Far East Casserole
Posted by: “KittyHawk”
Far East Casserole
1 lb lean ground beef
4 Tbsp chopped celery
4 Tbsp chopped onion
4 Tbsp chopped green pepper
1 cup + 1 1/2 Tbsp water
1 1/2 Tbsp cornstarch (or regular clear jel)
1 tsp sugar
1 tsp chopped fresh ginger or 1/4 tsp ground ginger
4 Tbsp teriyaki sauce
1 - 7 oz can bamboo shoots
1 - 8 oz package frozen snow peas
1 - 8 oz package frozen peas
5 cups chow mien noodles
In a medium skillet, over medium high heat, cook ground beef, celery,
onion and green pepper until meat is browned. Drain off fat. Add 1 cup
of the water and bring mixture to a boil.
In a small bowl , combine cornstarch, sugar and ginger. Blend in the
teriyaki sauce and remaining water. Add teriyaki sauce mixture to the
beef mixture. Cook until thickened and bubbly.
Stir in bamboo shoots, snow peas and peas. (If freezing read note now).
Simmer until the mixture is heated through and the vegetables are
tender, about 5 minutes. Ladle over mounds of chow mien noodles on a
warm platter or serving plates.
Serves: 5
NOTE: To freeze, stop after you stir in vegetables, turn into freezer
containers, seal and freeze. Bake the frozen mixture at 400 degrees F.
for 1 1/2 hours or until bubbling.
Curried Beef
Posted by: “KittyHawk”
This recipe is actually for a slow cooker. I think this would do well
canning. I would place the beef cubes and onions in a large bowl. Mix
all the remaining ingredients (excluding the flour) together then add it
to the beef and onions and mix well then cold pack it into jars leaving
1” headspace.
If you add the optional veggies I would steam blanch the potatoes the
required amount of time then stir them into the mix also. The carrots
and celery can be raw packed too. Buy adding enough optional veggies
you should be able to get 4 pints per recipe. Process 75 minutes for
pints and 90 for quarts. If you want it thickened you can add a little
cornstarch on reheat. Here is the original recipe.
Curried Beef
2 lb stew beef, cut into 1 1/2” cubes
2 medium onions, cut into small chunks
3 Tbsp flour
1 1/2 tsp salt
1/2 tsp pepper
1/4 tsp garlic powder (or 1 clove garlic minced)
1 1/2 tsp curry powder
2 - 7.5 oz cans hunts roasted garlic tomato sauce (or 1 larger can)
2 tsp beef bouillon powder
1/2 tsp liquid gravy browner (like Kitchen Bouquet)
1/2 tsp granulated sugar
Optional
add carrots, potatoes and celery
Combine first 7 ingredients in a 3.5 quart slow cooker. Stir well to
coat with flour. Stir remaining 4 ingredients in a small bowl and pour
over top.
Cover and cook on low for 8 to 10 hours or high for 4 to 5 hours.
Makes: 6 cups
TO CAN: If adding optional veggies: Blanch cubed potatoes for 2 minutes
before adding to mixture. Carrots and celery can be added raw and not
blanched. Mix all ingredients, excluding flour, together then pack into
prepared jars leaving a 1” headspace. Process at 10 lb pressure. 75
minutes for pints and 90 for quarts. Adjust pressure according to your
altitude and / or style of canner.
Smoked Cheddar and Jalapeno Sausage
Posted by: “KittyHawk”
Smoked Cheddar and Jalapeno Sausage
5 lb pork shoulder, cubed and trimmed of tough gristle
1 1/2 lb pork fat back, cubed
1 lb sharp cheddar, half cubed, half grated
10 medium jalapeno peppers, seeded, chopped fine
salt and freshly ground black pepper to taste
medium hog casings
chunks of apple wood
Using the fine die on your meat grinder, grind the pork shoulder,
fat, and cheese cubes into a bowl set in ice water. Add in the
grated cheese, jalapeños, and salt and pepper to taste. Using a
stand mixer, mix on medium speed for 2 to 3 minutes.
