Posted on 07/24/2009 3:37:21 AM PDT by nw_arizona_granny
Growing Garlic: {Tip Sheet}
Posted By TipNut On January 15, 2010 @ 6:08 am In Garden & Plants | No Comments
Garlic (Allium sativum) is easy to grow in home gardens and since it’s used so much in cooking (and in home remedies), why not try growing some this year to have a stockpile or two to enjoy (and some to share with family and friends too)!
Growing Garlic: Tips & Info
There Are Many Varieties Of Garlic To Grow—Including Bright Purple Varieties
When To Plant: If you live in a zone with cold winters, plant cloves of garlic after the first frost and about four weeks before the ground freezes, depending on what part of the country you live in that should be around October – November. Planting in the Fall will help the garlic develop a strong root system. If you live in a warmer climate, you can get away with planting garlic as late as February or March (as long as the ground is workable). Did you miss planting last Fall? You can still try Spring planting garlic as soon as the ground can be worked, but expect smaller bulbs and a less than optimal crop. Garlic loves moist soil, but not too wet so if it’s soppy wet weather, wait till it dries up a bit before planting.
Where To Plant: Plant in a sunny location, garlic thrives in full sun if possible but it will be ok with some shade. Garlic requires a well draining soil to prevent fungus and rot, if you have a raised garden bed it will thrive there since the drainage will be good. Apply compost and aged manure to make a rich soil, mulch lightly after planting to help with soil moisture (also weeds are a competitor to garlic and they can be deterred by a mulch layer). Before planting dig up the soil area really well (about 10 inches deep) to provide a nice, loose soil environment for the garlic.
How To Plant: Separate a bulb of garlic and select large, healthy cloves from the bulb (the outer cloves). Do not plant any cloves that are bruised or show signs of mold. Leave the paper on the cloves when planting. Plant the cloves about 2’’ deep (3’’ to 4’’ for colder climates) and 6’’ to 8’’apart with rows 12’’ apart. Plant each clove pointy side up and flat side down. In harsh winter zones, lay 4 to 6 inches of mulch over the planted garlic when the ground freezes to provide some protection from winter kill, remove when Spring arrives.
Watering Conditions: Water deeply at least once a week. The soil should be consistently moist and not dry, but don’t let garlic sit in water. A sign of overwatering is fungus growth or mold. Garlic has a shallow root system so don’t let the soil dry out. If there is no moisture in the soil 1’’ deep, it’s time to water. Water well in the first few months then start easing off a couple weeks before harvest (when the top leaves start flopping over, that’s a sign to stop watering).
Harvesting Garlic: A sign that garlic is ready to be harvested: you’ll notice the leaves of the plant turning brown and start dying back (can begin mid-July for some varieties, earlier for warmer zones). Wait until there are only half of green leaves left on the plant (about 50% of the leaves have turned brown) and that the soil is dry before you dig it up. If you dig up the garlic when it’s wet, the result can be stained garlic. If you wait too long to harvest, the cloves will have burst through the skin and break apart. To test if the garlic is ready to harvest, pull up a bulb and cut it in half. If the bulb is good sized and the cloves fill the skins, it’s harvest time. Dig up the soil around the garlic, careful not to bruise the cloves with the garden shovel or fork. After the soil is loosened, pull up the plants with your hands, brush dirt off the cloves and prepare them for curing. Leave foliage on the bulbs until they finish curing.
Curing Garlic: Hang bulbs in bunches in a dry, well-ventilated location for a few weeks (2 to 3). Keep garlic sheltered from the sun. No place indoors to hang them? You can also dry bulbs on large screens (old window screens work well), just make sure they have good air circulation on all sides. You can even cure them outdoors if you find a spot where the sun and rain won’t touch them. The garlic is ready to come down when the skin is dry and papery. Cut away roots and extra foliage (about an inch from the bulb) and store garlic in the pantry or a cool, dark location (do not refrigerate).
Storage: Store in baskets, mesh bags, or paper bags to ensure the garlic can breathe and will get some air circulation, a cool location is best. If you’re saving some bulbs for planting next year’s crop, do not separate cloves until you plant and make sure the bulbs stay dry and out of the sun. You can also braid garlic and hang for storage.
Types of Garlic To Plant:
Softneck: Best type for long-term storage and typically produces 12 to 18 cloves of garlic per bulb (some up to 40!). Thrives in southern climates. Should store well for about 8 months. Braids easily.
Hardneck: Typically produces 6 to 12 cloves per bulb and is better suited for northern climates. Should store well for about 5 months.
Elephant Garlic: Has a milder flavor than regular garlic and grows huge bulbs. Stores well (up to a year). Doesn’t grow as well in northern climates where winters are harsh. Plant farther apart since the bulbs grow so big (about 8 to 10 inches apart and 3 to 4 inches deep). Did you know Elephant Garlic is actually a type of leek?
Tips
* You can try growing garlic from bulbs you purchase at your local grocery store, no guarantees this will work though since some producers spray the garlic to prevent it from growing. Your best bet is to pick up garlic from a seed catalog or local garden center.
* Hardneck varieties can produce flowers, when the scape (or flower stem) of the garlic starts to curl, snip it off to help your garlic produce larger bulbs (the plant’s energy will be directed to the bulb rather than producing a flower).
* If you find that the garlic you grow produces misshapen bulbs, this is likely because the soil you are growing it in is too heavy/clay. You may also have planted the garlic cloves upside down (they should be planted pointy side up).
* Did you know: Garlic can get sunburn, so when harvesting make sure to move garlic to a sheltered location.
Don’t Miss These Tips:
* Growing Tomatoes: {Tip Sheet} [1]
* Growing Geraniums: {Tip Sheet} [2]
* Growing Strawberries: {Tip Sheet} [3]
Article printed from TipNut.com: http://tipnut.com
URL to article: http://tipnut.com/growing-garlic/
URLs in this post:
[1] Growing Tomatoes: {Tip Sheet}: http://tipnut.com/growing-tomatoes/
[2] Growing Geraniums: {Tip Sheet}: http://tipnut.com/growing-geraniums/
[3] Growing Strawberries: {Tip Sheet}: http://tipnut.com/growing-strawberries/
Copyright © 2008 TipNut.com. All rights reserved.
Growing Tomatoes: {Tip Sheet}
Posted By TipNut On January 22, 2010 @ 6:17 am In Garden & Plants | No Comments
Harvesting Garden Fresh Tomatoes
When To Plant: Plant seedlings in the Spring after all danger of frost has passed. You can either purchase seedlings at your local greenhouse or try growing your own by seed. Start the seeds indoors about 6 to 8 weeks before the last expected frost. The seeds will need plenty of light to prevent becoming too “leggy” before they can be planted so either choose a warm, sunny location or make sure you have a grow light. When the plants are about 6’’ tall, they’ll be ready for planting (smaller varieties like the dwarf tomato will be ready around 4’’ tall).
Where To Plant: Tomatoes thrive in full sun and well draining soil, so choose a sunny location with well draining soil to plant them. Prepare the soil by digging deeply and well so the soil is nice and loose, mix in compost for best results. Raised garden beds are ideal for growing tomatoes since the soil will be well draining.
How To Plant: Start hardening off seedlings about two weeks before you expect to plant them outdoors. You do this by bringing them outside a few hours at a time, starting in sheltered locations and gradually stretching the length of time they stay outdoors. Cold frames are ideal for this (see How To Build A Cold Frame With An Old Window [1] and Plastic Tunnel Cold Frame [2] for some DIY options). Once they’re accustomed to being outdoors for at least 6 hours a day, they should be ready for planting (if weather permits). Depending on the variety of tomatoes you choose to plant, leave at least 24’’ between plants and 30’’ between rows (if plants will be staked or caged) or plant them 4 feet apart from each other and rows 6 feet apart if the tomatoes will be growing freely and unstaked. For the smaller, bushier varieties, 15’’ apart should do it. Applying about 3 inches of mulch when planting the seedlings will help hold the soil moisture and keep the soil temperature even.
Watering Conditions: Water regularly and if the weather is hot, water daily. Be careful not to overwater though, if you see the fruit cracking–this is a sign of overwatering. Water at ground level rather than from the top of the plant down, this will ensure the water will reach the roots as well as prevent the leaves from getting scorched (water + sun). Water the plants regularly, do not let them dry out.
Growing Season: Most varieties of tomatoes will need to be staked or supported with tomato cages or trellises to keep the fruit and vines off the ground, this protects the tomato plants from rot and disease (as well as saves space in the garden). Staking tomatoes also helps expose the fruit to more sun (which helps them ripen) as well as makes it easier to harvest the fruit. You can tie the plants with strips of pantyhose or twine. You can extend the growing season by covering the tomato plants with a tarp or sheets overnight when there’s a danger of frost, but be sure to pick all the tomatoes on the plants before the first hard frost of the Fall season.
Harvesting Tomatoes: When the tomato is fully ripe, simply twist it off the vine and store at room temperature. You can also snip a length of the vine off and store (keeping the tomatoes attached). Should they be refrigerated? No, to preserve their flavor, tomatoes are best stored in warm to room temperatures.
Tips
* Help your tomatoes grow larger by pinching off the “suckers”, these are the leaf growths that appear on the sides of branches (between stem and branch).
* Encourage your tomato plants to thrive by giving them a regular drink of compost tea [3] every two to three weeks.
* Good canning tomatoes are those of the “determinate” variety. These are a bushier tomato plant that produces most of their tomatoes within six weeks before tapering off production and typically ripen early in the season.
* “Indeterminate” varieties typically produce tomatoes right until the end of the season (when frost hits) and produce lots of vines that like to sprawl all over the ground (unless staked).
* If you want to grow tomatoes in pots or containers, look for “dwarf” or “midget” varieties since the vines don’t grow too long and they do very well in containers (including hanging baskets). Cherry tomatoes do very well in containers also.
* A couple weeks before the end of the growing season, prune the top of the plant back to encourage fruit production on the remaining blossoms as well as to quicken the ripening of the fruit on the plant (some gardeners go so far as to completely strip the plants of all leaves as well as pruning off the top). For more tips on ripening green tomatoes, see How To Ripen Tomatoes: Tips & Tricks [4]. You can also try “root pruning” the plant at the end of the season to shock it into ripening its fruit, you do this by digging into the soil with a spade 6&’’ deep all around the plant, one foot away from the plant.
* If possible, wait to pick the fruit until it’s fully ripe–these tomatoes have the best flavor.
* Did You Know: Some believe that planting basil [5] and garlic [6] next to tomatoes will improve the flavor of tomatoes?
* When you have your own bumper crop of garden fresh tomatoes, see these recipes for some ideas on how to prepare them: 25 Green Tomato Recipes To Try [7], Homemade Salsa Recipes For Canning [8] and How To Make Sun Dried Tomatoes [9].
Don’t Miss These Tips:
* Growing Geraniums: {Tip Sheet} [10]
* Growing Strawberries: {Tip Sheet} [11]
* Growing Garlic: {Tip Sheet} [6]
Article printed from TipNut.com: http://tipnut.com
URL to article: http://tipnut.com/growing-tomatoes/
URLs in this post:
[1] How To Build A Cold Frame With An Old Window: http://tipnut.com/how-to-build-a-cold-frame-with-an-old-window/
[2] Plastic Tunnel Cold Frame: http://tipnut.com/tunnel-cold-frame/
[3] compost tea: http://tipnut.com/compost-tea/
[4] How To Ripen Tomatoes: Tips & Tricks: http://tipnut.com/ripen-tomatoes/
[5] planting basil: http://tipnut.com/grow-basil/
[6] garlic: http://tipnut.com/growing-garlic/
[7] 25 Green Tomato Recipes To Try: http://tipnut.com/green-tomato-recipes/
[8] Homemade Salsa Recipes For Canning: http://tipnut.com/homemade-salsa/
[9] How To Make Sun Dried Tomatoes: http://tipnut.com/sun-dried-tomatoes/
[10] Growing Geraniums: {Tip Sheet}: http://tipnut.com/growing-geraniums/
[11] Growing Strawberries: {Tip Sheet}: http://tipnut.com/growing-strawberries/
Copyright © 2008 TipNut.com. All rights reserved.
Growing Geraniums: {Tip Sheet}
Posted By TipNut On February 19, 2010 @ 6:04 am In Garden & Plants | No Comments
If you’re looking for a hardy plant that offers plenty of blooms in a large variety of colors, geraniums are a great choice. These old-fashioned favorites grow well in flower beds, hanging baskets, containers [1], window boxes and they’ll bloom beautiful clusters of flowers right through summer until frost. Here are some tips to grow them…
Growing Geraniums: Tips & Info
Geraniums Are A Favorite With Gardeners Because They’re So Easy To Grow
When To Plant: Plant bedding plants outside after all danger of frost has passed and the soil is dry and workable (for the first few days cover them at night after planting to help them acclimate with less stress). You can start them outside earlier in the Spring by protecting them in a cold frame [2] (make sure to keep cold frame open during the day so it doesn’t get too hot). Geraniums can also be started by seed indoors about three months before planting outside.
