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Posts Tagged ‘Food and Related Products’


Sweet Mayo Whip

Why buy commercially made food when you can make it better, cheaper and in the convenience of your own home?  My family doesn’t like mayo.  We love Miracle Whip.  But I know from experience that homemade anything tastes better than about anything I have bought in a store.

Here is a perfect example.  This is a delicious recipe for Miracle Whip that allows you to refine the amounts of the ingredients to customize the flavors you love the most.  I tweaked mine with more lemon juice and vinegar to give it a bit more tartness.  You may like adding more garlic or using less salt.  You are in control.

Because I have such a complete home store and have my own chickens, this cost me only the price for the vegetable oil I used.  All the other ingredients are things I have, grow or raise.  This is the versatility and flexibility I have in using ingredients I keep in my home that allows me to make commercial products we used to buy.

Learning these skills now, before you will need them in a SHTF scenario is important.  Every time you learn to make something new, from scratch will prepare you and your family to enjoy a diet and foods that you are accustomed to without having to make sacrifices many may face.

MrPrepper always likes the food I make.  But with this, he actually told me that it was the best he ever tasted.  Believe me.  That was a 5-Star rating!

 

Sweet Mayo Whip
Recipe Type: condiment
Author: PrepperPenny
Prep time: 20 mins
Cook time: 3 mins
Total time: 23 mins
Like commercial Miracle Whip, this recipe is a deeper and richer flavor. If you prefer Miracle Whip over Mayo like I do, you will certainly want to try this recipe
Ingredients
  • 2 Egg Yolks
  • 1 Tsp Sea Salt
  • 2 Tbsp Powdered Sugar
  • 2 Tbs Real Lemon Juice
  • 3 Tbs Vinegar
  • 1 1/2 C Vegetable Oil
  • 1 1/2 Tbsp Corn Starch
  • 1 1/2 Tsp Dry Mustard
  • 1/2 C Boiling Water
  • 1/2-1 Tsp Garlic Powder
  • Pinch of Paprika (Optional)
Instructions
  1. Using a blender or hand mixer, whip the first 4 ingredients well.
  2. Very slowly, drizzle oil into egg mixture while continuing to mix
  3. Add vinegar then let this set while you prepare the next stage
  4. In a separate bowl, mix cornstarch and mustard until fully incorporated
  5. Add this mixture into boiling water using a whisk briskly to blend it. In only a moment or so, it will become the consistency of pudding. Remove from heat source.
  6. Very slowly, add the hot cornstarch mixture into the egg mixture while whipping it with your mixer.
  7. Once it becomes recognizably gelatinous, add your garlic and paprika (optional).
  8. Refrigerate in an airtight container and use as you normally would.

 

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Dry Italian Spice MixSpice mixes are one of my especially favorite homemade products that I keep in my home store.  This recipe in particular is an all-time favorite.   If you are an avid or prolific gardener, you could literally grow nearly every ingredient here, except for the pepper and salt.  Grow your herbs, dry or dehydrate them and you know you are using organic or pesticide free ingredients.  I typically quadruple this recipe so I always have it available.  For me, it’s all about stocking my home store for cost savings, health and convenience.  This recipe meets all these standards.  Using this recipe also saves you money over the store-bought envelopes.  And you control the ingredients!

I will post a great Italian beef sandwich recipe soon.  It’s a recipe my family absolutely loves.  And it’s incredibly easy using this spice mix.

 

Dry Italian Seasoning Mix
Recipe Type: Spice Mix
Cuisine: Italian
Author: PrepperPenny
Prep time: 5 mins
Total time: 5 mins
No need to buy commercially produced spice blends. You can make them yourself. Plus, you can adjust the spices to make it unique to personal taste!
Ingredients
  • 1 Tablespoon Garlic Salt
  • 1 Tablespoon Onion Powder
  • 1 Tablespoon granulated Sugar
  • 2 Tablespoons Dried Oregano
  • 1 teaspoon Ground Black Pepper
  • 1/4 teaspoon Dried Thyme
  • 1 teaspoon Dried Basil
  • 1 Tablespoon dried parsley
  • 1/4 teaspoon Celery Salt
  • 2 Tablespoons Salt
Instructions
  1. Combine ingredients and store in and airtight container.
Notes
To Make Italian Dressing 1/4 Cup Balsamic Vinegar ~ 1/3 Cup Canola Oil ~ 2 Tablespoons Water ~2 Tablespoons of Mix. Combine and shake vigorously. . . . Enjoy!

 

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Spice Mixes

Making your own spice blends has many advantages.  They are usually less expensive than commercial brands.  You control the ingredients so you have control of things like sodium content.  Homemade is usually much richer with deeper flavors and you are working to add to your own home store.

 

Homemade Fajita Mix
Cuisine: Mexican
Author: PrepperPenny
Prep time: 5 mins
Total time: 5 mins
Don’t buy it in those envelopes. They are expensive. Besides, this mix is much better, flavorful, easy and cheap to make.
Ingredients
  • 1 1/2 teaspoonCumin; ground
  • 1/2 teaspoonOregano; dried, crushed
  • 1/4 teaspoonSalt
  • 1/4 teaspoonRed pepper; ground
  • 1/4 teaspoonBlack pepper; ground
  • 1/8 teaspoonGarlic powder
  • 1/8 teaspoonOnion powder
Instructions
  1. Simply combine all ingredients in an airtight container, shake to mix and store as you would with any other spice mix. Use exactly as you would for the pre-made stuff.

