tag:blogger.com,1999:blog-39660412661918837142024-03-05T06:18:29.867-06:00Domestic Family DiningSuzie L.http://www.blogger.com/profile/14187842891099447088noreply@blogger.comBlogger134125tag:blogger.com,1999:blog-3966041266191883714.post-30437749394168471612014-10-28T07:03:00.001-05:002014-10-28T07:03:21.738-05:00A new twist on an old snack<p align="center"><font size="5"><em></em></font> <p align="center"><em><font size="5"><strong>MOM’S PUMPKIN PIE SPICE CHEX MIX</strong></font></em> <p><font size="5"><strong>Ingredients</strong> </font> <p>1/2 c brown sugar, firmly packed <p>2 Tbsp pumpkin pie spice <p>1/2 c butter <p>4 tsp pure vanilla extract <p>12 c cereal (cinnamon chex, rice chex, corn chex, crispix, etc.) <p>16 oz pecans (Suzie used peanuts) <p>8 drops each cinnamon and clove bud EO (EO stands for Essential Oil) <p><strong><font size="5">Directions:</font></strong> <p>Preheat oven to 200 degrees. <p>In small bowl, mix brown sugar & pumpkin pie spice; set aside. In small microwave safe dish, microwave butter on High about 30 seconds or until melted. Stir in vanilla. In large microwavable bowl, mix all cereals & pecans. Pour butter mixture over cereal mixture, stirring until evenly distributed. Add sugar & spice mixture & stir until coated. <p>Bake in a large non-stick pan for 1 hour. Stir every 15 minutes. When done, spread on wax paper to cool. Store in an air-tight container.</p> Suzie L.http://www.blogger.com/profile/14187842891099447088noreply@blogger.com0tag:blogger.com,1999:blog-3966041266191883714.post-87864790306956970642014-01-27T16:32:00.001-06:002014-01-28T10:50:53.275-06:00Banana Bread<p> </p> <p>Sometimes it pays to try a new recipe. I tend to think that all recipes are the same and get stuck in a rut…especially with banana bread, chocolate chips cookies, brownies, etc. There are two recipes for banana bread generally followed in my kitchen. This may be the new ONE. For some reason, this has a better crisp to the crust and it’s lighter than either of my other recipes. I’m always on the lookout for a 4-H project, and had asked Angelina to try this recipe last week. She didn’t have time, and those brown bananas on the counter were just begging to be used in something. Here’s a picture…and here’s the recipe. Try it for yourself!</p> <p align="center"> </p> <p align="center"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiSLcUy-DWu-4JQZv-l0yCGe5_ClaqRA-GRmfrXdvPFY_JTg35_NYg1SijMwf0o6WbUOhNVONgtBSV1XjeUk30IXzkQNkEh7sWRIzEASjLd6hqWFWSfuVZjelstFeb9_Vx1VIcYF14sHhc/s1600-h/DSC_0335%25255B3%25255D.jpg"><img title="DSC_0335" style="border-left-width: 0px; border-right-width: 0px; background-image: none; border-bottom-width: 0px; padding-top: 0px; padding-left: 0px; display: inline; padding-right: 0px; border-top-width: 0px" border="0" alt="DSC_0335" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgF3jyAjTbqijlNhM2yDqPz9syQMIBS0nP59WMM7gEa9ZIho4TamRBnutj4QPDZaCsqGHQIExI6_hfrKNE3mRDNKaPYyT2fftaL4UnGgZ5WPaCS5_U605BshLSK0jC4f6Q6HXclM9ssapw/?imgmax=800" width="244" height="164"></a></p> <p align="center"><b><font size="6" face="BethsCuteHmkBold">Banana Bread</font></b> <p align="center"><b>Ingredients:</b> <p align="center">½ c Coconut Oil – melted <p align="center">1 c Sugar <p align="center">1 c Mashed Bananas <p align="center">2 Tbs Greek Yogurt – plain or vanilla bean <p align="center">¼ c Milk <p align="center">1 tsp Lemon Juice <p align="center">2 c Flour <p align="center">1 ½ tsp Baking Powder <p align="center">½ tsp Baking Soda <p align="center">¼ tsp Salt <p align="center"><b>Directions:</b> <p align="center">Preheat oven to 350 degrees. Cream coconut oil and sugar together. Add eggs and beat. Add mashed bananas, milk, lemon juice and Greek Yogurt. Mix thoroughly. Mix in flour, baking powder, baking soda, and salt. Stir until combined. Pour into a prepared bread pan (coated with oil or non-stick spray). Bake for 50 minutes or until a toothpick, inserted in the center, comes out clean. Suzie L.http://www.blogger.com/profile/14187842891099447088noreply@blogger.com0tag:blogger.com,1999:blog-3966041266191883714.post-20219384888005770502012-04-13T08:09:00.001-05:002012-04-13T08:09:53.943-05:00Versatile Blogger Award<h5><font style="font-weight: normal">Kimberly at </font><a href="http://kims-concoctions.blogspot.com/"><font style="font-weight: normal">Kim’s Concoctions</font></a><font style="font-weight: normal">, gave me a blogging award. This title for sure fits me … if versatile also can be translated as flexible and posting sporadically! I humbly thank her and if you have time, check out her blog. She has great home-style recipes with a southwestern or Asian flair – absolutely wonderful.</font></h5> <p><img style="display: block; float: none; margin-left: auto; margin-right: auto" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhwupccw-83vMuDzyuld1QmToe4nuguagwf2BoJSGsu4haMkP49-OjnM3ZQ_6NihSZmabEg9_egtFaOODgnJ8UeqofBvHyk1GR8WDY137_16OUSH_D2sPUXDSRMM5xFV0sq0AWcnVuqE4bb/s1600/the-versatile-blogger.jpg"> <p>The award works like this: <ul> <li>Thank the person who awarded you by linking back to their post <li>Pass the award along to 15 other new or newly discovered blogs <li>List 7 interesting things about yourself</li></ul> <p><u>7 THINGS ABOUT MYSELF</u> <p><u><br></u> <p>1. I am pregnant, but I wish I could skip right to the first day newborn. <p>2. My son Zeke’s 1st Communion/Confirmation is later today – 7pm at a town 70 miles away. Yes, that is stressful, but exciting all wrapped up in one! And, I haven’t hemmed his pants as of this moment, but I’m blogging anyway because this seems to be more fun. <p>3. I’m the chapter advisor for my college women’s fraternity (yes, it’s like a sorority, but we were founded as a women’s fraternity). <p>4. I get super frustrated when there are no clean areas (even one clean spot would be enough to keep me sane) in my house. <p>5. During Lent, I cut up the kids’ computer recharger cord and smiled while doing so. Now, there’s no need to regulate computer time; what a relief! <p>6. I enjoy reading Christian romance novels, but rarely take time to indulge. <p>7. If I could, I’d order groceries online and have them delivered to my home. It’s worth my time. <p><em>I do not even regularly read 15 blogs, so I’m at a bit of a disadvantage. However, of those I read, here are blogs deserving of an award.</em> <p>1. <a href="http://makemeasaint.blogspot.com/">Lord, Make Me a Saint</a> <p>2. <a href="http://andeverythinginitsplace.wordpress.com/">A Place for Everything, And Everything in It’s Place</a> <p>3. <a href="http://prayingforgrace.blogspot.com/">Praying For Grace</a> <p>4. <a href="http://patentsgirl.blogspot.com/">Minnesota Mom</a> <p>5. <a href="http://accidentalpumpkin.wordpress.com/">The Accidental Pumpkin</a></p> Suzie L.http://www.blogger.com/profile/14187842891099447088noreply@blogger.com1tag:blogger.com,1999:blog-3966041266191883714.post-46826872754001796682012-01-21T15:14:00.000-06:002012-01-21T15:15:13.076-06:00An old favorite…<h4><font size="5"></font> </h4> <h4><font style="font-weight: normal" size="2">I’ve been a Cooking Light subscriber for years – since 1998, if I remember right. This recipe was printed in their Jan/Feb 2001 issue and was one I tried almost right away and continued to use on homemade pizza (the <a href="http://www.myrecipes.com/recipe/chicago-style-pizza-10000000222403/">Chicago-Style Pizza</a>) for a number of years. Then I put the magazine on a bookshelf, forgot about it, moved it to the farm, and just now found it again. The page is still marked and it’s been on my shelf for over 10 years! Time to take it off the shelf.</font></h4> <p><a href="http://lh4.ggpht.com/-N7EpR6PT4IM/Txsq39aRrtI/AAAAAAAAHA8/QCk5o3TBFCU/s1600-h/Chicago%252520Style%252520Pizza%25255B3%25255D.jpg"><img style="background-image: none; border-bottom: 0px; border-left: 0px; padding-left: 0px; padding-right: 0px; display: inline; border-top: 0px; border-right: 0px; padding-top: 0px" title="Chicago Style Pizza" border="0" alt="Chicago Style Pizza" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh9QWGI2xSefHbDgH0MyQaFZlfnRXQGHqEhdQPRLEPmZfo5RlyMkdUNg1HUBVy8OMRCWrD55XXn2hUFmEKz2O6tvLb5zaDn96E589VOdsGxQfWCUiBTCG3VbE2iTmitiz-yPM92zWWYczo/?imgmax=800" width="240" height="240"></a></p> <p><font size="5"><a href="http://www.myrecipes.com/recipe/atsa-spicy-pizza-sausage-10000000222183/">Atsa Spicy Pizza Sausage</a></font></p> <p>Yield: 5 cups</p> <p> <h4></h4> <h4>INGREDIENTS</h4> <p>1 lb. ground turkey <p>1 lb. ground pork <p>1/2 cup dry red wine <p>1/3 cup minced fresh parsley <p>2 Tbl. grated Parmesan cheese <p>1 Tbl. fennel seeds <p>1 1/2 tsp. crushed red pepper <p>1 tsp. salt <p>1/4 tsp. dried thyme <p>1/4 tsp. ground black pepper <p>4 garlic cloves, crushed <p> <h4></h4> <h4>DIRECTIONS: <font size="2"><font style="font-weight: normal">Combine all ingredients in a large bowl. Cook sausage in a large nonstick skillet over medium heat until browned, stirring to crumble. Drain.</font></font></h4> <p>Note: The sausage can be frozen in zip-top plastic bags for up to 3 months.</p> Suzie L.http://www.blogger.com/profile/14187842891099447088noreply@blogger.com1tag:blogger.com,1999:blog-3966041266191883714.post-64747771373015531912011-12-21T15:46:00.001-06:002011-12-21T15:46:29.232-06:00Just a little chocolate topping…<p>I used this Hot Fudge recipe as one layer in the <a href="http://www.schwans.com/products/recipeDetail.aspx?id=41815&c1=3002">Peppermint Torte</a> I made today. So, here’s the recipe. It would be great over ice cream, too.</p> <h4><font size="5">Hot Fudge</font></h4> <p>Yield: approx. 1.5 cups </p> <h4></h4> <h4>INGREDIENTS</h4> <p>14 oz. Sweetened Condensed Milk <p>4 (1oz.) squares semi-sweet chocolate <p>2 Tbs. butter <p>1 tsp. vanilla <p> <h4></h4> <h4>DIRECTIONS: <font style="font-weight: normal" size="2">Mix the first three ingredients together in a small saucepan. Heat over medium heat until the chocolate is melted. Remove from heat, add vanilla and stir until thoroughly blended.</font></h4> Suzie L.http://www.blogger.com/profile/14187842891099447088noreply@blogger.com0tag:blogger.com,1999:blog-3966041266191883714.post-81144574986285132552011-12-08T00:25:00.001-06:002011-12-08T00:25:44.341-06:00Sweet (irresistible) snack<p> </p> <h4><font size="5">Nutty Cereal Mix </font></h4> <h4><font size="2"><font style="font-weight: normal">(I have no idea what it’s truly called because I didn’t ask for the recipe name!)