Posted on 03/23/2008 11:36:40 PM PDT by nw_arizona_granny
Americans finding soaring food prices hard to stomach can battle back by growing their own food. [Click image for a larger version] Dean Fosdick Dean Fosdick
Home vegetable gardens appear to be booming as a result of the twin movements to eat local and pinch pennies.
At the Southeastern Flower Show in Atlanta this winter, D. Landreth Seed Co. of New Freedom, Pa., sold three to four times more seed packets than last year, says Barb Melera, president. "This is the first time I've ever heard people say, 'I can grow this more cheaply than I can buy it in the supermarket.' That's a 180-degree turn from the norm."
Roger Doiron, a gardener and fresh-food advocate from Scarborough, Maine, said he turned $85 worth of seeds into more than six months of vegetables for his family of five.
A year later, he says, the family still had "several quarts of tomato sauce, bags of mixed vegetables and ice-cube trays of pesto in the freezer; 20 heads of garlic, a five-gallon crock of sauerkraut, more homegrown hot-pepper sauce than one family could comfortably eat in a year and three sorts of squash, which we make into soups, stews and bread."
[snipped]
She compares the current period of market uncertainty with that of the early- to mid-20th century when the concept of victory gardens became popular.
"A lot of companies during the world wars and the Great Depression era encouraged vegetable gardening as a way of addressing layoffs, reduced wages and such," she says. "Some companies, like U.S. Steel, made gardens available at the workplace. Railroads provided easements they'd rent to employees and others for gardening."
(Excerpt) Read more at dallasnews.com ...
Posted by: “Terry
Pork Adobada - Slow Cooker - Serves 6
Recipe By: Tammy Biber and Theresa Howell
Published in: Southwest Slow Cooking
Ingredients
8 ancho chiles — wiped clean
1/2 cup cider vinegar
2 small onions — chopped
5 clove garlic — chopped
1 tablespoon cumin — ground
1 cup chicken stock
1/2 cup orange juice
2 tablespoon Brown Sugar
2 tablespoon tomato paste
1 tablespoon flour
3 lbs pork — cut into bite size pieces
salt and pepper
Instructions
On a hot cast iron skillet, toast the Anchos until they begin to dance
on the skillet and bubble. Be sure to turn them often so they do not
burn. Transfer them to a pot and add vinegar and water. Bring to a
boil and then simmer for 20 minutes.
In the meantime, toss the onion, garlic, and chicken stock into the
slow cooker, in a small bowl stir together the orange juice, brown
sugar, tomato paste, and flour and add to the slow cooker.
After the anchos are sufficiently softened, transfer the chiles and 1
cup of the liquid to a blender. Blend until the chiles and liquid form
a thick paste. Stir the paste into the slow cooker.
Add the pork and stir making sure all of the meat is covered in sauce.
Cover and cook on low for 6 to 8 hours. Add salt and pepper to taste,
and serve with warm tortillas and an assortment of your favorite
fixings.
6 to 8
Recipe Notes
This recipe will take a little more time upfront to prepare, but the
only way to make a good pork adobada is to take time in preparing the
adobo sauce and then cook the pork all day long. Thank goodness for
the slow cooker. Once you make the sauce, sit down and relax; a
wonderfully rich dish awaits you.
Feta Zucchini Pancakes
Country Woman
Guests at our farmhouse bed and breakfast see zucchini in our garden one
day and savor it in these moist and flavorful pancakes the next. They
make a refreshing side dish and a unique use for excess zucchini.
SERVINGS: 4
CATEGORY: Side Dish
METHOD: Other stovetop
TIME: Prep/Total Time: 30 min.
Ingredients:
4 eggs, separated
4 cups shredded zucchini
1 cup (4 ounces) crumbled feta cheese
1/2 cup finely chopped green onions
1/2 cup all-purpose flour
1 tablespoon chopped fresh mint or 1 teaspoon dried mint
1/2 teaspoon salt
1/4 teaspoon pepper
6 teaspoons vegetable oil, divided
Directions:
In a small mixing bowl, beat egg whites until stiff peaks form; set
aside. In a large bowl, combine the egg yolks, zucchini, feta cheese,
onions, flour, mint, salt and pepper; fold in egg whites.
In a large skillet, heat 2 teaspoons of oil over medium heat; drop
four 1/3 cupfuls of batter into skillet. Fry for 2 minutes on each side
or until golden brown. Repeat, making two more batches with remaining
oil and batter. Yield: 1 dozen.
Nutrition Facts
One serving: (3 each) Calories: 285 Fat: 17 g Saturated Fat: 6 g
Cholesterol: 228 mg Sodium: 638 mg Carbohydrate: 18 g Fiber: 3 g
Protein: 15 g
http://www.tasteofhome.com/Recipes/Feta-Zucchini-Pancakes
http://www.tasteofhome.com/Recipes/Feta-Zucchini-Pancakes
[A small clip from the excellent information on this page:]
skills is that you’ve been able to take packaged mixes—something that we spend hundreds
of dollars on every day—prepackaged meals, and you’ve been able to take your dried food
training and actually create mixes for your family on your own and save yourself
hundreds of dollars.
Peggy: Yes. It’s really easy to make dried mixes. And one that I’m going to show you
right now is Instant oatmeal.
Rebecca: Oatmeal—instant oatmeal that kids crave with lots of flavor. Show us how
you would come up with your own mix.
Peggy: Okay, the first thing you do is you start out with the regular oatmeal. I have
these already pre-measured, and we need to convert them to powdered oats. And how
you get powdered oats is to take three-quarters of a cup of regular oats and you put them
in the blender, and that powders them so it looks like this.
Rebecca: Just put it right on grind and it takes it right down? Okay, so we have
powdered oats – by the way, we’ll also have this information on the website for those
who want to get the specific measurements. Okay, we’ve got powdered oats – what else
is in the instant oatmeal?
Peggy: And then we add powdered milk, and then we’ve got a couple of fun little things
here. This is apple bits, but they are flavored like peach, and you can also get them
flavored in strawberry. So you add those to the instant oatmeal packets, and that’s a
secret ingredient.
