour over tater tots. (To make more soupy, add 1/2 c of milk.) Bake in 350º F oven for about 40 minutes. When tater tots are hot and cheese mixture is melted, it is done.






Erin Wecker


1 bag thawed hash browns (cubed ones)

2 pints sour cream

1 can cream of chicken soup

1 can cream of mushroom soup

2 c shredded cheddar cheese

1 Tbsp parsley

salt and pepper to taste


Mix all ingredients in a LARGE bowl, spread into a lightly greased 13 x 9” baking dish, and bake for 45 minutes to 1 hour (depending on altitude; I live in New Mexico and I have to cook everything just a little bit longer here) or until it turns slightly brown.

My kids love it and it’s great for leftovers!

For a full meal you could add other veggies and maybe some ham or chicken!!!!







1/2 c apricot preserves

1/4 c brown sugar

3 Tbsp butter

1 (18 oz) can sweet potatoes (or 6 med peeled fresh sweet potatoes, cooked)


Combine preserves, brown sugar, and butter in saucepan, and simmer 5 minutes. Cut potatoes in halves or quarters, and lay in buttered shallow 1 qt baking dish. Pour syrup over potatoes. Bake at 400º F for 20 minutes, basting occasionally. Serves 6 (give or take).







2 lb (approx 4 med) fresh sweet potatoes or yams

1/2 c butter, melted

6 Tbsp grated parmesan cheese

salt and pepper to taste


Peel potatoes, and cut paper thin (1/8"). Completely coat 9" cake pan with 1 Tbsp butter. Arrange a sixth of the slices overlapping on bottom of pan in a spiral pattern. Drizzle another Tbsp butter, and about 1 Tbsp cheese with some salt and pepper. Repeat layering. Compress or push down layers with hands. Cover with foil. Bake at 425º F for 30 minutes (or 45 if chilled). Uncover and continue baking another 40-45 minutes until golden brown and edges are crisp. Let stand 5 minutes. Using large spatula to hold potatoes, drain excess butter.

Serves 6








4 c sliced carrots, cooked

1 med onion, chopped

3 Tbsp margarine

1 can cream of celery soup

salt and pepper to taste

1/2 c grated cheddar cheese

3 c herb-flavored croutons

1/3 c melted margarine


Cook onions in the 3 tablespoons margarine until soft. Stir in soup, salt, pepper, cheese, and carrots, and put in baking dish. Melt 1/3 cup butter, and toss with croutons, then put on top of carrot mixture. Bake at 350º F for 30-40 minutes.






Robin from Springdale, Arkansas


1/2 lb ground beef, brown and drain

1/2 lb bacon, brown and drain

1 chopped onion

1/3 c brown sugar

1/2 c catsup

1/2 c BBQ sauce

1 can pork and beans

1 can kidney beans

1 can lima beans

2 Tbsp molasses

(optional) I add a touch of garlic, parsley and black pepper.


Mix together. Bake at 350º F for 1 hour.








Brown together with a little bacon grease:

1 lb hamburger

1 c onion, chopped



1/2 lb bacon, cooked and chopped

1/2 c catsup

1/2 c brown sugar

1/2 tsp garlic salt

1 Tbsp cider vinegar

1/2 c sugar


Mix all well together, then add:

3 cans of beans, drained (pork & beans, kidney, lima, green, yellow, butter - whatever three you like - MIX THEM UP!!)


Stir well again, pour into baking dish and bake at 325º F for 50-60 minutes.

*Dorothy's rule of thumb is "When you can smell it in the oven from the living room, check to see if it is done!"








1 lb dried black beans, picked through and rinsed

2 tsp garlic powder

2 Tbsp dried minced onion

1/2 tsp pepper

1/2 to 3/4 bottle mesquite barbecue sauce

(optional) 1/2 tsp salt


Cover beans, garlic, onion, and pepper in 3 qt. sauce pan with about 2 quarts water. Cook until soft, about 45 minutes. Add barbecue sauce, and simmer for another 30 minutes or so. Mixture will be thick; add boiling water to thin a little, if necessary. In last few minutes, add 1/2 tsp. salt, if desired. Serve with rice and corn bread, or as a side dish.








6 med zucchini

3/4 c Ritz cracker crumbs

1/2 c onion, finely chopped

12 slices bacon, uncooked

3 Tbsp butter

3 Tbsp water

1/4 tsp salt


Cut zucchini lengthwise. Place into pan, cover with water. Cook until slightly tender and drain (or zap in microwave with no water for 5 minutes on high). Place in baking dish. Cover with crumbs, onion, bacon, and dot with butter. [(Optional) - Add water to pan.] Sprinkle with salt. Bake at 375º F for 20 - 25 minutes.

Makes 10 - 12 servings








2 beaten eggs

1 box Jiffy cornbread mix

16 oz creamed corn

16 oz whole kernel corn (including liquid)

1 c sour cream

1/4 c melted margarine

4 oz shredded cheddar cheese


Mix all together EXCEPT the cheese. Put in 9x13” pan and, sprinkle cheese on top. Bake at 350º F for 35 minutes.







*Make cornbread as per regular directions, except use 3 or 4 eggs. Make enough for at least 4 cups of crumbled product.

*Cube 3 slices of bread.

*Chop 1 large onion (fine)

*Chop 2 ribs celery (fine)

Mix all the above ingredients.

Add: 1 Tbsp poultry seasoning

1 1/2 Tbsp sage

2 cans broth (chicken or turkey)

2 or 3 bouillon cubes (chopped fine)

Mix well.

Pour mixture into baking dish. Bake at 350º F for 30-40 minutes (or until toothpick comes out clean).








3/4 c Miracle Whip salad dressing

1/2 c milk

1 pkg (16 oz) stuffing mix

1 pkg (16 oz) frozen vegetable blend

1 c shredded cheddar cheese

2 c chicken or turkey, cooked and diced


Mix together. Bake in 350º F oven for 20 minutes.








1 sm onion, minced

1 med zucchini, grated

2 med tomatoes, finely chopped

1/2 lb sharp cheddar, grated or diced

2 Tbsp flour

2 Tbsp butter

2 tsp Worcestershire sauce

1 tsp dry mustard

cayenne pepper

1/2 c beer

8 slices of warmed, whole grain bread


Heat small amount oil in pan. Sauté onions to translucent. Add zucchini and tomatoes; continue sauté until just soft. Place cheese, flour, butter, Worcestershire sauce, mustard, and cayenne in saucepan. Heat slowly over low heat, stirring constantly until cheese melts. Add beer, stir until blended. Add vegetables and simmer 2 minutes. Spread 2 slices bread per plate, pour cheese mix over bread.

Makes 4 servings.






Sylvia Britton, Tennessee


1 c cooked couscous

1 c diced tomato

1 c diced cucumber

1 c chopped green onion

1 c chopped parsley

1 can (1 1/2 c) garbanzo beans

1/4 tsp teaspoon black pepper

1/2 c olive oil

3/4 c fresh lemon juice

3 cloves garlic, crushed or minced

1 tsp dry mint (or 2 tsp fresh mint, chopped)

1 tsp salt


Combine all ingredients, refrigerate overnight. Serve at room temperature.






From 1999 Mrs. Survival Virtual Recipe Book









Northern One


24 young cattail shoots, 10"-20" long

3 Tbsp butter

lemon juice

salt and pepper to taste


Trim off and discard the tops of the cattails, reserving the lower 3" of each shoot, and peel off and discard the outer layers of the reserved shoots to expose the ivory-coloured inner stalks. Cut the shoots crosswise into 1" sections.

In a steamer pot set OVER boiling water, steam the shoots 15 minutes, or until they are tender.

In a heated bowl, toss the shoots with lemon juice, salt, and pepper until they are seasoned to your taste.

Serves 4.

ALTERNATIVE: Serve with hollandaise sauce instead of the above seasonings.






Northern One


3 lg egg yolks, beaten until light and lemon coloured

1 c grated mild cheddar cheese

1/2 c milk

2 Tbsp dry white wine (or apple juice)

1/8 tsp grated nutmeg

4 lg egg whites, beaten to stiff peaks with a pinch of cream of tartar

2 1/2 - 3 c cattail flowers (or to taste)


Preheat oven to 350° F (moderate). Butter a 1 1/2 quart soufflé dish.

Stir in cheese, milk, wine (or apple juice), and nutmeg into the beaten yolks. Stir in the cattail flowers gently, but thoroughly. Gently fold the yolk mixture into the egg whites, and carefully spoon into the dish.

Bake 45 minutes, or until puffed and golden brown. Serves 4.







1 purple eggplant (approximately 8"-10" long)

1 med onion (or to taste - I use a large one!) OR re-hydrated dried onions

2 slices bread, cut in 1/2" cubes

1 (14.5 oz) can diced tomatoes, drained (OR 1 1/2 fresh tomatoes, chopped)

1/2 c shredded cheese (OR dehydrated equivalent, re-hydrated)

salt and/or pepper to taste

Pam cooking spray (or butter)


Sauté chopped onion in frying pan using Pam. Add peeled, diced eggplant to onion about half way through. Continue cooking until both are "done" - about 5 minutes (sort of see-through for the eggplant, but not really!). In GREASED (Pam) casserole dish, make layers of 1/2 of eggplant on the bottom, then 1/2 of drained tomatoes on top of that, then 1 piece of diced bread on that, then 1/2 of your cheese on that (the cheese is not "solid" but rather "scattered around"). Season with salt and/or pepper. Then repeat again - eggplant, tomatoes, bread, with cheese and salt on top. Cook in 325° F oven for 30 minutes.

*This can be prepared, up to filling the casserole dish an hour or so before "cooking in oven" time. Then you can relax and pop it in the oven when it's just about dinner time!

*The original recipe used 1/2 stick butter... that was before dieting days!






Kay in Arizona


Cut up summer squash and onion, and boil until tender in water to cover. You can use half yellow and half zucchini, all zucchini, or almost any bland summer squash. You'll want the squash to onion ratio to be about 4 to 1.

When the water is cooked ‘way down, stir in a spoonful or so of brown sugar, salt and pepper, and a chunk of butter. Cook down a bit more so the flavors blend and the remaining water is reduced. Just before serving, stir in a good splash of milk. Even little kids love this recipe!







Gently sauté carrots in a teaspoon of water and equal teaspoons of honey. Make sure carrots are coated/tossed in honey-water. Cook until just tender, and toss with several sprigs of bruised mint. Cover briefly (depending on desired taste) and serve.






Northern One


Clean and quarter 10 new potatoes. Steam until desired tenderness is reached (I like mine firm). Place cooked potatoes directly into a bowl. Sprinkle on 1 tablespoon of fresh dill weed. Add 2 tablespoons of butter, and gently mix until butter is melted and all potatoes are coated with dill.








2 qt thinly-sliced cucumbers (wash well, and you may leave skins on, if desired)

1 med onion, sliced thin

2 Tbsp non-iodized salt (DO NOT use iodized - they won't stay crisp)

Mix and refrigerate for 2 hours. Drain really well.


1 1/2 c sugar

1/2 c dark vinegar

Mix well, and leave to soak in the fridge for at least an hour.

Pack in a container that has a lid (butter tubs work well). Cover with liquid. Freeze.

Defrost in the refrigerator before serving.

Never met anyone who didn’t like these. They can be used as a relish or as a cold vegetable. They are a great way to use up excess cukes. My FIL always raised more than three families could eat. MIL found this recipe, and we all loved it. Enjoy!







