I'm thinking all three of those will get tried out this next week or so.

They sure do sound good.

I'll let you know

Filipino Chicken Adobo

Recipe courtesy of Corinne Domingo

Ingredients

4-5 lbs. chicken thighs
1/2 cup white vinegar
1/2 cup soy sauce
4 cloves garlic, crushed
1 tsp. black peppercorns
3 bay leaves

Directions

Combine all ingredients in a large pot. Cover and marinate chicken for 1-3 hours. Bring to boil, then lower heat. Cover and let simmer for 30 minutes, stirring occasionally. Uncover and simmer until sauce is reduced and thickened, and chicken is tender, about 20 more minutes. Serve with steamed rice.

I love that crusty bread recipe, Randy, we make it all the time (its also sometimes called "no knead bread".)

Here is my take on pulled pork, I figured out the "secret" by chance, and it makes a ton of difference.

1 pork butt, maybe 3-5lbs (also works well with half white meat, half dark meat chicken if you don't like pork)
1 really large yellow onion (this is the secret, it makes the recipe)
Salt + Pepper

Set your crockpot to "low".

Cut the pork into a few chunks (bigger than your fist) and put it in the slow cooker. Add plenty of salt, maybe a couple of tablespoons, along with pepper to taste.

Slice the onion and put the slices on top of the meat and put a lid on the whole thing.

When the onions start getting soft, mix them in between the meat chunks, and let it all sit in the cooker with a lid on until the meat easily comes apart with two forks.

Drain the whole thing (but save the liquid!) when its done and shred the meat up, make sure to put as much of the onion back in your shredded pork and add a jar of your favorite bbq sauce (I prefer bone suckin' sauce).

You can add some of the liquid back in if you prefer your pulled pork a little more moist and you can save it to make a really nice gravy out of (make a roux, add more onions, add your liquid, salt and pepper to taste.)

It ALL sounds good!

Cowboy Cornbread
Brown and season 2 lbs of hamburger meat, drain, add two cans of drained Rotel tomatoes and one can of Ranch style beans. Simmer 10 minutes. Mix two packages of Mexican style cornbread per directions, (or two pkgs. of your preferred 8 X 8-inch cornbread mix). Add a can of cream style corn to cornbread mix, toss in shredded cheese of choice and stir. Pour half of your cornbread mix in the bottom of the pan, pour meat mixture, top with more shredded cheese, pour remaining cornbread mix on top. Bake at 350 until cornbread is done. Tah-dah!! Cowboy Cornbread!! Very easy, Very tasty, Very inexpensive!! Enjoy!

Sounds great Randy, and it's a meal in itself!

Ingredients

1 pound ground beef
1/2 cup chopped green pepper
1/2 cup chopped onion
2/3 cup water
1 envelope taco seasoning
1 can (15 ounces) black beans, rinsed and drained
1 can (14-1/2 ounces) Mexican diced tomatoes, undrained
6 flour tortillas (8 inches)
1 can (16 ounces) refried beans
3 cups (12 ounces) shredded Mexican cheese blend

Directions

In a large skillet, cook the beef, green pepper and onion over medium heat until meat is no longer pink; drain. Add water and taco seasoning; bring to a boil. Reduce heat; simmer, uncovered, for 2 minutes. Stir in black beans and tomatoes. Simmer, uncovered, for 10 minutes.
Place two tortillas in a greased 13-in. x 9-in. baking dish. Spread with half of the refried beans and beef mixture; sprinkle with 1 cup cheese. Repeat layers. Top with remaining tortillas and cheese.
Cover and bake at 350° for 25-30 minutes or until heated through and cheese is melted. Yield: 9 servings.

You can use corn tortillas in place of the flour and pinto beans instead of black beans. It's wonderful!

Bannock on a Green Stick

The following recipe provides enough bannock for one day. Stored in a waterproof bag, it is easy to carry a week or ten day supply.
1-cup whole wheat flour
1 teaspoon baking powder
1/4 teaspoon salt
3 tablespoons butter
2 tablespoons milk powder.

Mix all the ingredients well, making sure the butter is evenly distributed throughout. Sometimes I will melt the butter before adding it to the mixture. Then slowly add water while mixing until a dough ball is formed. Make the bannock dough into a cigar shape and wrap it around a green stick. Try to keep the thickness of the dough about 1/2 inch. Slowly roast the bannock over a hot fire, rotating occasionally until it turns a golden brown. You will hear the butter sizzling and your stomach rumble as the bannock cooks.

Copyright © SurvivalTopics.com Read more at: http://survivaltopics.com/asymmetrical-warfare-brings-down-powerful-governments/

Multi-flour Bannock Recipe

This combination of flours, spices, and dried fruit makes the bannock a delicious meal of itself. It can be cooked over an open fire on a green stick or formed into a loaf and baked.

Makes a 3-day supply:
1 Cup Barley flour 1 Cup Wheat flour
1/2 Cup Rolled Oats
1 Cup White Sugar
1/2 to 1 Cup Raisins or other dried fruit
1 1/2 Cup Buttermilk
1 teaspoon baking powder
1 tbsp. Coarse Ground Salt
1 tbsp. Cinnamon
1 tbsp. Cloves
1 tbsp. Nutmeg

Fried Bannock
If you like fried foods then you need to try fried Bannock.
4 cups flour
2 tbsp baking powder
2 tbsp sugar
1/2 cup milk
1/4 cup margarine/butter
2 eggs
1/4 tbsp salt
Mix all the ingredients so a dough ball is formed. Break off pieces and flatten into rounds about 1/2 inch thick. Fry to a golden brown in the oil of your choice