Rebecca: This is Peggy’s secret.
Peggy: Well, as I go through products, I sift out all the ingredients from these packages
and I decide what’s in them. There was a sweetener, but it wasn’t sugar. And so I looked
into it, and it was lemonade mix.
Rebecca: Lemonade mix, okay!
Peggy: So we’ve added lemonade mix, and that gives it that really sweet flavor. So you
take all of these, put them together.
Rebecca: And you have cinnamon and brown sugar as examples as well.
Peggy: You mix them together –again just put them in Ziploc bags and stir them up this
way.
Rebecca: So you just add the boiling water and you’ve got it.
Peggy: You take a half a cup of this instant oatmeal and you mix it with one cup of
boiling water, and it makes oatmeal packet just like this.
http://www.byub.org/livingessentials/transcripts/139Trans.pdf
From here:
http://www.byub.org/LivingEssentials/shows/episode.asp?ep=139
http://www.byub.org/livingessentials/resources/139AdditionalResources.pdf
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Creative Uses of Dried Food “Dried food can be a great staple in food storage and an inexpensive way to prepare good convenience mixes for fast cooking. Knowing how to dry foods and use them can give you additional variety for your cooking and food storage.” - Peggy Layton
Why Dehydrate?
Dried foods are used to create convenience mixes which can add quality and convenience to your cooking. Dehydrated foods add variety to home storage as well as everyday cooking. They are easy to store and take much less space than canned or fresh foods.
How to Dehydrate Foods
Dehydration preserves food by lowering the amount of water or moisture in the food material. Sodium bisulfate, Ascorbic Acid, or the product “Fruit Fresh” is used to prevent discoloration of fruits when drying them. Vegetables need blanching before drying them.
In general, safe drying temperatures for most vegetables and fruits are between 140° F to 145° F. Food size influences the rate of drying.
Food should be cut into halves, strips, or slices and should not be more than 1/8 to 1/4 inch thick. The amount of food that can be dried at one time depends on the dehydrator.
The manufacturer’s direction book will give exact specifications.
Carefully follow the recipe for drying time. Some fruits are ready in 12 hours. Meats and other products can take up to 24 hours. A vegetable is dry if it is brittle or crisp when bitten and will shatter when hit with a hammer.
When drying fruit, remove a piece during the end of the drying period. When cooled to room temperature, it should feel pliable, leathery, and have no pockets of moisture.
Choose a Home Dehydrator
When choosing a home dehydrator, make sure it has a thermostat for regulating temperature and a fan to circulate the air flow evenly throughout the trays. Air flow is important in drying and serves two purposes: (1) it supplies the heat needed to evaporate the water, allowing the food to dry at a faster rate and reach a low relative humidity and (2) the dry air blows across the food and carries away the water vapor. The air must be kept in motion by the fan because otherwise the stagnant air can only take on a set amount of moisture.
With home dehydrators, it is also ideal to have multiple drying trays to increase the drying capacity.
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Creating Convenience Mixes
Follow these easy recipes to make your own convenience mixes:
Fruit Leather
This chewy, candy-like product, developed by the University of Minnesota Extension Service, is a delightful and healthy treat for children or adults.
1. Puree fresh fruits in a blender or food processor. Yogurt can also be used (it does not need to be pureed).
2. Line a dehydrator tray with 4 mil food grade plastic.
3. Pour mixture onto the tray, no more than 1/4-inch thick.
Leave a 1-inch border around the puree to allow for spreading during drying.
4. Dry for around 6-8 hours.
Instant Oatmeal Packets from Copy Cat Cookin’ by Peggy Layton
1½ c. instant oatmeal
¾ c. powdered oats
½ c. powdered milk
½ c. flavored apple bits (strawberry, peach, or apple)
¼ c. sweetened drink mix (lemonade, peach or apple drink)
Mix all ingredients together. Store in airtight container.
To Serve: Add 1 c. of water to 1 packet.
Cook over medium heat until thickened or microwave 1-2 minutes.
Hot Chocolate Mix from Copy Cat Cookin’ by Peggy Layton
6 c. powdered milk
3 c. powdered sugar
1 c. unsweetened cocoa powder
2 c. non-dairy coffee creamer
2 pkgs large instant chocolate fudge pudding mix
Mix all ingredients in a large bowl. Store in airtight container.
To Serve: Add 1 c. hot water to 1/3 c. chocolate mix.
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Fudge Brownie Mix from Copy Cat Cookin’ by Peggy Layton
1 ½ c. flour
¾ c. white sugar
2/3 c. brown sugar
1/3 c. cocoa
1/3 c. chopped pecans
1/3 c. coconut
½ c. chocolate chips
Mix all ingredients and store in a plastic container.
To Serve:
1. Add 2 eggs, 2/3 cup oil and 1 t. vanilla. Blend well.
2. Pour mixture into a greased and floured 8X8” pan.
3. Bake for 25-30 minutes at 350*F.
Spaghetti Sauce Mix from Copy Cat Cookin’ by Peggy Layton
½ tsp dried minced garlic
1 Tbs. dried minced onion
1 Tbs. dried parsley flakes
1 Tbs. Italian seasoning
1 Tbs. green pepper flakes
1 ½ t. salt
1 t. sugar
1 Tbs. cornstarch Mix together and store in airtight container.
To Serve:
Add 1 cup tomato sauce,
1 ½ cups water and 1 recipe of spaghetti sauce mix. Simmer on low heat for 15 minutes. Makes 2 cups.
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Potatoes Au-Gratin from Copy Cat Cookin’ by Peggy Layton
2 c. dried sliced potatoes
4 c. water
1/3 c. dehydrated cheese powder
3 Tbs. powdered milk
3 Tbs. dehydrated butter or margarine powder
1 ½ Tbs. flour
1/8 t. onion powder 1 t. dried parsley
Combine all ingredients together, except potatoes. Store in airtight container. To Serve: 1. Place potatoes, water, and all other ingredients together in a casserole dish.
