Daily Survival: May 2025

Saturday, May 31, 2025

Which iOS Food Storage App is Best?

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What To Stock Up On In June

Today, it’s all about what to stock up on in June! Oh my gosh, I love sharing my bargain tips with you. Nothing is better than saving money on those things we need each month. I’m updating the post today as I do every year. Life is good when we save money on those things we need, right?

Now more than ever, we must stock up on those items we need if we can find them. Please check the dates because you may be getting old stock hitting the grocery store shelves. As always, remember to rotate, donate, or discard as needed.

June is National Migraine and Headache Awareness Month, so it’s a great month to stock up on OTC medications you may often use. Be sure to look for reduced prices on aspirin, Tylenol, and sinus medications.

June 10th is National Iced Tea Day, so you’ll see a lot of tea sales! I grew up on Sun Tea—it’s the best! So, let’s get started with the best buys this month.

Please plant a garden or locate a Farmer’s Market nearby. We must be able to grow some of our food. We can do it! This is where I buy my seeds: SeedsNow

What To Stock Up On In June

Seasonal Produce

This is a great month to enjoy fresh fruits, like blueberries, strawberries, boysenberries, cherries, nectarines, grapes, peaches, oranges, honeydew, and watermelon. There is something about biting into a really sweet watermelon, right? Mark knows how to pick them out, every single time. He does the “knock-knock” on the melon. If it sounds hollow, it’s perfect, or at least we hope so.

We’ve been eating a lot of naval oranges lately. We’ve been buying them by the box from Costco most of the time, but our local grocery store also carries some with great flavor. I’ve been trying to eat an orange as a mid-day or late-night treat.

Be ready for your favorite vegetables, like corn, potatoes, summer squash, sweet Vidalia onions, red onions, tomatoes, and cucumbers. Oh my gosh, eating produce in season is the best, right? If you’re trying to eat healthier fruits and veggies, now is the time to stock up.

When the girls were still at home, this was the time of year when we started our annual canning projects. I fondly remember them picking the green beans, strawberries, and other items from our garden. They loved being involved, and I loved teaching them some self-reliance skills.

The fresh fruits and vegetables taste like the real deal because they are truly fresh! If you have a Farmer’s Market near you, you are so lucky!

Dairy Products

June is National Dairy Month. It started in 1937 as National Milk Month to promote drinking milk. That’s an interesting tidbit.

Anyway, it’s a great month to watch for deals on milk, whipping cream, cream cheese, eggs, and all varieties of cheese. It’s a great month to stock up on those items you need for those special party and reunion recipes at reduced prices. Do you remember me telling you we can FREEZE whipping cream in the cartons? SQUEAL! I do it all the time now, and I will never run out of whipping cream again! You freeze it “as is” in the cartons; how simple is that?

Donuts

The first Friday of June is National Donut Day! Look for free donuts at some of your favorite donut outlets. You typically need to buy a drink, but a free donut is fantastic!

I always wished we had a quality donut store in Southern Utah when we lived there! Now that we live in the Salt Lake City area, we are close to the Dunford Bakery plant and its outlet store. YAY! Now I need a donut. What about you? Dunford chocolate cake donuts are my favorite!

Frozen Treats

The first day of summer is officially June 21st, so watch for reduced prices on ice cream, bars, popsicles, sandwiches, and more. Nothing is quite like a cool frozen treat on those hot summer days!

You can stock your freezer with the frozen treats you love and enjoy them all summer.

Check out drugstores, Target, and Big Box stores for markdowns on all frozen treats. Your local grocery store chains will have coupons galore to buy your favorites, so watch your mailbox for those weekly ads!

Wedding Gifts

June is a great month to stock up on wedding gifts before a wedding reception. I love using online purchases, but there is something about picking out something extra special for that couple if you want to give a different type of bridal shower or wedding gift.

Unless you just plan to buy a kitchen appliance for your first apartment or home, visiting some specialty shops can be a fun adventure as you look for that unique gift you know the new couple will love.

Dinner For Dad

June is a great month to look for coupons to take Dad to dinner. Every year, I find coupons that say, ” Buy one dinner, get one dinner free.” For some meals, you must buy one drink (typically a soda). Mark’s birthday is in late June, so you can count on me to find a great place to celebrate this month.

Again, watch ads on Facebook, Groupon, or store apps.

Father’s Day Gifts

Dad loves to mow the lawn, right? If these go on sale, buy them when they drop the price!

Father’s Day is in June each year, and if you are diligent before Father’s Day, you can pick up huge discounts on tools, sporting goods, and other items for dad or grandpa—or for mom, as in me. LOL! Watch for sales to buy the items you need, or you can give them as wedding gifts!

Some fathers love to go fishing, so June is a great month to get fishing gear on sale.

You can probably get some of those dad-friendly items you need before the holiday and save money. Once the big day hits, the prices go back to normal. Tools would make great wedding gifts for that young couple starting.

Dishes and Cookware

June is a big wedding month for friends and family members. You can look for deep discounts on everyday dishes, fine china, and small appliances.

Even if you don’t have any weddings this month, you may want to pick up a few wedding gifts for the coming months. It’s a great month to purchase some Christmas gifts as well.

You can put them in a closet and have them ready for gift-giving throughout the year. I recommend attaching a “gift receipt” to each box.

Gym Memberships

By June, a few people have canceled their gym memberships and forgotten their New Year’s resolutions. Therefore, gym companies will offer 30-day free trial packages with discounted membership. Please note that I have never stepped foot in a VASA Gym. I just needed a picture for this post. I probably should have been going to a gym for years, but it’s not me.

Be sure to try the gym first before committing to a monthly fee. Watch out for those extra fees when signing the dotted line. It’s so fun to see what to stock up on in June!

July 4th Holiday

It’s a huge month for barbecues, so stock up on condiments like mayo, Miracle Whip, ketchup, mustard, pickles, and relish. Oh my gosh, I can almost smell the barbecue cooking those discounted hot dogs and hamburgers! The other day, Mark BBQ’d some delicious chicken. What a treat!

Life is so good when you bite into that first hot dog of the summer! We can stock up on our favorite barbecue sauce and soda for our summer get-togethers!

Iced Tea Products

I mentioned that June 10th is National Iced Tea Day, so look for great deals on tea bags, loose tea, and powdered tea drinks. Black tea is fully fermented, so it lasts longer than green tea if you’re looking for something to stock up on in your pantry.

Store your tea in airtight containers on a cool, dark shelf for 18-24 months. When in doubt, throw it in the freezer and use it as needed.

Check the expiration dates on each box or container. It’s so fun to see what to stock up on in June!

First Aid Products

When school lets out, we may see more scrapes, cuts, and minor bruising as kids explore outside after waiting months for the good weather. This is the month to stock up on all sizes and shapes of BandAids, Neosporin, bandages, gauze pads, and other items you like to use when family members get hurt.

Let’s be ready for all of those issues with a first aid kit that’s stocked and ready to go. I bought a nice compact first aid kit at Costco this week for one of my grandsons who works in construction. It was priced right and should do what he needs when on the job.

We don’t want to be caught without those items we need when we do need them, right? In case you missed my post: 35 OTC Medications You Should Store

Pain Relief Medication

This is the month to stock up on pain relief medication. It’s National Migraine and Headache Awareness Month. You will see discounts and coupons galore for those items you may use most often.