</font></font></h4> <p>Yield: A LOT – Believe it or not, this was doubled in many of the recipes I researched.</p> <h4></h4> <h4>INGREDIENTS</h4> <p>1 cup butter <p>1 cup white sugar <p>1 cup light corn syrup <p>1/2 cup flaked coconut <p>20 oz. cereal – Crispix, Rice Chex, Corn Chex, Honey Nut Chex <p>3/4 cup sliced almonds (toasted under a broiler until nicely browned) <p>DIRECTIONS: Boil butter, sugar, and corn syrup for 3 minutes. <p><a href="http://lh4.ggpht.com/-tTNQWLqRPdc/TuBYVRsu2QI/AAAAAAAAGNQ/QXJYWHhArnY/s1600-h/008%252520%2525283%252529%25255B3%25255D.jpg"><img style="background-image: none; border-bottom: 0px; border-left: 0px; padding-left: 0px; padding-right: 0px; display: inline; border-top: 0px; border-right: 0px; padding-top: 0px" title="008 (3)" border="0" alt="008 (3)" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhoC90YSp6agKXWS3htiJjDi5SJaM0G-T4CS-DpUR4E6leigVhkAiA0OahFwfOXZeiEizEIzFxTHOtxU53Lshrlxmb9Rg-7oheb_Z8wiLQzQ6UPits6HPqeol7txSLTmBCH0qA8oB9pzyo/?imgmax=800" width="244" height="164"></a></p> <p><a href="http://lh5.ggpht.com/-DnreFKrnHuw/TuBYWdpvk-I/AAAAAAAAGNg/tc0h7iclK8A/s1600-h/009%252520%2525283%252529%25255B3%25255D.jpg"><img style="background-image: none; border-bottom: 0px; border-left: 0px; padding-left: 0px; padding-right: 0px; display: inline; border-top: 0px; border-right: 0px; padding-top: 0px" title="009 (3)" border="0" alt="009 (3)" src="http://lh6.ggpht.com/-fkXEyeXD4xs/TuBYW-je4zI/AAAAAAAAGNo/kYu8DcuGsS8/009%252520%2525283%252529_thumb.jpg?imgmax=800" width="244" height="164"></a></p> <p>Measure cereal, coconut, and almonds into a large bowl. <p><a href="http://lh5.ggpht.com/-4ebbSSAhpDY/TuBYXXEPm2I/AAAAAAAAGNw/nlTzZ7RDDM4/s1600-h/004%252520%2525283%252529%25255B3%25255D.jpg"><img style="background-image: none; border-bottom: 0px; border-left: 0px; padding-left: 0px; padding-right: 0px; display: inline; border-top: 0px; border-right: 0px; padding-top: 0px" title="004 (3)" border="0" alt="004 (3)" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiy4wSq1hH2qfe646lV9jOl58vNUhvsGblqsSM3P68rpkbCGwugZF1z-6YU9dESgLn7_E1ETKlW9zSW0vZ5yPJ7n7GiyUnzIuUJ6Avs1iHUvYPdKZ3tEHSHpCVDfbro82EErg2H-NaYZIg/?imgmax=800" width="244" height="164"></a></p> <p><a href="http://lh3.ggpht.com/-L8RWxtYIHpI/TuBYYYiZZqI/AAAAAAAAGOA/WP6-NFRh2Ns/s1600-h/006%252520%2525283%252529%25255B3%25255D.jpg"><img style="background-image: none; border-bottom: 0px; border-left: 0px; margin: 0px; padding-left: 0px; padding-right: 0px; display: inline; border-top: 0px; border-right: 0px; padding-top: 0px" title="006 (3)" border="0" alt="006 (3)" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiKFyy3jsBwnfjI6zfeYefcfJAYcX_KiWrAENBGZkGWx2aZbkJKgseitiKlwZ7tMWwA8nYroZavlGgz_AeyFuPr90gu0bG33NTNNWDj1UgSdLCHKQ4vRuLfezKH6JwB4znhCv6NhVq7SSI/?imgmax=800" width="244" height="164"></a></p> <p>Pour syrup over the mixture and stir until coated. <p><a href="http://lh5.ggpht.com/-kTuDwunLm9o/TuBYZc7fPdI/AAAAAAAAGOQ/tQkO9-X6s4Q/s1600-h/011%252520%2525282%252529%25255B3%25255D.jpg"><img style="background-image: none; border-bottom: 0px; border-left: 0px; padding-left: 0px; padding-right: 0px; display: inline; border-top: 0px; border-right: 0px; padding-top: 0px" title="011 (2)" border="0" alt="011 (2)" src="http://lh5.ggpht.com/-yI8SXiTVvug/TuBYZ6c1zBI/AAAAAAAAGOY/UNDRtAWMQLE/011%252520%2525282%252529_thumb.jpg?imgmax=800" width="244" height="164"></a> <p>Spread the mixture out on waxed paper to cool. Store in an airtight container. <p>Note: The almonds can be omitted or reduced, and the coconut can be reduced, as well, to suit individual tastes. Either way, it won’t last long! Suzie L.http://www.blogger.com/profile/14187842891099447088noreply@blogger.com0tag:blogger.com,1999:blog-3966041266191883714.post-57279939374028136082011-11-13T19:58:00.000-06:002011-11-16T14:58:34.651-06:00Turkey<p> </p> <p><a href="http://lh5.ggpht.com/-KdD3Ccj4-tk/TsQj-BjwfYI/AAAAAAAAF7g/aDZMJcDowhU/s1600-h/015%25255B3%25255D.jpg"><img style="background-image: none; border-right-width: 0px; padding-left: 0px; padding-right: 0px; display: block; float: none; border-top-width: 0px; border-bottom-width: 0px; margin-left: auto; border-left-width: 0px; margin-right: auto; padding-top: 0px" title="015" border="0" alt="015" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhrPd1VBBGbOSGml7wmv9AzreXZUt9Qg8KqmXTPlBRujkqq1fnwe9isLs97rIH_p8VbfbxHkhyEo00HavokAU2Rx-_eM8OVwhVDlE5PHIVBNiz0Etg3_Cy86tkQHa1_K9SK8xEgY-peQHw/?imgmax=800" width="244" height="184"></a></p> <p>I believe this was my first solo attempt at ‘large’ turkey baking. </p> <p>Our 4-H club did a traditional Thanksgiving meal for it’s November meeting/potluck last year, and we enjoyed it so much we decided to do it again. Our family hosted this past Sunday and it’s always easier to bake the turkey in the location where it will be served. This is a 16 pounder and I <em>stressed</em> about it! I read through cookbooks and checked online to make sure I’d have enough time to roast it. Sunday morning, I got up at 5am to wash the bird (it’d been thawing since Tuesday) and prepare it for baking. I stuffed it with onions and celery, then basted it with butter and poultry seasoning. I even loosened up the skin around the breast and slathered some seasoned butter under the skin. That wasn’t easy! </p> <p>The bird went into the oven at 6am. Before leaving for Mass, I did cover the bird in foil. I came home early from religious ed. and took it out of the oven at 11am. The pop-up was popped; I’m not sure for how long. I removed the bird from the oven and covered it in foil to rest and let the juices re-distribute. It sat until Noon. I started slicing and cutting up at that time. The meat wasn’t too hot to handle and it sliced nicely, even with my limited knowledge. At least no one complained!</p> <p>Last year, I roasted a smaller bird and it fit in an oven bag. We didn’t have left-overs. I knew we’d need a larger bird this year because there were more people and the kids have grown. I had almost a gallon bag of leftovers and was thrilled. We’ve been eating turkey noodle soup, sandwiches, and turkey a la king all week. </p> <p>I’d still like to try smoking a turkey on the grill…</p> Suzie L.http://www.blogger.com/profile/14187842891099447088noreply@blogger.com0tag:blogger.com,1999:blog-3966041266191883714.post-71844769740021497132011-08-26T08:43:00.000-05:002011-08-26T08:43:00.769-05:00Chocolate anyone??<h4><font size="5"></font> </h4> <h4><font size="5">Mom’s Chocolate Chip Cookies</font></h4> <p>Yield: 3.5 dozen</p> <p>Note: This recipe is from my mom. You can substitute chocolate pudding and white chocolate chips or make up your own combinations. Chocolate-chocolate, chocolate-butterscotch, vanilla-chocolate… the list is long. I usually eliminate nuts from any recipe, and this recipe doubles well. <h4> </h4> <h4>INGREDIENTS</h4> <p>1 cup butter <p>1/4 cup white sugar <p>3/4 cup brown sugar <p>2 eggs <p>2 1/4 cups flour <p>1 tsp. baking soda <p>1 tsp. vanilla <p>1 pkg instant vanilla pudding <p>1 – 12oz. pkg. chocolate chips <p>1 cup nuts, chopped (optional) <p> <h4></h4> <h4>DIRECTIONS: <font size="2"><font style="font-weight: normal">Preheat oven to 357 degrees. Cream butter and sugars. Add egg and beat until smooth. Add vanilla, baking soda, and flour. Mix until ‘just’ mixed. Add pudding, chocolate chips and nuts. Mix together. Bake at 375 degrees for 10-12 minutes. Let cool a few minutes on the cookie sheet. Remove from cookie sheet to a cooling rack and cool completely before storing.</font></font></h4> Suzie L.http://www.blogger.com/profile/14187842891099447088noreply@blogger.com0tag:blogger.com,1999:blog-3966041266191883714.post-25136009643157511972011-08-25T18:40:00.001-05:002011-08-25T18:40:34.541-05:00Planning meals & MSCD<p> </p> <p><font size="2">As we look to start school after Labor Day, it’s also time to start up the menu planning and plan for a Mini Session Cooking Day (MSCD) while I still have time. I planned out five week’s and left plenty of room for leftovers. With Dash gone at supper time for football practice, it’s challenging to adjust the quantities appropriately!</font></p> <p><font size="2">Once school starts, free time for cooking disappears and it’s so nice to have a few home-made meals in the freezer to pull out on <font face="CK Barbed Wire">crazy</font> days (you know the ones where you planned to be done at 2pm, but are still there at 5pm for some unknown reason??).</font></p> <p><font size="2">Monday was my opportunity for a MSCD. I planned it out the night before and chose recipes for which I already had ingredients on hand. This is what’s in the freezer (or frig or pantry) today…</font></p> <p><font size="2">2 gallons Italian Sausage Soup</font></p> <p><font size="2">2 gallons <a href="http://dfdining.blogspot.com/2011/08/favorite-taco-soup.html">Taco Soup</a></font></p> <p><font size="2">2 dozen Meatballs</font></p> <p><font size="2">2 quarts Mexican meat filling</font></p> <p><font size="2">1 loaf Chocolate chip Pumpkin Bread (one was eaten, the other is on the counter!)</font></p> <p><font size="2">2 dozen <a href="http://www.30daygourmet.com/recipes/1016.aspx">Chocolate dipped Peanut Butter Balls</a>*</font></p> <p><font size="2">2 dozen <a href="http://www.foodnetwork.com/recipes/cooking-live/chocolate-peanut-butter-no-bake-cookies-recipe/index.html">No-Bake cookies</a></font></p> <p><font size="2">2 quarts Taco Rice</font></p> <p><font size="2">10 bags <a href="http://www.food.com/recipe/brownie-mix-amazing-every-single-dang-time-116597">Brownie mix</a> (each makes an 8x8 inch pan)</font></p> <p><font size="2">Dash made the Brownie mix and prepared the peanut butter balls for dipping. That helped sooo very much. </font>Some of the recipes are on my blog, others are available for free (some after joining) on the website of <a href="http://www.30daygourmet.com/">30 Day Gourmet.