Posted on 03/23/2008 11:36:40 PM PDT by nw_arizona_granny
Americans finding soaring food prices hard to stomach can battle back by growing their own food. [Click image for a larger version] Dean Fosdick Dean Fosdick
Home vegetable gardens appear to be booming as a result of the twin movements to eat local and pinch pennies.
At the Southeastern Flower Show in Atlanta this winter, D. Landreth Seed Co. of New Freedom, Pa., sold three to four times more seed packets than last year, says Barb Melera, president. "This is the first time I've ever heard people say, 'I can grow this more cheaply than I can buy it in the supermarket.' That's a 180-degree turn from the norm."
Roger Doiron, a gardener and fresh-food advocate from Scarborough, Maine, said he turned $85 worth of seeds into more than six months of vegetables for his family of five.
A year later, he says, the family still had "several quarts of tomato sauce, bags of mixed vegetables and ice-cube trays of pesto in the freezer; 20 heads of garlic, a five-gallon crock of sauerkraut, more homegrown hot-pepper sauce than one family could comfortably eat in a year and three sorts of squash, which we make into soups, stews and bread."
[snipped]
She compares the current period of market uncertainty with that of the early- to mid-20th century when the concept of victory gardens became popular.
"A lot of companies during the world wars and the Great Depression era encouraged vegetable gardening as a way of addressing layoffs, reduced wages and such," she says. "Some companies, like U.S. Steel, made gardens available at the workplace. Railroads provided easements they'd rent to employees and others for gardening."
(Excerpt) Read more at dallasnews.com ...
Venison sausage recipes
http://offthegridgirls.wordpress.com/2008/01/12/venison-sausage-recipes/
How to make bratwurst, different types of sausages
http://offthegridgirls.wordpress.com/2008/01/12/how-to-make-bratwurst-sausages/
http://cranniesnook.wordpress.com/2008/01/13/make-ahead-hamburger-and-chicken/
Just wanted to share with you the basic hamburger and chicken recipes I use when I cook a few meals ahead of time. I generally “eyeball it” (as Rachael Ray would say), so measurements are not exact. Feel free to modify to your family’s tastes!
Cooked hamburger:
5 pounds hamburger
3 large onions, diced
2-3 green peppers, diced
3 tbsp olive oil
Salt, Pepper, Garlic Powder, and Season Salt to taste
Saute onions and peppers in olive oil in a large skillet or pot until transluscent. Add hamburger meat, and cook, breaking up hamburger into smaller pieces. When meat is about halfway cooked, add salt, pepper, garlic powder, and season salt to taste.
Once cooked through, drain fat and cool meat. Package into five freezer bags. Each bag is generally the cooked equivalent of one pound of raw hamburger. Flatten, label, and freeze.
Basic cooked chicken recipe:
10 large chicken breasts (bone-in, with skin gives best flavor)
Salt, Pepper, Season Salt
Place chicken in a 9×13 pan in a single layer. Leave skin on for better flavor in the chicken (or remove if you are concerned about fat content). Sprinkle with salt, pepper, and seasoned salt to taste.
Bake and 350 degrees for 50-65 minutes, or until cooked through. Remove skin and cool chicken. Pull meat off bones and dice. Place meat of 2 chicken breasts in freezer bags (this is the equivalent of about 1.5 pounds of chicken, depending on how big the breasts are). Flatten, label, and freeze.
Hope this helps you get ahead on your cooking and makes your life a bit easier!.
http://offthegridgirls.wordpress.com/2008/02/09/make-a-deep-freeze-root-cellar/
Make a Deep-Freeze Root Cellar
Things You’ll Need
* Straws Bales
* Clear Plastic Sheeting
* Plastic Sheeting
* Shovels
* Old Deep-freeze Or Refrigerator
Step One
Remove motor, shelves and lock from door (so no child can get locked inside).
Step Two
Dig a hole large enough to hold the deep freeze where the top of the freezer is ground level or slightly below ground level.
Step Three
Place some rocks in bottom of the hole for drainage.
Step Four
Place the freezer into hole on its back. The door will open like a lid.
Step Five
Fill around freezer with soil.
Step Six
Place vegetables in freezer. Follow storage guidelines for vegetables just as if you were using a cellar.
Step Seven
Cover freezer with a sheet of plastic to keep water from freezing the lid shut.
Step Eight
Place bags of leaves or bales of hay or straw on top of the freezer to help with cold weather.
Tips & Warnings
* Apples, potatoes, beets, carrots, turnips, celeriac, kohlrabi and rutabagas work well in this type of storage.
* You may need to add a small vent pipe from the freezer to the outside to let in fresh air.
Alternative method:
You can also use the hard, heavy plastic containers (rubbermaid makes some good ones) to do this. Just insert ‘plastic container’ where it says ‘old freezer/refrigerator’ in the directions.
E. COLI 0157, LETTUCE - USA: (WASHINGTON)
*****************************************
A ProMED-mail post
http://www.promedmail.org
is a program of the
International Society for Infectious Diseases
http://www.isid.org
Date: Fri 6 Jun 2008
Source: King5 TV [edited]
http://www.king5.com/topstories/stories/NW_060508WAB_ecoli_infections_SW.2c3ce65.html
The [Washington State] Department of Health says 9 confirmed cases of
_E. coli_ [O157:H7] infection found in north Thurston and south
Pierce counties have been traced to bagged, commercial romaine
lettuce.
The Health Department says 4 cases were identified in Thurston County
and 6 in Pierce County. Some of the people infected were
hospitalized. Health department officials are interviewing the
victims.
“This particular strain is not very rare. It’s a common one. We see
it fairly often. The thing that’s unusual about this is having
several of the same strain all happening at the same time,” said Don
Moyer, health department spokesperson.
The people who got sick all had salad or lettuce at different places,
which means all of those places probably got their lettuce from a
single source.
