tag:blogger.com,1999:blog-58604588219150783182024-02-19T07:03:30.677-08:00Snappy Tips on Home and GardenGingersnapphttp://www.blogger.com/profile/18018144751050993040noreply@blogger.comBlogger20125tag:blogger.com,1999:blog-5860458821915078318.post-49729488213770629242010-08-09T10:14:00.000-07:002010-08-09T11:23:03.301-07:00Spicy Chunky Ketchup<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjf82-FILlWi0Gug8TjSEiKAGKpfEpf5TUZdjd3JwQYSAZhtIyY0vcWmeN8OLmfH3ubwAjYOCizkRr5RuZMxoruw0wNXfAUzRCd5ogT0tgYJrf-s-bXEX8moyEPCLHzFSzQHK_Z4NfPksrH/s1600/100_1073.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjf82-FILlWi0Gug8TjSEiKAGKpfEpf5TUZdjd3JwQYSAZhtIyY0vcWmeN8OLmfH3ubwAjYOCizkRr5RuZMxoruw0wNXfAUzRCd5ogT0tgYJrf-s-bXEX8moyEPCLHzFSzQHK_Z4NfPksrH/s400/100_1073.JPG" alt="" id="BLOGGER_PHOTO_ID_5503465021701748146" border="0" /></a><br />I made this yesterday to use as BBQ Sauce, it was so good that I put it on a hot dog today instead of ketchup and decided to call it Spicy Chunky Ketchup because it was the best condiment I had ever eaten on a hot dog. It was sweet and spicy and oh so good.<br /><br />You begin by making The Blue Ball Book of Canning recipe for ketchup which I tweaked for my own taste:<br /><br />8 cups crushed and peeled tomatoes<br />2 cups chopped onions<br />1 cup sweet peppers<br />1/3 c sugar<br />1 tsp celery seed<br />1/2 tsp allspice<br />1/2 tsp mustard seed<br />1/2 stick cinnamon (place in bag or closed tea strainer)<br />1 1/2 tsp salt<br />3/4 c vinegar<br />3 tbs corn starch melted in a little water<br /><br />Put all items except the vinegar and cornstarch in a large pot and bring to a boil then simmer for several hours until all is cooked and the spices have melded in.<br /><br />Let cool then liquify in blender.<br /><br />Return to pot and add vinegar and cornstarch mixture<br /><br />Bring back to a boil and simmer a few minutes until mixture thickens.<br /><br />Now for the spicy part:<br /><br />For each 2 cups of ketchup add:<br /><br />4 tbs unsalted butter<br />4 tbs brown sugar<br />handful chopped onions (according to your taste)<br />handful chopped sweet peppers (according to your taste)<br />1/4 tsp hot pepper flakes or more if you like it spicier<br />1 tbs chili powder<br />4 tsp lemon juice<br />2 tbs yellow mustard<br />2 tsp celery seed<br />2 tsp salt<br />3 garlic cloves minced<br />1/2 tsp garlic pepper<br /><br />add all ingredients and bring to boil, simmer 10 to 15 minutes. Let cool and enjoy!Gingersnapphttp://www.blogger.com/profile/18018144751050993040noreply@blogger.com0tag:blogger.com,1999:blog-5860458821915078318.post-75057329266179220312010-06-26T21:40:00.000-07:002010-06-26T21:49:10.273-07:00Caramel SauceI tried this recipe to day and it was sooo good. It can be used as ice cream topping, for apple dipping or any other thing that uses a caramel sauce. It was really easy to make:<br /><br />Caramel Sauce<br /><br /><br />2 cups granulated sugar<br />1/2 cup water<br />1 (14-ounce.) can Sweetened Condensed Milk<br />1/2 cup butter, softened - divided use<br />2 teaspoons vanilla extract<br /><br /> 1. Combine sugar and water in medium, heavy-duty saucepan; cook over medium-high heat, stirring occasionally, until mixture comes to a boil. Continue to boil, without stirring, for 10 to 14 minutes, tilting pan occasionally to keep color even until mixture turns a deep caramel color.<br /> Remove from heat.<br /> 2. Stir in sweetened condensed milk (mixture will foam up); do not scrape sides of pan. Add half the butter, one tablespoon at a time, stirring well after each addition. Stir in remaining butter and vanilla extract until smooth. Serve over ice cream or cake, if desired. <br /><br />Makes 3 cups.<br /><br />I didn't have any sweetened condensed milk so I make my own by wisking together 3 tbs butter, one cup milk, 1/4 cup light corn syrup, 3/4 cup sugar and a dash of salt in saucepan. Bring to a boil and decrease heat to medium high, whisk for 3 to 5 minutes depending on thickness you want.Gingersnapphttp://www.blogger.com/profile/18018144751050993040noreply@blogger.com0tag:blogger.com,1999:blog-5860458821915078318.post-199698920561819522010-05-21T11:26:00.000-07:002010-05-21T11:33:55.166-07:00Homemade Chocolate Syrup<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjo8-9XguPvkNk2GeqBoQPUYfdlRvQ-6ZhbkglNMQIFXftITF2N9j8CzRVmPuwMrr6EQXqd6zsmgQeNXFvyljpKrhCNWioNaBZIZ3ZKdSAS-gJpQZx78gLYK4rMhHWSNdDyrOlt7eE75gv2/s1600/100_0670.