Wednesday, December 23, 2009
1 can(15-16oz) salmon or mackerel, drain setting aside 2 Tb of juice
1/3 c minced onion
1/2 c flour
1 1/2 tsp baking powder
Drain salmon, remove skin and bones if you want to. In a medium bowl mix salmon, egg and onion; stir in flour. Add baking powder to salmon juice, it will foam up a lot; stir into salmon mixture. Form into patties and fry until golden brown. Serve with tartar sauce.
Homemade Tartar Sauce
Mix together Mayo and chopped pickles(sweet or dill) varying the amount of mayo to pickles that makes you happy. I mix about 3T mayo to 1tsp of sweet pickles myself. Any leftover sauce will keep in the frig for a while. Much cheaper than that little bottle you can buy at the store!
Tuesday, December 15, 2009
Sunday, November 15, 2009
3 1/2c (32oz jar) thick spaghetti sauce
1 1/2c water
2c (15-16oz) ricotta or small curd cottage cheese
2c (8oz) shredded mozzarella or Monterey Jack cheese
1/2c grated Parmesan cheese
1/4c chopped parley ( I use dried)
1 tsp salt
8 oz lasagna noodles uncooked
Brown beef in a 3qt sauce pan; drain off excess fat. Add sauce and water; simmer about 10 minutes. Combine remaining ingredients, except lasagna noodles, for filling. Pour about 1c sauce in a 9x13x2 dish. Layer 3 pieces of uncooked lasagna over sauce; cover with about 1 1/2c sauce. Spread 1/2 of cheese filling over sauce; repeat layers of lasagna, sauce and cheese filling. top with layer of lasagna and remaining sauce. Cover with foil and bake at 350 for 55-60 minutes. Remove foil bake about 10 minutes longer. Allow to stand about 10 minutes before cutting for easier handling. 8-10 servings.
The lasagna will expand to fill empty spaces.
This freezes and reheats very nicely !!!
Tuesday, November 3, 2009
Picking cotton now is all by machine. There is the harvester, and when it gets full it dumps its load into what I call a tamper( I don't know what it really is called) which tamps the cotton down real hard. When the 'tamper' is full it raises up and leaves a 'brick' of tamped cotton behind.
Cotton seeds have many uses- they are pressed for cotton seed oil, ground into meal for use as a soil amendment and of course some are saved for next years crop.
Sunday, November 1, 2009
Anyway, I brought home the leftover meat for pot pies and sandwiches and the bones to make turkey stock.
This is how to make turkey stock: Put all the bones in a large crock pot and cover with water and add 1/4 c vinegar( that's so you get calcium from the bones), and cook on low all night. Or you could use whatever pot you have that the bones will fit in cover with water, cover and simmer on low - med low for about 4 hours, watch the water level and add more water if the bones are not covered.
In the morning let cool slightly and strain, pick out any good meat. You can then put the stock in the refrig and when it gets cold the fat will be on the top and you can remove it. Heat the stock to boiling and then pour the hot broth into quart canning jars and pressure can at 10# for 25min, if you want to can in pints just pressure can at 10# for 20minutes. I've canned ham, chicken and beef stock the same way, always better than store bought.
This stock can also be frozen.
Saturday, October 24, 2009
The fuzzy stuff is stevia seeds getting ready to fly off the their new home.
1 1/2# of hamburger in a stew pot(dutch oven for those in the know), drain
1c of chopped onion
1c chopped celery
2 large carrots, peeled and sliced,about 1c
2 medium potatoes, peeled and cubed,about 1c
28 oz can or jar of tomatoes plus juice
1/4-1/2tsp ground pepper
1 bay leaf
1/8tsp dried basil leaves
Heat to boiling; reduce heat. Cover and simmer just until vegetables are tender, about 20 minutes.
Now you can get creative with this soup, today I added a handful of chopped spinach, 1/2c of field peas, 1tsp of pureed garlic, fresh ground pepper and Italian seasoning to taste and some leftover cubes of sweet potato. Yummy!!!!
Friday, October 23, 2009
Play Dough- No cook
1 cup flour- any kind of plain flour, not self rising
1/4 cup water
1/4 tsp food color- experiment with mixing colors, the new neon ones are fun.
