Both faith and self-reliance are more often expressed through the frequent day-to-day applications than the rare catastrophic ones. It is one thing to die heroically for your beliefs, but quite another to live quietly for them. When I search for examples of people who expressed their faith through the daily practice of self-reliance, I think […]
from Survivopedia
Friday, March 27, 2026
12 Native American Movies Every Prepper Should Watch (Real Survival Skills)
Most people watch movies to be entertained. Preppers watch them differently. They watch for skills, for tactics, for systems of living that worked for thousands of years without a grocery store, a pharmacy, or a power grid. Native American cinema, at its best, documents something that no survival manual quite captures: what it actually looked […]
The post 12 Native American Movies Every Prepper Should Watch (Real Survival Skills) appeared first on Ask a Prepper.
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If We Have A War: Stock These First Aid Items
If We Have A War: Stock These First Aid Items! When conflict looms, most people think about food, water, and shelter. But when injuries happen, and in any war or civil unrest scenario, they do, the contents of your first aid kit can be the difference between life and death. These are not luxury supplies. They are targeted, proven tools that address the most common and most dangerous wound types you will face. Stock them now, before the shelves empty.
If We Have A War: Stock These First Aid Items
Emergency Laceration Closures
Deep cuts are among the most common injuries in any disaster or conflict environment. Emergency laceration closures are adhesive strips engineered to pull wound edges tightly together, replacing the need for sutures when medical care is unavailable. They hold under movement and moisture, making them far more reliable than improvised solutions. Every serious first aid kit should carry multiple packs in varying widths. When a gash is long or deep, these closures give you a fighting chance to prevent massive blood loss and infection while you seek further care.
Unlike standard bandages, laceration closures apply tension across the wound rather than simply covering it. This mechanical closure is what stops bleeding at the source. Keep them dry and sealed in their packaging until use, and they will remain effective for years. Emergency Laceration Closures
Bleedstop
Bleedstop is a granular hemostatic agent, a powder that triggers the body’s clotting process rapidly when poured directly into a bleeding wound. It’s designed for exactly the kind of severe, high-volume bleeding that common bandages can’t address. In a war scenario, shrapnel wounds, lacerations from broken glass, or crush injuries can produce bleeding that overwhelms conventional dressings in seconds.
The powder works by absorbing moisture and concentrating clotting factors at the wound site, dramatically accelerating coagulation. It requires no refrigeration, has a long shelf life, and can be applied by anyone without medical training. Stock several packets. When blood pools quickly, Bleedstop buys precious time. BleedStop
After Bite for Insects
A war or grid-down scenario means spending time outdoors, in basements, in unfamiliar terrain, all environments where insects thrive. Mosquitoes, wasps, hornets, and biting flies can cause swelling, pain, and allergic responses that compound an already difficult situation. After Bite is a fast-acting topical treatment that neutralizes the compounds in insect venom responsible for itching and inflammation.
During a prolonged emergency, an untreated insect bite can develop into a serious secondary infection. By controlling itch and swelling immediately, After Bite reduces the urge to scratch, the primary mechanism by which bites become infected. Small, lightweight, and inexpensive, this product earns its place in any go-bag. After Bite Anti-Itch
Oximeter
A pulse oximeter clips painlessly onto a fingertip and reads blood oxygen saturation and heart rate within seconds. In an emergency involving smoke inhalation, respiratory injury, shock, or severe blood loss, these two numbers tell you information that no amount of visual observation can match. A person can appear calm while their blood oxygen drops to dangerous levels, and the oximeter detects what the eye misses. Oximeter Detector
Modern fingertip oximeters are battery-operated, cost very little, and require zero medical training to operate. Normal blood oxygen levels range from 95 to 100 percent. Anything below 90 is a medical emergency. In a war scenario where proper emergency services may be unavailable, this device helps you triage who needs intervention most urgently. Stock extra batteries alongside it.