2. Bake uncovered at 350*F for 45-60 minutes.
Rice A Roni from Copy Cat Cookin’ by Peggy Layton
1 c. long grain rice
1 c. broken pieces of vermicelli pasta
2 Tbs. butter or oil
1 Tbs. chicken bouillon granules
1 t. dried parsley, crumbled 1/8 t. white pepper
4 ¼ c. hot water
To Serve:
1. Brown the vermicelli and rice in a saucepan with the butter or oil.
2. Add all other ingredients and cook for 20 minutes. The rice will be light and fluffy. Serves 4.
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Onion Soup Mix from Copy Cat Cookin’ by Peggy Layton
2/3 c. dried minced onion
½ c. beef bouillon granules
½ c. dried butter powder
2 Tbs. corn starch
2 t. onion powder 2 t. parsley flakes
Mix all ingredients together. Store in a container with a tight fitting lid.
To Serve: Use this mix as a soup base in any recipe calling for onion soup mix, such as chip dip or flavoring for roast beef.
Butter Biscuits
2 c. all purpose white flour
1 c. whole wheat flour
4 1/2 tsp. baking powder
2 T. sugar
1/2 tsp. salt
3/4 tsp. cream of tarter
3/4 c. real butter
1 beaten egg or 1 c. milk (or 1 c. water mixed with 1/4 c. powdered milk)
In a mixing bowl combine the first six ingredients. Next, add the butter and cut with a knife and a fork until it resembles small pieces of butter and flour (it will look like cornmeal). Add the egg and milk. Stir just until the mixture turns into dough.
Knead lightly onto a floured bread board or counter top. Roll out to a one inch thickness. Cut the dough with a biscuit cutter or a ring from a small mouthed mason jar. Place on a greased cookie sheet and bake at 450°F for 12-15 minutes.
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Jerky Mix #1 from Copy Cat Cookin’ by Peggy Layton
1 pint Wesson oil
1 t. horseradish
1 quart 7-UP
½ t. garlic powder
1 pint soy sauce
10 lbs. meat
Mix all ingredients together and marinate in gallon plastic bag—with air pressed out—for 24 hours in the fridge.
Pre-cook in marinate to 160°F to kill bacteria.
Place on dehydrator trays. Takes up to 12 hours depending on the size of the meat chunks.
There should not be any moist or undone spots.
Jerky Mix #2 from Copy Cat Cookin’ by Peggy Layton
1 Tbs. salt
1 t. onion salt
1 t. garlic salt
½ t. seasoned pepper
1/3 c. Worcestershire sauce
1/3 c. liquid smoke
1/3 c. A-1 sauce
3 lbs. meat
Mix all ingredients together and marinate in gallon plastic bag—with air pressed out—for 24 hours in the fridge.
Pre-cook in marinate to 160°F to kill bacteria.
Place on dehydrator trays.
Takes up to 12 hours depending on the size of the meat chunks. There should not be any moist or undone spots.
Dried Yogurt
1. Spread commercially prepared yogurt onto saran wrap. 2. Stick it in the food dryer for about 8 hours (depends on the temperature setting).
3. Roll it up when completely dry. It’s just that simple!
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Cheese Making
When making cheese, it is essentials to understand cheese starter cultures. There are different cultures for making different types of cheeses. These bacteria, called starters, are added to the milk after the milk has been pasteurized at very specific temperatures. A variety of bacteria cultures are available on the market.
“ Ripening” is the term used in cheese making for adding bacteria that causes the acidification of milk. While the bacteria are setting, it eats up the milk sugar or lactose. The process is similar to the fermentation of wine and beer. As the bacteria eat the milk-sugar, they form lactic acid (the acidification process which turns the milk protein into curd). The cheese starter also gives cheese the rich flavor.
The basic cheese starters are: Mesophilic: Used for fresh and hard cheeses such as cheddar, Colby, Feta, Chevre.
Thermophilic: Used for fresh cheeses such as Camembert, Gouda, Blue Cheese, Swiss and any other cheeses where holes are desired.
Helvetic: For Italian cheeses like Parmesan, Romano, Provolone and Mozzarella.
Rennet is an enzyme which acts on protein and causes the cheese to coagulate. There are two sources of the rennet enzyme: vegetable based rennet and animal rennet that is extracted from the fourth stomach of calves.
Vegetable rennet has the same coagulating ability as animal rennet when used in milk that has been ripened by cheese starter bacteria.
Rennet is available in tablet or liquid form and must be diluted by adding purified or distilled water before adding to the milk. Rennet must also be refrigerated. One tablet of rennet equals ½ teaspoon liquid rennet.
Cheese Recipes
Farmer’s Cheese 5 rennet tablets or 2 1/2 teaspoons liquid rennet
1 gallon whole milk or 16 cups water mixed with 4 cups powdered milk
4 tsp salt
2 Tablespoons warm water
1 round can to shape the cheese tuna type
4 cups cold water
Junket brand rennet tablets can be purchased in a drug, grocery, or health food store.
1. Dissolve rennet tablets in 2 Tablespoons warm water.
2. In a 5 quart double boiler or a smaller pan inside a larger pan of water, heat the milk and Rennet mixture over medium-high heat for 12 minutes or until milk coagulates and separates from the whey and temperature reaches 120F. Stir often.
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3. Use a candy thermometer inside the mixture and do not allow temperature to go above 125F.
4. Pour the curds and whey into a cheese cloth lined strainer. Drain well.
When the cheese is cool enough to handle, form into a ball, and squeeze out additional liquid.
Put cheese ball in clean cheese cloth and place in a can to shape it. 5. When it is completely cool, dissolve salt into water and place the salt water and cheese in a bowl.
Refrigerate overnight, drain, remove cheese cloth, and slice.
This cheese will store up to 2 weeks in the refrigerator.