Save money and fill out your first aid kit. Life is good when we’re prepared for the unexpected. You’ll see savings on aspirin, Tylenol, sinus medications, Motrin, and more.

What to Stock Up On Each Month:

Unique Holidays in June

June 1: Flip a Coin Day
June 2: National Rocky Road Day
June 3: World Bicycle Day
June 4: Applesauce Cake Day
June 5: Hot Air Balloon Day
June 6: National Frozen Yogurt Day
June 7: National Chocolate Ice Cream Day
June 8: Best Friends Day
June 9: National Strawberry Rhubarb Pie Day
June 10: Iced Tea Day
June 11: National Corn on the Cob Day
June 12: National Peanut Butter Cookie Day
June 13: Sewing Machine Day
June 14: Monkey Around Day
June 15: National Prune Day
June 16: Fresh Veggies Day
June 17: Eat Your Vegetable Day
June 18: National Splurge Day
June 19: National Kissing Day
June 20: Ice Cream Soda Day
June 21: National Selfie Day
June 22: National Chocolate Eclair Day
June 23: Let it Go Day
June 24: National Handshake Day
June 25: National Catfish Day
June 26: National Canoe Day
June 27: National Onion Day
June 28: Paul Bunyan Day
June 29: Waffle Iron Day
June 30: Meteor Day

Final Word

I hope you enjoyed today’s post. I work hard to find the best deals for you. Life is good if we stockpile things we need at discounted prices.

It’s all about what to stock up on in June. Here’s to saving money and prepping on a shoestring. May God bless this world. Linda

Copyright Images: Deposit photos_11809299_m-2015, Donuts Deposit photos_44770105_s-2019, Popsicles Depositphotos_72235199_s-2019, Pink Bank AdobeStock_342409528 by Kanjana, Corn on the Cob Deposit photos_275331248_s-2019

The post What To Stock Up On In June appeared first on Food Storage Moms.

from Food Storage Moms

Here’s How Many Goats to Get Depending on Acreage

Owning livestock, of any kind, entails a lot of calculation. How much food to get, how much they will cost, etc. If you plan on free-ranging your animals and allowing them to live or eat on a pasture, figuring out how many your acreage can support is one of the most important calculations of all. ... Read more

Here’s How Many Goats to Get Depending on Acreage can be read in full at New Life On A Homestead- Be sure to check it out!

from New Life On A Homestead

Friday, May 30, 2025

What To Plant In June

Are you wondering what to plant in June? Some seeds you can plant are beans, beets, carrots, corn, cucumbers, peas, summer squash, and melons. I’m so excited to share this post with you today. I hope you have started a garden, whether big or small. My friends, we must learn to grow some of our food. I updated this post so we can be ready to learn once again about gardening.

We can be much more self-sufficient if we produce or at least part of our food. Be sure and buy excellent seeds. This is where I buy my seeds: SeedsNow

I highly recommend these for seedlings: CowPots and Organic Seedling Soil. You can plant your seeds and place the CowPots in your garden when the temperatures are right.

How I store my garden seeds:

Plastic Photo Container and Label Maker

What To Plant In June Zones 1-10

USDA Hardiness Zones

Check out your hardiness zone for the best time to plant based on where you live.

Check here to find your zone.

Amend The Soil

Please remember to amend your soil, if it needs it. Here are a few of the items I use in my garden when required:

Azomite Micronized Bag, 44 lb

Coco Coir Block

Wiggle Worm Soil Builder Earthworm Castings Organic Fertilizer

Burpee Organic Bone Meal, 3 lb.

Burpee 8-Quart Organic Vermiculite

UPDATE: My New Favorite Soil

I’m seeing this fantastic product online and in local garden shops! It’s the perfect mix of everything you need in your garden.

What Does the Term pH Level Mean?

Are you wondering what the term pH level is when gardening? Each plant prefers a different level of acidity to grow the very best harvest. The level of acidity desired varies between each plant variety.

Therefore, you can adjust the pH of your soil by adding lime or sulfur to bring it up or down, depending on what your soil needs for the plants going into your garden space. You can have your soil tested, possibly by your state extension service, or try to do it yourself with a soil tester. pH Tester

What to Plant in June by Zone

In some areas, June is the perfect time to get things planted in your garden, but in other places, it may not be the ideal time to grow, particularly if it is too cool. Below, you will learn what you can plant in each zone.

Zone 1

There isn’t much you can plant in zone 1, but here is your list of things to consider planting:

Cabbage
Kohlrabi
Rutabagas

Zone 2

In zone 2, you can plant what you can in zone 1, plus a little more. Here’s what you can plant and feel confident it will grow successfully:

Cabbage
Kohlrabi
Rutabagas
Broccoli
Brussels sprouts
Carrots
Celery
Kale
Leaf lettuce
Radish

Zones 3 and 4

You can plant more in zones 3 and 4 than in 1 and 2. Here’s a list of what you can plant:

Cabbage
Kohlrabi
Rutabagas
Broccoli
Brussels sprouts
Carrots
Celery
Kale
Leaf lettuce
Radishes
Turnips
Tomatoes

Zone 5

During June, you can start seeds indoors, as well as get things planted outdoors.

For the best results, start the following indoors:

Lettuce
Brussel sprouts
Cabbage
Cauliflower
Celery

Start the following outdoors:

Spinach
Sweet potatoes
Tomatoes
Eggplant
Peppers
Potatoes
Winter squash
Melons
Corn
Bush beans

Zone 6

June is the time to start some indoor plants in zone 6, but there are also many that you can plant outdoors.

Here is what you can start sewing indoors:

Brussels sprouts
Cabbage
Cauliflower
Beans

Additionally, you plant the following outdoors:

Corn
Beans
Tomatoes
Sweet potatoes
Eggplants
Peppers
Winter squash
Celery

Zone 7

With the hottest weather coming in July, you should use caution when planting in zone 7 in June. You will want to start seeds inside for your colder-weather plants. Here’s what to start indoors:

Carrots
Bush and pole beans
Lima beans
Tomatoes
Broccoli

Zone 8

Again, zone 8 is quite hot in June. So, you will want to start seeds indoors for your fall plants. Here are some to start:

Bush and pole beans
Lima beans
Brussels sprouts
Cabbage
Tomatoes

Zones 9 and 10

June is too hot to start plants outside in zones 9 and 10. You can, however, start the following indoors:

Brussels sprouts
Okra
Lima Beans
Peppers

What To Plant In June

Beans

This is one of my favorite vegetables to grow. When our girls were growing up, we grew many green beans. We canned bushels of them in our pressure canner.

They taste so good when they are freshly picked. I only grew bush beans, but you can plant pole beans if you have a way to support them up off the ground. Bush beans grow about 2 feet tall and the pole beans grow up to 10 feet tall.

Bush beans are ready to pick about 50-55 days after planting. Pole beans take a bit longer, so plan on 55-65 days to harvest.

Please remember, if you can stagger the plantings every 2 weeks you can harvest green beans for weeks rather than all at once.

Green beans like a good composted rich soil with rotted-manure. You plant the seeds 1-2 inches deep and cover them with soil. Space the seeds in rows about 6-8 inches apart. Water immediately and keep regularly watering them until they begin to sprout.

