Better Biltong

While shopping, I discovered some nicely priced meat. I bought a few packages with the hopes of trying biltong in the dehydrator. This is a simple recipe that we prefer to the original one.

Do not reduce the salt but you can add some if you would like it saltier. Coriander and pepper are the traditional biltong spices, but add other spices to your preference. Some people add 1/2 tsp brown sugar per pound, but that is a taste preference.

If storing in the refrigerator, we like it best dried around 50% of original weight. Dry it longer (lose at least 65% of original weight) if wanting to use backpacking.

See notes at the bottom for more suggestions.

Pasta Fagioli

There are so many different ways to make this bean and pasta soup. This is just a rough guideline.

Mississippi Pot Roast

I am not sure why this is called “Mississippi” pot roast, but it is very good. A friend from work told Allan about it and we decided to try it. We are glad that we did, it is an easy dinner idea for after church or company

Our roast was not completely defrosted, so we turned the crock pot on high for a few hours and then reduced the heat to low for the rest of the time. It still came out wonderfully.

While this would be good with rice or potatoes, we served it with farro and cauliflower rice and sugar snap peas. For those who like mushrooms, they are a great addition also.

Chili Soup

This is just a very simple chili recipe with a beef and tomato soup base. It is easy to do in a stock pot, but if you prefer a crock pot, set the settings to low and cook all day.

The seasoning are on the very mild side. Be sure to adjust to your preferences.

Grandma Reble’s Meatloaf

While in Colorado, I asked for some recipes from relatives. This is a recipe in Grandma Reble’s handwriting with “Mother’s recipe 8/18/76” written on the top. It would be fun if we could learn where Grandma Porter originally found this recipe.

The crackers help to stretch out how much meat you need. Some of the family liked it as is and did not want changes. Others thought to use less crackers or more meat.

We like it best with tomato sauce with sauted onions over the top. Serve with a fresh salad and either garlic bread or your favorite grain.

Beef Samosas

I don’t remember having these until we lived in Swaziland. We often had them at church potlucks and, while similar, each family had a slightly different recipe. I preferred the ones with peas, but some used raisins instead.

This recipe is a very mild blend of spices. We often double, or triple the spices depending on who is making the. Fill the wontons with a generous helping of stuffing, but be careful not to overstuff.

For an appetizer, plan on two per person. For a main meal with a salad, plan on 4 or 5 per person.