About 4 Cups leftover turkey, diced.
6 medium potatoes, cubed
4 large carrots, sliced
2 Cups broccoli, frozen
Enough turkey stock to cover.
Pressure can at 10 PSI, 75 minutes.
Add noodles when reheating.
Original post here.
Tuesday, December 13, 2011
Wednesday, December 7, 2011
Bear Stew
Bear Stew
1 package (about 2lbs) bear stew meat
1/2 cup flour
good squirt beef gravy mix
1 small onion, peeled & chopped
4 large potatoes, peeled and chopped
3 cups green beans
3 cups of corn
2 large carrots, peeled & chopped
a couple pieces of celery (save the trimmings to cook with whenever you buy celery)
frozen from last year's garden:
handful of tender young turnip
handful of cabbage leaves
handful of brussel sprouts
handful of dandelion buds (very nutritious, and great in any mixed veggie dish)
garlic, salt & pepper to taste
Water to cover all
Bake @ 350°F all day long. The secret to stew is the longer it cooks, the better it tastes. I try to make enough to last three days, although I do sometimes add more veggies on day three. One pot meal, three days without cooking. Yum!
Original Post here.
1 package (about 2lbs) bear stew meat
1/2 cup flour
good squirt beef gravy mix
1 small onion, peeled & chopped
4 large potatoes, peeled and chopped
3 cups green beans
3 cups of corn
2 large carrots, peeled & chopped
a couple pieces of celery (save the trimmings to cook with whenever you buy celery)
frozen from last year's garden:
handful of tender young turnip
handful of cabbage leaves
handful of brussel sprouts
handful of dandelion buds (very nutritious, and great in any mixed veggie dish)
garlic, salt & pepper to taste
Water to cover all
Bake @ 350°F all day long. The secret to stew is the longer it cooks, the better it tastes. I try to make enough to last three days, although I do sometimes add more veggies on day three. One pot meal, three days without cooking. Yum!
Original Post here.
Raspberry (Blueberry) Sauce
Raspberry (Blueberry) Sauce
Equal parts raspberries & sugar. Clean & wash raspberries. Measure before juicing. Cook juice to rolling boil in large pot. Volume will double. Boil 4 minutes. Add equal amount of sugar while stirring. Return to rolling boil. Remove from heat. Fill sanitized canning jars, cap & seal. Turn jars over to rest until cooled and tops have popped.
Original post here.
Equal parts raspberries & sugar. Clean & wash raspberries. Measure before juicing. Cook juice to rolling boil in large pot. Volume will double. Boil 4 minutes. Add equal amount of sugar while stirring. Return to rolling boil. Remove from heat. Fill sanitized canning jars, cap & seal. Turn jars over to rest until cooled and tops have popped.
Original post here.
Sweet & Sour Sauce
Sweet & Sour Sauce
2 Cups pickled beet juice
3 Tbsp brown sugar
3 tsp corn starch
Heat to boiling, 1 1/2C beet juice in saucepan. Add brown sugar.
Combine 1/2 C cold beet juice & corn starch. Mix well. Stir into boiling beet juice. Stir well until thickened.
Original post here.
2 Cups pickled beet juice
3 Tbsp brown sugar
3 tsp corn starch
Heat to boiling, 1 1/2C beet juice in saucepan. Add brown sugar.
Combine 1/2 C cold beet juice & corn starch. Mix well. Stir into boiling beet juice. Stir well until thickened.
Original post here.
Rhubarb Sauce
Rhubarb Sauce
Original post here.
- 1 cup mushy rhubarb (from freezer, or cooked)
- 1/3 cup melted butter
- 1 cup sugar
- 2 eggs, beaten
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon salt
- 2 cups of flour
Preheat the oven to 350°F (175°C). Mix butter, eggs and rhubarb in mixing bowl. Add sugar, baking soda, baking powder and salt and mix in. Add the flour, mix. Pour mixture into a buttered 4x8 inch loaf pan. Bake for 1 hour. Cool on a rack. Remove from pan and slice to serve.
This recipe can easily be tripled, and freezes nicely.
Original post here.
Strawberry Jam
Strawberry Jam
2 pounds fresh strawberries, hulled
2 cups white sugar
1/4 cup lemon juice
Crush strawberries in batches until you have 4 cups of mashed berry. (I used the magic bullet for this batch, so it's not quite a puree). In a heavy bottomed saucepan, mix together the strawberries, sugar, and lemon juice. (Don't leave the kitchen. It will boil over instantly!!) Stir over low heat until the sugar is dissolved. Increase heat to high, and bring the mixture to a full rolling boil. Boil, stirring often, until the mixture reaches 220 degrees F (105 degrees C). Transfer to hot sterile jars, leaving 1/4 to 1/2 inch head space, and seal. Process in a water bath.
Original post here.
