Marinade for Steak

Recipe deleted for inclusion in ...

Kindle Book "Survival Cooking: Eating From Your Pantry and Backyard", publish date: March or April 2013, Amazon.com

Hard Copy available on www.rosemary-ridge.blogspot.com, also March or April 2013

Recipe: Steak Sauce

Now that you've made ketchup/catsup (see yesterday's post), it's time to make your own steak sauce!

Ingredients:

2 tablespoons strained catsup

3 finely minced shallots

1 teaspoon anchovy extract

1/2 teaspoon powdered cloves

1 quart strong vinegar (we use apple cider to be gluten-free)

Directions:

Combine all ingredients in a medium saucepan. Place that saucepan in a larger pot of boiling water (keeping the water from getting in the medium saucepan with your sauce), and keep boiling the water until the sauce in the inner pot is well heated but not yet boiling. Remove from the heat. Cover. Let stand 2 days. Strain finely then bottle/jar/can. Should keep for years if canned correctly.

Recipe: Tomato Ketchup

We've been eating tomatoes from our backyard grocery garden since the last week in June. Just this past Sunday, I picked 9 beautiful red tomatoes, and there are another 5 or 6 ready for tomorrow. Now is the time to bring out the tomato recipes! Here's one for catsup / ketchup. I use apple cider vinegar to make it gluten-free.

Ingredients:
1 gallon ripe red tomatoes
2 cups vinegar (cider, wine, etc.)
1 teaspoon red pepper
3 tablespoons white table sugar
1/2 cup salt
2 tablespoons black peppercorns
2 tablespoons cloves
2 tablespoons dry mustard
3 tablespoons cinnamon
1/2 tablespoon mace

Directions:
Cut up and cook until soft a gallon of ripe red tomatoes. Pass them through a medium sieve (to get rid of big chunks of seeds or skins. In a large pot, add the cooked tomato goo, the vinegar, red pepper, sugar and salt. Then in a small cachet or cheesecloth bag, add the black peppercorns, cloves, mustard, cinnamon and mace, tie it up and add to the pot. Boil all for about 4 hours. Remove spice bag. Bottle/can while it is still hot.

Properly jarred, it should last a LONG time on your pantry shelf. I personally can't imagine my son eating chicken or fish without ketchup so it's a staple in my home.

Recipe: Beet Preserves

Another recipe I found in an old-timey preserving book. I didn't realize beets could be preserved this way. My harvest isn't very good this year, since I couldn't garden AND get the house ready to sell. If you make this, let us all know how it goes.

Ingredients:

approximately 4 pounds of beets, without greens or roots

2 1/2 pounds of sugar

2 lemons - juice and rind

1 tablespoon grated ginger root

1/2 cup chopped walnuts or almonds

Directions:

Scrub the unpeeled beets under running water, then slice very thin. In just enough water to cover, simmer the beets about 15 minutes. Add the sugar, lemon juice, lemon rinds, and ginger and stir. Bring to a boil. Simmer for about an hour, or until thickened sufficiently. Add nuts during last 5 minutes of cooking. Pour into sterilized jars and seal tightly.

Note: I assume you can make an additional seal with wax at this point.

Recipe: Apple Ginger Jam

I haven't made this yet, but found the recipe in a very old-timey preservation book. Let me know how you like it!

Ingredients:

about 4 pounds of apples

1 cup water

sugar

2 teaspoons powdered ginger

1 lemon (juice and grated rind)

Directions:

Peel and core the apples. Boil in the water until the apples are soft. Strain the apple(sauce) through a coarse sieve and weigh it. Add 3/4 cup of sugar for each pound of applesauce. Bring to a boil again and skim. Stir in the ginger, lemon juice, and lemon rind. Boil again but this time WITHOUT STIRRING until the right consistency is obtained. Pour into sterilized jars and cover tightly.

Note: At this point, I assume you can seal the jar with wax, etc.

Recipe: Radish Dip or Radish Quark

This is an unexpected and tasty dip to accompany spicy foods or to use as a dip for raw veggies. Experiment!

Ingredients:
1 cup sliced radishes
1 cup plain yogurt (we use goat)
3 tablespoons soft goat cheese
2 teaspoons chopped fresh mint

Directions:
Wash and top the radishes before slicing. Add the goat cheese to a small to medium serving bowl and smash with a fork into bits. Add the yogurt and mix well. Add a bit more goat cheese for a thicker dip. Gently fold in the radish slices and mint.

Alternate: If you have dehydrated radish slices, you can use them with this recipe! Either rehydrate them as is and use in this recipe, or grind them into a powder to add to the yogurt and goat cheese.