</a> </p> <p>*These are so easy and absolutely yummy. Great treat for harvest time lunch boxes when the guys want something candy-like, but I don’t want to pay the price for candy. I had about half of a White Chocolate Flavor Ghirardelli candy making and dipping bar (2.5 lbs purchased at Sam’s Club during Christmas season) leftover. I used half (so a quarter of the package) for the recipe. </p> Suzie L.http://www.blogger.com/profile/14187842891099447088noreply@blogger.com0tag:blogger.com,1999:blog-3966041266191883714.post-75876930877319445052011-08-25T18:38:00.001-05:002011-08-25T18:38:17.126-05:00Favorite Taco Soup<p><strong></strong> </p> <p><strong><font size="4"><u>TACO SOUP</u></font></strong> </p> <p>Notes: This recipe is from Suzie’s NE friend, Michelle M.<br>Servings: Approximately 12<br></p> <p>INGREDIENTS:</p> <p>2 lb. Hamburger<br>1 small chopped onion<br>4 oz. can Chopped Green Chilis<br>1 Pkg. (1.25oz.) Taco Seasoning (we make our own Taco Seasoning Mix)<br>1 pkg (1oz.) Ranch mix<br>2 cans (15oz.) Chili Recipe Stewed Tomatoes (I can my own Mexican Stewed Tomatoes)<br>2 cans (15oz.) Bush’s Hot Chili Beans (generally use the store brand)<br>1 ½ -2 cups Water<br>8oz. Mexican Blend Cheeses<br>1 Bag Fritos (Ranch or Chili Cheese Flavored are good, but plain Fritos are used more often at our home)<br>8oz Sour Cream (we use more sour cream!)</p> <p>DIRECTIONS:<br>Brown hamburger & chopped onion, drain grease. Add chopped green chilies, beans, tomatoes, taco & ranch seasonings, and water. Simmer 30-45 minutes for best results or let it simmer in the crock pot for 4-6 hours. Serve soup over the Fritos. Then, top with cheese and sour cream.</p> <p>FREEZING:<br>Cool completely. Transfer to a gallon freezer bag. Remove as much air as possible. Double bag for safety! Label and freeze on a cookie tray to keep the bag flat.</p> <p>PREPARATION:<br>Thaw in the frig or in microwave. Reheat on the stove or in a crock pot. Serve soup over Fritos. Top with shredded cheese and sour cream.</p> Suzie L.http://www.blogger.com/profile/14187842891099447088noreply@blogger.com1tag:blogger.com,1999:blog-3966041266191883714.post-11326364439400337562011-08-22T16:29:00.000-05:002011-08-22T16:29:00.177-05:00Chocolate Substitution Chart<p> </p> <blockquote> <p><b>I recently had need for chocolate substitution…</b> <p><b><em>Hubby’s birthday = German Chocolate Cake. </em></b> <p><b>German Chocolate Cake = Sweet Baking Chocolate 4oz. </b> <p><b>Bare Cupboard = Substitution!</b> <p><b></b> <p><b><font size="4">Chocolate, Bittersweet:</font></b> <blockquote> <p>Substitute 1 (1-ounce) square <u>semi-sweet baking chocolate</u> for 1 (1-ounce) square bittersweet baking chocolate. <p>Bittersweet and semisweet chocolate may be used interchangeably in recipes, but there may be slight differences in flavor and texture. </p></blockquote> <p><b><br><font size="4">Chocolate, Semi-Sweet:</font></b> <blockquote> <p>3 tablespoons <u>chocolate chips</u> for every 1-ounce semi-sweet baking chocolate. <p>1-ounce <u>bittersweet baking chocolate</u> for every 1-ounce semi-sweet bittersweet baking chocolate. <p>1-ounce <u>unsweetened baking chocolate</u> and 1 tablespoon granulated sugar for every 1-ounce semi-sweet baking chocolate. <p>3 tablespoons <u>unsweetened cocoa powder</u>, 3 tablespoons sugar and 1 tablespoon butter, margarine or shortening for every 1 ounces of semi-sweet baking chocolate. </p></blockquote> <p><b><font size="4">Chocolate Chips, Semi-Sweet:</font></b> <blockquote> <p>1 ounce <u>semi-sweet baking chocolate</u> for every 1 ounce of semi-sweet chocolate chips. <p>1-ounce <u>sweet baking chocolate</u> for every 1-ounce chocolate chips. <p>1-ounce <u>unsweetened chocolate</u> plus 1 tablespoons sugar for every 1-ounce chocolate chips</p></blockquote> <p><b><font size="4">Chocolate, Sweet Baking (German's):</font></b> <blockquote> <p>3 tablespoons <u>unsweetened cocoa powder</u>, 4 teaspoons sugar, and 1 tablespoon butter, shortening or vegetable oil for every 1-ounce German's sweet baking chocolate. <p>1 ounce <u>dark sweet chocolate</u> for every 1 ounce German's sweet baking chocolate.</p></blockquote> <p><b><font size="4">Chocolate, Unsweetened:</font></b> <blockquote> <p>3 level tablespoons <u>unsweetened cocoa</u> and 1 tablespoon butter, margarine or shortening for every 1-ounce unsweetened baking chocolate. <p>3 level tablespoons <u>Dutch-process cocoa</u> plus 1 tablespoon shortening, butter, or oil for every 1-ounce unsweetened baking chocolate. <p>1/2 cup (3 ounces) <u>unsweetened chocolate chips or morsels</u> - plus cut sugar by 1/4 cup and shortening by 1 tablespoon in your recipe.</p></blockquote> <p><b><font size="4">Cocoa, Unsweetened:</font></b> <blockquote> <p>Substitute equal amounts of <u>Dutch-processed cocoa</u> for unsweetened cocoa. Leave out any baking soda called for in the recipe. <p>3 tablespoon <u>carob powder</u> plus 2 tablespoons water for every 1-ounce unsweetened cocoa. <p>Do not substitute instant cocoa mix for unsweetened cocoa in any recipe.</p></blockquote> <p><b><font size="4">Dutch-Process Cocoa: </font></b> <blockquote> <p><em>3 tablespoons <u>unsweetened cocoa powder</u> plus a pinch (1/8 teaspoon) baking soda for every 1-ounce Dutch-Process Cocoa.</em> <p><em>1 ounce <u>unsweetened chocolate</u> plus 1/8 teaspoon baking soda (reduce fat in recipe by 1 tablespoon).</em> <p><em>3 tablespoons <u>carob powder</u> for every 1-ounce Dutch Process Cocoa.</em></p></blockquote> <p><b><font size="4">Milk Chocolate:</font></b> <blockquote> <p>Substitute equal amounts of <u>sweet chocolate</u> OR <u>semi-sweet chocolate</u> for milk chocolate.</p></blockquote></blockquote> Suzie L.http://www.blogger.com/profile/14187842891099447088noreply@blogger.com0tag:blogger.com,1999:blog-3966041266191883714.post-57910064612879200532011-08-14T15:56:00.001-05:002011-08-14T15:56:49.839-05:00At your repeated request!<h4><font size="5">Blueberry French Toast</font></h4> <p>Yield: 8-12 servings</p> <p> </p> <h4>INGREDIENTS</h4> <p>12-14 slices day old bread (I used a large loaf of French bread cut into 1” cubes) <p>2 (8oz.) pkgs. cream cheese <p>1 cup fresh or frozen blueberries <p>12 eggs <p>2 cups milk <p>1/3 cup maple syrup or honey <p> <h4></h4> <h4>DIRECTIONS: <font size="2"><font style="font-weight: normal">Cut bread into 1” cubes. Place half into greased 9x13-inch pan. cut cream cheese into 1-inch cubes and place over bread cubes. top with blueberries and remaining bread. In large bowl, beat eggs. Add milk and syrup. Mix well and pour over bread. Cover and chill 8 hours or overnight. Remove from refrigerator 30 minutes before baking. Cover with foil and back at 350 degrees for 30 minutes. Uncover and bake 25-30 minutes more or until golden brown and center is set.</font></font></h4> <p><strong><font size="3">SAUCE</font></strong></p> <p>1 cup sugar</p> <p>2 1/2 Tbls. cornstarch</p> <p>1 cup water</p> <h4>DIRECTIONS: <font style="font-weight: normal" size="2">In saucepan, combine sauce ingredients. Bring to boil over medium heat for 3 minutes, stirring constantly. Stir in 1 cup blueberries. Reduce heat and simmer 8-10 minutes until berries burst. Put sauce into pour pitcher to serve over hot dish. </font></h4> <p> </p> <p>**This dish reheats fabulously! We ate it almost three days in a row and enjoyed every bite. I didn’t think to take a picture, but it looks wonderful, too. </p> Suzie L.http://www.blogger.com/profile/14187842891099447088noreply@blogger.com1tag:blogger.com,1999:blog-3966041266191883714.post-76500530169706767772011-08-05T22:22:00.001-05:002011-08-05T22:22:19.806-05:00Peanut Butter and Chocolate<h4>… is always a good combination!</h4> <p> </p> <h4><a href="http://lh3.ggpht.com/-TjfoJJXh5yc/TjyzZ-nzFpI/AAAAAAAAE0I/xPEbp2OwWIs/s1600-h/1635.jpg"><img style="background-image: none; border-right-width: 0px; padding-left: 0px; padding-right: 0px; display: inline; border-top-width: 0px; border-bottom-width: 0px; border-left-width: 0px; padding-top: 0px" title="163" border="0" alt="163" src="http://lh3.ggpht.com/-r_ACZaYpyYY/Tjyzai2MVGI/AAAAAAAAE0Q/ghIvF84jPq8/163_thumb4.jpg?imgmax=800" width="246" height="165"></a></h4> <p> </p> <h4><font size="5">Peanut Butter Finger Bars</font></h4> <p>Yield: 20 servings </p> <h4> </h4> <h4>INGREDIENTS:</h4> <p>1/2 cup butter <p>1/2 cup white sugar <p>1/2 cup brown sugar <p>1/3 cup peanut butter <p>1 egg <p>1 cup flour <p>1 cup oatmeal <p>1/2 tsp. baking soda <p>1/2 tsp. vanilla <p>1/4 tsp. salt <p>1 cup semi-sweet chocolate chips <p><strong>DRIZZLE INGREDIENTS:</strong> <p>1/2 cup powdered sugar <p>2 Tbls. peanut butter <p>3 to 5 tsp. milk <p> <p><strong>DIRECTIONS:</strong> Preheat oven to 350 degrees. Cream butter and sugars. Add peanut butter and blend together. Add egg and beat until mixed. Add flour, oatmeal, baking soda, vanilla and salt. Mix well. Spread mixture into a 13x9 inch pan. Press evenly. Bake for 15-20 minutes in a 350 degree oven. <p>Immediately after taking bars out of the oven, sprinkle 1 cup chocolate chips over the top. Let stand 5 minutes, then spread evenly to coat bars. <p>In a small bowl, mix together the Drizzle Ingredients. Drizzle over chocolate frosting. Cool completely and cut into bars. These bars freeze quite well. Suzie L.http://www.blogger.com/profile/14187842891099447088noreply@blogger.com3tag:blogger.com,1999:blog-3966041266191883714.post-26411199844219980842011-07-30T17:51:00.000-05:002011-07-30T17:53:32.390-05:00Canning Cherries!<p>Thursday was the day to accomplish the task. I enlisted Angelina because this may well be her 4-H Food Preservation project for the coming 4-H year. As a 4-Her, I remember receiving a Grand on my cherries one year. </p> <p>Memories of my dad, and all of us kids, eating canned cherries are still quite vivid. I have no idea if my family will like canned cherries as much as my dad and siblings did years ago, but I’m always looking for a good alternative to boxed cold cereal for our breakfasts. </p> <p>Each canned quart needs about 2 to 2.5 pounds of cherries, pints approximately half that amount. We’ll use a raw pack with a light sugar syrup. Interestingly, the Ball Canning Book recommends pricking each cherry if they are not pitted … I do NOT remember doing this when canning with my mom. Rather than rely on my somewhat shady memories of canning, we’ll prick the cherries to prevent bursting or shrinking.