Thursday, August 8, 2013
(didn't take any photos this time, sorry!)
1/2 lb. ground beef
3/4 c. chopped onions (optional)
3/4 c. shredded carrots
3/4 c. chopped celery
4 Tbsp. butter
1 tsp. basil
1 tsp. parsley
brown first seven ingredients together. (to decrease fat, brown ground beef first and drain before adding the other ingredients.) Then add the following two ingredients, and cook until the potatoes are soft.
3c. chicken broth (I use beef broth instead)
3c. peeled and diced potatoes
In Separate bowl, Whisk 1/4c flour into 1 3/4c. milk then add:
1/4 tsp. pepper
1/2 tsp. celery salt (I left this out)
1/4 c. sour cream
3/4 c. shredded cheese
Add the second mixture to the first heat and stir till slightly thickened.
Sunday, July 28, 2013
Fresh Strawberry Sauce to freeze
Either go strawberry picking or just purchase a boxful of fresh, ripe strawberries
Begin by hulling the stems, placing the berries into a colander
wash berries thoroughly in cold water.
Place berries into a large bowl and mash with a potato masher to desired texture. By the way, Kids LOVE this job! Add sugar by the 1/2c. full until desired sweetness. (sometimes I don't even add sugar if the berries are naturally sweet.)
Take a moment to eat a few
Gather a few freezer containers in the right serving sizes for your family needs.
Wash them in hot soapy water and rinse.
Fill the containers with strawberry sauce. Wipe container clean, and add the lids.
Place prepared strawberry sauce into freezer. This sauce will last for over a year in a deep freezer.
To Serve, simply thaw out or serve frozen over waffles, ice cream, yogurt, or add to lemonade...
Ham Loaf Balls
(my mom's recipe)Purchase a large cooked ham (about 3 lbs), 2 lbs of fresh ground pork, eggs, oatmeal, milk, salt, and pepper.
Begin by slicing the ham into small strips. Place through meat grinder. (I use the kitchen Aide attachment for this)
Add to the mixture of ground ham, the ground pork. Mix thoroughly.
Add 1c. quick oats, two eggs, 1tsp. salt, 1tsp. pepper, and 1 1/2c. milk
After mixing, form mixture into palm sized balls, place into freezer bags in serving portion sizes. I like to make some bags for serving my family, and another for company.
Place in freezer, and or save a few to serve for dinner that day.
Ham Balls to serve for dinner
Place frozen ham balls flat into a greased baking pan. Bake them covered for 1 hour at 350 degrees, then uncover for an additional 20 min. Then add topping and bake for 10 more mins.
Topping choices: 1. Pour tomato juice over the ham balls and serve as a gravy along with the ham balls.
2. Baste with a sweet/sour sauce and bake for last 10 min.
Sauce recipe: 1/2 T. cornstarch, 1 T. lemon juice, 6 T. water, 1 T. vinegar, 1/4c. brown sugar
Oma's Tomato Soup
as I know it...anyway
Pick fresh tomatoes from the garden, or purchase a crate full of them...
Also buy a few bell peppers, onions, celery, carrots, garlic cloves (choose whatever veggies you like to add)
Wash the tomatoes and take off the stems.
Cut them into halves or quarters along with your desired amount of other veggies. Place them into a large stock pot. Add about 2-3 inches of water to the pot, place on the stove top
Heat this mixture to boiling stirring often to keep from burning tomatoes onto the bottom of the pan. I use a long wooden spoon for this. Let simmer for a while until the mixture is softened.
Allow to cool slightly, then run the mixture through a strainer.
While the tomato juice cools, gather and wash freezer boxes in hot soapy water, rinse and place on towel to dry
place desired amount of tomato juice into large pot. Add one or two beef bullion cubes, salt, pepper, and seasonings to taste. (I sometimes add Mrs. Dash, or a mixture of herbs)
Add a couple cups of water to allow for boiling down. Bring soup to a low boil, then add fresh or frozen meat balls uncooked. Continue to simmer at a low boil till the meat balls are cooked. Add a few more cups of water, bring to a boil, then add a handful of small pasta noodles (I like to use miniature bow tie pasta) Cook until the pasta is softened.
Serve this tomato soup with freshly grated Parmesan cheese, and a loaf of bread.
Friday, September 28, 2012
One of the best parts of canning and freezing is teaching others how, and spending time with them while working together in the kitchen! Today, I took my supplies to a friend's kitchen to help her make her applesauce supply for the year....or at least as long as it will last!
First: start off by choosing the apples. I prefer Courtland or Jonathon apples. Both of them make a pretty pink sauce, and they are also good for canning apple pie filling, as well as making apple dumplings, apple crisp, pie, and other yummy fall apple dishes.
Most fall apples are naturally sweet and do not require any added sugar.
Getting started. Wash the apples, and cut them into quarters.
Place the cut apples into large stock pot. Add approximately 1-2 inches of water to the bottom of the pan. Heat the apples till soft, stirring frequently to prevent burning on the bottom.
The apples will begin to look like sauce and should smash easily. The aroma of warm applesauce begins to fill your kitchen by now!
The next step is straining the sauce. I like to use this strainer by back to basics. I have used this one for the past 15 years and love it! It is also great for making tomato sauce!
Pour part of the apples into into the top of the strainer and turn away! The kids will love to help with this part! My little ones like to watch the sauce come out and the "junk" go out the end!
After finishing a pot full, take time to stir the sauce together to mix it evenly throughout.
Dish the sauce (slightly cooled) into freezer boxes and place in freezer.
I like to serve my applesauce only partly thawed. It is a good treat to finish off a meal with icy applesauce!
Be sure to set a bowl of fresh applesauce aside to enjoy!