Bread Machine User Manuals on line:
http://groups.yahoo.com/group/FreeFSN/message/62
[snipped]
Food Storage Buying Guide 2007 (6 months supply for one adult)
TOTALS
GRAINS:
Rolled oats - 20 lbs
Pasta (spaghetti/macaroni) - 15 lbs
Wholegrain (wheat, rice, pearled barley) - 112 lbs
Flour/cornmeal - 23 lbs
LEGUMES:
Beans, peas, lentils - 52 lbs
Dry soup mix - 2.5 lbs
FRUITS/VEGETABLES:
Fruits (canned, dried, frozen) - 120 cans
Vegetables (canned, dried, frozen) - 120 cans
MILK:
Nonfat dry milk powder - 7 lbs
Evaporated milk (12-oz can) - 6 cans
FATS:
Cooking oil - 2.5 qts
Shortening - 1 qt
Mayonnaise/salad dressing - 1 qt
Peanut Butter - 0.5 qt
SUGARS:
Sugar (granulated/brown) - 23 lbs
Honey, corn syrup, molasses - 2.5 lbs
Jams, jellies, preserves - 2.5 lbs
Gelatin (flavored) - 0.5 lbs
MISC:
Salt - 5 lbs
Baking soda, powder, yeast - 1 lb
Water - 84 gallons
Monthly Buying Guide for above:
January:
Pasta - 5
Wholegrain - 30
Fruits - 24
Sugar - 5
Water - 7
February:
Flour - 5
Beans - 10
Vegetables - 24
Oil - 2.5
Water - 7
March:
Oats - 7
Fruits - 24
Jams - 1
Water - 7
April:
Wholegrain - 25
Flour - 4
Beans - 10
Vegetables - 24
Shortening - 1
Sugar - 6
Water - 7
May:
Pasta - 5
Dry Milk - 7
Gelatin - 0.5
Baking Soda, etc - 1
Water - 7
June:
Flour - 5
Beans - 12
Fruits - 24
Mayo - 1
Honey - 2.5
Water - 7
July:
Oats - 6
Wholegrain - 30
Vegetables - 24
Sugar - 6
Water - 7
August:
Flour - 4
Beans - 10
Canned Milk - 6
Peanut Butter - 0.5
Jam - 1
Water - 7
September:
Pasta - 5
Fruits - 24
Salt - 5
Water - 7
October:
Wholegrain - 25
Flour - 5
Beans - 10
Vegetables - 24
Sugar - 6
Water - 7
November:
Oats - 7
Fruits - 24
Water - 7
December:
Soup Mix - 2.5
Vegetables - 24
Water - 7
Most food items should be stored at or below room temperature in
airtight containers or in the original packaging. Manufacturers and
food distribution representatives often supply information about the
shelf life of food items. Shelf life provides an expiration date for
food, giving you a “best if used by” guide. Some items are still
edible after this time; but have lost nutritional value. Others
simply spoil and are inedible after their shelf life. For best
results, rotate your food storage by using the items first that were
stored first, adding new items behind the older ones for later use.
This is the first in – first out method of rotation. You may want to
use a permanent marker to date canned and boxed goods so you know how
long they’ve been stored.
Here is shelf life information for the items in the February buying
guide.
Flour, Rice flour - 1-2 months
Flour, White - 6-9 months (some sources say up to 5 years in Mylar
pouch)
Flour, Whole-wheat - 6-9 months (some sources say up to 5 years in
Mylar pouch)
Flour, whole wheat graham - 2 weeks
Beans, Adzuki - 8-10 years (at 70 degrees F.)
Beans, Blackeye - 8-10 years (at 70 degrees F.)
Beans, Black Turtle - 8-10 years (at 70 degrees F.)
Beans, Dried - 12-24 months ( in their original container)
Beans, Dried - indefinitely (resealed in a food grade container
w/oxygen absorber or vacuum sealed in a food grade bag)
Beans, Garbanzo - 8-10 years (at 70 degrees F.)
Beans, Great Northern - 8-10 years (at 70 degrees F.)
Beans, Kidney - 8-10 years (at 70 degrees F.)
Beans, Mung Beans - 8-10 years (at 70 degrees F.)
Beans, Pink - 8-10 years (at 70 degrees F.)
Beans, Pinto - 8-10 years (at 70 degrees F.)
Beans, Refried - 5 years (at 70 degrees F.)
Beans, Small Red - 8-10 years (at 70 degrees F.)
Beans, Soy - 8-10 years (at 70 degrees F.)
Vegetables, canned - 24-48 months (unopened)
Vegetables, Dehydrated veggies (air/moisture proof @ 70° F. dry
basement) - 8 months
Vegetables, Dehydrated - 8-12 (at room temperature sealed without
oxygen)
Vegetables, dehydrated flakes - 6 months
Vegetables, Potato, canned (original container 70° F. dry basement) -
30 months
Vegetables, Potato, dehydrated (original package @ 70° F. dry
basement) -30 months
Vegetables, Potato Flakes - 3+ years (in #10 can with oxygen
absorber)
Vegetables, Potatoes, Instant - 6-12 months
Vegetables, Potatoes, Instant - 3 years (in Mylar pouch)
Vegetables, Tomatoes, canned - 30-36+ months (unopened) (2-3 days
opened, refrigerated)
Vegetables, Tomatoes, can, Crushed, Flavored Diced - 24 months
Vegetables, Tomatoes, can, Diced, Wedge, Stewed, Whole - 30 months
Vegetables, Tomatoes, can, No Salt Added Stewed - 18 months
Vegetables, Tomato Paste - 30 months
Vegetables, Tomato Powder - 5+ years (in #10 can with oxygen
absorber)
Vegetables, Tomato Sauce - 12-24 months (unopened) (3 days opened,
refrigerated)
Oils (unopened) - 18 months Store in cool place away from heat
Oils (opened) - 6-8 months Store in cool place away from heat
Oil (some) - indefinitely (in original container)
Oil, Olive - 24 months
Water should be rotated frequently and stored away from sunlight to
prevent mold growth. Water stored for longterm storage must be
treated. A good water filter may be desired for using stored water.
Related files in the FreeFSN files are:
(1) Shelflife.doc - Shelflife of Food Storage Items (20 pages) (DOC
file for MS Word)
(2) waterstorage.doc - Water Storage (for MS Word) 1 page
In the “Prepare” section of NurseHealer.com, you’ll find two lessons
on food storage you won’t want to miss. They are, “Food Storage
Basics” and “Using Your Food Storage.” The January Podcast on “Holy
Spirit: Learning to Listen” may inspire you to heed the promptings of
the Spirit in preparing your food storage. You’ll also want to catch
the February podcast, “Prepared: Body & Soul” (The physical &
spiritual aspects of preparedness & food storage). You can subscribe
to the podcast or listen online from the “Podcast” page of
NurseHealer.com.
http://groups.yahoo.com/group/FreeFSN/message/64
The secret to good food storage is simply rotation. If you are
rotating out your food storage (using what you’ve been storing for
awhile regularly and replacing it with fresher food storage,) then
you are a food storage superstar! If you’re not, it’s time to
evaluate what isn’t working for you.
If your food storage is suffering from a rotation bog-down, ask
yourself these questions:
1. Am I storing food I like to eat?
2. Am I storing food I can prepare regularly?
3. Is my food storage readily accessible?
4. Do I appreciate my food storage?
You’d be surprised what you can learn from answering these simple
questions.
If you’re not storing food that you like to eat, then why do you have
it in your food storage? Who are you saving it for? Give it away or
find a use for it, and store something you like. Storing food you’ll
never use is just taking up space with expensive garbage.
Storing food that you simply can’t prepare on a regular basis is
inefficient use of food storage. If you’re storing whole grains,
you’ll need at least one grain grinder and possibly a sprouter. These
items are pretty easy to come by. You may want an electric wheat
grinder to grind up a quick amount of wheat for wholegrain baking.
You might also want a hand-crank grinder in case the electricity is
out. If you’re storing corn, you’ll want a corn grinder as well. If
you want to add sprouts to your salad or make essene bread with them,
you’ll need a seed sprouter. You can buy these inexpensively or even
make your own with a jar and netting. Always use caution when
sprouting to prevent food poisoning. Some foods just aren’t stored in
a useable form. If you’re not going to grind or sprout whole grains,
then store flour. Just store it sealed properly in a food grade
container. Dehydrated vegetables may be unappealing to you. If so,
store canned and frozen veggies. Butter or tomato powder may be out
of the question. If you just can’t stomach powdered goods, find a
suitable alternative.
Storing food in inaccessible areas or unusable storage containers can
seriously hamper the use of our food storage. If you have a large
pantry or basement full of storage; but out of reach, bring smaller
amounts of your stored goods into the kitchen cupboard for ease of
use. A 50-lb bucket of wheat is an awesome food storage item; but you
won’t be lugging that back and forth to the kitchen every time you
want to bake unless you’re really into working out. When you open
that large container, scoop some into a 1-gallon bucket or jar for
use in your kitchen. Just refill the smaller container as you need
to. Keeping smaller canisters accessible will ensure that you will
use your storage.
We may get lazy about using our food storage simply because we do not
appreciate it. Try to avoid buying ANY food item for a week. No
water, milk, soft drinks, bread, or sweets. Buy NOTHING for ONE WEEK.
By the second or third day you’ll be tempted to run to the store; but
DON’T! Nearing the end of the week, you will have a new-found
appreciation for your food storage. You’ll also know what you need to
be storing. It’s all that stuff you REALLY wanted to run to the store
for. Yeah, you can’t have pancakes without syrup or dry cereal
without milk. You need tomato sauce for that pasta and butter for
your toast and eggs. This is one simple exercise to help gain an
appreciation of food storage. An even better exercise is to put
together sacks of groceries from your food storage for a needy
family. Fill grocery bags with enough food to feed a family of four
for a week. Be sure to include a variety of items for good
nutritional value, and complementary items so the family can prepare
their meals strictly from the goods you have gathered for them. Think
of possible meal plans and food combinations as you fill your bags.
When you’re done, give this cherished food storage to a needy family.
If you don’t know who to give it to, ask your church leaders or take
it to a local food bank or other charity. Nothing has made me
appreciate my food storage more than sharing it with someone in need.
It fills my soul with peace and joy to know what great good can come
from my humble food storage.
As we gain an appreciation of our food storage, we will treat it with
proper respect and show our gratitude in our prayers and in our daily
lives. We will be mindful of items we’re in need of as we’re shopping
for grocery sales and browsing through kitchen gadgets. We will think
of how our storage can be a blessing to others as well as ourselves
while we plan family gatherings, make meal plans, and prepare for pot
luck socials and picnics. We will kneel in humility as we thank our
Heavenly Father for the abundant blessing of simply having “enough”
and a little more for ourselves and for those in need. That’s what
food storage is all about.
April Buying Guide:
Wholegrain - 25
Flour - 4
Beans - 10
Vegetables - 24
Shortening - 1
Sugar - 6
Water – 7
Here is shelf life information for the items in the April buying
guide:
Beans, Adzuki - 8-10 years (at 70 degrees F.)
Beans, Blackeye - 8-10 years (at 70 degrees F.)
Beans, Black Turtle - 8-10 years (at 70 degrees F.)
Beans, Dried - 12-24 months (in their original container)
Beans, Dried - indefinitely (resealed in a food grade container
w/oxygen absorber or vacuum sealed in a food grade bag)
Beans, can - 24-36 months
Beans, Garbanzo - 8-10 years (at 70 degrees F.)
