Recipes

We’ll be puttin some of our favorite recipes in here.  Hope yall enjoy em!

Oat Cake

2 1/2 C Rolled Oats (er whatever ya got at the time)

1/2 tsp bakin soda

1 tsp cinnamon

1 C reconstituted dry milk

1/2 C whole egg powder

2 Tbl honey

1 tsp vanilla

1/2 C dried fruits ( whatever ya got, just adds a bit a flavour an texture)

1/4 C a any chopped nuts ya got er like, ya don’t have ta add em if ya don’t wanna

Soak the oats in yer milk overnight.  Mix dry stuff in another bowl then mix the reconstitued eggs, honey an vaill inta them oats.  Combine the whole works tagether until just moist.  Pour inta a buttered 9 in round pan an bake at 350° fer 30 ta 35 minutes er till a toothpick in the center comes out clean.

Pork Fried Rice

1/4 C Dehydrated Carrots

1/4 C Dehydrated Peas

1/4 C Dehydrated Chopped Onions

1 C Water

2 Tbl dry egg mix (powder)

1 can of pork meat (drained)

1 pkg of fried rice seasonin (er somthin similar)

4 C cooked rice

2 Tbl soy sauce

1/2 tsp salt

1/2 tsp black pepper

Rehydrate carrots, peas, onions in 1 Cup boilin water an let set 20 minutes.  Mix 2 Tbl dried eggs with 2 Tbl water.  Heat a dab a oil in a cast iron pan an stir in yer pork lightly brownin it.  Add the egg ta the pork an scramble well then add the seasonin, rice, soy sauce an stir well.  Now add in yer carrots, peas an onions an cook fer another 3 minutes er so, till the vegies er tender.

Scalloped Potatoes

3 Tbl flour

2 C milk

1 C cubed ham

1/2 C dehydrated slice onions

6 C dehydrated sliced potatoes

Heat yer oven ta 350° (this works well in a dutch oven to!) let the potatoes soak in 4 cups boilin water fer 20 minutes then put em inta a casserole pan (er dutch oven).  Mix flour, milk an dehydrated onions tagether then pour over the potatoes.   Cover an bake bout 45 minutes.  Then uncover an give it 15 minutes more.

Storage Cornbread

1 C corn meal (fresh ground from dehydrated corn)

1 C flour (we used some a our stored flour)

2 tsp bakin powder (we also store this)

3/4 tsp salt (ever storage pantry should have this to!)

1 C milk (powdered milk reconstituted will work just fine)

1/4 C oil er other fat

Mix the dry ingredients well, then add in the milk an oil.  Mix well an put in a greased cast iron pan.  Bake at 350° pan an cook fer bout 30 minutes or till the center be firm.  This can also be cooked in a dutch oven.

We dry sweet corn an this makes a nice sweeter corn bread.  Real tastey fer sure!

Eggless, Fatless Walnut Cake

4 cups of flour

1 cup of chopped walnuts (optional if ya don’t like walnuts)

1 cup a milk (dryed milk will work fine, just mix as normal)

1 cup sugar

4 tsp bakin powder

big pinch a salt

Mix the flour, sugar an walnuts (if used) tagether.  Add in the salt an bakin powder, then mix in the milk.  This will be wetter then what ya used ta in a cake mix.  Leave it ta set fer bout 10 minutes an rise.  Grease a cake pan an add mixture, bake in a low oven till it rises even more an browns.  Generally I bake it round 275° ta 300°.

Cornmeal Griddle Cakes

1 cup cornmeal

1 cup flour

4 tsp bakin powder

1 1/2 tsp salt

1 egg beat

2 1/2 C milk (powdered milk works good, mix like normal)

2 Tbl a fat (butter, lard er margerine, even bacon fat)

Mix up the dry stuffs, sift if ya can.  Combine egg an milk.  Add ta the dry stuff.  Stir in the fat.  Now cook on a greased griddle just like pancakes.  These er nice with syrup, honey er molasses.

Peanut Butter Balls

1/3 C peanut butter (I like crunchy, but smooth ill do)

1/2 C dry milk powder

2 Tbl wheat germ

1 Tbl honey

Mix it all tagether an make inta bite size balls.  Only thing bein ya gotta keep em in the icebox if ya don’t eat em all in a day er so!  Course, that usually ain’t a problem!

Corncob Jelly

12 red corncobs

5 C water

Boil the cobs in the water fer 20 min.  Strain through a cloth, reserve the liquid an toss the cobs.