As health officials work to track down that source, there is good
news. All of the incidents happened in May 2008 and it has been more
than a week since the last one. Lettuce has a short shelf life, so
the contaminated lettuce was probably out of the food chain by the
time the cases were reported.
—
Communicated by:
ProMED-mail
promed@promedmail.org
[ProMED-mail thanks Michael P. Owen ( michael.owen@fda.hhs.gov ) who
first relayed news of this cluster.
Salad products are often contaminated in the field and bagged product
comes from a large amount of plants as compared to just one plant if
the product is bought in its original form. Cattle are the animals
most frequently identified as a source of _E. coli_ O157:H7, although
other livestock may also carry the bacterium. In a recent report, _E.
coli_ O157:H7 was isolated from livestock at 31 of 32 fairs,
including 11.4 percent of 1407 cattle, 1.2 percent of 1102 swine, 3.6
percent of 364 sheep and goats, and 5.2 percent of 154 fly pools.
Cattle, swine, and flies at some fairs shared indistinguishable
O157:H7 isolate subtypes (Keen JE, Wittum TE, Dunn JR, et al:
Shiga-toxigenic _Escherichia coli_ O157 in agricultural fair
livestock, United States. Emerg Infect Dis 2006; 12: 780-6; available
at
http://www.cdc.gov/ncidod/Eid/vol12no05/05-0984.htm
The location of the counties involved on the southeastern edge of
Puget Sound can be found on a map at
http://www.wacounties.org/WSAC/images/FlatStateDropShadow.jpg -
Mod.LL
For an image of the bacteria, see:
http://www.uni-heidelberg.de/zentral/ztl/grafiken_bilder/bilder/e-coli.jpg
- Mod.JW]
Thank you for the information and link, I have made a note of it, so I can read it when I am not so tired.
Good that I haven’t gotten all involved in the enhancers and I am glad you posted on them, there is so much to learn.
Thank you.
If you see something else we should consider, please let us know.
Msg is one product that I try to stay away from, but still it turns up in the oddest things, I always know, as it makes my lips feel numb.
So much that I do not know in this world.
http://offthegridgirls.wordpress.com/2008/05/13/some-gardening-and-food-storage-tips/
Some gardening and food storage tips:
* Before broccoli and cabbages form heads, sprinkle the leaves with cayenne pepper powder. This will deter pests from attacking them.
* If birds are a problem in your garden (eating the veggies and not just the bugs), string some fishing wire over your plants. This will deter the birds, but won’t harm them. You can also take mirrors ( I use the little ones out of old make up compacts), glue them to sticks and place around the garden. Another thing that I’ve always done (learned it from my mamaw) was to hang bird feeders around my yard..but to place them as far from my garden as possible. This draws the birds to the feeders for their meals and 90% of the time, they ignore my garden veggies : )
* Another way to deter birds from your garden is to run string with aluminum foil attached to it throughout your garden area or around the perimeter of it. Cut strips of foil and tie them at regular intervals to the string. Drive a stake in the ground and stretch the string with the foil attached, between two stakes. The string should be about 12 inches off the ground. The reflective foil will move slightly in the breeze and since birds are startled by movement, they will tend to stay away from that part of the garden.
* Statues or figurines of owls, snakes, hawks, cats are just a few examples of products that will help to scare off birds from your garden. The figurine must look life-like, birds aren’t stupid. Moving it from time to time will also make it appear more realistic. You can usually find pretty inexpensive and realistic looking owl figurines during Halloween. Make a hole in the bottom of it and firmly attach it to a pole. Drive the pole into the ground and secure it. Loosen the wings of the owl …this way when the wind blows, its feathers will move..giving it a more realistic look and keeping the birds and mice wondering.
* Noise makers: Birds are skittish. A little noise goes a long way in scaring them off. Common noisemakers include aluminum pans (an increasingly rare commodity in a microwave society), wind chimes. Tie an aluminum pie pan to a string and hang it near your garden area. The reflective properties in itself will deter birds and when the wind blows the pie pan banging against the pole, porch, tree, etc., will also send the birds rapidly in a different direction. Of course, the banging of the pie pans could also annoy any neighbors..so use with caution..LOL.
* Slugs? An old-fashioned method that works well is the beer trap. In this method a small container has beer put into it and then the container is placed on the ground where you know the slugs to be. They will climb in and drown and can be removed every few days. Try to ensure that the lip of the container is approximately 1” above the ground as, otherwise, the beetles that eat slugs will also get in and die.
* If you don’t have the space for your own compost heap, freeze your veggie peelings. When you have a bunch of them, put them in a blender with some warm water. Pour the ‘compost soup’ on your garden. Your plants will LOVE it!
* If you get sticky sap on your hands from pruning trees, rub some veggie oil on them and then wash with soap and warm water. The sap will come right off instead of smearing all over your hands.
* Between growing seasons, sow a crop of clover, alfalfa or lucerne and turn it back into the garden bed the next season.
* Water your plants with cool water from boiling eggs, potatoes or veggies. This will deliver extra minerals to them.
* When harvesting beet root, leave some of the stem intact. This will prolong its freshness while being stored and stop it ‘bleeding’ into the water while being cooked.
* Put a few sprigs of mint in your birdbath water to prevent algae from forming. Birds will enjoy the nice minty fresh water.
* Plant your parsley near your tomatoes and asparagus plants. Aphids hate it!
* Pansy flowers planted around your onions will increase their yield and prevent weeds from coming up. To keep them flowering, be sure to pinch off the dead heads of the old flowers. I like to pinch them off before they start to show signs of dying. Pansies are edible and have a slight minty taste to them. Add them to salads or sugar them and use as decorations on cakes, cookies…or drop a few of them into a jug of iced tea : )
* You can protect your fruit bearing trees from nasty little destructive pests by applying a coat of vaseline on a FULL section of the trunk. It won’t harm the tree at all and the pests won’t walk across it.