Beans, Great Northern - 8-10 years (at 70 degrees F.)
Beans, Kidney - 8-10 years (at 70 degrees F.)
Beans, Mung Beans - 8-10 years (at 70 degrees F.)
Beans, Pink - 8-10 years (at 70 degrees F.)
Beans, Pinto - 8-10 years (at 70 degrees F.)
Beans, Refried - 5 years (at 70 degrees F.)
Beans, Small Red - 8-10 years (at 70 degrees F.)
Beans, Soy - 8-10 years (at 70 degrees F.)
Flour, Rice flour - 1-2 months
Flour, White - 6-9 months (some sources say up to 5 years)
Flour, White enriched - 12 months
Flour, White - 5 years (in Mylar pouch)
Flour, Whole-wheat - 6-9 months (some sources say up to 5 years)
Flour, whole wheat graham - 2 weeks
Grain, Barley, Whole (a soft grain) - 5-8 years (at room temperature
sealed without oxygen)
Grain, Barley, pearled - 12 months
Grain, Buckwheat (a hard grain) - 10-12 years+ (at room temperature
sealed without oxygen)
Grain, Buckwheat (kasha) - 6-12 months
Grain, Corn, Whole, dry - 2-5 years (indefinitely resealed in a food
grade container w/oxygen absorber or vacuum-sealed in a food grade
bag)
Grain, Corn, Whole, dry (a hard grain) - 10-12 years+ (at room
temperature sealed without oxygen)
Grain, Flax (a hard grain) - 10-12 years+ (at room temperature sealed
without oxygen)
Grain, Kamut® (a hard grain) - 10-12 years+ (at room temperature
sealed without oxygen)
Grain, Lentils - 24 months (indefinitely resealed in a food grade
container w/oxygen absorber or vacuum sealed in a food grade bag)
Grain, Millet (a hard grain) - 10-12 years+ (at room temperature
sealed without oxygen)
Grain, Oat Groats (a soft grain) - 8 years (at room temperature
sealed without oxygen)
Grain, Oats - 2-5 years (indefinitely resealed in a food grade
container w/oxygen absorber or vacuum sealed in a food grade bag)
Grain, Oats, Rolled (a soft grain) - 1-8 years (at room temperature
sealed without oxygen)
Grain, Quinoa, Whole (a soft grain) - 5-8 years (at room temperature
sealed without oxygen)
Grain, Rice - 24-48 months (indefinitely resealed in a food grade
container w/oxygen absorber or vacuum sealed in a food grade bag)
Grain, Rice, brown - 1-6 months
Grain, Rice, white - 24-48 months
Grain, Rice, white - 4 years (in Mylar pouch)
Grain, Rice, wild - 24-36 months
Grain, Spelt (a hard grain) - 10-12 years+ (at room temperature
sealed without oxygen)
Grain, Triticale (a hard grain) - 5-12 years+ (at room temperature
sealed without oxygen)
Grain, Wheat, Whole (a hard grain) - 10-12 years+ (at room
temperature sealed without oxygen - possibly indefinitely)
Shortenings, solid - 8 months
Shortening, Crisco - indefinitely (in original container)
Shortening, Powdered - 5+ years (in #10 can with oxygen absorber)
Sugar, Brown - 4-18 months
Sugar, Confectioners - 18-48 months
Sugar, Granulated - 24-48 months (indefinitely resealed in a food
grade container w/oxygen absorber or vacuum sealed in a food grade
bag)
Sweetener, Artificial - 24 months
Vegetables, Beets, fresh (ventilated box @ 32° F. moist pit or
cellar) - 6 months
Vegetables, Cabbage, fresh (ventilated box @ 32° F. mod. moist
pit/cellar) - 6 months
Vegetables, canned - 24-48 months (unopened)
Vegetables, Carrots, fresh (ventilated boxes/bags @ 32° F. moist pit
or cellar) - 6 months
Vegetables, Carrots, dehydrated - 10 years (in Mylar pouch)
Vegetables, Dark green, fresh (flexible package @ 38 - 40° F.
refrigerator) - 7 days
Vegetables, Dehydrated - 8-12 (at room temperature sealed without
oxygen)
Vegetables, dehydrated flakes - 6 months
Vegetables, misc. fresh veggies (flexible package @ 38 - 40° F.
refrigerator) - 1-2 weeks
Vegetables, Onions, dry - 2-4 weeks (Keep in cool, dry, ventilated
area.)
Vegetables, Onions, dehydrated - 8 years (in Mylar pouch)
Vegetables, Onions, fresh, dry (net bag @ 32° F. cool, dry area) - 6
months
Vegetables, Peas, dry - 12-24 months (indefinitely resealed in a food
grade container w/oxygen absorber or vacuum sealed in a food grade
bag)
Vegetables, Potato, canned (original container 70° F. dry basement) -
30 months
Vegetables, Potato, dehydrated (original package @ 70° F. dry
basement) -30 months
Vegetables, Potato Flakes - 3+ years (in #10 can with oxygen
absorber)
Vegetables, Potatoes, fresh - 4 weeks (Keep dry and away from sun.
Keep about 50 degrees for longer storage.)
Vegetables, Potato, fresh (ventilated boxes/bags @ 35 - 40° F. mod.
moist pit/cellar) - 6 months
Vegetables, Potato, frozen original package @ 0° F. freezer) - 8
months
Vegetables, Potatoes, sweet - 2 weeks (Don’t refrigerate sweet
potatoes.)
Vegetables, Potato, sweet, fresh (ventilated boxes/bags @ 55 - 60° F.
dry) - 6 months
Vegetables, Potatoes, Instant - 6-12 months
Vegetables, Potatoes, Instant - 3 years (in Mylar pouch)
Vegetables, Potatoes, Instant, Idahoan (in a can) - indefinitely (in
original container)
Vegetables, Pumpkin, fresh (ventilated box @ 55° F. mod. dry
basement) - 6 months
Vegetables, Squash, acorn, butter-nut, pumpkin, spaghetti - 6 months
Vegetables, Squash, winter, fresh (ventilated box @ 55° F. mod. dry
basement) - 6 months
Vegetables, Tomatoes, canned - 30-36+ months (unopened) (2-3 days
opened, refrigerated)
Vegetables, Tomatoes, can, No Salt Added Stewed - 18 months
Vegetables, Tomatoes, fresh ripe (flexible package @ 38 - 40° F.
refrigerator) - 2 weeks
Vegetables, Tomatoes, green (flexible package @ 55 - 70° F. mod. dry
basement) - 4 - 6 weeks
Vegetables, Tomato Paste - 30 months
Vegetables, Tomato Powder - 5+ years (in #10 can with oxygen
absorber)
Vegetables, Tomato Sauce - 12-24 months (unopened) (3 days opened,
refrigerated)
Related files in the FreeFSN Yahoo Group files are:
(1) Shelflife.doc - Shelflife of Food Storage Items (for MS Word) 20
pages
(2) waterstorage.doc - Water Storage (for MS Word) 1 page
(3) FoodStorageBuyingGuide2007.xls - 2007 Spreadsheet - Suggested
items for food storage with monthly buying guides. (for MS Excel) 1
page
Recipe Ideas using this month’s food storage items:
Classic Veg-All Chicken Pot Pie
Basic Sprout Bread (Essene Bread)
Original Nestlé Toll House Chocolate Chip Cookies
Whole Wheat Buns
In the “Prepare” section of NurseHealer.com, you’ll find lessons on
food storage you won’t want to miss. See “Food Storage Basics”
and “Using Your Food Storage.”
Related Links:
FreeFSN Group (Join to receive newsletter
http://groups.yahoo.com/group/FreeFSN/
NurseHealer
http://www.nursehealer.com/
Books and Articles by Mary C Miller (newsletters also available)
http://www.lulu.com/nursehealer
http://groups.yahoo.com/group/FreeFSN/message/24
Food Storage Newsletter #0034 - FREE monthly Email newsletter - October
2002:
This Month’s Plan to Acquire Food Storage and 72-Hour Kit in One Year
(with Monthly Goals)
Quotation:
Avoid Debt: “Few things erode happiness more quickly than debt. In some
cultures, debt is becoming both more available and more accepted. But as
Church members, we have long been advised to avoid unnecessary debt. The
hunger for worldly goods must be bridled just as any other appetite.
Applying the pioneer motto ‘Fix it up, wear it out, make it do, or do
without’ can help us live within our means.” - Visiting Teaching
Message: “Living within Our Means,” Ensign, Feb. 2001, 69
Spiritual Goal:
Pray for your enemies, or those who feel enmity toward you.
Provident Living Goal:
Learn the art of mending.
Home Storage Goal:
Rice - 100 lbs.
Water (1 to 2 gallons per person per day) - 30 gallons per person
NOTES:
Rice weights: 1/2 lb to 50 lb bags | #10 can=5.69 lbs.
1 gal rice=7 lbs | 6.5 gal=50 lbs | 13 gal=100 lbs
The 2002 Food Storage Buying Plan used in these newsletters is available
online in HTML, doc, pdf and xls formats at:
http://www.nursehealer.com/FS18.htm
72-Hour Kit Goal:
Tent; tarp; backpack
First Aid Kit Goal:
Tweezers; safety pins; penlight
Shelf Life:
This Month’s Cooking with Food Storage Ideas:
Browned Rice
Brown Rice Pudding
Hearty Soup Mix
Minnesota Wild Rice Waffles
Rice in Cream (Pioneer Recipe)
Savory Grain and Bean Pot (with bulgar or cracked wheat)
NOTE: If recipes do not load properly into your email, you can download
the newsletter in HTML, doc, or pdf format at
http://www.nursehealer.com/Storage.htm
(More Food Storage Recipes - http://www.nursehealer.com/Recipes.htm )
This Month’s Spiritual Preparation Ideas:
“Ye have heard that it hath been said, Thou shalt love thy neighbour,
and hate thine enemy. But I say unto you, Love your enemies, bless them
that curse you, do good to them that hate you, and pray for them which
despitefully use you, and persecute you; That ye may be the children of
your Father which is in heaven: for he maketh his sun to rise on the
evil and on the good, and sendeth rain on the just and on the unjust.” -
Matthew 5: 43-45 (See also Luke 6: 28; 3 Nephi 12: 44)
One bit of advice I have heard that works better than any other means I
know to bring forgiveness to one’s heart and love for one’s fellowman is
this. If someone has wronged you in some way, pray for them every day
for thirty days, sincerely, earnestly, and fervently. By the end of the
thirty days you will feel the love of the Savior for them in your heart
through your diligent prayer. You may not change them; but you change
your heart, and your sincere prayers will be heard and answered.
This Month’s Suggested Book:
Review: “This book presents easy, proven techniques for clothing
maintenance and it serves as a source of practical ideas for repairing
and updating clothing. To use the information in this book you do not
have top know how to sew, you do not even to have to own a sewing
machine.” - http://barnabys-craft-books.com/special/special.htm
This Month’s Frugal Living Tips:
“Make it last, wear it out, make it do, or do without.” - old New
England aphorism.
Don’t buy a new garment because the old one is a bit worn. Mend your old
garment, repair it, restore it, and make it like new. Sometimes a remake
of an old article of clothing is as good as a new one.
