Friday, January 2, 2015
Wednesday, July 6, 2011
For the basics of home canning you can go to
4 medium white onions
1/2 cup canning salt
3 cups vinegar
2 cups sugar
1 teaspoons celery seed
1 teaspoons turmeric
2 Tbsp mustard seeds
Slice unpeeled cucumbers 1/8-1/4 inch thick. Slice peeled white onions 1/8 inch thick.
In a large stockpot, arrange cucumbers in layers, sprinkling each layer with canning salt. Let stand for 2 hours; rinse in cold water and drain in colander.
Bring vinegar and remaining ingredients to a boil. Add vegetables; bring to a boil again and boil for 5 minutes.
Pack into hot, sterilized jars, leaving 1/4 inch headspace. Adjust caps. Process in a boiling water bath canner for 10 minutes.
Monday, June 20, 2011
1.5 pound London broil
1 oz package of au jus gravy mix
1 oz package of brown gravy mix
3 cups water
4-6 sandwich rolls
Trim fat off meat. Sprinkle gravy mixes on London broil in 1-gallon Ziploc bag. Label and freeze. Thaw, add 3 cups water to back and shake. Pour into Crock-Pot and cook (low) for 3-4 hours. Slice mean and return to sauce. Serve on toasted buns.
Okay, I have been a bad cook and blogger the last couple of months. I have not been planning my meals as I know I need to. I know myself well enough to know that if I don't have plan, we end up eating out more. The girls had swim lessons the last couple of weeks from 5:30 to 7:00 each night. Between that and the end of school, we have been out of kilter. It has also been 95 degrees (or higher) each day, and it is only June! I hate to be in the kitchen when it is 100 degrees. So, I pulled out a cookbook that I purchased not too long ago. It is a Once-a-Month Cooking by Wilson and Lagerborg. It has menus, supply lists and recipes for two-weeks of cooking, or even a month of cooking. I decided to try one of the two week menus. I now have 14 meals in the freezer for summer use. The cookbook is set up to be used as a guide and was pretty easy to use. I ended up splitting up the cooking into two days, so I was not as efficient as I could have been. I was very pleased with the results so far. I think that I could use the 14 meals over a three week time period very easily by inserting a couple of vegetarian meals into the mix. I couldn't do this once a month, it was very intense, but once every few months I could make it work. The other thing to consider is the cost of the meals. I think the author's did a great job on this. I spent about $135.00 for the 14 meals. I thought that was pretty good!
Here are the meals that I have in the freezer:
- Hearty Hamburger Tomato Stew
- Chinese Chicken Morsels
- Roast Beef sandwiches with Au Jus
- Grilled Fish
- Chicken Spaghetti
- Mandarin Orange Chicken
- Grilled Chile Pepper Cheeseburgers
- Rainy day Chicken with Rice
- Polynesian Pork Loin
- Blackened Chicken Breast
- Chicken Cacciatore
- Meal-on-the-Run Pork Loin
- Chile Verde
- Savory Beef
Monday, June 6, 2011
1 (12 ounce) can Sprite
3 lime wedges
1/4 cup cherry juice (Libby's Juicy Juice best)
1 Fill a 16 oz glass 2/3 full with ice Pour sprite over the ice.
2 add the juice of 3 lime wedges and drop them into the drink.
3 add the cherry juice and serve with straw.
Makes one 16 oz. drink.
Wednesday, May 11, 2011
Make or buy your dough. I use the recipe that came with my breadmaker.
12 oz Shredded Mozzerella
BBQ Sauce (instead of tomato sauce):
1 c apple cider vinegar
1 c ketchup
1/4 c light brown sugar
1 T molasses
1 T yellow mustard
2 t worchestershire sauce
1/2 t minced garlic
1/4 t cayenne pepper
1/4 t freshly ground pepper
In a medium saucepan, combine ingredients (mixing to dissolve sugar). Allow sauce to simmer for 10 to 15 minutes or until slightly thickened.
Roll out dough. Spoon 1 cup of the cooled bbq sauce over the pizza dough, leaving about 3/4" of dough uncovered around the edge. Spread the pulled pork over the sauce. Top with onion and/or bell pepper if desired. Spread cheese evenly over pizza. Bake at 425F for 10 to 15 minutes or until cooked through.
Monday, May 9, 2011
1 large head broccoli, broken into small flowerettes
1 medium onion or about 1/2 cup chopped onion
8 to 10 slices bacon
1 cup mayonnaise
1/4 to 1/2 cup sugar
2 to 3 Tablespoons vinegar
1/2 cup raisins
1/2 cup nuts (optional)
1. Cut bacon into bits and fry crisp.
2. Mix together mayonnaise, sugar, vinegar, bacon, raisins and nuts (if using).
3. Pour over broccoli and onions. Mix well.
4. Let stand at least 1 hour or more before serving.