After they begin sprouting they need 1 to 1.5 inches of water each week. They need full sun, so plant accordingly. They grow best when the air temperatures are between 65 to 85 degrees.

When the green beans are the size of a pencil they are ready to pick. They can toughen up very quickly, so check on them often. You pick them by snapping them off at the vine.

pH level for Green Beans: 6.0 to 6.2

Beets

When prepping the soil for planting beet seeds, please don’t neglect the needs of these red beauties. They prefer well-drained soil, never clay like I had in Southern Utah, which is too heavy for the large roots to grow. If your soils are hard it may cause the beet to be tough and not be the best vegetable to cook.

The temperature must be at least 40 degrees F. (4 C) to plant the seeds in order for them to germinate. Beets don’t like the hot weather, and actually do poorly in the high temps.

When the soil is ready, plant the seeds 1 to 2 inches apart and cover the seeds with soil and sprinkle with water. In about 7 to 14 days you will start to see a few sprouts.

Thin as needed to keep the roots a good size for harvesting. You may want to plant some beet seeds every 2-3 weeks to have a good harvest longer.

You can plant them in partial shade, but make sure the soil depth is at least 6-8 inches to produce really good roots. The beets are ready to harvest in about 8 weeks.

When ready to dig them, gently remove the soil around each root. The greens can be harvested when the beets are young and the root is small.

pH Level for Beets: 6.0-7.5

Carrots

Carrots like really smooth, loamy soil with nutrients added as shown above. I like to moisten the soil slightly and sprinkle the seeds over the soil and cover them with compost.

Keep the rows about 3 inches apart and stagger planting the seeds over two to three weeks to have an abundant harvest for the season.

If you live where the heat is intense, be careful as carrots don’t like to dry out. If you water them by hand for two to three weeks after planting the seeds you will soon see the little sprouts.

This is when you will fertilize with some Miracle-Gro Fertilizer and thin the carrots as needed. Use mulch to cover them if you live where the summers are extremely hot.

pH level for Carrots: 5.5-7.0

Corn

Corn likes full sun, so plant accordingly. They need well-drained and fertile soil. Put 2-4 inches of compost and well-rotted manure so the soil will drain better. They need a soil ph level of 5.8 to 6.5. Add lime to raise the pH and add sulfur to lower it.

Plant the seeds two weeks after the last frost in your area. It’s not recommended to plant seeds in the house and transplant them, so I have always sowed them directly outside. I’ve heard of people planting them inside and transplanting them later, just giving you the heads up.

Plant the seeds 1.5 to 2 inches deep and 4-6 inches apart and in rows of three about 8-12 inches apart. You are better off having several rows, as in three, over having one really long row.

They will pollinate better from one plant to another. Please make sure the temperature of the soil is 60 degrees F. or above for successful germination. This is the Garden Thermometer I have to test my soil temperature.

Fertilize often with nitrogen and phosphorus. 16-16-8 is a good choice for fertilizer. Put two pounds of 16-16-8 per 100 square feet of garden.

Once you see sprouts, corn needs an additional fertilizer of 46-0-0, so sprinkle some around those sprouts. Once the stalks have 8-10 leaves, add a ratio of 1/2 pound of 46-0-0 fertilizer to 100 square feet of garden. When the silk starts developing add 1/4 pound of 46-0-0 fertilizer to 100 square feet of garden.

I recommend planting a few seeds every week so you can have corn for several weeks. Sweet corn is different than other vegetables. One stalk only grows 3-4 cobs and it’s done. Yep, all that work for 3 or 4 cobs, but it’s worth it, I promise.

Corn: ph level of 5.8 to 6.5

Cucumbers

Cucumbers thrive when the weather is hot and they receive a lot of water. Plant them in full sun. If you planted seeds inside make sure you don’t set your seedlings outside until the weather is in the 70-degree range. Check the last frost date and wait two weeks before planting the seedlings or seeds outside.

Decide if you want to grow bush cucumbers or cucumbers on the vine. I have always had better luck with bush cucumbers. Bush cucumbers work great in pots or in small gardens.

This is why they do better in my raised gardens. I suggest you stagger when planting the seeds because you will have cucumbers bearing at different times, instead of all at the same time with a huge picking.

Cucumbers like compost and composted well-rotted manure. They need well-fertilized soil. Cucumbers grow fast and don’t depend on a lot of care or work to get them to thrive. When watering, try and keep the leaves dry, to keep leaf diseases from forming.

Male blooms show up first and drop off. No worries, within a week or two, a female flower will appear. If not, you may have to do hand pollination. You do this by removing the male blossom, leaving the center covered in the pollen. Use a “brush” to apply the pollen you collected to the center of the female flower.

Use metal cages for vines, the cucumbers will hang better on those because they will attach easier to the wires when growing. Plant two to three seeds about one inch into the soil, and cover with soil.

If the soil is moist and warm you will see sprouts within a few days. Plant the seeds or plants 36-60 inches apart. Bush cucumbers can be planted closer. Cucumbers grow from start to finish in 50-70 days.

pH level for Cucumbers: 6.5 to 7.0

Melons

Melons are actually really easy to grow if you have three things: sunshine, warm weather, and amended soil with well-rotted manure and organic compost. The soil temperature has to be above 70 degrees in order to germinate the seeds.

I typically plant three seeds in each hole about 1-inch deep and space them 36-inches apart to allow for growth. Once the seeds grow to 3-4-inches, I choose between the three seeds that sprouted and discard the weakest of the three leaving two standing sprouts.

Melons need water because they are made up mostly of water, so never let them dry out. Be careful with the foliage because that’s where the sweetness comes from.

Keep the garden weeded so you can keep an eye on the fruit when it starts to grow. To test if the fruit is ripe carefully lift the fruit and twist it, it will easily slip off the stem if ripe. SeedsNow

Late melons don’t slip off the stem when ripe. Honeydews are ready to pick when the area where the melon rests on the ground turns from yellow to white.

Hales Best Cantaloupe: Day to maturity = 85-100 days

Honey Rock Cantaloupe: Day to maturity = 85-100 days

All Sweet Watermelon: Day to maturity = 90 days

Sugar Baby Watermelon: Day to maturity = 75 days

Tom Watson Watermelon: Day to maturity = 85 days

Crimson Sweet Watermelon: Day to maturity = 85 days

pH level for Melons: 6.0-6.5

Peas

Peas prefer cooler weather, so March is a good month to plant your peas. You can plant them as soon as you can work your soil. If the soil temperatures are 10-20 degrees C or 50-70 degrees F that is best.

The best times to sow peas are mid-February clear until the end of May. Of course, you can plant them again in July through mid-August, depending on how hot it is. If your soil is moist or damp don’t soak your peas, you don’t need to. I have never soaked my peas.

Make sure your soil has the amendments it needs. I prefer bush peas, but that’s because those are the ones that seem the sweetest. My favorite ones are called Little Marvel.

They only grow about two feet tall, and that works for me. They are sweet to the taste and can be harvested in about 60 days. You may want to trellis them. Plant the seeds about 4-6 inches apart and 1/2 to 1 inch deep.

pH level for Peas: 6.0-7.5

Summer Squash

Summer Squash: zucchini, crookneck, and straight-neck (harvested in the summer before they reach maturity).