“Our pioneer forebears lived by the adage ‘Fix it up, wear it out, make
it do, or do without.’ Reasonable debt for the purchase of an affordable
home and perhaps for a few other necessary things is acceptable. But
from where I sit, I see in a very vivid way the terrible tragedies of
many who have unwisely borrowed for things they really do not need.” -
Gordon B. Hinckley, “I Believe,” Ensign, Aug. 1992, 2
Ask yourself the question, “Do I NEED a new purchase, or do I simply
WANT something new?” Sometimes items truly need to be replaced; but many
times they can be repaired or restored more economically. Choose wisely
what to replace and what to repair.
Mending & Repair Resources Online:
Mrs. FIXIT Easy Home Repair
http://www.mrsfixit.com/
VCR Repair Instruction
http://www.fixer.com/
PC Maintenance Tips - Simple Hardware Maintenance
http://www.controller.cmich.edu/FIS/PC_tip10.HTM
Elliot’s Furniture Repair Tips
http://www.elliots.com/repair.html
Jonko Auto Repair tutorials
http://www.jonko.com/forum/tutorials/
Hayes Timely Sewing Tips
http://www.trevhayes.com/sewing_tips.htm
SewingTips.com
http://sewing.lifetips.com/
Looking Good without going broke! (PDF File)
http://www.uwex.edu/ces/wnep/p6/dcfspdfs/MM09.pdf
(More Food Storage ideas are at http://www.nursehealer.com/Storage.htm )
Newsletter & Email List Information:
Back issues of this Food Storage Newsletter are available for viewing,
downloading, and printing from the archives at
http://www.nursehealer.com/Storage.htm in HTML format, Microsoft Word
(.doc) format, or Adobe Acrobat (.pdf) format.
Newsletters may be reproduced and distributed freely for noncommercial
purposes; but fall under copyright law to prevent commercial
exploitation.
© 2002 Mary Catherine Miller All rights reserved.
[This is no longer published, but she has left the group open and I often come for information, have been a member of her groups since 99...granny]
http://groups.yahoo.com/group/FreeFSN/message/25
Food Storage Newsletter #0035 - FREE monthly Email newsletter - November
2002:
This Month’s Plan to Acquire Food Storage and 72-Hour Kit in One Year
(with Monthly Goals)
Quotation: “I believe one of the greatest sins that we, the children of
our Heavenly Father, are guilty of is the sin of ingratitude.” … “God
help us to be grateful for our blessings, never to be guilty of the sin
of ingratitude, and to instill this same gratitude into the lives of our
children. The Lord has said, ‘And he who receiveth all things with
thankfulness shall be made glorious; and the things of this earth shall
be added unto him, even an hundred fold, yea, more’” (D&C 78:19). -
Lloyd P. George, “Gratitude,” Ensign, May 1994, page 27
Spiritual Goal: Express gratitude daily in prayer and to those people
around you.
Provident Living Goal:
Learn or improve knowledge of a food preservation method, such as
dehydrating.
Home Storage Goal:
Meat – 30 lbs.
Water (1 to 2 gallons per person per day) – 30 gallons per person
NOTES:
Canned meat weights: 5 to 50 oz cans | 16 oz=1 lb
Meat for storage: Jerky & Dried Meats | Canned tuna, salmon, chicken,
turkey, beef, ham, chili, etc.
The 2002 Food Storage Buying Plan used in these newsletters is available
online in HTML, doc, pdf and xls formats at:
http://www.nursehealer.com/FS18.htm
72-Hour Kit Goal:
Shovel; tools; gloves
First Aid Kit Goal:
Latex gloves – 2 pair per person
Shelf Life:
Meat, Beef, canned (in chunks with natural juices) – 30 months
Meat, Beef, Dried, canned - indefinitely
Meat, Beef, dried (can @ 70° F. cool basement) - 18 months
Meat, Beef, fresh (original package @ 38 - 40° F. refrigerator) - 10-14
days
Meat, Beef, frozen (air & moisture proof @ 0° F. freezer) - 10 months
Meat, Beef, Roast, can - indefinitely (in original container)
Meat, canned (most) - 12-36 months unopened (1-2 months opened,
refrigerated)
Meat, canned, Tyson - 36 months
Meat, Chicken, canned - 12-36 months
Meat, Chicken Breast, canned – 36 months
Meat, Chicken Breast (can), Tyson - 36 months
Meat, Chicken, canned, Tyson - 36 months
Meat, Chili, canned – indefinitely
Meat, Chili w/beans and without, can - indefinitely (in original
container)
Meat, Chili w/beans, Hormel - indefinite 1-800-523-4635
Meat, Chili, Seafood Cocktail - 24 months
Meat, Fish or shellfish, canned – 12-18 months
Meat, Ham, canned (shelf stable, unopened) - 24 months
Meat, Ham, Country style (unsliced) - 12 months
Meat, Ham Chunks, canned - indefinitely
Meat, Ham, Deviled, can - indefinitely in original container
Meat, Lamb, fresh (original package @ 38 - 40° F. refrigerator) - 7-10
days
Meat, Lamb, frozen (air & moisture proof @ 0° F. freezer) - 8 months
Meat, Pork, cured (vacuum package @ 38 - 40° F. refrigerator) - 4 weeks
Meat, Pork, fresh (original package @ 38 - 40° F. refrigerator) - 4 days
Meat, Pork, frozen (air & moisture proof @ 0° F. freezer) - 4-6 months
Meat, Pork, sausage (original package @ 38 - 40° F. refrigerator) - 4
days
Meat, Poultry, fresh (original package @ 38 - 40° F. refrigerator) - 5
days
Meat, Poultry, frozen (air & moisture proof @ 0° F. freezer) - 8 months
Meat, Seafood, canned – 48-60 months
Meat, Spam, canned - indefinitely (in original container)
Meat, Spam, Hormel - Indefinite 1-800-523-4635
Meat substitutes (air & moisture proof @ 0° F. freezer) - 4 months
Meat, Tuna, canned – 48-60 months
Meat, Tuna, Starkist - 4-6 years 1-800-252-1587
Meat Turkey, can - 12 months
Meat, Turkey and Gravy canned dinners - indefinitely in original
container
Meat, Veal, fresh (original package @ 38 - 40° F. refrigerator) - 6 days
Meat, Veal, frozen (air & moisture proof @ 0° F. freezer) - 8 months
Meat, Vienna Sausage, canned – 24 months
Meat, Vienna Sausage, Libby’s - 24 months 1-888-884-7269
This Month’s Cooking with Food Storage Ideas:
Beef Jerky
Canned Meat Patties
- From The Y2K Recipe Collection
http://members.tripod.com/~Cooking2k/index-2.html
Chicken and Dumplings
Chicken Millet Casserole
Chili Spaghetti
Cornbread Broccoli Pie
Corned Beef-Rice Casserole
Deluxe Camp Chili with Jerky
Frito Pie
Jerky Stew
Serve hot stew over cooked rice. Serves 2 to 4, depending on how far
you hiked.
- From “Mary Bell’s Complete Dehydrator Cookbook” by Mary Bell ISBN:
0688130240
Meat Jerky
4 lbs. beef, fish, or turkey
1/2 cup liquid smoke
3 cups soy sauce
1/2 lb. brown sugar
Mix together the above ingredients in a non-reactive bowl and let
stand for 10 minutes. Wash and pat meat dry. Slice or grind as desired.
Place meat in bowl with marinade and cover with a tight lid. Let stand
about 12-15 minutes, shaking bowl or turning meat every few minutes to
insure even coverage. Drain marinated meat in sieve or colander. Place
meat on dehydrator trays. Normal drying time with an electric dehydrator
is 24 to 48 hours.
Here are some hints for a good result:
Pepperoni Pasta Ruffles
Quick Tuna (or Chicken) on Rice
Venison Jerky
White Chili
NOTE: If recipes do not load properly into your email, you can download
the newsletter in HTML, doc, or pdf format at
http://www.nursehealer.com/Storage.htm
(More Food Storage Recipes - http://www.nursehealer.com/Recipes.htm )
This Month’s Spiritual Preparation Ideas:
Look for things to be thankful for in those adversities that have
befallen you. Search for something to be grateful for in that person who
tries your patience.
The Presidents of the Church on Thankfulness:
http://www.xmission.com/~dkenison/lds/gtp/arc/thanks.html
James E. Talmage on Gratitude:
http://www.lds.npl.com/link/?940023998
Gratitude Word Search Puzzle:
http://www.shire.net/mormon/hiddenword/gratitude.html
Answers: http://www.shire.net/mormon/hiddenword/gratitude-a.html
Teaching Gratitude (a series of seven lessons):
http://www.homeandholidays.com/loveathome/FamilyNight.html#grat
This Month’s Suggested Book:
Jerky is low in fat & calories & high in protein. Here’s the
do-it-yourself guide to making your own jerky in an oven, smoker or food
dehydrator. Learn the basics as well as easy gourmet recipes -
http://www.trailstuff.com/food/..%5Citem%5CHTU302.html
>From the back cover of Just Jerky:
“Jerky is the most popular meat snack today. It’s low in fat and
calories and high in protein, making it a favorite among hikers,
hunters, bikers, skiers and those on the go.”
“Here’s the do-it-yourself guide to making your own jerky in an oven,
smoker or food dehydrator with strips or ground beef, venison, poultry,
fish and even soy protein. You’ll learn the basics for concocting a
simple teriyaki marinade as well as easy gourmet recipes for such exotic
jerky delights as Bloody Mary, Chicken Tandoori, Mole, Cajun and Honeyed
Salmon Jerky. You’ll discover the subtleties of cooking with jerky to
make everything from slaw, hash and backpacker goulash to cake and ice
cream.”
“Finally, you don’t have to pay a fortune for jerky at the
convenience store.”
- http://www.drystore.com/book-just-jerky.shtml.htm
This Month’s Frugal Living Tips:
Making Jerky Instructions:
http://www.fabulousfoods.com/recipes/misc/jerky.html
http://www.cookshack.com/bbq_fun/jerky/jerky_instructions.htm
http://www.alliedkenco.com/data/Data_hi_mtn_jerky.htm
http://www.alljerky.com/wwwboard/jerky_recipes_2000.html
http://www.bagelhole.org/article.php/Food/130/
http://home.aol.com/keninga/jerky.htm
Food Safety of Jerky:
http://www.fsis.usda.gov/OA/pubs/jerky.htm
(More Food Storage ideas are at http://www.nursehealer.com/Storage.htm )
http://groups.yahoo.com/group/FreeFSN/message/26
Food Storage Newsletter #0036 - FREE monthly Email newsletter - December
2002:
This Month’s Plan to Acquire Food Storage and 72-Hour Kit in One Year
(with Monthly Goals)
Quotation:
“Say I, Wake-up, ye Saints of Zion, while it is called today, lest
trouble and sorrow come upon you, as a thief in the night. Suppose it is
not coming, will it hurt you to lay up the products of the earth for
seven years? Will it hurt you, if you have your house in order? I want
the world to know that we are ready for anything that comes along. If it
is good, we are ready for that; and if it is evil, we are ready to stand
against it.” -Heber C. Kimball
Spiritual Goal:
Ponder the life of Christ this month.
Provident Living Goal:
Learn to make your own items instead of paying for ready-made items,
such as mixes for baking and cooking.
Home Storage Goal:
Baking Items - 10 lbs.