Where To Plant: Geraniums thrive in full sun (at least 6 hours) but if you live in a hot climate, find a place where they’ll have a respite from the heat by sheltering them with some afternoon shade. Geraniums thrive in hanging baskets (especially ivy geraniums), patio containers, window boxes and directly in the ground in your flower beds. Make sure the soil is well draining and if you plant them in a container, be sure to provide drainage holes as geraniums aren’t happy sitting in water.
How To Plant: Dig the ground well so the soil is nice and loose and mix in some compost. Plant the geranium as deep as needed to accommodate the soil ball, keeping the ground soil level with the top of the soil ball (if you plant too deeply and bury the exposed stem, you run the risk of rot). Geraniums love the sun, but their roots don’t care for hot soil–keep them happy by adding a layer of mulch around the plant, this will help keep the soil moist and cool. If you’re planting in pots and containers, tips for how to do this can be found here: How To Pot A Plant [3].
Watering Conditions: Water every other day when first planted (for the first week), then water only when the top
1 – 2’’ of soil is dry (at least once or twice a week). Watch containers in hot weather as they’ll likely need watering daily. Geraniums can tolerate dry soil better than they can overwatering so don’t be tempted to give them too much water. When watering, avoid getting leaves and stems wet.
Tips
* Keep the blooms coming by feeding the plant monthly with fertilizer or a drink of compost tea [4]–they’ll thank you for it! Feed container plants every other week.
* Bring potted geraniums inside before the first Fall frost and you can enjoy the plant all winter long! Once inside, trim plant back by half, water well then place in a location that has plenty of sun. The plant will prefer a spot slightly cool so keep away from heating vents.
* Pinch off blooms as they fade (deadhead) and this will encourage the plant to produce lots more blossoms.
Don’t Miss These Tips:
* Growing Tomatoes: {Tip Sheet} [5]
* Growing Garlic: {Tip Sheet} [6]
* Growing Strawberries: {Tip Sheet} [7]
Article printed from TipNut.com: http://tipnut.com
URL to article: http://tipnut.com/growing-geraniums/
URLs in this post:
[1] containers: http://tipnut.com/creative-container-gardening-tips-ideas/
[2] cold frame: http://tipnut.com/how-to-build-a-cold-frame-with-an-old-window/
[3] How To Pot A Plant: http://tipnut.com/how-to-plant/
[4] drink of compost tea: http://tipnut.com/compost-tea/
[5] Growing Tomatoes: {Tip Sheet}: http://tipnut.com/growing-tomatoes/
[6] Growing Garlic: {Tip Sheet}: http://tipnut.com/growing-garlic/
[7] Growing Strawberries: {Tip Sheet}: http://tipnut.com/growing-strawberries/
Copyright © 2008 TipNut.com. All rights reserved.
Sweater Mittens Tutorial & Patterns: {Sewing}
Posted By TipNut On February 22, 2010 @ 1:09 pm In Repurposing, Sewing | No Comments
Waiting for inspiration to bring out those lovely old sweaters you’ve been dying to use in crafting? Today’s feature fits the bill with this project from Five Green Acres Sweater Mitten Tutorial [1]:
Tutorial For Making Sweater Mittens By fivegreenacres.wordpress.com
The patterns were given to me by a kind and generous woman in Northern Wisconsin who whips out dozens of them each year, both for her family and to sell. It was in this spirit of generosity and crafting for the greater good that I’ve decided to in turn, share the patterns with you.
Through my own use, I’ve made my own modifications, omitting the turned cuff that you may have seen as part of many sweater mittens, and modifying the fit slightly.
Great way to use up old sweaters that still have a lot of use left in them. The tutorial is four pages and documents each step needed to make the mitts plus you’ll find free patterns to download (via pdf download).
Pattern Sizes: Child Small Age 3-5; Child Medium Age 6-11; Child Large / Adult Sm Age 12 / petite adult; and Adult Regular Fits most adults.
Please visit the site above to get all the goodies, nice job!
Don’t Miss These Tips:
* Pincushion Cuff Tutorial: {Sewing} [2]
* Quilt-In-A-Day Tutorial: {Sewing} [3]
* Scrappy Armrest Pincushion Tutorial: {Sewing} [4]
Article printed from TipNut.com: http://tipnut.com
URL to article: http://tipnut.com/sweater-mittens/
URLs in this post:
[1] Sweater Mitten Tutorial: http://fivegreenacres.wordpress.com/2009/12/07/sweater-mitten-tutorial/
[2] Pincushion Cuff Tutorial: {Sewing}: http://tipnut.com/pincushion-cuff-tutorial/
[3] Quilt-In-A-Day Tutorial: {Sewing}: http://tipnut.com/quilt-day-tutorial/
[4] Scrappy Armrest Pincushion Tutorial: {Sewing}: http://tipnut.com/armrest-pincushion/
Copyright © 2008 TipNut.com. All rights reserved.
10 ReaLemon Juice Household Hacks Plus Bonus Recipe
Posted By TipNut On September 14, 2007 @ 6:10 am In Cleaning, Food Tips, Homemaking | 3 Comments
1. Garden Grit Hand Cleaner: Splash some ReaLemon in your hands and scrub in hot soap and water. Gets the grime off lickety-split.
2. Laundry Booster: Toss in a half cup of ReaLemon (plus laundry detergent) when washing whites. Also a good stain pretreater (for whites), just spritz on some ReaLemon and soak before washing. You could also make a paste with salt or baking soda, apply to stain then wash. See more laundry boosters here [1].
3. Homemade Air Freshener: See details here [2].
4. Deodorize Containers & Cutting Boards: Funky smelling lunch boxes, plastic containers or cutting boards? Scrub them down with ReaLemon and don’t rinse off for at least an hour. Wash in hot soapy water.
5. Microwave Oven Cleaner: Fill a small microwaveable bowl with 50/50 water and ReaLemon. Microwave for a few minutes until moisture builds inside to scrub down the crusties. More microwave cleaning tips here [3]. Cleans, freshens and deodorizes your microwave.
6. Kitchen Sink Cleaner: Make a paste of ReaLemon and baking soda then gently rub into sink. Wash well with hot soapy water. Also check out How To Clean A Stainless Steel Sink [4].
7. Dishwasher Rinse: Add ReaLemon to the rinse cup of your dishwasher for sparkling dishes.
8. Grease Buster: Spray ReaLemon on stovetops, overhead stove fans, countertops–anywhere there’s a grease film or spill. Wipe away grease then wash in hot soapy water.
9. Small Appliance Cleaner: Descale and de-grime kettles and coffee pots by soaking in ReaLemon. Check out How To Clean A Coffee Pot [5].
10. Shower Door Soap Scum Cleaner: Spray on ReaLemon and let sit for about a minute before scrubbing off the soap buildup.
Bonus: Quick & Easy Greek Ribs Recipe
Ingredients
Pork Ribs
ReaLemon Juice – Bottle
Garlic Powder
Dried Oregano
Directions
* Cut ribs into serving sizes (about 3 bones each), place in a roasting dish (single layer–not stacked on top of each other) and lightly brown under the broiler on both sides. Drain off fat.
* Pour over the ReaLemon juice, then sprinkle seasonings all over meat–don’t be shy with the seasonings. The lemon juice should be about 1’’ deep in the dish.
* Cover and roast at 350° for 30 minutes, then uncover and turn ribs over. Cook uncovered for another 30 minutes.
Tasty dish that’s perfect for work nights, and my fussypants household loves them .
Don’t Miss These Tips:
* Grime Busters For Outside: 8 Quick Tips [6]
* 15 Helpful Household Lemon Aids [7]
* How To Clean A Range Hood [8]
Article printed from TipNut.com: http://tipnut.com
URL to article: http://tipnut.com/10-realemon-juice-household-hacks-plus-bonus-recipe/
URLs in this post:
[1] more laundry boosters here: http://tipnut.com/laundry-boosters-vinegar/
[2] See details here: http://tipnut.com/homemade-lemon-air-freshener-spray/
[3] More microwave cleaning tips here: http://tipnut.com/how-to-microwave-cleaning-tips/
[4] How To Clean A Stainless Steel Sink: http://tipnut.com/how-to-clean-a-stainless-steel-sink/
[5] How To Clean A Coffee Pot: http://tipnut.com/how-to-clean-a-coffee-pot/
[6] Grime Busters For Outside: 8 Quick Tips: http://tipnut.com/outdoor-grime-busters/
[7] 15 Helpful Household Lemon Aids: http://tipnut.com/household-lemon-aids/
[8] How To Clean A Range Hood: http://tipnut.com/how-to-clean-a-range-hood/
Copyright © 2008 TipNut.com. All rights reserved.
Kitchen Cabinet Degreaser Recipe
Posted By TipNut On July 5, 2007 @ 6:17 am In Homemade Cleaners | 1 Comment
Ingredients:
1 gallon hot water
1 cup household ammonia
1/2 cup vinegar
1/4 cup baking soda
Directions:
* Mix ingredients well in a large bucket, make sure to dissolve the baking soda completely. Soak a sponge in the cleaner and then apply to surface of cabinet. For hard to remove grease spots, hold sponge firmly on spot for several seconds and then try wiping clean.
* Extra tough grease spots: Sprinkle damp sponge lightly with baking soda, gently scrub grease to break it up and then apply degreaser solution.
* Rinse cleaned cabinets well with hot water then dry with a clean towel.
* Can be used on painted cabinets, but test area first to make sure there’s no discoloration or damage.
* Wear rubber gloves and make sure not to mix this with bleach or any soap/detergent containing bleach.
There’s also this Household Degreaser & Cleaner Recipe [1] you might like to try as a grease buster.
Don’t Miss These Tips:
* Household Degreaser & Cleaner Recipe [1]
* How To Clean A Range Hood [2]
* Grout Cleaning Tips & Recipes [3]
Article printed from TipNut.com: http://tipnut.com
URL to article: http://tipnut.com/kitchen-cabinet-degreaser-recipe/
URLs in this post:
[1] Household Degreaser & Cleaner Recipe: http://tipnut.com/household-degreaser-cleaner-recipe/
[2] How To Clean A Range Hood: http://tipnut.com/how-to-clean-a-range-hood/
[3] Grout Cleaning Tips & Recipes: http://tipnut.com/grout-cleaning/
Copyright © 2008 TipNut.com. All rights reserved.
Crafters Medley: 27 Neat-O Projects To Make (February 2010)
Posted By TipNut On February 20, 2010 @ 6:27 am In Crafty Ideas | 1 Comment
Puffy Pouch Tutorial By ayumills.blogspot.com
1. Tutorial: Puffy Pouch [1]: (As seen in picture above) What a lovely, unique little pouch to sew!
2. Circular Needle Clutch [2]: Nice fabric organizer to make for circular knitting needles.
3. Cosmetic Bag Tutorial [3]: Nice boxy shaped pouch to whip up for your cosmetics (or anything else you like). Also see this list of makeup bag patterns [4] for more inspiration.
4. The Any-Paper Holder Tute [5]: Make a toilet paper or paper towel holder to perfectly match your decor with this easy project.
5. Make It: Denim Wine Bags [6]: Ha! Clever wine bags with a pocket for the wine bottle opener–so clever!
6. Decorative Mini-Journal Note Pads [7]: Top homemade notepads with decorative paper and embellish with buttons and other pretties, quite charming and gift-worthy!
7. Super Easy DIY: Fabric Covered Lampshades [8]: Bored with your lampshades, well be bored no more! Check out this tutorial for how to jazz things up (easy-peasy!).
8. Cherry Blossom Lantern [9]: Paint cherry blossom branches on a rice paper lantern then attach faux cherry blossoms to make this pretty oriental lantern.
9. Braided Chain Tutorial [10]: Make a super simple, 30 minute necklace from enamel or vintage chains.
10. Tutorial: Sew A Small Lined Purse [11]: Perfect fit for your keys, credit cards, and cell phones (or a small camera).
11. Cat House {Tutorial} [12]: Make your cat the king (or queen) of this charming house. See more fun projects for pets here: 20 DIY & Craft Projects: {Pets} [13].
12. Portable DVD Player Tote [14]: Complete with a shoulder strap and divider.
13. Gorgeous Slippers – Free Pattern [15]: Knit up some cozy pom-pom topped slippers with this easy pattern. Also see this collection of free slipper patterns [16] (knit, crochet & sewn).
14. Quilty Belt Tutorial [17]: Make a one-of-a-kind patchwork belt out of fabric scraps and a canvas D-ring belt.
15. Tutorial: Ruffle Pillow [18]: Make a cute ruffly pillow using an old t-shirt.
16. Cute Dryer Socks Gloves [19]: Take socks that are orphaned from the dryer and use them to make these charming gloves.