</p> <p><font size="4"><strong><u>Light Sugar Syrup</u></strong></font></p> <p>2 1/4 cups granulated sugar</p> <p>5 1/2 cups water</p> <p>Combine the sugar and water in a saucepan and heat at med-high until the sugar is dissolved. Keep the sugar syrup heated until ready to pour over fruit. Each batch yields 6 1/2 cups of syrup. (I like to make a double batch right away. If there is leftover it can be stored in the frig for a couple weeks until the next canning session.)</p> <p> </p> <p><strong><font size="4"><u>Cherries</u></font></strong></p> <p>Raw Pack Processing: </p> <p>1. Wash cherries and drain.</p> <p> <a href="http://lh5.ggpht.com/-GZTlgUiPs3g/TjSLMzcV8QI/AAAAAAAAEp8/I-ja2aXtMug/s1600-h/004%252520%2525283%252529%25255B3%25255D.jpg"><img style="background-image: none; border-bottom: 0px; border-left: 0px; padding-left: 0px; padding-right: 0px; display: inline; border-top: 0px; border-right: 0px; padding-top: 0px" title="004 (3)" border="0" alt="004 (3)" src="http://lh3.ggpht.com/-U9DLfqaLp8c/TjSLNVp5vSI/AAAAAAAAEqA/ncMcqqkHT4w/004%252520%2525283%252529_thumb.jpg?imgmax=800" width="244" height="164"></a></p> <p>2. Prepare the light syrup, and keep it hot.</p> <p><a href="http://lh6.ggpht.com/-UkrLYzxTfNo/TjSLNrdTeVI/AAAAAAAAEqE/bJxs-vHUcbU/s1600-h/001%252520%2525285%252529%25255B3%25255D.jpg"><img style="background-image: none; border-bottom: 0px; border-left: 0px; padding-left: 0px; padding-right: 0px; display: inline; border-top: 0px; border-right: 0px; padding-top: 0px" title="001 (5)" border="0" alt="001 (5)" src="http://lh4.ggpht.com/-dS0fh2T8L7A/TjSLONSrWUI/AAAAAAAAEqI/UoC7Fz7wtJs/001%252520%2525285%252529_thumb.jpg?imgmax=800" width="164" height="244"></a></p> <p>3. Sterilize jars. I have used the dishwasher to sterilize, but have also used the boiling water in the canner to accomplish the task. The dishwasher will keep the jars hot, but you can also use the oven to keep jars hot. </p> <p><a href="http://lh5.ggpht.com/-QltBfyxwKe4/TjSLORYvdmI/AAAAAAAAEqM/nNlwsDQzxIM/s1600-h/002%252520%2525285%252529%25255B3%25255D.jpg"><img style="background-image: none; border-bottom: 0px; border-left: 0px; padding-left: 0px; padding-right: 0px; display: inline; border-top: 0px; border-right: 0px; padding-top: 0px" title="002 (5)" border="0" alt="002 (5)" src="http://lh5.ggpht.com/-25A_Eee_KSc/TjSLO6vd5sI/AAAAAAAAEqQ/IFJBPbAk5rY/002%252520%2525285%252529_thumb.jpg?imgmax=800" width="244" height="164"></a></p> <p><a href="http://lh3.ggpht.com/-wr_Ib64Zc0Q/TjSLPeoJWMI/AAAAAAAAEqU/pKRGv_iix9s/s1600-h/006%252520%2525283%252529%25255B3%25255D.jpg"><img style="background-image: none; border-bottom: 0px; border-left: 0px; padding-left: 0px; padding-right: 0px; display: inline; border-top: 0px; border-right: 0px; padding-top: 0px" title="006 (3)" border="0" alt="006 (3)" src="http://lh3.ggpht.com/-vw_lc5_9ruI/TjSLP1_zDyI/AAAAAAAAEqY/TfvN0V-fJvo/006%252520%2525283%252529_thumb.jpg?imgmax=800" width="244" height="164"></a></p> <p> </p> <p>4. Ladle 1/2 cup hot syrup into a sterilized, hot jar.</p> <p> <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEil_5NqFzwhSAOKpAoHTQF_u8MN0kT_tkknctWl3WsyBRNmNs_2tUT5bTejj1GbvKrNuIgPCWN93qBZX2dCLk1jQNOSl-Upo-gDqKgV3JjzRbBpUTtrxayMBKArzaBumXEhuV6-1HGYJE0/s1600-h/007%252520%2525283%252529%25255B3%25255D.jpg"><img style="background-image: none; border-bottom: 0px; border-left: 0px; padding-left: 0px; padding-right: 0px; display: inline; border-top: 0px; border-right: 0px; padding-top: 0px" title="007 (3)" border="0" alt="007 (3)" src="http://lh5.ggpht.com/-pSHNcYbdyR4/TjSLQoPq2BI/AAAAAAAAEqg/Pm5ZDx6kNZs/007%252520%2525283%252529_thumb.jpg?imgmax=800" width="164" height="244"></a></p> <p>5. Fill jar with cherries. Shake the jar gently to pack the cherries and leave 1/2 inch headspace. </p> <p><a href="http://lh5.ggpht.com/-HQPGW9VdUIA/TjSLRPagRxI/AAAAAAAAEqk/4lBBElo40oA/s1600-h/008%252520%2525283%252529%25255B3%25255D.jpg"><img style="background-image: none; border-bottom: 0px; border-left: 0px; padding-left: 0px; padding-right: 0px; display: inline; border-top: 0px; border-right: 0px; padding-top: 0px" title="008 (3)" border="0" alt="008 (3)" src="http://lh3.ggpht.com/-hjpDpFk5Uuc/TjSLR1A_-LI/AAAAAAAAEqo/vT8BtQWnn4U/008%252520%2525283%252529_thumb.jpg?imgmax=800" width="164" height="244"></a></p> <p><a href="http://lh4.ggpht.com/-dx3JHcAvw4o/TjSLSYO2iiI/AAAAAAAAEqs/KPO-t8vKV2g/s1600-h/009%252520%2525283%252529%25255B3%25255D.jpg"><img style="background-image: none; border-bottom: 0px; border-left: 0px; padding-left: 0px; padding-right: 0px; display: inline; border-top: 0px; border-right: 0px; padding-top: 0px" title="009 (3)" border="0" alt="009 (3)" src="http://lh4.ggpht.com/-rDoXlzUdatM/TjSLSsIt0AI/AAAAAAAAEqw/x4LTUDadXoc/009%252520%2525283%252529_thumb.jpg?imgmax=800" width="244" height="164"></a></p> <p><a href="http://lh5.ggpht.com/-v_n0bF5AY7A/TjSLS7iVKoI/AAAAAAAAEq0/uQ7JdRCSSxs/s1600-h/010%252520%2525283%252529%25255B3%25255D.jpg"><img style="background-image: none; border-bottom: 0px; border-left: 0px; padding-left: 0px; padding-right: 0px; display: inline; border-top: 0px; border-right: 0px; padding-top: 0px" title="010 (3)" border="0" alt="010 (3)" src="http://lh3.ggpht.com/-IffcprWWSd4/TjSLTRVRoKI/AAAAAAAAEq4/P6a233jmpFE/010%252520%2525283%252529_thumb.jpg?imgmax=800" width="164" height="244"></a></p> <p>6. Ladle hot syrup over the cherries to cover. Remove air bubbles, wipe jar rims and cap. </p> <p> </p> <p><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjzTbw-v-Qy2beCggVABPxXQj534g1B6GlCP98DE37Ft9lzzUwWU8DbFf-AA7EkiDsXaK-l7MkZtaAC_pDOl2zLbYaoUxt9t0Jz_pvh8ovkhbirYELMkBPih3aLNVtwOMjh9c_KfaETU7Q/s1600-h/012%252520%2525283%252529%25255B3%25255D.jpg"><img style="background-image: none; border-bottom: 0px; border-left: 0px; padding-left: 0px; padding-right: 0px; display: inline; border-top: 0px; border-right: 0px; padding-top: 0px" title="012 (3)" border="0" alt="012 (3)" src="http://lh4.ggpht.com/-AsOImqdyQUg/TjSLTzGgWLI/AAAAAAAAErA/M7isS-mY8rE/012%252520%2525283%252529_thumb.jpg?imgmax=800" width="244" height="164"></a></p> <p><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgVB51FVm28R3Gt0WSbgAUKHeqZ1e-V6iGvTruRnZh0axCPGW8F15s82md4IAsZakR89GG3s549CoIR_GaxQmbS1n-hHRAJ1ykp2l8CRFs79eQQj2XKi3y-xf2Wo3FswOrUoCmg6r0s_pQ/s1600-h/013%252520%2525283%252529%25255B3%25255D.jpg"><img style="background-image: none; border-bottom: 0px; border-left: 0px; padding-left: 0px; padding-right: 0px; display: inline; border-top: 0px; border-right: 0px; padding-top: 0px" title="013 (3)" border="0" alt="013 (3)" src="http://lh5.ggpht.com/-tLsG91LXgDo/TjSLU1c5kbI/AAAAAAAAErI/bIMWyCi6abM/013%252520%2525283%252529_thumb.jpg?imgmax=800" width="164" height="244"></a></p> <p><a href="http://lh6.ggpht.com/-r0RYey0-KBI/TjSLV7eSawI/AAAAAAAAErM/dYWZPYLtoS4/s1600-h/014%252520%2525283%252529%25255B3%25255D.jpg"><img style="background-image: none; border-bottom: 0px; border-left: 0px; padding-left: 0px; padding-right: 0px; display: inline; border-top: 0px; border-right: 0px; padding-top: 0px" title="014 (3)" border="0" alt="014 (3)" src="http://lh5.ggpht.com/-VRSm5htdyws/TjSLWM1YGiI/AAAAAAAAErQ/cA4wyXEAn5s/014%252520%2525283%252529_thumb.jpg?imgmax=800" width="244" height="164"></a></p> <p> </p> <p>7. Process pints and quarts for 25 minutes in a boiling water canner. Since we live above sea level, our processing time is adjusted by adding 5 minutes.</p> <p><a href="http://lh3.ggpht.com/-zVbLxfbWedE/TjSLWayZOOI/AAAAAAAAErU/g1cmHb0kgVs/s1600-h/015%252520%2525283%252529%25255B3%25255D.jpg"><img style="background-image: none; border-bottom: 0px; border-left: 0px; padding-left: 0px; padding-right: 0px; display: inline; border-top: 0px; border-right: 0px; padding-top: 0px" title="015 (3)" border="0" alt="015 (3)" src="http://lh4.ggpht.com/-vlcytTEZ-78/TjSLYwJkHLI/AAAAAAAAErY/Y_Iw3grY3eo/015%252520%2525283%252529_thumb.jpg?imgmax=800" width="164" height="244"></a></p> <p><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhaBJgt7uIht95OoHgHT4f6l9Zh4Mq4sGy5wMM8dVdRtYi4boS8GicsnUvna4BVlf-Ux0JWj_BMVIqM5Fz7svfef4OimGCMLSx0-sBB7pqS_CpH0yhjs2Scbwr2Gxd9ylrYi_h6_FAjNj0/s1600-h/016%252520%2525283%252529%25255B3%25255D.jpg"><img style="background-image: none; border-bottom: 0px; border-left: 0px; padding-left: 0px; padding-right: 0px; display: inline; border-top: 0px; border-right: 0px; padding-top: 0px" title="016 (3)" border="0" alt="016 (3)" src="http://lh5.ggpht.com/-uiZuWA_ijxU/TjSLZ4AZ6WI/AAAAAAAAErg/fmGf2NzfIU0/016%252520%2525283%252529_thumb.jpg?imgmax=800" width="244" height="164"></a></p> <p>8. Let jars cool for 24 hours before storing.</p> <p><a href="http://lh6.ggpht.com/-pkXouO91D6M/TjSLaXz0YBI/AAAAAAAAErk/MHODVmo_7Po/s1600-h/017%252520%2525283%252529%25255B3%25255D.jpg"><img style="background-image: none; border-bottom: 0px; border-left: 0px; padding-left: 0px; padding-right: 0px; display: inline; border-top: 0px; border-right: 0px; padding-top: 0px" title="017 (3)" border="0" alt="017 (3)" src="http://lh6.ggpht.com/-9wfsMr6nlQU/TjSLa3-OeHI/AAAAAAAAEro/oPb8HuqiS58/017%252520%2525283%252529_thumb.jpg?imgmax=800" width="244" height="164"></a></p> Suzie L.http://www.blogger.com/profile/14187842891099447088noreply@blogger.com0tag:blogger.com,1999:blog-3966041266191883714.post-75950593216421004882011-07-27T21:05:00.000-05:002011-07-27T21:06:15.772-05:00Strawberry Scones<blockquote> <p> </p></blockquote> <p>First saw these on <u><a href="http://andeverythinginitsplace.wordpress.com/2011/07/23/dear-july/">Regan’s</a></u>, then had to link and link to find them <a href="http://confessionsoftart.blogspot.com/2009/03/strawberry-scones.html">here</a><u></u>! I planned to freeze them for next week, but I snuck a taste before they cooled completely. Utterly light and delightful! </p> <p>My only issue is that the batter doesn’t make enough to completely fill my mini scone pan. I’ll find a way to adjust and add about a quarter more to the dough (there are plenty of strawberries to accommodate) and fill the remaining 4 scone forms. Either that or I need to make them all smaller!</p> <p><em>My notes and changes are italicized.