* For your potted plants, recycle your old kitchen or bath sponges by cutting them into small pieces and mixing them in with your potting soil mix. The sponges will absorb excess water, but keep the soil moist for a longer period of time. It’s a great alternative to peat moss or soil moisture aids.
* When harvesting your crops, don’t store apples near root crops like carrots or potatoes. It affects their flavor and not in a good way!
* Apples and carrots should be stored in a paper bag before being placed in the refrigerator crisper. This will help to slow the ripening process and keep them from getting mushy (apples) and going limp (carrots). Make sure you cut off the green tops of your carrots BEFORE you store them.
* The best way to store unhusked corn is to keep it wrapped in a damp cloth and try to use it within a day or two, not longer than 3-4 days if you want maximum flavor and nutrients. Unhusked corn is best stored on the refrigerator shelf, not in the crisper.
* Most berries should be kept on the refrigerator shelf, not in the crisper. Place them either in a paper bag or cover them with plastic. Keep the stems on them until you are ready to eat them.
* Make sure you put your cucumbers in the highest place you can, steering clear of the crisper. You want to make sure that ice crystals get as little a chance as possible to form around the seeds…which will deplete the flavor, nutrients of your cukes and also leave you with a mushy cucumber glob.
* Mushrooms should be wiped with a damp cloth, although cleaning them with water is not necessarily as devastatingly bad an idea as you may have heard, and then stored in a paper bag, the darker the color of the bag the better.
* Never ever ever refrigerate tomatoes unless you enjoy eating a flavorless piece of mush. Rather, store them with the stem-side down away from any direct sunlight.
* The best place to store your garlic is in a dark, dry, ventilated area. This will help keep garlic fresh for approximately 3 months.
* For herbs, remove band or tie and wash and dry. Snip off the ends and submerge them in a glass of water. Cover with a plastic bag and leave in the refrigerator.
* Celery wrapped in aluminum foil before refrigerating will remain fresh for weeks.
* Wrap green leafy veggies in a newspaper (some newspapers will bleed ink onto the veggies, I wrap mine in a paper towel first, then the newspaper) before putting in the crisper. This will help to keep them fresh much longer.
* Potatoes rot quickly if stored near onions. To prevent potatoes from budding, place an apple in the bag with them.
* Refrigerate fruits and vegetables separately. Fruits give off ethylene gas, which causes vegetables to spoil, so keeping them separate will help extend the life of your veggies.
* Ripen peaches, kiwi fruit, mangoes, pears and avocados on the counter and then store them in the refrigerator. To help fruits ripen on the counter, place them in a loosely closed paper bag. The ethylene gas produced by the fruit helps it ripen. Adding a ripe apple or banana to the bag speeds the process.
* Dryer softener sheets, tied around stakes at each corner of you garden (or around the base of targeted plants) will totally repulse munching critters.Haven’t seen them in years!
* Willows have a natural rooting hormone. Cut up trimmings (about pencil thickness) into 1 inch lengths, smash with a hammer or mallet (in a bag, of course) then dump them into a pot of boiling water. Let cool. Use water for rooting cutting or for transplants.
* As an insect destroyer the juice of the potato plant is said to be of great value; the leaves and stems are well boiled in water, and when the liquid is cold it is sprinkled over plants attacked with insects, when it at once destroys caterpillars, black and green flies, gnats, and other enemies to vegetables, and in no way impairs the growth of the plants. A peculiar odor remains, and prevents insects from coming again for a long time.
* Deter flies and mosquitoes from coming into the house by placing a dish of chopped garlic cloves on the windowsill.
* Peppermint grown in containers will help to control the white cabbage butterfly. The peppermint needs to be grown in containers, otherwise it will take over your entire space, and by container growing it, you can move it around your garden.
* Pennyroyal mint is an excellent mosquito repellent and can be rubbed directly onto the skin.
http://offthegridgirls.wordpress.com/2007/11/16/special-condiment-recipes-for-canning/
Special Condiment Recipes for Canning
Cranberry Mustard
Makes about 7 (4 oz) jars
You will need:
1 cup red wine vinegar
2/3 cup yellow mustard seeds
1 cup water
1 Tbsp Worcestershire sauce
2-3/4 cups fresh or frozen cranberries (about 2 12-oz bag)
3/4 cup sugar
1/4 cup dry mustard
2-1/2 tsp ground allspice
7 (4 oz) glass preserving jars with lids and bands
Directions:
1.) BRING vinegar to a boil in a medium saucepan. Remove from heat and add mustard seeds. Cover and let stand at room temperature until seeds have absorbed most of the moisture, about 1-1/2 hours
2.) PREPARE boiling water canner. Heat jars and lids in simmering water until ready for use. Do not boil. Set bands aside.
3.) COMBINE mustard seeds and liquid, water and Worcestershire sauce in a food processor or blender. Process until slightly grainy. Add cranberries and blend until chopped.
4.) BRING cranberry mixture to a boil in a medium saucepan, stirring constantly. Reduce heat and simmer for 5 minutes, stirring frequently. Whisk in sugar, dry mustard and allspice. Continue to simmer, stirring frequently, until volume is reduced by a third, about 15 minutes.
5.) LADLE hot mustard into hot jars leaving 1/4 inch headspace. Remove air bubbles. Wipe rim. Center hot lid on jar. Apply band and adjust until fit is fingertip tight.
6.) PROCESS in a boiling water canner for 10 minutes, adjusting for altitude. Remove jars and cool. Check lids for seal after 24 hours. Lid should not flex up and down when center is pressed.
Oktoberfest Beer Mustard
Makes about 5 (4 oz) jars
You will need:
1-1/2 cups beer
1 cup brown mustard seeds
1 cup water
1/2 cup malt vinegar
1/2 cup lightly packed brown sugar
1/4 cup dry mustard
1 Tbsp onion powder
5 (4 oz) glass preserving jars with lids and bands
Directions:
1.) COMBINE beer and brown mustard seeds in a medium saucepan. Bring to a boil. Remove from heat, cover and let stand at room temperature until seeds have absorbed most of the moisture, about 2 hours.