17. Painted Pebble Magnets [20]: Shape FIMO or Sculpey modeling clay into flattened balls (that look like smooth pebbles), bake, decorate with paint and make them into these lovely magnets.
18. Sweetheart Pincushion Tutorial [21]: A sweet little pincushion with a decorative heart insert. Looking for more pincushion ideas? See this list of pattern freebies [22].
19. Jewelry Organizer How-To [23]: Cover a bamboo cutlery tray with decorative paper, glue on decorative pegs and here’s a gift-worthy organizer for your jewelry.
20. Doily Pillow Tutorial [24]: Need an idea to use up those lovely, vintage doilies? Use them to cover a pillow–so pretty!
21. Padded Camera Strap Slipcover Tutorial [25]: Comfy camera straps that are lined & padded.
22. Triple Border Dish Towels [26]: I love these! Nice way to perk up the kitchen.
23. Reusable Produce Bags Tutorial [27]: Quick and easy reusable bags to make out of mesh netting or tulle. Also see the reusable grocery bags list here [28].
24. Cereal Box Journal [29]: Here’s a quick and easy way to re-use a cereal box and make a useful journal from it (similar to the moleskin journals).
25. Crochet Clothespin Bag Pattern [30]: Quick and easy bag with a twist: embellish with sweet little crocheted clothes hanging on a clothesline.
26. Tag Wallet Tutorial [31]: Snip those clothing tags zig-zag sew together with a bit of ribbon and voila! quite the creative wallet!
27. Book Cover With Magnetic Closure [32]: Creative idea for keeping a book cover closed with a magnet flap. Tutorial shows how to attach the magnet to a fabric book cover.
Don’t Miss These Tips:
* Crafters Medley: 30 Neat-O Projects To Make (February) [33]
* Crafters Medley: 27 Neat-O Projects To Make (January 2010) [34]
* Crafters Medley: 15 Neat-O Projects To Make (September 2008) [35]
Article printed from TipNut.com: http://tipnut.com
URL to article: http://tipnut.com/crafters-february-2010/
URLs in this post:
[1] Tutorial: Puffy Pouch: http://ayumills.blogspot.com/2010/01/tutorial-puffy-pouch.html
[2] Circular Needle Clutch: http://www.craftleftovers.com/blog/archives/93
[3] Cosmetic Bag Tutorial: http://hiccupps-stuff.blogspot.com/2008/09/you-know-feeling-you-get-when-you.html
[4] this list of makeup bag patterns: http://tipnut.com/makeup-bags/
[5] The Any-Paper Holder Tute: http://www.thefabricfloozie.com/?p=561
[6] Make It: Denim Wine Bags: http://cathiefilian.blogspot.com/2008/12/make-it-denim-wine-bags-recycled.html
[7] Decorative Mini-Journal Note Pads: http://thecreativeplace.blogspot.com/2009/12/tuesday-tutorial-mini-journal-notepads.html
[8] Super Easy DIY: Fabric Covered Lampshades: http://sweetiepiepumpkinnoodle.blogspot.com/2009/05/super-easy-diy-fabric-covered-lampshade.html
[9] Cherry Blossom Lantern: http://pearandthebabes.blogspot.com/2010/02/cherry-blossom-lantern.html
[10] Braided Chain Tutorial: http://stilldottie.blogspot.com/2009/10/handmade-days-braided-chain-tutorial.html
[11] Tutorial: Sew A Small Lined Purse: http://www.blog.sugarlotus.com/2009/09/tutorial-sew-small-lined-purse.html
[12] Cat House {Tutorial}: http://sewtakeahike.typepad.com/sewtakeahike/2010/01/a-cat-house-tutorial.html
[13] 20 DIY & Craft Projects: {Pets}: http://tipnut.com/projects-pets/
[14] Portable DVD Player Tote: http://makeitandloveit.blogspot.com/2009/12/portable-dvd-player-tote.html
[15] Gorgeous Slippers – Free Pattern: http://lepetithibou.blogspot.com/2010/01/gorgeous-slippers-free-pattern.html
[16] this collection of free slipper patterns: http://tipnut.com/slipper-patterns/
[17] Quilty Belt Tutorial: http://obsessivelystitching.blogspot.com/2009/12/quilty-belt-tutorial.html
[18] Tutorial: Ruffle Pillow: http://floralshowers.com/sewing/ruffle-pillow-tutorial/
[19] Cute Dryer Socks Gloves: http://www.rufflesandstuff.com/2010/01/getting-back-at-dryer.html
[20] Painted Pebble Magnets: http://howaboutorange.blogspot.com/2007/07/painted-pebble-magnets.html
[21] Sweetheart Pincushion Tutorial: http://ohsohappytogether.blogspot.com/2010/01/sweetheart-pin-cushion-tutorial.html
[22] this list of pattern freebies: http://tipnut.com/22-free-pincushion-patterns/
[23] Jewelry Organizer How-To: http://homemadebyjen.blogspot.com/2010/02/jewelry-organizer.html
[24] Doily Pillow Tutorial: http://racheldenbow.blogspot.com/2010/01/doily-pillow-tutorial.html
[25] Padded Camera Strap Slipcover Tutorial: http://priddycreations.blogspot.com/2010/01/camera-strap-slipcover-tutorialof.html
[26] Triple Border Dish Towels: http://sew4home.com/projects/kitchen-linens/505-nature-brights-kitchen-triple-border-dish-towels
[27] Reusable Produce Bags Tutorial: http://smashedpeasandcarrots.blogspot.com/2010/01/reusable-produce-bag-tutorial.html
[28] reusable grocery bags list here: http://tipnut.com/35-reusable-grocery-bags-totes-free-patterns/
[29] Cereal Box Journal: http://thelongthread.com/?p=3750
[30] Crochet Clothespin Bag Pattern: http://sukigirl74.blogspot.com/2009/05/how-to-make-crochet-clothespinpeg-bag.html
[31] Tag Wallet Tutorial: http://atsecondstreet.blogspot.com/2010/02/tag-wallet-tutorial.html
[32] Book Cover With Magnetic Closure: http://mousechirpy-polkadotpineapple.blogspot.com/2009/08/book-cover-with-magnetic-closure.html
[33] Crafters Medley: 30 Neat-O Projects To Make (February): http://tipnut.com/crafters-medley-february/
[34] Crafters Medley: 27 Neat-O Projects To Make (January 2010): http://tipnut.com/crafters-january-2010/
[35] Crafters Medley: 15 Neat-O Projects To Make (September 2008): http://tipnut.com/crafters-medley-september/
Copyright © 2008 TipNut.com. All rights reserved.
10 Ways To Make Cube Steak: Recipes
Posted By TipNut On March 12, 2009 @ 1:03 pm In Recipes | 10 Comments
I read an interesting article on The New York Times last week about beef cube steak and it mentioned that sales increased by 10% in the last quarter of 2008. This is surely a sign of where the economy’s at and signaling a growing interest in budget cooking (you can read the article here: Turning to Cube Steak, and Back to Childhood [1]).
Oven Fried Cube Steak Recipe By finefuriouslife.com
Cube steak is simply round steak that’s been pulverized a bit to make it more tender. There’s no doubt that this economical cut of beef can help save money on groceries [2], but the challenge is how to cook it so that’s not only edible–but tasty too.
This week’s Recipe Hit List offers 10 different recipes for cube steak, some in the more traditional way (fried with gravy or a slow-cooked casserole), while others offer a tasty twist.
10 Ways To Make Cube Steak
*Note: Descriptions below are quotes from the recipe sites
1. Oven-Fried-Chicken-Fried Steak [2] (as seen in picture above): In the classic recipe, the steak is dipped in egg, coated in cornstarch and deep-fried, but that’s a lot of fat and splatter for one woman’s lunch. My version is cleaner, lighter and very hands-off. Recipe found at Fine Furious Life.
2. Cube Steaks Parmigiana Recipe [3]: Are you tired of chicken fried steak? This recipe dresses up cube steaks Italian-style with cheese, tomato sauce, basil and oregano. Recipe found at Taste Of Home.
3. Shortcut Cubed Steak Stew [4]: Think: beef stew. Just cubed steak instead of chunked up hunks of quality beef. The recipe is as follows, but I moderated so I’ll explain the actual cooking process below it. Recipe found at Dinner At Christinas.
4. Cube Steak Milanese [5]: Recipe found at Food Network.
5. Marlboro Man’s Favorite Sandwich [6]: And voila! A rib-stickin’, man-pleasin’, not non-fat sandwich your whole family will love. Just be sure to double up on the Stairmaster for the three weeks following this meal. Recipe found at The Pioneer Woman.
6. Southern Steak and Milk Gravy [7]: This is one of my absolute favorite meals that my mother made growing up. Tender steak smothered in creamy and flavorful milk gravy, this dish is yet another bit of proof that simple food is often times the best! Recipe found at Southern Plate.
7. Cube Steak Casserole [8]: This dish is loved by everyone in our house. Recipe found at Serendipity Bistro.
8. Budget Friendly Beef Stroganoff [9]: I tend to be great at improvising in the kitchen so last night I changed things around and made the best beef stroganoff that I’ve ever had. Recipe found at Day to Day with Debra.
9. Southwest Beef Rolls [10]: Most of the recipes that I share are very easy. This one is too, but it does take a bit more time to put together. It’s worth it though. Recipe found at Eat at Home.
10. Braised Cube Steaks with Orange [11]: Quick & easy recipe, can be prepared in 45 minutes or less. Recipe found at Epicurious.
Also check out How to Turn Cheap Choice Steaks into Gucci Prime Steaks [12].
Don’t Miss These Tips:
* 10 Frugal Leftover Turkey Recipes [13]
* Tender Ways With Less-Tender Cuts Of Meat [14]
* How to Turn Cheap Choice Steaks into Gucci Prime Steaks [12]
Article printed from TipNut.com: http://tipnut.com
URL to article: http://tipnut.com/recipes-cube-steak/
URLs in this post:
[1] Turning to Cube Steak, and Back to Childhood: http://www.nytimes.com/2009/03/04/dining/04steak.html
[2]
Oven Fried Cube Steak Recipe By finefuriouslife.com
Cube steak is simply round steak that’s been pulverized a bit to make it more tender. There’s no doubt that this economical cut of beef can help save money on groceries: http://finefuriouslife.com/2008/11/06/down-home-divine/
[3] Cube Steaks Parmigiana Recipe: http://www.tasteofhome.com/recipes/Cube-Steaks-Parmigiana
[4] Shortcut Cubed Steak Stew: http://www.dinneratchristinas.com/2008/12/shortcut-cubed-steak-stew.html
[5] Cube Steak Milanese: http://www.foodnetwork.com/recipes/eating-well/cube-steak-milanese-recipe/index.html
[6] Marlboro Man’s Favorite Sandwich: http://thepioneerwoman.com/cooking/2007/06/marlboro_mans_f/
[7] Southern Steak and Milk Gravy: http://www.southernplate.com/2008/09/southern-steak-and-milk-gravy.html
[8] Cube Steak Casserole: http://serendipitybistro.blogspot.com/2008/12/cube-steak-casserole.html
[9] Budget Friendly Beef Stroganoff: http://debradaytoday.blogspot.com/2009/03/budget-friendly-beef-stroganoff.html
[10] Southwest Beef Rolls: http://eat-in-pack-up.blogspot.com/2009/03/southwest-beef-rolls.html
[11] Braised Cube Steaks with Orange: http://www.epicurious.com/recipes/food/views/Braised-Cube-Steaks-with-Orange-10014
[12] How to Turn Cheap Choice Steaks into Gucci Prime Steaks: http://tipnut.com/how-to-turn-cheap-choice-steaks-into-gucci-prime-steaks/
[13] 10 Frugal Leftover Turkey Recipes: http://tipnut.com/10-frugal-leftover-turkey-recipes/
[14] Tender Ways With Less-Tender Cuts Of Meat: http://tipnut.com/cooking-tough-meat/
Copyright © 2008 TipNut.com. All rights reserved.
Tender Ways With Less-Tender Cuts Of Meat
Posted By TipNut On February 18, 2010 @ 6:06 am In Cooking Tips | 1 Comment
Slow Cooking Stew Is A Delicious Way To Enjoy Cheaper Cuts Of Meat
It is to your advantage, and to the family’s food budget, to know your cuts of beef. If you know exactly what section of the animal they come from you can save by buying meat which is lower priced because it is in less demand. By knowing how to cook these less-tender cuts, you can get the ultimate in flavor and tenderness!
These are the wholesale cuts from which the various retail cuts of your penny-saving meats will come:
* From the fore end of the carcass you can buy chuck and shank.
* From the mid undersection you will buy brisket, short plate and flank.
* From the far or aft end you will purchase rump and round.