2 handfuls fresh green beans

2 cloves garlic, minced

1/4 onion, chopped

1/3 c red wine

1/3 c soy sauce

2 Tbsp sugar

1 Tbsp corn starch


Start green beans to boil for 6 minutes. While they are cooking, sauté onions and garlic in skillet. Drain green beans well, and add to hot skillet. Fry for about 3 minutes, then add a mixture of the last four items. Cook on medium heat till sugar dissolves. Serve hot and fast!






Grandma Sue


1 qt home-canned green beans (or fresh)

3 strips of bacon

1 sm onion, chopped

1 can refrigerator biscuits


Cut the bacon into small pieces and brown. Add the chopped onion, and cook slightly. Add the green beans and cook well. Salt and pepper to taste (a dash of “Accent” is good to add, also). When the beans are cooked, add biscuits to the boiling liquid. Put lid on, and let cook for 12 minutes. Very tasty!












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From 1999 Mrs. Survival Virtual Recipe Book



Rice and Pasta






We're not talking “minute” or converted rice here. This is raw rice, or regular white rice.


There are different types of rice: California, Basmati, Long-Grain, Jasmine, etc. They need varying amounts of water sometimes, and it also depends on the texture of the cooked rice that you want.


Use a heavy-bottomed pan to avoid scorching.


The basic method is this:

If you are not used to your kind of rice, you start with 1 to 1 (meaning 1 cup rice to 1 cup water). You can either add salt or not.

1. Bring to boil.

2. Put on Medium heat. Cover.

3. After a few minutes, the steam will lift cover. When this starts to happen, just lift up cover and let water subside again (to avoid water spilling over). You have to keep an eye on it at this stage, so you don't lose water and mess up your water calculation.

4. When water is almost gone (test it by tilting pot to one side and see if water becomes visible), you can check if the rice is still hard. You can either see if it is still white, or pick out some and taste.

5. If still gritty or hard, add about half a cup more water, and cover again.

6. If it is almost done, but still just a bit hard... just sprinkle water on top, maybe 2 tablespoons, then cover.

7. It takes practice to get the hang of it. Now is the time to practice so you won't waste your rice later.







1 c rice

2 c water

1 Tbsp oil

1 Tbsp lemon juice

1 splash white vinegar (or rice vinegar)


Put it all in a pot, and bring to a boil. Stir once, reduce heat to a simmer, and cover. Simmer until all the water is absorbed, about 20 minutes. Remove from heat and let rest 5 minutes. Fluff with fork, and serve.







4 c uncooked long grain rice

1 tsp salt

2 tsp dried parsley flakes

4 Tbsp instant chicken bouillon

2 tsp dried tarragon

1/4 tsp white pepper


Combine all ingredients in a large bowl. Stir until evenly distributed.

Put about 1 1/3 cups into three 1-pint containers, and label as Chicken-Flavored Rice Mix. Store in a cool, dry place, and use within 6 to 8 months.

Makes about 4 cups of mix.



Mix 1 1/3 cups chicken-flavored rice mix with 2 cups cold water and 1 tablespoon butter or margarine in a medium saucepan. Bring water to a boil over high heat. Cover and reduce the heat, and cook for 15 to 25 minutes, until liquid is absorbed.

Makes 4 to 6 servings.







I c rice

2 c liquid (water, broth, etc.)

1 Tbsp fat (oil, butter, etc.)

1/4 c chopped onion

1 Tbsp chili powder

1 Tbsp cilantro

1 tsp ginger

1/8 tsp turmeric

2 Tbsp lime juice

1/4 c roasted peanuts


Put everything EXCEPT the lime juice and peanuts in a pot. Bring to a boil. Stir once, reduce heat to simmer, and cover. Let simmer until water is absorbed, about 20 minutes. Remove from heat, and let sit 5 minutes. Stir in lime juice and roasted peanuts, and serve.







1 c rice

2 c liquid (water, broth, etc.)

1 Tbsp fat (oil, butter, etc.)

1 packet Goya brand “sazon con cilantro y achiote”


1 (15 oz) can gandules (pigeon peas) or green peas

1 c meat or poultry pieces, cut up, cubed, or just throw the meat in the pot whole


Put it all in a pot; bring to boil. Stir once, reduce heat to simmer, and cover. Cook until all the water is absorbed, about 20 minutes. Remove from heat, and let sit 5 minutes. Fluff with fork and serve.







1 c rice

2 c liquid (water, broth, etc.)

1 Tbsp fat (oil, butter, etc.)

1 can squid in its own ink (about 6 oz can) OR 2 Tbsp squid ink


Put it all in a pot; bring to boil. Stir once, reduce heat to simmer, and cover. Simmer until the liquid is absorbed, about 20 minutes. Remove from heat, and let rest 5 minutes. Fluff with fork and serve.







1 c rice

2 c liquid (water, broth, etc.)

1 Tbsp fat (oil, butter, etc.)

1 c chopped carrots

1 chopped onion

2 cloves garlic, minced

1 tsp curry powder

1/8 tsp pepper

1 Tbsp lemon juice

(Optional) 1 lb shrimp, chicken cubes, etc.


Put it all in a pot; bring to boil. Stir once, reduce heat to simmer, cover. Simmer until water is absorbed, about 20 minutes. Let sit 5 minutes. Fluff with fork and serve.







1 c rice

2 c liquid (water, broth, etc. - I prefer vegetable broth)

1 Tbsp fat (oil, butter, etc.)

1 tsp cilantro

1/2 tsp cardamom

1/2 tsp turmeric

1/2 tsp hot pepper sauce

dash salt

1/8 tsp cinnamon

1 c chopped carrots

1 (15 oz) can chick peas, rinsed and drained

1 c peas

2 Tbsp mint OR parsley


Put everything EXCEPT the chick peas and mint in a pot. Bring to a boil. Stir once, reduce heat, let simmer about 20 minutes, until the water is absorbed. Remove from heat, and let rest 5 minutes. Stir in chick peas, sprinkle mint on top, and serve.








1 c Uncle Ben's rice

2 Tbsp cooking oil

garlic powder

onion powder

(optional) bouillon

3 Tbsp soy sauce with half teaspoon vinegar (in place of lemon juice)

salt to taste

(optional) parsley flakes


NOTE: You can boil bouillon with the rice, but omit salt as package suggested.

Cook Uncle Ben's rice according to package, except omit butter. You can adjust saltiness later.

In a non-stick skillet (preferably), heat cooking oil. Add cooked rice, garlic, onion powder, and the soy sauce-vinegar mixture, and keep stirring. The amount of soy sauce can be adjusted to suit how dark you want your rice to be. Cook for 5 minutes, and add parsley flakes (if desired).

Serve this with any meat, beans, and veggies on the side.






No heavy cream needed.


1 c rice

3 2/3 c chicken broth

1 Tbsp fat (or non-stick spray)

1/2 tsp white pepper

1 1/2 c fresh spinach

1/2 c peas

1 tsp dill

1/2 c grated Parmesan cheese

1 tsp grated lemon peel


In a medium saucepan, bring broth and pepper to simmer. In the large saucepan, either use cooking spray or butter to grease the bottom. Put in the dry, uncooked rice. Cook and stir it for 1 minute. Stir in 2/3 cup of the broth - cook and stir until the broth is absorbed. Do the remaining broth, 1/2 cup at a time, waiting till one batch of broth is absorbed before adding the next. With the last 1/2 cup of broth, stir in the spinach, peas, and dill. Cook, stirring gently, until all the liquid is absorbed, and the rice is tender but firm to the bite. (Total time for adding broth is about 40 minutes.)

Remove saucepan from heat. Stir in cheese and lemon peel.







1 c rice

2 1/2 c liquid (chicken broth preferred)

1 Tbsp fat (oil, butter, etc.)

1 onion, sliced

1/2 c raisins

3 Tbsp peanut butter

1 Tbsp honey

1 tsp curry powder

1/2 tsp salt

1/4 tsp ginger

1/4 tsp cinnamon


Sauté onion. Put all ingredients in a saucepan. Stir it so the sticky ingredients are sort of blended in. Bring to boil. Stir once, reduce heat, cover, and simmer about 20 minutes, until the rice is done. Remove from heat, let rest 5 minutes. Fluff with fork and serve.






Pat Haug, WA


1 can cream of mushroom soup

1 can consommé

1 c white rice


Mix, pour into greased casserole, bake at 350° F for one hour to one hour fifteen minutes.

*Really good with ham or stuffed green peppers.

*You can use a bouillon cube and boiling water for the consommé.

*Cream of mushroom soup can be changed to any cream of and/or the substitute for creamed soups.








1 c Uncle Ben's converted rice

1 can vienna sausages (or 1/2 can Spam, or ham)

(optional) 1 can corn kernels

(optional) 1 c canned or cooked kidney beans

1/2 tsp garlic powder

1/2 tsp onion powder

1/2 tsp chili powder

(optional) 1/4 tsp ground cumin

1 c cut-up canned tomatoes

2 Tbsp cooking oil



Cook Uncle Ben's rice according to package directions. (Note: If using any canned veggies, you can use the liquid from these veggies to add to the water needed to cook the rice. This not only helps you save water, but also uses the nutrients found in those liquids.)

In a non-stick pan, heat the cooking oil, and sort of brown the meat on all sides. Add the tomatoes, and let simmer for 5 minutes. Add the rest of the ingredients, including the cooked rice, and keep simmering and stirring for another 5 minutes. Serve.


VERSION 2: (Much simpler and more into fuel-conservation!)

In a non-stick pan, heat oil and brown meat on all sides. Add tomatoes, and simmer for 5 minutes. Add un-cooked Uncle Ben’s rice, and necessary amount of liquid to cook it. Add everything else, and cook rice in this mixture.

NOTE: You have to cook this dish following the directions on rice package, as far as covering the pan, so rice will cook properly.







This recipe was made in desperation... nothing interesting in the fridge to make after being out all day, but my kids love it!


Bring four cups of water and 2 packages dried onion soup mix to boil. Add four cups instant rice, and set aside to do its thing. In a frying pan, brown 1/2 lb hamburger (or more if you have it). I also shred a couple of carrots into this to get veggies into the family. Add burger to rice and stir... great goop, and very filling!

*Can have a green veggie with it, and maybe homemade pudding, because a meal with dessert always seems better.

*Very cheap if you don't put the meat in, and use Aldi's dried soup at 59 cents for a box of 2 packets.

*Can be made with real rice - if I have time, I put the rice/soup mix in my rice cooker.







With all the high fat/cholesterol of mostly all canned meat products, it will be advisable to give our body system a break.


1 tsp garlic (powder or granules)

1 can plum tomatoes, drained and roughly chopped (so tomatoes are still in bigger chunks)

1 tsp sugar

1/2 tsp onion powder

1/2 tsp parsley flakes

(optional) dash of hot chili sauce

salt to taste

corn starch to thicken

2 Tbsp cooking oil


Heat oil in pan. Put in tomatoes and garlic, and let it cook on medium heat for approximately 5 minutes, stirring often. Add salt, sugar, and chili sauce, and simmer for another 5 minutes. Add parsley flakes.

NOTE: You have two choices here. You can serve this now over pasta with grated canned parmesan cheese, OR add half a cup of water (pasta boiled water) and corn starch to thicken the way you like it. Adjust salt to suit your taste.

You can also add canned baby clams if you feel you need the protein.