2.) PREPARE boiling water canner. Heat jars and lids in simmering water until ready for use. Do not boil. Set bands aside.
3.) PLACE mustard seeds and remaining liquid in a food processor or blender. Process until chopped and slightly grainy.
4.) TRANSFER mixture to a large saucepan. Whisk in water, vinegar, brown sugar, dry mustard and onion powder. Bring to a boil. Reduce heat and simmer, stirring frequently, until volume is reduced by a third, about 15 minutes.
5.) LADLE hot mustard into hot jars leaving 1/4 inch headspace. Remove air bubbles. Wipe rim. Center hot lid on jar. Apply band and adjust until fit is fingertip tight.
6.) PROCESS in a boiling water canner for 10 minutes, adjusting for altitude. Remove jars and cool. Check lids for seal after 24 hours. Lid should not flex up and down when center is pressed.
Zesty Peach Barbecue Sauce
Makes about 8 (8 oz) half pints
You will need:
6 cups finely chopped pitted peeled peaches (about 3 lb or 9 medium)
1 cup finely chopped seeded red bell pepper (about 1 large)
1 cup finely chopped onion (about 1 large)
3 Tbsp finely chopped garlic (about 14 cloves)
1-1/4 cups honey
3/4 cup cider vinegar
1 Tbsp Worcestershire sauce
2 tsp hot pepper flakes
2 tsp dry mustard
2 tsp salt
8 (8 oz) half pint glass preserving jars with lids and bands
Directions:
1.) PREPARE boiling water canner. Heat jars and lids in simmering water until ready for use. Do not boil. Set bands aside.
2.) COMBINE all ingredients in a large saucepan. Bring to a boil. Reduce heat and simmer, stirring frequently, until mixture thickens to the consistency of a thin commercial barbeque sauce, about 25 minutes.
3.) LADLE hot sauce into hot jars leaving 1/2 inch headspace. Remove air bubbles. Wipe rim. Center hot lid on jar. Apply band and adjust until fit is fingertip tight.
4.) PROCESS in a boiling water canner for 15 minutes, adjusting for altitude. Remove jars and cool. Check lids for seal after 24 hours. Lid should not flex up and down when center is pressed.
Thai Hot and Sweet Dipping Sauce
Makes about 9 (8 oz) half pints
You will need:
1/2 cup finely chopped garlic (about 36 cloves)
1 Tbsp salt
6 cups cider vinegar
6 cups sugar
1/2 cup hot pepper flakes
Directions:
1.) PREPARE boiling water canner. Heat jars and lids in simmering water until ready for use. Do not boil. Set bands aside.
2.) COMBINE garlic and salt in a small mixing bowl. Set aside.
3.) HEAT vinegar to a boil in a large saucepan. Add sugar, stirring to fully dissolve. Reduce heat and simmer 5 minutes. Remove from heat. Add garlic mixture and hot pepper flakes, stirring well.
4.) LADLE hot sauce into hot jars leaving 1/2 inch headspace. Remove air bubbles. Wipe rim. Center hot lid on jar. Apply band and adjust until fit is fingertip tight.
5.) PROCESS in a boiling water canner for 15 minutes, adjusting for altitude. Remove jars and cool. Check lids for seal after 24 hours. Lid should not flex up and down when center is pressed.
Quick Tip
If you prefer less heat, adjust the amount of hot pepper flakes to suit your taste.
Roasted Red Pepper Spread
Makes about 5 (8 oz) half pints
You will need:
6 lb red bell peppers (about 14 medium)
1 lb Italian plum tomatoes (about 5 medium)
2 cloves garlic, unpeeled
1 small white onion
1/2 cup red wine vinegar
2 Tbsp finely chopped fresh basil
1 Tbsp sugar
1 tsp salt
5 (8 oz) half pint glass preserving jars with lids and bands
Directions:
1.) ROAST red peppers, tomatoes, garlic and onion under a broiler or on a grill at 425°F, turning to roast all sides, until tomatoes and peppers are blistered, blackened and softened and garlic and onion are blackened in spots. Remove from heat.
2.) PLACE pepper and tomatoes in paper bags, secure opening and let cool about 15 minutes. Allow garlic and onion to cool. Peel garlic and onion. Finely chop garlic. Set aside. Finely chop onion, measuring 1/4 cup. Set aside. Peel and seed peppers and tomatoes. Place peppers and tomatoes in a food processor or blender, working in batches, and process until smooth.
3.) PREPARE boiling water canner. Heat jars and lids in simmering water until ready for use. Do not boil. Set bands aside.
4.) COMBINE pepper and tomato puree, garlic, onion, vinegar, basil, sugar and salt in a large saucepan. Bring to a boil. Reduce heat and simmer until mixture thickens and mounds on a spoon, about 20 minutes.
5.) LADLE hot spread into hot jars leaving 1/2 inch headspace. Wipe rim. Center hot lid on jar. Apply band and adjust until fit is fingertip tight.
6.) PROCESS in a boiling water canner for 10 minutes, adjusting for altitude. Remove jars and cool. Check lids for seal after 24 hours. Lid should not flex up and down when center is pressed.
Mixed Dried Herb Vinegar
Makes about 4 (8 oz) half pints or 8 (4 oz) jars
You will need:
2 tsp dried basil
2 tsp dried oregano
1 tsp hot pepper flakes
4 cups white wine vinegar
4 (8 oz) half pint or 8 (4 oz) glass preserving jars with lids and bands
Directions:
1.) PLACE basil, oregano and hot pepper flakes in a clean quart mason jar and set in a bowl of hot (not boiling) water to warm the glass.
2.) HEAT vinegar to a boil over high heat in a medium stainless steel saucepan. Slowly pour hot vinegar over dried herbs. Apply lid tightly and let stand in a dark, cool place for 1 to 2 weeks, shaking jar every 3 days. Taste weekly until desired strength is achieved.