The successful ways of cooking these are braising and cooking in liquid. Both are classed as “moist heat” methods. Long, slow cooking in “moist heat” in which meat is surrounded by steam or hot liquid softens the connective tissue–that part of the meat which is less tender. So with proper cooking, wonders can be worked with cuts that are considerably less expensive than steaks and rib roasts!
Before offering you a chart, which clipped and pasted onto a card for your recipe file will be your purchasing as well as cooking guide, let’s highlight these methods of cookery…
How to Braise Meat:
* Brown meat on all sides slowly in a heavy utensil. This develops the nice brown color and also adds to the flavor. You may or may not dredge the meat in flour first–it does help to develop a deeper brown–but if you do, fat should be added to the pan. When not flour-dredged, the meat may be browned without fat being added.
* After browning season with salt and pepper; spices, herbs and vegetables may also be added. Seasoning is important with these cuts and you can do much to add flavor to the end product by adding an extra dash of seasoning at this stage of cooking.
* The next step is to add a small amount of liquid. This may be water, broth or soup stock, water from cooked vegetables (which you thoughtfully saved instead of poured down the sink) or sour cream. Cover the utensil with a tightly-fitting lid. This will hold in the steam which is necessary for softening the connective tissue. Then cook slowly at a low temperature; this means over low heat, a simmer and not a boil. It may be done on top of the range or in the oven; if in the oven do not set temperature over 300°F. Cooking too rapidly over high heat will result in a dry and not-so-tender end product. It will most surely afford fewer servings. One of the penalties in ignoring this rule is shrinkage and if you are economy minded, you don’t want to shrink your savings along with the meat!
A tasty accompaniment of any braised meat is the gravy made from the liquid in which the meat is cooked. It also contains good food nutrients too. So serve the liquid as a sauce or gravy; it may be thickened if desired.
How to Cook Meat In Liquid:
* Brown meat as described for braising. Cover with water or stock. This is the principal difference between this method of cookery and braising–meat is entirely covered with liquid. Season well. Try one or a combination of these in addition to the usual salt and pepper: Marjoram, bay leaves, parsley, thyme, celery and onion tops, cloves, garlic, peppercorn, tomatoes or green pepper.
* Simmer meat, tightly covered, until tender. Overcooked or boiled, it will be flavorless and stringy, hard to slice. And it will also shrink! If you plan to serve the meat cold, let it cool and then chill it in the stock. This preserves flavor and prevents shrinkage.
Here then are cuts you can save money on:
From You Get Braise Simmer in Liquid
Round Ground Beef Anything Goes!
Heel of Round X X
Rump Round Steak, Top & Bottom Round (Swiss) X
Flank Flank Steak and Fillets X
Short Plate Plate Boiling Beef, Rolled Plate & Short Ribs X X
Brisket Brisket X X
Corned Beef X
Shank Shoulder Knuckle X Soup
Cross Cut Fore Shank X X
Chuck Arm Pot Roast and Arm Steak X
Rolled Boneless Neck X X
Pot Roast X
Braise chuck, rump and heel of round 3 1/2 to 4 hours for 3-5 pound cuts. Allow 1 1/2 to 2 hours for 2 pounds of round (Swiss) steak cut 1 inch thick and 1 1/2 hours for 1 1/2 to 2 pounds flank steak.
Simmer in Liquid 3 to 4 hours for 4 pounds of shanks, 4 to 6 hours for 4 to 8 pounds corned beef brisket. Allow 4 to 6 hours for 8 pounds fresh beef brisket or plate.
Source: Vintage WorkBasket Magazine (1954)
Don’t Miss These Tips:
* 10 Ways To Make Cube Steak: Recipes [1]
* Grilling Tips: 12 Ways To Kick Up The Flavor [2]
* Meat Budget Stretcher Tip: Stuff It! [3]
Article printed from TipNut.com: http://tipnut.com
URL to article: http://tipnut.com/cooking-tough-meat/
URLs in this post:
[1] 10 Ways To Make Cube Steak: Recipes: http://tipnut.com/recipes-cube-steak/
[2] Grilling Tips: 12 Ways To Kick Up The Flavor: http://tipnut.com/grilling-tips-flavor/
[3] Meat Budget Stretcher Tip: Stuff It!: http://tipnut.com/meat-budget/
Copyright © 2008 TipNut.com. All rights reserved.
15 Yummy Fruit Dip Recipes
Posted By TipNut On February 18, 2010 @ 1:06 pm In Recipes | No Comments
This week’s Recipe Hit List features an assorted mix of quick & easy fruit dips to make, some a little healthier than others . These are recipes I’ve found around the net, most involve very few & basic ingredients–all promise to please. Enjoy!
Fruit Dip Recipes
*Note: Descriptions below are quotes from the recipe sites
Lemon Fruit Dip Recipe By tasteofhome.com
1. Lemon Fruit Dip Recipe [1]: (As seen in picture) It keeps all week in the fridge. Fun, tasty, lemony! Recipe found at Taste of Home.
2. Strawberry Yogurt Fruit Dip [2]: This dip is so refreshing…and kinda addicting. We went through a LOT of apples this weekend. Recipe from Heavenly Homemakers.
3. White Chocolate Cheesecake Dip [3]: A sweet blend of white chocolate and cream cheese naturally complements the bright flavours of fresh fruit. This tasty dip was inspired by the lovely White Chocolate Cheesecake Dip made by Renée’s Gourmet. Recipe from Canadian Living.
4. Easy Fruit Dip Recipe [4]: Have you ever been to a party where the host served fruit with a gooey, sweetened cream? Chances are you were eating fruit dip. This creamy dip looks like whipped cream but is much sweeter, thicker, and denser. This particular recipe is my go-to fruit dip recipe because its simple, easy, fast, and always popular at brunches, potlucks, and showers. Recipe from Sweet Savory Life.
5. Marshmallow Cream Cheese Fruit Dip [5]: Appealing and easy enough to throw together for the kids, but pretty enough for a party, it doesn’t get much healthier than a fresh fruit tray. Served with dip, fresh fruit is a fun addition to any gathering. Recipe from The Finer Things In Life.
6. Caramel Rum Fruit Dip [6]: Rich and creamy, this dip is an indulgent way to dress up fruit. Recipe from Land O’Lakes.
7. Nutella Cream Cheese Fruit Dip [7]: It tastes amazing! We used apples to dip into it, but it would taste great with bananas and strawberries as well. Recipe from Sweetest Kitchen.
8. “Healthified” Fluffy Orange Fruit Dip [8]: 64% less fat — 44% fewer calories — 62% less sat fat than the original recipe. With less fat, this dip still blossoms with flavor! Recipe from Betty Crocker.
9. Luscious Lowfat Cheesecake Dip [9]: This is a dip that I came up with to jazz up a fruit platter, and the lowfat ingredients make it kind on the waistline too. Recipe from Deborah’s Culinary Confections.
10. French Cream Fruit Dip [10]: Recipe from Paula Deen on the Food Network.
11. Margarita Dip Recipe [11]: Serve in a wide-brimmed margarita glass. Dip rim of glass in sugar before filling with dip. Recipe from Kraft Foods.
12. Creamy Fruit Dip [12]: This creamy and delicious fruit dip doesn’t get any easier – you can mix it up in a about a minute using only 3 simple ingredients that you probably already have on hand. Recipe from Butter Yum.
13. Fresh Fruit with Honey-Yogurt Dip [13]: Serve with Assorted fresh fruit (such as apples, bananas, pineapple and/or strawberries), cut into wedges or bite-size pieces. Recipe from Epicurious.
14. Apple Cinnamon Fruit Dip [14]: Dips are not just for veggies anymore! Jazz up your fruit salad by serving it with this creamy compliment. Recipe from eNourishment.
15. Caramel Toffee Fruit Dip [15]: So the last thing on our menu is the fruit dip! It’s just another variation of the ubiquitous cream cheese fruit dip. And, like everything else on our baby shower menu, it’s easy. Recipe from Our Best Bites.
Also see Summer Fruit Platter & Fruit Dip Recipes [16] and this whopping list–24 Delicious Dip Recipes [17].
Don’t Miss These Tips:
* Dip-a-licious: Knorr’s Creamy Artichoke & Leek Dip [18]
* Summer Fruit Platter [16]
* 24 Delicious Dip Recipes [17]
Article printed from TipNut.com: http://tipnut.com
URL to article: http://tipnut.com/fruit-dip-recipes/
URLs in this post:
[1] Lemon Fruit Dip Recipe: http://www.tasteofhome.com/Recipes/Lemon-Fruit-Dip-2
[2] Strawberry Yogurt Fruit Dip: http://heavenlyhomemakers.com/celebrate-with-strawberry-yogurt-fruit-dip
[3] White Chocolate Cheesecake Dip: http://www.canadianliving.com/food/white_chocolate_cheesecake_dip.php
[4] Easy Fruit Dip Recipe: http://savorysweetlife.com/2010/02/fruit-dip-recipe/
[5] Marshmallow Cream Cheese Fruit Dip: http://amysfinerthings.com/marshmallow-cream-cheese-fruit-dip
[6] Caramel Rum Fruit Dip: http://www.landolakes.com/mealIdeas/ViewRecipe.cfm?RecipeID=4477B
[7] Nutella Cream Cheese Fruit Dip: http://www.sweetestkitchen.com/2010/02/nutella-cream-cheese-fruit-dip/
[8] “Healthified” Fluffy Orange Fruit Dip: http://www.bettycrocker.com/recipes.aspx/healthified-fluffy-orange-fruit-dip/f135cd99-6395-4616-85b7-d44bc286f6ec
[9] Luscious Lowfat Cheesecake Dip: http://deborahsw.blogspot.com/2007/04/luscious-lowfat-cheesecake-dip.html
[10] French Cream Fruit Dip: http://www.foodnetwork.com/recipes/paula-deen/fruit-tray-with-fruit-dip-recipe/index.html
[11] Margarita Dip Recipe: http://www.kraftrecipes.com/recipes/margarita-dip-106249.aspx
[12] Creamy Fruit Dip: http://butteryum.blogspot.com/2009/05/creamy-fruit-dip.html
[13] Fresh Fruit with Honey-Yogurt Dip: http://www.epicurious.com/recipes/food/views/Fresh-Fruit-with-Honey-Yogurt-Dip-5457
[14] Apple Cinnamon Fruit Dip: http://enourishment.blogspot.com/2009/05/apple-cinnamon-fruit-dip.html
[15] Caramel Toffee Fruit Dip: http://www.ourbestbites.com/2008/05/caramel-toffee-fruit-dip.html
[16] Summer Fruit Platter & Fruit Dip Recipes: http://tipnut.com/summer-fruit-platter/
[17] 24 Delicious Dip Recipes: http://tipnut.com/dip-recipes/
[18] Dip-a-licious: Knorr’s Creamy Artichoke & Leek Dip: http://tipnut.com/knorrs-creamy-artichoke-leek-dip/
Copyright © 2008 TipNut.com. All rights reserved.
. Al and some onion recipes/cross post
Posted by: “Judyth”
Yes! Thank YOU, Al. Right now I’ve 25 pounds of red onions sliced and as
many as I can get in my Electric Roaster out on the front porch. I have
it set on 225* and as soon as some of them start to cook down, I’ll add
some more.
I found a recipe for Red Onion Jam that calls for a dab of Grenadine
and I want to try it. Actually, I found a couple recipes.
Red Onion Jam Recipe #122796
Recipe By :
Serving Size : 0 Preparation Time :0:00
Categories :
Amount Measure Ingredient — Preparation Method
———— —————— ————————————————
5/8 cup sunflower oil (or groundnut oil)
4 3/8 cups red onions — very finely sliced
3/8 pound caster sugar
2/3 cup sherry wine vinegar
2 tablespoons grenadine — cordial
1 1/16 cups red wine
1 teaspoon salt
1 teaspoon fresh ground black pepper
Heat the oil in a wide shallow pan, then add the onions, sugar and salt
and pepper: cook very gently for 30 minutes, stirring occasionally until
most of the liquid has evaporated.
Add the sherry vinegar, grenadine and red wine: continue to cook,
uncovered, at a gentle simmer for a further 30 minutes, stirring
regularly until it reaches the consistency of jam.
/_Allow to cool before decanting and sealing in sterilized jars._ *Of
course NOT. Use recommended methods.*/
Source:
“http://www.recipezaar.com";
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 539 Calories; 1g Fat (2.6%
calories from fat); 9g Protein; 88g Carbohydrate; 13g Dietary Fiber; 0mg
Cholesterol; 2336mg Sodium. Exchanges: 0 Grain(Starch); 10 1/2
Vegetable; 0 Fat; 1 1/2 Other Carbohydrates.