</em></p> <p><em><a href="http://lh4.ggpht.com/-HR-BIjReTR0/TjDEDuCl1eI/AAAAAAAAEpE/F3CSiC3Nx_Q/s1600-h/002%252520%2525284%252529%25255B4%25255D.jpg"><img style="background-image: none; border-bottom: 0px; border-left: 0px; padding-left: 0px; padding-right: 0px; display: inline; border-top: 0px; border-right: 0px; padding-top: 0px" title="002 (4)" border="0" alt="002 (4)" src="http://lh6.ggpht.com/-ZHMxPS3t5-w/TjDEEfhcNUI/AAAAAAAAEpI/kL4YKPLUJWE/002%252520%2525284%252529_thumb%25255B1%25255D.jpg?imgmax=800" width="246" height="166"></a></em></p> <p><u><font size="4">Strawberry Scones</font></u></p> <p>Yields: 6 large scones or 12 mini scones <p>Ingredients: <p>1 cup diced strawberries (or other fruit) <p>3 Tablespoons granulated sugar <p>2 cups all-purpose flour <p>2 teaspoon baking powder <p>¼ teaspoon salt <p>6 Tablespoons butter, cubed <p>2/3 cup half-and-half or cream or cold buttermilk* <p>Topping: <p>1 Tablespoon granulated sugar <p>Preheat oven to 400 degrees. Lightly grease a cookie sheet. <i>I used a mini scone pan.</i> <p>If using larger fruit, cut into bite-sized pieces. Sprinkle fruit with ½ tablespoon sugar; set aside. Be sure to dice the pieces small or they tend to fall out of the dough. They’ll still be plenty prominent in your finished scones. <p>Combine remaining sugar with flour, baking powder and salt. Add butter, using a pastry cutter or 2 knives to cut in butter (you may want to use your dingers to be sure butter is evenly mixed into flour). Stir in fruit; then add cream/half-and-half/buttermilk all at once. Use spatula to gently stir dough until it holds together. <i>I chose to add the fruit last because I didn’t want it to break up when I was mixing the dough. I also chose to eliminate the kneading, as the dough was fully incorporated by mixing in the bowl.</i> <p>Turn onto a lightly floured surface and knead a few times to incorporate dry ingredients. Be gentle so you don’t break up the berries and don’t overwork the dough. Sprinkle dough with flour if it gets sticky. <p>Press the dough into a circle ¾ inch thick. If any berries peek out, push them into the dough. Cut circle into 6-8 wedges, then transfer wedges to the cookie sheet, leaving ½ inch of space between them. <p><a href="http://lh3.ggpht.com/-S625mpFECoQ/TjDEE1Cv29I/AAAAAAAAEpM/BUdRhZRfFI4/s1600-h/001%252520%2525284%252529%25255B6%25255D.jpg"><img style="background-image: none; border-bottom: 0px; border-left: 0px; padding-left: 0px; padding-right: 0px; display: inline; border-top: 0px; border-right: 0px; padding-top: 0px" title="001 (4)" border="0" alt="001 (4)" src="http://lh3.ggpht.com/-SBt47jH-xBY/TjDEFXyN-gI/AAAAAAAAEpQ/wItvgQ6RRzQ/001%252520%2525284%252529_thumb%25255B3%25255D.jpg?imgmax=800" width="246" height="166"></a></p> <p>Bake 15 minutes. Sprinkle with sugar and bake 5-10 minutes more or until the tops are beginning to brown and spring back when you push them (This took another 15-20 minutes in my oven, but keep a careful watch and check every 5 minutes – you do not want dry scones!). (The sprinkling of sugar over the top for the last few minutes of baking creates a simple, sparkly topping.) <i>My scones were done after a total baking time of 25 minutes.</i></p> <p><em>* I used slightly more (maybe 1 Tablespoon) than 2/3 cup to hold the batter together.</em> Suzie L.http://www.blogger.com/profile/14187842891099447088noreply@blogger.com2tag:blogger.com,1999:blog-3966041266191883714.post-73003917284967244222011-06-30T16:54:00.000-05:002011-07-04T16:55:17.604-05:00Awesome Jelly<p>Angelina's Rhubarb Jelly received a Premium ribbon at the LaMoure county 4-H Achievement Days. Due to flooding in Minot, she won't have the opportunity to show her wares at the ND State Fair (all competition related events have been cancelled). But this jelly is really tasty and she learned a lot. This was her third batch of 'preserves' ... we had a little difficulty with Rhubarb Jam and fruit floating at the top, so she tried jelly with much success.</p> <p><a href="http://lh4.ggpht.com/-RlsDmpZbA7o/ThI2wb_IQNI/AAAAAAAAEaQ/ah7LahF24lc/s1600-h/088%25255B6%25255D.jpg"><img style="background-image: none; border-bottom: 0px; border-left: 0px; padding-left: 0px; padding-right: 0px; display: block; float: none; margin-left: auto; border-top: 0px; margin-right: auto; border-right: 0px; padding-top: 0px" title="088" border="0" alt="088" src="http://lh3.ggpht.com/-HeSHPp2CQMs/ThI2xCc8lSI/AAAAAAAAEaU/ns86B-76X8I/088_thumb%25255B6%25255D.jpg?imgmax=800" width="166" height="240"></a></p> <p> </p> <p><font size="4"><u>Rhubarb Jelly</u></font> – courtesy of <a href="http://www.rhubarbinfo.com/jam">The Rhubarb Compendium</a></p> <p>3 1/2 cups Rhubarb juice</p> <p>1 pkg. Sure Jell powdered pectin</p> <p>4 cups sugar</p> <p>Make according to instructions for cooked jelly in Sure Jell instructions. Process for 10 minutes. Makes 6 half pints.</p> Suzie L.http://www.blogger.com/profile/14187842891099447088noreply@blogger.com0tag:blogger.com,1999:blog-3966041266191883714.post-19154772596209629092011-06-02T22:50:00.001-05:002011-06-02T22:50:39.701-05:00Rhubarb Juice<p> </p> <p><u><font size="4"><strong>Rhubarb Juice</strong></font></u></p> <p>8 cups washed and diced rhubarb</p> <p>8Tbls. sugar</p> <p>5 cups water</p> <p>Directions: Mix all ingredients in a large stock pot. Cook until soft. Boil one minute. Strain the pulp from the juice. At this point, the juice can be used to make jelly, syrup, or canned for later use. The red stalked rhubarb will produce a beautiful red juice, but juice made with green stalks will taste the same. It was also suggested that nutmeg or cinnamon could be added to the juice for a different flavor.</p> <p><a href="http://lh3.ggpht.com/-W0UqCQffQnM/TehaDTaJh9I/AAAAAAAAEJc/3hMBuxvDooE/s1600-h/015%252520%2525284%252529%25255B3%25255D.jpg"><img style="background-image: none; border-bottom: 0px; border-left: 0px; padding-left: 0px; padding-right: 0px; display: inline; border-top: 0px; border-right: 0px; padding-top: 0px" title="015 (4)" border="0" alt="015 (4)" src="http://lh4.ggpht.com/-i0fo_IdmfBg/TehaDt2ZruI/AAAAAAAAEJg/bXeoj8QDv_k/015%252520%2525284%252529_thumb.jpg?imgmax=800" width="244" height="164"></a></p> Suzie L.http://www.blogger.com/profile/14187842891099447088noreply@blogger.com0tag:blogger.com,1999:blog-3966041266191883714.post-72780274559823018712011-05-27T22:07:00.000-05:002011-05-27T22:07:18.402-05:00First Fruit of SpringMy mom tells me that at the first sign of the Rhubarb poking out of the ground, my Grandpa Earl would say, "It's time for Rhubarb Pie!" He's a fan a quite a few different pies, but the first fresh fruit pie of the season is special. I don't have a pie recipe today, but since Angelina enrolled in Food Preservation for 4-H this year, we tried Rhubarb Sauce. The first time I ever tried Rhubarb Sauce was at a 4th of July celebration hosted by friends at their farmstead. The sauce was served over ice cream, creating a perfection of sweet and tangy. I hope to acquire the recipe used that day, but for now, here is the recipe Angelina and I used to preserve our rhubarb.<br />
<br />
<br />
<span style="font-family: Arial, Helvetica, sans-serif; font-size: large;"><u>Rhubarb Sauce</u></span><br />
<br />
<span style="font-family: Arial;">Ingredients:</span><br />
<span style="font-family: Arial;">1.5 to 2 lbs. rhubarb per quart jar</span><br />
<span style="font-family: Arial;">Sugar</span><br />
<br />
<span style="font-family: Arial;">Directions:</span><br />
<span style="font-family: Arial;">Wash the rhubarb stalks and drain. Cut the stalks into 1-inch pieces (we prefer 1/2 inch). Put rhubarb in a large saucepot. For each quart rhubarb measured, add 1/2 to 1 cup sugar (we used 1/2 cup to keep the sauce more tart and tangy). Stir to coat the rhubarb with sugar; let stand 3 to 4 hours in a cool place. Bring slowly to a boil; boil 30 seconds. Pack hot rhubarb and syrup into hot jars, leaving 1/2 inch headspace. Remove air bubbles. Adjust seals and screw bands. Process pints and quarts 15 minutes in a boiling water canner.</span><br />
<br />
<span style="font-family: Arial;">Remove jars from the canner and let cool at least 24 hours. </span>Suzie L.http://www.blogger.com/profile/14187842891099447088noreply@blogger.com0tag:blogger.com,1999:blog-3966041266191883714.post-58171885407226333042011-03-08T10:29:00.000-06:002011-03-09T10:30:04.677-06:00Mardi Gras King Cupcakes<blockquote></blockquote> <p> </p> <p>The lemon and nutmeg flavor of these cupcakes reminds me of the King Cake made for last year’s Mardi Gras. The cupcakes are quicker and easier for a busy mom, though!</p> <p>The recipe is at King Arthur Flour…. <a href="http://www.kingarthurflour.com/shop/PrintRecipe?RID=1444&radio=1">Mardi Gras King Cupcakes</a>.</p> <p> </p> <p><a href="http://lh3.ggpht.com/_oQu6DC7dklc/TXeq-XAynxI/AAAAAAAADpo/XrON7d0l8_M/s1600-h/037%5B4%5D.jpg"><img style="display: block; float: none; margin-left: auto; margin-right: auto" title="037" alt="037" src="http://lh3.ggpht.com/_oQu6DC7dklc/TXeq-1-IJkI/AAAAAAAADps/eaD_avtkGqo/037_thumb%5B1%5D.jpg?imgmax=800" width="240" height="160"></a></p> <p><a href="http://lh4.ggpht.com/_oQu6DC7dklc/TXeq_RcjFVI/AAAAAAAADpw/_FYaUuoBYCU/s1600-h/038%5B4%5D.jpg"><img style="display: block; float: none; margin-left: auto; margin-right: auto" title="038" alt="038" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhYH5wHjgLzcdVLCjAO8DVkNzwDPY2DZzKmFrm3jmiYuQ_iKlC-DYJtDZfaJQIwM2OxaECaEwnjwsp7ODqsmCAgNzmoehKB72P_meJA2HXRuPwlef7LWWucG6CxYdxh1bHvtZ2mUPqveDs/?imgmax=800" width="240" height="160"></a></p> <p><a href="http://lh3.ggpht.com/_oQu6DC7dklc/TXerAdNmknI/AAAAAAAADp4/AUp2yfSiLGE/s1600-h/039%5B5%5D.jpg"><img style="display: block; float: none; margin-left: auto; margin-right: auto" title="039" alt="039" src="http://lh4.ggpht.com/_oQu6DC7dklc/TXerAyP9c3I/AAAAAAAADp8/UThfvCwlQyM/039_thumb%5B6%5D.jpg?imgmax=800" width="240" height="181"></a></p> <p><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhohujGiSXyMa7i6v2lox9m5MtV-39B2edo14F4oaF4BTtfmhSQXqsYKKEXI7msW20k0JMIPIlhZtlamEBIbzW-L-mIlO3rh5NrUSAUAx9ZFXcnmgapirT521ZxyGarHtdrwfazZyovJaM/s1600-h/040%5B4%5D.jpg"><img style="display: block; float: none; margin-left: auto; margin-right: auto" title="040" alt="040" src="http://lh3.ggpht.com/_oQu6DC7dklc/TXerB8K4MyI/AAAAAAAADqE/8iwk84QWf20/040_thumb%5B1%5D.jpg?imgmax=800" width="240" height="160"></a></p> <p><a