3.) PREPARE boiling water canner. Heat jars and lids in simmering water until ready for use. Do not boil. Set bands aside.
4.) LINE a strainer with several layers of cheesecloth and place over a large stainless steel saucepan. Strain vinegar without squeezing cheesecloth. Discard cheesecloth and herbs. Heat vinegar to 180°F over medium heat.
5.) LADLE hot vinegar into hot jars leaving 1/4 inch headspace. Wipe rim. Center lid on jar. Apply band until fit is fingertip tight.
6.) PROCESS jars in a boiling water canner for 10 minutes, adjusting for altitude. Remove jars and cool. Check lids for seal after 24 hours. Lid should not flex up and down when center is pressed.
Maple-Walnut Syrup
Makes about 4 (8 oz) half pints
You will need:
1-1/2 cups corn syrup
1 cup pure maple syrup
1/2 cup water
1/2 cup granulated sugar
2 cups walnut pieces
4 (8 oz) half pint glass preserving jars with lids and bands
Directions:
1.) PREPARE boiling water canner. Heat jars and lids in simmering water until ready for use. Do not boil. Set bands aside.
2.) COMBINE corn syrup, maple syrup and water in a stainless steel saucepan. Add sugar and heat over medium, stirring until dissolved. Increase heat to medium-high and bring to a boil, stirring occasionally. Reduce heat and boil gently, stirring constantly, until syrup begins to thicken, about 15 minutes. Stir in walnuts and cook for 5 minutes.
3.) LADLE hot syrup into hot jars leaving 1/4 inch headspace. Wipe rim. Center lid on jar. Apply band until fit is fingertip tight.
4.) PROCESS jars in a boiling water canner for 10 minutes, adjusting for altitude. Remove jars and cool. Check lids for seal after 24 hours. Lid should not flex up and down when center is pressed.
Lemon-Sage Wine Mustard
Makes about 5 (4 oz) jars
You will need:
1 bunch fresh sage
3/4 cup dry white wine
3/4 cup yellow mustard seeds
1 cup white wine vinegar
Grated zest and juice of 2 large lemons
1/2 cup liquid honey
1/4 tsp salt
5 (4 oz) glass preserving jars with lids and bands
Directions:
1.) FINELY CHOP enough sage leaves to measure 1/3 cup and set aside.
2.) COARSELY CHOP remaining sage leaves and stems to measure 1/2 cup and place in a small stainless steel saucepan with white wine. Bring to a boil over medium heat, stirring and pressing sage to release flavor. Remove from heat. Cover tightly and let steep for 5 minutes.
3.) TRANSFER sage infusion to a sieve placed over a glass or stainless steel bowl and press leaves with the back of a spoon to extract all the liquid. Discard solids and return liquid to saucepan. Add mustard seeds. Cover and let stand at room temperature until seeds have absorbed most of the moisture, about 2 hours.
4.) PREPARE boiling water canner. Heat jars and lids in simmering water until ready for use. Do not boil. Set bands aside.
5.) COMBINE marinated mustard seeds (with liquid) and vinegar in a blender or food processor fitted with a metal blade. Process until blended and most seeds are well chopped, but retaining a slightly grainy texture.
6.) TRANSFER mixture to a stainless steel saucepan and add lemon zest, lemon juice, honey, salt and reserved finely chopped sage. Bring to a boil over high heat, stirring constantly. Reduce heat to low and boil gently, stirring frequently, until volume is reduced by a third, about 20 minutes.
7.) LADLE hot mustard into hot jars leaving 1/4 inch headspace. Remove air bubbles. Wipe rim. Center lid on jar. Apply band until fit is fingertip tight.
8.) PROCESS jars in a boiling water canner for 10 minutes, adjusting for altitude. Remove jars and cool. Check lids for seal after 24 hours. Lid should not flex up and down when center is pressed.
Barbecue Sauce
Makes about 3 (16 oz) pints
You will need:
20 cups chopped cored peeled tomatoes (about 21 medium)
2 cups finely chopped onions (about 3 to 4 medium)
3 cloves garlic, finely chopped
1 Tbsp hot pepper flakes
1 Tbsp celery seeds
1-1/2 cups lightly packed brown sugar
1 cup white vinegar
1/3 cup lemon juice
2 Tbsp salt
1-1/2 Tbsp ground mace or nutmeg
1 Tbsp dry mustard
1 tsp ground ginger
1 tsp ground cinnamon
3 (16 oz) pint glass preserving jars with lids and bands
Directions:
1.) COMBINE tomatoes, onions, garlic, hot pepper flakes and celery seeds in a large stainless steel saucepan. Bring to a boil over high heat, stirring constantly. Reduce heat, cover and boil gently until vegetables are soft, about 30 minutes.
2.) TRANSFER mixture, working in batches, to a sieve placed over a glass or stainless steel bowl and press with the back of a spoon to extract all the liquid and pulp. This can also be done using a food mill. Discard solids.
3.) RETURN liquid and pulp to saucepan. Add brown sugar, vinegar, lemon juice, salt, mace, mustard, ginger and cinnamon. Return to a boil over medium-high heat, stirring occasionally. Reduce heat and boil gently, stirring frequently, until mixture is thickened to the consistency of a thin commercial barbecue sauce, about 30 minutes.
4.) PREPARE boiling water canner. Heat jars and lids in simmering water until ready for use. Do not boil. Set bands aside.
5.) LADLE hot sauce into hot jars leaving 1/2 inch headspace. Remove air bubbles. Wipe rim. Center lid on jar. Apply band until fit is fingertip tight.
6.) PROCESS jars in a boiling water canner for 20 minutes, adjusting for altitude. Remove jars and cool. Check lids for seal after 24 hours. Lid should not flex up and down when center is pressed.
