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Tag Archives: recipe
Powdered milk is a basic part of most people’s food storage pantries. I recommend trying a few different types and brands of this product before investing in large quantities.
Use this conversion chart to use powdered milk in any recipe calling for milk. Add the dry powdered milk to your dry ingredients and water to your wet ingredients.
- 1 Cup Milk = 1 Cup Water + 3 Tablespoons Powdered Milk
- 3/4 Cup Milk = 3/4 Cup Water + 2 1/4 Tablespoons Powdered Milk
- 2/3 Cup Milk = 2/3 Cup Water + 2 Tablespoons Powdered Milk
- 1/2 Cup Milk = 1/2 Cup Water + 1 1/2 Tablespoons Powdered Milk
- 1/3 Cup Milk = 1/3 Cup Water + 1 Tablespoon Powdered Milk
- 1/4 Cup Milk = 1/4 Cup Water + 3/4 Tablespoon Powdered Milk
When was the last time you cooked a raccoon? For most people that would be never. Yet for many years, raccoons were on the menu for the Native Americans and the pioneers. In parts of the south, raccoon hunting is still popular.
Raccoons have a wide range, living all over North America. They are easy to trap; my neighbor has caught quite a few when trapping to cut down the skunk population. He uses live traps and most of the time just releases the raccoons. These traps are humane and quite inexpensive.
But raccoons are edible, and if cooked right, they’re quite tasty.…Read More...
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.
Things like making hot sauce or having it in food storage may seem like luxuries to some of you. I know people who think that if the country comes apart, they will be hiding in the hills eating whatever they can scrounge.
Now, foraging skills are vital, in my opinion, but man cannot live by bread alone — so I like to know how to make my favorite hot sauce and salsa! I’ve shared my recipes in this article but there are simply dozens more in books like this one. It has the word ‘fiery’ in its title — how can you possibly go wrong?…Read More...
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...
Pioneer, cooking is an interesting subject; it comes very close to the way in which many of us may have to cook in the future. It was a type of cooking that required that you make do with what you had, but in a way, it was also an art. In a future TEOTWAWKI scenario, this is exactly the same mindset and skill set you’ll need.
I recently came across a set of rules for pioneer cooking.…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...
Most people have been exposed to baking wheat bread at some point in their lives. Normally it is baked with the use of a modern cook stove or a bread maker. The bread probably came out great, and of course, the more practice you get baking homemade bread, the more likely it is that you’ll end up with a perfect loaf. This cookbook is one that teaches bread-baking, step by step, and is handy for anyone either learning for the first time or an expert wanting to try new recipes.
But what happens when the modern conveniences of ovens, stoves, mixers, and breadmakers are no longer available?…Read More...
I recently found an old book of Confederate recipes dated 1863. Because of the shortages that the South was suffering, these recipes were modified to use the available ingredients. The book covered a number of things including cooking, recipes for treating the sick, preserving meat and other miscellaneous suggestions.
From the book:
Preserving Meat without Salt
“We need salt as a relish to our food, but it is not essential in the preservation of our meats. The Indians used little or no salt, yet they preserved meat and even fish in abundance by drying. This can be accomplished by fire, by smoke, or by sunshine, but the most rapid and reliable mode is by all of these agents combined.…Read More...