Goat, Cow, or Powdered Milk Cheese
3 gallons of milk
¼ teaspoon cheese culture
20 drops liquid Rennet or 1/8 teaspoon
4 ½ teaspoons salt (make sure it is teaspoons)
2 Tablespoons sun dried tomatoes blended in a blender
1 Tablespoon crushed basil
1. Pour 3 gallons of milk into a large cooking pot.
2. Add ¼ teaspoon of cheese culture. MM101 from Dairy Connection or Mesophilic cheese starter culture.
Let stand for 30 minutes to 1 hour. 3. Heat the milk to exactly 95F. This is the most important step.
Do not add the rennet if the temperature goes over 95F.
Instead, take the time to cool it down and get it back to 95F.
4. Add 20 drops of liquid vegetable or cow Rennet (DCI supreme from Dairy Connection) Let it sit 40 minutes to 1 hour.
Do not stir or touch the milk for the entire time, if you do it will ruin the curd. This will coagulate the milk. It will be the consistency of set up gelatin. After the time, check the curd by inserting a knife into the curd, if it is set up then it is ready to cut.
5. Cut the cheese into ½ inch squares with a long knife. Heat the curd on the lowest setting for 40 minutes. Do not allow the temperature to exceed 105F.
If the temperature reaches 105F before the cooking time is up, turn the heat off. Stir periodically during the process.
6. Strain the whey from the curd.
Refrigerate for one hour.
7. Break up the curd into small pieces and add 4 ½ teaspoons of salt and other seasonings, mix well. (At this point you can eat the cheese fresh or use it on top of salads or egg dishes. It’s delicious).
8. Press in a cheese press for 24 hours. Remove the cheese from the press and allow it to cure by setting it in the fridge covered with plastic wrap for 24 hours.
Cottage Cheese
1/4 rennet tablet dissolved in 2 Tablespoons water
2 gallons pasteurized milk
1. Warm the milk to room temperature (about 72F.) You should maintain this temperature throughout the cottage cheese making process until the curd is formed, cut, and ready for final heating. A double boiler can be used to heat the water in the bottom pan to room temperature and the milk in the top pan will warm up. Use a thermometer to check the temperature often.
2. Add diluted rennet to milk after it warms up to room temperature.
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3. Let the milk stand at room temperature for 12 to 18 hours. It should curdle in this amount of time.
4. Cut the curd into ½ inch pieces, stir the cut curd slowly for about a minute. 5. Heat up the double boiler and check the temperature of the curds and whey. When it reaches 100F. heat it up to 115F within 10 to 15 minutes. Hold it at this temperature for 20 to 30 minutes until the pieces are firm and do not break apart easily.
Zesty Parmesan Cheese
1 ½ cups. boiling water
1 ½ cups powdered milk
4 ½ tablespoons lemon juice
1. Blend all ingredients.
2. Cook over low heat until the milk boils. The curds will be small.
3. Pour into cheese cloth and strain the excess water.
4. Put the curds in a bowl to break them up.
5. Spread the curds out on a cookie sheet and dry them in the oven for 2 hours at 150F.
Sprinkle salt on the curds to taste.
6. Blend the dried curds in a blender until it makes a powder. 7. Put in a salt shaker and enjoy.
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Further Reading
Food Drying Basics from the University of Illinois
Cookin’ with Powdered Milk by Peggy Layton
Cookin’ with Dried Eggs by Peggy Layton
Cookin’ with Beans & Rice by Peggy Layton
Food Storage 101: Where Do I Begin? by Peggy Layton
Cookin’ with Home Storage by Peggy Layton
Emergency Food Storage & Survival Handbook by Peggy Layton
Visit us at http://www.byub.org/livingessentials
Web Resources
National Center for Home Food Preservation http://www.uga.edu/nchfp
FiasCoFarm.com http://fiascofarm.com
CheeseMaking.com http://CheeseMaking.com
DairyConnection.com http://DairyConnection.com
SurvivalistSkills.com http://SurvivalistSkills.com
Emergency Essentials http://www.byub.org/livingessentials
GrandmasCountry.com http://grandmascountry.com
Basic Focaccia
Posted by: “creiki”
Basic Focaccia
This is an Art Smith recipe, chef of Oprah Winfey.
55 min | 25 min prep
SERVES 6 -8
2 1/4 teaspoons active dry yeast
1 cup warm water (105 to 115 degrees)
1 teaspoon honey
1/4 cup olive oil
1 1/2 teaspoons salt
3 cups unbleached flour (or more)
olive oil
salt
pepper
Combine the yeast with ¼ cup of the water and the honey in the mixing
bowl of a heavy duty mixer and stir gently. Let the yeast rest, 5-10
minutes.
Add the remaining water, and add the oil and salt.
Attach the mixer’s paddle and set on low speed while adding flour
until you have a soft dough. Mix for about 4 minutes.
Replace the paddle with a dough hook, set the mixer on med-high
speed, and knead for another 10 minutes, or until the dough is
smooth.
Preheat the oven to 350 degrees.
Roll out the dough to fit a half sheet pan or 9-inch pie pan or
casserole. Place the dough in the baking pan or dish and press down
on the dough with your fingertips, making indentations.
Spread a little olive oil over the top. Sprinkle with salt and pepper
and a little dried rosemary.
Bake in the oven for 30 to 45 minutes, checking periodically to make
sure it does not overcook. Once the color has reached a golden brown,
remove and let cool.
Cut into wedges and serve hot or cold.
________________________________________________________________________
________________________________________________________________________
2a. Sun-Dried Tomato Herb Bread Sticks
Posted by: “creiki”
Sun-Dried Tomato Herb Bread Sticks
These crunchy bread sticks are reminiscent of the sun-ripened flavor
of
summer tomatoes. Great with Italian cheese, salami, and Chianti for a
light al fresco supper.
2 1/4 teaspoons Active dry yeast
3 Cups Bread flour
1 teaspoon salt
1 teaspoon dried oregano
1 Cup, plus 2 Tablespoons water
1/4 Cup coarsely chopped sun-dried tomatoes
Add ingredients as stated in owner’s manual. Set bread machine on
dough/manual setting. At the end of the program, press clear/stop. To
punch dough down, press start and let knead for 60 seconds.