Winter Squash: pumpkins, butternut, spaghetti, and acorn squash (harvested in the autumn months after they reach maturity).

When you plant the seeds, test the soil to make sure it is at least 60 degrees F. before sowing your seeds. They need full sun exposure. They need loamy soil rich in nutrients. The soil must drain properly.

Plant the seeds in hills (2-3 seeds each) one inch deep. Space them 2-3 feet apart. Thin as needed to produce the strongest plant. Use a cloche to keep the plants warm in case of cool weather. Mulch around the plants to keep them moist and weed-free. When the first blooms appear, fertilize the plants.

Water deeply, at least one inch of water per week. The soil needs to be moist 4 inches down. If your blossom ends turn black and rot, then you have blossom rot. It’s usually caused by uneven moisture in the soil. It could also be a calcium problem.

Water must be consistent and frequent for the fruit to produce. If the fruits are misshapen they may not have received enough water or fertilizer. Check for fruit you can pick daily, they grow faster than you may think.

pH level for Squash: 5.5 to 6.8

Marigolds Attract Bees

Don’t forget to plant some Marigolds to attract bees. Marigolds by Linda

Please Check Out What To Plant Each Month:

Final Word

I hope I inspired you to plant a garden or sow some seeds in a pot or two today. It’s all about what to plant in June. The more experience we have with gardening, the more we learn about growing our food.

We must be self-reliant, save seeds, and learn a skill whenever possible that we may not feel comfortable doing. Listen, we can do anything, I promise. We will learn together and be prepared better than ever before. May God bless this world, Linda

This is where I buy my garden seeds: SeedsNow

Copyright Images: Gardening Deposit photos_63079453_s-2019, Green Beans Depositphotos_28603853_XL By tab62, Woman Harvesting Beets Depositphotos_162344438_XL By SashaKhalabuzar, White Corn on the Cob Depositphotos_1412420_XL By shirotie, Cucumbers in A Womans Hands Depositphotos_78652184_XL By vladteodor95, Melon Field with Watermelons Depositphotos_78801568_XL By vverve, Young Green Pea Plants Depositphotos_9938286_XL by muzsy, Squash Vegetables Depositphotos_12126351_XL By urban_light, Bouquet of Fresh Vegetables Depositphotos_172853636_XL by Scharfsinn

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from Food Storage Moms

Emergency Preparedness Kit Checklist

Estimated reading time: 4 minutes

Everyone knows that disasters often strike without warning—whether it's a storm, earthquake, power outage, or worse. Just as you should have renter's insurance or homeowner's insurance, you should also have a well-stocked emergency kit. It could mean the difference between comfort and chaos during a crisis.

This checklist is designed to help you prepare for at least 72 hours without things we take for granted such as food, water, and power. If you gather everything in this list, you'll be in good shape for at least 3 days and better off then 95% of your neighbors.

Again, disasters can strike when you least expect, so start working in your emergency preparedness kit today.

1. Water & Hydration

Water is your top priority. You can survive weeks without food—but only days without water.

Water (3 gallons per person) – Aim for at least 1 gallon per person per day for drinking, cooking, and light hygiene. Use sealed bottled water or proper water storage containers.
Water purification tablets – If the tap water is unsafe or supply is disrupted, these can make contaminated water safe to drink.

2. Food & Nutrition

Shelf-stable foods will keep you fueled and focused during a crisis.

Food (3 days per person) – Choose non-perishable items like canned goods, protein bars, and dehydrated meals.
Manual can opener – Don’t assume electric tools will work!
Fiber tablets – Emergency food can cause constipation; fiber helps keep your system moving.

3. Eating & Sanitation

Maintaining cleanliness and order is essential when normal services are down.

Paper cups and plates
Plastic utensils
Garbage bags – Useful for waste and also for makeshift rain covers or insulation.
Cleaning wipes (the skin-safe kind) – For keeping yourself clean without water.
Disinfectant wipes – Essential for sanitizing surfaces, especially if someone gets sick.
Hand sanitizer – Keeps hands clean when soap and water aren't available.
Soap – Bar or liquid; hygiene is even more important during an emergency.

4. Health & First Aid

Injuries and illness are more dangerous during a disaster. Be ready.

Basic first aid kit – Include bandages, antiseptic, tweezers, gauze, etc.
Prescription medications – At least a 3-day supply of all vital meds.
Painkillers – For headaches, injuries, etc.
Anti-diarrhea medication – Waterborne illnesses can be deadly if not controlled.
Personal hygiene items – Toothbrush, toothpaste, deodorant, etc.
Feminine supplies
Prescription eyeglasses or contact lenses and solution

5. Tools & Safety Gear

These items help you stay safe, secure, and in control of your environment.

Lighters – For warmth, light, or cooking.
Fire extinguisher – Especially important during power outages or disasters that may lead to fires.
Shut-off tool – Know how to turn off your gas, water, or electricity to prevent hazards.
Plastic sheeting and duct tape – Patch up windows, seal doors, or build a quick shelter.
N95 face mask – Protects your lungs in dusty, smoky, or contaminated conditions.
Whistle – Three short blasts is the universal signal for help.
Weapon for self-defense – Choose what’s legal and comfortable for you (pepper spray, baton, or firearm).

6. Communication & Power

Stay informed and keep your devices running.

Hand-crank weather radio – Keeps you updated on conditions when the power is out.
Flashlight – Preferably LED, and keep it handy.
Extra batteries – For flashlight, radio, and other devices.
Cell phone chargers – Include both wall and car adapters.
Power bank – A charged battery bank can save your phone when you need it most.
Map of local area – If GPS is down, you’ll still be able to navigate.

7. Clothing & Shelter

Be ready for cold nights, wet conditions, or sleeping away from home.

Change of clothing for everyone – Include socks and underwear.
Warm blankets or sleeping bags and pillows – Staying warm is survival 101.

8. Comfort & Morale

A sense of normalcy can make all the difference.

Books, games, puzzles, etc. – Keeping minds occupied reduces stress and fear, especially for kids.

9. Babies & Pets

They’ve got their own needs—don’t forget them!

Baby supplies – Diapers, formula, wipes, diaper rash cream, etc.
Pet supplies – Food, water, bowls, medications, leash, and a favorite toy or blanket.

Final Thoughts

Be sure to update your emergency preparedness kit every 6 months by rotating through the food and water, replacing batteries if necessary, and checking all the gear to make sure it's still functioning.

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Thursday, May 29, 2025

20+ Great Depression Recipes That Still Taste Great

Estimated reading time: 23 minutes

The old saying “Necessity is the mother of invention” rings true when you look into how Americans filled their bellies during the Great Depression.

After the stock market crash in October 1929, the nation headed into an economic slide that lasted an entire decade. Unemployment was high, and many Americans had to find ways to survive on little to no income.

But Americans are nothing if not creative. Flour sacks became dress material. Cardboard became shoe insoles. And in the kitchen, families came up with new recipes that made use of whatever foods they had on hand.

Although some of these recipes would get a definite thumbs down today – even in the midst of our current inflationary times – others are still prepared and eaten today. Here's a list of some of the weird foods people ate during the Great Depression.