Water (1 to 2 gallons per person per day) - 30 gallons per person
NOTES:
Baking items: corn starch, baking powder, baking soda, vinegar, etc.
Gather your other baking needs on sale during the holiday season.
The 2002 Food Storage Buying Plan used in these newsletters is available
online in HTML, doc, pdf and xls formats at:
http://www.nursehealer.com/FS18.htm
72-Hour Kit Goal:
Clothing; rain gear; rope or twine
First Aid Kit Goal:
Syrup of Ipecac; activated charcoal
Shelf Life:
This Month’s Cooking with Food Storage Ideas:
Basic Muffins (with dried eggs)
Cornbread (with dried eggs)
Golden Angel Food Cake
Oatmeal Muffins
Biscuit Mix
Three-Grain Peanut Bread
Pancake Mix
Cheese Sauce Mix
White Sauce Mix
Halftime Spoon Rolls
Chocolate Snack Cake
Baked Custard
NOTE: If recipes do not load properly into your email, you can download
the newsletter in HTML, doc, or pdf format at
http://www.nursehealer.com/Storage.htm
(More Food Storage Recipes - http://www.nursehealer.com/Recipes.htm )
This Month’s Spiritual Preparation Ideas:
Here are a few resources to help you as you ponder the Savior’s life.
About Jesus Christ
http://www.mormon.org/learn/0,8672,802-1,00.html
First Presidency Message: A Testimony of the Son of God
http://www.lds.org/library/display/0,4945,2043-1-2053-1,00.html
The Living Christ
http://www.lds.org/library/display/0,4945,163-1-10-1,FF.html
http://www.nursehealer.com/LDS.htm#Christ
Scriptures
http://scriptures.lds.org/
http://www.nursehealer.com/LDS.htm#Scriptures
This Month’s Suggested Book:
This Month’s Frugal Living Tips:
Online resources for make your own mix recipes:
http://www.kitchenmixes.com/
http://members.tripod.com/~Tweezle/makemix.html
http://busycooks.about.com/cs/mixmagic/index.htm
http://allrecipes.com/directory/571.asp
http://www.melborponsti.com/mastermx/index.shtml
http://frugalliving.about.com/library/recipes/blrecipes.htm
(More Food Storage ideas are at http://www.nursehealer.com/Storage.htm )
Newsletter & Email List Information:
Back issues of this Food Storage Newsletter are available for viewing,
downloading, and printing from the archives at
http://www.nursehealer.com/Storage.htm in HTML format, Microsoft Word
(.doc) format, or Adobe Acrobat (.pdf) format.
Newsletters may be reproduced and distributed freely for noncommercial
purposes; but fall under copyright law to prevent commercial
exploitation.
© 2002 Mary Catherine Miller All rights reserved.
http://groups.yahoo.com/group/FSRecipes/message/891
Simple Candies with Powdered Milk:
Basic Candy
Stir and knead enough dry milk into the honey to make a very firm
ball. To color, add 1/4 t. of red, yellow, blue, or green. Flavor
with one of the following: 3 drops of peppermint oil, 1/2 t.
raspberry, strawberry or orange flavoring.
Peanut Butter Fudge
Mix well. If desired, add 1 c. carob or chocolate chips and/or 1 c.
toasted coconut. Press into pan and cut into squares, or roll into
balls.
NOTE: These recipes were featured in “Food Storage Newsletter #0007 -
FREE monthly Email newsletter - July, 2000”
FREE Food Storage Newsletter: http://groups.yahoo.com/group/FreeFSN/
Newsletter Archive: http://www.geocities.com/nursehealer
Peanut Butter Balls
Combine ingredients, roll into balls and store in fridge. Optional
ingredients: raisins, nuts, coconut, wheat germ, sunflower seeds, and
brown sugar for rolling.
From “Feed Me I’m Yours” by Vicki Lansky ISBN: 0671884433
http://groups.yahoo.com/group/FSRecipes/message/7
Whole Wheat Noodles
—
Many blessings,
Mary Catherine (”Cathy”) Miller
http://www.recipesecrets.net/forums/recipe-exchange/24186-delicious-websites-i-found.html
Chocolate Cake with Peppermint Frosting
Cake:
1 (18 1/4-ounce) package chocolate cake mix
1 (14-ounce) package miniature chocolate-covered peppermint patties
Chocolate Frosting
1/2 cup margarine
1/3 cup of milk
1 (16-ounce) package confectioners’ sugar, sifted
1/4 cup cocoa
1 teaspoon vanilla
Preheat oven to 350° F. Grease and flour a 13” x 9” inch baking pan.
For cake, prepare cake mix according to package directions. Bake for 35 minutes or until done.
Top cake with peppermint patties. Bake for 2 minutes.
Spread melted candy over cake being careful not to drool.
For frosting, combine margarine and milk in saucepan. Bring to a boil. Remove from heat.
Combine confectioners’ sugar and cocoa. Add margarine mixture and vanilla. Stir until smooth.
Spread frosting over cake and cut into squares.
AND this one:
Chocolate-Covered Cherry Cake
1 stick sweet butter, softened
1-1/2 cups sugar
4 eggs, separated
2 cups all-purpose flour
2 tsp. baking powder
1 cup milk
1 cup chopped walnuts
1 cup chopped maraschino cherries (reserve juice for frosting)
Chocolate cherry frosting
1 stick sweet butter
3 Tbsp. cocoa
6 Tbsp. cherry juice
1 tsp. pure vanilla extract
1 16-oz box confectioner’s sugar
Preheat oven at 350º. Grease and lightly flour 9x13 inch baking pan.
In large mixing bowl, cream together butter and sugar. Add the egg yolks one at a time, beating well after each addition.
Combine flour and baking powder in a small bowl. Stir to mix. Add to creamed mixture alternately with milk, starting and ending with flour mixture. Stir in walnuts and cherries.
Beat egg whites until stiff but not dry. Fold into batter. Pour into pan.
Bake for 45 minutes.
While cake is baking, make frosting. Combine butter, cocoa and cherry juice in a medium saucepan. Cook over medium heat until butter melts and the mixture is smooth. Remove from heat. Stir in van extract. Add confectioner’s sugar. BEAT UNTIL SMOOTH.
Pour immediately over warm cake and smooth with spatula.
Note: Cool completely before slicing. If not the cake will fall apart.
We must let each other know if these are good or not.
Bless us Lord, this Christmas, with quietness of mind;
Teach us to be patient and always to be kind. - Helen Steiner Rice
Ladybug in TN
http://www.recipesecrets.net/forums/ingredient-forum/11132-favorite-moms-recipe.html
Gam’s Chess Pie
1 cup brown sugar
1/2 cup sugar
2 eggs
1/4 cup milk
1/4 cup melted butter
1 Tbsp. milk
1 Tbsp. flour
1 tsp. vanilla
1/2 tsp. vinegar
1 tsp. cornmeal
Beat eggs with a whisk in bowl. Gradually whisk in sugar. Add flour and meal then milk and butter, vanilla and vinegar. Whisk until smooth. Pour into a 9 inch unbaked pie shell. Bake 45 minutes at 325 degrees.
__________________
Life is not measured by the number of breaths we take but by the moments that take our breath away!
Mamoo’s Prune Cake
2 c. sifted all purpose flour
1 tsp. cinnamon
1/2 tsp. salt
1 tsp. nutmeg
1 tsp. allspice
1 1/2 c. sugar
3 eggs
1 c. buttermilk
1 tsp. baking soda mixed into milk
1c. chopped cooked prunes
1c. vegetable oil
Put sugar and oil together in bowl and mix 2 minutes at med. speed. Add eggs and beat until well blended. Add spices to flour and add alternately with milk. Stir in prunes. Grease and flour a 9x13 inch baking pan. Pour in batter, bake at 300 degrees for 40 minutes.
Topping :
1c. sugar
1/2 c. buttermilk
1/2 tsp. soda
1 Tbsp. white corn syrup
1/4 cup butter
1 tsp. vanilla
1/2 cup chopped pecans
In saucepan over med. heat cook buttermilk, sugar, syrup,butter and soda to soft ball stage. Add vanilla and let cool to luke warm. Beat until it turns a creamy color and consistency. Add nuts and pour over warm cake.
My Dad passed away 7 years ago and everytime we make this cake, we think of him. He loved to make this!
German Crumb Cake
Batter:
1 1/2 cup flour
1/2 cup sugar
3 tsp. baking powder
1/2 tsp. salt
1 egg
1/2 c. milk
1 tsp. vanilla
3 Tbsp. shortening
Mix all batter ingredients and put in a greased 10 x 16 pan (I use a 9 x 13 but watch as cooking time may be bit longer).
Crumbs:
4 cups flour
2 cups sugar
2 Tbsp. cinnamon
3/4 lb. butter or margarine, melted and cooled
Topping: Powdered Sugar, sifted
Mix all crumb ingredients together. Spread on top of batter layer and bake at 350 for about 30 min.
Cool and then top with sifted, powdered sugar
Although no longer with us, Mom is always remembered when we make her famous egg custard. It is quick and easy and she would cook it up at a moments notice. Measurements may not be exact as she was one of those “a drop or to of this & a pinch of that cook”. It always turned out terrific, whether she made it or supervised us trying to make it.
Mom’s (Microwave) Egg Custard
8 1/2 cups milk
1/8 cup cornstarch
1 tsp fresh nutmeg, grated or 2 tsp dried ground
3/4 cup sugar
1 Tbsp vanilla
1/8 tsp (dash) of salt
4 large eggs
Beat all ingredients in a very large microsafe mixing bowl. Cover with plastic wrap or a tight fitting lid. Cook at 50% power (700 watt) for exactly 6 minutes. Remove cover carefully, will be extremely hot! Stir for 30 seconds, re-cover and return to oven for and additional 6 minutes and cook at 50% power again. Remove and beat well with an electric mixer until a smooth consistency is reached. Let mixture cool slightly before beating. (You will need to adjust cooking power level if you use a higher wattage oven). Serve warm or cold. Refrigerate any leftovers.
Grilled Applesauce Sandwiches
1 (8 oz) jar applesauce
1 tsp cinnamon
1/4 tsp nutmeg
1 tsp allspice
1/8 tsp mace
1 loaf french bread
Butter or margarine
Combine applesauce with spices and mix well. Slice bread 1” thick diagonally. Butter one side of bread and place on grill or in a large skillet. Put 2-3 Tbsp of spiced applesauce on unbuttered side and top with another slice of bread with buttered side up. Grill until toasty then flip over and grill the other side. Sounds kinds of unconventional but is really tasty.
My mom was a very inventive and adventurous cook. She was never afraid to try new things and encouraged us to do the same.
__________________
I know the Lord never gives you more than you can handle, but sometimes I wish He didn’t trust me so much.
My Mom was the best bread maker I ever knew. My friends would come home with me after school just to see if she had made bread that day. They liked all her breads but the pizza batter bread was a definite favorite. She is gone but her bread reputation lives on. We have made this recipe many times and, although it is good, it doesn’t taste exactly like hers.
Pizza Batter Bread
3 cups plain flour
1 pkg. dry yeast
1 Tbsp. Italian seasoning
1/2 tsp. garlic salt
1/2 tsp. seasoned salt
2 Tbsp. melted butter
1 Tbsp. sugar
1/4 cup chopped pepperoni (or cooked, drained & crumbled sausage)
1 1/4 cups warm water
Dissolve yeast in 1/4 cup warm (not hot) water. Then combine all ingredients in a large bowl, mixing well. Place in a greased loaf pan (9 X 5) and let rise for 30 minutes. Bake at 375 degrees for 35-40 minutes. Excellent for grilled cheese sandwiches. Yields 12 servings with approx. 158 calories per slice.