*If your bread machine does not have a dough/manual setting,* follow
normal bread making procedure, but let dough knead only once. At the
end
of the kneading cycle, press clear/stop. Let dough rise for 60
minutes,
checking after the first 30 minutes to make sure dough does not
overrise
and touch the lid. Press start and let machine run for 60 seconds to
punch dough down. Press clear/stop. Remove dough and let rest 5
minutes
before hand-shaping.
Hand-Shaping Technique: Preheat oven to 375ƒ F. Cut dough in half. On
lightly floured work surface, roll out dough with a floured rolling
pin
into a 1/4 inch thick rectangle. Cut lengthwise into 1/4 inch wide
strips, 8 inches long. Carefully place on lightly greased baking
pans.
Bake approximately 20 minutes or until just beginning to brown.
Remove
from oven and cool on wire rack.
http://groups.yahoo.com/group/BreadsandBeyond/
Crisp Veggies
Posted by: “KittyHawk”
It is in the files but here it is. :-)
Bread and Butter Jalapenos
This makes a very tasty and spicy addition to almost any meal. For those that
are daring substitute the jalapenos for habanera peppers but BEWARE these are
HOT. Use gloves handling any peppers!!!
4 lbs jalapeno peppers
2 lbs onions
3 cups vinegar
2 cups sugar
2 Tbsp mustard seed
2 tsp turmeric
2 tsp celery seed
1 tsp ginger powder
Wash and cut jalapenos and onions into thin slices and cold pack into jars
Place remaining ingredients in large saucepot and bring to a boil.
Pour hot mixture into jars, leaving 1/4 inch headspace. Remove air bubbles.
Adjust headspace if needed by adding more hot mixture. Wipe rims. Adjust caps.
Process 10 minutes in boiling water bath.
NOTE: Best after letting sit for 1 month but can be used after 2 weeks.
Darlene
Yield: about 7 Pints
Spiced Ruby and Emerald Indian Pepper Relish
Posted by: “KittyHawk”
Spiced Ruby and Emerald Indian Pepper Relish
This Anglo-Indian recipe is more a relish than a chutney, but it can be
used like a chutney in cooking, as well as a condiment. A real “must”
in this recipe are the Nigella Seeds, also known as Black Onion Seeds -
these give the Relish/Chutney an authentic Indian flavor, as well as
making it very special. It is delicious with all types of cheese boards,
cold cuts and meat platters, burgers, sausages, curries and also
when used in sandwiches.
3 green peppers, cored, seeded and diced
3 red peppers, cored, seeded and diced
1 lb onion, skinned and roughly chopped
1 lb tomato, roughly diced
1 lb cooking apple, cored, peeled and chopped
3/4 lb demerara sugar or brown sugar
2 tsp ground allspice
2 tsp nigella seeds, black onion seeds
1 tsp ground green peppercorn
1 tsp mustard seeds
1 1/2 cup malt vinegar
Place all the prepared vegetables and fruit into a large preserving pan.
Add the spices, sugar and vinegar and give them all a good stir.
Bring them all to the boil and then reduce the heat and simmer until
everything is soft; but make sure that the peppers still retain their
shape.
(Also make sure that the liquids have reduced and the relish is thick
and holds together well).
Remove from the heat, ladle into prepared jars leaving a 1/2” headspace.
Process jars in a boiling water bath for 10 minutes. Adjust time according
to altitude.
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________________________________________________________________________
4. Spicy Cucuzza Pepper Relish
Posted by: “KittyHawk”
Spicy Cucuzza Pepper Relish
This spicy condiment is perfect on hot dogs or hamburgers. The relish
can also be poured over a block of cream cheese and served as a dip with
chips or crackers.
2 lbs cucuzza, peeled and seeded
1 large yellow onion
2 red bell peppers, seeded
1 green bell pepper, seeded
2 large jalapenos, seeded
1/4 cup pickling salt
1 1/2 cups white vinegar
2 cups sugar
3 dried Thai chiles
1 1/2 tsp dry mustard
1 tsp celery seed
1 tsp cayenne pepper
1/2 tsp turmeric
1/4 tsp black pepper
2 tsp clear jel
Finely chop cucuzza, onion, bell peppers and jalapeños.
Place cucuzza, onions, bell peppers and jalapeños in a large mixing
bowl. Sprinkle pickling salt over cucuzza mixture and stir well to
combine. Let cucuzza mixture sit on the counter at room temperature for
1 hour.
Thoroughly rinse cucuzza mixture in a strainer under cold running water.
Use a wooden spoon to press the veggies against the side of the strainer
to drain as much water as you can.
Place drained cucuzza mixture in a clean bowl. Let sit on the counter
for an additional 15 minutes, then drain again to remove excess water.
In a large stockpot, combine vinegar, sugar, Thai peppers, celery seeds,
cayanne pepper, turmeric and black pepper. Bring to a boil, stirring
occasionally. Reduce heat to simmer for about 15 minutes, stirring
occasionally. Remove Thai peppers from pot and discard.
Add chopped cucuzza mixture to the stockpot. Cook for an additional 5
minutes or until veggies are tender. Add clear jel into stockpot and
cook for 5 minutes.
Pour into sterilized canning jars leaving a 1/2” headspace. Process jars
in a boiling water bath for 10 minutes. Adjust time according to altitude.
Makes: 6 half pints
NOTE: A cucuzza is a type of squash that grows well in warmer climates.
It is native to the Mediterranean, especially Italy, and is also grown
in parts of Asia including China, Taiwan, and Japan. Cucuzza squash has
a round, elongated shape and because of this, is also known as the
“bottle gourd”. Additional common names for cucuzza include cucuzzi,
calabash, suzza melon, zuzza, as well as New Guinea bean and Tasmania bean.
Because cucuzza is a member of the squash family it can be used in
recipes that call for zucchini or yellow squash. Although it has a
flavor that is mild and similar to a cucumber, it is used mainly in
dishes that require cooking.
