Heads up! We’ve got a tasty treat for you today for Lt. Blue Brigade, with some down home cooking from Iowa! In other words….DESSERT!
Grandma Corabelle’s Fudge Brownies
1 cup butter
12 heaping tbsp unsweetened cocoa
2 cup sugar
1 tbsp vanilla
4 large fresh eggs
1 1/2 cup flour
1/2 tsp salt
1 cup chopped nuts, if ya like
Mix together butter and cocoa in dutch oven (or saucepan) and heat slowly till the butter is melted. Let it cool till it’s lukewarm. Beat in sugar and vanilla. Beat the eggs in, one at a time. Stir in flour and salt just till it’s mixed, and fold in nuts.
Bake in dutch oven with low fire/coals for about 25 minutes, and the top has lost its shine. Use a knife to scrape the sides for easier removal, or just scoop it out into bowls!
Thanks to fellow ZSC member Beth of Orange Brigade for offering up this wonderful family recipe!
This recipe from Yellow Brigade Commander Jinxie G works great in the southwest where Prickly Pear cacti are abundant!
PRICKLY PEAR JELLY
You’ll need a pot to cook over a fire, tongs, gloves, a bowl and an instrument to mash like a potato masher.
Pick fruit with gloves and tongs. You don’t want to prick yourself with those needles! There’s a reason it’s called Prickly Pear.
While holding the fruit under running water with the tongs, brush off the needles with a wire brush. Yes, a wire brush.
Place them in a pot. Cover with water and boil until tender (about 1 hour). Cut them in half after cooking, as they will mash easier. Drain and mash with a potato masher. Strain with double thickness cheesecloth (juice should be clear, no needles, etc.). Put pulp in garbage, not disposal (if indoors).
Measure 2 cups prickly pear juice with 1 ¾ oz. pkg. pectin, assuming you’ve got some with you. If not, raid a local grocery store because let’s face it, no one’s going to be yanking pectin off the shelves during an apocalypse. Bring to boil, stirring constantly.
Add 3 ½ cups sugar and 3 Tbsp. lemon juice. Boil—rolling boil—for 3 minutes . . . stir constantly.
Remove from heat and skim off foam.
Pour into glass jars and seal.
Mmm mmm good! Now you have jelly to go with whatever your apocalypse breakfast will be!
PS: Jinxie would like to thank her wonderful Aunt Pat for this recipe! =)
As part of our collective efforts to prepare for the z-poc, ZSC command has undertaken a mission to bring you a series of recipes to keep the body strong and the spirit lifted during dark times. Now, don’t go thinking you’ll be cooking these up in the early days of the infection. You’ll be too busy slaying walkers on the move for this kind of fare. But once the initial dust settles and you’re in the fight for the long haul, you’re going to want something other than the beef jerky, energy bars and chocolate you’ve got stashed in your Go Bag.
Speaking of jerky, this week’s survival recipe comes from the desk of Yellow Brigade Commander Jinxie G!
Smoked Jerky on the Run!
Being on the run from the shambling horde doesn’t leave a lot of time for cooking every day, so a good way to get that protein you’ll need is to make some jerky out of whatever large game is in your area when you can’t loot any from surrounding stores any longer. Heck, you could probably even use this for javelina (native to the Southwest and quite the nasty beast in temperament).
Most people don’t realize that Arizona and the Southwest have deer and elk, along with the mountain lions and javelina, so this very basic recipe really goes a long way. I haven’t tried this using javelina, and that’s a different type of meat, but hey, it’s worth a shot. Either way, the meat from a javelina is good to eat. Have a pig roast, if anything.
We’ll just go with the deer/elk/buffalo recipe. I’m also assuming you know how to skin these animals. If you don’t, that should be on your “Top 10 Things I Need to Know for the Zombiepocalypse” list.
First, you’ll want to trim off all visible fat from the meat because it becomes rancid. Cut the flank steak lengthwise with the grain into long thin strips no more than ¼ inch thick. Rub it aggressively with salt cover for 10 to 12 hours so it’ll absorb the salt and release some of its natural juices. At this time, you can add additional spices, fruits, liquids, etc. This is why I require spices in the Yellow Brigade Go Bag (you’ll have to be logged in to view that link).
Next, you’ll need to build a scaffold to support the meat over a slow fire beneath it; the heat and the smoke completes the process in half a day, and with an occasional sunning, the meat will keep for months.
Not too hard, right? Just get yourself somewhere safe for a couple of days so you can do this and you’ll have that protein you need for a good long while, depending on the size of the animal, of course.
I’d like to thank my ex-husband, the bow hunter from Wyoming, for helping me with this.