__________________-——————
My Mom can be standing right beside me, watching me put the ingredients in and making these and they still don’t taste the same - it’s gotta be a mother’s touch.
Potato Pancakes (thin crepe like pancakes)
2 cups potatoes
1 small onion
1 egg
1 tsp salt
1/4 tsp pepper
1/4 cup flour
1/2 tsp baking powder
Grate potatoes and onions in a blender until smooth (not chunky), stir in eggs, sald and pepper, flour, and baking powder.
Fry on a griddle using Olive oil (or for the old fashioned flavour of years ago - bacon drippings) until light golden brown.
makes approx 12 pancakes.
We use sour cream as a topping
First of all - make sure your oil temp is the temp it should be. If it is not hot enough the grease will just infuse the okra.
One trick is to bread your okra and freeze it. Do not thaw before frying because the breading will fall off.
Fried Okra
1/2 kg (1 lb) okra
1 cup buttermilk
1 egg
salt & pepper
1 cup cornmeal or polenta
1 cup plain (all purpose), flour
1/2 teaspoon cayenne pepper
1/2 bunch coriander, coarsely chopped
2 limes, cut into wedges
oil for frying
Trim the stem from the okra and cut into bite sized pieces. In a bowl place buttermilk, egg and seasonings, whisk to incorporate. In another bowl mix cornmeal, flour, cayenne and seasonings. Put the okra pieces into the buttermilk, lift with a slotted spoon and place into cornmeal/flour mixture. Heat oil until frying temperature and fry okra in batches until done. Keep warm in a low oven until all the okra is fried, garnish with coriander and wedges of lime.
A tempura batter may work better:
Tempura Batter for Veggies or Seafood
2 cups
1 egg
1 cup very very cold water
1/8 teaspoon baking soda
3/4 cup all-purpose flour or tempura flour (3 oz)
1. Break the egg into a bowl containing the iced water and whisk until frothy.
2. Add baking soda and flour.
3. Beat until the flour is just mixed in.
4. Do not over beat.
5. Batter should be so thin that the merest wisp clings to the vegetables dipped in it.
6. If it seems too thick, add a little more iced water, and keep the batter cold.
Tempura Batter
1/2 cup flour
1/2 cup cornstarch
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon sugar
1/2 teaspoon salt
1 egg
2/3 cup ice water
Yellow food coloring (optional)
* Sift together the dry ingredients.
* Beat egg slightly and mix with the water and a few drops of the food coloring, if desired.
* Add the dry ingredients. Stir only until mixed; mixture will be slightly lumpy.
* Dip chicken, shrimp, vegetables, etc. into the batter and deep fry until golden brown. Drain on paper towels.
* Serve, if desired, with Dipping Sauce.
__________________
http://www.foodpals.com/KitchenWitchCooks
Life is God’s gift to you......what you do with your life is your gift to God.
This is the group that grows in all kinds of containers, if you join there also plans and links to more in the files:
http://groups.yahoo.com/group/ediblecontainergardens/
Crockpot Braised Tomato Spareribs
Makes: 4 servings
2 lb. pork spareribs, cut into single-rib or bite-size portions
2 cans (14-1/2 oz. each) diced tomatoes, undrained
1/4 cup KRAFT Sun-Dried Tomato Vinaigrette Dressing
1 Tbsp. soy sauce
1 tsp. garlic powder
4 cups hot cooked instant white rice
Place ribs in crockpot. Add tomatoes, dressing, soy sauce and garlic
powder; cover with lid.
Cook on LOW for 6 to 8 hours (or on HIGH for 4 hours). Skim fat from
top
of sauce; discard fat.
Serve ribs and sauce over the rice.
KRAFT KITCHENS TIPS
Substitute
Prepare as directed, using KRAFT Balsamic Vinaigrette Dressing.
NUTRITION INFORMATION Nutrition (per serving)
Calories 640 Total fat 35g Saturated fat 12g Cholesterol 130mg Sodium
810mg Carbohydrate 49g Dietary fiber 4g Sugars 8g Protein 32g
Source Kraft
Crockpot Easy Jalapeño ribs
2 cans pinto beans (16 oz each — drained
3 pounds country-style pork ribs — trimmed
1/2 teaspoon garlic powder
1/2 teaspoon salt
1/2 teaspoon freshly-ground black pepper
1 medium onion — chop
1 jar red jalapeño jelly (10 1/2 oz)
1 bottle steak sauce (5 oz)
2 jalapeño peppers optional seeded and finely
chopped
Place beans in a 4-quart slow cooker. Set aside.
Cut ribs apart; sprinkle with garlic powder, salt and 1/2 teaspoon
pepper.
Place ribs on a rack in a broiler pan. Broil 5 1/2 inches from the
heat,
with electric oven door partially opened, for 18 to 20 minutes or until
well
browned, turning once.
Add ribs to slow cooker and sprinkle with chopped onion.
Combine jelly, steak sauce, and, if desired, chopped jalapeño peppers
in a
saucepan; cook over low heat until jelly melts. Pour over ribs and
stir
gently.
Cover and cook on HIGH 5 to 6 hours or on LOW for 9 to 10 hours.
Remove
ribs; skim fat from sauce. Cook sauce with beans, uncovered, on HIGH
30
minutes more or until slightly thickened.
Add ribs just before serving to reheat.
To visit group on the web, go to:
http://groups.yahoo.com/group/slowcooker/
CP Teriyaki Chicken
3 large skinless chicken breasts or thighs (whole, sliced, or cubed)
16 oz pineapple chunks
1/2-3/4 cup teriyaki sauce
16 oz bag frozen broccoli florets
Pour all ingredients in crock pot. Cook on low 8 hours. Serve with
Rice.
http://groups.yahoo.com/group/casseroles_and_crockpots/
Grilled Mexican Chicken Burgers
Taco seasoning jazzes up chicken burgers topped
in Mexican style with guacamole, cheese and salsa.
Prep Time:30 min Start to Finish:30 min
Makes:4 servings
1 lb ground chicken or turkey
1 package (1.25 oz) Old El Paso® taco seasoning mix
4 slices (1 oz each) Monterey Jack cheese
4 hamburger buns, split
1/4 cup guacamole
1/4 cup Old El Paso® Thick ‘n Chunky salsa
1. Heat gas or charcoal grill. In large bowl, mix chicken and taco
seasoning mix.
Shape mixture into 4 patties, about 3/4 inch thick.
2. Place patties on grill over medium heat. Cover grill; cook 14 to 16
minutes, turning once, until thermometer inserted in center of patties
reads 165°F. Top each patty with cheese slice for last 2 minutes of
cooking.
3. Place patties on bottoms of buns; top with guacamole, salsa and tops
of buns.
High Altitude (3500-6500 ft): No change.
Nutrition Information:
1 Serving: Calories 400 (Calories from Fat 160); Total Fat 18g
(Saturated Fat 8g, Trans Fat 1/2g); Cholesterol 90mg; Sodium 1420mg; Total
Carbohydrate 28g (Dietary Fiber 2g, Sugars 5g); Protein 32g
Exchanges: 1 Starch; 1 Other Carbohydrate; 0 Vegetable; 4 Lean Meat; 1
Fat Carbohydrate Choices: 2
*Percent Daily Values are based on a 2,000 calorie diet.
Serve-With Skip the fries, and serve these burgers with tortilla chips
and a chilled fruit salad. Don’t forget the extra salsa! Substitution
Lean ground beef is a good choice, too, for these south-of-the-border
burgers.
________________________________________________________________________
________________________________________________________________________
Cheesy Rye Bread ...from Linda
Posted by: “Jodi”
Cheesy Rye Bread
From Country Extra
SERVINGS 18 CATEGORY Breads METHOD Baked PREP 25 min. COOK 40 min.
TOTAL 65 min.
INGREDIENTS
1-3/4 cups water
1/2 cup cornmeal
2 teaspoons salt
1/4 cup butter, cubed
1/2 cup molasses
2 tablespoons active dry yeast
1/2 cup warm water (110° to 115°)
2 cups rye flour
3 cups all-purpose flour
1/2 pound cheddar cheese, cut into 1/4-inch cubes
Additional cornmeal
In a saucepan over medium heat, bring water, cornmeal and salt to a
boil; stir until thickened. Remove from the heat; stir in butter and
molasses. Cool to room temperature. In a large mixing bowl, dissolve yeast
in warm water. Add the cornmeal mixture, rye flour and 1 cup all purpose
flour; beat until smooth. Stir in enough remaining all-purpose flour
to form a stiff dough. Turn onto a floured surface; knead until smooth
and elastic, about 6-8 minutes. Place in a greased bowl, turning once to
grease top. Cover and let rise in a warm place until doubled, about
1-1/2 hours. Punch the dough down. Turn onto a floured surface; knead
cheese cubes into the dough. Divide into three portions; shape each
portion into a 5-in. round loaf. Sprinkle greased baking sheets with
cornmeal. Place loaves on prepared pans. Cover and let rise until doubled,
about 1 hour. Bake at 350° for 40-45 minutes or until golden brown. Remove
from pans to wire racks to cool. Store in the refrigerator. Yield: 3
loaves.
Nutrition Facts One serving: (1 slice) Calories: 231 Fat: 7 g Saturated
Fat: 4 g Cholesterol: 20 mg Sodium: 371 mg Carbohydrate: 35 g Fiber: 3
g Protein: 7 g
________________________________________________________________________
________________________________________________________________________
3. [from_the_kitchen] Mediterranean Fish Stew ... from Linda
Posted by: “Jodi”
Mediterranean Fish Stew
http://www.womansday.com/
COOKING TIME Active Time: 10 minutes Total Time: 25 minutes
Yield 4 servings
INGREDIENTS
2 tsp olive oil
4 small red potatoes (1 lb), sliced 1/4 in. thick
1 bag (1 lb) frozen pepper stir-fry mix
2 cloves garlic, chopped
1/3 cup water
1 jar (26 oz) marinara sauce
1 lb tilapia or catfish fillets, cut into 3-in. pieces
1/4 cup sliced pimiento-stuffed green olives
2 Tbsp chopped cilantro
1. Heat oil in a large nonstick skillet over medium-high heat. Spread
potatoes in an even layer. Top with frozen peppers; sprinkle with
garlic. Cover; cook 5 minutes.
2. Add water, cover and reduce heat. Simmer 5 minutes or until potatoes
are tender, stirring a few times. Add marinara sauce and bring to a
boil. Reduce heat; place fish on top. Cover and simmer 4 to 5 minutes
until fish is just cooked through. Sprinkle with olives and cilantro.
Nutrition Facts
Amount Per Serving Calories 359 Total Fat 8 g Saturated Fat 2 g
Cholesterol 58 mg Sodium 980 mg Total Carbohydrate 42 g Dietary Fiber 6 g
Protein 29 g
from: simplemeals@yahoogroups.com
Curried Tuna Sandwiches
From Quick Cooking
SERVINGS 2 CATEGORY Sandwich PREP 10 min. TOTAL 10 min.