Fingertip Flexible Bandages
Fingers are injured more often than any other body part in emergencies. Standard rectangular bandages don’t conform well to the curves and constant movement of the fingertips, so they slip, bunch, and stop protecting the wound within minutes. Fingertip flexible bandages are specifically shaped and constructed from stretch fabric that moves with the joint while maintaining full coverage.
An uncovered finger wound in a dirty, high-stress environment is an open invitation for infection. These bandages seal the wound properly, hold up through gripping, climbing, and daily work, and reduce pain from incidental contact. They seem like a minor item until the moment you need one, then nothing else will do. Fingertip Flexible Bandages
Wound Seal Pour Pack
Wound Seal is a medical-grade powder that seals bleeding wounds almost instantly on contact. Unlike Bleedstop, which works primarily through hemostatic chemistry, Wound Seal forms a physical barrier over the wound, a seal that holds even in the presence of active bleeding. It’s particularly effective for wounds in awkward locations that are difficult to bandage or for injuries where applying pressure is impractical.
The pour pack format enables single-handed application, which is especially important when treating your own wound or working alone. It’s nonprescription, non-toxic, and effective for cuts, abrasions, and minor puncture wounds. A few pour packs stored in a waterproof bag cost almost nothing and occupy almost no space. Wound Seal Pour Pack
Butterfly Bandages
Butterfly bandages, sometimes called closure strips, are designed to close shallow lacerations by pulling the skin edges together with two adhesive wings connected by a narrow bridge. They’re the appropriate tool for cuts that’re too deep for a regular bandage but don’t require the full tension of an emergency laceration closure. Think of them as the middle tier of wound closure, ideal for facial cuts, scalp wounds, and clean-edged lacerations on low-movement areas.
They’re easy to apply under stress, require no training, and work without any additional tools. Butterfly bandages have saved countless wounds from infection and scarring in field conditions. Keep multiple sizes in your kit, as wound widths vary considerably. Butterfly Bandages
First Aid Hurt Free Wrap
Standard gauze wraps cling to wound dressings and can tear the wound surface painfully when removed, a serious problem when dressings have to be changed repeatedly over days or weeks without access to professional care. Hurt Free Wrap is a cohesive bandage material that sticks only to itself, not to skin or wound tissue. It conforms easily to any body part, provides compression without cutting off circulation, and removes without causing additional injury.
This is the wrap you reach for after applying a primary wound dressing. It secures the dressing, applies even compression to reduce swelling, and remains in place during movement. In an extended emergency where wounds must be managed over time rather than handed off to a hospital, Hurt Free Wrap is indispensable. Hurt Free Wrap
Band-Aids Tough Strips
Not every war injury is dramatic. Blisters, scrapes, and minor cuts from debris and broken materials are the constant companions of any extended emergency. If left untreated, they accumulate and degrade your ability to function. Band-Aids Tough Strips are constructed with a heavier-duty adhesive and a more durable pad than standard bandages, designed to stay in place through sweat, dirt, and physical exertion.
They flex with skin rather than pulling free at the edges, and the pad material is thick enough to provide genuine cushioning over abrasions. Stock them in bulk. In a prolonged scenario, you’ll go through more of these than almost anything else in your kit. They’re the everyday armor that keeps minor wounds from becoming major problems. Band-Aids Tough Strips
Steri Strip Skin Closures
Steri Strips are thin, sterile adhesive strips used by surgeons and emergency physicians to close wounds cleanly and precisely. They’re the gold standard for non-suture wound closure and outperform most alternatives in sterility, holding strength, and cosmetic results. For facial wounds, wounds near joints, and injuries where surgical tape is available but sutures aren’t, Steri Strips deliver professional-grade results.
