Tag Archives: recipe

ZSC Recipe Challenge

15 Nov

The Zombie Survival Crew was looking to put together a recipe book.

Below is the actual blurb from the web site:

The ZSC is looking for original survivalist recipes. These recipes need to be easy to make over a campfire, or with no cooking at all. Utilize local fruits, vegetables, and protein—anything you’d be able to find on the run from zombies. We’re also looking for recipes which can be made ahead of time and stored for use in case of a cataclysmic emergency, both natural and undead, like jams, canned stews, etc.

I turned this in. I’m not a chef or very handy in the kitchen, so I turned in something a little different. Now keep in mind the ZSC is all about having a bag packed and ready at all times. This idea was done with that in mind.

I haven’t heard anything back, so I thought I would share my idea here:



You have been preparing yourself for the Zombie Apocalypse. You joined the Zombie Survival Crew and you have read every inch of the web site. You even have your survival go-bag packed and ready. Speaking of your go-bag, it’s pretty full, isn’t it? You’ve got your pillow, first aid kit, camping supplies, flint, manuals, flashlight, rope, tape, and whatever else came to mind…in other words, not much room for food. That means you are either going to need to hunt, forge, and/or scavenge for substance. What most people forget is that the key to good tasting food whether hunted or store bought, is good seasoning.

So after you hunt down that deer or forge for fresh carrots, before you cook them, you are going to want to season them. This is where a little preparation comes in handy. Grab several sandwich baggies and a sharpie marker to label your bags. The best thing about it, is that your seasoning bags will be compact enough to fit in your go-bag no matter how full it is.

Quick tips:

1) If you are using fresh herbs, you will need to dry them and chop them up fine before adding to your bags.
2) You don’t have to measure the herbs. Equal parts of each will do. If there are some that you like better or not so much, then you can add a touch more or a touch less. There is no wrong configuration.
3) You can use any size bag. It really depends on how much room you have in your go-bag.

Italian Seasoning Bag

A versatile seasoning that can be used on anything from meats to vegetables to even bagels and potato chips to give them a little zing.

Throw together in a bag equal parts:

garlic powder
onion salt

Seafood Seasoning Bag

Can be used on anything from fish to clams to crabs.

Throw together in a bag equal parts:

bay leaves
celery salt
ground black pepper
ground white pepper
ground ginger
crushed red pepper flakes
ground cloves
dry mustard
ground cardamom
ground allspice

Asian Seasoning Bag

Add a little kick to stir fry, noodles, and vegetables.

Throw together in a bag equal parts:

anise powder
ground pepper
ground cloves
ground fennel
sea salt

Cajun Seasoning 

The amount of Cayenne you use will determine the hotness, if you leave the cayenne out it becomes an all purpose seasoning.

Throw together in a bag equal parts:

onion powder
sea salt
garlic powder
black pepper
cayenne pepper
Some bonus treats you could keep in a baggie:
Trail Mix – any types of dried fruit, nuts, granola , chocolate or yogurt covered candies
Cereal Party Mix – any type of cereal, nuts, pretzels, bagel chips, onion powder, salt, garlic powder

Grandma’s Recipe For A Full Irish Breakfast (Edited Version)

16 Mar

Grandma’s Recipe For A Full Irish Breakfast (Edited Version)

Being 1/3 Irish, and St. Paddy’s Day tomorrow (March 17th, 2012), I thought I would share Grandma’s recipe for a Full Irish Breakfast.

Just what the hell is a Full Irish Breakfast?

Lucky Charms And Jameson Irish Whiskey,  or skillet fried bacon, sausage, black & white pudding, scrambled eggs, tomatoes, mushrooms, and potato bread.

Just what the hell is black & white pudding?

Disgusting. Black pudding is made with pig’s blood, barley, oats and beef fat. White Pudding is similar but without the blood and made with minced liver.

Just what the hell do I do then?

Fry the bacon, sausages, eggs, and Black & White pudding until cooked. Try not to throw up over the thought of the Black & White pudding.

If you are having Potato Bread also fry with chopped tomatoes or mushrooms until cooked. Duh, Grandma!

Serve the fry-up along with a pot of tea and glasses of freshly squeezed George Killian’s Irish Red orange juice and you have yourself a Full Irish breakfast.

Or dump the whole thing in the garbage, and drive to Denny’s and get a Grand Slam Breakfast.


The Very Best Fruit Cake Recipe…Ever!

21 Dec

Christmas, among other things, is a time for sharing great family traditions and recipes.

This recipe has been handed down in my family for generations. Great, Great, Great, Grandma tweaked this recipe a little around the 1800s.


  • 1/8 cup chopped dried cherries  2 1/2 cups crushed vanilla wafers
  • 1/8 cup chopped dried mango 1 cup confectioners’ sugar
  • 1/4 cup dried cranberries 2 tablespoons cocoa powder
  • 1/4 cup dried currants (You have to be kidding me! If it wasn’t for fruit cake, currant companies would be out of business!)
  • 2 tablespoons chopped candied citron (1 part Absoult Citron, 1 Dash Sugar, 2 Slices of Pineapple…drink)
  • 1/2 cup butter 1 cup chopped walnuts
  • 1/4 cup packed brown sugar 3 tablespoons dark corn syrup
  • 1 egg 1/4 cup rum
  • 1/2 cup all-purpose flour Another 1/4 cup rum
  • 1/8 teaspoon baking soda One more 1/4 cup rum
  • 1/4 teaspoon salt
  • 1/4 teaspoon ground cinnamon (Make cinnamon toast instead.)
  • 1/4 cup unsulfured molasses  (Molasses is a old person’s ingredient.)
  • 2 tablespoons milk
  • 1/4 cup chopped pecans


  1. Mix cherries, mango, cranberries, currants, and citron. Cover tightly, and store at room temperature.
  2. Preheat oven to 325 degrees F (165 degrees C). Butter a 6×3 inch round pan, and line with parchment paper.
  3. In a large bowl, cream together butter and brown sugar until fluffy. Beat in egg. Whisk together flour, baking soda, salt, and cinnamon; mix into butter and sugar in three batches, alternating with molasses and milk. Stir in soaked fruit and chopped nuts. Scrape batter into prepared pan.
  4. Bake in preheated oven for 40 to 45 minutes. Cool in the pan for 10 minutes, then sprinkle with 2 tablespoons rum.
  5. Cut out one piece parchment paper and one piece cheesecloth, each large enough to wrap around the cake. Arrange cheesecloth on top of parchment paper, and unmold cake onto it. Wrap the cheesecloth closely to the surface of the cake, then wrap with paper. Place in an airtight tin, and age for at least 10 weeks.
  6. Give to people you don’t like.


  1. In a medium sized bowl, mix together the vanilla wafers, cocoa and sugar. Stir in the chopped walnuts, corn syrup and rum. Mix until well blended.
  2. Form dough into 2 inch balls and roll in confectioners’ sugar. Store in covered tin.
  3. Give to people you like.