*This is great for those on restrictive diet, since you can even minimize fat (low-fat), and for low-cholesterol it will be even better if you use olive oil.

*For weight-loss diet, I would just boil the tomatoes and spices instead of sautéing. I find that I could eat a bigger portion of pasta and still lose weight.








2 c macaroni

1/2 can cream of chicken (or mushroom)

1/2 c Velveeta cheese (chopped up for quick melting)

(optional) 1 Tbsp powdered milk (or evaporated milk)

corn starch to thicken


Cook macaroni, using only a little salt. Save the water it boiled in. In a pot, put 1 cup of the macaroni water and mix with the cream soup and Velveeta. Heat it up on low heat. Mix corn starch with a little water; add this to the sauce and stir. Add cooked macaroni; serve at once (not too appetizing when cold). Serve with Vienna sausages and green beans on the side.







Prepare a box of Kraft macaroni and cheese. Stir in a can of chili and heat… that's it! So good, and so easy.







canned chicken

1/2 can cream of mushroom (or chicken)

1 1/2 c water

approx. 3 thin slices of Velveeta (for easy melting)

1/2 tsp onion powder

1/2 chicken bouillon

(optional) 1/2 tsp sugar

corn starch to thicken


Stir cream soup with water. Stir in chicken and bring to a boil. Reduce heat and add the rest of ingredients. Simmer until cheese melted and well-mixed in. Add salt, if needed, depending on your taste. Thicken with corn starch (mixed with little water).

Serve with pasta and grated parmesan (optional).

*You can substitute ham for the chicken.






(by the ferret herself!)


As with all the good stuff, one day I couldn't find my favorite frozen lunch entree so I made up this recipe. It's Y2K-compliant since it can be made with a combination of dehydrated and canned products, and cooks quickly when made with Angel Hair pasta. It's a very forgiving recipe, and still tastes good with "a little more or a little less".


Start 1 quart water to boil for pasta. Cook 6 ounces dry pasta per the directions. Sauté 2 tablespoons chopped onion in 1 tablespoon olive oil until translucent. Add 1 (6.5 oz) can of chopped clams, 1 teaspoon lemon juice, 3 dashes Tabasco Sauce, 1/2 teaspoon dried basil, 1 shake seasoned salt (I like Season-All), 1/4 teaspoon garlic powder, 1/4 cup white wine, and 1/4 cup chicken broth (it can be made with 1/2 cup chicken broth if wine is not available). Add salt to taste. Simmer for 15 minutes. If desired, thicken the sauce with 1 teaspoon of Parmesan cheese. Remove pasta from water when cooked. Top pasta with clam sauce. Top with Parmesan cheese.

Makes 2 servings.

*I think this would also be good if sautéed mushrooms were added, but I haven't tried that yet.








1 can Spam or ham, cut into cubes

1 can green beans

ramen noodles or pasta (spaghetti, linguini, fettuccini, spaghettini, or angel hair)

1/4 tsp ginger powder

1/3 tsp garlic powder

1/4 tsp black pepper

3 Tbsp soy sauce with 1 tsp vinegar

1/2 tsp sugar

salt to taste

(optional) dash of hot chili sauce

1/2 tsp beef bouillon (optional and only if using pasta - if ramen is used, you can use the soup base packet it came with)

2 Tbsp cooking oil

2 c water (pasta boiling water)

corn starch to thicken


Sauté meat with garlic powder for a few seconds in hot oil to avoid burning the powder. Pour 2 cups of water (pasta boiled water), and add all seasonings. Bring to boil and simmer for 2 minutes. Add green beans, and let simmer for another minute. Thicken with corn starch, depending on how thick you want it to be. Mix in cooked and drained Ramen noodles or pasta. (Most Ramen noodles have a small packet of sesame oil; pour this on top before serving and after you have removed the noodles from heat.) Serve hot.

NOTE: Adjust the seasonings to your taste.

*I have used minimal ginger in this recipe.

*Be careful of using bouillons with canned meat, for it might get too salty. You know your own bouillon brand best, so you have a better idea how salty it is.

*You can "play" with this recipe.







1 c raw lentils

1 Tbsp olive oil

2 cloves garlic, minced

1/2 lb spinach leaves

1 (14 oz) can imported plum tomatoes, chopped, with liquid

3 Tbsp tamari (sesame paste)

2 tsp curry

1/4 fresh ginger

1/4 tsp cinnamon

1/4 tsp nutmeg


Wash, sort, and cook lentils until tender but firm. Heat oil in large skillet, and add garlic to sauté. Add spinach, and steam, covered. Add lentils and remaining ingredients. Cover and simmer over very low heat 15 minutes. Serve over grains.

*Especially good over brown rice, couscous, or even mashed potatoes.







Take some wheat berries and twice the amount of water; put in a pan. Boil for 45 minutes, or until the wheat is tender. Drain (save the liquid for soup). Spread the wheat kernels on a cookie sheet. Dry out in a 250° F oven for about 45 to 60 minutes. After completely dry, grind coarsely. Store in airtight containers.

You can use bulgur in any recipe that calls for cracked wheat.








From 1999 Mrs. Survival Virtual Recipe Book



Soups and Stews






Cruel Shoes


2 c nonfat dry milk

3/4 c cornstarch

2 Tbsp dried minced onion flakes

1/2 tsp pepper

1/4 c instant chicken bouillon (or other flavor)

(optional) 1 tsp crushed basil

(optional) 1 tsp crushed thyme


Combine all ingredients, mixing well. Store in airtight container.

*This makes 3 cups of mix, equivalent to about 9 cans of soup.

*This mix has about 1/3 the calories and sodium as purchased condensed soup.



Combine 1/3 cup of mix with 1 1/4 cups water in saucepan. Cook and stir until thickened.

OR add mix and water to browned and drained casserole meat, and cook in skillet or saucepan with other casserole ingredients.

OR use instead of canned soup in any casserole.








1 (8 oz) can tomato sauce

1 c milk

1 Tbsp butter or margarine

1/4 tsp garlic powder

1 tiny pinch sugar

pepper to taste


Whisk milk into tomato sauce over medium heat in small saucepan. Add rest of ingredients, heat to simmer. Serve with grilled cheese sandwiches or cheese crackers.







Add 2 tablespoons rice and 2 tablespoons barley to 3 cups of water in large pot. Add 2 diced medium carrots. Fry 6 slices of bacon until crisp. Crumble bacon and add to soup along with the fat (I didn't promise this was low fat!). Cook 30 minutes. Add 1/2 cup chopped onions, 1/2 cup chopped cabbage, 1 tablespoon dried parsley flakes, 1 1/2 cup diced potatoes, 2 teaspoons salt, and 2 cans tomato sauce. Cook 30 minutes longer, adding enough water to make 2 quarts soup. Add 1 teaspoon brown sugar and 1/2 teaspoon garlic powder for a richer flavor.

This recipe can easily be converted to use items from your food storage, such as dehydrated vegetables. I like to serve it with additional garlic powder.






Grandma Sue

A very easy and filling soup.


6 potatoes, peeled and cut into small chunks

1 sm onion, finely chopped

Put in a large pan or pot with a lid. Add 4 cups of water, and cook until the potatoes are tender. While they are cooking, mix together 4 eggs, beaten, and enough flour to form a soft dough.

When the potatoes are cooked, add the egg mixture by small teaspoonfuls on top of the potatoes. Cover and let cook about 12 to 15 minutes. Remove cover when done, and add 2 tablespoons of margarine, salt and pepper, and either dry milk powder or a couple cans of evaporated milk.






Bumble from Louisiana


1 (5 1/4 oz) pkg au gratin potatoes

1 (11 oz) can whole kernel corn, drained

1 (10 oz) can Rotel tomatoes

2 c water

2 c milk

2 c cubed Velveeta cheese


In 3 quart saucepan, combine contents of potato box, corn, tomatoes, and water. Mix well. Bring to a boil. Reduce heat, cover and simmer for 15-18 minutes, until potatoes are tender. Add milk and cheese. Cook and stir until cheese is melted. Makes 6-8 servings.

Excellent recipe for Y2K, and also delicious, and best of all… "EASY"!

Enjoy and God Bless you all!







2 cans mixed vegetables

1 (28 oz) can diced tomatoes

1 can red beans

1 can white beans

1 can corn

1 tsp of spice of your choice (basil ,marjoram, or oregano)

1/2 tsp garlic powder

2 cubes beef bouillon (you can also use canned beef broth)

1 jar canned beef (may substitute beef flavored tvp* if you want)


Add all of the tomatoes and mixed vegetables, including the water that they are canned in, to a stock pot (excluding beans). Add your bouillon; at this point add spices (1 teaspoon of basil, or marjoram, or oregano). Rinse and add the beans (some may prefer to use the liquid the beans are canned in to add body to the soup). Mix in your canned beef or tvp. Cook for around 15 minutes. You can add pasta to this soup, about 1/2 to 1 cup of pasta. Pasta stars, or other small pasta, make a nice addition to your soup. You may want to add some water to your soup; I prefer a thick soup.

*tvp = textured vegetable protein








4 very large yellow onions (I prefer Walla Walla sweets, they are the best)

3 or 4 Tbsp olive oil

1 clove garlic, minced

1/4 c red wine (I prefer a Cabernet Sauvignon or a Pino Noir)

1 tsp oregano

10 beef bouillon cubes

water to cover onions


In a large stock pot or dutch oven, add olive oil. Chop onions into large pieces (I quarter the onions, and then halve the quarters). Add to olive oil. Add minced garlic. When onions begin to caramelize (turn a little brown), add bouillon cubes. When the bouillon cubes are mostly dissolved, add the wine and stir well. Add enough water to completely cover the onions. Bring to boil. Reduce heat to a low boil or fast simmer and cover. Simmer about 45 minutes, or until onions are tender. Add oregano (you can use other herbs if you like). Simmer an additional 10 minutes to incorporate the flavor of the oregano.

Serve with sourdough bread and a nice Cabernet, Pino, or Merlot.






Mountain Mommy


4 slices bacon

1 lg onion, diced

4 c diced potatoes

4 c frozen or fresh corn

1 can cream of mushroom soup

1 c cream

2 - 3 c milk


Sauté bacon and onions until onions are clear. Add remaining ingredients and cook until the potatoes are soft.






Jack & Barb

This corn chowder has turned into a staple at our house. It is a good way to use up our surplus goat’s milk. Since fresh goat’s milk is sooo good, we don't use the half and half. If you use cow’s milk, half and half is recommended.


2 med onions, chopped

1 red bell pepper, chopped

1 green bell pepper, chopped

8 oz canadian bacon, chopped (or regular bacon may be used)

1/2 c butter

6 Tbsp flour

1 Tbsp margarine

1 pint turkey broth (or chicken broth)

2 (16 oz) cans whole kernel corn, undrained (or frozen corn, or fresh)

1 (16 oz) can canned cream style corn

2 c of potatoes, diced

1 c half and half

salt and pepper to taste


Melt butter in a 4 to 6 quart sauce pan. Add onions, peppers, and bacon. Over medium heat, cook, stirring often, until onions and peppers are softened, about ten minutes. Add flour, and continue cooking for 3 to 4 minutes, stirring constantly. Add turkey broth and stir until thickened. Stir in whole corn, creamed corn, potatoes, and black pepper. Reduce heat and simmer, uncovered, for twenty minutes, stirring occasionally. Stir in half and half, heat through, and serve.

Serves about 8 people.