Bologna Casserole

With fresh meat hard to come by, people turned to cheap cuts and processed alternatives like bologna. But folks prepared them in new and different ways to shake things up a bit. If you have cheese and cauliflower, you can make a version like the one in the video below.

Ingredients:

3 eggs
5 tablespoons sour cream
5 tablespoons shredded cheese
1 tomato
3 oz cauliflower
10 slices bologna
1 tablespoon flour
Salt and pepper to taste
Cooking spray

Instructions:

Preheat oven to 375°F.
Prep the Pan – Spray a baking pan with cooking spray.
Boil Cauliflower – Break cauliflower into small pieces and boil in salted water for 10 minutes. Drain.
Layer Cauliflower – Spread the boiled cauliflower evenly in the bottom of the pan.
Make Egg Mixture – In a bowl, whisk together:
- 3 eggs
- 1 tbsp flour
- 5 tbsp sour cream
- Salt and pepper to taste
  Mix well.
Pour Mixture – Pour the egg mixture evenly over the cauliflower to cover it completely.
Add Bologna – Cut the bologna into pieces and layer them on top of the cauliflower and egg mixture.
Add Tomato – Slice the tomato and place the slices on top of the bologna layer.
Top with Cheese – Sprinkle the shredded cheese over the top.
Bake the casserole for 15–20 minutes. For a crispier top, bake an additional 10 minutes if desired.

Cabbage and Dumplings

Simple and inexpensive, this a Depression-era meal of cabbage and dumplings was filling and not too bad in the taste department. It consists of fried cabbage and onions along with egg and flour dumplings. Another common name for it is “halushka.”

Ingredients:

For the Braised Cabbage:

1 medium cabbage (about 10 cups sliced into ¼” ribbons)
2 cups chopped onions
1 cup julienned or grated carrots
½ pound bacon, cut into ½-inch pieces (easiest to cut if partially frozen)
Salt and pepper to taste

For the Dumplings:

1 cup all-purpose flour (or half whole wheat, half all-purpose flour)
½ tsp baking powder
1 egg
2–3 tablespoons cold water (add gradually)
Salt and pepper to taste

Instructions:

1. Cook the Bacon – Place bacon in a cold stock pot, turn heat to medium-high and let it render until starting to crisp. Don’t fully cook.

2. Braise the Vegetables – Add sliced cabbage, onions, and carrots to the bacon and its fat. Toss to coat all the vegetables, then cover the pot with a lid and let the mixture steam and braise until tender.

3. Make the Dumpling Dough

In a bowl, mix flour, baking powder, salt, and pepper.
Make a well in the center; crack in the egg and add a splash of cold water.
Mix the egg with water, then gradually incorporate flour until you get a shaggy dough.
Add more water slowly as needed — the dough should be soft but not too wet.
Set aside.

4. Cook the Dumplings

Bring a pot of water to a boil.
Pinch off small, irregular pieces of dough (they'll puff up) and drop them into the boiling water.
Boil 5–8 minutes until nearly cooked through.
Test one by cutting it in half — it’s okay if slightly underdone.

5. Combine and Finish

Drain the dumplings and stir them into the cabbage and bacon mixture.
Taste and adjust seasoning with salt and pepper.
Let everything cook together for 1–2 more minutes until the dumplings are fully cooked and flavors meld.

Chop Suey

This highly Americanized version of a Chinese dish was popular during the Depression. It's another mishmash that makes use of whatever ingredients you have on hand. This Chop Suey recipe includes ground beef, macaroni, rice, and tomato sauce.

Ingredients:

1 tbsp butter
1 onion, chopped
1 lb ground beef
½ cup uncooked rice
1 cup uncooked elbow macaroni
1½ to 2 cups canned stewed tomatoes (with onion, celery, salt & pepper)
Salt and pepper to taste
½ to 1 cup breadcrumbs (preferably coarse or homemade)

Instructions:

Preheat oven to 350°F.
Sauté the Onions – In a large cast iron skillet, melt the butter over medium heat, then add chopped onion and sauté until softened and lightly browned.
Brown the Beef – Add the ground beef to the skillet, then break it up and cook until browned through.
Add Starches & Tomatoes – Stir in the uncooked rice and elbow macaroni, pour in the stewed tomatoes and mix well, then season generously with salt and pepper.
Transfer to a Baking Dish – Transfer everything to a larger baking dish, then mix thoroughly and smooth out the top.
Top with Breadcrumbs – Sprinkle breadcrumbs evenly over the top. Coarse, homemade breadcrumbs are most traditional.
Bake uncovered for 40–45 minutes, or until the top is golden and the rice and pasta are tender.

Coffee Soup

This weird-sounding soup was a staple in Amish households during the Great Depression. The ingredients are hot coffee, four slices of toast, sugar, and cream. You can read more about coffee soup and watch an amusing video right here.

Ingredients:

1–2 slices of stale or hard bread (homemade preferred) — or substitute crackers
Hot black coffee
Sugar (to taste)
Cream or milk (to taste)

Instructions:

Prepare the Bread – Tear stale or day-old bread into bite-sized pieces and place in a bowl.
Add Coffee – Pour hot black coffee over the bread pieces until soaked but not overly soupy.
Season to Taste – Add sugar and cream or milk just as you would in a normal cup of coffee. Stir gently to combine.

Cold Milk Soup

Another favorite with the Amish community during the Depression, Cold Milk Soup is a mixture of bananas, sugar, and milk. It's kind of like breakfast served at any time of day, and you could change it up by adding bread or whatever fruit you had on hand.

Ingredients:

1–2 ripe bananas, sliced
1 cup cold milk (any kind)
Sugar or sweetener (to taste)

Instructions:

Prepare the Bananas – Slice bananas into a bowl.
Add Milk – Pour cold milk over the banana slices until they are just covered.
Sweeten – Add sugar or your preferred sweetener (like Equal or honey) to taste. Stir gently.

Cooked Bread

What do you do when your bread has gone stale during hard times? You cook it and eat it anyway. Watch the video below to learn from Clara Cannucciari, who lived through the Depression, on how to make cooked bread.

Ingredients:

1–2 slices of very hard or stale bread
Olive oil (enough to drizzle generously)
Boiling water (to soak)
Salt (to taste)

Instructions:

Place the Bread – Put your stale bread slices into a shallow dish or bowl.
Add Olive Oil and Salt – Drizzle a generous amount of olive oil over the bread. Sprinkle with a pinch of salt.
Soak with Boiling Water – Carefully pour boiling water over the bread until it’s fully moistened.
Mash and Mix – Let the bread soften for a moment, then mash it thoroughly with a fork or spoon. Make sure the oil, salt, and water are evenly distributed.
Taste and Adjust – Add a little more salt if needed.

Creamed Chip Beef

Nicknamed S**t On a Shingle, Save Our Stomachs, or SOS for short, creamed chip beef was served to soldiers in WWI and WWII and found its way into American kitchens during the Depression. Some diners still serve it today.

The recipe features dried beef mixed into a roux made of butter, flour, and milk that usually is served on a piece of toast. Nostalgic or disgusting? You decide.

Ingredients:

For the Meat Mixture:

1 lb ground beef (or pork, sausage, or whatever meat you have)
½ large onion, chopped (Vidalia preferred)
Salt and pepper to taste
Optional: Red River Ranch Original seasoning (or your favorite blend)

For the Cream Gravy (Roux):

5 tbsp butter
4–5 tbsp all-purpose flour
2 cups milk

For Serving:

Toasted bread, biscuits, Texas toast, or whatever bread you’ve got.