Another name for this is "radish quark". Quark is a soft, unripened cheese that's similar to sour cream. Herbed quark is the cheese with herbs added, and radish quark is the cheese with sliced radishes added.

Copyright (c) 2009 V P Lawrence-Williams

Recipe: Zesty Radish Relish

More radishes available from the garden, or fresh from your local farmer's market! This relish is citrusy, sharp and peppery, with a beautiful pink color. Goes well with fish, beef, lamb, bread and cheese, and even nacho-chips!

Ingredients:
2 cups shredded or julienned radishes
1/2 lemon (zest and juice)
1/2 orange (zest and juice)
2 tablespoons table (white) sugar
2 tablespoons unsalted butter
salt/pepper to taste
water to cover

Directions:
In a wide shallow skillet, place all ingredients with enough water to almost cover ingredients. Turn to medium and bring to a boil. Reduce heat and simmer for about 30 minutes. Stir occasionally to prevent burning or sticking, until all water has reduced to just a few tablespoons of buttery syrup. The radishes will be very tender. Serve warm. Refrigerate leftovers and gently reheat on stove (not in microwave).

I suppose this could be canned but it never lasts long enough in this house, and is just as easy to make fresh from dehydrated radish slices.

Suggestion: Try serving this with your next potluck or big family dinner, and see what kind of reactions you get! I'd love to hear about them.

Alternate: If you have dehydrated radishes into slices, they work well here. Rehydrate for 20-30 minutes in water, drain excess water, and continue as above. Fresh summer taste in the cold in winter.

Copyright (c) 2009 V P Lawrence-Williams

Recipe: Spicey Radish Sauce

Did you read our post on how to dehydrate radish slices? (http://www.survival-cooking.com/2009/05/preserving-radishes-by-dehydrating.html). Here's the recipe to use the dried mature hot radish slices to make a kind of creamy "horseradish" sauce:

Ingredients:

1/2 cup sour cream

1/2 cup mayonnaise

2 tablespoons dried hot radish powder (to taste)

1 tablespoon lemon juice

a drop or two of tobasco hot sauce (to taste)

Directions:

Mix well. Add more or less hot radish powder to taste. Sometimes I like a bit more mayonnaise, and sometimes I like to add a tablespoon or two of chopped parsley.

Serve as if it was a creamy horseradish sauce: liven up dark game meats, beef, sausage, chops, catfish, shrimp and deli sandwiches.

Copyright (c) 2009 V P Lawrence-Williams

Recipe: Rhubarb Strawberry Freezer Jam

Here's another recipe for jam using your garden's rhubarb and strawberries. This one will last quite a while in the freezer. Your guests will delight in figuring out the special ingredient.

Ingredients:

5 cups diced rhubarb

3 cups sugar

1 20-ounce can crushed pineapple, with juice

1 cup diced fresh strawberries

1 6-ounce package strawberry gelatin

Directions:

Boil slowly the rhubarb, sugar, strawberries and pineapple in a medium saucepan for 20 minutes. Stir every few minutes to prevent sticking and burning. Remove from heat and add gelatin, stirring until completely dissolved. Quickly spoon into small jam jars, wipe edges, and seal. Screw on the sterilized lids and bands on the sterilized jars and tighten. As the jam cools, the lids will pop. Leave out until it's cooled to room temperature. Carefully wash and dry the outside of the jars. Store in freezer. Defrost to serve.

Copyright (c) 2009 V P Lawrence-Williams

Recipe: Refrigerator Rhubarb Jam

I've mentioned before I don't much care for rhubarb, but Hubby does, and we have a huge bush of it in our backyard. So I experimented with this recipe, and wow ... wonderful! I even liked it a little. Does well in the refrigerator for a few weeks.

Ingredients:

5 cups diced rhubarb stalks

2 cups sugar

1 package strawberry gelatin

Directions:

Wash the rhubarb stalks thoroughly, and cut into 1/2 inch pieces (actually, I like smaller dices). Put into a sealable bowl. Pour the sugar over the rhubarb, cover and refrigerate overnight. (The sugar draws out water from the rhubarb.) In the morning, pour the mixture into a medium-large saucepan and bring to a boil. Cook for 10 minutes or until the rhubarb is tender. Remove from heat. Add the strawberry gelatin, stirring until granules are dissolved. Pour into small jam jars (or other small coverable containers) and refrigerate.

Note: To make fresh in the Winter, place 5 cups of diced rhubarb stalks in a freezer baggie, label with contents, amount and date, and freeze. When ready to use, take out of freezer, add the sugar, reseal, and place in the refrigerator overnight. Ready to proceed the next morning!