Make a small patty from the mixture and cook in a skillet, placing
the rest of the meat in refrigerator during this time. Taste the
patty and adjust seasonings as needed. When the seasoning is right,
stuff the meat into medium hog casings and twist into 6” links.
Store sausages in the refrigerator until ready to smoke.
Fire up your smoker to 225 degrees F. When at temperature, add
wood chunks and the sausages. Smoke until an instant read
thermometer reads 155 degrees F. when inserted into the sausages,
about 1 to 2 hours. Remove from the smoker, let cool for 15 minutes,
and serve.
Tamari Almonds
Posted by: “KittyHawk”
Tamari Almonds
5 cups whole almonds with skin (or 2 - 12 oz bags)
1/2 cup reduced sodium tamari soy sauce
2 dashes Worcestershire sauce
pinch granulated sugar
Preheat oven to 250 degrees F.
Place the almonds in a large bowl along with the tamari, Worcestershire
and sugar. Toss until well coated. Spread the almonds out on two baking
sheets with sides.
Bake almonds, stirring the almonds a few times throughout baking, about
25 to 30 minutes. Cool almonds completely on pans then transfer to an
airtight container.
try using cut-up strips of corrugated cardboard. we did these in boy scouts yearsssss ago and they work just fine. i do them 2day for woodburner..cut cardboard in 12 inch x 1.5 inch strips, roll up starting at 1 end til all rolled up, tie with twine or whatever and soak w/ spent wax melted let cool and store..also coat wood matches w/ melted wax and they never get wet...just my 2 cents,,Mike
Re: fire starter
Posted by: “benjamin
I usually melt wax in a disposable aliminium pie tin, the kind premade pies come in, set over a pan of gently boiling water. When I’m done, I chuck the tin. Works perfectly, no need to clean the wax off of anything I want to keep
Luck
Ben
Re: rendering chicken fat
Posted by: “benjamin
Since water boils at 212 degrees F (100 C) at sea level, the water will sizzle as it boils, maybe spatter a little (a spatter shield is a good idea here), until it all boils off. In addition, since heat is being absorbed by the water to make it boil, the temperature won’t rise significantly above 212 until the water boils off unless the burner is turned up way too high. A thermometer is a good idea here, immersed in the oil. When the water is all boiled off, the temperature of the oil will rise quickly, and it will be time to immediately turn the burner off in order to not overcook the oil. I, personally, render my fats in a pressure cooker filled with small pieces and a cup or so of water. I pressure for a couple of hours. That way, the temperature never raises over 250, cool enough to not deteriorate any fats. I then strain, keep the broth and meat for other uses, and cook the water off. It doesn’t require a lot of watching, as I can
hear the cooker venting while I pay attention to other things. Since all meats render water as they cook, I always end up with nice rich broth and good meat suitable for chicken salads, as well as the schmaltz, (chicken fat.
Luck
Ben
Make Your Own Fire Starters
When I was a kid, we used corn cobs soaked in kerosene. They were
kept in a coffee can sitting next to the range. That was one of the
smells of Fall when the wood wasn’t necessarily completely dry.
Don C
Bubble and Squeak Recipe
Posted by: “KittyHawk”
You can also use a measurement converter to get exact measurements. This
is from an english cookbook my great aunt gave me. She came from England
to see my grandma one year when I was a teenager. 450 grams is 1 lb. 25
grams is about 1 Tbsp., 2.5 cm is 1”
The second recipe is from William Sonoma.
Bubble and Squeak
25 grams butter
1 onion, finely chopped
450 grams cold, cooked mashed potatoes
225 grams cooked cabbage, roughly chopped
1 Tbsp plain flour for dusting
1 Tbsp oil for frying
1 Tbsp vinegar
4 eggs
salt and freshly ground black pepper
Melt the butter in a large, shallow, heavy based frying pan (preferably
non stick). Add the onion and cook for 10 minutes, stirring frequently,
until soft.
