Beef Stew

INGREDIENTS:
1 lb Beef Stew Meat, cut in cubes
1 lb Baby Carrots
4-5 Medium Potatoes
1 Medium Onion
2 pkgs Mccormick Brown Gravy
1 pkg Mccormick Beef Stew Seasoning


DIRECTIONS:
Peel and chop potatoes and onions. Place meat and vegetables in crock pot.


Cover with water and stir in seasoning and gravy mix. Cook covered on high heat setting for 4 to 6 hours, or on low for 8 to 12 hours.

Pan-Fried Squash

Ingredients

• 1 tablespoon butter

2 cups diced yellow squash

• 2 cups diced zucchini
• 2 tablespoons balsamic vinegar

Melt the butter in a large skillet over medium to medium-high heat. Add the yellow squash and zucchini; cook and stir until lightly browned and tender. Transfer to a bowl, and toss with balsamic vinegar.

Italian Beans and Greens

2 (15oz.) cans Great Northern White beans
1 (15oz.) can chopped Collard Greens, drained
1 (15oz.) can chopped tomatoes with juice
1/8 cup chopped garlic
1 medium onion chopped in large pieces, separated
1 tablespoon olive oil
1 tablespoon ham base diluted in 1/2 cup warm water
Salt and Pepper to taste


Mix everything together in a casserole dish and bake in the oven, covered,
for an hour and a half at 350 degrees.

Pork Chop and Rice Casserole

4 pork chops
1 can chicken rice soup
1 soup can water
1/2 c. raw rice


Season pork chops and brown in a small amount of fat. Place in casserole. Put soup and water in skillet; bring to a boil and pour over chops. Add raw rice, making sure rice is completely covered with liquid. Cover. Bake at 325 degrees for about 1 hour.

Potato Soup

Ingredients

6 cups diced potatoes

3 stalks celery, diced

1 cup chopped onion

3 (14.5 ounce) cans chicken broth, divided

4 cups half-and-half cream

6 tablespoons butter, melted

6 tablespoons all-purpose flour

4 cubes chicken bouillon

1/2 teaspoon ground black pepper

Directions

In a large pot, bring potatoes, celery and onion to a boil in 2 cups of broth. Cook until potatoes are tender, 15 minutes. Drain and reserve liquid.

Combine reserved broth and half-and-half in pot. In a bowl, combine melted butter and flour. Stir into half-and-half mixture over medium heat. Stir until thickened. Stir in reserved vegetables, remaining broth, bouillon and pepper. Heat through and serve.

Cajun Bean Rice Soup

8 oz. pinto beans
1/2 tbsp. salt
1/4 c. onions, chopped
1 tsp. chili powder
1/2 tsp. cumin
1 tsp. basil leaves
Beef bouillon
1/2 c. wild or brown rice, white can be used


Cook all ingredients until beans are done about 2 hours. During the last 45 minutes; cook separately 1/2 cup rice brown (rice may need to cook about 40 minutes, white 30 minutes). When both are tender, put rice in bottom of bowl; cover with soup. Season to desired taste with Salsa and hot sauce. Complete protein meal.

Swedish Hardtack

1 cup water
3 tbsp. vegetable oil
3 tbsp. honey
>3 cups rye flour (or 1 1/2 cups rye & 1 1/2 cups whole wheat flour)
>1  1/2 tbsp. brewer’s yeast (optional)
1/4 tsp. salt


Mix liquids together.  In a separate bowl, mix dry ingredients.  Combine the mixtures, stirring to moisten throughout.  Form a ball.  On a floured surface, flatten the dough, and roll out thinly. Cut into squares and prick each cracker with the tines of a fork a couple of times.  Transfer to lightly greased baking sheets. Bake at 425° F for around 8 minutes, checking to be sure not to over-brown.  It is best served warm.


Mix: two cups of all-purpose flour and a half teaspoon of salt.  Use more salt for authenticity. Mix by hand. Add a teaspoon of shortening and a half cup of water, stirred in a little at a time to form a very stiff dough.  Beat the dough to a half inch thickness with a clean top mallet or rifle butt.  Fold the sheet of dough into six layers. Continue to beat and to fold the dough a half dozen times until it is elastic. Roll the dough out to a half-inch thickness before cutting it with a floured biscuit cutter or bayonet. Bake for about a half hour in a 325° F oven.


The basic ingredients are flour, salt and water. General directions are also similar: Dissolve the salt in water and work it into flour using your hands.  The dough should be firm and pliable but not sticky or dry. Flatten the dough onto a cookie sheet to about 1/4 inch thick, and cut into squares 3 inches by 3 inches.  Pierce each square with 16 holes about ½ inch apart.  Bake in oven until edges are brown or dough is hard.