They’re applied by positioning the strip across the wound to pull edges together, and they’re porous enough to allow the wound to breathe, reducing the moisture buildup that promotes infection. Each strip is individually sterile, making them suitable for use even in heavily contaminated field conditions. A few packets take up almost no space and represent hospital-quality care in your pocket. Steri Strip Skin Closures
Povidone Iodine Prep Pads
Every wound closure in this list is only as effective as the wound preparation that precedes it. Povidone iodine prep pads are antiseptic wipes saturated with a broad-spectrum antimicrobial solution that kills bacteria, fungi, and viruses on contact. Cleaning a wound before closure is’t optional; closing contamination inside a wound guarantees infection.
In a war scenario, wounds are acquired in filthy environments: rubble, soil, building materials, and contaminated water. A 30-second wipe with a povidone-iodine pad before applying any closure dramatically reduces the risk of infection. They’re individually sealed, maintaining sterility indefinitely in storage, and they work on skin prep for injections as well. Stock them generously; they’re the unglamorous foundation on which everything else in your kit depends. Povidone Iodine Prep Pads
Potassium Iodide
Potassium Iodide, commonly sold under the brand name IOSAT, is a medication that protects the thyroid gland from absorbing radioactive iodine in the event of a nuclear explosion or dirty bomb attack. When a nuclear device detonates, radioactive iodine is released into the atmosphere and can be inhaled or ingested, where it concentrates in the thyroid and significantly increases the risk of thyroid cancer. Taking potassium iodide before or shortly after exposure saturates the thyroid with stable iodine, blocking it from absorbing the radioactive form. Potassium Iodide
It’s FDA-approved specifically for this purpose and is recommended by emergency preparedness agencies as an essential component of any nuclear readiness plan. Potassium iodide doesn’t protect against other forms of radiation; it protects only the thyroid, so it should be stored alongside, not instead of, a broader emergency preparedness strategy. Tablets are inexpensive, have a shelf life of several years, and are available without a prescription. In a world where nuclear threats are no longer theoretical, keeping potassium iodide on hand is one of the most specific and actionable steps a prepared household can take. Please read what the CDC says about this drug/medication. Look at the ages it advises for use and other tips. CDC Radiation Emergencies
Build Your Kit Before the Crisis Arrives
War and civil unrest create medical emergencies that arrive without warning and overwhelm healthcare systems almost immediately. The supplies listed here address the injuries that kill and disable people fastest: uncontrolled bleeding, infected wounds, and physiological deterioration that goes undetected. None of these products requires a prescription. All of them are now available at low cost from medical suppliers and online retailers.
Buy multiples of everything. Distribute supplies between a home kit and a portable go-bag. Familiarize yourself with how each product works before an emergency forces you to learn under pressure. Practice opening packaging with one hand. Read the instructions on the hemostatic agents. Know your baseline blood oxygen reading so you recognize an abnormal one.
The gap between a survivable wound and a fatal one is often nothing more than the right supplies, used correctly, at the right moment. These products close that gap. Stock them now.
If We Have A War: 25 Personal Hygiene Products
If We Have A War: Stock These Cleaning Products
Final Word
No one wants to believe war will come to their doorstep. History, however, doesn’t ask permission. Conflicts that once felt distant have a way of arriving faster than anyone planned for, and when they do, the window to prepare slams shut almost overnight. Store shelves empty. Supply chains break. The items on this list become impossible to find at any price.
The good news is that preparation is still available to you. None of these products is complicated. None requires a medical degree to use. What they require is the foresight to act before the crisis rather than during it. A well-stocked first aid kit will not stop a war, but it can stop a wound from becoming a death sentence. It can buy time, reduce suffering, and keep the people you love in the fight.