NOTES : This is wonderful with cheeses and cheese dishes, quiches and
savoury pies, hamburgers, sausages, roast meats, lentil roast, and so
much more..... The flavours develop the longer you keep it, so make
ahead to get the sweetest mellow taste. This jam (or “confiture” if you
want to be posh) keeps well in sealed sterilised jars and also makes a
great gift at Christmas time. The recipe came from the December 2003
edition of the Sainsburys Magazine, but you don’t need to wait for
Christmas to make this!
by Mrs B
Nutr. Assoc. : 0 0 0 0 0 0 0 0
Amount Measure Ingredient — Preparation Method
———— —————— ————————————————
1 tablespoon olive oil
1 lb red onion — peeled and thinly
sliced
1 tablespoon sugar
2 tablespoons red wine vinegar
salt and pepper
2 tablespoons chopped dried fruit — chopped (raisins,
apricots, prunes)
1/2 cup red wine
Heat oil in noncorrosive saucepan over medium heat. Add onions. Let
sweat gently until onions start to give off their juices.
Stir in sugar, vinegar, salt and pepper until the mixture starts to melt.
Remove pan from heat, add the dried fruit and wine, return the pan to
burner, cover and reduce heat to lowest setting.
Watch and stir often, adding more wine or water as needed.
When the onions and fruit have melded and cooked down to a jamlike
consistency, taste and adjust seasoning.
Add more vinegar if needed to balance the fruit.
(This did not have canning instructions with it. I see no reason to not
can it using recommended methods.)
© 2009 Recipezaar. All Rights Reserved. http://www.recipezaar.com
Description:
“A sweet onion relish made with red wine and dried fruit.”
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 72 Calories; 2g Fat (34.4%
calories from fat); 1g Protein; 9g Carbohydrate; 1g Dietary Fiber; 0mg
Cholesterol; 15mg Sodium. Exchanges: 1 Vegetable; 1/2 Fat; 0 Other
Carbohydrates.
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0
* Exported from MasterCook *
Sweet Onion Jam
Recipe By :Recipe by John Fleer
Serving Size : 0 Preparation Time :0:00
Categories :
Amount Measure Ingredient — Preparation Method
———— —————— ————————————————
1 tablespoon unsalted butter
2 medium Vidalia or other sweet onions — cut into 3/4-inch
dice (about 2 1/2 cups)
1/2 cup sugar
1/3 cup dry red wine
1/3 cup red wine vinegar
1/3 cup grenadine
Salt
Melt the butter in a medium skillet. Add the onions and cook over
moderate heat, stirring, until soft and just translucent, about 8
minutes. Add the sugar, wine, vinegar, grenadine and a pinch of salt.
Cook over low heat, stirring, until the liquid thickens and coats the
back of a spoon, about 35 minutes. Transfer the onion jam to a bowl and
let cool.
Make Ahead
The onion jam can be refrigerated for up to 5 days. Let return to
room temperature before serving.
Description:
“1 Cup”
Source:
“Food & Wine”
Yield:
“1 “
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 788 Calories; 11g Fat (13.5%
calories from fat); trace Protein; 166g Carbohydrate; 0g Dietary Fiber;
31mg Cholesterol; 105mg Sodium. Exchanges: 2 1/2 Fat; 11 Other
Carbohydrates.
NOTES : Grenadine helps sweeten the jam and adds vibrant red color. The
jam is great with most meats, especially grilled or roasted pork. Use
the scooped-out onion centers from the Sesame-Dressed Haricots Verts in
Roast Onions.
Nutr. Assoc. : 0 0 0 0 0 0 0 0
10b. Recipe Requests: Sweet Potato and Chick Pea patties
Posted by: “Bill
Linda,
This is one of my favorite recipes: Sweet Potato and Chick Pea patties
1- 15 ounce can chickpeas, rinsed and drained
2- slices nutty oatmeal or wheat nut bread, torn into small chunks
1- small baked (leftover) sweet potato
2- slices dried tomato (reconstituted with warm water)
1- clove garlic, sliced
1/2- Tablespoon dried oregano
1/4- teaspoon Turmeric powder
1/2- teaspoon cumin
1/4- teaspoon freshly ground black pepper (to taste)
1/4- teaspoon sea salt
1- egg, beaten
1/2- Tablespoon olive oil, plus 1 for moistening, if needed*
Pulse the chickpeas, bread, onion, green pepper, garlic, oregano, cumin, pepper, and salt in a food processor until coarsely chopped. Remove half the mixture to a medium-sized bowl.
Add the egg to the mixture in the processor and process until almost smooth. Spoon into the chopped chickpea mixture in the mixing bowl and stir until thoroughly combined. If the mixture seems too stiff, mix in 1 tablespoon of the olive oil*.
Form the mixture into 4 or 5 patties, 1/2 inch thick each, and place in a large dish or on a baking tray sprayed with non-fat cooking oil. Drizzle about 1/2 Tablespoon of olive oil over the patties. (If desired, cover with plastic wrap and refrigerate several hours.)
Cook on large skillet over medium-high heat. Add patties (don’t overcrowd) and fry 4 to 5 minutes. Drizzle the tops with olive oil around the sides of the skillet, turn, and fry the patties 4 to 5 minutes longer, until nicely browned.
Bill.
ELMHAVEN (Oregon - Zone 6/7)
http://www.elmhaven.com/
www.breadtopia.com has some very good recipes and excellent videos on the no knead bread cooked in a clay pot. I use my cast iron Dutch Oven for the same purpose.
Eric has both sourdough and yeast bread recipes.
Bob
God Bless America!
http://allthingsbread.bravehost.com
——————————————————————————————————— To visit your group on the web, go to:
http://groups.yahoo.com/group/FoodPreservationDryingCanningAndMore/
=== Google News Alert for: Urban Chicken farmers ===
Chickens in town are no urban legend
Tulsa World
“It’s also important to choose the right chicken breed to meet your needs.”
Their presentation is part of the series, “An Urban Farm,” which can help
future ...
http://www.tulsaworld.com/site/articlepath.aspx?articleid=20100221_272_G4_KarenP269250
=== Google Blogs Alert for: Urban Chicken farmers ===
Slow Food Katy Trail: Sign up for chicken workshops and more
By Bernadettte Dryden
Learn how to raise chickens in your backyard, start seeds indoors and
select plants that complement others in your garden. The Columbia Center
for Urban Agriculture is offering these workshops and more beginning in
March. .... We had the fourth and most successful heirloom tomato
bruschetta fest to date at the farmer’s market Aug 25. This has become very
popular. We make bruschette on location and feature many different kinds of
heirloom tomatoes. ...
http://slowfoodkatytrail.blogspot.com/2010/02/sign-up-for-chicken-workshops-and-more.html
Slow Food Katy Trail
http://slowfoodkatytrail.blogspot.com/
Cryptozoology Online: Daily News: With upswing in backyard chicken ...
By GL Wilson
Some city dwellers simply believe that urban environments should stay that
way. “I like the concept of people being close to the earth and growing
their own food,” Dow said. “But there’s a good reason that farms and cities
are separate. ...
http://cryptozoologynews.blogspot.com/2010/02/with-upswing-in-backyard-chicken-trend.html
Cryptozoology Online: Daily News
http://cryptozoologynews.blogspot.com/
No Grocery Store Challenge, Day 50 « Austin Urban Gardens
By austinurbangardens
I made an omelette from chicken eggs given to me by a client with lots of
chickens, and some Full Quiver cheddar. I crumbled the bacon in the
omelette. Pretty basic, but nice and warm on a coolish morning. Too full to
consider lunch. At the Downtown Farmer’s Market, I got some cow’s milk,
from Way Back When Farms, 6 grapefruits, (didn’t see a sign for this
vendor, but probably overlooked it) bibb lettuce and basil from Bella Verdi
Farms, Texas Coffee Traders coffee, ...
http://austinurbangardens.wordpress.com/2010/02/21/no-grocery-store-challenge-day-50/
Austin Urban Gardens
http://austinurbangardens.wordpress.com/
THE CONSTANT HOLIDAY: Friday Wrap-Up
By Trace B
speaking of chickens, we relocated one of our chickens, Greta (aka Miss
Personality, pictured above) to the farm of her birth, because she had
gotten so noisy. Robert the Chicken man, on taking her out of her transport
box, took one look at ... Urban Chicken Husbander. Burlesque aficionado;
Baseball fan; Bon vivant. Voracious Eater (and fortunately avid chef).
Totally clueless tourist. Join your hostess with the mostess as she
stumbles through her adventures, usually with ...
http://constantholiday.blogspot.com/2010/02/friday-wrap-up.html
THE CONSTANT HOLIDAY
http://constantholiday.blogspot.com/
Make Your Own Potting Soil « A Single Mom’s Adventure into Urban ...
By leasmom
Fertilizer-Compost, Manures-(cow/horse/chicken/worm/bat/cricket/rabbit
etc.), Various Meals like Soybean meal, Kelp Meal, Alfalfa Meal, Bone meal,
Horticultural Cornmeal, Lime,etc. 3. Something to Hold Moisture for the
plant-Vermiculite, Perlite, Mulch, Spaghum Peat moss, ... If you are
gardening very small scale, it may be cheaper to buy organic Fertilizers
like Fox Farm, Happy Frog brands but if you’re doing a large area it would
be cheaper overall to make your own. ...
http://singlemomurbanhomestead.wordpress.com/2010/02/21/make-your-own-potting-soil/
A Single Mom’s Adventure into...
http://singlemomurbanhomestead.wordpress.com/
=== Google Web Alert for: Urban Chicken farmers ===
Urban chicken farms - Baltimore Sun talk forum
Urban chicken farms Open Mike. ... Do any of you city dwellers raise
chickens? Why and how? I’d love to try it myself - if I weren’t absolutely
terrified of ...
http://talk.baltimoresun.com/showthread.php?goto=newpost&t=238853
http://thespicedlife.blogspot.com/2010/02/extremely-tasty-lesson-in-sauerbraten.html
Sunday, February 21, 2010
An Extremely Tasty Lesson In Sauerbraten
A month or so ago, a good friend of mine on Facebook and I had something akin to the following conversation:
Friend: “Hey do you know any good sauerbraten brisket recipes?”
Me: “No, I don’t eat cabbage.”
Friend: “Uh, Laura, sauerbraten does not have cabbage.”
Me: “Oh. Well clearly I need to try sauerbraten—send me your recipe after you find it.”
Just goes to show what dumbass mistakes you can make when you make assumptions about the food of other cultures. Bad me. But also lucky me, because now I have tried sauerbraten and people it is fabulous. My friend did send me the recipe she settled on, from Food and Wine and I combined it with Alton’s Brown’s recipe, following what I liked best from each.
Sauerbraten is one of the national dishes of Germany, not containing any cabbage whatsoever. It is usually beef, but according to Wikipedia, it can be any braising meat that has marinated in a combination of vinegar, spices and aromatics for several days before braising. The key word there, at least for me, is vinegar. I love sour dishes and I love vinegar.
When choosing a cut of meat, you do not have to be picky, but if you want to be picky I will tell you that my favorite braise is either a bone-in chuck or brisket with a few short ribs (I know it is acceptable to braise just short ribs, but while they have fabulous flavor they also have a lot more gristle and bone to work around—this way you get the short rib flavors melting into the sauce with the very easy to slice and serve nature of the brisket). And of course don’t ignore the meat from the short ribs, although if you are serving a formal meal you might reserve them for leftovers.
I decided to spoon off some of the flavorful fat from the surface of the braising liquid about halfway through the braise, toss it with potatoes and onions, and roast them separately. You can also serve sauerbraten with noodles, boiled potatoes, potato pancakes or spaetzle.
Sadly, I don’t think these pictures are expressing the delicious depth of flavor in this dish. For some reason the photos look washed out. Please don’t hold it against the dish!
Sauerbraten
Adapted from Food and Wine and Alton Brown
1 cup dry red wine
3/4 cup red wine vinegar
3/4 cup cider vinegar
1/2 cup water
1 med-large onion, chopped
1 large carrot, chopped
2 bay leaves
8 juniper berries (or a glug or 2 of gin, which I had to use when my local store had no juniper berries-the cheap stuff is fine)
1 t yellow mustard seeds
2 t white peppercorns
4 garlic cloves, smashed and roughly chopped
3 lb beef, braising cut (more if it is bone-in)
1-2 T vegetable oil
1 large onion, finely chopped
2 tart apples, peeled and chopped
4 garlic cloves, minced
1 t dried thyme (or 1 T fresh thyme)
1/2 cup raisins
1/4 cup sugar
honey to taste
Combine the first 11 ingredients in a large, flat plastic or glass container with a cover. Dry the beef, and add it to the container. Seal and marinate for 2-3 days, turning every 24 hours.
On the day you are going to cook the beef, prepare the onions and apples. Set aside. Remove the beef and pat it dry. Sprinkle it all over generously with salt and pepper. Strain the liquid, retaining the liquid and tossing the solids. Add the sugar to the liquid.
Preheat the oven to 275 F.