href="http://lh6.ggpht.com/_oQu6DC7dklc/TXerCSSVgTI/AAAAAAAADqI/dZytACwQ6zw/s1600-h/041%5B4%5D.jpg"><img style="display: block; float: none; margin-left: auto; margin-right: auto" title="041" alt="041" src="http://lh6.ggpht.com/_oQu6DC7dklc/TXerC5MjsEI/AAAAAAAADqM/RG7FOBRJstE/041_thumb%5B1%5D.jpg?imgmax=800" width="240" height="160"></a></p> Suzie L.http://www.blogger.com/profile/14187842891099447088noreply@blogger.com1tag:blogger.com,1999:blog-3966041266191883714.post-35986227938167098352011-01-08T16:37:00.001-06:002011-01-08T16:37:36.571-06:00Amaretto French Toast<p> </p> <p><font size="3">On our recent vacation with my side of the family, each of the ‘sibling’ families took turns in the kitchen. My brothers Eric and Doug paired up for a couple breakfasts (Doug’s wife wasn’t able to make the trip - something about being 8 mos. along in her third pregnancy and 12 hours away from her doctor in December/January in Montana where snowstorms are frequent – we missed you, Laura!). </font> <p><font size="3"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj1YJNJnuSJk9rcbEPRwFjsyUirvFZRsfOvukFIR292HJ9_AiakFlDm-y77CWJweOogVaEnssyOeyIwDBwPncaDGIqUPtCBzCSV-N3WpfyX7ovcicsQq8j9KueZTuS0pUcM19dqGYaDWDI/s1600-h/167%5B3%5D.jpg"><img style="background-image: none; border-bottom: 0px; border-left: 0px; padding-left: 0px; padding-right: 0px; display: inline; border-top: 0px; border-right: 0px; padding-top: 0px" title="167" border="0" alt="167" src="http://lh6.ggpht.com/_oQu6DC7dklc/TSjnIiEnTyI/AAAAAAAADRY/hEzlAyf_gHI/167_thumb.jpg?imgmax=800" width="164" height="244"></a></font></p> <p><font size="3">My brother Eric in the foreground and Doug in the background.</font></p> <p><font size="3"><a href="http://lh6.ggpht.com/_oQu6DC7dklc/TSjnJpljpmI/AAAAAAAADRc/KOwvMtfuKzs/s1600-h/166%5B3%5D.jpg"><img style="background-image: none; border-bottom: 0px; border-left: 0px; padding-left: 0px; padding-right: 0px; display: inline; border-top: 0px; border-right: 0px; padding-top: 0px" title="166" border="0" alt="166" src="http://lh3.ggpht.com/_oQu6DC7dklc/TSjnKHwyjjI/AAAAAAAADRg/nm_Ps1xh5ZM/166_thumb.jpg?imgmax=800" width="164" height="244"></a></font></p> <p><font size="3"></font> </p> <p><font size="3"><a href="http://lh6.ggpht.com/_oQu6DC7dklc/TSjnKZD4i6I/AAAAAAAADRk/mw8NuqVEgK4/s1600-h/165%5B3%5D.jpg"><img style="background-image: none; border-bottom: 0px; border-left: 0px; padding-left: 0px; padding-right: 0px; display: inline; border-top: 0px; border-right: 0px; padding-top: 0px" title="165" border="0" alt="165" src="http://lh6.ggpht.com/_oQu6DC7dklc/TSjnK6_2WeI/AAAAAAAADRo/hGBrCyfrBz0/165_thumb.jpg?imgmax=800" width="244" height="164"></a></font></p> <p><font size="3">Mmmmm … helpers or samplers??</font></p> <p><font size="3"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiXps6EbNncpaFp9Za-2xRRPSiKhvjpK4Dm2yCofTsvZX7nGZzw4XPtSvIs-gA2AzvteS87EAHC9hSdeSG6UmSy5pi-WdlmCaKB-gDJCyQ1ewC6SNJaCPTT7n2nVaJZ5cCvzTJQn3CmRyw/s1600-h/164%5B3%5D.jpg"><img style="background-image: none; border-bottom: 0px; border-left: 0px; padding-left: 0px; padding-right: 0px; display: inline; border-top: 0px; border-right: 0px; padding-top: 0px" title="164" border="0" alt="164" src="http://lh6.ggpht.com/_oQu6DC7dklc/TSjnL_BCSPI/AAAAAAAADRw/t50MM9Wx-6U/164_thumb.jpg?imgmax=800" width="244" height="164"></a></font></p> <p><font size="3"></font> </p> <p><font size="3">Anyway, these two brothers served this AMAZING dish one morning and received rave reviews all around. Absolutely YUMMY! Five stars, I’m telling you!!</font> </p> <p><font size="3">I made the recipe today just to relish it once more. I made it with French bread; my brothers used English Muffin bread. Both are tasty.</font> <p>Tip: If you want more Amaretto flavor, slice the bread thinner. I grill this on a griddle placed over the burners on my cooktop. I’ve found that a lower heat works better and prevents burning (if the bread is soaked longer). <p><u><strong><font size="3"></font></strong></u> <p><u><strong><font size="3">Amaretto French Toast</font></strong></u> <p><font size="2">Makes about 6 servings or 18</font></p> <p><font size="2"><b>Ingredients</b><br>6 eggs<br>1 1/2 cup half and half<br>3 tablespoons sugar<br>3/4 teaspoon salt<br>6 tablespoons Amaretto<br>9 tablespoons butter or margarine<br>18 slices brioche or egg bread (English Muffin bread and French bread work nicely, too)</font> </p> <p><font size="2"><b>Directions</b><br>In a shallow dish, whisk together all ingredients. Place bread slices into dish. Let soak for a bit, flip and let other side soak.</font> <p><font size="2">Heat a large skillet over medium heat. Add 1 tablespoon of butter. When melted, retrieve slices from egg mixture and add to skillet. Cook 2-3 minutes per side, or until golden brown. Repeat with remaining slices.</font> Suzie L.http://www.blogger.com/profile/14187842891099447088noreply@blogger.com0tag:blogger.com,1999:blog-3966041266191883714.post-44687525741913874982010-12-14T15:18:00.000-06:002010-12-14T15:19:08.924-06:00Santa Lucia’s Braided Bread<p> </p> <p><a href="http://lh6.ggpht.com/_oQu6DC7dklc/TQffSbtpceI/AAAAAAAADIs/enwGjxhON94/s1600-h/001%20%282%29%5B5%5D.jpg"><img style="background-image: none; border-bottom: 0px; border-left: 0px; padding-left: 0px; padding-right: 0px; display: block; float: none; margin-left: auto; border-top: 0px; margin-right: auto; border-right: 0px; padding-top: 0px" title="001 (2)" border="0" alt="001 (2)" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg7HMOA1a-EZG5ZdVMicHJxoHK5VTw5-PfgzAVoCbIN8fdG0qcYaRz93HQSDtkWe_0m1BOGwqgaYx2RCplTRE4WSRibA0MOnYIcYJzcJGW3Zs0j4fDz_J3Z5kGlyaFUbUZRSjZwXZjKEow/?imgmax=800" width="240" height="160"></a></p> <p>Link to the recipe at the Family Fun site is <a href="http://familyfun.go.com/recipes/saint-lucias-braided-bread-682493/">here</a>. My only change was to add 1/4 tsp. of pure orange extract to the glaze because I thought it wasn’t flavored enough with just orange juice. </p> <p>I’d also like to try decreasing the recipe so that it fits in my bread machine. This does make a huge amount of dough, so half the recipe would be enough for one meal or snack-time for our family. I suppose if I’d have known ahead of time or actually read through the recipe last week, I could have made two rings and frozen one for later. This time, we are just enjoying the leftover.</p> <p>While I’d considered making the bread last week, I wasn’t prepared and it’s just been so hectic. So, this was a little last minute… didn’t start on the dough until after lunch (I’m just too needed in the school-room until at least lunch/dinner). It wasn’t baked until about 4pm and I frosted it before it was cooled because I’m just soooo impatient – and it smelled incredibly wonderful.</p> <p>So, to celebrate the Feast of St. Lucy, we ate this wonderful bread and listened to her story – all because there happened to be a reminder to ‘read a story about the saint for today’ in Zeke’s syllabus. No dressing up, no candles, no waking up early, just thankful to be reminded of our beautiful faith and trying to live it out in the smallness of our day.</p> Suzie L.http://www.blogger.com/profile/14187842891099447088noreply@blogger.com1tag:blogger.com,1999:blog-3966041266191883714.post-78646015105568403932010-11-20T21:57:00.004-06:002010-11-20T22:13:01.277-06:00Salmon QuicheFirst, I have to admit that this is the first time I, or my family, have tried Salmon Quiche. My good friend, Sarah G., has offered her Salmon Quiche to me at least twice and I’ve turned up my nose! Normally, I’m game for trying anything, but <em><span style="font-family: Artiste 2;">Salmon Quiche</span></em>?? Ewwww!<br />
<br />
A little bit of background … my supposed dislike of anything made from canned Salmon (not to be confused with my pleasurable dining experiences with Grilled Salmon) stems from my dislike of Salmon Loaf. I have at least tried Salmon Loaf, but I just didn’t care for the texture. <br />
<br />
So, why try it now? First, this recipe has a potato crust, which we all prefer. Second, it has Chef Emeril’s ESSENCE Creole Seasoning – a little extra kick and a wonderful aroma in the kitchen. Last but, not least, I had all the ingredients on hand!<br />
<br />
Quiche is fairly new to my cooking rotation, but after a great recipe for Ham Quiche I served at Easter a couple years ago, quiche has become a regular entrée on busy nights. Of course, having a steady supply of eggs makes quiche easy to prepare at the last minute.<br />
<br />
This is adapted to the ingredients I had on hand from the original recipe … <a href="http://www.foodnetwork.com/recipes/emeril-lagasse/smoked-salmon-quiche-with-crispy-potato-crust-recipe/index.html">Smoked Salmon Quiche</a>.<br />
Everyone agreed that this recipe could be added to our rotation and that they would eat it again. The most enthusiastic was Angelina who went back for seconds! Eric said it was good, but then he followed up by saying, “but, I’m hungry.” However, he then cleaned up the remainders from Graham and Angelina (another whole slice was just a bit too much with ice cream dessert on the line).<br />
<br />
So, humble apologies to my dear friend Sarah. I may have to try YOUR Salmon quiche, after all.<br />
<br />
<u><strong><span style="font-size: small;">Salmon Quiche</span></strong></u><br />
Yield: 8 servings<br />
<br />
Ingredients:<br />
<ul><li>3 1/2 cups frozen hashbrown <a href="http://www.foodterms.com/encyclopedia/potato/index.html">potatoes</a>, thawed (I thawed mine in the microwave) </li>
<li>1 tablespoon melted butter, plus 2 tablespoons whole butter</li>
<li>1 tablespoon Essence (follow the link above for this recipe) or substitute your favorite creole seasoning</li>
<li>1/4 cup grated <a href="http://www.foodterms.com/encyclopedia/parmesan/index.html">Parmesan</a></li>
<li>1 cup diced onion</li>
<li>1/2 teaspoon garlic powder (didn’t have garlic cloves on hand)</li>
<li>4 ounces cream cheese, at room temperature</li>
<li>2 teaspoons lemon juice</li>
<li>3 <a href="http://www.foodterms.com/encyclopedia/eggs/index.html">eggs</a></li>
<li>1 cup heavy cream</li>
<li>7 ounces<a href="http://www.foodterms.com/encyclopedia/smoked-salmon/index.html"> boneless, skinless canned salmon</a></li>
<li>1 tablespoons dill weed</li>