Stock these items. Learn how to use them. Check expiration dates annually and rotate your supply. Share this list with the people in your life who matter most. The greatest act of preparedness is not stockpiling for yourself alone; it’s making sure the people around you are ready too. When chaos arrives, the calm person with the right supplies becomes the most valuable person in the room. Be that person. May God bless this world, Linda
The post If We Have A War: Stock These First Aid Items appeared first on Food Storage Moms.
from Food Storage Moms
Thursday, March 26, 2026
Gas Prices Are Just the Beginning! Here’s What’s Skyrocketing Next
You have probably felt the pressure already when pulling into a gas station and seeing the numbers higher than they were just weeks ago. Much of that jump is tied to the growing war with Iran, which has disrupted oil production and shipping routes in the Middle East. Gas prices in the United States have […]
The post Gas Prices Are Just the Beginning! Here’s What’s Skyrocketing Next appeared first on Ask a Prepper.
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10 Old School Recipes Nobody Makes Anymore
Estimated reading time: 14 minutes
We all have those one or two recipes from grandma that have been passed down for generations, and they bring back so many memories of family fun around the table. However, what about old-school recipes that have been forgotten?
While the depression greatly affected how people fed their families, we can’t overlook the imagination and tenacity of past generations. Many of these recipes are easy on the budget, which makes them a great choice to add to modern tables, given the recent rise in inflation at the grocery store.
These old-school recipes may sound odd, but they are quite delicious! Consider trying one of these vintage recipes out, and you may even add one to your regular meal rotation.
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Main Dishes
Vintage recipes were designed to be hearty and feed a crowd. Families often had a lot more kids in the house than we do these days, making it even more important to satisfy bellies and stretch the budget.
Beef Stroganoff
This is something my mom used to make on a regular basis, so when I grew up, I was surprised to learn that my wife and pretty much anyone I talked to had either never heard of it or never tried it.
Beef stroganoff features strips of beef cooked in a creamy sauce with mushrooms and onions. It's often served over egg noodles, but I prefer white rice. The following recipe comes from Betty Crocker.
Ingredients:
- 1 1/2 pounds beef sirloin steak, 1/2 inch thick
- 8 ounces fresh mushrooms, sliced (2 1/2 cups)
- 2 medium onions, thinly sliced
- 1 garlic clove, finely chopped
- 1/4 cup butter
- 1 1/2 cups beef broth
- 1/2 teaspoon salt
- 1 teaspoon Worcestershire sauce
- 1/4 cup flour
- 1 1/2 cups sour cream
- 3 cups hot cooked egg noodles
Directions:
- Cut beef across grain into about 1 1/2×1/2-inch strips.
- Cook mushrooms, onions and garlic in butter in 10-inch skillet over medium heat, stirring occasionally, until onions are tender; remove from skillet.
- Cook beef in same skillet until brown. Stir in 1 cup of the broth, the salt and Worcestershire sauce. Heat to boiling; reduce heat. Cover and simmer 15 minutes.
- Stir remaining 1/2 cup broth into flour; stir into beef mixture. Add onion mixture; heat to boiling, stirring constantly. Boil and stir 1 minute. Stir in sour cream; heat until hot (do not boil). Serve over noodles or white rice.
Cabbage Soup
While you may get mega Charlie and the Chocolate Factory vibes with this recipe, it was a staple for many homes for a good reason. Cabbage soup takes a cheap and easy-to-find vegetable and turns it into something that could fill you up.
Even if the main part of the soup consisted of hot water, many families relied on soup to help fill up bellies, and they could be stretched to accommodate guests or random neighborhood kids by just adding a bit more water to the pot.
Ingredients:
- 3 tablespoons olive oil
- ½ onion, chopped
- 2 cloves garlic, chopped
- 2 quarts water
- 4 cups chicken stock
- 1 teaspoon salt, or to taste
- ½ teaspoon black pepper, or to taste
- ½ head cabbage, cored and coarsely chopped
- 1 can Italian-style stewed tomatoes, drained and diced
Directions:
- Heat olive oil over medium heat in a large stockpot.
- Stir in the onion and garlic; cook until the onion is transparent.
- Add in the water, chicken stock, salt, and pepper.
- Bring to a boil and stir in cabbage.
- Simmer until the cabbage wilts, about 10 minutes.