Heat a large Dutch oven over high heat. Add the oil and heat until shimmering. Brown the meat thoroughly, on both sides (reduce the heat if the empty parts of the pot are scorching). Remove it to rest in a bowl. Place the onions with a pinch of salt into the pot and turn the heat down if necessary. Cook the onions for 2 minutes and then add the apples. Cook, stirring occasionally, for 7 minutes. Add the garlic and dried thyme and cook for 1 minute. Place the meat (with its juices) back into the pot. Add the strained liquid and the raisins. Cover the pot tightly with a heavy lid and place in the oven.
Braise for 4 hours or until fork tender. I like to turn the meat over once halfway through.
When the meat is done, remove it to a bowl. Place the pot back on the stovetop and bring it to a boil. Simmer briskly to reduce the liquid—some recipes call for reducing by half, some call for thickening agents (Alton Brown actually calls for gingersnaps, which I did not have). I reduced it, but not quite by half, mostly because we fight over the gravy in this house! And after 4 hours with that beef it will be flavorful, trust me. Taste the gravy for salt and honey. Serve the beef in shallow bowls with potatoes or noodles (see above), with the gravy ladled over it.
Posted by Laura at 11:00 AM
Labels: beef, beef chuck, German dishes
http://thespicedlife.blogspot.com/2010/02/cold-oven-cream-cheese-pound-cake.html
Thursday, February 4, 2010
Cold-Oven Cream Cheese Pound Cake
When this month’s hostess for my book club asked me to bring dessert, I immediately jumped on it as an opportunity to bake a cake. Cakes are kinda tricky—at least in my home—because it is hard to give away part of a cake (although John’s department and students do receive half-cakes from time to time), which means if I want to try it, it is probably going to be at my house. Which means I will eat it. All of it. Not at once of course, but still. So I like baking cakes to bring to other people’s homes—I get to bake the cake (and I love making cakes, especially bundt cakes), I get to try the cake, and other people hopefully get to finish the cake (although in this case I do believe it is John’s students who will be finishing the cake since we only ate about half of the cake at book club).
I’d been eyeballing this bundt cake since receiving Cake Keeper Cakes because I was fascinated by the cold oven method, which allows the cake to rise even further. As a result the cake is lighter (seeming) than other pound cakes, not quite so dense. It is moist but not super moist. Actually this would be a nice cake for a simple, quick warm cake lemon glaze, although it was good without it. I also liked the crust on this cake—not all pound cakes crust nicely, although I have not completely decided the reason for this, and this one did. Chattman says the extra time for rises also translates to extra time for developing a nice crust. The dark golden true crust is much more appetizing than a cake where the outside is the almost the same color as the outside.
A quick word about photos: it turns out not everyone designs their kitchen around the concept of having bright light for photographing food. Who knew? So please excuse the sliced cake pictures; the hostess very graciously allowed me to get there early to take pictures of the sliced cake, but the lighting was very tasteful and warm—which meant I probably looked great but my cake pictures not so much.
Cold-Oven Cream Cheese Pound Cake
Closely adapted from Cake Keeper Cakes, Lauren Chattman
3 cups (330 g) cake flour
1 1/2 t baking powder
1 t salt
1 cups (2 sticks) unsalted butter, room temperature
8 oz cream cheese, room temperature
2 1/2 cup superfine sugar
6 large eggs, room temperature
1 T vanilla
1 T lemon zest
1 1/2 T grated fresh ginger, optional (I left out)
Adjust the oven rack to the lower middle position. Spray a 12 cup bundt pan with a grease/flour combo such as Baker’s Joy (or do it yourself). Set aside.
Thoroughly whisk together the flour, salt and baking powder. Set aside.
Beat the cream cheese for 30 seconds on medium speed until it is quite creamy. Add the butter and cream for 1 minute on medium speed, until the butter and cream cheese are completely blended. With the mixer running on medium high, slowly add the sugar and beat until fluffy, 3-4 minutes. Scrape down the sides of the bowl at regular intervals.
With the mixer on medium speed add the eggs, one at a time, scraping down the sides of the bowl after each addition. After the last egg, add the vanilla, lemon zest and ginger (if using). Beat for 30 more seconds.
Turn the mixer down to low and add the flour in 5 additions, scraping down the sides of the bowl after each addition. After the last addition, beat the batter on medium speed for 30 seconds. Scrape the batter into the prepared bundt pan, smoothing the top out when finished. place the pan in the cold oven. Turn the temperature to 325 F and bake for 65-80 minutes—do not open the oven until after the 1 hour mark (to check for doneness). The cake is done when it is golden brown and a cake tester comes out clean.
Cool the cake in the pan for 15 minutes. Then invert it onto a cooling rack and cool completely before serving (I made my cake 24 hours in advance and just kept it well wrapped in an airtight cake keeper).
Posted by Laura
http://thespicedlife.blogspot.com/2010/02/triple-citrus-black-pepper-pound-cake.html
Monday, February 15, 2010
Triple Citrus Black Pepper Pound Cake
I have had a realization lately: the crusts on the majority of my plain (i.e., unglazed) pound cakes are lacking. How do I know this? The last 3 pound cakes I have made, all from Lauren Chattman’s Cake Keeper Cakes, have had far superior kick ass crusts. Just fabulous—to the point that I find myself leaving the top for last, like a muffin. Kind of crispy and extra flavorful—a true crust. I have yet to decide what she is doing differently or what I was previously doing wrong.
This latest pound cake—with another awesome crust— is top to bottom stunning in an understated sort of way. It is flavored with citrus and black pepper, notable for being unusual, but no one flavor dominates. It is not borderline tart, like my Ultra Lemon Bundt Cake nor is it really super perfumed with orange, as some orange cakes can be. It is just citrus. The black pepper is noticeable but not overpowering; it is not hot, like some of the dried chile pepper desserts I have made. However, as the days go by, the black pepper does get a bit stronger, just kind of hitting the back of your throat with warmth. This flavor combo was just really, really good. I hope that some of you who are skeptical will give it a try.
Oh, in case you are wondering, we are all better except Alex. It is almost as if the other 3 of us got hit with a stomach virus while she got the flu. You name a symptom, she’s had it—except for inner ear pain I guess. But we are all back to eating like normal, thank goodness. Not that I’ve shared the cake with them. That’s why I made the banana bread!
Triple Citrus Black Pepper Pound Cake
Closely adapted from Cake Keeper Cakes, Lauren Chattman
1 1/2 cups (165 g) cake flour
3/4 t baking powder
1 - 1 1/2 t freshly ground black pepper (I erred on lower side)
1/4 t salt
zest of one lemon
zest of one lime
zest of one orange, or a little less (you are aiming for equal amount of all 3—my oranges were huge)
1 cups (2 sticks) unsalted butter, softened
1 1/4 cups sugar
4 large eggs, room temperature, likely beaten
Preheat the oven to 325 F. Grease and flour a 9X5 loaf pan—be sure to grease thoroughly as my cake did stick in a few spots (I was able to dislodge with a flexible silicone turner—a handy trick, by the way). Set aside.
Whisk together the flour, baking powder, black pepper and salt. Set aside.
Cream the butter with the citrus zests until light and fluffy, about 2 minutes. Add the sugar and cream an additional 2 minutes. Scrape the sides of the bowl down as necessary. With the mixer on medium low speed, pour the egg mixture into the bowl, stopping to scrape the sides as needed. Mix until blended.
On low speed mix the flour mixture in, adding it in 4 additions. After the last addition, mix on medium speed for 30 seconds.
Scrape the batter into the prepared pan and smooth the top. Bake for 60-75 minutes, until a toothpick inserts into the center comes out with only a few crumbs attached and the sides of the cake are pulling away from the sides of the pan. Let the cake cool in the pan for 5 minutes, and then invert the cake onto a cooling rack. Cool completely before slicing and serving.
Posted by Laura
http://thespicedlife.blogspot.com/2010/02/rustic-cocoa-cream-loaf-cake.html
Saturday, February 6, 2010
Rustic Cocoa Cream Loaf Cake
I think we sometimes get stuck in a mindset that chocolate desserts must be decadent and rich, especially cakes. We also of course prefer our cakes in particular to be striking and elegant. Mousse cakes, layer cakes, glazed bundt cakes, flourless cakes...
Well this cake is none of the above. I almost did not share it with you as a result, but when I found myself craving it I decided I was being silly. After all there is a place for homely, er I mean rustic chocolate desserts with an understated chocolatey appeal. And when I say homely/rustic, well I do mean it. I have no idea why it caved—maybe I beat the batter too hard after adding eggs? I was using my new handheld mixer—maybe lack of familiarity caused me some problems? Or maybe it is supposed to look like this? In looks it reminds me a little of Nigella Lawson’s Dense Chocolate Loaf Cake, but being neither mega dense nor intensely chocolate, its flavor is pretty different.
The crust on this cake is, contrary to appearance, quite tasty. Because it toasted the outside a lighter brown, it looks dry but actually is just a wonderfully crispy chocolate crust that suits the interior perfectly. This cake also got better with sitting—the first day I felt it really needed whipped cream (and I was out) but after sitting a day or 2, it became perfect on its own.
Rustic Cocoa Cream Loaf Cake
Closely adapted from Cake Keeper Cakes, Lauren Chattman
6 T high quality Dutch Cocoa (I used Valrhona)
1/4 cup heavy cream
1 cup plus 2 T AP flour
1/4 t baking soda
1/4 t salt
1/2 cup (1 stick) unsalted butter, room temperature
1 1/2 cups superfine sugar
3 large eggs, room temperature
1 t vanilla
1/4 t espresso powder
Preheat the oven to 325 F. Grease and flour (or spray with Baker’s Joy) a 9X5 loaf pan. Set aside.
Sift the cocoa powder into a glass (or any heatproof) bowl. Add the espresso powder to the cocoa. Place the cream in the microwave and heat on short bursts until it is steaming/nearly boiling. Pour it over the cocoa. Using a small spatula, mash and stir this into a paste. Set aside.
Whisk together the flour, baking soda and salt. Set aside.
Place the butter and sugar in a large mixing bowl and cream on medium high speed until light and fluffy, about 3 minutes. Scrape down the sides of the bowl as necessary. Beat the cocoa paste in until it is smooth.
With the mixer on speed 2 (or one notch above low), add the eggs, one at a time, scraping down the sides of the bowl after each egg. Add the vanilla and mix it in as well.
With the mixer on low speed, add the flour mixture in 3 additions, scraping down the sides of the bowl after each addition. After the last addition, increase the speed a bit for up to 30 seconds to ensure the batter is totally mixed.
Scrape the batter into the prepared pan and smooth the top with a spatula. Bake the cake until it is firm to the touch and a toothpick inserted in the center comes out clean, about 70 minutes. Let the cake cool in the pan for 5 minutes and then invert it out onto a cooling rack and flipping it right side up to finish cooling completely.
Posted by Laura
Slow Cooker Carnitas Recipe
Posted: 22 Feb 2010 05:33 PM PST
Hello there! I have exciting news!
This news is probably more exciting to me than to you, but trust me-—it’s exciting nevertheless.
And I’m pretty sure you will never guess what my news is.
nope. that’s not it.
nope. it’s not that either!
My super duper exciting news is that somehow I don’t seem to be allergic to pork anymore. I have no idea how it happened, but I started sneaking *real* bacon here and there at restaurants when I was pregnant, and then I got kind of gutsy and had *real* baby back ribs, and then all of a sudden I was eating pulled pork and ham.
My mind is totally and completely blown.
So I made carnitas. In the slow cooker.
And now so should you!
The Ingredients.
serves 6.
2 pounds pork shoulder
1/2 cup freshly squeezed orange juice (about 1 large orange)
1/4 cup freshly squeezed lime juice (about 1 large lime)
7 cloves garlic (whole intact)
1/2 tablespoon kosher salt
1 tablespoon cumin
1/2 cup beef broth
corn tortillas
sour cream, salsa, sliced avocado (optional)
The Directions.
Use a 6 quart slow cooker. In a small bowl, combine the salt and cumin. Rub mixture all over the pork, then plop into the slow cooker. Add whole garlic cloves. Squeeze on the citrus, and pour the beef broth evenly over the top.
Cook on low for 8-10 hours, or until the pork shreds quite easily with a fork. If your meat is still fully intact after 8 hours, remove and cut into chunks, then return to the crock and flip to high for about an hour or two.
Shred meat fully and serve on warmed corn tortillas with desired toppings.
The Verdict.
This is so totally good. I adored the citrusy flavor of the meat, and the slight smokiness from the cumin. If you don’t eat pork, try using an inexpensive chuck roast instead of the pork shoulder. Adam and the girls all liked their dinner, and I’m so beyond thrilled that due to some bizarre fluke of nature I can eat pork again.
~~knock on wood~~
Water pumping windmills
By Dorothy Ainsworth
Standing tall like a giant sunflower in a sea of undulating prairie grasses, or in any rural setting, a windmill is a thing of beauty. Not only are water pumping windmills a joy to watch, but they are incredibly useful. Powered only by wind, they work like quietly-purring nonpolluting creatures, to keep our storage tanks overflowing with fresh water. They operate effortlessly, efficiently, reliably.