INGREDIENTS
1 can (6 ounces) tuna, drained and flaked
1/4 cup chopped apple
2 tablespoons raisins
2 tablespoons mayonnaise
1/4 teaspoon onion salt
1/8 teaspoon curry powder
2 sandwich rolls, split
Additional mayonnaise, optional
Lettuce leaves
In a bowl, combine the first six ingredients; mix well. Spread rolls
with additional mayonnaise if desired; top each with 1/2 cup tuna mixture
and lettuce.
Yield: 2 servings.
Nutrition Facts One serving: (prepared with low-sodium tuna and
fat-free mayonnaise; calculated without roll) Calories: 170 Fat: 1 g
Saturated Fat: 0 g Cholesterol: 15 mg Sodium: 375 mg Carbohydrate: 15 g Fiber:
0 g Protein: 26 g
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5. TNT-—Vanilla French Toast-—with Cinnamon-—Yummy
Posted by: “Russie-—
VANILLA FRENCH TOAST
I love French toast, do you? Goes good with fresh fruit but I like
maple syrup and peanut butter on mine. Yummy.
2 eggs, beaten
2 tbs sugar
1 tbs pure vanilla extract
1/2 tsp cinnamon
1/8 tsp salt
1 cup milk
1 tbs butter
8 slices sandwich bread
Combine eggs, sugar, vanilla, cinnamon and salt in a shallow bowl. Stir
in milk. Mix well. Melt enough of the butter to lightly coat skillet.
Reserving remaining butter for additional batches.
Dip 2 or 3 bread slices into egg mixture one at a time, coating well.
Drain excess. Place bread in skillet, cook 3 min. each side or until
lightly browned. Repeat for remaining bread slices. MAKES 4 SERVINGS.*
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6. Bacon Wrapped Ground Beef Steaks-—with Worcestershire
Posted by: “Russie-—
BACON WRAPPED GROUND BEEF STEAKS
2 pounds ground beef
1/4 cup Worcestershire sauce
2 tbs diced onion
1 tsp pepper
1/2 tsp salt
6 slices bacon
In a bowl, mix together beef, Worcestershire, onion, pepper and salt.
Form meat into 6 patties. Wrap a piece of bacon around the edge of each
patty and secure with a toothpick.
Prepare outdoor grill or heat broiler. Grill or broil for 6 min. per
side or until nicely browned and steak registers 160 degrees. Serve with
baked potato or seasoned steak fries, salad and garlic bread. MAKES 6
SERVINGS.*
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7. Chocolate Pistachio Biscotti Cookies with White Chocolate Drizzle
Posted by: “Russie-—
CHOCOLATE PISTACHIO BISCOTTI
16.5 oz pkg sugar cookie dough
1/4 cup each cocoa powder and flour
3/4 cup white chocolate morsels
1/2 cup shelled pistachios, chopped
Heat oven to 350 degrees. In bowl, beat first 3 ingredients 2 min. Stir
in 1/2 cup morsels. Divide dough into two 12X2 inch logs. Place on
greased cookie sheet. Bake 25 min. Cool 15 min.
Cut into 1/2 inch wide slices. Place cut side down on cookie sheet,
bake 15 min. or until crisp, turning once. Cool completely. Place
remaining morsels in plastic bag, microwave 1 min. Snip, drizzle over biscotti.
MAKES 36 COOKIES.*
from: simplemeals@yahoogroups.com
Lemon Brown Sugar Bread Pudding Recipe
Posted by: “Carly”
Lemon Brown Sugar Bread Pudding Recipe courtesy Dan Smith and Steve
McDonagh
Show: Party Line with the Hearty Boys
Episode: Dinner Party
1 loaf Challah bread, cut into 2-inch dice
6 eggs, beaten
2 cups heavy cream
1 cup light brown sugar, loosely packed
2 lemons, zested
1 teaspoon vanilla extract
Whipped cream, for garnish
1/2 cup blueberries, for garnish
Powdered sugar, for garnish
Preheat the oven to 350 degrees F.
Put bread cubes into large bowl. Mix eggs, cream, brown sugar, zest
and vanilla together; pour over bread. Mix well and let sit for a
minimum of 15 minutes. Butter a casserole dish and pour the mixture
into the casserole. Put into the top half of the oven until the
center is slightly firm to the touch, about 30 minutes. Remove and
serve warm, topped with whipped cream, blueberries, and powdered
sugar.
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9. Dilled Pot Roast
Posted by: “Carly”
Dilled Pot Roast
1 2- to 2-1/2-pound boneless beef chuck pot roast
2 tablespoons cooking oil
1/2 cup water
1 teaspoon dried dillweed
1 teaspoon coarse salt (kosher) or 3/4 teaspoon
regular salt
1/2 teaspoon pepper
1/2 cup plain yogurt
2 tablespoons all-purpose flour
3 cups hot cooked noodles
If necessary, cut roast to fit into a 3-1/2- to
4-quart crockery cooker. In a large skillet brown
roast on all sides in hot oil. Transfer to cooker. Add
the water to cooker. Sprinkle roast with 2 teaspoons
of the fresh dillweed or 3/4 teaspoon of the dried
dillweed, salt, and pepper.
Cover and cook on high heat setting for 5 to 6 hours
or on low heat setting for 10 to 12 hours, until meat
is tender. Transfer roast to a serving platter,
reserving juices; cover roast and keep warm. Pour
cooking juices into a glass measuring cup; skim off
fat. Measure 1 cup of the reserved juices.
For sauce, in a small saucepan stir together yogurt
and flour until well combined. Stir in the 1 cup
reserved cooking juices and remaining dillweed. Cook
and stir until thickened and bubbly. Cook and stir 1
minute more. Serve meat with sauce and noodles.
Makes 6 to 8 servings.
From Better Homes and Gardens
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10a. Chinese Chicken Salad
Posted by: “Carly”
Chinese Chicken Salad
Barefoot Contessa Parties! All rights reserved
4 split chicken breasts (bone-in, skin-on)
Good olive oil
Kosher salt
Freshly ground black pepper
1/2 pound asparagus, ends removed, and cut in thirds diagonally
1 red bell pepper, cored and seeded
2 scallions (white and green parts), sliced diagonally
1 tablespoon white sesame seeds, toasted
For the dressing:
1/2 cup vegetable oil
1/4 cup good apple cider vinegar
3 tablespoons soy sauce
1 1/2 tablespoons dark sesame oil
1/2 tablespoon honey
1 clove garlic, minced
1/2 teaspoon peeled, grated fresh ginger
1/2 tablespoon sesame seeds, toasted
1/4 cup smooth peanut butter
2 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper
Preheat the oven to 350 degrees F.
Place the chicken breasts on a sheet pan and rub with the skin with
olive oil. Sprinkle liberally with salt and pepper. Roast for 35 to
40 minutes, until the chicken is just cooked. Set aside until cool
enough to handle. Remove the meat from the bones, discard the skin,
and shred the chicken in large bite-sized pieces.
Blanch the asparagus in a pot of boiling salted water for 3 to 5
minutes until crisp-tender. Plunge into ice water to stop the
cooking. Drain. Cut the peppers in strips about the size of the
asparagus pieces. Combine the cut chicken, asparagus, and peppers in
a large bowl.
Whisk together all of the ingredients for the dressing and pour over
the chicken and vegetables. Add the scallions and sesame seeds and
season to taste. Serve cold or at room temperature.
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11. Indonesian Coconut Rice with Chicken and Zucchini
Posted by: “Carly”
Indonesian Coconut Rice with Chicken and Zucchini
2 tablespoons cooking oil
8 chicken thighs
2 teaspoons salt
1/2 teaspoon fresh-ground black pepper
1 large onion, cut into thin slices
2 cloves garlic, minced
1 1/2 teaspoons ground coriander
1 1/2 teaspoons ground cumin
1 1/2 cups long-grain rice
1 (13.5 ounce) can unsweetened coconut milk
1 3/4 cups water
1 pound zucchini, cut into 1/4-inch dice
1 tablespoon lemon juice
1/3 cup chopped cilantro (optional)
In a large deep frying pan or Dutch oven, heat the
cooking oil over moderately high heat. Sprinkle the
chicken with 1/2 teaspoon of the salt and 1/4 teaspoon
of the pepper. Put the chicken in the pan and brown
well on both sides, about 8 minutes in all. Remove.
Pour off all but 1 tablespoon of the fat. Reduce the
heat to moderately low.
Add the onion and cook, stirring occasionally, until
soft, about 5 minutes. Add the garlic and cook 1
minute longer. Stir in the coriander, cumin, rice, and
the remaining 1 1/2 teaspoons salt and 1/4 teaspoon
pepper. Cook, stirring, for 1 minute.
Stir in the coconut milk and the water. Add the
chicken and bring to a simmer. Cover and cook over low
heat, stirring the rice two or three times, until the
rice and chicken are almost done, about 20 minutes.
Stir in the zucchini, cover, and cook until done,
about 7 minutes longer. Stir the lemon juice and
cilantro into the rice.
Yield: 4 servings
Recipe Provided By: Food & Wine
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from: simplemeals@yahoogroups.com
Bisquick Apple Pancake
Posted by: “busybaker”
I made this recipe a lot when my kids were in school. Quick and easy to
make.
busybaker
Bisquick Apple Pancake
1/2 cup oats, regular
1/4 cup bisquick
1/4 cup brown sugar
2 tablespoon butter, softened
3/4 teaspoon cinnamon
2 cups bisquick
3/4 cup milk
3/4 cup chunky applesauce
1/4 teaspoon vanilla
1 egg
Heat oven to 425F. Grease jelly roll pan.
Mix oats, 1/4 cup bisquick, brown sugar, butter (or margarine) and
cinnamon. Reserve.
Beat remaining ingredients with whisk until well-blended. Pour into
pan. Spread batter to edges. Sprinkle with oats mixture.
Bake 14 to 16 minutes, or until light golden brown. Cut into 6 pieces
and serve.
Description:
Categories:
Breakfast, Thrifty
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14. BBQ Cheeseburger Pie
Posted by: “busybaker”
Another favorite recipe.
busybaker
BBQ Cheeseburger Pie
1 lb. extra lean ground beef
1 1/2 cups barbecue sauce
1 1/2 cups Bisquick
1/4 cup hot water
1 tablespoon corn oil
5 slices American cheese
Place oven rack in lowest position in oven.
Preheat oven to 450 degrees F.
Grease a 12-inch pizza pan. Cook ground beef over medium heat,
occasionally stirring while cooking, until brown. Drain off fat.
Add 1/2 cup barbecue sauce to meat. Set aside.
In bowl, stir Bisquick, hot water and corn oil until dough forms; beat
well about 20 strokes. Press dough into pizza pan, using fingers dipped
in
baking mix; pinch to form 1/2-inch rim. Spread barbecue sauce over
crust.
Top with beef mixture and cheese slices. Bake 12 to 15 minutes or until
brown and cheese is melted. Serves 8.
Categories:
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15a. Velvet Crumb Cake
Posted by: “busybaker”
Bisquick Velvet Crumb Cake
1 1/2 cups Bisquick
1/2 cup sugar
1/2 cup milk or water
2 tablespoons shortening
1 teaspoon vanilla
1 egg
Crumb Topping (below)
1/2 cup coconut, flaked
1/3 cup brown sugar, packed
1/4 cup chopped nuts
3 tablespoons soft butter
2 tablespoons milk
1. Heat oven to 350F. Grease and flour 8-inch square pan or 9-inch
round
pan.