1 1/2 tsp vegetable oil
In a small mixing bowl add the flour. In a measuring cup mix water, food coloring and oil, add to flour in mixing bowl. This will be very messy and sticky not very good for the kiddos to get into. Mix with a spoon or your hands, the hands work better for this. Keep mixing and kneading until it reaches the consistency of play dough, will take maybe two minutes. If the play dough seems sticky add a little more flour. I haven't tried doubling or tripling this since each nephew wants a different color. This play dough keeps up to a week if refrigerated in a baggy or other sealed container. Don't try to dry any "creations" the oil in the play dough will prevent it from getting hard enough.
A great recipe for a family. I use this recipe for those days that I'll be gone all day shopping and going to orchestra. Works great with noodles or rice. Happy cooking-Viki
Smothered Round Steak Recipe
- 4 Servings
- Prep: 20 min. Cook: 7 hours
- 1/3 cup all-purpose flour
- 1 teaspoon salt
- 1/4 teaspoon pepper
- 1-1/2 pounds beef top round steak, cut into 1-1/2-inch strips
- 1 large onion, sliced
- 1 large green pepper, sliced
- 1 can (14-1/2 ounces) diced tomatoes, undrained
- 1 jar (4 ounces) sliced mushrooms, drained
- 3 tablespoons soy sauce
- 2 tablespoons molasses
- Hot cooked egg noodles, optional
- In a large resealable plastic bag, combine the flour, salt and pepper. Add beef and shake to coat. Transfer to a 3-qt. slow cooker.
- Add the onion, green pepper, tomatoes, mushrooms, soy sauce and molasses.
- Cover and cook on low for 7-8 hours or until meat is tender. Serve with noodles if desired. Yield: 4 servings.
Tuesday, October 6, 2009
1# (3 1/4c) AP Flour
1 1/2 tsp salt
2 c sugar
1tsp vanilla extract
9 eggs-room temp.
Preheat oven to 325F. Butter two 5X9 loaf pans. Combine flour and salt in a bowl. Cream butter and sugar with a mixer on high until pale and fluffy. Scrape down sides of bowl. Reduce speed to medium and add vanilla. Lightly beat eggs and add in 4 additions, mixing thoroughly after each and scrape down sides. Reduce speed to low and add flour mixture in 4 additions, mixing until just incorporated. Divide batter between pans. Tap on counter to distribute; smooth tops. Bake until a tester inserted into center of each cake comes out clean, about 65 minutes. Let cool in pans on a wire rack for 30 minutes. Remove from pans, and let cool completel on wire rack.
Cinnamon raisin- toss 2 cups raisins in 2 T flour, fold into finished batter. Divide batter in half and fold 2 T cinnamon into 1 half. Scoop batters into 2 prepared pans, 1/2c at a time alternating between plain and cinnamon. Swirl with a knife.
Blueberry- Sour cream- Use 1/2c sour cream in place of 1 stick of butter. Toss 2 c blueberries in 2 T flour, fold into finished batter.
Chocolate Chip- Fold 2 c semisweet or bittersweet chocalate chips into batter.
Pan options: Use a bunt or angel cake pan in place of 2 loaf pans.
Friday, September 18, 2009
- 2 cups uncooked macaroni, I use whole wheat myself
- 2 cups milk- whole works best
- 1/2 teaspoon salt
- 4 tablespoons flour
- 4 tablespoons butter
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 1 teaspoon dry mustard
- 2 cups grated cheddar cheese- this equals an 8 oz block*
Preheat oven to 400
Cook the macaroni until al dente, drain and place in a buttered casserole - 13X9 is a good size. Melt butter in saucepan then add milk,1/2 tsp salt, and flour stirring often until thick. Add the 1 tsp salt, pepper, dry mustard and grated cheese, mix well and heat stirring until the cheese is melted and well blended. Pour over the macaroni in the casserole. Bake for15 minutes.
Follow the recipe above but place in a greased crockpot and keep on low.
* I use a medium cheddar for the kiddos but have mixed cheddar and pepper jack with great reviews from the adults. I find that grating and freezing in 2 cup portions is a great time saver,especially when cheese goes on sale.
Tuesday, September 1, 2009
Another wonderful recipe for you to try. It will be one I make again and again.
Savory Chicken Noodle Bake
By Diana Rattray, About.com
- 6 ounces thin egg noodles, cooked, drained ( I used wide egg noodles)
- 6 tablespoons butter
- 6 to 8 ounces sliced mushrooms
- 6 tablespoons flour
- 1 2/3 cups chicken broth
- 1 cup milk
- 1/4 cup pimiento, drained, chopped
- 1 1/2 teaspoons salt
- 1/2 teaspoon pepper
- 2 cups cooked diced chicken
- 1 cup frozen peas, thawed under hot water
- 1/2 cup fresh grated Parmesan cheese , plus more for topping
Preparation:Preheat oven to 350F°. Grease a 2 1/2- to 3-quart baking dish.