Instructions:

Cook the Meat
- Heat a cast iron skillet over medium heat.
- Add ground beef and cook until browned.
- Add chopped onion and cook until soft.
- Season with salt, pepper, or your favorite seasoning.
Remove the Meat – Drain the meat, remove it from the pan, and set aside.
Make the Roux
- In the same skillet, melt 5 tbsp of butter.
- Stir in 4 tbsp of flour and cook over low heat, stirring constantly, until a smooth roux forms (light golden, not dark).
- Slowly whisk in 2 cups of milk and stir until thickened and smooth.
Combine – Return the cooked meat mixture to the gravy, then stir everything together and let it simmer until the consistency is thick enough to stay on toast or biscuits.
Serve – Spoon generously over toasted bread, biscuits, or Texas toast.

Dandelion Salad

Many thrifty homesteaders know that dandelion greens are edible, and so did Depression-era homemakers. You can dress the backyard greens with olive oil, lemon juice, and salt.

Ingredients:

1 bunch fresh dandelion greens (preferably young leaves)
1 tbsp fresh lemon juice (about ½ a lemon)
2 tbsp olive oil
Salt and pepper to taste

Instructions:

Harvest the Dandelions – Pick fresh, pesticide-free dandelion greens from a safe area (no sprays, no pet or vehicle traffic). Cut the plants at the base and shake off excess dirt.
Clean Thoroughly – Wash the greens thoroughly in cold water to remove dirt, grass, and bugs. Remove tough stems, wilted leaves, and debris.
Dry the Greens – Use a clean dish towel or salad spinner to dry thoroughly.
Make the Dressing – In a small bowl, combine lemon juice, olive oil, salt, and pepper. Whisk to emulsify.
Toss the Salad: Add cleaned, dry dandelion greens to a large bowl. Pour dressing over the greens and toss with clean hands to coat evenly.
Serve Immediately – Enjoy fresh as a side dish or light lunch.

Egg Drop Soup

You'll want to forget about the egg drop soup you may have ordered in a Chinese restaurant when you review this recipe. The video below from Clara has a recipe featuring potatoes, onions, and scrambled eggs.

Ingredients:

1–2 medium potatoes, peeled and diced
1 small onion, diced
1–2 tbsp olive oil
1–2 bay leaves
Salt and pepper to taste
6 eggs (4 scrambled, 2 whole)
½ to 1 cup shredded cheese (any kind you have)
Water (enough to fill half a pot)
Bread or toast, for serving

Instructions:

Sauté the Vegetables
- In a pot, heat olive oil over medium heat.
- Add diced potatoes and onions; cook until lightly browned.
- Add bay leaves, salt, and pepper to season.
Add Water and Simmer – Pour in enough water to fill the pot halfway and simmer until the potatoes are tender (about 10-15 minutes).
Prepare the Eggs – Scramble 4 eggs in a bowl. Leave 2 eggs whole (or adjust based on servings needed).
Add Eggs to Soup
- Slowly pour the scrambled eggs into the simmering soup, stirring as you go to create egg ribbons.
- Gently crack the whole eggs into the soup, being careful to keep the yolks intact. Let them poach until just set.
Finish with Cheese – Add shredded cheese at the end, stir, and turn off the heat.
Serve Over Bread – Place a piece of bread or toast in a bowl, ladle soup over it, and top with a whole poached egg.

Garbage Plate

Mashups were a common way to use up whatever you had on hand during the Depression, and the Garbage Plate is another example. This recipe combines macaroni salad, home fries, baked beans, and sausage or ground beef and is topped with chili, onions, mustard, and hot sauce or ketchup.

Ingredients:

For the Base (Starches):

Home fries (diced, parboiled potatoes fried until crispy)
Macaroni salad (see below)

For the Proteins:

1 burger patty, seasoned
1 sausage link (butterflied and pan-fried)
Slices of cheddar (for topping the burger)

For the Meat Sauce (a.k.a. “Hot Sauce”):

¾ lb ground beef
2 cloves garlic, minced
1–2 tbsp tomato paste
1 cup beef broth (adjust for consistency)
1 tsp cumin
½ tsp smoked paprika
¼ tsp cayenne pepper
½ tsp chipotle chili powder
Salt & pepper to taste

For the Macaroni Salad:

2 cups cooked macaroni
½ cup mayo
1 stalk celery, chopped
2 tbsp chopped pickles
2 hard-boiled eggs, chopped
1–2 tbsp diced red pepper
1–2 tbsp green onions
1 small serrano pepper (optional, for heat)
Crumbled bacon (from home fries prep)
Smoked paprika, salt, and pepper to taste

Toppings:

Raw chopped onions
Ketchup
Yellow mustard

Instructions:

1. Make the Home Fries:

Parboil peeled, diced potatoes 2–3 minutes. Drain.
Fry in a single layer in bacon grease or oil until golden and crisp.

2. Make the Meat Sauce:

Brown ground beef in oil; add garlic and cook until fragrant.
Stir in seasonings and tomato paste. Let it cook down.
Add beef broth slowly, simmering until it forms a loose, flavorful sauce.

3. Make the Macaroni Salad:

Mix cooked macaroni with mayo, veggies, chopped eggs, bacon, and seasonings.
Adjust mayo to desired creaminess.

4. Cook the Proteins:

Grill or pan-fry the seasoned burger patty and sausage until done.
Top burger with cheddar and let it melt.

5. Assemble the Garbage Plate:

On a large plate:
- One side: crispy home fries
- Other side: macaroni salad
- Top with: burger and sausage
- Smother with meat sauce
- Finish with ketchup, mustard, and raw onion

Hoover Stew

Not so fondly named after the U.S. President many people blamed for the Great Depression, Hoover Stew was a mishmash of macaroni, canned tomatoes, canned corn or canned beans, and cut-up hotdogs. This dish became a mainstay in 1930s soup kitchens.

Ingredients:

2 cans chopped tomatoes (approx. 14 oz each)
1 can sweet corn, drained (approx. 10 oz or 285g)
1½ cups dry macaroni (or other small pasta)
4–6 hot dogs (or kielbasa, sliced into coins)
Salt and black pepper to taste
Reserved pasta water (optional, for thinning)

Instructions:

Cook the Pasta
- Boil macaroni in salted water until just tender.
- Drain and toss with a bit of oil to prevent sticking.
- Save some of the pasta water for later.
Prep the Sausage – Slice hot dogs or kielbasa into bite-sized rounds.
Make the Stew Base – In a large pot, add canned tomatoes and bring to a simmer, then season with a pinch of salt and black pepper.
Add the Sausage and Corn – Stir in the sliced hot dogs and drained sweet corn, then simmer for 10 minutes to let the flavors meld.
Add the Pasta – Stir in the cooked pasta. If the stew looks too thick, add a splash of reserved pasta water to loosen it up. Cook for 2-3 more minutes.
Serve – Ladle into bowls and enjoy immediately. It’s hot, hearty, and humble.

