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Homestead Starter Recipes

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Homestead starter recipes

Soups & stewsPantry vegetable soup8 servings · 45 min
  • 1 lb ground beef or venison
  • 1 onion, chopped
  • 2 cloves garlic
  • 1 quart canned tomatoes
  • 1 pint green beans
  • 1 pint corn
  • 1 pint carrots
  • 4 cups broth
  • 1 tsp dried thyme
  • salt and pepper to taste
  1. Brown the meat with the onion in a large pot, then add the garlic for a minute.
  2. Pour in the tomatoes, beans, corn and carrots with their liquid, and the broth and thyme.
  3. Simmer 25–30 minutes. Season with salt and pepper.
  4. Keeps 4 days in the refrigerator, or freeze in quart containers.
Sides & vegetablesGreen beans with bacon and onion6 servings · 20 min
  • 4 slices bacon
  • 1 small onion, sliced
  • 2 pints green beans, drained
  • 1 tsp cider vinegar
  • pepper to taste
  1. Cook the bacon in a skillet until crisp; lift out and crumble.
  2. Soften the onion in the drippings, add the beans and heat through, stirring now and then.
  3. Stir in the vinegar and bacon, and pepper to taste.
BreadsSkillet cornbread8 servings · 35 min
  • 1 cup cornmeal
  • 1 cup flour
  • 1 tbsp baking powder
  • 1 tsp salt
  • 2 eggs
  • 1 cup milk
  • 1/4 cup honey
  • 1/4 cup butter, melted
  1. Heat the oven to 425°F with a buttered cast-iron skillet inside.
  2. Whisk the dry ingredients; whisk the eggs, milk, honey and butter separately, then stir together just until mixed.
  3. Pour into the hot skillet and bake 20–22 minutes, until golden and a toothpick comes out clean.
BreakfastFarm egg bake8 servings · 50 min
  • 12 eggs
  • 1 cup milk
  • 1 lb sausage, browned
  • 1 bell pepper, diced
  • 1 onion, diced
  • 1 1/2 cups shredded cheese
  • 1 tsp salt
  • 1/2 tsp pepper
  1. Heat the oven to 350°F and butter a 9×13 dish.
  2. Scatter the sausage, pepper, onion and half the cheese in the dish.
  3. Whisk the eggs, milk, salt and pepper and pour over; top with the rest of the cheese.
  4. Bake 35–40 minutes until set in the middle. Rest 5 minutes before cutting.
Sides & vegetablesStovetop applesauce6 servings · 30 min
  • 4 lb apples, cored and chopped
  • 1/2 cup water
  • 1 tsp cinnamon
  • 2 tbsp honey (optional)
  1. Simmer the apples and water, covered, 15–20 minutes until soft, stirring now and then.
  2. Mash or run through a food mill for smooth sauce. Stir in cinnamon and honey.
  3. To can it, follow a tested applesauce recipe for processing times at your altitude.
Main dishesVenison or beef chili8 servings · 1 hr
  • 2 lb ground venison or beef
  • 1 onion, chopped
  • 3 cloves garlic
  • 1 quart canned tomatoes
  • 2 pints kidney beans
  • 2 tbsp chili powder
  • 2 tsp cumin
  • 1 tsp salt
  1. Brown the meat with the onion; add the garlic, chili powder and cumin and stir a minute.
  2. Add the tomatoes and beans with their liquid.
  3. Simmer uncovered 40 minutes, stirring now and then. Taste for salt.
DessertsWild blackberry cobbler8 servings · 50 min
  • 5 cups blackberries
  • 3/4 cup sugar
  • 1 tbsp lemon juice
  • 1 cup flour
  • 1 1/2 tsp baking powder
  • 1/2 tsp salt
  • 1/2 cup milk
  • 1/3 cup butter, melted
  1. Heat the oven to 375°F. Toss the berries with half the sugar and the lemon juice in a buttered baking dish.
  2. Stir the flour, baking powder, salt and the rest of the sugar; stir in the milk and butter.
  3. Drop spoonfuls over the berries and bake 35–40 minutes until golden and bubbling.
Sides & vegetablesZucchini fritters4 servings · 30 min
  • 2 zucchini, grated
  • 1 tsp salt
  • 2 eggs
  • 1/2 cup flour
  • 1/2 cup grated cheese
  • 1 clove garlic
  • oil for frying
  1. Toss the zucchini with the salt, let it sit 10 minutes, then squeeze out as much water as you can.
  2. Mix with the eggs, flour, cheese and garlic.
  3. Fry spoonfuls in a little hot oil, 3 minutes a side, until golden. Drain on paper.
Main dishesChicken and dumplings6 servings · 1 hr
  • 1 quart canned chicken or 4 cups cooked chicken
  • 6 cups broth
  • 2 carrots, sliced
  • 2 stalks celery, sliced
  • 1 onion, chopped
  • 2 cups flour
  • 1 tbsp baking powder
  • 1 tsp salt
  • 3/4 cup milk
  • 3 tbsp butter, melted
  1. Simmer the broth with the carrots, celery and onion 15 minutes; add the chicken.
  2. Stir the flour, baking powder and salt; stir in the milk and butter to a soft dough.
  3. Drop spoonfuls onto the simmering stew, cover tightly and cook 15 minutes without lifting the lid.

From the Shelf to the Table

Add your own recipes or start with our homestead favorites. Each ingredient shows the jars and freezer packages you already have, and “What can I make?” puts the recipes you can cook from your own stores first. When you cook, tell it what you used and your pantry and freezer counts stay right. “She looketh well to the ways of her household, and eateth not the bread of idleness.” — Proverbs 31:27

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