Copyright (c) 2009 V P Lawrence-Williams

Recipe: Henry Bain Sauce and Jezebel Sauce

This is a Louisville Kentucky tradition: "Henry Bain Sauce". It was named after its creator, who was the head waiter at the men-only Louisville's Pendennis Club. Bain made the sauce in 1881 as an accompaniment to wild game, and it's been a Louisville tradition ever since. A sweet, tangy, spicy concoction, this sauce is best served with beef tenderloin at your Derby party!

Ingredients:

2/3 cup ketchup
1/2 cup chutney
1/3 cup bottled chili sauce
1/4 cup steak sauce
1/4 cup Worcestershire sauce
1/2 teaspoon hot sauce

Directions:

Combine well and chill until serving. Best with hot or cold roast beef. Spread on beef sandwiches, serve with pot roast, etc.

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Sometimes it is mixed up with Jezebel Sauce - as follows:

Ingredients:

1 18-ounce jar peach preserves
1 18-ounce jar orange marmalade
1 18-ounce jar apple preserves
1 18-ounce jar pineapple preserves
5/8 cup ground dry mustard
1 4-ounce jar prepared horseradish

Directions:

Combine all ingredients. Chill before serving over cream cheese and crackers.

Recipe: Thousand Island Dressing

My favorite salad dressing is 1000 Island Dressing. I know, it has a lot of calories, and really isn't good for me, but I can't help myself. So... I found this easy recipe and it tastes pretty good!

Ingredients:

1 stalk celery

1 small onion

2 large hard-boiled eggs

2 tablespoons parsley

1 cup mayonnaise

2-3 tablespoons ketchup (or chili sauce)

Directions:
I use a twist-chopper to finely mince the celery, onion, parsley and eggs. You could just chop these very fine. Add the mayonnaise and ketchup, and mix well. Makes about 2 cups (enough for about 3-4 salads for me!)

Note: also works well as a big-mack sauce. :>)

Copyright (c) 2009 VP Lawrence-Williams

Recipe: Homemade Peanut Butter

With the horrible pictures of the peanut butter factory, mold growing everywhere, critter droppings, etc..... who on earth would ever buy peanut butter again? And is that peanut butter powder we have stored safe?

Better to be safe. I found this recipe for making your own peanut butter. Experiment with cashews, almonds, macadamia, and other nuts too.

1. Spread raw in-the-shell peanuts evenly on a cookie sheet. Bake in a preheated 350 degree F oven for 15-20 minutes, stirring often.


2. When peanuts are done, the shell will be brittle, and the "skin" will slip off easily. They'll be light brown with a roasted flavor.


3. Place 1 cup of freshly roasted/shelled/de-skinned peanuts into a blender or food processor. Turn on machine and while it runs, drizzle about 2 tablespoons of peanut (or canola) oil through that opening at the top. Rule of thumb: 1 cup of Virginia peanuts + 2 tablespoons of oil OR 1 cup of Spanish peanuts + no oil.


4. Add a dash of salt (to taste). Process until you get the desired texture (crunchy or a little bit longer for smooth).


5. Alternative: add a little honey, molasses or chocolate syrup for a different taste


6. Store any leftovers in the refrigerator. Note that it won't last very long because it has no preservatives so try to eat within a couple of days. The oil may/probably will rise to the top so just carefully mix it a little before using.


7. NOTE: It will feel a little less dense and taste differently than what you get at stores, but that's because it doesn't have all of those heavy shortening oils and preservatives.

Nut butters are a great way to get protein. They have lots of nutrition with vitamins and minerals. Keep your nuts (and seeds and peanuts) in the freezer until ready to roast, shell and make into nut butter.

This is a great way to get peanut butter that you're pretty sure is free of contaminants. To be 100% sure, grow you own peanuts and nuts!

Recipe: All-Vegg Powder

As a mom of a picky eater, I have to be creative to get a variety of vegetables into my VHTS (Very Hungry Tween Son). He LOVES fresh fruit, and some veggies (raw spinach, raw broccoli, raw cauliflower and raw carrots), but it doesn't go much beyond that. I've tried dehydrating bits of broc and cauli but he doesn't like them that way. He'll eat dried corn and peas, but those are the only veggies.



A friend turned me onto "all-vegg powder". Here's basically how to make it:

• Dehydrate lots of different kinds of vegetables. Include the above plus eggplant, celery, tomatoes, potatoes, okra and much more. Buy dried if you don't garden. Add dried garlic, onion and spices if you'd like. (For spices, a little goes a long way.)
• Using a mortar/pestle, spice grinder or any other way you can, make powder from the various dried vegetables. We have a little food processor that cost $12 at Wal-Mart. Works great.
• Mix the different veggies and spices together.
• Store in a tightly-sealed mason jar. Lightly shake before opening for use.
• Sprinkle this on rice, in mashed potatoes topped with cheese, in scrambled eggs, and any other way you can think.