- Stir in the tomatoes and return the soup to a boil.
- Simmer for about 15-30 minutes, stirring often. Serves 8.
Chicken à la King
For me, this comforting dish brings back memories of family dinners and school cafeterias. Chicken à la King is a blend of diced chicken, peas, and bell peppers enveloped in a rich, creamy sauce. It’s traditionally served over rice, toast, or puff pastry shells.
The origins of Chicken à la King are somewhat disputed, with multiple chefs and restaurants claiming to have created it in the early 20th century. Regardless of its origins, it became a household staple, especially during the mid-20th century. Its simplicity and the ability to use leftover chicken made it a favorite among busy home cooks looking to whip up a quick and satisfying meal.
The following recipe is from the April, 1916 edition of American Cookery (Boston Cooking School Magazine).
Ingredients:
- 1 cup half and half cream
- 1 cup chicken broth
- 1 teaspoon lemon juice
- 2 egg yolks, slightly beaten
- 1/4 cup of butter
- 1/4 pound mushrooms, sliced and coarsely chopped (about 1 cup)
- 1/2 green pepper, chopped
- 1 tablespoon onion, chopped
- 1 cooked chicken breast, diced into 1/2 inch pieces (or use 1 cup diced left-over chicken or turkey)
- 3 tablespoons flour
- 1 teaspoon salt
- 1/4 teaspoon paprika
- Dash of pepper
Directions:
- Combine the half and half, chicken broth, lemon juice, and egg yolks in a mixing bowl; set aside.
- Melt butter in a skillet, then stir in mushrooms, green pepper, and onions.
- Using medium heat, cook until the vegetables are tender (about 5 minutes) while stirring occasionally; then stir in the diced chicken.
- Stir in the flour, salt, paprika and pepper.
- While stirring constantly, slowly pour in the combined liquids that previously had been set aside and bring to a boil over medium heat.
- Remove from heat. May be served over toast, biscuits, rice, or pasta.
Tuna Noodle Casserole
Canned tuna is often an overlooked protein that is relatively cheap. Tuna noodle casserole is an old-school dish that could feed an army and was still tasty. It includes the classic casserole mixture of protein, noodles, vegetables, and creamy sauce.
You can substitute cornflakes for the bread crumbs and add in other veggies that your family prefers. Easily double this recipe if feeding more than four people. Bring back this old-school recipe this week!
Ingredients:
- 1 can condensed cream of mushroom soup
- ½ cup milk
- 1 cup frozen green peas
- 2 cans tuna in water, drained
- 2 cups cooked egg noodles
- 2 tablespoons dry bread crumbs
- 1 tablespoon butter, melted
- Salt and pepper to taste
Directions:
- Preheat the oven to 400°F.
- Mix together the soup, milk, peas, tuna, and noodles together in a large bowl.
- Season with salt and pepper.
- Pour into a greased 1.5-quart casserole dish.
- Bake in the oven for 20 minutes or until hot.
- Meanwhile, combine the bread crumbs and butter in a small bowl.
- Sprinkle the bread crumb mixture over the hot casserole and place back into the oven for 5 minutes or until the bread crumbs are golden brown. Serves 4.
Side Dishes
Classic old-school recipes included side dishes that were quick and easy to make. Both of these recipes could be seen on any table a century ago as a way to round out a meal. Just chop and chill for a classic dish that no one seems to make anymore.
Ambrosia Fruit Salad
Another old-school side dish that includes fruit and cream is the ambrosia salad. While you can find people making fruit salad these days, ambrosia salad takes it one step further by adding marshmallows.
Really, this salad could be considered dessert with how sweet it is. As with any of these classic recipes, home cooks were known for making their own versions, so use what you have on hand and be very creative with this one!