In large skillet or saucepan over low heat, melt butter; saute mushrooms until tender. Blend in flour, stirring until smooth and bubbly. Gradually add chicken broth, milk, pimiento, and salt and pepper; stir constantly until sauce is thickened. Stir in chicken, peas, and 1/2 cup of Parmesan cheese, and the cooked noodles. Spoon the mixture into the prepared baking dish. Sprinkle some Parmesan cheese over top. Bake chicken noodle casserole 20 to 25 minutes, until hot and bubbly.
Sunday, August 30, 2009
Unbelievably Easy Potato Soup
From www.recipezaar.com Recipe #74275 | 30 min | 5 min prep |
1 large potato, per person
1/4 cup chopped celery, per person (include leaves)
1/4 cup chopped onion, per person
1/4-1/2 cup milk, half and half or cream
salt and pepper, to taste
Peel and cube potatoes.
Put in a saucepan along with the onions and celery.
Add water, but don't quite cover the vegetables.
Bring to a boil, lower heat, cover and simmer for 25 minutes, or until all of the vegetables are very tender.
Using a potato masher, coarsely crush the potatoes, but don't mash them--you want chunks left.
Add enough milk or cream to thin to desired thickness and add salt & pepper to taste.
(It will take a lot of salt!).
Saturday, August 8, 2009
Next I get out my handy dandy VitaMix. I tried doing this with a regular blender and the results were much better with the VitaMix. A food processor might work I just don't have one.
Puree in batches of a cup or two making sure there isn't big lumps. Sometimes there are some figs that haven't been chopped up and I just add them to the next batch.
Spread the puree on a teflex sheet or plastic wrap making sure the edges are slightly thicker than the middle, don't stress this isn't an exact science. The idea is to make sure that it is thin enough that it will dry evenly.
Place in the dehydrator that has been preheating at 135F. It takes about 10-12 hours to dry. Make sure that the leather is just tacky and not still coming off on your fingers. A good test is to peel some off and if it comes off in a sheet its is done, if some still sticks to the teflex or plastic wrap let it dry some more.
When the leather is dry-it will be darker than the puree, peel it off and lay it on a sheet of wax paper or platic wrap and roll it up. I prefer wax paper but didn't have any at the time. I like to cut the rolls into 1 to 2 inch pieces and vacuum seal in bags or jars.
Dehydrators and teflex sheets can be ordered on the internet. I bought mine through ebay.
Just driving down the paved road and here come the Momma turkey and her clan. Wish I could enlarge this picture, just can't quite figure it out yet.
Found this baby hummer laying on the porch. I put it on the feeder, had to do it several times! The poor thing was so hungry and weak but it did finally get full and flew off a happy camper. I like to think it is one of my regulars at the feeders now.
I was going out the drive and noticed this turtle. I always try to avoid running over them! I slowed down to see what was going on and lo and behold egg laying was in progress. I feel so blessed to be able to witness this. I have since marked the location and made a note on the calendar to start watching for the hatchlings in three months. Hopefully I'll be there to take some baby pictures.
Saturday, August 1, 2009
I thought this was an amaryllis until it bloomed. I love the look of this flower, my Aunt kindly shared this with me and told me it is from the amaryllis family but has no idea what it is called. If anyone knows the name please let me know.
Wednesday, May 27, 2009
The tomatoes are doing great with such promise for the up coming harvest.
and the second planting is coming up.
it's supposed to help aeriate the ground for the carrots when you harvest the radishes.
Sunday, May 24, 2009
The vegetables have been growing a lot since last posted.
The rains have been a blessing for all of us. Some things that really have grown are the mushrooms!! I don't know what kind these are but don't eat these please.
These are where fairies hide right?
A half moon fairy ring found in our front lawn. I don't know why there is one here but it is an interesting formation.
It's twins! There is a lovely pattern in the
center of these mushrooms.
The Muskadine Vines have grown and they
look like they will bear a lot this year.
Just look at those lovely little fruit clusters.
The bean patch has grown a lot. I've been trying to grow green beans for several years without much success. Last time I had a good stand of beans I put up almost 100 jars. Most years the beans die out when the hot weather gets here but that year they kept on producing through August.
I had my fill of canning beans and tilled them under. To bad I didn't know it would be a while before I had a nice bean crop again.
Here is a nice stand of green beans.
My first try at growing butter beans.
They look so healthy.