Recipes

[Mangler]

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I have used this recipe since the 1980’s. It is still a favorite. It uses the “quick soak method” but you can soak your beans overnight if you wish.

Buckaroo Beans

This looked so good I am trying it tonight. Thanks.

[RICHFL]

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PS: I will be cooking Root-beer Pulled Pork sometime this weekend I'll post a photo after its cooked.

[ZAGran]

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I love oyster stew. Had my first taste as a child when on vacation on the gulf coast. But living in Oklahoma fresh oysters are had to come by and being rural, transporting them from the store can be a bit of a problem. So I came up with recipe at home to curb my hunger for oyster stew. It is not as good as fresh by any means but it does taste good and everything comes off the shelf. I think it would make a good SHTF meal. I have not tried it with dry milk. I will the next time I make it. It would need some oil or butter with the dry milk to give it the rich taste.

1 tbsp. dried chopped or minced onion
1 tbsp. dried parsley
1/4 tsp. paprika
1/4 tsp. lemon pepper

1 can condensed cream of celery soup
1 can condensed milk (12 oz.)
1 ½ cups water + ¼ cup
1 8 oz. can of oysters
Salt, Tabasco or Louisiana hot sauce, and butter to taste.

Rehydrate onions in ¼ cup of water for 15 min.
Place rehydrated onions, parsley, paprika, lemon pepper, condensed celery soup and water in pot. Whisk until smooth. Heat over medium heat until steaming.
Add condensed milk and oysters with juice. Reduce heat to medium low and heat until hot through, stirring frequently.
Taste, and add butter, hot sauce and salt to taste. It may not need salt.
Serve with crackers or toast (dry or buttered, your choice). If there is not enough of a celery taste for you, a sprinkle of ground celery seed will fix that for you. Makes about 6 servings of 1 cup.
As with all recipes, if there is something you don’t like, leave it out and/ or add another to your taste.

[jezcruzen]

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I cooked up a pot of Buckaroo Beans today for the first time. Wow! I doubt that I can stay out of them until supper!

I'm definitely doing a pan of corn bread to go with these.

[ZAGran]

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I cooked up a pot of Buckaroo Beans today for the first time. Wow! I doubt that I can stay out of them until supper!

I'm definitely doing a pan of corn bread to go with these.

Enjoy! Now you know why I have used the recipe for 15-30 years!!!!!

[Chefsimms]

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This is the season to carve pumpkins, but do we do with the little pieces that we cut out???
You can use the cut out pieces, like the eyes noses etc… to make pumpkin puree. To make the pumpkin puree all you have to do is boil, or roast the pieces of pumpkin, then puree it in a food processer, or with a fork. Carving pumpkins are not really grown for flavor, so you are really better off getting a pumpkin grown for cooking…

Pumpkin Bread

1 ½ cup flour
½ teaspoon of salt
1 cup sugar
1 teaspoon baking soda
1 cup pumpkin puree
½ cup olive oil
2 whole beaten eggs
½ teaspoon of nutmeg
½ teaspoon of cinnamon
½ teaspoon of allspice
½ cup of chopped walnuts


1. Pre-heat the oven to 350; sift together all the dry ingredients
2. Mix the pumpkin, oil, eggs & ¼ cup of water with the dry ingredients. Do not over mix, stir in the nuts
3. Pour into a well oiled, or buttered loaf pan (9x5x3) . Bake for 50-60 minutes or until a tooth pick poked in the center comes out clean…this recipe will make about one loaf, so it can be doubled, tripled or what ever you want.

Toasted pumpkin seeds

Ingredients

One pumpkin, salt, olive oil
1. Preheat oven to 400, separate seeds from stringy core, then rinse seeds in cold water.
2. In a pan add seeds to about 2 cups of water, for every ½ cup of seeds, add ½ tablespoon of salt for every cup of water, bring to a boil and let it simmer for several minutes. Drain the water from the seeds.
3. Put about a ½ table spoon of oil, on the bottom of a roasting pan; Spread the seeds out on the roasting pan, in one layer. Bake on the top rack of your oven until the seeds began to brown (about 10 – 15 minutes…) when they are browned to your satisfaction, remove from the oven and cool. enjoy

[Chefsimms]

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Cicken Pot Pie 15 servings

3 lbs Chicken breast, cut into 1/2" cubes
1 lb peas, frozen
1 lb carrots, freshly cut
2 c onions, chopped
1 1/2 c mushrooms, sliced
1/2 gal chicken stock
2 sprigs thyme, fresh
3 ea bay leafs
2 c white wine
2 c roux (flour& oil)
to taste salt
to taste pepper
1 qt cream
7 sheets pie dough, cut to fit dish

Put 2 cups of chicken stock & 1 cup of water in sauce pan.
Season chicken with salt & pepper, add to stock.
Simmer chicken for about 15 minutes.
Drain chicken, let cool, reserve stock.
Dice chicken, into 1" cubes.
In a large pan, sauté` leeks & onions until limp, then add mushrooms, .
Add carrots, chicken stock, white wine,& spices.
Simmer until vegetables are tender.
Thicken with roux.
Add peas, just before service.
Put chicken mixture, in a casserole dish.
Cover the casserole dish, with puff pastry, cut to fit the dish.
Bake in hot oven, for about 15 minutes, or until pastry is golden brown.

[Chefsimms]

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Any one have any new recipes, for us to try.

[Big Guy]

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How about this?

You have the following with you and you are between your home and BOL while SHTF.
12 oz chicken tvp
12 oz beef tvp
6 oz powdered whole egg
2 lbs regular white rice
1 16 oz cans tomatoes
2 lbs pinto beans
2 cans of tuna
salt
pepper
hot sauce
and you are able to snare small game (You choose what you catch for your recipe)
you may gather wild edibles also

Make something tasty.

[Mrs. Kilroy]

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How about this?

You have the following with you and you are between your home and BOL while SHTF.
12 oz chicken tvp
12 oz beef tvp
6 oz powdered whole egg
2 lbs regular white rice
1 16 oz cans tomatoes
2 lbs pinto beans
2 cans of tuna
salt
pepper
hot sauce
and you are able to snare small game (You choose what you catch for your recipe)
you may gather wild edibles also

Make something tasty.

Right on, Big Guy! Toss in some foraged carrots,onion,garlic and you got yourself a fine meal!