Above: Provident Pantry (PP) cauliflower pieces, parsley from Vitamin Cottage (VC), spinach flakes from VC, PP broccoli florets, carrots from VC, soup vegetables from VC, onion flakes from VC and garlic granules from VC. This is just part of what I've powdered to make all-vegg powder. I also included from our garden: dried eggplant, dried tomatoes, dried okra, etc.

NOTE: This is a good way to get more raw-food nutrition - especially if you have dehydrated your own veggies and know they were done at a temperature less than 115 degrees F.

Recipe: Pico de Gallo

This is a great recipe for a "condiment" that's used similarly to salsa. However, I don't really care for cilantro so I use parsley. Tastes better for us, and didn't change it so much that other people won't eat it. Enjoy!

Ingredients:
1 bunch cilantro (or parsley)
2 large tomatoes (we prefer red)
2 large fresh jalapeno peppers
1/2 large onion
dash fresh lemon (or lime) juice

Directions:
Take out the seeds from the peppers if you don't like too much heat. Dice/chop all of the ingredients (except citrus). Toss with lemon juice. Chill. Goes well as a condiment for meat, or with fajitas.

Copyright (c) 2009 VP Lawrence-Williams

Recipe: Tofu Salad Dressing

There are some shelf-stable packages of tofu that would do well in your storage plans. If you can't find them in the oriental food section of your regular grocery store, check out a nearby asian market. We can usually find them $1.00 each.

This salad dressing is tasty, and the tofu provides a great source of protein.

Ingredients:
1/2 cup soft/silken tofu
1/4 cup oil (we use almond or avocado)
1 tablespoon lemon juice
2 packages stevia (or 3 pink artificial sweeteners)
1 1/2 teaspoon dijon or spicey brown mustard
1 teaspoon apple cider vinegar
salt/pepper to taste

Directions:
In a blender, combine all ingredients. Blend until smooth and creamy. Serve on salad or drizzled on grilled vegetables.

Copyright (c) 2009 VPLW

Recipe: Apple Cinnamon Glaze

This glaze can be used for baked ham, roasted turkey, over pancakes or waffles, as an ice-cream topping, spread on toast, as a cake or cupcake glaze, or even a dip for freshly sliced apples or pears. Very yummy and easy to make.

Ingredients:
5 Apple Cinnamon tea bags
1/2 cup boiling water
1 cup corn syrup
1/3 cup brown sugar

Directions:
Preheat oven to 350 degrees F. In a small saucepan, place the tea bags and pour in 1/2 cup boiling water. Cover and let steep for 4-5 minutes. Remove the tea bags. Add corn syrup and brown sugar. Mix well and bring to boil. Let cool before glazing.. Bring the sauce to a boil. Let cool some before using.

Copyright (c) 2009 New View Group, LLC

Recipe: Very Easy Tartar Sauce

One of us likes plain fish, one of us likes it smothered in catsup, and the third loves it smothered in her (oops) special very easy tartar sauce.

Ingredients:
1 cup mayonnaise *
2 tablespoons pickle relish **
1 teaspoon onion powder

Directions:
Mix well and serve! Adjust amounts to your own tastes.

* Helmann's Real Mayonnaise, last time we checked, is made with apple cider vinegar and is therefore gluten-free.

** We make our own pickle relish with apple cider vinegar. Just our choice.

Copyright (c) 2008 New View Group, LLC

Recipe: All-Vegg Powder

To make it easier to get a good portion of vegetables during a meal, make something a good friend invented, called "All-Vegg Powder".

1. Dehydrate/dry various vegetables, like eggplant, squash, beans, tomatoes, celery, okra, carrots, artichoke, cabbage, spinach, parsley, pumpkin, broccoli, cauliflower, brussel sprouts, etc.
2. Do NOT include potatoes, corn, rice, oats, etc.
3. Using a blender or mortar/pestle, grind each dried vegetable into a powder.
4. Mix/combine.
5. Store in food-grade plastic bottles (we use emptied/cleaned/dried Vitamin Water bottles).
6. Include a dessicant package (to take in any residual moisture), and seal with wax.
7. Label bottle with contents and date made and bottled.
8. If kept cool and dry with no holes, should keep for quite a while.

Sprinkle in soups, stews, Foil-Pockets, mashed potatoes, rice, cornbread, etc. Good way to get your kids to ingest vegetables, even under normal conditions!

Copyright (c) 2008 New View Group, LLC