Jell-O Ice Cream

No ice cream? No problem. Here is a recipe for a Depression-era substitute. The ingredients include raspberry Jell-O, milk, sugar, vanilla extract, and heavy cream. You can watch the video below to see how to make this easy no-churn recipe from 1938.

Ingredients:

½ package raspberry Jell-O (or any flavored gelatin powder)
½ cup boiling water
1 cup heavy cream (whipped to stiff peaks)
1 tsp vanilla extract
Pinch of salt

Instructions:

Dissolve the Jell-O – In a mixing bowl, stir ½ cup boiling water into ½ package of raspberry Jell-O until fully dissolved.
Add Flavoring – Stir in vanilla extract (about 1 tsp) and a pinch of salt to balance the sweetness.
Whip the Cream – In a separate bowl, whip 1 cup of heavy cream until stiff peaks form.
Combine – Gently fold the whipped cream into the liquid Jell-O mixture. The mixture will be thin, and the cream may mostly dissolve, but that’s okay.
Freeze – Pour the mixture into a freezer-safe container. Cover and freeze until firm (a few hours or overnight).

Macaroni and Cheese

Did you know that Kraft Mac and Cheese made its debut during the Depression? Introduced as Kraft Dinner in 1937, this still popular and still inexpensive boxed product sold for 19 cents and claimed to serve four people. Kraft Foods sold 8 million boxes that first year.

Kraft Macaroni and Cheese still consists of dried macaroni and a little packet of processed cheese powder. Although there are now many variations of the original as well as similar competing products, Kraft Mac and Cheese sales average about a million boxes every day. Here is a recipe for making a similar meal at home without the box.

Ingredients:

1 lb (16 oz) dry elbow macaroni
4 cups milk
½ cup (1 stick) butter
3–4 tbsp all-purpose flour
8 oz sharp cheddar cheese, grated
Salt to taste
Optional Toppings:
- Seasoned breadcrumbs
- Grated Parmesan cheese

Instructions:

Preheat oven to 350°F
Make the Roux
- In a medium saucepan over medium heat, melt the butter.
- Add the flour and stir constantly until smooth — this is your thickening base.
Make the Cream Sauce
- Remove pan from heat and slowly whisk in a small amount of the milk until smooth.
- Return to heat, gradually adding the rest of the milk while stirring.
- Continue cooking and stirring until the sauce thickens (10–15 minutes).
Add the Cheese – Lower the heat and stir in the grated cheddar cheese until melted and smooth. Set the cheese sauce aside.
Cook the Pasta – Boil the macaroni in salted water until al dente (not fully cooked). Drain and return to the pot.
Combine & Bake
- Stir the cheese sauce into the cooked macaroni until evenly coated.
- Transfer to a buttered casserole dish.
- Top with breadcrumbs and a sprinkle of Parmesan if desired.
Bake for 25 minutes or until golden and bubbly on top.

Meatloaf

When there wasn't enough meat to make an actual “meat” loaf, American homemakers added anything they could think of to stretch whatever protein they had for their loaves.

Raisins, peanut butter, stale bread, nuts, cereal, crackers, leftovers – were all possible ingredients for an “Anything Loaf.” This video shows how to make a traditional 1938 meatloaf.

Ingredients:

2 lbs ground beef
1 lb ground pork
2 eggs
1 cup whole milk
6 soda crackers (crushed fine)
1 tsp poultry seasoning
Salt and pepper to taste
½ cup cream of tomato soup (e.g., Campbell’s condensed, straight from can)
½ finely chopped onion
Topping: ¼ cup cream of tomato soup

Instructions:

Preheat oven to 350°F
Prepare the Mixture
- In a large bowl, combine beef, pork, eggs, and milk.
- Add crushed soda crackers, poultry seasoning, salt, pepper, tomato soup, and onion.
- Mix thoroughly with until well combined.
Shape and Top
- Form mixture into a loaf shape on a baking sheet (not in a loaf pan).
- Pour ¼ cup tomato soup over the top of the loaf.
Bake for approximately 1 hour or until cooked through.
Serve – Let rest briefly before slicing. Serve with bread, mashed potatoes, or seasonal vegetables.

Milkorno

Scientists at Cornell University devised Milkorno as an inexpensive food during the Depression. It's an unappetizing-sounding mixture of cornmeal and dried milk powder that could be used as the basis for muffins, biscuits, pudding, and other baked goods.

Home economists claimed that a family of five could eat for less than $5 a week by substituting Milkorno for cornmeal and flour. And a 1930s magazine ad for Milkorno claimed that Eleanor Roosevelt used Milkorno for state dinners at the White House.

Ingredients:

1 cup cornmeal (white or yellow)
½ cup dry milk powder
1 tsp salt (or less, to taste)
3 cups water

Instructions:

In a pot, combine water and dry ingredients.
Whisk over medium heat.
Bring to a boil while stirring constantly to prevent sticking.
Simmer and stir for about 10 minutes until very thick (like mashed potatoes or thick grits).
Serve plain, or topped with tomato sauce for extra flavor.

Mock Apple Pie

I don't know about you, but I am not too keen to try a pie with the word “mock” in its title. However, Depression-era recipes, which contain no apples and use buttery crackers for the crust, are surprisingly tasty.

The secret to the apple-y taste is the addition of cream of tartar. Cream of tartar, or potassium bitartrate, is the sediment found in the barrel after wine is fermented. According to scientists, the ingredient can trick your brain into thinking you're eating apples.

Ingredients:

36 Ritz crackers, crushed (about 1 sleeve)
2 cups sugar
2 tsp cream of tartar
1¾ cups water
Zest + juice of 1 lemon (about 2 tbsp juice)
½ tsp cinnamon
Pie crust (store-bought or homemade)
2 tbsp butter, added to filling
Egg wash (optional, for golden crust)

Instructions:

Preheat oven for 425°F.
Make syrup – In a saucepan, combine sugar, cream of tartar, and water. Bring to a boil and simmer for 15 minutes. Add lemon zest and juice. Let cool for 30 minutes.
Prepare crust – Roll out bottom pie crust and place in a 9-inch pie dish.
Assemble filling – Mix crushed crackers with cinnamon and pour into crust. Pour cooled syrup over the crackers. Dot with butter.
Top & bake – Add the top crust, flute the edges, cut vents, and brush with egg wash.
Bake for 30–35 minutes until golden brown. Cool before serving.

Mulligan Stew

Mulligan stew was a catch-all term for a catch-all dish that became popular with hobos, homeless people who rode the rails during the Great Depression. An authentic Mulligan Stew was a weird mix of whatever could be thrown into a pot to make a filling meal. Sometimes even sawdust or lint was part of the stew.

In this video, Max Miller recreates a version of Mulligan stew from a 1940 newspaper.

Ingredients:

1 medium-sized can of corned beef, minced
1 finely minced onion
1 No. 2 can of peas with liquid (approximately 2½ cups)
1 medium-sized bottle (12 oz) of tomato ketchup
1 cup of water
Salt and pepper to taste

Instructions:

Combine all ingredients in a saucepan.
Simmer gently over a low flame for about one hour.
Stir occasionally – The flavor improves with longer cooking.

Peanut Butter-Stuffed Onions

The idea for this one must have come out of sheer desperation. Since onions and peanut butter were available and cheap, why not combine them? In fact, the U.S. Bureau of Home Economics promoted peanut butter-stuffed onions as a budget-friendly, protein-rich meal.

