Posts Tagged ‘food’

Sourdough in CrockOne of my favorite books for pioneer recipes is Cookin With Home Storage by Peggy Layton.  I keep this book on my desk, compared to most which are on a bookshelf.  I’m starting some sourdough and thought I would share what I learned in Peggy’s book.

Sourdough Starter – It wasn’t until the Danish people immigrated to Utah that years was brought to raise the breads.  Before then, they made a started which they called “Sourdough.”  It was made by combining flour, salt and enough warm water to make a spongy dough.  This was put in a crock with a loose lid and kept warm for several days, during which time it bubbled and formed it own yeast.  These breads weren’t as light as yeast breads but the wonderful flavor made up for it.  Sourdough was a favorite of the sheepherders in Sanpete County and still is.  It was used for breads, biscuits , and pancakes.

Dehydrating Your Sourdough Start

You can dry your start and store it for later use.  Spread a very thin layer on a piece of plastic wrap.  Dry it in a dehydrator or allow it to air dry.  When one side is dry, turn it over to allow it to dry on that side.  When it is completely dry, break it into pieces and grind it into a powder.  Store in an airtight container in your refrigerator.  To re-start it, just add water or milk until you get it back to the original consistency.  When using a reactivated starter, allow it to set at room temperature for 8 hours.

Sourdough Starter
Author: PrepperPenny via Peggy Layton
Prep time: 5 mins
Total time: 5 mins
Almost any recipe can be changed to use sourdough. To make it work you have to control the leavening and keep the thickness or moisture the same. If the recipe calls for baking powder, leave a teaspoon out. If no but your results are too heavy, put a little baking powder in it. You may need to experiment a little.
  • 2 1/2 C Warm Water
  • 2 1/2 C. Flour
  • 1 tsp Active, dry yeast
  1. Stir together and allow it to set for 3-5 days in a warm place to ferment.
Save 1 cup from every batch to add more flour and milk to keep your starter going. Use in pancakes, biscuits and breads!




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Spicy Mustard Ranch Mix

Another spice mix that will be a wonderful addition to your home store.  Use as a salad dressing, veggie dip, chip dip and even as a sauce for a yummy baked chicken dish.

Zingy Mustard Ranch Mix
Recipe Type: Condiment
Author: iVillage.com
Prep time: 5 mins
Total time: 5 mins
  • 1/2 cup buttermilk powder
  • 1/4 cup dried parsley
  • 1 Tbs dried chives
  • 2 tsp dried dill
  • 2 tsp dried whole basil leaves
  • 2 tsp Dry Mustard
  • 2 tsp Kosher Salt
  • 1 tsp Garlic Powder
  • 1 tsp Onion Powder
  • 1/2 tsp Pepper
  1. To make ranch dressing or dip, mix 1/2 cup mayonnaise and 1/2 cup milk (or buttermilk) with 2 to 3 tablespoons of the mix, depending on how strong you like it. This seasoning mix is great as a dry rub for fish or chicken, and you can also sprinkle it on hot buttered popcorn or oven fries.
Combine and store in an airtight container


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Italian Beef

Italian beef sandwiches are one of my dear husbands very favorite dinner.  Lucky for me, it’s one of the easiest meals to cook.  I recently posted my recipe for Italian Dressing Mix.  Here is one of our favorite ways to use it.  You will love it!

Crockpot Italian Beef Sandwiches
Recipe Type: Entree
Cuisine: Italian/American
Author: PrepperPenny
Prep time: 5 mins
Cook time: 6 hours
Total time: 6 hours 5 mins
One of the most delicious and easiest recipes you will have.
  • 3 Lbs. Beef Roast (cut into chunks) or Beef Stew Meat
  • 2 – 4 Tbsp Homemade Italian Dressing Mix or 1-2 Packets Dry Italian Seasoning
  • 1 Tbsp Beef Bouillon
  1. SImply dump all these ingredients into your crockpot and cook on high for 4-6 hours. Use a potato masher to break it into shreds or keep it in chunks (we like it completely broken down)
Our family eat ours on a hoagie rolls with peperoncini , fried onion, fried green peppers and MUSTARD! This recipe calls for no water because its’ own juices will keep it quite moist and full of flavor.



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Springfield HorseshoeI’m a Land Of Lincoln native.  I was born and raised in Springfield, Illinois and lived in the same area of town that a guy you may have heard of,  Abraham Lincoln  and his wife Mary Tood-Lincoln.  Springfield is the Capital of the state and the home of our 16th President.  Other than those claims to fame, Springfield is famous for its’ HorseShoe sandwich.

