Snow in Gulfport, MS
Friday, February 12, 2010
Snow in Gulfport Ms
I'm in Gulfport MS visiting my Aunt and today we had SNOW. For my friends in the Northern Regions this is nothing but HERE it is an event! So I decided to take some video.
Snow in Gulfport, MS
Snow in Gulfport, MS
Sunday, January 31, 2010
Individual Pot Pies
I love pot pie, who doesn't? Years ago I came across a cookbook at the Library titled "Make Your Own Groceries"by Daphne M. Hartwig, sadly it is out of print :-(( But on a good note there are many recipes that you really can use to make your own groceries and one favorite is individual pot pies. The recipe seems daunting but the results are fabulous. Or you could just buy the ho hum ones from the grocery store but these are much better!!
The Ingredients
6 cups cooked chicken or turkey diced
4 1/2 c chicken or turkey broth
2 1/4 c potatoes diced 1/4"
2- 10 ounce each frozen mixed peas and carrots thawed about 3c
1 1/2 tsp salt
1/4 tsp pepper
7 1/2 tbl flour
1/4 tsp unflavored gelatin dissolved in 1 tbl cold water
A few drops Kitchen Bouquet or Gravy Master-optional for color
12 round, foil, pot pie or tart pans: 5 inches across and 1 1/4 inches deep
1 recipe pot pie crust-see below
Crust
3c flour
1 1/2 tsp salt
2/3c shortening, chilled
5 1/2 tbl butter, chilled
About 9 tbl ice water
Mix flour and salt together in a large bowl. Using a pastry cutter or 2 knives cut shortening and butter to get mixture to look like coarse meal. Sprinkle on 2 tbl of the ice water, stirring with a fork so that all water is absorbed before adding more. Add more single tbls of water until dough can be gathered into a ball.
Knead the dough on a work surface lightly dusted with flour. Make some indentations in the dough, sprinkle on another tbl or so of water and knead it in. Knead in as much water as the dough will take without it sticking to the surface. Divide the dough into 12 equal balls, set them on a plate and cover with plastic wrap. Refrigerate for 1 hour or more. This is for a single crust pie, if you want a double crust just double this recipe.
Filling
Bring 3 1/2 cups of the broth to a boil; stir in diced potatoes; cover and simmer for 10 minutes. Stir in the thawed peas, carrots, salt and pepper, simmer, covered for 5 minutes. Do not overcook any of the vegetables they should be no more than just tender. Remove from stove and add the other cup of broth. cool mixture in a sink of cold water stirring now and again til just warm or tepid. Strain out vegetables and set aside, make gravy with the broth by mixing the flour with a little broth in a bowl or jar til smooth then add to rest of broth in pan, add the dissolved gelatin, stir over low heat until thickened, stir in a tiny bit of Kitchen Bouquet or Gravy Master for coloring. Cool gravy in sink of cold water, stirring constantly to prevent a film from forming. Measure the gravy and add water to make 4 1/2 cups add vegetables, stir in chicken or turkey; add salt and pepper to taste.
Ladle the filling mixture evenly among the 12 foil pans, giving
a little over 3/4 cup to each.
On a floured surface roll out the chilled balls
of dough into 5 inch circles or to fit the top of each pan.
Instead of trimming off any excess dough that hangs past the pan's rim, crowd it back into the flat rim. fluting where necessary.
Use floured fork tines to press the crust edge all around the pan's flat rim.
Make 3 knife slashes in the top of each crust.
Set finished pies on a cookie sheet
and place in a freezer overnight or until solid
Package frozen pies, stacked, in plastic bags. Label with cooking directions
Cooking directions
Preheat oven to 450F. Place desired amount of frozen pies on the middle rack of the oven with aluminum foil beneath. Bake 35 minute or until crust is golden. Allow about 5 minutes longer when heating 3 or more pies.
The Ingredients
6 cups cooked chicken or turkey diced
4 1/2 c chicken or turkey broth
2 1/4 c potatoes diced 1/4"
2- 10 ounce each frozen mixed peas and carrots thawed about 3c
1 1/2 tsp salt
1/4 tsp pepper
7 1/2 tbl flour
1/4 tsp unflavored gelatin dissolved in 1 tbl cold water
A few drops Kitchen Bouquet or Gravy Master-optional for color
12 round, foil, pot pie or tart pans: 5 inches across and 1 1/4 inches deep
1 recipe pot pie crust-see below
Crust
3c flour
1 1/2 tsp salt
2/3c shortening, chilled
5 1/2 tbl butter, chilled
About 9 tbl ice water
Mix flour and salt together in a large bowl. Using a pastry cutter or 2 knives cut shortening and butter to get mixture to look like coarse meal. Sprinkle on 2 tbl of the ice water, stirring with a fork so that all water is absorbed before adding more. Add more single tbls of water until dough can be gathered into a ball.