1 lb dried green split peas

2 1/2 qt water

2 lb ham hocks (or meaty bones)

1 lg onion, diced

5 or 6 med carrots, diced

4 or 5 celery stalks, sliced

2 Tbsp bacon grease

2 med bay leaves

2 whole cloves

3 whole black peppercorns

1 tsp garlic powder

1/2 tsp thyme

1 tsp Worcestershire sauce

1/8 tsp cayenne sauce (you can use Tabasco)

3 or 4 med potatoes, peeled and diced

salt and pepper to taste

(Adjust the vegetables to your taste, this is the mix I like.)


Wash the peas and pick over. Soak in 2 1/2 quarts warm water for at least 8 hours; I usually just do it before I go to bed. (I tried it with 4, but the peas took longer to cook.)

Melt the bacon fat in a large soup pot. Add the onion, celery, carrots, thyme, garlic powder, Worcestershire sauce, and cayenne sauce. Sauté 3 to 5 minutes, or until the vegetables are cooked yet still firm. Place the bay leaves, cloves, and peppercorns in a square of cheesecloth or a muslin bag (make sure your muslin is food grade please; I don't want Northy screaming at me because you went to House of Fabrics and bought muslin for $1.99/yd!).

Add the peas and soaking liquid, ham hocks (or bone), and the spice bag to the pan. Bring to boil. Periodically skim off the foam when the mixture comes to a boil. Reduce heat and simmer for 1 1/2 hours. Keep checking for foam. (You can use a slotted spoon to remove the foam, but there is a kitchen gadget that works better. I don't know what it's called. It's metal, slightly angled, has a handle like a big metal spoon; the head is round and full of holes. I think it's used to fry foods.)

Add the diced potatoes and simmer another 30 minutes. Remove the ham hocks or bone and set aside to cool. Remove the meat and discard any fat, sinew, and gristle. Dice the lean meat into small cubes. Check the consistency of the soup, and if desired, add more water. If the soup is not thick enough, extend the cooking time. Add the diced ham, adjust the seasoning, remove the spice bag, and serve.

This can be canned. I have done it once before a few years ago. I believe I canned it in quarts for 90 minutes (because of the ham) in a pressure canner. I think it made 5 or 6 quarts. Sorry, it's been a little while. But it's very yummy!







1/2 c raw pearled barley

6 1/2 c stock or water

1 tsp salt

3 Tbsp tamari

3 Tbsp sherry

3 Tbsp butter

2 cloves garlic, minced

1 c onion chopped

1 lb mushroom, sliced


Cook barley in 1 1/2 c stock in soup kettle until tender. Add remaining stock, tamari, and sherry. Sauté onions and garlic in butter. When they soften, add mushrooms and salt. When all tender, add barley, being sure to add the liquid the vegetables expressed while cooking! Give generous grind of pepper and simmer 20 minutes, covered, at lowest heat. Taste to correct taste.

Serves 6-8.








5 c chicken broth, or more

3 c water, or more

1 1/2 c lentils, picked over and rinsed

1 c long-grain brown rice

1 (35 oz) can tomatoes, drained (save the juice) and chopped

3 carrots, halved lengthwise and sliced crosswise into 1/4-inch pieces

1 lg onion, chopped (1 c)

1 lg stalk celery, chopped (1/2 c)

3 lg cloves garlic, minced (1 Tbsp)

1/2 tsp crumbled dried basil

1/2 tsp crumbled oregano

1/2 tsp crumbled thyme

1 bay leaf

1/2 c minced fresh parsley

2 Tbsp cider vinegar, or to taste

(optional) salt to taste

freshly ground black pepper to taste


In a large, heavy saucepan or Dutch oven, combine the broth, water, lentils, rice, tomatoes, reserved tomato juice, carrots, onion, celery, garlic, basil, oregano, thyme, and bay leaf. Bring the soup to a boil, reduce the heat, and cover the pan. Simmer the soup, stirring it occasionally, for 45 to 55 minutes, or until the lentils and rice are both tender. Remove and discard the bay leaf. Stir in the parsley, vinegar, salt, and pepper. If necessary, thin the soup with additional hot broth or water.

PREPARATION TIP: If this soup is made ahead to be frozen, stop after step 1 and add the parsley and seasonings after reheating.

NOTE: This is straight out of “Jane Brody's Good Food Book”. Served with hot whole wheat rolls and butter, it just doesn't get much better!







Mung beans are a small green type of bean, and those sprouts we buy usually come from these.


1 c mung beans

2 - 3 c water

1 can whole or chopped tomatoes

1 tsp garlic powder (I love it garlicky!)

1/2 tsp onion powder

1/2 tsp salt

1/2 tsp parsley flakes

(optional) chicken bouillon

(optional) diced ham

2 Tbsp cooking oil


Boil beans with salt in large pot until soft (skins have split open). From this point, you can either mash this through a screen or sieve to separate skin from bean flesh (under normal circumstances, I liquefy the beans in a blender), or eat everything, including skin (much better, for more fiber).

In a non-stick skillet, sauté' garlic, onion, and tomatoes, and let simmer for approximately 10 minutes. Add all ingredients, and bring to boil. Then pour the sautéed tomatoes into the pot and mix with the beans. Bring to boil and let simmer for 5 minutes. Season with black pepper and serve.

Left-overs, after sitting for a while, will become thick. Just add a bit of water and heat.







I got this recipe from Murphy’s Restaurant in Prescott, AZ. Murphy’s is listed as one of the top 300 restaurants in the nation, and this soup reflects it!


I bell pepper, diced

1/4 bunch celery, diced

3/4 med yellow onion, diced

1 oz olive oil

3 1/4 c tomato puree

1/2 bunch green onions (or to taste)

1/4 can green chilies, diced

1 1/3 c tomato juice

1 oz chicken base

1 oz beef base

3/4 tsp oregano

3/4 tsp garlic salt

3/4 tsp black pepper

1 5/8 c corn

2 Tbsp fresh cilantro (OR 3/8 tsp dry)

1 1/2 c diced tomato


Sauté the peppers, celery, and yellow onion in oil until clear. Add tomato puree and sauté another 5 minutes. Add remaining ingredients, and bring to a boil.

When serving, garnish with grated jack cheese and tortilla chips.






This is the kind of soup that our family craves in dead of winter. I usually serve it with lots of hot, crusty french bread.


4 c potatoes, peeled and chopped

3 c leeks, sliced

2 (15 oz) cans chicken stock

5 cans of water (or more chicken stock, if desired)

1 Tbsp salt

1/2 c heavy cream (or more, if desired)


Cook potatoes and leeks with salt in dutch oven till very tender, approximately 50 minutes. (At this point, I usually take some potatoes out and put aside, as my family prefers some chunks of them in the final outcome.) Puree in a blender, and stir in cream.

*Pieces of fried bacon or ham are optional, but for a really good soup, toss in some garden fresh peas and let cook.

*I usually toss in some dill, spike, lemon pepper... about 1/2 teaspoon of basil or whatever for seasoning.

*If you over-season, just add more cream.








1 can corned beef

1/2 canned potatoes (cut into cubes)

1/2 canned corn kernels

1/2 canned green beans

1/2 canned peas

1/2 canned carrots

1/2 c cut-up canned tomatoes

salt to taste

(optional) 1 Tbsp Worcestershire sauce

(optional) 1/2 tsp garlic powder

(optional) 1/2 tsp onion powder

(optional) 1/2 tsp crushed sweet basil

(optional) 1 bay leaf

(optional) 1/2 tsp paprika

1 Tbsp cooking oil


corn starch to thicken


Heat oil and add the corned beef. Stir up the beef so it gets separated. Add cut-up tomatoes, and simmer for a couple of minutes, stirring occasionally. Add 2 cups water and bring to boil. Add your seasonings, adjust salt to taste. Let simmer for 5 minutes. Add potatoes and corn, let simmer for a couple of minutes. Add green beans and peas. Mix 1 teaspoon cornstarch with a little water and stir into stew to thicken.

NOTE: Vegetables mentioned in this recipe are optional (you can either eliminate some or include all... adjust water and seasoning to your taste).

You can serve this over rice or with bread.






Jack & Barb

A good, hearty chili!


3 lb stew meat, chopped into one or two inch pieces

1 lb hamburger

1 1/2 sm onions, chopped

1 (16 oz) can tomatoes

1 (16 oz) can of beer

2 pkg chili seasoning mix

1 Tbsp chili powder

2 (16 oz) cans kidney beans

1 tsp sugar

2 green chili peppers, chopped

3 c water

1 jalapeno pepper, minced

1/4 c smooth or chunky peanut butter


Brown meats in a small amount of oil and add the rest of the ingredients. Cook until done, and you may want to add salt to taste.







Some folks don't eat much meat, or don't want it with every meal, so here's an alternative to chili with meat. It's a little different, but it's pretty good.


3 or 4 Tbsp olive oil

5 or 6 cloves garlic, minced

1 med yellow onion, chopped

2 tsp herb mix (your choice, I like basil and thyme for this)

1 tsp salt

1 tsp chili powder

2 or 3 whole cloves

5 (or more) whole dried red chilies (these are hot, so don't get carried away!)

3 (16 oz) cans kidney beans (I usually use 2 dark and one light)

3 (15 oz) cans stewed tomatoes, chopped

1 c diced carrots

1 tsp hot chili sesame oil (this is hot, too, but the end product is ok, not too hot, just a little spicy)

1 c cashews

1 c zucchini, diced


In oil, sauté garlic, onion, and herbs until onion is translucent. In large stock pot, add sauté mixture, salt, cloves, chili powder, tomatoes, and dried red chilies, and simmer over medium heat for one hour. Add kidney beans, carrots, hot chili sesame oil, and cashews. Simmer for another 1 1/2 hours. Add zucchini and simmer for another 30 minutes. Serve.

This is pretty good. If you want like it the first time, but it's too hot, or not hot enough, adjust the hot chili sesame oil up or down by 1/2 teaspoon.

I have a friend who likes it really hot, and he puts in 1 1/2 tsp hot chili sesame oil AND 15 dried red chilies! Ay Caramba!








1 lb lean ground beef

3/4 c dried bread crumbs

1 egg, beaten

1 tsp salt

1 Tbsp fresh or dried parsley

1 sm onion, chopped

1/8 tsp pepper

1 (10 1/2 oz) can undiluted vegetable soup

2 Tbsp grated parmesan cheese


Mix all ingredients except soup and cheese. Shape into 12-14 meatballs. Carefully lower meatballs, one at a time, into 2 quarts boiling water; cook 40 minutes. Add soup, simmer 15 minutes, remove from heat, and sprinkle with cheese. Serve with crusty Italian bread.








1 c boiled chicken, chopped

2 eggs, beaten

fresh green onions, chopped

2 c chicken broth

2 pkg ramen noodles


Bring broth to boil. Add noodles and cook three minutes. Stirring broth rapidly, SLOOOWWWWLLLY add beaten eggs while stirring. Add chopped chicken, garnish with chopped green onions.

Serves two. (easily)

Great for when you have the Asian flu!

Best eaten with chopsticks, it slides off of forks!

Don't wear best blouse or shirt… it's slurpy!







This is a special family favorite for Christmas Eve. I LOVE it!


1/2 c cream or milk (cream is better!)

1/4 c butter

2 pints oysters (with liquid)

1 tsp salt

dash of pepper


Heat milk or cream to scalding. Just before serving, melt butter in saucepan; add oysters and liquid. Cook gently just until oyster edges curl. Add to scalded milk or cream. Season with salt and pepper; serve immediately with oyster crackers.