3 C cob liquid

1 box Sure-jell er similar

Mix the cob liquid with the Sure-jell an add ta a pot.  Bring ta a full rollin boil an let boil 3 minutes.

3 C sugar

Add this ta the above mixture an bring it back ta a boil again.  Let it stay at a full rollin boil fer 3 more minutes.

Pour inta 3 er 4 jelly jars dependin on what size ya got.  If ya wan’t it ta have a bit more color ya can add in a couple a drops a food colorin.  Grandma never added that in, color didn’t matter, was somethin sweet ta go on the toast an didn’t cost alot ta make.

Molasses Cake

1 C shortenin

1 C Sugar

Cream these tagether.

1 C molasses

2 eggs beaten

Blend tagether an blend with shortenin an sugar.

1 C boilin water

2 tsp bakin soda

Stir soda inta water an set aside.

3 1/2 C all purpose flour

1/2 tsp cinnamon

1/2 tsp cloves

1 tsp ginger

1/8 tsp salt

Sift together the above an add alternately with the soda water mix.  Then blend it all tagether with the other ingriedients.  Put inta a greased an flour dusted cake pans.  Bake at 275° fer 20 minutes er till the center be springy ta the touch.  Nowadays a nice cream frostin be good on this.

Hoppin John

We make this from dehydrated stuff we keep on hand plus any pork we got left from a meal.

1/3 cup dried tomatoes

1/3 cup dried black eyed peas

Some dehydrated onions ta taste

1/4 cup rice (optional)

add it all ta a pot with 1 cup a water er a bit more, bring ta a boil an reduce ta a high simmer so the dehydrated stuff can reconstitue.  Then add in either ham, pork sausage er even leftover canadian bacon er pulled pork.  If yer hoppin john be to thick, add a bit more water, ya wan’t it thinner then a stew but a bit thicker then a soup.  Ya can add any seasonins ya like to.  Creol would be good an so would cajun.

There be as many ways ta make hoppin john as there be folks makin it, adapt it ta yer likin an enjoy!

Hamburger Stretchers

1.  Put 1/2 cup coarse fresh bread crumbs in a bowl.  Add 1/3 cup beef broth er milk; let soak fer 10 minutes: mix in 1 pound a ground beef. 

2.  Finely grate enough raw potatoes ta make 1/2 cup; immediatley mix in a pound a ground beef.

3.  Combine 1 pound a ground beef; 3 tablespoons a catsup, 1 tablespoon a mustard, 1 chopped  onion, 1 egg, 1/2 cup dry bread crumbs, salt an pepper.

4.  Combine 1 egg, 1 pound a ground beef, 2 teaspoons a instant minced onion (dehydrated ones work to), 2 tabelspoons water an a dash a pepper, add 2 cups finely crushed potato chips.

All these will make 6 ta 8 hamburgers.

Pickled Green Beans

These are really good!

2 1/2 lbs fresh green beans

2 1/2 cups distilled white vinegar

2 cups water

1/4 cup salt

1 clove garlic, peeled

1 bunch dill weed

3/4 tsp red pepper flakes

Sterilize 6 1/2 pint jars with rings and lids and keep hot.  Trim green beans to 1/4 inch shorter then the jars.

In a large saucepan, stir together the vinegar, water an salt.  Add garlic an bring to a rolling boil over high heat.  In each jar, place 1 sprig of dill an 1/8 teaspoon of red pepper flakes.  Pack green beans into the jars so they are standing on their ends.

Ladle the boiling brine into the jars, filling to within 1/4 inch of the tops.  Discard garlic.  Seal jars with lids an rings.  Place in a hot water bath so they are covered by 1 inch of water.  Simmer but do not boil for 10 minutes to process.  Cool to room temperature.  Test jars for a good seal by pressing on the center of the lid.  It should not move.  Refrigerate any jars that do not seal properly.  Let pickles ferment for 2 to 3 weeks before eating.

Grandma’s Molasses Pie

1  cup molasses

1  Tablespoon flour

1  lemon

Blend molasses an flour.  Cut an chop up the lemon an add juice an pulp with rind to the molasses.  Line a pie pan with pastry.  Add the mixture to the pie pan.  You can add walnut or pecan nuts to the top or ya can add a second crust to the top.  Bake in hot oven 425° 10 minutes.  Reduce heat an continue bakin in a 325° oven for 20 minutes.

FRIED PICKLES

1 jar dill slices

1/2 cup all purpose flour

1/2 cup yellow corn meal

1 tsp your favorite Q rub

1/2 C yellow mustard

1/2 C beer

Combine flour, cornmeal an rub.  In a small bowl make a slurry of the mustard an beer.