Blueberry Syrup
Makes about 3 (16 oz) pints
You will need:
8 cups blueberries , crushed (about 3-1/2 lb)
6 cups water, divided
1 Tbsp lemon zest
3 cups granulated sugar
2 Tbsp lemon juice
3 (16 oz) pint glass preserving jars with lids and bands
Directions:
1.) COMBINE blueberries, 2 cups of the water and lemon zest in a large stainless steel saucepan. Bring to a gentle boil over medium heat and boil gently for 5 minutes.
2.) TRANSFER to a dampened jelly bag or a strainer lined with several layers of cheesecloth set over a deep bowl. Let drip, undisturbed, for at least 2 hours.
3.) PREPARE boiling water canner. Heat jars and lids in simmering water until ready for use. Do not boil. Set bands aside.
4.) COMBINE sugar and remaining 4 cups water in a clean large stainless steel saucepan. Bring to a boil over medium-high heat, stirring to dissolve sugar, and cook until temperature reaches 230°F, adjusting for altitude. Add blueberry juice. Increase heat to high, bring to a boil and boil for 5 minutes, stirring occasionally. Remove from heat and stir in lemon juice.
5.) LADLE hot syrup into hot jars leaving 1/4 inch headspace. Wipe rim. Center lid on jar. Apply band until fit is fingertip tight.
6.) PROCESS jars in a boiling water canner for 10 minutes, adjusting for altitude. Remove jars and cool. Check lids for seal after 24 hours. Lid should not flex up and down when center is pressed.
Chocolate Raspberry Sundae Topper
Makes about 6 (8 oz) half pints
You will need:
1/2 cup sifted unsweetened cocoa powder
1 1.75-oz pkg Ball® Original Fruit Pectin
4-1/2 cups crushed red raspberries
6-3/4 cups granulated sugar
4 Tbsp. lemon juice
6 (8 oz) half pint glass preserving jars with lids and bands
Directions:
1.) PREPARE boiling water canner. Heat jars and lids in simmering water until ready for use. Do not boil. Set bands aside.
2.) COMBINE cocoa powder and pectin in a medium glass bowl, stirring until evenly blended. Set aside.
3.) COMBINE crushed raspberries and lemon juice in a large stainless steel saucepan. Whisk in pectin mixture until dissolved. Bring to a boil over high heat, stirring frequently. Add sugar all at once and return to a full rolling boil, stirring constantly. Boil hard for 1 minute, stirring constantly. Remove from heat and skim off foam.
4.) LADLE hot sundae topper into hot jars leaving 1/4 inch headspace. Remove air bubbles. Wipe rim. Center lid on jar. Apply band until fit is fingertip tight.
5.) PROCESS jars in a boiling water canner for 10 minutes, adjusting for altitude. Remove jars and cool. Check lids for seal after 24 hours. Lid should not flex up and down when center is pressed.
Taco Sauce
Makes about 6 (8 oz) half pints
You will need:
5 cups water
3 cups tomato paste (about 2 12-oz cans)
1 cup cider vinegar
1/2 cup corn syrup
2 Tbsp chili powder
1 Tbsp salt
1 tsp cayenne pepper
1/2 tsp hot pepper sauce
6 (8 oz) half pint glass preserving jars with lids and bands
Directions:
1.) PREPARE boiling water canner. Heat jars and lids in simmering water until ready for use. Do not boil. Set bands aside.
2.) COMBINE water, tomato paste, vinegar, corn syrup, chili powder, salt, cayenne pepper and hot pepper sauce in a large stainless steel saucepan. Bring to a boil over medium-high heat, stirring frequently. Reduce heat and boil gently, stirring frequently, until mixture is thickened to the consistency of a thin commercial barbecue sauce, about 30 minutes.
3.) LADLE hot sauce into hot jars leaving 1/2 inch headspace. Remove air bubbles. Wipe rim. Center lid on jar. Apply band until fit is fingertip tight.
4.) PROCESS jars in a boiling water canner for 30 minutes, adjusting for altitude. Remove jars and cool. Check lids for seal after 24 hours. Lid should not flex up and down when center is pressed.
http://groups.yahoo.com/group/amishandpenslyvaniadutch/message/267
Amish peach pie
Categories: Pies
Yield: 1 Servings
Ingredients:
4 c Peaches; peeled and sliced
1/2 c Sugar
1/4 ts Salt
2 1/2 tb
Tapioca
1 9” unbaked pie shell
2 1/2 tb Butter or margerine; melted
1/4 c Flour
1/2 ts Cinnamon
1/3 c Brown sugar
Mix together gently,
peaches, sugar, salt and tapioca.
Let belnd for 5 minutes before
spooning into pie shell. Mix crumb ingredients well and sprinkle over
pie shell.
Bake at 425 degrees F. for 45 to 50 minutes.
Source: The Best Of Amish Cooking by Phyllis Pellman Good Submitted
by Michael Hatala, Prodigy F&W Board
http://groups.yahoo.com/group/amishandpenslyvaniadutch/message/266
Amish oatmeal pie
Categories: Pies
Yield: 1 Pie
Ingredients:
1 c Sugar
3 tb Flour
1 ts Cinnamon
1/4 ts Salt
4 Eggs
1 1/2 tb Melted
butter
1 c Light corn syrup
1 ts Grated orange rind
1 ts Vanilla
1 c
Quick oats
1 Unbaked 9 inch pie shell
Mix sugar, flour, cinnamon and
salt. Beat 4 eggs until frothy. Add dry mixture. Add corn syrup,
melted butter, orange rind, vanilla and the quick oats. Mix well.
Pour into shell. Bake at 350 F for
45 minutes.
Source: Amish Cooking in Quilt Country TV show
http://groups.yahoo.com/group/amishandpenslyvaniadutch/message/264
Amish custard pie
Categories: Pies
Yield: 1 Servings
Ingredients:
1/3 c Sugar
2 ts Flour
1/2 ts Salt
3 Eggs
3 c Milk
1/4 ts Nutmeg
1 9”
unbaked pie shell
Combine sugar, flour, salt and eggs and mix until
smooth.