<li>1/2 teaspoon <a href="http://www.foodterms.com/encyclopedia/salt/index.html">kosher salt</a></li>
<li>1/2 teaspoon freshly ground black pepper </li>
</ul>Directions:<br />
<br />
<div align="center">Preheat oven to 425 degrees F. Lightly <a href="http://www.foodterms.com/encyclopedia/grease/index.html">grease</a> a 9-inch <a href="http://www.foodterms.com/encyclopedia/deep-dish/index.html">deep-dish</a> pie plate. </div><div align="center">In a bowl, combine the potatoes, 1 tablespoon of the melted butter, creole seasoning, Parmesan cheese, and toss to combine. </div><div align="center"><a href="http://lh3.ggpht.com/_oQu6DC7dklc/TOiYO0WHN8I/AAAAAAAAC-I/41OP9-cqudQ/s1600-h/020%20%283%29%5B3%5D.jpg"><img alt="020 (3)" border="0" height="164" src="http://lh6.ggpht.com/_oQu6DC7dklc/TOiYQSu8HHI/AAAAAAAAC-M/GHRe_MaZh9A/020%20%283%29_thumb.jpg?imgmax=800" style="background-image: none; border-bottom: 0px; border-left: 0px; border-right: 0px; border-top: 0px; display: inline; padding-left: 0px; padding-right: 0px; padding-top: 0px;" title="020 (3)" width="244" /></a></div><div align="center"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjb6AFgOutGybCG4hpE9KlaPoCt-gebJe0OqzyB3npY04JWkD2KLmBykbTOrgt3GOEkFuUBKpLkx41wtfQQ7x7roR6eJr5zODE9TM_MUx7Wr006mZTIwcFbclA9sIVSsJFGMziPe42hNYQ/s1600-h/021%20(3)%5B3%5D.jpg"><img alt="021 (3)" border="0" height="244" src="http://lh5.ggpht.com/_oQu6DC7dklc/TOiYR3MtGvI/AAAAAAAAC-U/Gs9hboOeIZo/021%20%283%29_thumb.jpg?imgmax=800" style="background-image: none; border-bottom: 0px; border-left: 0px; border-right: 0px; border-top: 0px; display: inline; padding-left: 0px; padding-right: 0px; padding-top: 0px;" title="021 (3)" width="164" /></a></div><div align="center"><br />
</div><div align="center">Dump and press the potato mixture into the prepared <a href="http://www.foodterms.com/encyclopedia/pie-pans-tins-plates/index.html">pie plate</a>, spreading to evenly cover the bottom and up the sides. </div><div align="center"><a href="http://lh5.ggpht.com/_oQu6DC7dklc/TOiYSfmjxnI/AAAAAAAAC-Y/Zvhfbm7afnQ/s1600-h/022%20%283%29%5B3%5D.jpg"><img alt="022 (3)" border="0" height="244" src="http://lh5.ggpht.com/_oQu6DC7dklc/TOiYTPyQ74I/AAAAAAAAC-c/fuLgecZ4efs/022%20%283%29_thumb.jpg?imgmax=800" style="background-image: none; border-bottom: 0px; border-left: 0px; border-right: 0px; border-top: 0px; display: inline; padding-left: 0px; padding-right: 0px; padding-top: 0px;" title="022 (3)" width="164" /></a></div><div align="center">Bake until the potatoes are golden brown, 20-25 minutes. Remove from the oven and cool on a wire rack. </div><div align="center"><a href="http://lh3.ggpht.com/_oQu6DC7dklc/TOiYTkW4VHI/AAAAAAAAC-g/Bhkx6Emnm4c/s1600-h/034%20%282%29%5B3%5D.jpg"><img alt="034 (2)" border="0" height="164" src="http://lh4.ggpht.com/_oQu6DC7dklc/TOiYUMTzBBI/AAAAAAAAC-k/lsiVfg3mu_k/034%20%282%29_thumb.jpg?imgmax=800" style="background-image: none; border-bottom: 0px; border-left: 0px; border-right: 0px; border-top: 0px; display: inline; padding-left: 0px; padding-right: 0px; padding-top: 0px;" title="034 (2)" width="244" /></a></div><div align="center">Reduce the oven to 350 degrees F. </div><div align="center">Pour the remaining 2 tablespoons of <a href="http://www.foodterms.com/encyclopedia/butter/index.html">butter</a> into a small skillet over medium heat. Sauté the onions until clear and softened. Add the garlic powder, mix, and remove from heat. </div><div align="center"><a href="http://lh3.ggpht.com/_oQu6DC7dklc/TOiYUh8QYpI/AAAAAAAAC-o/_-SBJZAjKHs/s1600-h/025%20%283%29%5B3%5D.jpg"><img alt="025 (3)" border="0" height="164" src="http://lh5.ggpht.com/_oQu6DC7dklc/TOiYWATMdwI/AAAAAAAAC-s/twJ8q49Omjw/025%20%283%29_thumb.jpg?imgmax=800" style="background-image: none; border-bottom: 0px; border-left: 0px; border-right: 0px; border-top: 0px; display: inline; padding-left: 0px; padding-right: 0px; padding-top: 0px;" title="025 (3)" width="244" /></a></div><div align="center"><br />
</div><div align="center"><br />
</div><div align="center">Place the <a href="http://www.foodterms.com/encyclopedia/cream-cheese/index.html">cream cheese</a> in a large bowl and using a wooden spoon, stir in the onions and <a href="http://www.foodterms.com/encyclopedia/lemon/index.html">lemon</a> juice. </div><div align="center"><a href="http://lh3.ggpht.com/_oQu6DC7dklc/TOiYWiw0_RI/AAAAAAAAC-w/vL-rLDPrQdE/s1600-h/027%20%282%29%5B3%5D.jpg"><img alt="027 (2)" border="0" height="164" src="http://lh3.ggpht.com/_oQu6DC7dklc/TOiYXdsxkaI/AAAAAAAAC-0/2GibeHoDTGU/027%20%282%29_thumb.jpg?imgmax=800" style="background-image: none; border-bottom: 0px; border-left: 0px; border-right: 0px; border-top: 0px; display: inline; padding-left: 0px; padding-right: 0px; padding-top: 0px;" title="027 (2)" width="244" /></a></div><div align="center"><a href="http://lh4.ggpht.com/_oQu6DC7dklc/TOiYX51sW-I/AAAAAAAAC-4/vB7bolDExwM/s1600-h/028%20%282%29%5B3%5D.jpg"><img alt="028 (2)" border="0" height="164" src="http://lh3.ggpht.com/_oQu6DC7dklc/TOiYYz5TjaI/AAAAAAAAC-8/48a2E4emN40/028%20%282%29_thumb.jpg?imgmax=800" style="background-image: none; border-bottom: 0px; border-left: 0px; border-right: 0px; border-top: 0px; display: inline; padding-left: 0px; padding-right: 0px; padding-top: 0px;" title="028 (2)" width="244" /></a></div><div align="center">Add the eggs, 1 at a time, stirring just until combined. </div><div align="center"><a href="http://lh3.ggpht.com/_oQu6DC7dklc/TOiYZiH4e9I/AAAAAAAAC_A/s6QGjJeTuzk/s1600-h/029%20%282%29%5B3%5D.jpg"><img alt="029 (2)" border="0" height="164" src="http://lh3.ggpht.com/_oQu6DC7dklc/TOiYaO3m5AI/AAAAAAAAC_E/9Z1breSwATo/029%20%282%29_thumb.jpg?imgmax=800" style="background-image: none; border-bottom: 0px; border-left: 0px; border-right: 0px; border-top: 0px; display: inline; margin: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;" title="029 (2)" width="244" /></a></div><div align="center"><a href="http://lh5.ggpht.com/_oQu6DC7dklc/TOiYa5mR2MI/AAAAAAAAC_I/qfTVcstr2dI/s1600-h/030%20%282%29%5B3%5D.jpg"><img alt="030 (2)" border="0" height="164" src="http://lh4.ggpht.com/_oQu6DC7dklc/TOiYb5x8e9I/AAAAAAAAC_M/5CqkeruOyEk/030%20%282%29_thumb.jpg?imgmax=800" style="background-image: none; border-bottom: 0px; border-left: 0px; border-right: 0px; border-top: 0px; display: inline; margin: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;" title="030 (2)" width="244" /></a></div><div align="center"><a href="http://lh3.ggpht.com/_oQu6DC7dklc/TOiYcoS4ffI/AAAAAAAAC_Q/TihRc-MInYo/s1600-h/031%20%282%29%5B3%5D.jpg"><img alt="031 (2)" border="0" height="164" src="http://lh6.ggpht.com/_oQu6DC7dklc/TOiYdD1hs3I/AAAAAAAAC_U/_TkNzo-kCus/031%20%282%29_thumb.jpg?imgmax=800" style="background-image: none; border-bottom: 0px; border-left: 0px; border-right: 0px; border-top: 0px; display: inline; margin: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;" title="031 (2)" width="244" /></a></div><div align="center"><br />
</div><div align="center">Add the cream, salmon, <a href="http://www.foodterms.com/encyclopedia/dill/index.html">dill</a>, salt, and pepper and mix well. </div><div align="center"><a href="http://lh3.ggpht.com/_oQu6DC7dklc/TOiYdno4LgI/AAAAAAAAC_Y/DRpFi601dRw/s1600-h/032%20%282%29%5B3%5D.jpg"><img alt="032 (2)" border="0" height="164" src="http://lh3.ggpht.com/_oQu6DC7dklc/TOiYeNjCQZI/AAAAAAAAC_c/GjyN5uXEXPg/032%20%282%29_thumb.jpg?imgmax=800" style="background-image: none; border-bottom: 0px; border-left: 0px; border-right: 0px; border-top: 0px; display: inline; padding-left: 0px; padding-right: 0px; padding-top: 0px;" title="032 (2)" width="244" /></a></div><div align="center"><a href="http://lh5.ggpht.com/_oQu6DC7dklc/TOiYeZIzhiI/AAAAAAAAC_g/BRASKTG8H9M/s1600-h/033%20%282%29%5B3%5D.jpg"><img alt="033 (2)" border="0" height="164" src="http://lh3.ggpht.com/_oQu6DC7dklc/TOiYfHteX4I/AAAAAAAAC_k/4hC23X8B8Lw/033%20%282%29_thumb.jpg?imgmax=800" style="background-image: none; border-bottom: 0px; border-left: 0px; border-right: 0px; border-top: 0px; display: inline; padding-left: 0px; padding-right: 0px; padding-top: 0px;" title="033 (2)" width="244" /></a></div><div align="center">Pour the cream cheese-salmon mixture into the cooled potato <a href="http://www.foodterms.com/encyclopedia/crust/index.html">crust</a> and bake for about 60 minutes, until golden and the <a href="http://www.foodterms.com/encyclopedia/batter/index.html">batter</a> is set. </div><div align="center"><a href="http://lh5.ggpht.com/_oQu6DC7dklc/TOiYf_Bp8GI/AAAAAAAAC_o/Z4eP3nS2FTQ/s1600-h/036%20%282%29%5B3%5D.jpg"><img alt="036 (2)" border="0" height="164" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEighkVhFMzIUTo4AgxTq5vZMV0cKQeHEgaNBuYcN0kxgkUhpju8AaTyQpjdx03kBAcsj8f0NGllySQk3JNSLdbun2DTFPI41pFX-h-rYhGsGltcDLu3Q7pJXxonONss9inJnzSRn1EdCc0/?imgmax=800" style="background-image: none; border-bottom: 0px; border-left: 0px; border-right: 0px; border-top: 0px; display: inline; margin: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;" title="036 (2)" width="244" /></a></div><div align="center"><a href="http://lh4.ggpht.com/_oQu6DC7dklc/TOiYhPU32nI/AAAAAAAAC_w/HiIZavGqBmU/s1600-h/037%20%282%29%5B3%5D.jpg"><img alt="037 (2)" border="0" height="164" src="http://lh4.ggpht.com/_oQu6DC7dklc/TOiYh7NIitI/AAAAAAAAC_0/ASnGIlikF-U/037%20%282%29_thumb.jpg?imgmax=800" style="background-image: none; border-bottom: 0px; border-left: 0px; border-right: 0px; border-top: 0px; display: inline; padding-left: 0px; padding-right: 0px; padding-top: 0px;" title="037 (2)" width="244" /></a></div><div align="center"><br />
</div><div align="center"><br />
</div><div align="center">Cool <a href="http://www.foodterms.com/encyclopedia/quiche/index.html">quiche</a> for 20 minutes before serving. Serve warm or chilled.</div><div align="center"><br />