Dip the pickle slices in the slurry then inta flour mix.  Deep fry 5 to 6 pickels  at a time in a oil at 325°F until they brown.  About 30 seconds.  Another indication a doneness is they will float upta the top a the oil.

These sure are tastey!

SOURDOUGH YEAST STARTER

1 pkg Dry yeast

2 C Warm Water

2 C Flour

2 TBS Sugar

Empty yeast into mixing bowl, stir in warm water until dissolved.  Add flour an stir until well blended.  Cover with plastic wrap an allow to stand at room temp for 48 hours or until a clear liquid forms on top.

Store in refrigerator in a jar with a loose fitting lid.  Renew monthly by adding alternatley 1 cup of water or 1 cup of milk, an 1 cup of flour.  2 TBS of sugar should be added monthly to keep it working.  Use the mix once a month.

Always save half a cup of starter to keep it going.  Add back in whatever you use (Say 2 cups starter used, add back in 2 cups of milk or water plus 2 cup flour).  Let is sit till the clear liquid forms on top again.

DUTCH OVEN MEAT LOAF

1 1/2 lb Ground Beef

3/4 C Quick Oats

1 Egg

1/4 tsp Dry Mustard

1/4 C Bell Pepper

1 Pkg Onion Soup Mix

3/4 tsp Salt

1/8 tsp Marjoram

Mix all ingrdients in a large bowl.  Place in Dutch oven.  Cook 1 hour at 350°F.

Unique Peach Barbecue Sauce

16 oz. Peach halves, drained

1/2 C packed brown sugar

1/3 C catsup

1/3 C Vinegar

2 TBS soy sauce

2 Garlic cloves, chopped

2 tsp Fresh ginger root, chopped

1 tsp salt

pinch of fresh ground black pepper

Put all ingredients in a blender , run on high speed until smooth.

Sweet Potato Pie

3 egss separated

3/4 C sugar

1 C hot mashed sweet potatoes

1/4 C margarine

1 1/2 C milk

1/2 tsp cinnamon

1/2 tsp nutmeg

1 pie shell

Beat yolks until thick, gradually add sugar an mix well, add the rest of the ingredients except egg whites an mix well.  Beat egg whites at room temp until stiff peaks.  Fold in potatoe mixture an pour into a pie shell.  Bake at 350° for 50 minutes or until set.

Pie Iron – Meatloaf

Spray inside a the iron with olive oil, I use 1/3 lb a good hamburger, mix in some onions an BBQ sauce (ketchup works to) an yer favorite spices.  Make into a patty about the size of your iron.  Cook over medium heat.  Did these with buffalo an those were fantastic!

Pie Iron – Pudgy Pies

Take two slices of bread and butter them on one side, spread on some creamy peanut butter, add mini marshmellows on the slice with peanut butter and add one herseys chocolate bar.  Place the second piece of bread, butter up and place in the iron, cook until the bread browns slightly.  These are absolutely delicous!

CIVIL WAR ROAST

Large dutch oven (16″), smaller oven just downsize the recipe a bit.

1   7-10 lb roast

2 Vidailla Onions (or whatever ya got)

2 bottles of Catalina dressing

A few Carrots an taters

Peel an cut the onions in half, place them cut side down in the dutch oven.  Place the roast on top an cover with  the 2 bottles of Catalina dressin.  Fill the bottles 3/4 ths full a water an pour over the roast.  Cover an simmer over camp fire for 2 ta 4 hours.  Peel an cut up yer carrots an taters then place in the oven with the roast.  Cook at least another hour.

This is great with bannock bread an some honey!

Can’t remember where I got this, wish I could sure is good!

POSSUM!

Plunge the possum into very hot water (not boilin) for 2 minutes.  Pull out or scrape off hair without damagin the skin.  Slit belly from the throat to the hind legs.  Remove entrails, feet, eye, an brains.  Do not remove the head er tail.  Wash thoroughly.  If possible, freeze for 3 er 4 days.  When yer ready to cook him, wipe with a cold, damp cloth.  Sprinkle with salt an pepper.  Put in a roaster pan.  Add 1 cup water an the juice a 1 lemon.  Bake in oven at 400°F for 15 minutes, turnin once.  Cover.  Reduce the heat an bake at 350° F 1 1/4 ta 1 1/2 hours.  Serve with taters an carrots.