Heat milk to boiling point. Add 1 cup hot milk to egg
mixture. Pour that into the remaining hot milk. Pour into unbaked pie
shell.
Sprinkle nutmeg over top.
Bake at 350 degrees F. for 45-60
minutes.
Source: The Best Of Amish Cooking by Phyllis Pellman Good Submitted
by Michael Hatala, Prodigy Food & Wine Board
http://groups.yahoo.com/group/amishandpenslyvaniadutch/message/180
A Shoofly Cake (Different from pie)
Another one to try...
4 cups flour (use 2
cups whole wheat flour and 2 cups white flour if
desired)
2 cups brown sugar
1 cup butter or
margarine
2 cups boiling water
1 cup molasses
2 tsp
baking soda
Method- Work the flour, sugar butter
into fine crumbs with your fingers or a pastry mixer.
Set aside 1 1/2 cups crumbs for the topping.
Mix
water, molasses and baking soda together. then add to
the remaining crumbs. Mix until batter is very thin
yet still lumpy.
Pour into greased and floured 9”X13”
cake pan. Sprinkle with reserved crumbs. Bake at 350
for 35 minutes.
~Enjoy~
I hope these are
helpful let me no how they come out!! Jenn :)
http://groups.yahoo.com/group/amishandpenslyvaniadutch/message/179
Shoofly Pie Recipe
Here ya go my friend....
-Crumbs-<
1
cup flour
2/3 cup light brown sugar
1 TBSP
shortening
-Mix Flour and sugar. Cut in shortening. Take out 1/2
cup crumbs and set aside.
-Bottom
Part-
1 egg, slightly beaten
1 cup molasses
1 cup
boiling water
1 tsp baking soda
1- 9inch unbaked
pie shell (you could make one if you dont want to use
a premade one)
-To larger portion of crumb
mixture add egg an molasses. Blend in 3/4 cup boiling
water.
Dissolve soda in remaining 1/4 cup water and add
last.
Pour into unbaked pie shell. Sprinkle reserved crumbs
on top.
Bake at 425 degree F for 15 minutes. Reduce
heat to 350 and bake 40-45 minutes longer.
~Enjoy~
http://groups.yahoo.com/group/amishandpenslyvaniadutch/message/240
Chicken Pot Pie
One-Dish Meals
Ingredients
1 chicken
1 teaspoon salt
water to cover
4 medium sized potatoes, peeled and cut in half
2 tablespoons minced parsley
2 cups flour
1/2 teaspoon salt
2 eggs
2 or 3 tablespoons water
1 tablespoon shortening
Preparation
Cut chicken into serving pieces
Place in a large soup pot
Cover with water and cook until tender
Season with salt
Put flour in a bowl and make a well in the center of the flour
Add the eggs and salt
Work together into a stiff dough
If dough is to dry, add water or milk
Roll the dough out as thin as possible (1/8 inch) and cut into 1 inch
squares
When chicken is almost soft add potatoes
Bring mixture to a boil
Drop the dough into the boiling broth
Chicken, dough and potatoes should be covered by broth, boil slowly
Add the parsley when potatoes are done and serve
Cook on medium heat until potatoes are done (15 to 20 minutes)
http://groups.yahoo.com/group/warmcountrycookin/message/937
Cambells Bean and Bacon Soup
2 cups navy beans
6 bacon slices, fried crisp and minced
3 small to medium carrots, minced
3 medium celery stalks, minced
1 onion, minced
1/2 t. thyme
2 to 4 cloves garlic, minced
1 (4 oz) can tomato paste
Dash of dried red pepper flakes
6 to 8 c.water (substituting 1 or 2 c. of ham
stock for 1 or 2 c. of water gives this
soup an extra depth of flavor)
1 tablespoon wine vinegar
Few drops liquid smoke
Salt and pepper to taste
Soak beans overnight and discard water. Place all ingredients except
wine vinegar, salt and pepper in a large kettle. Simmer until beans
are tender (about 3 hours). Puree 1 to 2 cups of soup and return to
pot. Add wine vinegar and liquid smoke, mix well. Salt and pepper to
taste. Serve with hot cornbread and honey.
Servings: 4
Au Gratin Potatoes And Ham
> 1/2 Cup American cheese — Shredded
> 1/2 Can Cream of mushroom soup
> 3/4 Cup Ham — Cooked
> 1/4 Cup Milk
> 1/2 Medium Onion — Coarsely chopped
> 3 Cups Potatoes — Peeled and sliced
> 1 Dash Thyme
>
>
> Preparation
> 1 In slow cooker, layer half each of the potatoes,
> onion, ham and
> cheese; repeat layers.
> 2 In small bowl, combine soup, milk and thyme; pour
> over top. Cover;
> cook on high setting for 1 hour. Reduce to low
> setting; cook for 6 to
> 8 hours or until potatoes are tender.
http://groups.yahoo.com/group/warmcountrycookin/message/984
http://groups.yahoo.com/group/warmcountrycookin/message/970
Pumpkin Dump Cake
1 (29 oz) can pumpkin puree
3 eggs
1/2 cup packed brown sugar
1/2 cup white sugar
1 (370 ml) can evaporated milk
1 teaspoon cinnamon
1/2 teaspoon ginger
1/4 teaspoon cloves
1/2 teaspoon salt
1 (18.25 oz) package spice cake mix (I use white)
1/2 cup coarsely chopped peacans (optional)
1/2 cup melted butter
Preheat oven to 350 degrees. Grease a 9x13 pan.
Combine pumpkin, eggs, both sugars and milk. Stir in cinamon, ginger,
cloves and salt.
Pour into pan.
Sprinkle dry cake mix evenly over the pumpkin filling.
Sprinkle pecans over cake mix.