2. Beat all ingredients except Crumb Topping in large bowl on low speed
30 seconds, scraping bowl constantly. Beat on medium speed 4 minutes,
scraping bowl occasionally. Pour into pan.
3. Bake 30 to 35 minutes or until toothpick inserted in center comes
out
clean; cool slightly.
4. Make Crumb Topping by mixing together Crumb Topping ingredients;
spread over cake. Set oven control to Broil. Broil about 3 inches from
heat about 3 minutes or until golden brown.
Categories:
Bisquick
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16a. Kielbasa Pockets
Posted by: “jacqueline
Kielbasa Pockets
1/4 cup melted butter
1 teaspoon prepared mustard
1 package crescent rolls
1 pound Kielbasa
Combine melted butter and mustard, stirring until well blended. Unwrap
package of rolls: carefully separate dough into eight pieces. Brush
each piece with some of the butter/mustard mixture. Cut sausage
crosswise into eight pieces. Place sausage on dough; roll dough around
sausage from wide end. Place on ungreased cookie sheet—seam side down.
Brush tops with remaining butter/mustard sauce. Bake in preheated 350
degree oven for 15 minutes.
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17. CP Teriyaki Chicken
Posted by: “jacqueline
CP Teriyaki Chicken
3 large skinless chicken breasts or thighs (whole, sliced, or cubed)
16 oz pineapple chunks
1/2-3/4 cup teriyaki sauce
16 oz bag frozen broccoli florets
Pour all ingredients in crock pot. Cook on low 8 hours. Serve with
Rice.
Messages in this topic (1)
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18a. Easy Brownie Shortcake Dessert
Posted by: “jacqueline
Easy Brownie Shortcake Dessert
19.5 oz pkg brownie mix
16 oz container sour cream
1 cup thawed Cool Whip whipped topping
1 tbs powdered sugar
1 tsp vanilla
3 cups cut up mixed strawberries and blueberries
Preheat oven to 350 degrees. Prepare brownie batter as directed on
package, stir in 1/2 cup sour cream. Spoon into greased and floured 9
inch round cake pan. Bake 45 min. Cool 10 min. Remove from pan to wire
rack, cool completely.
Mix remaining sour cream, whipped topping, sugar and vanilla. Cut
brownie horizontally in half. Place bottom half on plate, spread with
half of the sour cream mixture. Cover with top of brownie, remaining
sour cream mixture and fruit.
MAKES 16 SERVINGS
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19a. Cherry Pineapple Bars
Posted by: “jacqueline
Cherry Pineapple Bars
1 1/2 cups graham cracker crumbs
1/2 cup butter — melted
10 ounces maraschino cherries — drained and patted dry
8 ounces crushed pineapple — drained and patted dry
1 1/2 cups white chocolate chips
1 cup coconut — flaked
1 cup walnuts — chopped
14 ounces sweetened condensed milk
In a small bowl, combine cracker crumbs and butter. Press into a
greased 9 x 13-inch baking pan. Sprinkle with cherries, pineapple,
white chocolate chips, coconut and walnuts. Drizzle with sweetened
condensed milk.
Bake at 350 degrees F for 25 minutes or until edges are golden
brown. Cool on a wire baking rack. Cover refrigerate overnight.
Cut into 24 bars.
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20. Peach Teriyaki Barbecue Chicken
Posted by: “jacqueline
Peach Teriyaki Barbecue Chicken
6 teaspoons low-sodium teriyaki sauce
1/2 teaspoon ground ginger
1/4 teaspoon hot sauce
1 teaspoon dark sesame oil OR vegetable oil
4 skinless chicken breast halves OR thighs
Finely dice peaches and mix well with 4 teaspoons of the teriyaki
sauce, ginger, hot sauce and oil. Rub both sides of chicken with
remaining 2 teaspoons teriyaki sauce. Grill over medium coals for 15
minutes or until juices run clear. Drizzle peach teriyaki sauce over
chicken to serve.
Serves 4
Caribbean Dump Chicken
Posted by: “Vergie”
Caribbean Dump Chicken
8 ounces pineapple chunks in juice
1/4 cup brown sugar
1/2 tsp. nutmeg
1/3 cup orange juice
1/2 cup golden raisins
1 1/2 pounds chicken pieces
For freezing: Place all ingredients into a 1-gallon freezer bag. Lay
flat in freezer. To thaw and cook: Take the bag out of the freezer
the night before, making sure the freezer bag is completely sealed.
Place the bag on a shelf furthest from the freezer (It works best if
the bag is laying flat, although this may not be the best option with
a side-by-side refrigerator/freezer).
For baking: Heat oven to 350 degrees F. Place all ingredients into a
large baking dish, turn chicken to coat. Bake until chicken juices
run clear (about 30 to 60 minutes depending upon the chicken pieces
used).
For the crock pot: Put chicken in the bottom of the pot. Pour
remaining ingredients over the chicken. Cook on LOW for 6-8 hours or
on HIGH for 4-6 hours or until done.
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Brown Sugar Snack Cake
Posted by: “buckeye2540”
BROWN SUGAR SNACK CAKE
1 1/2 cups baking mix such as Bisquick
1 (16 oz) package light brown sug
4 large eggs lightly beaten
1 teaspoon vanilla
1 cup flaked coconut
1 cup chopped pecans
Stir together baking mix and brown sugar. Add eggs and beat with a
spoon until blended. Stir in vanilla, coconut and pecans. Pour in to a
lightly greased 13 by 9 inch pan. Bake at 350 degrees for 30 minutes or
until a wooden pick inserted in center comes out clean. Cool in pan.
Cut in squares.
.
My other groups: favoritefamilyrecipes@yahoogroups.com and moderator
of BisquickRecipes@yahoogroups.com.
To visit your group on the web, go to:
http://groups.yahoo.com/group/cookingandbakingmixes/
1. Green Dragon Sauce
Posted by: “KittyHawk”
Green Dragon Sauce
20 Jalapenos, stems remove, cut in lengthwise slices (2 1/2 cups)
1 onion, chopped
3 cloves garlic, sliced (3 to 4)
1 tsp pickling salt
1 tsp vegetable oil
2 cups water
1 cup white vinegar
Combine the jalapenos, onion, garlic, salt and oil in a non reactive
saucepan over high heat. Sauté for 3 minutes.
Add the water and continue to cook for about 20 minutes. Stir often.
Remove from heat and allow to steep until mixture has cooled.
Place mixture in food processor and puree until smooth. With the
processor running, pour the vinegar through the feed tube in a steady
stream. Pour into sterilized pint jar and seal. Let age at least 2
weeks
before using. Can be stored in the refrigerator up to 6 months.
For longer storage: After processing reheat sauce to a gentle boil.
Fill
prepared half pint jars leaving a 1/2” headspace. Place in a BWB for 10
minutes at 0 - 1000 ft., 15 minutes at 1001 - 6000 ft., and 20 minutes
above 6000 ft.
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2. Jack Daniels’s Marinade
Posted by: “KittyHawk”
Jack Daniels’s Marinade
1 c ketchup
1/4 c jack daniels whiskey
1/4 c molasses
1/4 c apple cider vinegar
1 Tbsp lemon juice
1 Tbsp Worcestershire sauce
1 Tbsp soy sauce
1/2 tsp pepper
1/2 tsp dry mustard
1 clove garlic, crushed
Combine all the ingredients in a saucepan.
Bring to a full boil then reduce heat and simmer 10 minutes.
Pour into prepared jars leaving 1/2” headspace. Water bath processed
for 15 minutes.
Makes a couple half pint jars
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3a. Picante Sauce
Posted by: “KittyHawk”
Picante Sauce
10 lb ripe tomatoes, peeled and coarsely chopped (NOTE)
2 lb bell peppers, seeded and coarsely chopped
4 lb onions, coarsely chopped
15 jalapeno peppers, seeded and finely chopped
1/2 lb fresh cayenne peppers — finely chopped (with seeds)
5 garlic cloves, finely chopped
5 Tbsp pickling salt
2 Cup pickling vinegar
4 tsp black pepper
4 Tbsp ground cayenne pepper
1 Cup sugar
1 Tbsp clear jel
Prepare vegetables and chop to the size and consistency you desire.
Tomatoes,
bell peppers and onions should be fairly coarse. Hot peppers and garlic
should
be fairly fine.
Put all ingredients except sugar and clear jel into a very large pot.
Cover and
bring to a boil, stirring frequently to keep from scorching. Reduce
heat, cover,
and simmer for 30 minutes, stirring frequently.
Add sugar. Cover and continue cooking for another 30 minutes, stirring
frequently.
About 10 to 15 minutes before end of cooking time, add the clear jel.
Ladle hot picante sauce into warm sterilized pint jars. Wipe rims, and
screw
lids on to finger tip tight.
Process jars in a boiling water bath for 10 minutes. Remove jars from
the bath
and allow to cool in air. Check that seals are tight before storing in
a
cool,
dry place.
Makes 12 to15 pints
NOTE: You can substitute the fresh tomatoes for 2 - 10 to 12
institutional size
cans of whole tomatoes, chopped or mashed well.
This recipe makes a fairly hot batch of Picante Sauce. If you prefer it
milder,
cut down on the fresh cayenne peppers and the ground cayenne pepper.
The
jalapenos don’t add much heat, since they have been seeded. If you want
HOT
Substitute the jalapeno peppers for habanera.
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4. Pizza Sauce
Posted by: “KittyHawk”
Pizza Sauce
20 lbs tomatoes - (20 to 25)
2 cups chopped fresh Basil
1/2 cup chopped fresh Thyme
1/2 cup finely chopped fresh Rosemary
1 cup chopped fresh Oregano
2 Tbsp freshly ground black pepper
2/3 cup lemon juice
4 large onions
4 cloves garlic minced
1 cup sugar
Wash tomatoes in cold water. Drain and dry with paper towels. Core
and cut into small pieces. (NO, I do not remove skins). Put in food
processor or blender and puree in small batches. Put pureed tomatoes
into large stockpot. Peel onions and cut into small pieces. Puree in
food processor or blender and add to pureed tomatoes.
Wash and chop all herbs finely. Add to tomato/onion mixture. Add
remaining ingredients. On high heat, bring to a boil, and then turn
down
to low and simmer for about 45 minutes to one hour (or until mixture
thickens). Stir often.
Meanwhile, sterilize 20 to 24 pint mason jars and lids and bands
according to manufacturer’s recommendations.
Fill each jar with sauce and stir with plastic knife to remove air
pockets.
Leave one half inch of top (headroom). Wipe rims with clean wet cloth
and place sterilized lid on each jar. Screw on sterilized band
tightly.
Process in boiling water bath for 35 minutes (timer begins after water
comes to a rolling boil. Remove with jar tongs and place on kitchen
counter covered with old terry cloth towels (I use two old bath towels)
to cushion them. Cool overnight. Check seals. Wash jars in cool
water.
Dry and label them.
Yield: 20 to 24 pints.
FoodPreservationDryingCanningAndMore@yahoogroups.com
5. Spicy Lamb Sausage
Posted by: “KittyHawk”
Spicy Lamb Sausage
Maqaniq (pronounced “mahAHNnik”) is a thin mutton or beef sausage
typically
served as part of a mazza table in Lebanon, Syria, Jordan, and
Palestine.