 

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Brown Sugar Recipe

Keeping fresh brown sugar in my home was . . . challenging.  By the time I was half-way through a box or bag, it wound up being a terribly hard block that I would literally take a hammer to.  No more.  Now I make only as much as I need when I need it.  So it’s always fresh and fluffy and very easy to work with.  Here is all you need to do.  Adjust the amount for what you need.  Make a half-batch or double, triple or whatever.

1 Cup Sugar

1 TBSP Molasses

You will just stir, and stir and when you think you have a lumpy mess, stir some more.  The first time I made it, I though, “Oh no.  I messed up.” But I kept going and eventually the sugar was eventually all coated with the molasses and as you can see by the photo, turned out absolutely beautiful.

 

 

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homemade ketchupWe all have them.  Quite a variety of them.  I’m talking condiments.  No respectable home grocery store would be worth anything without the magnificent flavors we all grew up on and rely on every day of our lives.  Learning to make your own spices, condiments and such are just as important as learning to make all the other healthy and delicious foods you used to buy ~ without all the processing and additives.  Today, I am proud to share this recipe to make your own ketchup.  As with most of the recipes I post, you can always adjust the spices to create your own blend that your family will love more than those in the grocery isle.  It’s these types of recipes which dictate much of the garden I grow in the summer.  Most of the ingredients in making ketchup can be grown in your garden, even if it’s in containers on a balcony.  Doing this will only enhance the layer of flavors and allow you to truly know what is going into the foods your family eats.  I hope you enjoy this very simple, yet delicious recipe.

To make it even more homemade, you can even make your own brown sugar used in this and all recipes calling for it.  See how easy it is to make yourself by clicking here.

Homemade Ketchup
Recipe Type: Condiment
Author: Alana Chernila
Prep time: 15 mins
Cook time: 40 mins
Total time: 55 mins
Serves: 4 1/2 cups
Building your own home store is one of the healthiest and most frugal way to feed your family. Plus, it’s a lot of fun!
Ingredients
  • 2 Tbsp Olive Oil
  • 1 C. Diced Onion (1 large)
  • 5 Cloves Minced Garlic
  • 6 Pounds Ripe Tomatoes (Peeled, Seeded and Cored or three 28-ounce cans tomatoes, drained)
  • 3 tsp Kosher Salt (adjust to taste)
  • 1 Tbsp Paprika
  • 1 tsp Ground Cinnamon
  • 1/2 tsp Ground Cloves
  • 1 Tbsp Celery Salt
  • 1/2 tsp Ground Cumin
  • 1/4 tsp Dry Mustard
  • 1 1/2 Tbsp Chili Powder (adjust to taste)
  • 1/2 tsp Ground Pepper
  • 1/4 C Apple Cider Vinegar
  • 1/4 C Distilled White Vinegar
  • 1 Tbsp Packed Light Brown Sugar
  • 1 Tbsp Honey
Instructions
  1. Heat the olive oil in a large, heavy-bottomed pot over medium heat. Add the onion and cook until they are translucent, about 3 minutes. Add the garlic and cook for 1 minute ~ stir constantly.
  2. Add tomatoes, sale, paprika, cinnamon, cloves, celery salt, cumin, dry mustard, chili powder, and ground pepper and simmer while covered, stirring occasionally for about 20 minutes.
  3. Blend until smooth with an immersion blender or transfer to an upright blender and puree until smooth. If you transferred into a blender, return to pot.
  4. Add the vinegard, brown sugar and honey. Cook over medium heat, uncovered, stirring often until the ketchup thickens (about 30 mins)
  5. Adjust salt, pepper and chili powder to tast.
  6. To Freeze some of your batch, be sure to allow it to cool completely before transferring to containers.
  7. FRIDGE: Covered container, 2 weeks
  8. FREEZER: Store in a freezer-safe, airtight container for 6 months. Or you can pour into vacuum seal bag, allow to freeze, then vacuum the air out and return to freezer.
  9. CANNING: Allow 1/2 inch head-space, process 30 minutes in a water bath canner

 

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Quick Biscuit Mix

Prep time: 5 mins
Total time: 5 mins
Exact replica of Bisuick Mix.
Ingredients
  • 6 cups all-purpose flour
  • 3 tablespoons baking powder
  • 1 tablespoon salt
  • 1 cup vegetable shortening
Instructions
  1. ) Sift flour, baking powder and salt three times into a large bowl.
  2. ) Cut in shortening with a pastry blender or in your blender until mixture resembles cornmeal.
  3. ) Store mixture in airtight container in the refrigerator up to 6 months.
  4. ) Use exactly as you would for the name-brand Bisquick.

 

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Thrive TVP Options

TVP, textured vegetable protein didn’t sound very appealing to me.  At least not if there were butcher shops still serving up freshly killed protein like God intended.  But I posted a piece on having it as a back-up option if SHTF,TVP, Is It An Option.”  So I ordered some ham and Taco TVP from Thrive.  I will tell you about the Taco TVP for purposes of space.  But I will tell you about the yummy ham fried rice I made with the ham TVP and share that recipe in my next posting.

With the Taco TVP, I made small taco cups from those little taco-salad looking chips. The presentation was very pretty, especially the mini taco’s.  But the truth was in its flavor.  I gathered the grandbabies, neighbors and MrPrepperPenny.  To our delight, it was all very good.  Really.  Very good.  If we hadn’t known it was TVP, we would not have known. (more…)

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