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5. Fireweed Jelly
Posted by: “KittyHawk”
Fireweed Jelly
Anybody who has been to Alaska has probably seen the fields full of
beautiful fireweed. You can make jelly from the blossoms.
8 cups of cleaned fireweed blossoms, packed
1/4 cup lemon juice
1 tsp butter
4 1/2 cups room temperature water
2 packages powdered pectin
5 cups granulated sugar
Gather fireweed blossoms, then wash and measure out the 8 packed cups of
cleaned ones.
In a large pot, combine the blossoms, lemon juice, butter, and water.
Bring to a boil and simmer for 10 minutes.
Pour through a sieve then return liquid to pot and heat through to
medium low. Discard contents of sieve. Add packages of pectin, stir, and
bring to a boil.
Add the sugar, stir well, and bring to a full boil. Let boil fully for 1
minute, then turn off heat. Stir until sugar is fully dissolved.
Ladle into prepared jars leaving 1/4 inch head space. Process in a
boiling water bath for 10 minutes. Adjust time according to altitude.
Makes 10 to 12 half pints
Messages in this topic (1)
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http://groups.yahoo.com/group/FoodPreservationDryingCanningAndMore/
http://www.freerepublic.com/focus/news/2044060/posts?page=24
Some Maryland front lawns sprout veggies
The Washington Times ^ | 7-11-08 | Amanda DeBard
Posted on Friday, July 11, 2008 11:28:21 AM by JZelle
Welcome to Hyattsville, population 15,000, where the downtown looks more like New York City and the neighborhoods more like Iowa.
Thanks to Gabz for this link.
http://www.epicurious.com/recipes/food/printerfriendly/YEASTED-SUGAR-CAKE-14995
yeasted sugar cake Other | October 1997
Covered with a cracked sugar crust, this cake is fragrant with butter — yet it uses far less than most cakes. And although it’s made with yeast, the rising time is brief. I love this cake at any time of day, with raspberries, with fruit compotes of all kinds, and in place of shortcake with strawberries and cream.
Serves 10 to 12.
Deborah Madison
ingredients
The Cake:
2 1/4 teaspoons (1 envelope) active dry yeast
1/4 cup sugar
2 cups flour, plus extra for the counter
1/2 teaspoon salt
1/2 cup warm milk
2 eggs, at room temperature
4 tablespoons butter, at room temperature
The Topping:
2 tablespoons butter, softened
1/4 cup light brown or white sugar
When done, let it cool briefly, then unmold and serve, still a little warm, with fruit and softly whipped cream.
Variations: Add 1 teaspoon finely grated lemon zest to the batter along with 1/2 teaspoon vanilla extract or 1/2 teaspoon crushed anise seeds.
A half cup of finely ground almonds and a drop of almond extract are also good additions.
preparation
Stir the yeast and 1 teaspoon of the sugar into 1/4 cup warm water in a small bowl and let stand until foamy, about 10 minutes. Combine the flour, remaining sugar, and salt in a mixing bowl. Add the yeast, milk, and eggs and beat until smooth. Add the butter and beat vigorously until the batter is silky. Scrape down the sides, then cover and let rise until doubled in bulk, about 45 minutes
Lightly butter a 9-inch tart pan or cake pan.
Stir down the dough, turn it onto a lightly floured counter and gently shape it into a disk. Set it in the pan and flatten it with your hands. Rub the softened butter all over the top, then cover with the sugar, using all of it. Let rise for 30 minutes. during the last 15 minutes, preheat the oven to 400°F.
Bake the cake in the center of the oven until well risen and the sugar has begun to melt and brown, about 25 minutes.
The surface should be covered with cracks.
When done, let it cool briefly, then unmold and serve, still a little warm, with fruit and softly whipped cream.
Variations: Add 1 teaspoon finely grated lemon zest to the batter along with 1/2 teaspoon vanilla extract or 1/2 teaspoon crushed anise seeds.
A half cup of finely ground almonds and a drop of almond extract are also good additions.
Epicurious.com © CondéNet, Inc. All rights reserved.
okra beignets with cilantro sour cream sauce Gourmet | December 2004
Don’t be put off by this recipe if you don’t like the slippery texture of okra — it disappears when the okra is coated in batter.
Makes about 36 hors d’oeuvres.
Adapted from Hominy Grill, Charleston, SC
ingredients
For beignets
1 large egg
1/4 cup heavy cream
1/2 cup cake flour (not self-rising)
1/2 teaspoon salt
1/2 teaspoon black pepper
1/2 lb fresh okra, cut crosswise into 1/2-inch pieces (2 cups), or 1 (10-oz) box frozen cut okra, thawed
1/2 green bell pepper, cut into 1/4-inch dice (1/2 cup)
1 small onion, cut into 1/4-inch dice (1/2 cup)
1/2 cup cooked rice (preferably jasmine)
About 6 cups vegetable oil for frying (1 1/2 qt)
For sauce
1 cup sour cream (8 oz)
1 1/2 tablespoons chopped fresh cilantro
Carefully add level tablespoons of batter to oil 1 at a time and fry (in batches of 10 to 12), turning over once, until golden, 2 to 5 minutes per batch. Drain fried beignets briefly on a rack set over paper towels, then transfer to a baking pan and keep warm in oven while frying remaining batter. (Return oil to 350°F between batches.)
Serve immediately, with sauce.
Cooks’ note:
Sauce can be made 1 day ahead and chilled, covered.
1/2 teaspoon finely grated fresh lime zest
1 1/2 tablespoons fresh lime juice
1/2 teaspoon salt
1/2 teaspoon black pepper
preparation
Make beignet batter:
Whisk together egg and cream in a small bowl until combined.
Whisk together flour, salt, and pepper in a large bowl, then add okra, bell pepper, and onion, tossing to coat. Stir in egg mixture until combined well. Let stand 20 minutes, then stir in rice.
Make sauce while batter stands:
Stir together all sauce ingredients until combined. Chill, covered, until ready to serve.