</div><div align="center"><a href="http://lh6.ggpht.com/_oQu6DC7dklc/TOiYiZQ0zVI/AAAAAAAAC_4/H9rCPwB0CSg/s1600-h/038%20%282%29%5B3%5D.jpg"><img alt="038 (2)" border="0" height="164" src="http://lh5.ggpht.com/_oQu6DC7dklc/TOiYi-FdqDI/AAAAAAAAC_8/mQAalR_kxy8/038%20%282%29_thumb.jpg?imgmax=800" style="background-image: none; border-bottom: 0px; border-left: 0px; border-right: 0px; border-top: 0px; display: inline; padding-left: 0px; padding-right: 0px; padding-top: 0px;" title="038 (2)" width="244" /></a></div><div align="center"><a href="http://lh4.ggpht.com/_oQu6DC7dklc/TOiYjQ8mn1I/AAAAAAAADAA/xzIWD-oIneg/s1600-h/041%20%282%29%5B3%5D.jpg"><img alt="041 (2)" border="0" height="244" src="http://lh5.ggpht.com/_oQu6DC7dklc/TOiYkQivGeI/AAAAAAAADAE/WRQqEEGaYdg/041%20%282%29_thumb.jpg?imgmax=800" style="background-image: none; border-bottom: 0px; border-left: 0px; border-right: 0px; border-top: 0px; display: inline; padding-left: 0px; padding-right: 0px; padding-top: 0px;" title="041 (2)" width="164" /></a></div>Suzie L.http://www.blogger.com/profile/14187842891099447088noreply@blogger.com1tag:blogger.com,1999:blog-3966041266191883714.post-89434704103774035742010-11-15T12:36:00.001-06:002010-11-15T12:38:49.255-06:00St. Lucy’s Eyes<p> <p>The credit goes to my good friend, Sarah G., on this recipe. I couldn’t get enough of them at our All Saint’s Day Party! So, in her words, here is the recipe … one you should try, in my opinion. <p><strong><u>ST. LUCY’S EYES</u></strong> <p>Yield: 4 dozen <p>Ingredients: <p align="left">5 oz sliced olives (I used green) <p align="left">1 pkg cream cheese (go crazy and use full fat! :) <p align="left">16 slices deli roast beef ( I used roast beef salami) <p align="left">8 (6-7 in.) flour tortillas <p> <p>Directions: <p>Mix cream cheese with olives and spread on a tortilla. Top with 2 beef slices, overlapping slightly. Roll up tortillas, jelly-roll fashion. Trim off ends and slice each tortilla roll into 6 (3/4 in) slices. Lay them down and add a bit of cream cheese to the top for the whites of the eyes and add an olive with pimento to the top. Easy and yummy!! The kids made these all by themselves. Suzie L.http://www.blogger.com/profile/14187842891099447088noreply@blogger.com0tag:blogger.com,1999:blog-3966041266191883714.post-9278338967855696382010-11-15T12:32:00.001-06:002010-11-15T12:32:16.393-06:00St. John the Baptist Brew<p> </p> <p>Another All Saints Day favorite from Sarah G. We weren’t sure about how it would taste after leaving it in the frig, but it was GREAT. We both has a few cups and could’ve sipped all afternoon with our feet up, if we’d have had the time!</p> <p><u><strong>ST. JOHN THE BAPTIST BREW</strong></u> <p>Yield: 4 (8oz.) servings <p>Ingredients: <p>2 cups apple cider <p>2 cups vanilla ice cream <p>2 tablespoons honey (don't add the locusts! ;) <p>1/2 tsp ground cinnamon <p>1/4 tsp ground nutmeg <p> <p>Directions: <p>Blend all ingredients together and top with additional nutmeg. Serve immediately (or don't. We waited a few hours with it in the fridge and it was SOOOO good!) I also doubled the batch and will for sure triple it for Thanksgiving. Makes a great after dinner drink!!</p> Suzie L.http://www.blogger.com/profile/14187842891099447088noreply@blogger.com0tag:blogger.com,1999:blog-3966041266191883714.post-69240835609174785482010-09-13T10:12:00.001-05:002010-09-13T10:12:14.585-05:00Mexican Stewed Tomatoes<p> </p> <p>This is the recipe I’ve used for over 12 years to make Mexican Stewed Tomatoes. It’s my ‘secret’ ingredient in Taco Soup!</p> <p><strong><u><font size="4">Mexican Stewed Tomatoes (#2)</font></u></strong></p> <p>Yield: 7 quarts</p> <p>Ingredients:</p> <ul> <li>24 cups chopped tomatoes – I prefer Roma because they are meatier and have a great texture <li>5 cups onion, chopped <li>2 1/2 cups celery, chopped <li>2 cups green pepper, chopped <li>1 1/2 cups red pepper, chopped – I have substituted banana or green peppers <li>10 cloves garlic, minced <li>10 Tbls. dried parsley <li>3 1/2 Tbls. cumin <li>8 Tbls. chili powder <li>3 Tbls. oregano <li>4 Tbls. salt <li>4 Tbls. sugar <li>1 1/2 cups white vinegar</li></ul> <p>Directions:</p> <p>Mix all ingredients together in a large stock pot – or divide into two large pots. Bring to simmering and simmer for 20 minutes to blend flavors together. During this time, prepare the pressure canner, jars, lids, screw bands, etc. After simmering, ladle hot tomatoes into warm quart jars, leaving 1” head space. Seal and place in pressure canner. Process quarts for 20 minutes at 10 lbs. pressure.</p> <p><a href="http://lh3.ggpht.com/_oQu6DC7dklc/TI47mpoe0VI/AAAAAAAACr0/tsxo4fzhNyg/s1600-h/02922.jpg"><img style="border-right-width: 0px; display: inline; border-top-width: 0px; border-bottom-width: 0px; border-left-width: 0px" title="029 (2)" border="0" alt="029 (2)" src="http://lh3.ggpht.com/_oQu6DC7dklc/TI47nAP0_4I/AAAAAAAACr4/GgNaS8wZqMk/0292_thumb.jpg?imgmax=800" width="244" height="164"></a> Tomatoes, waiting to ripen or be processed</p> <p><a href="http://lh6.ggpht.com/_oQu6DC7dklc/TI47ngJlIDI/AAAAAAAACr8/p29QHkboe-Y/s1600-h/02522.jpg"><img style="border-right-width: 0px; display: inline; border-top-width: 0px; border-bottom-width: 0px; border-left-width: 0px" title="025 (2)" border="0" alt="025 (2)" src="http://lh5.ggpht.com/_oQu6DC7dklc/TI4_JOReBtI/AAAAAAAACsE/PGUeBx5hYL0/0252_thumb.jpg?imgmax=800" width="164" height="244"></a> This is my tomato ‘set-up’.</p> <p><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEit7JTuHe4fzo8QWkedx8r_F-vOxW-NwqWEsJla7Rird1Up7JdkEvA-xNnRp0TM2Nr6FYLES5mVWFQc1OJc22esGbTX8hDoLVtioSgvp6iJ3lriE0-ozLG8UBwu0CKZRbKwNn7X0PjOei8/s1600-h/02622.jpg"><img style="border-right-width: 0px; display: inline; border-top-width: 0px; border-bottom-width: 0px; border-left-width: 0px" title="026 (2)" border="0" alt="026 (2)" src="http://lh4.ggpht.com/_oQu6DC7dklc/TI4_Kb8ocwI/AAAAAAAACsM/sBn7O9UC0Tc/0262_thumb.jpg?imgmax=800" width="244" height="164"></a> Strainer on the cooktop holds washed tomatoes; boiling water in the pot … tomatoes go into the water for 10 seconds to loosen the skins.</p> <p><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhivKjFoA0Ikzv-FoBVIxTbpljFKoN8toYqQ9Lok1cUVb_70Oryw9fM0r6veDMx99xXWKMbIgxLIDxLX7ipnFoy5OnNBAF8IH1UmiQd0Lo2yzxOU07NTnrOh_nH92JAJ7o-RnKiQ1cE3sE/s1600-h/02722.jpg"><img style="border-right-width: 0px; display: inline; border-top-width: 0px; border-bottom-width: 0px; border-left-width: 0px" title="027 (2)" border="0" alt="027 (2)" src="http://lh6.ggpht.com/_oQu6DC7dklc/TI4_L1Rw5RI/AAAAAAAACsU/Vol1gmH77YA/0272_thumb.jpg?imgmax=800" width="244" height="164"></a> Then, they are plunged into ice cold water to cool. I peel and core the tomatoes. Lucky laying hens get to peck at the skins and cores.</p> <p><a href="http://lh6.ggpht.com/_oQu6DC7dklc/TI4_MhL1FII/AAAAAAAACsY/kSFlAAsFGkU/s1600-h/02822.jpg"><img style="border-right-width: 0px; display: inline; border-top-width: 0px; border-bottom-width: 0px; border-left-width: 0px" title="028 (2)" border="0" alt="028 (2)" src="http://lh3.ggpht.com/_oQu6DC7dklc/TI4_NYbD8sI/AAAAAAAACsc/5s0qi8VSF0M/0282_thumb.jpg?imgmax=800" width="244" height="164"></a> Cored & skinned tomatoes. I need this 6 quart container filled with tomatoes.</p> <p><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiW8E18vd6M06kfQVd6pft9SgkLrfJcoL1x-GkWatjqHZRAgq2rse7VuCd8icoWwb0wO9cuKdpMBKdSuTaeeop-Dj0rqNYIqDpCYtVGDOoL6xjSEwy8rbNG9fZ811mfCTg18KhLETrGadQ/s1600-h/03022.jpg"><img style="border-right-width: 0px; display: inline; border-top-width: 0px; border-bottom-width: 0px; border-left-width: 0px" title="030 (2)" border="0" alt="030 (2)" src="http://lh6.ggpht.com/_oQu6DC7dklc/TI4_O33UotI/AAAAAAAACsk/plcantd-bj8/0302_thumb.jpg?imgmax=800" width="244" height="164"></a> Chopped onions, peppers, & garlic.</p> <p> <a href="http://lh4.ggpht.com/_oQu6DC7dklc/TI4_PhILDCI/AAAAAAAACso/GUKYKYXODeU/s1600-h/03122.jpg"><img style="border-right-width: 0px; display: inline; border-top-width: 0px; border-bottom-width: 0px; border-left-width: 0px" title="031 (2)" border="0" alt="031 (2)" src="http://lh3.ggpht.com/_oQu6DC7dklc/TI4_QZsj6dI/AAAAAAAACss/GYmIXZ-lyb4/0312_thumb.jpg?imgmax=800" width="244" height="164"></a> Seasonings (some are already mixed into the vegetables.</p> <p> <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj5XKJ9B_1w0RU02iBF5dK6ltH2MKwqzfqSrUh-ipyLaXaeWhRcatFk_C2VPR49BnHSKVSf0H_45Kj7717YFrLRZEzjg99V8zdNJshL8FSZbQtcdCKnRoPXNcnscVDoNPCX40b3YhkWM6s/s1600-h/03222.jpg"><img style="border-right-width: 0px; display: inline; border-top-width: 0px; border-bottom-width: 0px; border-left-width: 0px" title="032 (2)" border="0" alt="032 (2)" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjifdpEUZAQPXeZyvOKJ_RZT9mTLfYPj3V3UnWSPoG8umAifPp23LJQhEvINniRtxs4ybM3Tif-rYJABNRLyeyiRwqqjPSFr6KVnJYGYsaf15W7o8SFyJrlgSeBPfSggqzq7BqAEAsK3cI/?imgmax=800" width="244" height="164"></a> After simmering for 20 minutes.</p> <p> <a href="http://lh5.ggpht.com/_oQu6DC7dklc/TI4_SiNUa2I/AAAAAAAACs4/G73p6J7doK0/s1600-h/03422.jpg"><img style="border-right-width: 0px; display: inline; border-top-width: 0px; border-bottom-width: 0px; border-left-width: 0px" title="034 (2)" border="0" alt="034 (2)" src="http://lh5.ggpht.com/_oQu6DC7dklc/TI4_TFFOBaI/AAAAAAAACs8/tgGIoHhteEY/0342_thumb.jpg?imgmax=800" width="164" height="244"></a> This is my mom’s All American Stainless Steel Canner – no rubber seals to worry about. 7 quarts go into the canner. After processing, the canner cools on the stovetop. It’s cool when I can unscrew the lid. The jars will be removed to cool on a wood cutting board for 24 hours. After that time, I label and store in the root cellar. </p> <p>* Now, obviously these simplified directions leave out a lot of pressure canning steps … I take for granted that if you are interested in trying this recipe, that you have pressure canned in prior years. If this is your first go-round, I suggest either purchasing the Ball Blue Book of Pressure Canning or checking out your state’s extension website for complete directions. Each year before my first pressure canning batch, I re-read the instructions for my canner. Pressure canning involves attention to detail and you may want to prepare and can your first batch of produce under the supervision of an experienced canner. However, acquiring experience in this method of canning can be a wonderful way to keep up an age-old tradition and it’s a great way to store excess garden produce.</p> <p>**This recipe must be canned with a pressure canner because it includes low acid ingredients (celery, onion, peppers, seasonings). It CANNOT be canned using a water bath process.</p> Suzie L.http://www.blogger.com/profile/14187842891099447088noreply@blogger.com2