Ingredients:

3 medium yellow onions
2 tablespoons peanut butter (smooth or crunchy)
~1 to 1½ cups breadcrumbs (or crumbled stale bread)
Salt and pepper to taste (optional)

Instructions:

Preheat oven to 350°F.
Prepare the onions
- Peel the onions and slice a small amount off the bottom so they sit flat.
- Slice off the tops and hollow out the center with a spoon, leaving the outer layers intact to form a “cup.”
Make the filling
- In a bowl, mix the peanut butter with breadcrumbs to form a crumbly, moldable paste.
- Adjust the amount of breadcrumbs as needed—it should resemble damp sand.
Stuff the onions – Spoon the peanut butter mixture into the hollowed onions, packing it in tightly and filling to the brim.
Bake – Place stuffed onions in a baking dish. Bake uncovered for 45 minutes to 1 hour, or until the onions are soft and tender.
Serve – Let cool slightly before serving. These work best as a savory side or conversation-starting appetizer.

Poorman's Meal

Clara is back with a video on making Poorman's Meal, an aptly named recipe that consists of fried potatoes and diced hotdogs.

Ingredients:

4 medium potatoes, peeled and diced
1 medium onion, diced
2 tablespoons vegetable oil (plus more as needed)
3–4 hot dogs, sliced into rounds
2 tablespoons tomato sauce
½ cup water
Salt and pepper, to taste

Instructions:

Prepare the vegetables – Peel and dice the potatoes and onion.
Sauté – Heat 2 tablespoons of oil in a large skillet over medium heat. Add the diced potatoes and onions. Cook, stirring occasionally, until the potatoes begin to brown and the onions become translucent.
Add hot dogs – Stir in the sliced hot dogs and cook for a few more minutes until they start to brown.
Incorporate tomato sauce – Add the tomato sauce to the skillet, stirring to combine.
Simmer – Pour in ½ cup of water to help soften the potatoes. Cover the skillet and let it simmer for about 10 minutes, or until the potatoes are tender.
Season – Add salt and pepper to taste.
Serve – Serve hot, either on its own or with a slice of bread.

Potato Pancakes

Home cooks used potatoes, one of the most widely available foods during the Depression, as the basis for many dishes. They often made simple potato pancakes by frying leftover mashed potatoes or combining grated potatoes with flour and eggs.

Potato pancakes worked as a meal on their own or as a side dish. Below is a video that shows you how to make potato pancakes.

Ingredients:

3–4 medium to large russet potatoes, peeled
1 large onion
3 large eggs
1/3 cup all-purpose flour
Salt and pepper, to taste
Cooking oil (canola or vegetable) for frying

Instructions:

Prepare the Potatoes and Onion
- Shred the peeled potatoes and onion using a food processor or box grater.
- Place the shredded mixture in a colander and rinse thoroughly.
- Drain well and press out as much moisture as possible using a clean kitchen towel or paper towels.
Mix the Batter
- In a large bowl, beat the eggs.
- Add the drained potato and onion mixture to the eggs.
- Stir in the flour, salt, and pepper until well combined.
Heat the Oil – In a large skillet, pour enough oil to cover the bottom and heat over medium-high heat until shimmering.
Form and Fry the Pancakes
- Scoop a spoonful of the potato mixture and shape it into a patty with your hands.
- Carefully place the patty into the hot oil.
- Repeat with additional patties, being careful not to overcrowd the pan.
- Fry each pancake for about 3–4 minutes per side, or until golden brown and crispy.
Drain and Serve
- Remove the pancakes from the skillet and place them on a plate lined with paper towels to drain excess oil.
- Serve hot, topped with sour cream, applesauce, or your favorite garnish.

Prune Pudding

In an effort to set a good example for the nation during the Depression, Eleanor Roosevelt insisted that simple recipes be served to White House guests. Prune pudding was among them.

Plus, it's great for those times when you need prunes but you don't really like the taste of prunes. This dessert makes them much more palatable.

Ingredients:

1 cup pitted prunes
2 cups boiling water
1 additional cup hot water (for blending)
⅔ cup granulated sugar
½ teaspoon ground cinnamon
¼ teaspoon ground cardamom
1 whole star anise
Juice of 1 lemon
3 tablespoons cornstarch

Instructions:

Rehydrate the Prunes – Place the prunes in a bowl and pour 2 cups of boiling water over them. Let them soak for about 15 minutes until they become plump.
Simmer the Prunes – Transfer the prunes and their soaking liquid to a saucepan. Bring to a boil, then reduce the heat and simmer for 8 minutes, allowing the prunes to soften further.
Blend the Mixture – Pour the prunes and liquid into a food processor. Add 1 cup of hot water and pulse 5–8 times until the mixture is mostly smooth but still has some texture.
Prepare the Cornstarch Slurry – In a small bowl, combine ⅓ cup of the blended prune mixture with the lemon juice. Stir in the cornstarch until fully dissolved, creating a smooth slurry.
Flavor the Pudding – Return the remaining prune mixture to the saucepan. Add the sugar, ground cinnamon, ground cardamom, and the whole star anise. Stir to combine.
Cook the Pudding – Place the saucepan over medium heat and bring the mixture to a gentle boil. Reduce the heat and simmer for 5 minutes, allowing the flavors to meld and the sugar to dissolve.
Thicken the Pudding – Slowly pour the cornstarch slurry into the simmering prune mixture, stirring constantly to prevent lumps. Continue to cook, stirring, until the pudding thickens and becomes glossy, about 2–3 minutes.
Finish and Cool – Remove the saucepan from the heat and discard the star anise. Let the pudding cool slightly before serving.

Vinegar Pie

Okay, now that we've got you thinking about pie, here's another strange pie recipe that made the rounds during the 1930s. The ingredients include apple cider vinegar, unsalted butter, flour, brown sugar, ground cinnamon, ground nutmeg, eggs, salt, and water.

Ingredients:

1 refrigerated pie crust
4 large eggs
1½ cups sugar
¼ cup melted butter
1½ tablespoons vinegar (apple cider or white)
1 teaspoon vanilla extract
Optional: whipped cream and nutmeg for topping

Instructions:

Preheat oven to 350°F.
Pre-Bake – Place the pie crust in a 9-inch pie pan and crimp the edges. Pre-bake according to package instructions.
Combine Ingredients – In a large bowl, whisk together the eggs, sugar, melted butter, vinegar, and vanilla extract until well combined.
Pour the mixture into the pre-baked pie shell.
Bake for 30-40 minutes, or until the filling is set but still slightly jiggly in the center.
Allow the pie to cool completely before serving. Top with whipped cream and a sprinkle of nutmeg, if desired.

Conclusion

With rising inflation and shortages, these types of recipes are getting more and more popular. If you'd like to explore this trend further, here are some resources to check out.

Clara's Kitchen: Wisdom, Memories, and Recipes from the Great Depression by Clara and Christopher Cannucciari
Hard Times Cookbook: Back to Basics Great Depression Cooking by Anna B. Patterson
Hard Times Cookbook: Hard Times Soup and Sandwiches for The Great Depression by Anna B. Patterson
Depression Era Recipes by Patricia R Wagner
Stories and Recipes of the Great Depression by Janet Van Amber Paske

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