If you watch cooking shows with any regularity, you know Diners, Drive-Ins and Dives hosted by Guy Fieri.  The horseshoe was even featured here!

What is a horseshoe?

The horseshoe sandwich originated in Springfield, Illinois.[1] This open-faced sandwich begins with thick-sliced toasted bread, and most often hamburger patties, or ham. Other meat is also used, such as deep fried pork tenderloin, grilled or fried chicken breast, and fried fish filets.

A smaller portion, with one slice of bread and one serving of meat, is called a “Pony Shoe”.[1]

It is considered a local Illinois food.


History of the Horseshoe

Though there is debate on the subject, the horseshoe sandwich may have been first made by Steve Tomko at theLeland Hotel in Springfield, Illinois, in 1928.[1][2] Steve Tomko later took the recipe to Waynes Red Coach Inn, where it was served until the late 2000s.

Another theory is that Chef Joe Schweska invented the horseshoe sandwich. Steve Tomko was a 17-year-old dishwasher at the hotel at that time and learned to cook from the chef Joe Schweska.

Unknown Meat Horseshoe

This recipe has so many ways to adjust it to give your taste buds exactly the flavor you love.  Do you like hamburger?  Build a hamburger horseshoe.




Chicken Horseshoe



Do you love chicken?  Grilled or fried make a delicious horseshoe.





Maybe you have a leftover pork or beef roast?  Maybe meatloaf! Both are amazing and offer you a completely different meal when used to assemble a horseshoe.






Ham Horseshoe with homemade bread

And my personal favorite is shaved ham on homemade sourdough bread!  OMGoodness!


Horseshoe Sandwich
Recipe Type: Entree
Cuisine: American
Author: PrepperPenny Adapted
Prep time: 5 mins
Cook time: 30 mins
Total time: 35 mins
A horseshoe is two sandwiches on one plate. If you want only a pony-shoe, just make one. You can use absolutely any or no meat at all on your sandwich. I personally like the hamburger or left-over meatloaf on mine, but chicken breast, ham and even sausage is delicious!
  • 1/4 cup butter
  • 1/2 cup flour
  • 4 cups milk
  • 2 lbs Velveeta cheese or 1 1/2 lbs sharp cheddar cheese
  • 1 (12 ounce) can evaporated milk
  • 2 -3 teaspoons Worcestershire sauce
  • 2 -3 dashes hot sauce
  • salt and pepper to taste
  1. Toast your bread or Texas toast (layer 1)
  2. Put on your favorite meat (layer 2)
  3. Pile on either french fries or Tater Tots (layer 3)
  4. Pour cheese sauce over sandwich
OPTIONAL: Top with a dollop of sour cream, onion greens, hot sauce and crispy bacon.

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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!
  • 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
  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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Chili Mix

Recipe Type: Spice
Author: PrepperPenny
Prep time: 5 mins
Total time: 5 mins
I double or quadruple this recipe to have on hand.
  • 1 tablespoon white flour, unbleached
  • 1 1/2 teaspoons chili powder
  • 1/2 teaspoon red pepper flakes, crushed
  • 1/2 teaspoon sugar
  • 2 tablespoons dried onions
  • 1 teaspoon seasoning salt
  • 1/2 teaspoon dried garlic
  • 1/2 teaspoon ground cumin
  1. Combine all ingredients and store in an airtight container for up 6 months. Keep in a cool, dry spot.


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Country Living Grain Mill

This article addresses the specific grains I have or am in the process of acquiring.   As with all my preparations, my grains supplies will be adjusted to include a wider variety as I learn more about others I may not know about now.  I’m always learning.  That’s what makes this lifestyle so exciting and interesting to me.  I learned early on that building a home store and long-term food storage takes planning, time and a budget.  I do a lot of research to be able to come to the decisions I make for all the foods and supplies I store.  Whether it’s food, first aid supplies, emergency equipment, appliances to preserve food.  I identify what I need, research the best brand which I can afford, and then budget for them.  The one tool I needed for my grains is obviously a quality grain mill.  There are so many on the market to consider.  However, for me the research was really not all that daunting because I have been into preparedness long enough to know where the more trusted sites are to give me honest reviews for products to meet my prepper needs.  When it came to the grain mill, it didn’t take long to realize that I wanted the Country Living Grain Mill.  I will be showing you how awesome this grain mill is and its versatility when I publish the next installment about processing your grains.  I will show you the recipes I found to make a variety of flours that I grind myself.  This grain mill has made that chore exponentially easier compared to one I had purchased when I first began storing food.


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