Feeds:
Posts
Comments

Posts Tagged ‘recipes’

I uploaded a new cooking video to youtube today. It is for making pastry and an apple cobbler pie! Enjoy!

Apple Cobbler Pie

And can you believe it? The “Angel Biscuits” video has over 2,000 views! Unbelievable!

Angel Biscuits

If you haven’t subscribed to my youtube channel, please do so! I think you’ll enjoy it.

Advertisements

Read Full Post »

20161204_135255

This is my deer stew chili for our chili cook off at church tonight. I started with a recipe from my Ball canning book, first of all because it sounded good – and second – I want to eventually can some of this and wanted to see how it tasted. (Note: Venison can safely be substituted for beef or pork in any tested canning recipe.)

The recipe called for about 1/3 cup of chipotles in adobo sauce… I had never heard of such a thing! After searching and inquiring I finally found some in a local grocery store.

20161204_133926

After browning the deer stew in olive oil and then frying the sweet peppers and onions in the same skillet, I prepared to assemble the mixture in a crockpot. I pulled the pull tab on the peppers and stuck my finger to a drop of the sauce on the lid and touched it to my tongue. HOLY COW! THAT STUFF IS HOT!!!

So – instead of 1/3 cup of the peppers and sauce I might have put in a tablespoon or two of sauce. Next I added the other ingredients* and set the pot to cooking…

But now – what was I going to do with the rest of the sauce (and the huge chipotles in the sauce)? This stuff was waaay too expensive to throw out! So, I took the peppers out, one at a time, and removed all the seeds, then cut the peppers up really small.

Next I put spoons full of the sauce on parchment paper on a baking sheet.

20161204_133938

I will freeze these and use them SPARINGLY in future pots of chili!

Where there’s a will – there’s a way!

I’ll let you know how it goes!

 

*If you’d like this recipe check the New Ball canning and Preserving Book. I’ll also do another blog post when I get ready to can the chili. I’ve also found a recipe for making my own adobo sauce. As I said, that stuff is expensive and it is too hot for our taste, I think I can make a milder version.

Read Full Post »

I haven’t made any of these yet this year, but thought I’d post the recipe so you can be ready. Many folks have green tomatoes setting on now.

Green Tomato Pickles

(Sweet and Crunchy)

5-7 lbs green tomatoes

2 gal water

2-3 cups pickling lime

8 cups sugar (4 lb)

3 pt vinegar

1 tsp cloves (I like whole)

1 tsp ground cinnamon

1 tsp ground ginger

1 tsp ground all spice

1 tsp celery seed (ground or whole – depending on preference)

1 tsp ground mace

Choose green tomatoes that are about the size of a baseball. Wash, core and cut them in half top to bottom, then slice. This way they fit in the jar better. It’s easier to get them in large mouth jars, but regular jars work fine, too.

Soak the tomatoes in the lime and water in a crock or glass jar for 24 hours. The next day, drain them and soak in fresh water for 4 hours, changing the water every ½ hour.

Next, put them over into a Stainless Steel pot. Make a syrup of sugar, vinegar and spices. Bring the syrup to a boil, and then pour over the tomatoes in the SS pot. Let this stand over night (12-18 hours). The next morning, boil for 1 hour – until syrup is clear.

Seal in hot jars and waterbath for 15 minutes.

*NOTE* When processing pickles, to retain “crunchiness” let water come to a boil before putting jars into the canner. Start processing time from putting the jars into the canner. Make sure the water covers the jars by about 2 inches.

Read Full Post »