Makes 4 servings.

I double or triple the recipe, and always like to add extra oysters!







Captain Dan’s recipe.


2 lg onions, diced small

1/4 c butter or margarine

2 - 3 slices bacon, diced small (or a few bite-size chunks of salt pork)

1/2 tsp dill weed

salt and pepper to taste

2 qt water

1 pt chopped clams

1 lg can evaporated milk (or 1 pt half and half)

6 - 10 potatoes, as large as your fist, diced

1 can cream of celery soup


In large saucepan, simmer onion, butter, and bacon. Add dill weed, salt and pepper. Sauté about 5-10 minutes. Add about 2 quarts of water. Add potatoes, clams, and celery soup; simmer with cover until potatoes are tender. Reduce heat and add evaporated milk.

*After you add milk, you may want to add a little more water or regular milk, depending on how you like it.

*I usually thicken chowder by adding 1 cup cold water with 3 Tbsp of flour in a jar; shake well and stir into chowder.

*As you may well know, there are many more recipes for making "chowda" here on Cape Cod, but this is really good! Enjoy!






(for canning)

Here's what the Ball Blue Book says:


1/2 lb diced salt pork

1 c chopped onion

3 to 4 qt chopped and cleaned clams, with juice

2 qt diced and peeled potatoes

2 qt boiling water

salt and pepper to taste


Sauté salt pork until light brown. Drain off excess fat. Add onion, and cook until onion is tender, but not brown. Combine pork mixture, clams with juice, potatoes, and water in a large saucepot. Boil 10 minutes. Season to taste.

Only process in half pint or pint jars. Ladle hot chowder into hot jars, leaving a 1-inch headspace. Adjust 2 piece caps.

Process pints and half-pints 1 hour and 40 minutes at 10 pounds pressure in a steam-pressure canner. Yield: about 20 half pints or 10 pints.

To serve: For New England Chowder, add the following to each pint:

(reduce by half for each half-pint)

2 Tbsp butter

2 c milk






This is supposed to be like the sweet/sour chili dogs served in Chinese buffets. Serve over rice.



any canned sausages (including small vienna)

1 can kidney beans

1 cut-up tomatoes

1 can tomato sauce

1 tsp chili powder

1/4 tsp cumin

1/2 tsp paprika

1/2 tsp onion powder

1/2 tsp garlic powder

1/2 tsp salt

1/2 tsp sugar

1 Tbsp cooking oil


Heat oil and fry cut-up tomatoes for a couple of minutes. Add cut-up sausages. Simmer for at least 2 minutes. Add the rest and bring to boil. Lower heat and simmer for approximately 20 minutes and thicken with flour or corn starch, or simmer until liquid lessens, stirring often.




canned sausages

1 lg can tomato sauce

1/2 c water

2 heaping Tbsp sugar

1/2 tsp salt

1/2 tsp chili powder (or more if you want it strong)

1/2 tsp garlic powder

1/2 tsp onion powder

1/2 tsp paprika

cornstarch to thicken

1 Tbsp oil


Heat up oil and fry cut up sausages. Add tomato sauce and water, and bring to boil. Add all seasonings and lower heat. Adjust salt and sugar according to taste. Simmer for approximately 15 minutes. Thicken with cornstarch mixed with a little water.






Jack & Barb

This recipe is for my hog rendering pot in which I make all my soups and stews. This recipe serves 150 people. So it could be cut down somewhat to serve a few less people. This is a really good stew for fall harvest.


37 1/2 lb beef soup bones*

56 1/4 lg carrots, diced or chopped

9 1/3 bay leaves

37 1/2 lb canned tomatoes

9 1/3 gallons of water

1/4 c Tabasco sauce

3 1/2 c lemon juice

18 3/4 lb sauerkraut

4 2/3 qt chopped onions

37 1/2 cloves of garlic, minced

37 1/2 lb beef back ribs (can substitute stew meat)

37 1/3 qt shredded cabbage

2 1/3 c parsley, chopped

1/3 c salt

3 1/2 c sugar


In a large pot (25 gallon or more), brown meat. Add all the ingredients. Stir well and cook for about 4 hours, or until meat is done and tender. (Sometimes this may take up to five hours, depending on your fire.) Simmer for another hour or two. Cool in smaller pots and freeze.

This stew freezes exceptionally well. I’ve had it two years later, and it still is good.








A possible Y2K solution


1 very large elephant



(optional) 2 rabbits


Take elephant and cut into bite-size pieces. Place into large stew pot over outdoor fire. Add water to cover, and salt and pepper to taste. Simmer for 4 weeks until tender. Adjust seasonings.

This will serve 3,500 people. If more people come than you expected, add the two rabbits.

CAUTION: Add rabbits only if this is really necessary, because most people do not like to find hare in their stew!







Link to comment

From 1999 Mrs. Survival Virtual Recipe Book









1 egg yolk, hard-cooked

1 egg yolk, uncooked

1/2 tsp salt

1/4 tsp pepper

1/2 tsp prepared mustard

1/4 tsp Worcestershire sauce

1 c salad oil

3 Tbsp vinegar or lemon juice


Place hard-cooked egg yolk in a bowl and mash it fine. When the yolk is like powder, add uncooked yolk, and stir until mixture is smooth. Then add sugar, salt, pepper, mustard, and Worcestershire sauce. When the whole is well mixed, add oil gradually, stirring constantly, and thin as necessary with vinegar or lemon juice. Chill for 1 hour before using.

*Originally, only a spoon was used in beating this dressing, however, now a wire whisk, small wooden spoon, rotary egg beater, or a four-tined fork may be used.








1 Tbsp sugar

1/2 c evaporated milk

1/2 tsp paprika

2 1/2 Tbsp vinegar

1/2 tsp salt

1 1/4 - 1 1/2 c salad oil

few grains white pepper

1/2 tsp dry mustard


Mix dry ingredients with milk; beat in vinegar, and add oil gradually, beating thoroughly. Use LESS oil for a thinner mixture or thin with evaporated milk before serving. Makes 1 pint.







1 c plain yogurt

1/4 c olive oil

2 - 3 Tbsp minced fresh dill (or 1 1/2 Tbsp dry)

juice of 1/2 lemon


Mix thoroughly and enjoy.








1 c sour cream (or plain yogurt)

1 tsp dill weed

1 tsp Bon Appetit spice mixture

1 tsp onion powder

assorted crackers, chips, and/or raw vegetables


Place sour cream or yogurt in bowl and add seasonings. Mix thoroughly. Cover and refrigerate at least 1 1/2 hours to blend flavors. Serve with crackers, chips and or raw vegetables. Makes 1 cup.

*Tip: This dip is delicious when served as a topping on baked potatoes.







1 c white vinegar

1 1/2 inches stick cinnamon, broken

1 1/2 tsp whole cloves

1 tsp celery seed

8 lb tomatoes (24 medium)

1 med onion, chopped (1/2 cup)

1/4 tsp cayenne pepper

1 c sugar

4 tsp salt


In a saucepan, mix the first 4 ingredients. Cover, bring to boiling. Remove from heat; let stand. Wash, core, and quarter tomatoes. Drain in a colander, discard liquid. Place tomatoes in a large kettle. Add onion and cayenne pepper. Bring to boiling, cook 15 minutes. Stir often.

Put mixture through food mill; discard seeds and skins. Add sugar to tomato juice. Bring to boiling. Simmer about 1 1/2 to 2 hours, or till reduced by half. (Measure depth with ruler at start and at finish) Strain vinegar mixture into tomatoes, discarding spices. Add salt. Simmer for 30 minutes, or till desired consistency. Stir often.

Water Bath Canning: Prepare ketchup as above. Pour hot ketchup into hot, clean pint jars, leaving 1/2 inch headspace. Wipe jar rims, adjust lids. Process in boiling water bath for 10 minutes for pints. Start timing when water boils.

Makes 2 pints.







7 qt tomato puree (18 lb tomatoes)

3 Tbsp salt

2/3 c sugar

1 Tbsp paprika

1/4 tsp red pepper (cayenne)

1 Tbsp dry mustard

1 1/2 Tbsp whole peppercorns

1 Tbsp whole allspice

1 Tbsp whole mustard seed

4 bay leaves

7 small hot red chili peppers (depends on how small is small, and how hot is hot!)

1 Tbsp basil

2 c vinegar


Tie up whole spices LOOSELY in thin white cloth. Blend dry mustard with little puree so you don't get lumps, and then throw all ingredients together EXCEPT vinegar. Simmer until thick, about 1 1/2 hours. (Stir occasionally so tomatoes won’t burn.) Add vinegar and cook another 10 minutes. Remove spices and pour into hot sterile jars. Process 10 minutes in boiling water bath.

Makes 4 pints.






Use dead ripe tomatoes!


48 med tomatoes (8 lbs)

2 ripe red sweet peppers, seeded and cut into strips

2 sweet green peppers, seeded and cut into strips

4 onions, peeled and quartered

3 c vinegar (white or apple cider if the acidity is adequate)

3 c sugar

3 Tbsp salt

3 tsp dry mustard

1/2 tsp ground red pepper (cayenne)

1 1/2 tsp whole allspice

1 1/2 tsp whole cloves

1 1/2 tsp broken cinnamon stick


Tie allspice, cloves, and cinnamon stick LOOSELY in thin white cloth. Quarter tomatoes and remove stem ends. Add peppers and the onions. Mix, then put in blender, filling no more than 3/4 full. Whirl at high speed 4 seconds. Pour into large kettle. Repeat with remaining vegetables until all have been whirled. Add vinegar, sugar, salt, dry mustard, ground red pepper, and remaining spices tied up. Simmer, uncovered, in a 325° F oven until volume is decreased to half. Remove spices.

Pour into hot jars. Adjust lids. Process in boiling water bath 10 minutes.

Makes about 5 pints.






Works well with beef roast!


14 lbs tomatoes, slightly ripe

1/2 c salt

1 med head cabbage

6 lg unpeeled red apples, cored

6 lg sweet green peppers

6 lg sweet red peppers

6 c sugar

1 qt vinegar

1 1/2 oz mixed pickle spices (tied in cheese cloth)


Grind tomatoes. Cover with 1/4 cup salt and let stand 3 hours; drain.

Coarsely grind cabbage, apples, and peppers. Add to tomatoes. Add 1/4 cup salt, sugar, vinegar, and spices (tied up), and cook 30 minutes; remove spices. Let stand over night.

Reheat to boiling point. Pour into hot sterile jars and process 10 minutes.

Recipe makes 12 pints.







16 c chopped tomatoes

4 c chopped onions

4 chopped green peppers

3 pods hot peppers, chopped

1/2 c sugar

1/3 c salt

2 tsp pepper

12 oz can tomato paste

2 1/2 c white vinegar

3 Tbsp garlic salt

1 1/2 Tbsp chili powder


Mix. Let sit 2 hours, uncovered.

Then, you could put it in jars and keep refrigerated and eat as is, or you could can it, processing it like you would for tomato juice or whole tomatoes.








About 6 lg tomatoes, diced

2 (6 oz) cans green chile salsa

1 med onion, diced

1 anaheim pepper (these are not hot)

1 or 2 jalapeno peppers (optional -- these are hot)

1 serrano or banana pepper (optional -- these are hot, too)

salt to taste


Combine all ingredients in a large bowl and serve fresh. If it's too hot, add more tomatoes.