Lebanese Christians sometimes make this sausage with a mixture of pork
and sweet
red wine. These sausages are believed by at least one scholar to be
derived from
the Latin lucanicae sausages known by the Romans.* They are best made
with the
small intestine of a sheep, but that is difficult to find, so you will
probably
use hog casing. But most hog casing sold is the large intestine, so go
ahead and
ask the butcher, and then use whatever you find.
3 pounds coarsely ground mutton or lamb
1 1/2 pounds liyya (mutton or lamb fat), finely chopped
1/4 cup white wine vinegar
Juice from 1 lemon
3 tablespoons coriander seeds, crushed
3 tablespoons baharat
Salt and freshly ground black pepper to taste
20 feet hog casing, rinsed
1. In a large bowl, mix all the ingredients except the casing together
well and
let marinate in the refrigerator, covered with plastic wrap for 12
hours.
2. Open one end of the casing, fit it over the faucet in your kitchen
sink, and
place the remainder of the casing in a medium-size bowl in the sink.
Turn the
water on gently to wash out the casings. The casings are sold cleaned,
you are
merely washing awaypreserving salts and residue. Now you are ready to
start
stuffing.
3. Affix one end of the casing over the funnel attached to the sausage
stuffing
attachment of a stand mixer or meat grinder. Push the entirety of the
casing
onto the length of the funnel (it will contract and fit fine), leaving
about 2
inches dangling from the end. Tie this end in a double knot.
4. Turn the grinder or mixer on and as the sausage stuffing begins to
flow into
the casing, it will push the casing off the funnel. Have a large bowl
or
platter
ready to catch the sausages. Twist or tie off with kitchen twine in 4
inch
segments to make links. Do not overstuff the sausage otherwise it will
burst,
either then and there or during cooking. Also be careful that the
sausage
stuffing enters the casing continuously and evenly and that no air
bubbles
develop. If air bubbles do occur it is better either to cut the sausage
at that
point and start a new one by tying the end off, or to prick the air
bubbles with
a toothpick.
5. You can freeze the uncooked sausages for up to four months or cook
by
poaching in water to cover for 10 minutes and then frying with a little
olive
oil over medium-low heat until cooked through, about 45 minutes.
Makes 4 to 5 pounds
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6a. Linguica Sausage
Posted by: “KittyHawk”
Linguica Sausage
4 lb boneless pork butt
1 Tbsp paprika
2 1/2 to 3 1/2 tsp salt
1/2 tsp cinnamon
4 to 7 cloves garlic, minced
1/2 tsp ground cloves or
pressed
1/2 tsp allspice
4 to 6 small dried hot chili peppers, crushed
1/4 cup cider vinegar
1/2 cup cold
water
1 tbsp. coriander
Cut pork into cubes, separating lean meat and fat. Measure or weigh;
you should
have equal parts, or 2 pounds each, fat and lean meat. Grind coarsely.
Combine
ground meat in large bowl with remaining ingredients, and mix well with
your hands
or a heavy spoon. Cover and chill at least 2 hours or overnight.
Shape
into
patties or links.
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6b. Re: Linguica Sausage
Posted by: “KittyHawk”
Lithuanian Kielbasa
5 pounds coarsely ground pork butts
1 heaping teaspoon pulverized whole mustard seeds
1 heaping teaspoon whole allspice
1/2 teaspoon whole black peppercorns
1/2 large onion, finely chopped
2 large cloves garlic, finely minced
1/4 cup salt
1/2 cup cold water.
Mix ingredients thoroughly, and stuff into casings.
Poach or boil for 20 minutes.
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7a. LOUISIANA SAUSAGE
Posted by: “KittyHawk”
LOUISIANA SAUSAGE
5 lb medium ground pork butt
1 1/2 tsp cayenne
1 1/2 tsp chili pepper
5 tsp salt
1 large minced onion
2 tsp black pepper
4 cloves pressed garlic
1/2 tsp allspice
1 cup cold water
2 tsp thyme
Combine all ingredients, mix well and stuff into hog casing or make
patties.
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7b. Chorizo Homemade Sausage
Posted by: “KittyHawk”
Chorizo Homemade Sausage
5 lb Fresh pork
5 tsp Salt
3 Tbsp Chili powder
1 Clove garlic, mashed
5 Tbsp Vinegar
1/4 c Paprika
1 1/2 tsp Pepper
3/4 tsp Oregano
3/4 tsp Thyme
1/4 c Dry wine
With electric food grinder, coarsely grind pork. Add all of the above
ingredients
and with hands, mix together until well blended in. Lets sit over
night in
icebox, mix again. With meat press, press into thin patties. Freeze in
handi-wrap
and scott wax paper until ready to use. In covered frying pan, cook for
20
minutes, turning over every 5 minutes.
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8. Catfish Sausage
Posted by: “KittyHawk”
Catfish Sausage
Here is a recipe for anyone who has never tried catfish this way.
Basically, it’s
similar to a fish patty, only in a casing that makes it very easy to do
on the
grill. Catfish Sausage can’t be mixed it up ahead of time and stored.
1 - 13 oz pkg croutons (stuffing mix)
1 1/2 c milk
4 lb uncooked catfish fillets, diced
1/4 c fresh parsley, diced
1/4 c green onions, diced (including tops)
1 tsp black pepper
2 Tbsp salt
1 tsp dried whole dillweed
1/4 c cold water
1 c non fat dry milk
Hog casings
Combine croutons and milk in a large mixing bowl; mix thoroughly and
soak 1
minute. Add remaining ingredients, except casings, mixing well. Stuff
into 33 mm
hog casings and twist into 4 - 5 inch links. Refrigerate. If not used
within 2 - 3
days, wrap and freeze. Pan fry, broil or grill in usual manner until
the
sausage
is cooked through.
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9. CAJUN TASSO
Posted by: “KittyHawk”
CAJUN TASSO
Tasso, a highly seasoned, intensely flavored smoked pork, adds a
wonderful
flavor to a variety of dishes, from soups to jambalaya to pastas and
seafood
dishes. Easily obtainable in Louisiana or by mail order (see my sources
link),
but fun to make yourself.
8-10 pounds boneless pork butt
5 tablespoons salt
5 tablespoons cayenne pepper
3 tablespoons freshly ground black pepper
3 tablespoons white pepper
2 tablespoons paprika
2 tablespoons cinnamon
2 tablespoons garlic powder or granulated garlic
Trim the pork of all excess fat and cut it into strips about 1 inch
thick and at
least 4 inches long. Mix together the seasonings and place in a shallow
pan.
Roll each strip of pork in the seasoning mixture and place on a tray.
Cover with
plastic wrap and refrigerate at least overnight (preferable a couple of
days).
Prepare your smoker.
Place the pork strips on a grill or rod and smoke until done, 5-7
hours.
Don’t
let the smoker get too hot. Remove the meat and let it cool completely,
then
wrap well in plastic and foil. The tasso will keep well in the
refrigerator for
up to 10 days, and it also freezes very well.
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10. Creole Sausage
Posted by: “KittyHawk”
Creole Sausage
5 lb coarse ground pork butt
2 tsp black pepper
1 cup grated onions
1 tsp allspice
8 cloves pressed garlic
2 tsp sugar
1 Tbsp dry hot crushed peppers
1 Tbsp salt
3 tsp cayenne
1 cup chopped parsley
Combine all ingredients, mix well & stuff into hog casing
To cook, broil, bake or fry.
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11a. Chipotle Creole Sausage
Posted by: “KittyHawk”
Chipotle Creole Sausage
3 lb ground pork
2 lb ground regular beef
8 cloves garlic, minced
1 Tbsp fresh ground pepper
5 tsp salt
2 Tbsp ground chipotle chili powder
1 tsp cumin
4 tsp paprika
1/2 tsp sugar
5 tsp liquid smoke (hickory flavour)
1 tsp allspice
1 cup parsley, finely chopped
1 cup onions, finely chopped
Combine all ingredients, mix well & stuff into hog casing.
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11b. Canning your home made sausage...
Posted by: “KittyHawk”
Since I posted alot of fresh sausage recipes desided to add this. You
can ... CAN your own sausage patties or links to make a fast and easy
dinner by just heating them up.
I do suggest to OMIT sage in any sausages you make if you want to can
them. It can cause the sausages to taste a bit bitter after canning
them. Here is the directions to can them....
Canning Sausages
Shape mixture into patties or 3 to 4 inch links. Cook until lightly
browned.
Drain. Pack hot sausag into jars. Season and add broth leaving a 1”
headspace.
Process at 10 lb pressure. Adjust pressure according to altitude and /
or style of
canner. Pint jars - 75 minutes. Quart jars - 90 minutes.
FoodPreservationDryingCanningAndMore@yahoogroups.com
Hot N Honey Pickled Carrots
Posted by: “KittyHawk”
Hot N Honey Pickled Carrots
5 lb baby carrots
4 cups white vinegar
2 cups water
2 Tbsp salt
1 1/2 cup honey
3 lb onions
1 head garlic cloves
2 cups jalapeno (sliced, fresh or canned)
2 Tbsp black cracked peppercorns
2 Tbsp cilantro
Combine vinegar, water, salt, peppercorns and cilantro in sauce pan.
Bring to a
boil and simmer for 10 minutes and let set for 30 minutes. Strain and
return to
heat and add honey.
Peel garlic and set aside. Slice onions into 8 th’s or smaller
depending
on the
size of the onions. Bring large pan of water to a boil and blanch
carrots for 3
minutes.
Remove carrots and blanch the garlic, onions and fresh peppers.
Combine onions, carrots and peppers. Pack hot carrots into jars. Stuff
a
couple
of gloves of garlic in each jar. Fill jars with hot syrup leaving a
1/2”
headspace. Check for air bubbles. Process in a hot water bath for 10
minutes.
Let set a couple of weeks before serving. You can leave out the
jalapenos and
use 2 small dried hot peppers to each jar. Add at the same time you add
the
garlic. Or you can use both. The number of jars will vary depending on
how heavy
you stuff the jars.
These are great served with cheese and crackers or with a bowl of bean
soup. On
a antipasti platter, in chicken salad or added to a pasta salad.
1 lb carrots recipe makes 4 half pints
5 lb carrots makes 10 pints
25 lb carrots makes approximately 44 pints
Darlene
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13. Blackberry Jam with Port - Pomona Pectin
Posted by: “KittyHawk”
Blackberry Jam with Port
5 pints blackberry, washed & picked over
1/4 cup fresh lemon juice
6 cups sugar
2 1/2 teaspoons calcium water (comes with pomona’s pectin)
2 1/2 teaspoons pomona’s universal pectin
1/2 cup good port wine
Put the blackberries in a blender and blend until they are pureed. You
may need to do this in two batches depending on the size of your
blender.
Strain the blackberry puree through a mesh strainer to remove the seeds
- stir and press on the puree while it is in the strainer, you want to
get as much puree as you can.
Measure out 5 cups of the seedless blackberry puree into a preserving
pan.
Add the lemon juice and the calcium water and bring to a boil.
Mix the 2 and 1/2 teaspoons of Pomona’s Pectin into 2 cups of the
sugar.
Add to the boiling fruit mixture and stir well for 2 minutes, keeping
the fruit at a low boil.
Add the remaining 4 cups of sugar and the port and stir well until the
sugar is dissolved. Return to the boil and remove from the heat.
Place into prepared jars, leaving 1/4 inch headspace and process in a
boiling water bath for 10 minutes. Adjust time according to altitude.
Makes: 7 half pints
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