Ingredients:
- 8 ounces frozen whipped topping, thawed
- ½ cup vanilla yogurt
- 1 cup shredded sweetened coconut
- 1 can (11 oz.) mandarin oranges, drained
- 1 can (8 oz.) crushed pineapple, drained
- 1 cup maraschino cherries, drained
- ½ cup chopped pecans, optional
- 1 ½ cups mini fruit-flavored marshmallows
Directions:
- In a large bowl, stir together the whipped topping and yogurt.
- Add in the rest of the ingredients and gently fold together so that everything is combined but not crushed.
- Chill this salad for at least one hour before serving. Serves 8.
Three Bean Salad
Three Bean Salad is a classic dish often found at American cookouts and family gatherings in the mid-twentieth century. While some people still make it, you don't see it much anymore, which is a shame.
The salad combines green beans, wax beans, and kidney beans, creating a delicious mix of tastes and textures. The beans are marinated in a tangy dressing made from vinegar, oil, sugar, and sometimes, a hint of onion and spices. The following recipe is from My Homemade Roots.
Ingredients for the salad:
- 1 (14.5-ounce) can of green beans, drained
- 1 (14.5-ounce) can of yellow wax beans, drained
- 1 (16-ounce) can of red kidney beans, drained
- 1 green bell pepper, finely diced or thinly sliced
- 1 small red onion, finely diced or thinly sliced
Ingredients for the dressing:
- 1/2 cup neutral flavored oil (avocado oil, light olive oil, canola oil, sunflower oil, grapeseed oil)
- 1/2 cup apple cider vinegar
- 1/3 cup sugar (or zero-calorie sweetener of your choice) *see notes below
- 1 teaspoon salt
- 1/2 teaspoon dry ground mustard (may substitute prepared mustard)
Directions:
- Prepare the dressing by whisking together the dressing ingredients.
- Keep 1/4 cup of the dressing aside and store in the refrigerator.
- Toss the salad mixture with the remaining dressing and refrigerate until ready to serve. If time allows, marinate the salad in the fridge for at least 4 hours, and up to overnight.
- Just before serving, toss the bean salad with the reserved dressing.
Waldorf Salad
Said to originate from a fancy hotel in New York City, the Waldorf salad really isn’t fussy or fancy at all. This simple combination of fruits and vegetables makes it a great addition to any table at any time of the year.
The key to making a great Waldorf salad is to chop all of the ingredients into the same bite-sized pieces. There are many variations of this old-school dish, so mix and match to your heart’s content!
Ingredients:
- 2 cups tart apples, diced
- 1 tablespoon sugar
- 2 teaspoons lemon juice
- 1 cup diced celery
- 1 cup grapes, halved
- ½ cup toasted pecans or walnuts, roughly chopped
- ½ cup whipping cream
- ¼ cup mayonnaise
- ½ teaspoon salt
Directions:
- Add the diced apples into a large mixing bowl and sprinkle with sugar and lemon juice.
- Toss the apples to coat.
- Add in the celery, grapes, and nuts and mix.
- In another bowl, whip the whipping cream until peaks form, and then gently fold in the mayonnaise.
- Add the cream mixture into the apple bowl and gently fold together.
- Season with salt and fold again.
- Chill the mixture for at least one hour before serving. Serves 6.
Desserts
While some Americans have dessert with almost every meal, a dessert a century ago usually appeared after dinner. Sugar was sometimes expensive and hard to come by, so many home cooks used what they had on hand to make it work.
Bananas Foster
Another old-school dessert includes more ingredients that you probably already have in the cupboard. Bananas foster is easy to make and is a sweet mixture of fruit, rum, and ice cream, making it a real treat!
Ingredients:
- ¼ cup butter
- ⅔ cup dark brown sugar
- 3 ½ tablespoons rum
- 1 ½ teaspoons vanilla extract
- ½ teaspoon ground cinnamon
- 3 bananas, peeled and sliced lengthwise
- ½ cup chopped walnuts
- 1-pint vanilla ice cream
Directions:
- Melt butter in a large, deep skillet over medium heat.