*You can use cilantro, my kids don't like it, so I leave it out. If you use it, add about 1/4 cup roughly chopped cilantro.






This comes straight from the heart of Trumbull County, Ohio, and back a couple of generations!


Grind 1 peck green tomatoes. Sprinkle tomatoes with one cup salt and let stand overnight. Drain and squeeze.

Add 1 quart vinegar and 2 pints water. Boil 15 minutes, drain and squeeze. Add another 1 quart vinegar and 1 quart sugar. Grind 6 large onions, 6 peppers (3 red and 3 green), add to tomatoes.

In cloth bag, put 1 Tbsp celery seed, 1 Tbsp whole cloves, and 2 sticks cinnamon. Boil all for 15 minutes. Remove bag of seasonings.

Seal in hot sterile jars, water bath 10 minutes.

Makes 10-11 pints.

*Very good in ham salad and on hot dogs.






This recipe is a sweet pickle, and requires three days.

Starting notes:

*Stalks are at their prime in the months of June, July and August.

*Wash, peel and use kelp stalks the same as you would green cucumbers or tomatoes for relish/pickles.

*May also be used same as watermelon rind for preserving.


use 4 lb giant kelp

3 1/2 c sugar

2 c white vinegar

1 c salt

1/2 tsp alum

1/2 tsp oil of clove

1/2 tsp oil of cinnamon



Cut stalks into 12" lengths and split bulbs. Use veggie peeler to remove dark surface and discard. Keep pieces covered in a brine solution of 1 cup salt and 2 gallons water for two hours. Wash thoroughly in cold water. Cut into 1" cubes.

Soak cubes in 1/2 teaspoons salt and 2 quarts water for 15 minutes. Drain, wash, re-drain.

Drop cubes into enameled tray and cover with boiling water. Simmer until a few pieces are tender (pierce with a fork to test). Drain.

Combine sugar, vinegar, and spice oils. Simmer 2 minutes and pour over kelp. Let stand overnight in enameled pan/kettle/crock.

In the morning drain off and save syrup. Reheat kelp to boiling point with just enough water to prevent sticking. Pour off water, recover with syrup, and let sit another 24 hours.

Day three: Heat both kelp and syrup to boiling point and seal immediately in hot, sterile, pint jars. Process as for pickles.






*NOTE: This is a three day pickle process, but worth the effort!


7 lb watermelon rind*

salt water (1/4 c salt to 1 qt water)

7 c sugar

2 c vinegar

1/2 tsp oil of clove

1/2 tsp oil of cinnamon

(optional) red coloring

*Use rind from firm, preferably under-ripe melon.


Prepare melon rind: Trim green from rind, and most the pink, BUT do leave a small, thin margin of the pink!! Cut into 1 inch cubes. Soak 2 hours in salted water, covered (if necessary, weight with saucer). Drain, rinse, and cover with cold water.

Bring to boil and cook until tender but not soft (about 10 minutes). Drain.

Combine sugar, vinegar, and spice oils, and heat to boiling. (Add color at this time if desired.) Pour over rinds in large glass or pottery bowl to let stand over night at room temperature. Cover with waxed paper.

Morning two: Drain off syrup; heat to boiling, and pour over rinds. Let stand as before.

Morning three: Heat rinds in syrup. Pack quickly into sterile hot jars, and process in boiling water bath 5 minutes.

Makes approximately 7 pints.







2 lb firm but ripe cantaloupe

4 c sugar

juice of 1 lemon


Peel melon, slice thinly and about one inch in length. Add sugar to melon, mix, and let sit over night.

Next morning, add lemon juice and cook mixture until clear. Pour into sterile jars and process in boiling water bath.

Makes 2 pints.







1 very full quart ripe strawberries (don't skimp here!), green tops removed

1/2 c vinegar

1 c sugar

ground cinnamon

ground cloves


Place strawberries in stoneware or a porcelain pan, covering each layer with a couple of shakes of cinnamon and cloves. In a separate sauce pan, bring the vinegar and sugar to a boil. Pour the syrup over the berries. Let this sit overnight.

Next day, drain off syrup into pan, and bring to a boil. Pour over the berries (yes, again) and let sit a second night.

Drain the following day, and bring the syrup to a boil. Pour over the berries. Boil fruit in syrup an additional 20 minutes. Spoon fruit into waiting, hot, sterile jars. Cover fruit with syrup and process as for pickles.

*This is tasty on buckwheat pancakes, waffles, cornbread, vanilla ice cream, spooned over ham, pork chops or roast, or game birds (as a glaze while cooking or as a condiment on the side).






Diana in Prospect, Tn

I got this recipe from a wonderfully sweet Amish woman. I thought that, if you were like us and have 2 zucchini plants, and have given it away, frozen it, and tried anything else you could think of with the extra, try this! It's great!


6 c peeled and grated zucchini

1 c water

1 (20 oz) can crushed pineapple, drained well

6 c sugar

2 Tbsp lemon juice

1 lg box Jello (orange or apricot*)

(*we used 1 small orange and 1 small strawberry)


Add water to zucchini, bring to a boil and cook for 6 minutes. Add sugar, lemon juice, and pineapple, and cook for another 6 minutes. Then add Jello and cook 6 more minutes.

Process 10 minutes in a water bath canner.

*This rarely sets, so don't be surprised. It is great on biscuits, as well as ice cream, pancakes, and especially waffles. So don't throw away any more of that wonderful zucchini!!!! It's not just a vegetable anymore!!








4 c pear puree

1 c sugar

1 1/4 c strained honey

1 Tbsp lemon juice


Combine all ingredients in a heavy-bottomed container. Cook and stir for about 15 minutes, or until thickened. Pour immediately into hot jars, leaving room for expansion, and place the caps, then tighten. Process in boiling water bath for 10 minutes.

*The butter will thicken after cooling.






From 1999 Mrs. Survival Virtual Recipe Book



Salads and Dressings





Aunt Meanie


1/3 c sugar

1/3 c vinegar (slightly over)

1/3 c oil (scant)

salt to taste (start with a 1/2 tsp)


Put the salt, sugar, and vinegar in a jar, and shake until dissolved. Add the oil and shake some more. Pour over your shredded cabbage/slaw mixture about a half hour before you serve; the longer it sets the more flavorful it becomes.

*I usually add a dash of Creole seasoning, and/or black pepper, for zing... and usually some onion flakes to the vinegar while it is dissolving, for zest.)

*You can adapt this basic recipe to suit your tastes... experiment and enjoy!






Jack and Barb

This is the best blue cheese dressing I have made. Even my daughter likes it. I hope you do, too!


1/4 lb blue cheese, chunked up into small, bite-size bits (reserve a small amount)

2 tsp grated onion

2 c mayonnaise

1/4 c buttermilk

1/4 c Feta cheese (no substitutes), broken into small 1” or so cubes (reserve a small amount)

1/4 tsp lemon juice

1 Tbsp apple cider vinegar

1/4 tsp pepper

1/4 tsp garlic powder

1/4 tsp salt


Mix all of the ingredients EXCEPT for the small amount of cheeses. Blend well, then pour into your container and add the rest of the blue cheese and feta. Stir this by hand.







Use on tossed salad, Cat's "Magic" Spinach Salad, or Cat's Marinated Pasta Salad. DH's favorite!


1/3 c sugar

1/3 c cider vinegar

1/2 tsp dried onion powder

1/2 tsp Italian seasoning (crush while adding)

1 tsp salt

dash garlic powder

3 Tbsp oil


Mix ingredients into a jar with a lid. Be sure lid is on TIGHT, give to a child to shake (or do it yourself). Dressing is finished when sugar is dissolved.







Why "magic"? My kids couldn't believe it had spinach in it! This has none of the bitter taste usually associated with spinach. Very good and nutritious.


I recipe Sweet/Sour Italian Dressing (above)

I bag spinach (OR a good soccer-ball-sized handful, from the garden)

4 strips bacon, fried and crumbled

2 hard-boiled eggs, chopped

fresh button mushrooms, sliced

1 cucumber, peeled and sliced or diced


Clean spinach, tearing out tough rib; tear into bite-sized pieces. Dry. Stir rest of vegetables into spinach. When ready to serve, toss with dressing.

(This doesn't improve with sitting. Break the portions down to a manageable size for your family. Dressing keeps well.)







This is fine made a day ahead; it improves overnight. This is a do-it-yourself recipe; use plain macaroni if you want, any veggies you like, or any you have on hand.


3 c cooked, colored spiral pasta

sliced black olives

minced onion

chopped celery

chopped green pepper

chopped red pepper

chopped broccoli

shaved or chopped carrot

chopped fresh mushrooms

chopped cucumber

chopped boiled eggs

doubled Sweet/Sour Italian Dressing recipe (above)


Mix everything together in Tupperware-type bowl, refrigerate. Shake sealed bowl several times (when you remember it) to mix well.






Gail Midkiff, Huntsville, TX

This is an old family recipe.


Chop into small pieces and put in large heatproof bowl:

1 small onion (more if you like onions)

1 large green pepper (I use 1/2 green and 1/2 red)

4-5 stalks celery


Drain cans and add to above:

1 can "shoe peg" (white kernel) corn

1 can tiny english peas

1 can french cut seasoned green beans (Del Monte)


Combine in pan:

1 c sugar

1/2 c Crisco oil (I tried others but they don't work as well)

1/2 c white vinegar

1 tsp salt

1/2 tsp celery seed


Heat mixture in pan to almost boiling; pour over mixed veggies; mix well. Let marinate in refrigerator 2-3 days before serving. Makes a large bowlful.








2 lb sliced carrots

1 lg green pepper, diced

1 lg onion, diced

1/2 to 1 c celery, diced

parsley to taste



1 can tomato soup

1/2 c vinegar

1 c sugar

1/2 tsp salt

1 tsp dry mustard

1/4 c salad oil

1 tsp Worcestershire sauce


Cook sliced carrots in salted water until crisp-tender; drain. Mix with rest of vegetables and parsley in heat-proof bowl.

Heat all the dressing ingredients thoroughly. Pour over carrot mixture. Put in refrigerator for 24 hours or so. Will keep a week in refrigerator.

Serve cold or hot.







This is a recipe I learned from my German grandmother. She moved to America from Germany in 1960 at age 50 or 55, when my aunt married an American GI. She always made it for large family dinners, and celebrations like Easter and Christmas, and it has always been my favorite. It is simple and easy to make, and oh so good!


large mixing bowl of cold boiled potatoes

large jar of pickles (we use the kind labeled "Kosher")

large onion

approximately 1 c oil

salt and pepper


Chop up the potatoes into a large mixing bowl. Chop the onion, and add to the bowl. Chop the entire jar of pickles, and add both the pickle pieces and juice to the bowl. Add the oil and mix well. Salt and pepper to taste.

Now it is ready to serve.

*Like a lot of old fashioned German food, it gets better with age. I prefer it a day or so later, as the potatoes absorb some of the juices and the flavors blend nicely.

*Store it in the refrigerator. It is always served chilled or at room temperature. A bonus is that there are no ingredients that go bad fast, like mayonnaise, so keeping it cold is less critical.