Drizzle melted butter over all
Bake for 50 to 60 minutes, or till edges are lightly browned.
Allow to cool.
http://groups.yahoo.com/group/warmcountrycookin/message/967
Turkey’s Shepherd’s Pie with Two-Potato Topping
SERVES: 4
This recipe, from Jimmy Bradley of the Red Cat in New York City,
makes a large pie, but you can also prepare the dish in individual 1
1/2-cup ramekins. Check them for doneness after 20 minutes.
ingredients:
3 tablespoons unsalted butter,
1 tablespoon melted
1 medium onion, finely chopped
1 medium celery rib, finely chopped
1 medium carrot, finely chopped
4 cups diced turkey meat
1 cup turkey gravy
1 tablespoon chopped flat-leaf parsley
2 teaspoons finely chopped sage
Salt and freshly ground pepper
2 cups mashed potatoes
1 cup mashed sweet potatoes
2 tablespoons minced chives
1 large egg, beaten
directions:
Melt 2 tablespoons of the butter in a large skillet. Add the onion,
celery and carrot and cook over low heat until softened, about 12
minutes. Add the turkey and cook, stirring, until heated through. Add
the gravy and cook until bubbling. Remove from the heat, stir in the
parsley and sage and season with salt and pepper. Transfer the
filling to a 9-by-12-inch baking dish and let cool.
Preheat the oven to 400°. In a bowl, blend the mashed white and sweet
potatoes with the chives. Season the mashed potatoes with salt and
pepper and beat in the egg. Spread the potatoes over the filling and
brush the top with the melted butter. Bake in the upper third of the
oven for about 30 minutes, or until the topping is lightly browned
and the filling is bubbling. Let the pie stand for about 10 minutes
before serving.
A smooth, generous Chardonnay will echo the texture of the creamy
gravy and the soft mashed potato topping in this comforting baked
pie. Look for an inexpensive, fruity wine, such as the 1999 Rosemount
or the 1999 Lindemans Bin 65, both from South Eastern Australia.
http://groups.yahoo.com/group/warmcountrycookin/message/940
Ugly Duckling Pudding Cake
1 pkg. Duncan Hines yellow cake mix
1 pkg. Jell-O lemon instant pudding
1 (16 oz.) can fruit cocktail
1 c. Angel Flake coconut
4 eggs
1/4 c. Mazola oil
1/2 c. brown sugar
1/2 c. walnuts, chopped
Blend cake mix and instant lemon filling together with mixer. Add
fruit cocktail, coconut and oil, then beat eggs until foamy and add
to cake mixture. Pour into 13 x 9 inch greased cake pan. Sprinkle 1/2
cup light brown sugar and 1/2 cup chopped walnuts over batter. Bake
at 350 degrees for 45 minutes.
FROSTING:
1/2 c. butter or oleo
1/2 c. granulated sugar
1/2 c. evaporated milk
Mix oleo, granulated sugar and evaporated milk. Boil for 2 minutes.
Stir in 1-1/2 cups coconut. Pour on top of cake (when cooled).
http://www.cookingcache.com/crockpot/crockpotbraisedchickencurrywithyams.shtml
Crockpot Braised Chicken Curry With Yams Recipe
Canola oil
2 lbs chicken legs and thighs (I use bonless/skinless thighs mostly)
2 large white onions chopped
1 tbsp minced garlic
1 tbsp minced ginger
1/3 cup madras curry powder (mild, medium/hot your choice)
1 banana
2 bay leaves
4 cups chicken stock
3 large yams, peeled and chopped
salt and black pepper to taste
In a hot stock pot coated with oil, season the chicken and brown on all sides. PUt chicken aside. IN the same stockpot, remove all chicken fat, leaving only a coating of oil and saute onions, garlic and ginger. Caramelize well, then add curry powder. Mix quickly for 2 minutes making sure not to burn the curry powder. Add back the chicken, banana, bay leaves,yams and chicken stock. Check for seasonings. Briing to a boil and then simmer slowly for 1 1/2 - 2 hours.
Serve on basmati rice.
I usually toss it all into the crockpot when i add back the chicken etc.... and leave it on low for about 4 hours.
Oat Potato Sandwich Bread ABM
1 1/2 pound loaf and 2 pound loaf
This is a great tasting bread with a hint of
lemon. It makes great
sandwiches and toast. I used the dough cycle and
then baked this in a 375°
oven for 30 to 35 minutes. It had a nice texture
and it rose very well. I
Got the recipe from Betty Crocker’s Best Bread
Machine Cookbook.
Ingredients:
1 1/2 POUND LOAF
1 1/4 cups water
1 tablespoon vegetable oil
2 tablespoons honey
3 cups bread flour
1/2 cup mashed potato flakes
3/4 cup old-fashioned or quick cooking oats
1/2 teaspoon grated lemon peel
1/2 teaspoon dried thyme
1 1/2 teaspoons salt
1 1/2 teaspoons bread machine yeast
2 POUND LOAF
1 1/2 cups plus 1 tablespoon water
1 tablespoon vegetable oil
3 tablespoons honey
4 cups bread flour
2/3 cup mashed potato flakes
1 cup old-fashioned or quick cooking oats
1 teaspoon grated lemon peel
1 teaspoon dried thyme leaves
2 teaspoon salt
2 teaspoons bread machine yeast
Measure carefully, placing all ingredients in
bread machine pan in the order
recommended by the manufacturer. Select
Basic/White cycle. Use Medium or
Light crust color. Do not use delay cycles.
Check dough after first 10
minutes of kneading and make any necessary
adjustments. Remove baked bread
from pan, and cool on wire rack.
1 slice: 165 calories (20 calories from fat); 2g
fat (0g saturated); 0mg
cholesterol; 290mg sodium; 34g carbohydrate (2g
dietary fiber); 5g protein.
Using olive oil in place of the vegetable oil
will add a subtle flavor
change
that goes nicely with the thyme and lemon
flavors.
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