- Stir in the brown sugar, rum, vanilla, and cinnamon.
- Bring to a low boil and place the bananas and walnuts into the pan.
- Cook the bananas until they have softened, about 1-2 minutes.
- Turn the bananas over in the mixture so that both sides are glazed.
- To serve, scoop ice cream into bowls and place bananas on top.
- Pour the rum sauce over the bananas. Serves 4.
Bread Pudding
Many home chefs made their own bread every day to serve to the family, and sometimes there was some bread left over. Bread pudding is a great dish that uses this old bread for a sweet treat.
It doesn’t require any kind of special ingredient and is a warm dessert, making it satisfy stomachs at the end of a hard day. Try making this dessert tonight!
Ingredients:
- 5-6 cups of bread, cut into 2-inch cubes
- 2 cups milk
- 2 tablespoons butter
- 1 teaspoon vanilla extract
- ⅓ cup sugar
- Salt, to taste
- 2 eggs, beaten
Directions:
- Preheat the oven to 350°F.
- Grease a 1.5-quart baking dish and layer in cubed bread into the dish.
- Add milk, butter, vanilla, sugar, and salt into a small saucepan over low heat.
- Cook the mixture together until the butter melts, then take it off the heat and allow it to cool.
- Once the milk mixture is cool, add eggs to the pan and whisk.
- Pour the mixture over the bread and allow the bread to soak in the liquid for at least an hour.
- Bake the bread pudding for 30-45 minutes, or until custard is set and edges are brown.
- It is okay if the middle is still a little wobbly.
- Serve warm or at room temperature. Serves 6-8.
Pineapple Upside-Down Cake
This delicious dessert that has been charming diners since the early 20th century. It's is known for its signature top layer of caramelized pineapples with a cherry in the center of each ring, all set beautifully against a golden brown cake.
The process involves arranging the pineapples and cherries at the bottom of a cake pan, then pouring the batter over them. Upon baking, the cake is flipped upside down to reveal the artfully caramelized fruit topping.
It peaked on popularity about 100 years ago, but it's been making a comeback recently. Try it out at your next family gathering. The following recipe comes from Taste of Home.
Ingredients:
- 1/3 cup butter, melted
- 2/3 cup packed brown sugar
- 1 can (20 ounces) sliced pineapple
- 1/2 cup chopped pecans
- 3 large eggs, separated, room temperature
- 1 cup sugar
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 9 maraschino cherries
- Whipped topping, optional
Directions:
- Preheat oven to 375°.
- In an ungreased 9-inch square baking pan, combine butter and brown sugar.
- Drain pineapple, reserving 1/3 cup juice.
- Arrange 9 pineapple slices in a single layer over sugar mixture (refrigerate any remaining slices for another use).
- Sprinkle pecans over pineapple; set aside.
- In a large bowl, beat egg yolks until thick and lemon-colored.
- Gradually add sugar, beating well.
- Blend in vanilla and reserved pineapple juice.
- Combine flour, baking powder and salt; add to batter, beating well.
- In a small bowl with clean beaters, beat egg whites on high speed until stiff peaks form; fold into batter.
- Spoon into pan.
- Bake 30-35 minutes or until a toothpick inserted in center comes out clean.
- Let stand 10 minutes before inverting onto a serving plate.
- Place a cherry in the center of each pineapple slice. If desired, serve with whipped topping.
Final Thoughts
These old-school recipes may not be modern dishes, but they did the job of filling up bellies and satisfying the taste buds of our grandparents a century ago. Step back in time and consider making one main dish, side dish, and dessert for your crew this week as an ode to the good old days.
No matter what you choose, you’ll get a different mix of flavors, and a meal that is light on the budget since most of these ingredients are already in your kitchen.
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Originally published on Homestead Survival Site.
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The post 10 Old School Recipes Nobody Makes Anymore appeared first on Urban Survival Site.
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