Knead the dough on a work surface lightly dusted with flour. Make some indentations in the dough, sprinkle on another tbl or so of water and knead it in. Knead in as much water as the dough will take without it sticking to the surface. Divide the dough into 12 equal balls, set them on a plate and cover with plastic wrap. Refrigerate for 1 hour or more. This is for a single crust pie, if you want a double crust just double this recipe.
Filling
Bring 3 1/2 cups of the broth to a boil; stir in diced potatoes; cover and simmer for 10 minutes. Stir in the thawed peas, carrots, salt and pepper, simmer, covered for 5 minutes. Do not overcook any of the vegetables they should be no more than just tender. Remove from stove and add the other cup of broth. cool mixture in a sink of cold water stirring now and again til just warm or tepid. Strain out vegetables and set aside, make gravy with the broth by mixing the flour with a little broth in a bowl or jar til smooth then add to rest of broth in pan, add the dissolved gelatin, stir over low heat until thickened, stir in a tiny bit of Kitchen Bouquet or Gravy Master for coloring. Cool gravy in sink of cold water, stirring constantly to prevent a film from forming. Measure the gravy and add water to make 4 1/2 cups add vegetables, stir in chicken or turkey; add salt and pepper to taste.
Ladle the filling mixture evenly among the 12 foil pans, giving
a little over 3/4 cup to each.
On a floured surface roll out the chilled ballsof dough into 5 inch circles or to fit the top of each pan.
Instead of trimming off any excess dough that hangs past the pan's rim, crowd it back into the flat rim. fluting where necessary.
Use floured fork tines to press the crust edge all around the pan's flat rim.
Make 3 knife slashes in the top of each crust.
Set finished pies on a cookie sheet
and place in a freezer overnight or until solid
Package frozen pies, stacked, in plastic bags. Label with cooking directions
Cooking directions
Preheat oven to 450F. Place desired amount of frozen pies on the middle rack of the oven with aluminum foil beneath. Bake 35 minute or until crust is golden. Allow about 5 minutes longer when heating 3 or more pies.
Wednesday, January 20, 2010
House Building Progress
The cold weather has now behind us I hope for a while, and there has been a lot of progress
Digging out the footer base getting ready for the concrete truck and blocks
This is showing where the elevation changes, there is a 5 foot drop!! 
The footer has been poured.
Blocks have been laid
The chief inspector of blocks!
More walls and that is not my Mr Pipp!
Now it is starting to look like a foundation.
Looking down the hill at our wall for the Florida Room. When it isn't so foggy we have a real pretty view.
The oh so wonderful double car garage.
Saturday, January 9, 2010
Gingerbread Spiced Coffee Syrup
I found this great recipe for gingerbread spiced coffee syrup at allrecipes.com. It made the best tasting coffee and was very easy to make. I highly recommend it.
Wednesday, January 6, 2010
We are building a new house
The construction started this week but the cold weather has slowed things down. Maybe next week there will be more progress. Yea we are so happy!!!
Sunday, January 3, 2010
It is COLD outside but I'm keeping WARM inside
I moved south for a reason- I don't like being cold!!! But it does get cold in the South but really 24degrees tonight and 21degrees tomorrow night and freezing temps for the next 10days at night what is a girl to do???
She has a really nice fireplace to keep her toasty except when she has to get more wood from the frozen tundra!
Bless my dear husband who split a lot of wood for me so I wouldn't have to do it myself and loaded the front porch with a great supply so I wouldn't have to venture to far into the frozen tundra. He is thankful for the fancy electric wood splitter that he finally was able to get fixed!
PS: Any thoughts on global warming cuz I'm just not feeling it here ;-)
She has a really nice fireplace to keep her toasty except when she has to get more wood from the frozen tundra!
Bless my dear husband who split a lot of wood for me so I wouldn't have to do it myself and loaded the front porch with a great supply so I wouldn't have to venture to far into the frozen tundra. He is thankful for the fancy electric wood splitter that he finally was able to get fixed!
PS: Any thoughts on global warming cuz I'm just not feeling it here ;-)
Wednesday, December 23, 2009
Salmon Patties-quick and easy
I don't have a picture but trust me these are the best and easiest Salmon Patties, I've also made them with canned Tuna.
Salmon Patties
1 can(15-16oz) salmon or mackerel, drain setting aside 2 Tb of juice
1 egg
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!
Salmon Patties
1 can(15-16oz) salmon or mackerel, drain setting aside 2 Tb of juice
1 egg
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!
Subscribe to:
Posts (Atom)