 RAISIN JACK

3 pounds raisins

1 pound sugar

Juice a two lemons

Water to make up 1 gallon

Chop the raisins an add lemon juice.  Heat the sugar an water to boilin, pour over the raisins.  You can add a bit of yeast or keep a cup of raisin pulp an add after the water cools, this should cause it to ferment.  Let ferment in a primary fermentor for 6 er 7 days.  Strain the sediment an place in a secondary ferentor with a airlock for 1 ta 2 weeks.  When the fermentation ceases an the jack clears, put in bottles an seal.  I find that beer bottles work well an can be sealed with wax.  This is a “sippin” jack, not guzzlers gin.  Best to stay home after drinkin this.  Grandpa made this stuff about 30 gallons at a time.

OATMEAL CHOCOLATE CHIP CAKE-DUTCH OVEN

1 C uncooked oatmeal

1 3/4 C boilin water

1 C packed brown sugar

1 C sugar

1/2 C softened butter

3 Eggs

1 3/4 C flour

1/4 C cocoa

1 tsp bakin soda

1/4 tsp salt

1 1/2 C chocolate chips + 1 C for topping

12″ Dutch oven with 10 charcoal briquettes on the bottom an 16 charcoal briquettes on the top.

ZIn a mixin bowl, pour 1 3/4  cups boilin water over 1 cup uncooked oatmeal.  Let stand about 10 minutes.  Add 1 cup packed brown sugar, 1 cup sugar an 1/2 cup softened butter, stir until butter is melted.  Add 3 eggs one at a time beatin well afer each egg.

In a sepearate container mix together 1 3/4 cups flour, 1/4 cup cocoa, 1 tsp bakin soda an the 1/4 tsp salt.  Add to the batter an mix well.  Stir in 1 1/2 cups chocolate chips.

Spray the dutch oven with a non stick spray.  Pour batter into the dutch oven.  Sprinkle 3/4 ta 1 cup chopped walnuts (if desired) an 1 cup chocolate chips on top.

Bake for 45 minutes to an hour or til a toothpick stuck in the center comes out clean.  Let cool in the dutch oven.

CAMP SEASONIN MIX

1/3 C Salt (use less if ya wanna, that’s a fair amount a salt)

1 Tbs Paprika

1 Tbs Garlic Powder

2 tsp Onion Powder

1/2 tsp Cayenne

1/2 tsp Pepper

Mix well an add ta anythin yer cookin in the woods!

CORN DOGS

1 C all purpose flour

2/3 C Yellow Cornmeal

2 Tbs sugar

1 1/2 tsp bakin powder

1 tsp salt

3/4 C milk

1 large egg beaten

10 wood sticks

1 pkg hotdogs, dry em off

Mix flour, cornmeal, sugar, bakin powder an the salt in a bowl.  Combine milk an egg in a small bowl.  Add to flour mixture an mix until blended.  This will make a thick batter.  Put batter into a 16 0z cup, insert sticks inta dogs an dip inta glass.

Cook in a deep fat fryer at bout 350°F until golden brown.

BANNOCK – BREAD

1 C flour

1 tsp bakin powder

1/4 tsp salt

Water

Mix the dry stuff.  Add enough cold water to make a good stiff dough.  Don’t fuss with it to much, just enough to work it all together.  Form inta a round cake about an inch thick.  Grease up yer best cast iron pan with some lard an warm it up.  Put the bannock  inta the pan an brown it, then flip over ta the other side.  Know, put the skillet on the side a the fire, with it tilted bread side towards the heat an bake it.  From time ta time, thump the bread with a spoon an when it sound hollow it is done.  Another way is to stab it with a stick an see ifin the stick comes out clean.

OLD-FASHIONED BAKED EGG CUSTARD

2 Lg egg yolks

3 Lg eggs

1/2 C Sugar

1/8 tsp salt

3 C very hot milk

1 1/2 tsp Vanilla extract

a bit a nutmeg

Preheat oven to 325°F.  Butter a 1 qt bakin dish.  Set a low pan big enough to hold the bakin dish in oven an fill it with 1 inch a hot water.  Beat the yolks an whole eggs together just enough to bend em.  Stir in the sugar an salt then slowly add the hot milk in, keep stirrin it.  Add the vanilla then strain into the bakin dish an sprinkle some nutmeg on top.  Ya gotta strain it inta the dish, adds some air to it.  Put the bakin dish in the water bath pan and bake about 45 minutes.  The custard is set when a knife stuck in the middle comes back clean.

CUSTARD PIE

3 egss beaten

2 C milk

1/2 C sugar

1/4 tsp salt

1 tsp vanilla

1/4 tsp nutmeg

Combine an mix well tagether.  Pour inta a unbaked pie shell.  Bake at 350° fer a hour or til center is firm.