Tip the softened onion into a large bowl and add the potatoes and
cabbage. Season generously with salt and pepper and mix together. With
lightly floured hands, shape the mixture into four rough cakes, each
about 2 cm (about 3/4”) thick.
Wipe the pan clean with kitchen paper, then add the oil and heat. Put
the cakes into the pan and fry over a medium heat for about 15 minutes,
turning once, until golden brown and crisp.
About 5 minutes before the end of cooking, prepare the poached eggs.
Pour about 4 cm (about 1 1/2”) of boiling water into a large, wide
frying pan. Add the vinegar and bring to the boil. Reduce the heat, so
that the water bubbles gently. Crack an egg into a cup or small bowl,
then gently tip it into the water. Repeat this with the remaining eggs.
Cook the eggs very gently for 1 minute, then gently spoon a little
boiling water over the centre of each egg to cook the yolks. Poach for a
further 2 minutes, then lift out the eggs with a draining spoon,
allowing the water to drain.
Lay a poached egg on top of each bubble and squeak cake and break each
yolk gently with the tip of a knife, so that it drizzles temptingly.
Bubble and Squeak
A traditional English pub dish, bubble and squeak is made by combining
mashed potatoes with cabbage, which are then fried. The dish is so named
because of the sound the ingredients make during cooking.
3/4 cup heavy cream
10 Tbsp (1 1/4 sticks) unsalted butter
3 lb Yukon Gold potatoes, peeled, boiled until tender and cut into 1” Cubes
Salt and freshly ground pepper, to taste
1/2 head green cabbage, cut into 1-inch pieces
1/2 cup chicken broth
1 Tbsp apple cider vinegar
Preheat an oven to 200 Degrees F.
In a small saucepan over medium heat, warm the cream and 8 Tbs. (1
stick) of the butter, stirring often until the butter is melted. Remove
from the heat.
Place 3/4 of the potatoes in a large bowl and pour the cream mixture
over them. Using a potato masher, mash the potatoes until the cream has
been absorbed. Stir in the remaining potatoes and season with salt and
pepper. Set aside.
In a large fry pan over medium high heat, melt 1 Tbsp of the butter. Add
the cabbage and cook, stirring occasionally, until slightly softened,
about 3 minutes. Add the broth and vinegar, and simmer until the liquid
has been absorbed and the cabbage is tender, 10 to 12 minutes more. Stir
the cabbage into the mashed potatoes.
In a large nonstick fry pan over medium-high heat, melt the remaining 1
Tbsp butter. Scoop about 1/2 cup of the potato mixture into the pan (a
large ice cream scoop works well). Using a spatula, lightly press down
on the mixture to form a patty. Repeat to form as many patties as will
fit in the pan without crowding. Cook until the patties are golden
brown, 2 to 3 minutes. Turn the patties over and continue to cook until
golden brown on the other side, 2 to 3 minutes more. Transfer the
patties to a baking sheet and keep warm in the oven. Repeat to cook the
remaining potato mixture. Serve immediately.
Makes about 15 potato patties
Darlene
Here’s an idea I wanted to see what my canning mentors thought: this is from a survival group and I’ll just post the idea here - he said you don’t need a pressure canner for meat, a cooker would do.
“My grandmother was born in 1889 and passed away at 89 in 1978. My mom is currently 86 and started canned when she was 16. I am currently 46. None of us have ever owned a pressure canner, nor have any of us made anyone sick from anything we can and we use a regular [water bath] canner for everything. Well, everything except lettuce. And that is only because it will wilt, lol. I have a sister who just turned 70, and another who is 68, same story. The only exception is one brother, who is 48. The only reason he uses a pressure canner is the advantage of time saving, since he works 70 hours a week.
For example: A pressure canner takes about 90 minutes to can 7 quarts of meat. A regular canner takes 5 hours. I can mine for 6 hours, and this year alone I have canner the equivalent of 72 quarts of deer meat.
In survival, a person or group of people need to stop thinking about what they can’t do and start thinking about the possibilities of what they can do prior to TSHTF or TEOTWAWKI, and after.”