Fry beignets:
Preheat oven to 200°F.
Heat 1 1/2 inches oil in a wide 4- to 6-quart heavy pot until thermometer registers 350°F.
Carefully add level tablespoons of batter to oil 1 at a time and fry (in batches of 10 to 12), turning over once, until golden, 2 to 5 minutes per batch. Drain fried beignets briefly on a rack set over paper towels, then transfer to a baking pan and keep warm in oven while frying remaining batter. (Return oil to 350°F between batches.)
Serve immediately, with sauce.
Cooks’ note:
Sauce can be made 1 day ahead and chilled, covered.
Epicurious.com © CondéNet, Inc. All rights reserved.
http://www.epicurious.com/recipes/food/printerfriendly/FRESH-STONEFRUIT-CHUTNEY-243003
fresh stonefruit chutney Bon Appétit | August 2008
The chutney is macerated in vinegar and sugar, creating a syrupy sauce that also softens the fruit.
Makes about 3 cups
by Jill Silverman Hough
ingredients
2 large firm but ripe peaches or nectarines (about 12 ounces total), halved, pitted, thinly sliced
2 small firm but ripe apricots or plums (about 6 ounces total), halved, pitted, thinly sliced
1 cup quartered pitted cherries
6 tablespoons sugar
3 tablespoons white balsamic vinegar
1/2 teaspoon garam masala*
preparation
Combine all fruit in medium
bowl. Add sugar, vinegar, andgaram masala; toss gently.Let stand 1 hour at roomtemperature to allow juices toform and to blend flavors, tossingoccasionally. DO AHEAD: Canbe made 1 day ahead. Cover andchill. Serve chilled or at room
temperature.
* An Indian spice mixture;
available in the spice sectionof many supermarkets and atIndian markets.
temperature.
* An Indian spice mixture;
available in the spice sectionof many supermarkets and atIndian markets.
Epicurious.com © CondéNet, Inc. All rights reserved.
http://www.epicurious.com/recipes/food/printerfriendly/TOMATO-JAM-242972
tomato jam Bon Appétit | August 2008
Makes 2 1/4 cups
by Amy Finley
ingredients
1 tablespoon olive oil
1 cup (scant) finely chopped onion
1 garlic clove, minced
2 14-ounce cans diced tomatoes in juice
1 tablespoon sugar
1/2 teaspoon dried thyme
1/2 teaspoon coarse kosher salt
1/4 teaspoon black pepper
preparation
Heat oil in medium saucepan over medium
heat. Add chopped onion and garlic; cookuntil onion is soft and translucent, stirringoften, about 4 minutes. Add diced tomatoeswith juice, sugar, thyme, salt, and blackpepper. Cook over medium-high heat untilalmost all liquid evaporates and mixtureis reduced to about 2 1/4 cups, stirring
occasionally, about 10 minutes. Cool.
occasionally, about 10 minutes. Cool.
Epicurious.com © CondéNet, Inc. All rights reserved.
http://boards.epicurious.com/thread.jspa?threadID=269703&tstart=15
CANADIAN SPICED RHUBARB AND ONION RELISH
This is one of the most published rhubarb recipes since the early 1900s. Its spicy tang and the availability of quantities of rhubarb have made it a favourite of home preservers across the country.
4 cups rhubarb, cut in ¼ inch pieces
4 cups onions, finely chopped
2 cups cider vinegar
4 cups brown sugar, firmly packed
1 tsp. salt
1 tsp. ground allspice
1/8 tsp. cayenne pepper
½ tsp. celery seed
1 tsp. cinnamon
¼ tsp. ground cloves
½ tsp. freshly ground pepper.
Combine the ingredients in a preserving kettle. Stir well. Bring to the boil, stirring frequently, over high heat. Adjust the heat so that the relish bubbles moderately vigorously; stir frequently and remove any scum.
When the relish is a rich brown colour and has the smooth, thick consistency of jam, it is ready this happens after about 40 to 60 minutes.
Fill hot sterilized canning jars. Drop clean, new canning jar lids into boiling water and leave them there, off the heat, to allow the circle of sealing compound to soften. When filling each jar with jam, jelly or relish, leave a 1/8 inch headspace. Immediately screw the lid on tightly, then flip the jar over and back again. Set to cool on a rack. When the jam has cooled, check the seal to make sure the lid on the jar has concaved. If it has not, refrigerate the contents and use within a month.
Another method is—Pour jam or jelly or relish into hot, clean jars, leaving a ¼ inch headspace. Wipe the edge of the jar with a clean damp cloth. Set the jar lids, previously softened in boiling water as described above, on the jars and tighten. Set on a rack in a canner, sometimes called a boiling water bath. Fill with water to a level 1 inch above the top of the jars. Cover the canner, bring to the boil over high heat and boil hard for 15 minutes. Remove the jars, cool on a rack and check the seals. Yields five 8 oz. jars.
Great Canadian Recipes Summer Berries
Message was edited by: Olga_D_Ont
Bread Machine Anne’s Apple, Raisin and Nut Cake
This turned out so very delicious, and very moist. Recipe makes a one pound loaf
Permalink: http://www.bigoven.com/recipe164319
Please drop by with your rating and/or photo if you make it!
Yield: 8 Servings
Main Ingredient: Flour
Cuisine: Uncategorized
Tags: Bread Machine, Desserts, Breakfast, Flour, Uncategorized, apples, walnuts, rasins
2 large Eggs lightly beaten 1 teaspoon Cinnamon
0.25 cup Milk 1 teaspoon Vanilla extract
1.5 cups All purpose flour 1 When beep sounds add
3 teaspoons Baking powder 1 small Apple peeled and roughly chopped
0.3333 cup Butter melted 0.25 cup Raisins
0.3333 cup Sugar 0.25 cup Walnuts chopped
0.25 teaspoon Salt
Instructions
Add ingredients in the order recommended by your machine, although I mixed all the wet ingredients together, and all the dry together. I then put the wet at the bottom, and the dry on top, and that worked well. Bake in the machine, using the cake cycle. I also recommend adding 1 tablespoon of flour to the apple, raisin, nut mixture, to keep them from clumping together, and to absorb some of the moisture from the apple.