History of the windmill
Windmills have been around since the Middle Ages. The first recorded evidence of windmills being used for pumping water and grinding grain was in 7 AD in Persia. Then China got ahold of the idea and it spread to Asia, Africa, and the Mediterranean. The European mill appears to have developed independently from the others because the design is so different. The predecessor to our modern windmill dates back to France in 1105 and England in 1180. In the 14th century, the Dutch took windmills to a whole new level with their “tower” mills using canvas sails stretched across four wooden lattice frames like a big X. Their objective was moving enormous amounts of water into higher basins and canals. By the end of the 16th century thousands of windmills were pumping and grinding in western Europe. By the late 19th century, the count was 30,000—and, miraculously, there was still enough wind to go around.
Detail of a windmill pump rod assembly
The windmill pump cylinder. Each up-stroke (figure on right) pulls a certain amount of water into the cylinder, but on the down-stroke (left) a check valve in the bottom won’t let it be pushed out, so the water has nowhere to go but up with the next upstroke.
The most common practical uses for a windmill are to irrigate pastures and gardens, water livestock, and supply and aerate ponds. Anything more than that requires a holding tank on “stilts,” or a water tower, to provide enough pressure to be “on tap” for household use.
The American windmill
The American multi-bladed windmill bears little resemblance to its European counterpart. Unlike the Dutch “scoop” mills that could move 16,000 gallons an hour but only lift it 16 feet, the new Yankee design could lift water from hundreds of feet below the surface. It was invented in Connecticut in 1854 by a young mechanic named Daniel Halladay. Its wheel, made from wooden “sails,” could be transported in sections and assembled on location.
He ingeniously designed the wheel to automatically turn its face into the wind by wind pressure on the vertical tail behind it. If it got to spinning too fast, a weighted mechanism came into play that turned the wheel partially out of the wind to slow it down.
Halladay sold thousands of his machines, and before long there were 300 competing manufacturers producing similar wooden-bladed beauties. Then in 1886, Thomas Perry designed the more aerodynamic steel-bladed windmill, with curved blades (to catch more wind) and that design is still used today.
In the late 1880s and early 1900s, windmills were sprinkled all over the American landscape. They were indispensable to the late-comer settlers who were forced to move farther west to the sun-parched remote plains, after all the more desirable spots near rivers and streams had been taken. In the Great Plains and the vast territory known as the Great American Desert, water was more precious than gold.
Windmills were also indispensable during the construction of the railroads to provide drinking water for the crews and to supply water for the steam locomotives. Workers erected a windmill and an adjacent storage tank every three miles along the tracks. Some of the railroad mills were 30 feet or more in diameter.
That entire chapter of history is written in the wind, the wind that powered those windmills. There would have been no life, hence no progress, without water.
Windmills were once status symbols. In 1910, a farmer or rancher who could afford the best Sears & Roebuck “Kenwood Back-Geared Galvanized Steel Pumping Model” with red painted tips on the vanes and tail ($25) had something to crow about. Poorer homesteaders had to make their own mill heads and towers out of wood.
The windmill, barbed wire, and the six-shooter were the “big three” technological advances in those days.
The great windmill boom lasted for over 50 years. Between 1880 and 1935 more than 6 million windmills were sold by about 20 manufacturers. But, sadly, the big spinning wheels came to a screeching halt in the early ‘30s with the advent of federally subsidized power to remote farms and homesteads. The REA (Rural Electrification Administration) made it possible for people to use electric pumps delivering 20 to 30 gallons of water a minute, and that drowned out the windmill era. By 1970, only three companies in the U.S. produced water pumping windmills: Aermotor, Dempster, and Baker Monitor, and they are still around today.
Boom truck stood the windmill up. I’m disconnecting the chain and hook 25 feet up.
How a windmill works
The windmill’s wheel (fan) has 15 to 40 galvanized steel blades which spin around on a shaft. The shaft drives a geared mechanism that converts rotary motion to an up-and-down motion like a piston in a car engine. That motion drives a long pump rod (aka sucker rod) going up and down inside of a pipe in the well. Attached to the end of the pipe is a cylinder with a sealed plunger going up and down in it that forces the water up the pipe. The seals (cupped seals that ride up and down in the pump-cylinder) are called “leathers.” (Neoprene instead of leather is used in most cylinders today.) Each up-stroke pulls a certain amount of water into the cylinder, but on the down-stroke a check valve (aka foot valve) in the bottom won’t let it be pushed out, so the water has nowhere to go but up (with the next upstroke). It’s a simple efficient design that has remained virtually unchanged for more than 100 years.
An average windmill (6 to 8 foot-diameter wheel) spinning in a brisk breeze (15 to 20 mph) will pump about three gallons a minute whenever the wind blows (about 35 percent of the time in many areas). That adds up to about 1500 gallons a day. Another example of output could be calculated by using a 10 to 12-foot wheel pumping against a theoretical 100-foot head (the column of water lifted from the static water level to the tank). This larger windmill will pump an annual average of 4500 gallons per day, or 1.63 million gallons of water a year. This figure is based on moderate winds (8-12mph) blowing part of the time, running the mill at half its rated capacity, and brisk winds (15 to 25 mph) blowing about 30 percent of the year and running the pump at maximum capacity.
Wind speed has an important effect on pumping capacity. Below certain speeds the mill can’t “get going.” Above 25-35 mph (depending on the model) the windmill’s overspeed controls limit the output by turning (furling) the direct face of the wheel out of the main wind direction. This design feature protects the windmill mechanism, but it also limits the pumping rate no matter how fast the wind blows.
From top to bottom: Pump-rod assembly, cylinder, and plunger with leathers
There is an optimum wind speed for every windmill size and model. The number of vanes (sails) in the wheel increases its sensitivity to low wind speeds (to get started), but other factors such as fan diameter, the depth of the static water level in the well, and cylinder size all play a part in output capacity. (”Static” water level is the measurement from the top of the well casing to the water surface down in the well—not the depth the pump is set.)
Uses for a windmill
The most common practical uses for a windmill are to irrigate pastures and gardens, water livestock, and supply, and aerate ponds. Anything more than that requires a holding tank on “stilts,” or a water tower, to provide enough pressure to be “on tap” for household use. I placed my water system on top of a hill so the water is gravity-fed for all my needs on the property. (More about my system later). I love the idea that if the power fails, I’ll still have fresh water—lots of fresh water. To me, that’s self-sufficiency and a nice sense of security. Evidently a lot of backwoods people feel that way because windmills are making a comeback. Aermotor claims that sales of windmills, both for generating electricity and for pumping water, are increasing worldwide, and more windmills are pumping water today than at the turn of the century.
Is a windmill for you?
If you are contemplating putting up a windmill on your property, the first consideration is to determine whether your site and your budget can accommodate one, then scout out the best location for it. A basic rule of thumb is to place your windmill a minimum of 25 feet above any obstructions within a 150-foot radius.
Close-up of leather seals on plunger
Next, set up an anemometer or wind odometer to measure wind speed and volume over a period of time ( a year is good). You can buy or rent a wind odometer that will measure the number of miles of wind that runs past your site. Divide that figure by the total hours it ran and you will get your average wind speed for the site. You can also call the local airport and weather station for comprehensive wind data in your area.
Having a well drilled
First you’ll need to obtain a permit from the local county offices.
Next, call a good reputable well driller (from the Yellow Pages under wells and pumps—or by word of mouth) and see what he can do for you. If he predicts the water is somewhere else on your property other than the site you picked, you’ll have to do some compromising.
The going rate to have a well drilled is about $15 per foot here in southern Oregon (surprisingly the same cost as back in 1981 when I had my two wells drilled). That figure includes the steel well casing installed in 10 to 50-foot lengths (depending on your soil) and possibly a well liner all the way down (4 to 6-inch PVC pipe). Some soil stratification requires a well liner to keep the fractured strata from caving in on the well.
Chances are you’ll hit a good water table between 100 and 400 feet, the average depth being 250 feet. Figure a well will cost you somewhere between $1500 and $6000. (Of course there are no guarantees; these are just average ballpark figures I gleaned from well drillers around this dry and spotty valley. Some parts of the U.S. may not have a water table anywhere near the surface and for all practical purposes, no matter how deep you drill or how much money you have, you may never hit water at all.)
The windmill on the left is a Baker Monitor “vaneless” (no tail) with “football” counterweight. Folding wheel opens and closes the hole in the middle to regulate the speed.
The good news is that you won’t have to drill to China in search of huge volumes of water because a windmill only pumps a few gallons a minute anyway. You can tell your well driller in advance to stop drilling when he reaches a depth that fulfills your limited requirement.
Even a five-gallon- per-minute (gpm) well would be sufficient for a small windmill. There would be very little, if any, “drawdown” because the refreshment rate would be greater than the pump rate. Drawdown is the measurement of the static water level going down, down, down, as water is being used out of the well. A well with a windmill on it is constantly being replenished (static water level going up, up, up) when the wind is not blowing.
There are two distinctly different methods of drilling a well. There is the rotary method, where a big auger on a boom truck drills a deep clean hole (not unlike a drill bit in a hand drill) and “hits” water when it gets to a water-bearing layer (aka water table). The other method is called “cable drilling” and basically “hammers” a hole through rock and other strata, fracturing everything in its path, causing each layer it goes through to release its water (if it has any). Proponents of this method claim they get more water all the way down than the conventional rotary method delivers. The geological debate can get downright steamy on this “dry” subject.
Finding, installing, and maintaining a windmill
After your well is drilled, cased, and capped with a well seal (and the water is tested to make sure it’s safe) it’s time to size the windmill that will fit your well and your needs. If you want a new windmill, contact the three major manufacturers (mentioned previously) and ask for brochures, price lists, and installation fees.
John has a hand pump on one of his wells.
If your budget decides that you must buy a used one, there are sources on the internet and ads in farm journals, etc., to help you find one. Thousands of good used ones are available all over the U.S. Do your research and it will pay off. Keep in mind, though, that most used windmills will need some rebuilding work, but parts are available for most models, and there is no problem getting parts for Aermotor, Dempster, and Baker Monitor.
Here in southern Oregon there is a guy I call “The Windmill Man” who is passionate about windmills and knows “pert’near” everything about every model ever made. He not only sells, installs, and repairs used windmills, but he has a huge collection in his own in his yard. (See photos)
He’s the “real deal,” an authentic craftsman who is trustworthy, knowledgeable, and skilled. If a windmill has a broken part that can’t be found, he makes it. If a windmill system needs customizing or improvising, he does it. For years he has done the maintenance work on my 1942 “David Bradley,” an old Sears model I bought in 1982 for $450, and it’s still going strong.
Windmill maintenance
Maintenance on a windmill is minimal: 10-weight oil or ATF (automatic transmission fluid) in the gears should be changed every year, a little grease in the bearings in the “turn-table” (between the gearbox and the top of the tower) applied at the same time, and the leathers replaced every two to six years, depending on how much sand you have in your water.
A thing called a “stuffing box”(usually solid brass) has to be repacked and the nut tightened occasionally. This curious-sounding component is a simple design and an easy to understand concept if you see it working, but hard to explain on paper. It’s what caps off the top of the well’s pipe (the cylinder is at the bottom of the pipe).
The pump rod goes up and down through a hole in the stuffing box (which is “stuffed” with graphite rope). This stuffing (aka packing) allows only enough water to leak out around the hole to lubricate the up and down action of the rod.
I just finished putting a coat of “Thoroseal” on the inside of the holding tank.
When the packing gets old it allows too much water to squirt out. Then it’s time to unscrew the nut on the unit, put some more packing in, and tighten the nut down good and tight. Without the stuffing box there would be metal rubbing on metal, wearing the rod away in no time. Same thing would happen without seals on the cylinder plunger.
A stuffing box is only needed on a windmill if you have to pump water uphill to a tank, but not needed if your water will go downhill to a storage tank, or horizontally into a watering trough or pond.
A cheap irrigation tank and water tank flag
My property is a hilly piece with the well down below and the water storage tank up above. There’s a quarter mile of pipe and 165 feet of head (rise) between the two. The well driller confidently predicted that my “big water” was at the bottom of the hill, so after the well was in I had to dig a long trench to bury the water line all the way to the tank at the top of the hill. That gut-busting labor turned out to be a blessing in disguise because now gravity works in my favor.
I built a 10,000-gallon water-storage tank out of concrete (12’x12’x12’ ), put a roof on it, and screened the space between the tank and the rafters for ventilation. Then, so I could check my water level at a glance from anywhere on the property, I put a brightly-colored flag on a pole that goes up and down through a hole in the roof. The wooden pole and its PVC guide (sleeve) is set into a five-gallon bucket of air with a sealed lid on it. The bucket floats on the water level. (See photo.) The pole could be calibrated, but that would require getting the binoculars out to read it, so just plain “high” and “low” is good enough for me.