Linda G


24 red potatoes, skin on, sliced 1/2" thick

3 Tbsp olive oil

1 Tbsp kosher salt

2 tsp black pepper

2 Tbsp cider vinegar


Hot dressing:

1/2 lb bacon, diced

1/4 c bacon fat (saved from cooking the bacon)

1 c onions, diced

1 Tbsp flour

1/2 c cider vinegar

1/4 c beef broth

2 Tbsp light brown sugar

1/3 c green onions (green part only), chopped

salt and pepper to taste


Preheat broiler on high. Place oven rack 4" from the heat source.

Cut red potatoes into 1/2" slices. Leave the skin on. Toss the potato slices with olive oil, salt, and pepper. Place the potatoes in a single layer on a baking sheet. Broil potatoes for 10 minutes, then flip with tongs. Broil for 5 minutes more, until crisp and tender. (Insert knife tip to test for doneness.)

Transfer potatoes to large mixing bowl. Stir in 2 tablespoons cider vinegar… it penetrates the warm potatoes and adds a kick. Set aside and keep warm.

For dressing, cook bacon (when it foams, it's perfect). Drain and set aside bacon, reserving 1/4 cup of the fat. Return the reserved fat to the pan. Sauté onions in the fat until caramelized. Stir in the flour to thicken slightly (2 minutes). Whisk in the remaining vinegar, broth, and brown sugar. When thick (like honey), return bacon to the skillet. Simmer and stir 1-2 minutes.

Pour dressing over potatoes. Add green onions, and season to taste with salt and pepper. Toss gently. Serve warm, or at room temperature.






Linda G


4 hardboiled eggs

1 can shrimp (can use fresh)

1 Tbsp Italian salad dressing

1 tsp lemon juice

1/8 tsp curry

1/8 tsp turmeric

1/4 tsp basil

1/8 tsp tarragon

salt and pepper to taste

mayonnaise (small amount)

3 lg avocadoes

(garnish) Italian-seasoned bread crumbs

(garnish) paprika


Chop eggs. Mix all ingredients, except avocadoes, in medium mixing bowl with just enough mayonnaise to hold mixture together. Chill. Meanwhile, halve avocadoes, peel, and remove seed. Place on bed of lettuce. Fill avocado with filling. Sprinkle with Italian seasoned bread crumbs and paprika. Serve with crackers.






Diana, Tennessee


1 lb chunk bologna, ground into small pieces (don't over-grind)

4 hardboiled eggs, chopped

1 Tbsp minced dried onions

1/2 c Miracle Whip salad dressing (may need to add more if stiff)

1 loaf bread (your favorite)


In a large bowl, mix bologna, eggs, and dried onions. Stir in Miracle Whip.

Take a bread knife and cut off crust, or leave crust if you prefer. Make your sandwiches.

Great for parties, or unexpected guests, and they think you spent a fortune!






Homesteader, 12/28/98

This is one that DH cleans the bowl, down to the last soybean. Serves 4-6.


2 c cooked soybeans

1 (6 1/2 oz) can tuna, drained

1/2 c celery, sliced

1/2 c dill pickles, chopped

1 Tbsp fresh parsley, chopped

1/4 c mayonnaise (or Miracle Whip salad dressing)

2 hard-cooked eggs, sliced

crisp lettuce leaves


In a large bowl, combine all ingredients except eggs and lettuce. Toss gently. Serve over lettuce and garnish with egg slices.

*I don't always have 'fresh' parsley, so I don't include it.

*I chopped the eggs last time, and stirred them into the salad.

*This can be a main meal, with a side dressing of sweet corn (from the freezer).

*I cooked a double batch of soybeans last time, and stored them in refrigerator for a week.








3 lb spaghetti, cooked, drained, and cooled

6-8 tomatoes, chopped

2-3 green peppers, chopped

1 lb fresh mushrooms, sliced

2 onions, chopped

1 pkg pepperoni slices, chopped

3-4 big bottles of your favorite Italian Dressing


Mix all well and chill for 4-6 hours before serving.






From 1999 Mrs. Survival Virtual Recipe Book



Pies and Pastries








1 c mashed pinto beans

2 eggs, beaten

1 c brown sugar

1/2 c sugar

1/2 c butter

1/8 tsp salt

(optional) 1/2 to 3/4 c chopped pecans


Cook pinto beans until done (I use no seasonings). Drain and mash well with a potato masher; set aside to cool. Beat eggs well, add sugars, butter, and salt; beat until well blended. Add cooled mashed beans, mix well, and pour into an unbaked pie shell. (I add the chopped nuts now)

Bake in a 375° F preheated oven for 20 minutes, turn heat down to 350° F, and bake an additional 30 minutes, or until knife inserted into center comes out clean.

*This pie is very similar to Pecan Pie.

*It is a great dessert to serve and have your guest guess what it is. No one ever guesses correctly. Be sure and mash the pinto beans well, though.

*I have tried to make this recipe with canned "plain refried beans," and it does not come out well… beans are too runny, or something.






Grandma Sue


1 c white sugar

1 c zucchini, peeled and cooked

1 egg, beaten

2 Tbsp flour

1 (13 oz) can evaporated milk

1/2 Tbsp melted margarine

1 tsp vanilla

1 unbaked pie shell


Peel and cut zucchini. Put in dish with 1/4 cup water, and microwave for 10 minutes on High. (OR, cook in pan of water on stove till tender; drain.) Put all ingredients into blender until well blended. Pour into unbaked pie shell. Bake for 10 minutes at 450° F, then reduce to 300° F for 35 minutes. If desired, top with nutmeg or cinnamon before baking.







Really old recipe!

This is my family favorite. I can make four pies and they'll all be gone before sundown!


1 (15 oz) can cooked sweet potatoes, drained

12 oz milk

2 lg eggs

1 tsp cinnamon

3/4 c brown sugar

1/8 tsp cloves

1/8 tsp allspice

1/4 tsp nutmeg (freshly ground)

1 Tbsp flour

pinch of salt


Mix all ingredients in a blender - liquids in bottom to start mixing right, then add the potatoes and thicker stuff. Mix all until smooth. Pour into prepared uncooked pie shells (2 small ones) and bake in pre-heated oven 400° F for 20 minutes. After this is up, lower temperature to 325° F and leave in for another hour, till set. (You need to use foil around your crust edges so it doesn't get burned.) Cool completely, then serve with fresh whipped topping. Enjoy!







This is an excellent pie, and uses sweetened condensed milk instead of sugar. I use my own cooked pumpkin/squash mixture from the garden.


1 9" unbaked pastry shell

1 (16 oz) can pumpkin (about 2 cups)

1 (14 oz) can sweetened condensed milk

2 eggs

1 tsp ground cinnamon

1/2 tsp salt

1/2 tsp ground ginger

1/2 tsp ground nutmeg

(optional) whipped cream and nuts for garnish


Preheat oven to 425° F. In large bowl, combine pumpkin, sweetened condensed milk, eggs, and spices; mix well and pour into shell. Bake 15 minutes; reduce oven to 350° F, and continue baking 35 to 40 minutes, or until knife inserted 1 inch from edge comes out clean. Cool thoroughly before cutting. Garnish with whipped cream and nuts, if desired. Refrigerate any leftovers.






Grandma Sue


9 inch unbaked pie shell

1 1/2 c cooked pumpkin

1 1/2 c sugar

1 1/2 Tbsp flour

1 egg

1 tsp cinnamon

1/2 tsp nutmeg

1/2 tsp salt

1 1/2 c hot milk


Mix all well, and pour into the pie shell. Bake for 15 minutes at 450° F, and then 30 minutes at 350° F.








1 c sugar

1/2 c brown sugar

1/2 c flour

1 c boiling water

1 c half-and-half (coffee cream)

pinch salt

sprinkle of cinnamon and nutmeg


Heat oven to 400° F.

Mix together the dry ingredients, then add the boiling water. Mix well (I use a whisk). Stir in half-and-half. Pour into unbaked pie shell. Bake for 10 minutes at 400° F, turn down to 350° F degrees, and bake another 50 minutes. A knife inserted in the middle should withdraw "clean".







This is one of my favorites... easy and so rich!


1 1/2 c sugar

4 Tbsp butter, melted

1 (6 1/2 oz) can evaporated milk

4 Tbsp unsweetened cocoa powder

2 eggs

1/2 c chopped pecans

1/2 c coconut (see options)

2 tsp vanilla


Heat oven to 400° F.

Beat butter and sugar until well blended. Add rest of ingredients; mix well for 2 or 3 minutes. Pour into unbaked pie shell. Bake until top is brown and crusty, about 30 minutes. Best served at room temperature.

*Options: Double pecans and eliminate coconut for those who don’t like coconut.






From 1999 Mrs. Survival Virtual Recipe Book



Low Cal, Diet






(1 point per 3/4 cup serving)


1 c Fat Free Miracle Whip

1/4 c sugar

8 c shredded cabbage (or one bag coleslaw mix)

1/4 c shredded carrot (if using plain cabbage)

1 Tbsp minced onion


Combine Miracle Whip with sugar. Mix well until sugar is dissolved. Add cabbage mix and onion, and toss well. Refrigerate for 2 hours. Serves 8.








1 lb sweet potatoes, peeled

cooking spray

1 Tbsp cornstarch

3/4 c orange juice

1 Tbsp brown sugar

2 Tbsp lemon juice


Preheat oven to 425° F.

Cut sweet potatoes into 1/2-inch-thick slices; place in a 1-quart casserole coated with cooking spray. Combine cornstarch and next 3 ingredients in a bowl; stir well. Pour over potatoes. Cover; bake for 45 minutes, or until potatoes are tender.

Serves 4 or 5.


POINTS: 2 Per Serving: Cal 110 (3% from fat); Pro 1.5g; Fat 0.4g(sat 0.1g); Carb 25.7g; Fib 2.3g; Iron 0.5mg; Sod 11mg; calc 22mg.

Servings for 4 totaled: Cal 129, Fat .3g, Fiber 2.6g. = 2 points also.

(I go for the 4 servings, as it’s easier and it gives each a little more.)








4 (3/8 inch) slices eggplant

2 thick slices tomatoes

1 thick slice onion, separated into rings

2 Tbsp fat free mozzarella, shredded

2 Tbsp no fat spaghetti sauce


Broil slices of eggplant, tomato, and onion until eggplant starts to turn brown. Remove from oven and stack, starting with eggplants, tomatoes, onions, spaghetti sauce, cheese, and top with the last eggplant rounds. Pop in the oven long enough to melt cheese and heat sauce, about 10 minutes at 350° F. Makes 2 - they look fancy but taste great, and take no time to make!








1 pkg fat free and sugar free white chocolate pudding

2 c skim milk

1 sm can pumpkin

1 tsp pumpkin pie spice

1 c fat free Cool Whip


Mix pudding and milk together. Add pumpkin and pumpkin pie spice, and mix well. Fold in Cool Whip. Refrigerate for about 1 hour. Spoon into 4 dishes (this makes a lot).

Each serving is only 2 points made with skim milk and fat free Cool Whip.









3/4 c sugar

1/2 c buttermilk baking mix

2 Tbsp margarine, melted

1 can evaporated skim milk

2 eggs

1 (15 oz) can pumpkin

2 1/4 tsp pumpkin pie spice

2 tsp vanilla


Preheat the oven to 350° F. Spray a 9" pie pan with nonstick cooking spray.

Mix all ingredients together. Pour all but 1-2 cups into pie pan. Add remaining 1-2 cups after you have the pie pan in the oven so that it will not spill. Bake for 55 minutes. Pie is done when knife inserted into the center comes out clean.

Another Weight Watcher recipe… this is 4 points per serving.