Thanks! It looks great!
Rose Hip Jelly
8 cups of rose hips
6 cups of water
1 box of certo
1/2 cup lemon juice
5 cups of sugar
Boil the rose hips for 10 - 15 min. until soft enough to crush. Crush them
and squeeze through cloth, to make juice. For every 4 cups of juice add one
box of certo and bring to a boil. Add the 1/2 cup of lemon juice and 5 cups
of sugar (1/2 tsp. of marg to prevent foam). Bring to a boil and boil hard
for 2 min. Remove from heat and pour into sterilized jars and seal with caps
and rings. The jelly has a wonderful flavor and is the consistency of liquid
honey.
Cheddar Olive Loaf
Taste of Home
Made in the bread machine, this moist loaf has nice texture and great
flavor. The cheese also gives the bread an appealing light orange tint.
It smells so good while baking that I can hardly wait until it’s done
and cool enough to slice! -Catherine Dawe, Kent, Ohio
SERVINGS: 16
CATEGORY: Breads
METHOD: Bread Machine
TIME: Prep: 5 min. Bake: 3-4 hours
Ingredients:
1 cup water (70° to 80°)
3/4 teaspoon salt
1-1/4 cups shredded sharp cheddar cheese
3 cups bread flour
4 teaspoons sugar
2 teaspoons active dry yeast
3/4 cup pimiento-stuffed olives, well drained and sliced
Directions:
In bread machine pan, place the first six ingredients in order suggested
by manufacturer. Select basil bread setting. Choose crust, color and
loaf size if available. Bake according to bread machine directions
(check dough after 5 minutes of mixing; add 1 to 2 tablespoons of water
or flour if needed).
Just before the final kneading (your machine may audibly signal
this), add the olives. Yield: 1 loaf (1-1/2 pounds).
Nutrition Facts
One serving: (1 slice) Calories: 124 Fat: 4 g Saturated Fat: 2 g
Cholesterol: 9 mg Sodium: 299 mg Carbohydrate: 19 g Fiber: 1 g Protein:
5 g
http://www.tasteofhome.com/Recipes/Cheddar-Olive-Loaf
Cabbage Burger Casserole CP
1 lb shredded cabbage
3/4 lb lean ground beef (do not brown)
1/2 tsp salt
1/4 tsp pepper
1 medium onion finely chopped
1 cup long grain rice
28 oz jar chunky mushroom spaghetti sauce
1/2 cup water
1/4 tsp crushed basil
1/4 tsp Mrs Dash
Place 1/2 cabbage into crockpot, crumble beef over the top, sprinkle
with salt and 1/2 of pepper. Evenly sprinkle rice and onion over top.
Top with cabbage and pepper
Combine sauce, water and remaining spices. Pour over cabbage
Cover and cook on low 5-6 hours or until rice is tender.
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2. CP BEEF AND MACARONI CASSEROLE
Posted by: “angelkisses51
Beef and Macaroni Casserole (Crockpot)
1 package Macaroni, Cooked and drained
2 Tbsp Oil
1 1/2 lbs Ground beef, -browned and drained
Salt and pepper
1 lg Onion, chopped
2 Stalks celery, chopped
1 can Tomato paste
3/4 cup Water
2 Tbsp Sherry
1 can Tomato soup
Grated Cheddar or Parmesan cheese
1 tsp oregano
Toss cooked noodles in oil. Place in greased crockpot.
Add all remaining ingredients, except grated cheese. Stir thoroughly.
Sprinkle cheese over top.
Cover and cook on Low 4 to 6 hours. (High: 2 to 3 hours).
Servings: 6
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3. Rice Chow Mein
Posted by: “Dorie”
Rice Chow Mein
1 pound hamburger
1 onion
1 cup celery, diced
1/2 cup raw rice
1 can mushroom soup
1 can chicken rice soup
4 tablespoon soy sauce
2 tablespoon Worcestershire sauce
Directions
Preheat oven to 350 degrees.
Brown hamburger with onion. Add remaining ingredients. Put all together into large casserole dish. Bake 60 minutes.
Put 1 can chow mein noodles on top and bake an additional 30 minutes.
Dorie
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Pork Chops and Rice
3 servings
3 loin pork chops, 1/2-inch thick
1 Tbsp. oil
1/3 c. chopped onion
1/4 c. chopped celery
1 1/4 c. water
1 Tbsp. brown sugar
1/4 t. salt
1/8 t. pepper
8 oz. can tomato sauce
3/4 c. uncooked regular rice
In medium skillet over medium high heat, brown chops in oil. Remove chops from skillet. Add onion and celery; cook until crisp-tender, stirring occasionally. Add water, brown sugar, salt, pepper and tomato sauce; bring to a boil. Stir in rice; top with chops.
Cover; simmer for 20 to 30 minutes or until rice is cooked and chops are tender.
Ham-Cheese-Potato Casserole
4 servings
1 c. shredded cheddar cheese
1/2 c. light cream
2 c. diced cooked potatoes
1 1/2 to 2 c. cubed cooked ham
Salt and pepper to taste
Heat oven to 350 degrees.
In medium saucepan, heat cheese and cream, stirring constantly until cheese is melted and sauce is creamy. Remove from hat and stir in remaining ingredients.
Pour into an ungreased 1 1/2-quart casserole. Cover and bake for 45 minutes.
Creamed Chicken
8 servings
1 c. chopped celery
4 Tbsp. margarine or butter
1/2 c. flour
1/2 c. milk
3 c. chicken broth
3 c. diced cooked chicken
Salt to taste
Cook celery in margarine/butter until tender. Stir in flour and blend well. Stir in broth and milk; cook until smooth and thick, stirring constantly. Season with salt. Add chicken. Heat through.
Serve over hot rice, noodles, waffles, mashed potatoes, crisp toast, biscuits... the list is endless.
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