The floating bucket filled with air, and flag pole secured with guide so the wind can’t push it over at an angle above the roof. Breezeways are screened.
When the flag is almost dragging on the roof I know it’s time to click on the 35 gpm, 2-HP pump down below and set the timer for about four hours. When the flag is dancing in the breeze three-feet above the roof, that means the water tank is full—and I’m happy.
I built the holding tank to eliminate the need for a captive-air tank in the pump house (small steel water-tank with an “air bladder” inside). It works on a pressure-gauge system that turns the submersible pump on and off constantly as the bladder compresses or expands (when the tank fills and empties). This action eventually wears out the pump’s starting capacitor. With 10 thirsty acres to irrigate, the pump would have had to cycle on and off every few minutes all summer long.
My stored water supply is gravity-distributed for irrigation and household use upon demand via a maze of pipelines and on/off valves (non-siphoning type) that staggers even my imagination and I’m the one who did it. As I developed the property over the years, I crisscrossed the land with thousands of feet of additional water lines as needed. I used inexpensive ¾-inch utility polypipe (about 7¢/ft.) for landscape irrigation, and poked a hole or two with an ice pick wherever I planted a bush or tree. It’s the poor man’s answer to drip irrigation.
This gravity-feed system and flag-pole alert has worked great for 20 years now. I’m so glad I bought a hill to live on. Gravity is free and gives me 70 lbs. of water pressure down below and 40 lbs. at the house (the halfway point on the hill), which is plenty. (Figure every 100 feet-of-head equals 43 lbs. pressure). Since I use a drip irrigation system, even low pressure up near the tank works fine.
For long-range self-sufficiency and in case the power goes off, I put in a second well (low-capacity) adjacent to the holding tank, and put a small windmill on it (six-foot diameter wheel). Whenever the wind blows, which is often, it pumps two gpm into the tank and supplements the water supply. An overflow pipe exiting the top of the tank feeds a small pond that nature has generously stocked with frogs and mosquitoes. The county vector supplies free “mosquito fish,” hardy little critters that vacuum up mosquito larvae faster than they can hatch, so everything balances out.
The finished tank and my windmill. Even though the tank and flag are far away, there’s no problem seeing the flag even during a snow storm in winter.
I planted hybrid poplars around the pond, and they grew huge in no time, so now I have a shady oasis to hide in from the summer sun while the dogs jump in the pond and cool off. Life on the hill is good. The windmill purrs and the frogs croak.
Years ago I almost let a fast-talking salesman sucker me into buying an elaborate and expensive water-level gauge system of brass and copper ball cocks and levers floating in the tank (like a toilet-flushing mechanism) that would turn my pump on and off automatically when the water went above or below a certain level, “While you sit in your easy chair eating chocolates,” he said. It sounded like a good idea (the chocolate part), but it would have required a quarter mile of buried electrical cable and a complicated hook-up system.
My water is high in calcium and other minerals so every part would have already corroded beyond recognition and jammed up. Being “economically- challenged, “ I came up with a cheap solution and sent “Mr. Bells and Whistles” on his way. (Instead of eating candy, I run down to turn the pump on and stay slim.)
My advice to new land owners is to think long and hard before buying gadgets that will eventually need repairs or replacement. Think long-range, think simplicity, think self-sufficiency. That’s what the “Backwoods Home” philosophy is all about.
________________________________________________________________________
1b. Re: Water pumping windmills
Posted by: “Bill,
Sure, check out www.vestas.com. That’s just one company making windmills
to make electricity. There are numerous more. Thing is, you have to get
up and away from trees and buildings around you. The standard height for
best wind production are 20-30 feet from the bottom diameter of the
blades as they rotate, to the top of the trees, buildings or surrounding
mountains.
For me, that means the 80 foot trees around me make my ideal height for
a wind generator itself, to be about 140 feet up. That’s to the hub on
the generator itself. This means a very tall pole or a tower.
If you decide to get one of these wind generators. Make certain you
check about a warranty and maintenance contract.
Now, there are wind generators you can make. I only know they are out
there and know one guy that I think has made them. Steve Spence is his
name and he has a website at: www.green-trust.org
Bill
Jim Sand wrote:
> Can a windmill be used to drive an electrical generator?
>
> Jim S.
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[Would be a good campfire and ‘no oven’ recipe..granny]
1. Southwest Corn Pancakes
Posted by: “Alyup”
1 1/2 cups Original Bisquick® mix
1/2 cup cornmeal
1 cup milk
2 eggs
1/2 cup shredded Monterey Jack cheese (2 oz)
1/2 cup Green Giant® Valley Fresh Steamers™ Niblets® frozen corn, thawed, drained
1/4 cup Old El Paso® chopped green chiles (from 4.5-oz can)
1 teaspoon chili powder
Sour cream, if desired
Old El Paso® Thick ‘n Chunky salsa, if desired
Shredded lettuce, if desired
Sliced ripe olives, if desired
1. Brush griddle or skillet with vegetable oil or spray with cooking spray; heat griddle to 375°F or heat skillet over medium heat.
2. In large bowl, stir Bisquick mix, cornmeal, milk and eggs with wire whisk or fork until blended. Stir in cheese, corn, chiles and chili powder. Pour batter by slightly less than 1/4 cupfuls onto hot griddle; spread slightly.
3. Cook until edges are dry. Turn; cook other sides until golden. Serve with sour cream, salsa, lettuce and olives.
High Altitude (3500-6500 ft): No change.
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Cinnamon Oatmeal Raisin Bread (bread machine)
Posted by: “missvergie”
Cinnamon Oatmeal Raisin Bread
1 - 1/4 c. milk
3 c. flour
3/4 c. oats
2 T. brown sugar
1 - 1/2 tsp. salt
1 - 1/2 tsp. cinnamon
2 T. butter [cut into 4 pcs.]
2 - 1/4 tsp. yeast [rapid rise, 1 - 1/2 tsp. ]
1/2 c. raisins
Bake as per directions of your particular
bread machine.
______________________________________________
2. Rancher’s Egg Bake
Posted by: “missvergie”
1 2/3 cups Original Bisquick® mix
1 tablespoon Old El Paso® taco seasoning mix (from 1-oz package)
1/3 cup milk
8 eggs, slightly beaten
3 cups milk
1/2 cup chopped drained roasted red bell peppers (from 7-oz jar)
1 can (4.5 oz) Old El Paso® chopped green chiles, drained
1 cup shredded Mexican 4-cheese blend (4 oz)
1. Heat oven to 450°F. Generously grease bottom and sides of 13x9-inch (3-quart) glass baking dish with shortening or cooking spray. In small bowl, stir Bisquick mix, taco seasoning mix and 1/3 cup milk until soft dough forms. Pat dough in bottom of baking dish. Bake 8 minutes. Cool 30 minutes.
2. Heat oven to 350°F. In medium bowl, beat eggs, 3 cups milk, the roasted peppers and chiles with wire whisk or fork until blended. Pour over cooled crust.
3. Cover with foil; bake 30 minutes. Uncover; bake 40 to 50 minutes longer or until knife inserted in center comes out clean. Sprinkle with cheese. Let stand 10 minutes before cutting.
High Altitude (3500-6500 ft): Not recommended.
Special Touch
Garnish this cheesy southwestern-style egg bake with sour cream, cherry tomato quarters and avocado slices, then sprinkle a little taco seasoning mix over the sour cream.
.
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Peanut Butter Syrup
Posted by: “Don
Peanut Butter Syrup
Recipe By: Don Calkins
Serving Size: 6
Preparation Time: 0:00
Categories:
Amount Measure Ingredient Preparation Method
1 cup sugar
3/4 cup Fortified Reconstituted Dry Milk see note
1/3 cup peanut butter
1/2 teaspoon vanilla optional
Mix sugar, peanut butter and milk.
Cook over low heat, stirring constantly until completely blended. Don’t boil.
Remove from heat, let cool, then add vanilla.
Serve on vanilla ice cream or waffles/pancakes/french toast.
Comments:
If you are getting powdered milk and peanut butter from some kind of
commodities program, this is really cheap, about 30 cents for 1 1/2
cups.
If the peanut butter doesn’t mix in real good, use a blender or egg
beater to get it smooth.
**Note**
Fortified Reconstituted Dry Milk is made by filling a container half
full of powdered milk and then adding water to full. The result has
50% more nutrition. I mix it up in a quart canning jar for use in
all my cooking.
Per serving: 230 Calories; 7g Fat (27% calories from fat); 5g
Protein; 39g Carbohydrate; 1mg Cholesterol; 92mg Sodium
Food Exchanges: 1/2 Lean Meat; 2 Fruit; 1 Fat; 2 Other Carbohydrates
_____
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Recipe for “Roly-Poly Jam Pudding” by Mrs. Beeton (1836 - 1865)
A while back I wrote about the meaning of Roly-Poly. (As in Roly-Poly, or Georgie Porgie, pudding and pie.)
One definition of Roly-Poly is a type of pudding rolled in a pie crust, and traditionally boiled or steamed. Below is a very old recipe for Roly-Poly Jam Pudding by Mrs. Beeton. Mrs. Beeton lived during the Victorian era. She penned a book entitled The Book of Household Management around 1859, which is where this recipe is from. It was one of the first modern types of cookbooks published. The recipe itself seems somewhat old fashioned to me, but then again, I’ve never cooked with suet before!
ROLY-POLY JAM PUDDING By Mrs. Beeton
INGREDIENTS
3/4 lb of suet-crust (see recipe below)
3/4 lb. of any kind of jam
Make a nice light suet-crust by recipe (below), and roll it
out to the thickness of about 1/2 inch. Spread the jam equally over it,
leaving a small margin of paste (crust) without any, where the pudding joins.
Roll it up, fasten the ends securely, and tie it in a floured cloth; put
the pudding into boiling water, and boil for 2 hours. Mincemeat or
marmalade may be substituted for the jam, and makes excellent puddings.
Time = 2 hours.
Average cost (in the Victorian era) = 9d. (d. stands for ‘denarius’ which was a Roman silver coin - it was also used as the name for the English silver penny.)
Sufficient for 5 or 6 persons.
Seasonable - Suitable for winter puddings, when fresh fruit is not obtainable.
SUET CRUST, for Pies or Puddings.
INGREDIENTS
To every lb. of flour allow 5 or 6 oz. of beef suet
(Suet is the hard fat around the kidneys or loins in beef or mutton.)
1/2 pint of water.
Free the suet from skin and shreds; chop it extremely fine, and
rub it well into the flour; work the whole to a smooth paste with the
above proportion of water; roll it out, and it is ready for use. This
crust is quite rich enough for ordinary purposes, but when a better one
is desired, use from 1/2 to 3/4 lb. of suet to every lb. of flour. Some
cooks, for rich crusts, pound the suet in a mortar, with a small quantity of butter. It should then be laid on the paste in small pieces,
the same as for puff-crust, and will be found exceedingly nice for hot
tarts. 5 oz. of suet to every lb. of flour will make a very good crust;
and even 1/4 lb. will answer very well for children, or where the crust
is wanted very plain.
from http://www.mamalisa.com/blog/recipe-for-roly-poly-jam-pudding-by-mrs-beeton-1836-1865/
—
Virginia
Cranberry Twp., Pa
_____________________________________________
2. Jam Roly-Poly
Posted by: “Ginny
Jam Roly-Poly
A true, old-fashioned Roly-Poly must be boiled in a floured cloth, a practice avoided by cooks these days, who prefer to put the mixture in a pudding basin where it loses its identity.
Ingredients
a.. 1 pound Flour
b.. 6 ounces Beef suet finely minced
c.. 1 ounce Flour extra
d.. 1/2 teaspoon Salt
e.. 1 teaspoon Baking powder
f.. 1/2 pint Water or yolks of 4 eggs
g.. 1/2 pound Rasberry or Strawberry Jam
Preparation
To make suet crust pastry:
Sift flour, baking powder and salt
Add suet, rub well into flour with tips of fingers
Add water (or egg yolks) gradually, making a very dry dough. Do not add all water unless necessary.
On a floured board roll out the suet crust to an oblong about 1/4 in thickness.
To make the roly-poly:
Spread the suet crust with as much jam as you wish, to within 1/2 in of the edge all round.
Roll up as for a Swiss Roll, seal the edges and close the ends.
Take a clean cloth large enough to take the pudding, and wring it out in hot water.
Spread it flat, and dust liberally with flour.
Roll the pudding in the cloth, tie both end tightly with string.
Lower it into a large pan of boiling water, with a trivet or inverted plate on the bottom.
Let it boil continuously for 1 1/2 hours, adding extra boiling water from the kettle if needed.
Serve with custard, or sweet white sauce, or jam sauce.
Serves 6
from http://www.bigoven.com/158297-Jam-Roly-Poly-recipe.html
—
Virginia
Cranberry Twp., Pa
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