Preheat the oven to 400° F For each cup of flour add 1 teaspoon of salt. Mix salt and flour with just enough water to bind. Bake 20-25 minutes.  The longer you bake the hardtack, the more authentic it will appear.

Survival Bar Recipe

The bars are supposed to keep at least one year unrefrigerated.


1 ½ cups honey
1 ½ cups protein powder
1 cup non-instant, nonfat dry milk
1 cup wheat germ
1 cup quick-cooked oats
1 cup sesame seeds
1 cup sunflower seeds
1 cup smooth peanut butter
3 cups dried fruit, chopped
1 cup raisins


Boil honey to hard boil stage, 250 degrees on candy thermometer. Combine next 6 ingredients in large bowl; mix well. Mix slightly cooled honey and peanut butter together and add to dry ingredients. Add dried fruit and mix well with hands. Mold into 3-inch bars and bake at 275-300 degrees for 10-12 minutes. Do not overbake or bars will be crumbly. (Note: any dried fruit is good. You may also pat mixture into 13”x9”x2” pan sprayed with Pam and bake as directed. Cool and cut into bars.) 


Helpful hint: Use kitchen scissors to cut fruit; much easier than chopping.

Potato Biscuits

1 cup mashed potatoes
1 tbsp. butter
2 cups flour
1 tbsp. honey
1 cup buttermilk
1/2 tsp. baking soda
2 tsp. baking powder
1 tbsp. brown sugar


Mix ingredients and roll out on wax paper. Cut biscuits and bake at 400º F until golden brown.

Fried Green Tomatoes

4 green tomatoes, sliced
Salt, pepper, or cayenne
1 cup white cornmeal
1 cup flour


Salt and pepper 1/4" tomato slices. Coat both sides of your tomato in flour/cornmeal mixture and saute over medium heat in a cast iron skillet til brown.

Biscuits (Cooked in a Dutch Oven)

4 cups flour
1 tsp. salt
2 tbsp. baking powder
1/2 cup shortening
1-1/2 cup milk or water


Combine dry ingredients. Work in shortening and add milk gradually. Knead and pinch off desired amount and place in greased Dutch oven and bake 15-20 minutes on hot coals.

Blackberry Cobbler

1 egg
1 cup milk
1 cup sugar
1 cup self-rising flour
1 stick of butter or margarine
3 cups of fresh blackberries or two 16 oz. frozen and thawed

Add 1/3 cup of sugar to berries and set aside.

TOPPING: 1/3 cup oatmeal, 1/3 cup brown sugar.

Place butter or margarine in a 9” x 13” baking dish. Heat oven to 350 degrees and melt butter in oven. Mix egg, flour, sugar and milk together. Pour mixture in your pan with melted butter and mix lightly. Pour your berries on top of batter and top with oatmeal and sugar.

Peanut Butter Fudge

5 cups sugar
1 stick butter or margarine
1 large can of cream
1-1/2 cups peanut butter
7 oz. marshmallow creme


Mix sugar, cream and butter in cooker. Boil 7 minutes after it comes to a full boil. Remove from heat, pour in marshmallow creme and peanut butter. Beat as still as possible, add nuts, if desired. Pour in plate. Cut when cool. Makes 5 pounds of candy.

Hillbilly Cake

CAKE
1 1/2 cups sugar 
2 eggs 
1/2 cup melted butter 
2 cups flour 
2 teaspoons baking soda 
1/2 teaspoon salt 
1 (20 ounce) can of sweet crushed pineapple (do not drain)

TOPPING
1 cup light brown sugar 
1 cup chopped walnuts 

1 Mix cake ingredients and pour into a greased and floured 9 x 13 inch baking pan. 

2 Top with the light brown sugar and the chopped walnuts. 

3 Bake at 350 degrees F for 40 minutes.

* My aunt baked this cake all the time, It's delicious!

Wacky Cake (no eggs or milk)

Ingredients
3 c. flour
2 c. sugar
6 tbsp. cocoa
2 tsp. baking soda
1 tsp. salt
1/2 c. oil
2 tbsp. vinegar
2 c. cold water


Combine all ingredients and mix well.  Bake at 350 degrees for 30 minutes approximately.


Can substitute 1 cup of cold coffee for water.  Stays very moist and is delicious.


Frosting
1 pkg. 10x sugar
3 tbsp. cocoa
1/2 stick butter
6 tbsp. Coca-Cola