1 pkg angel food cake mix, Fat Free (Betty Crocker - 1 step)

1 (15 oz) can canned pumpkin

1 c water

1 tsp pumpkin pie spice


In a large bowl, combine cake mix, canned pumpkin, water and spice. (DO NOT OVERBEAT, batter will get thin.) Bake as directed on box, either using an angel food pan, bundt or 9x13-inch pan. Makes 12 servings.

Serving size - 1 slice or square

Per MC 5 nutritional analysis:

Per serving: 143 Calories, 0g Fat, 1g Fiber

Weight Watcher Points: 3







This is a Weight Watchers recipe and, trust me, it's really good!


1 c + 2 Tbsp graham cracker crumbs

2 Tbsp unsalted stick margarine, melted

3 c aspartame-sweetened strawberry nonfat yogurt

1/2 c frozen light whipped topping (fat free Cool Whip)

3 c strawberries, coarsely chopped


Preheat the oven to 350° F. Spray a 9" pie plate with nonstick cooking spray.

In a medium bowl, combine the cracker crumbs and margarine until evenly moistened. Press the crumb mixture evenly onto the bottom, and up the sides of the pie plate. Bake until lightly browned, about 8 minutes. Cool on a rack 15 minutes.

Meanwhile, in a large bowl, whisk the yogurt and whipped topping until smooth; fold in the strawberries. Pour into the crust and freeze until firm, about 3 hours.

Per serving: 211 Cal, 6g Total Fat, 1g Sat Fat, 0mg Choles, 206mg Sod, 32g Carbo, 3g Fiber, 6g Pro, 186mg Calc.

Serving provides: 1 B, 1 F/V, 1 Fat. Points per serving: 4.







From 1999 Mrs. Survival Virtual Recipe Book










In the dog days of July, mature cattails shed their pollen in quantities that defy belief. This rich, golden powder is easily gathered in paper or plastic bags by simply inverting the entire head of the plant into them, grasping the neck of the bag around the stem, and shaking the plant briskly. In even a small stand of cattails, several pints of cattail pollen can be gathered in 30 minutes.

Once back in the kitchen, the pollen should be cleaned. You can sift it through a sieve, or more easily by shaking it in a jar. Chaff and other impurities will quickly rise to the top of the jar when it is shaken, and can be separated with a minimum loss of pollen. Much of the apparent chaff is actually tiny flowers, and many users prefer to leave a portion of these in the pollen to reduce it's richness.

After cleaning, the pollen should be thoroughly dried in a slow oven, and stored in a well sealed container. Its uses are only limited by the imagination, though one of the best must be “Cattail Crepes with Mint Honey” - look in the cookbook.

Northern One

**NOTE: You might want to sift it outside, as there are sometimes bugs included. Cat







For each egg needed:

Place in blender or grinder 1 heaping tablespoon of whole flax seed. Grind or blend until it's a fine meal. Then add 1/4 cup of cold water, and blend 2-3 minutes until thickened and has the consistency of an egg.

*It can get too thick, then it changes what you use it in.

*This can be used in place of eggs in any baking. I've used it in pancakes, cornbread, and in salmon patties. Plus it's a lot healthier than eggs!!








1 loaf bread, diced

about 1 cube butter, melted

onion powder

garlic powder

parsley flakes


Preheat oven to 250° F. Put diced bread in a large pan (roasting or cookie sheet). Mix butter and seasoning powders, and spread over bread pieces. Stir every half hour... will take at least 1 1/2 hours. Place in airtight container, use and enjoy!!

*You can also substitute your favorite spices to make it your favorite!








2 tsp red food coloring

4 Tbsp lemon juice

2 c sugar

1 c water

4 whole cloves

1 lb apples.


Combine the food coloring, lemon juice, sugar, water, and cloves in a saucepan and bring to a boil. Pare and core the apples, then cut them into rings. Drop the rings immediately into the syrup to prevent discoloration. Cook, turning occasionally, over low heat until the apples are transparent.

Pack into half-pint jars, and pour in boiling syrup. Adjust jar lids and process at 212° F for 5 minutes in a water bath canner.






Cruel Shoes


1 c plus 2 Tbsp dry powdered milk

1/2 c warm water


Whisk together all ingredients.






Cruel Shoes


1 1/3 c instant dry milk (or 3/4 c non-instant dry milk)

1/2 c hot water

4 Tbsp butter or margarine

3/4 c sugar


Pour water into blender; add milk and sugar. Blend. Add margarine and blend thoroughly. Chill for later use.

*1 1/4 cups homemade mixture equals 1 can regular sweetened condensed milk.






Cruel Shoes

Tastes like Ricotta or cream cheese and may be used in any recipe calling for either.


1/4 rennet tablet* (junket)

2 quarts warm water

5 1/3 c instant dry milk (or 3 c non-instant dry milk)

1/2 c buttermilk

*Available in most grocery stores near the gelatin section. It is the enzyme, Rennin.


Dissolve rennet tablet in warm water. Add dry milk and mix well. Add buttermilk and mix well. Cover and keep at room temperature until set (about 5-10 hours).

Pour into cheesecloth-covered strainer, close the cheesecloth, and squeeze out as much whey as possible. (The whey may be saved for use in bread.) Place the cheese in the refrigerator until well chilled (usually overnight). Knead cheese until the texture is smooth. Cheese will freeze well for up to 6 months. (Makes about 1 lb.)






Gerda WinterElm

Ever run out of brown sugar? Well here's a substitute you can make if ever the need arises.


Blend together 1/2 cup of granulated sugar with 2 Tbsp of unsulphured molasses.

Yield equivalent to 1/2 cup of brown sugar.






Northern One


1 Tbsp granulated onion

1 1/2 tsp dry hot mustard

1 1/2 tsp crushed dry basil

1/2 tsp celery seed

1/2 tsp chili powder


Mix thoroughly, store in cool dry place.

This is to be sprinkled on food AFTER COOKING. Excellent for sodium-reduced diets.







Many years ago, I tried some stuffed baked potatoes from the frozen section of the grocery store and UGGHH! I knew I could do better, so here it is. Everyone I have ever served them to wants the recipe.


4 big Idaho potatoes

1 pkg Ranch dressing (made up according to directions, with buttermilk and mayo)

Rondelle cheese (the herb and garlic one)

dried dill weed to taste

garlic powder to taste



Bake the potatoes in the oven until done.

While they are baking, mix up the dressing. Add cheese, spices, and butter.

When potatoes are done, cut the tops off lengthwise and scoop out soft insides into bowl. Add some dressing and beat as if you are making mashed potatoes. Adjust seasonings to taste, and replace mixture into potato skins.

NOTE: Rondelle cheese is a spread that comes in a box. I have found it at Safeway, usually in the Deli… just ask.

Top the potatoes with bacon bits, cheese, chives, or whatever you desire.

*These can be made ahead of time and frozen.

*I make these and serve them with the “Tony Roma’s-style BBQ Ribs” recipe in the Main Meals part of this cookbook.






Make these treats large or small; the dogs in our neighborhood loved them!


1 pkg active dry yeast

1 tsp sugar

2 c all-purpose flour

2 c whole-wheat flour

2 c cornmeal

2 c old-fashioned oats, uncooked

1 c loosely-packed fresh mint leaves, chopped

1 c loosely-packed fresh parsley leaves, chopped

1/2 c toasted wheat germ

1 (13 3/4 to 14 1/2 oz) can beef broth

3/4 c milk


1. Preheat oven to 350° F. In small bowl, combine yeast, sugar, and 1/4 cup warm water (105° to 115° F). Let stand until yeast foams, about 5 minutes.

2. In very large bowl, combine all-purpose flour, whole-wheat flour, cornmeal, oats, mint, parsley, and wheat germ. With wooden spoon, stir in yeast mixture, broth, and milk until combined. With hands, knead dough in bowl until blended, about 1 minute.

3. Divide dough in half. Cover 1 piece with plastic wrap to prevent drying out. Place remaining piece of dough on lightly floured surface. With floured rolling pin, roll dough to 1/4 inch thickness. With large (about 5 inches) or small (about 2 inches) cookie cutter (such as bone or mailman), cut out as many biscuits as possible, reserving trimmings. With spatula, transfer biscuits to large ungreased cookie sheet. Re-roll trimmings and cut more biscuits. Repeat with remaining dough.

4. Bake small biscuits 30 minutes, bake large biscuits 40 minutes. Turn oven off; leave biscuits in oven 1 hour to dry out.

5. Remove biscuits from cookie sheet to wire rack. When cool, store at room temperature in tightly covered container up to 3 months.

*Each large biscuit: About 90 calories, 4 g protein, 17 g carbohydrate, 1 g total fat (0 g saturated), 1 mg cholesterol, 30 mg sodium.

*Make ahead up to 3 months.

*Makes about 4 dozen large biscuits, or 24 dozen small biscuits.

*Work Time: 1 hour plus cooling

*Total Time: 30 to 40 minutes plus drying






Cruel Shoes


1 roll white paper towels (Bounty “Select-a-Size” work well, but you could use any kind)

3 cups water

2 Tbsp baby oil

2 Tbsp liquid baby soap


Cut paper towels in half with a serrated knife, and remove cardboard roll. Mix water, baby oil, and liquid baby soap together, and pour in to a #9 round-sided Rubbermaid container. Put cut side of the paper towels down into the mixture to absorb. Seal with lid.






Gerda WinterElm

Ha Ha! Thought I was just going to submit food? Wrong! smile


1 pint of alcohol

1 1/2 Tbsp clear ammonia

1 tsp dishwashing soap


Fill a gallon jug with water and the above ingredients. You shouldn't need to buy window cleaner for a while.






Cruel Shoes



1 c baking soda

1/2 c citric acid

1/2 c corn starch

Sieve dry ingredients until you get a nice smooth blend.



2 1/2 Tbsp sunflower or other light oil

3/4 Tbsp water

1 to 2 tsp essential oils or fragrance oils

1/4 tsp borax as an emulsifier

(optional) vegetable or other natural colorant


Combine wet ingredients and borax in a jar. Cover tightly and shake vigorously. Drizzle into dry ingredients and blend thoroughly. Pack tightly into molds and slide out. They should release easily. Allow to dry overnight.







1 bar Ivory soap, grated

1 c borax or washing powders

hot water


Put grated soap into a small saucepan, adding enough hot water to cover. Heat and stir until melted. (When it softens, you can use a hand mixer to speed the process along a little bit) Fill a large bucket with approximately 4 gallons of hot water. Add the melted Ivory soap to the hot water and stir. Now, add one cup of borax or washing powders to the soap mixture, and stir well. As this cools, it will thicken a little.

For laundry, stir first and then add 1-2 cups to your wash. I use one cup unless the clothes are extra dirty. (Much easier to store than bottles of detergent!!)







Food coloring and vanilla are optional; they are for color and scent only.

The oil keeps it from sticking to hands and table.


1 c flour

1/2 c salt

2 tsp cream of tartar

1 c water

1 Tbsp oil

1/2 tsp vanilla

food coloring


Mix together in saucepan, cook over low heat until very thick but pretty well mixed. Turn out onto heat-safe surface, knead while still slightly warm. Store in tightly-closed bag or plastic container.

















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Now my printer is working overtime.


I am now making a notebook for each catergory and different areas of self reliance that I can think of. It dawned on me that I might not be around to tell my kids how to do things, such as dehydrating and rehydrating veggies, fruit, etc., purifying water, cooking outdoors,etc.

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