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Category Archives: recipes
This morning I was looking through a recipe book that was written during the First World War like this one. It contained a number of meatless recipes that are designed to serve as a substitute when you were short of meat. One thing I like about these recipes is that they were not soy-based and with a little imagination, could be easily modified to fit the supplies that you have available.
- 1-cup cooked hominy
- ½-cup nuts
- 1-tablespoon corn syrup
- 1-teaspoon of salt
- -teaspoon of pepper
- 1-tablespoon melted fat
Mix and roll in dried breadcrumbs and bake in oven for 20 minutes
- 1 cup soaked and cooked peas, beans, lentil, or lima beans, your choice.
Have you ever made pancakes from scratch? You are missing out by using the mix out of a box. Yes, I have used them too, but anything you get frozen or out of a box doesn’t taste as good. This cookbook has a whopping 72 pancake recipes, but I’m going to share my family’s favorite one.
My son-in-law makes his from scratch and my granddaughters are always looking forward to him cooking breakfast. But pancakes are not just for breakfast anymore. You can make great desserts too. Cover them with fruit, nuts, preserves or jams and enjoy with a little whipped cream for a low calorie dessert.…Read More...
When we have to live off our food storage, we will have to adapt to a diet that is similar to what our pioneer ancestors ate. Since we will not have the prepared, convenience foods many people are used to, or the variety we are used too, it will benefit us to know how those old-timers cooked. Here are some examples of pioneer recipes.
- 3 Cups cornmeal mash
- 2 Tablespoons flour
- 5 Beaten eggs
- ½ Cup melted butter
- 1 Cup molasses
- ½ Cup milk
- Juice and rind of 1 lemon
Stir together and cook over an open fire.…Read More...
Corn Pone is a form of cornbread normally made without milk or eggs. It is normally baked or fried. Where corn pone came from is contested in the history books. It is well documented that it was used by both armies during the Civil War, so both the North and the South at least agreed on one thing! It’s also something that was cooked and eaten by pioneers.
Most of the modern recipes we see for corn pone use milk and eggs. This is really just corn bread. Older recipes for corn pone leave out the milk and eggs. The people were poor and often just scraping by.…Read More...
Cooking with your stored foods is different from your everyday cooking. It will take more time and effort. You will probably be handicapped by not having your normal cooking stove. Your available ingredients will probably be limited.
We all have favorite recipes many of which will be hard to use when you are cooking with your stored foods. But with a bit of preplanning you may be able to modify some of these recipes so that they still work. Here is a chart that was published by Brigham Young University showing some possible substitutions.
All dried fruits and vegetables are generally hydrated in double the amount of water.…Read More...
I am always looking for new ways to use foods that are easy to grow and prepare. I recently become interested in grits. Now grits are very popular in the South, two thirds of the ones sold in the U.S are sold in the south.
The Native Americans were using grits long before the white man arrived. Grits are small broken grains of corn. There are basically two types “corn” grits and “hominy” grits.
In the past, I have put up a post on making hominy, but never on corn grits. Hominy is made from field corn that is soaked in lye water (potash water in the old days) and stirred over the next day or two until the entire shell or bran comes loose and rises to the top. …Read More...
One of the problems we will have when we have to rely on our preps is that we will lack the varieties of tastes that we are used to. So lately I have been looking at the way some common ingredients that most of us store are used in other cultures. Today I have been looking at rice and discovered congee, an oriental way of cooking and seasoning rice.
Many of us store large amounts of rice, but mainly use it only a few different ways. So here are some additional ideas for cooking your rice in a variety of ways. …Read More...
If you have to use your food storage for any length of time, you will probably run out of butter. Butter substitutes can be used in baking and other recipes. The following is a list of foods that can be used as substitutes in various kinds of cooking.
Applesauce is often used to replace oils in recipes. Applesauce can also be used in place of butter in cake-like recipes or bread. Replace the amount of butter in your recipe with applesauce. This will result in denser, moister bread.
Avocado can be used in place of butter. Use the same amount of avocado, as you would butter. …Read More...
Dutch oven cooking is an art. The pioneers used it extensively and many considered their Dutch oven one of their prized possessions. Now I have been involved in some Dutch oven cooking with some success and I have several of the Lodge Dutch ovens, but is has not been a real passion.
The other day I encounter a book published by Lodge. It is the Field Guide to Dutch Oven Cooking. One of my sons likes to use his Dutch oven and after reading this book, I am starting to see what I have been missing.
This book tells you everything you need to know to start using a Dutch oven. …Read More...
You have run out of fresh and powdered eggs, so what can you use for egg substitutes? Eggs are used for taste, to add moisture, bind ingredients or even to help with leavening baked goods. There are a number of items that you may have in your storage that can be used as an egg substitute. Some work better than others do. When you pick a substitute, take into consideration the purpose that the eggs serve in the recipe.
- Banana: A half a mashed banana replaces one egg in a recipe for baking. Bananas work well in sweet muffins and yeast-free breads because of the banana taste.