2012 - 7 pints
2013 - 13 pints
2015 - 7 pints
2 pounds fresh strawberries, hulled
2 cups white sugar
1/4 cup lemon juice
Crush strawberries in batches until you have 4 cups of mashed berry. (I used the magic bullet for this batch, so it's not quite a puree). In a heavy bottomed saucepan, mix together the strawberries, sugar, and lemon juice. (Don't leave the kitchen. It will boil over instantly!!) Stir over low heat until the sugar is dissolved. Increase heat to high, and bring the mixture to a full rolling boil. Boil, stirring often, until the mixture reaches 220 degrees F (105 degrees C). Transfer to hot sterile jars, leaving 1/4 to 1/2 inch head space, and seal. Process in a water bath.
Original post here.
2012 - 7 pints
2013 - 13 pints
2015 - 7 pints
Pickled Beets
Pickled Beets
Wash and cook beets until fork slides through easily. Peel off skin under cool tap water.
In a clean pot, Add the brine:
2 cups of water
2 cups of vinegar
2 cups of sugar
Bring to a rolling boil 5 minutes. Pour into hot, sterilized jars, and seal.
Original post here.
Wash and cook beets until fork slides through easily. Peel off skin under cool tap water.
In a clean pot, Add the brine:
2 cups of water
2 cups of vinegar
2 cups of sugar
Bring to a rolling boil 5 minutes. Pour into hot, sterilized jars, and seal.
Original post here.
Rose Hip Syrop
Rose Hip Syrop
4 cups rose hips
2 cups water
1 cup sugar
Wash rose hips. Remove stems. Boil with water for 20 minutes in a covered saucepan.
Strain juice into pot. Add sugar. Stir well. Boil five minutes.
Fill sterilized jars. Process BWB 10 minutes.
Original post here.
4 cups rose hips
2 cups water
1 cup sugar
Wash rose hips. Remove stems. Boil with water for 20 minutes in a covered saucepan.
Strain juice into pot. Add sugar. Stir well. Boil five minutes.
Fill sterilized jars. Process BWB 10 minutes.
Original post here.
Pumpkin Pie
Pumpkin Pie
2 Cups sugar
about 2 Tbsp molasses ( I don't measure it cause it sticks to everything)
1.5 tsp cinnamon
.5 tsp cloves
.5 tsp all spice
.5 tsp nutmeg
.5 tsp ginger
.5 tsp salt
2 eggs
1.5 Cups pumpkin puree
drizzle of milk (my pumpkin tends to be a bit runny. add more milk if you're using thick pumpkin)
Mix it all up in a bowl. Pour into unbaked pie shells. Bake @ 450°F 15 minutes. Reduce to 350°F 40 minutes.
Original post here.
2 Cups sugar
about 2 Tbsp molasses ( I don't measure it cause it sticks to everything)
1.5 tsp cinnamon
.5 tsp cloves
.5 tsp all spice
.5 tsp nutmeg
.5 tsp ginger
.5 tsp salt
2 eggs
1.5 Cups pumpkin puree
drizzle of milk (my pumpkin tends to be a bit runny. add more milk if you're using thick pumpkin)
Mix it all up in a bowl. Pour into unbaked pie shells. Bake @ 450°F 15 minutes. Reduce to 350°F 40 minutes.
Original post here.
Pie crust
Pie crust recipe, from an old cookbook of my mother's... Red Rose, maybe?
5.5 Cups flour
1 pound of lard
1/2 tsp salt
1 tsp sugar
1 Tbsp vinegar
1 egg
Water
Cut the lard into the flour. Mix everything else in a measuring cup. Add enough water to bring it up to 1 cup. Mix with flour. Makes a couple dozen or so pie crusts, depending on how thick you roll them out.
I roll mine out on waxed paper. Pick up the paper, turn it over onto a pie shell, and peel the paper off.
Original post here.
5.5 Cups flour
1 pound of lard
1/2 tsp salt
1 tsp sugar
1 Tbsp vinegar
1 egg
Water
Cut the lard into the flour. Mix everything else in a measuring cup. Add enough water to bring it up to 1 cup. Mix with flour. Makes a couple dozen or so pie crusts, depending on how thick you roll them out.
I roll mine out on waxed paper. Pick up the paper, turn it over onto a pie shell, and peel the paper off.
Original post here.
Pumpkin Bread
Pumpkin Bread
1/2 Cup butter
1 Cup pumpkin puree
2 eggs
1/2 Cup sugar
1/2 tsp salt
1 tsp baking soda
1 tsp baking powder
2 tsp cinnamon
1 3/4 Cup flour
Mix everything up to the salt. Stir well. Then add the baking soda, baking powder, and flour. Mix well. Pour into greased loaf pans. Bake @ 350°F for 50 minutes. I play with the flour somewhat, since home made pumpkin puree is not always the same consistency.
Original Post here.
1/2 Cup butter
1 Cup pumpkin puree
2 eggs
1/2 Cup sugar
1/2 tsp salt
1 tsp baking soda
1 tsp baking powder
2 tsp cinnamon
1 3/4 Cup flour
Mix everything up to the salt. Stir well. Then add the baking soda, baking powder, and flour. Mix well. Pour into greased loaf pans. Bake @ 350°F for 50 minutes. I play with the flour somewhat, since home made pumpkin puree is not always the same consistency.
Original Post here.
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