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 400px; height: 266px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjo8-9XguPvkNk2GeqBoQPUYfdlRvQ-6ZhbkglNMQIFXftITF2N9j8CzRVmPuwMrr6EQXqd6zsmgQeNXFvyljpKrhCNWioNaBZIZ3ZKdSAS-gJpQZx78gLYK4rMhHWSNdDyrOlt7eE75gv2/s400/100_0670.JPG" alt="" id="BLOGGER_PHOTO_ID_5473793218524022418" border="0" /></a><br />I made this today, it was tweaked to taste from several different recipes I found online. I think it is better than Hershey's and contains no preservatives.<br /><br />Ingredients:<br /><br />1/2 C. cocoa<br />1 C. water<br />2 C. sugar<br />1/4 C. light corn syrup<br />1/8 tsp. salt<br />1 tsp. vanilla<br /><br />Mix together the cocoa and water in a saucepan. Heat and stir to dissolve the cocoa. Add the sugar and corn syrup and stir to dissolve. Bring to a boil and turn back heat slightly to continue boil but to not have the mixture boil over pan. Stir constantly for 3 minutes. Remove from stove and add salt and vanilla. Cool and store in bottle or jar in refrigerator.Gingersnapphttp://www.blogger.com/profile/18018144751050993040noreply@blogger.com0tag:blogger.com,1999:blog-5860458821915078318.post-36607076123847841002010-05-21T10:59:00.000-07:002010-05-21T11:39:36.652-07:00Soft Sub or Hamburger Buns<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj8ON7-HeGZeLObZARf5380K-tjP5K36EAY3ugc9ptW9ygO06oxO99vTKG7lJK1ND75wJXHN_5NuwL6aNT4ZQXmvRCCMgaIoKWwTuD6ilDYcyLD4n1XWS4DACSLpDaWSZ0iIYcHB8zA95q_/s1600/100_0667.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 400px; height: 266px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj8ON7-HeGZeLObZARf5380K-tjP5K36EAY3ugc9ptW9ygO06oxO99vTKG7lJK1ND75wJXHN_5NuwL6aNT4ZQXmvRCCMgaIoKWwTuD6ilDYcyLD4n1XWS4DACSLpDaWSZ0iIYcHB8zA95q_/s400/100_0667.JPG" alt="" id="BLOGGER_PHOTO_ID_5473788014276013698" border="0" /></a><br /><br />This is a really excellant recipe to make either submarine rolls or hamburger buns:<br /><br />Ingredients<br /><br />3 /4 C. Scalded milk<br />3 1/2 tsp. yeast<br />1 C. Mashed Potatoes<br />1/4 C. Warm Potato Water<br />3 to 4 C. Flour (unbleached)<br />2 Tbs + 1 Tsp Sugar<br />1 Tsp. Salt<br />3 Tbs. Butter<br /><br />Scald milk, melt butter, sugar and salt in hot milk and set aside.<br /><br /> Dissolve 1 tsp sugar in warm potato water (from boiling the potatoes for mashing), 110 to 115 degrees on instant read thermometer, sprinkle in yeast and proof for 10 to 15 minutes until foam climbs sides of bowl.<br /><br />Place milk mixture, yeast and 2 cups flour into bread machine and use dough cycle. Let that mix then begin adding more flour a little at a time until you get a sticky ball. Let bread machine do the rest through the dough cycle.<br /><br />After first rise in machine, remove dough onto well floured surface and gently knead a little more flour until dough can be handled. Let rest for 5 to 10 minutes.<br /><br />Grease bowl and place dough then turn so all sides of ball are greased. Let rise until double, from 30 minutes to an hour.<br /><br />Divide dough into the sizes and shapes you want. I used a half cup of dough to make 7 big hamburger buns. Let rise again until double another 30 minutes to an hour.<br /><br />Cook at 350 degrees for about 20 minutes or until golden brown and internal temperature is 190 to 210 degrees.<br /><br />Brush on butter on tops and sides to make the rolls soft. You can put on your favorite seed after this if you like.<br /><br />EnjoyGingersnapphttp://www.blogger.com/profile/18018144751050993040noreply@blogger.com0tag:blogger.com,1999:blog-5860458821915078318.post-17307533707116124572010-05-12T11:19:00.000-07:002010-07-13T12:02:41.341-07:00Spaghetti Sauce Using Dehydrated VeggiesI made spaghetti sauce today for dinner tonight using my dehydrated tomatoes, peppers, onions and garlic. It turned out really good:<br /><br />ingredients:<br /><br />3 cups dried tomatoes (or 4 cups peeled fresh tomatoes crushed with juice)<br />1/2 cup dried sweet peppers<br />1 tsp salt<br />1/2 tsp pepper<br />1/4 cup dried onion flakes<br />1 tsp garlic powder (I made this by blending my garlic)<br />2 tbs Italian seasoning<br />1 tbs parsley<br />2 tsp sugar<br />1 tsp basil<br />water<br />1/4 cup parmesan cheese<br /><br />combine all ingredients except parmesan cheese in pan cover with water and bring to boil. Turn back heat to a simmer and cook for several hours. I added water as it was needed through the process. Cool and then blend until liquefied and add cheese.Gingersnapphttp://www.blogger.com/profile/18018144751050993040noreply@blogger.com0tag:blogger.com,1999:blog-5860458821915078318.post-6772808383828164902010-03-01T18:01:00.000-08:002010-03-01T18:14:03.883-08:00Freezer Tip<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiNTUxJx66ra73DTHCO1LHGQRT05n8ftNkwGJU53TIusdKiy4nAScpdP_XBnYCPQKk-DchofBYm-enPq3DBngMevFrnKKcIlggK_qDmHLeKzevUCO0BZ_0axOpyKciwVHlASnSCwFw0_Iy2/s1600-h/100_0308.JPG"><img style="margin: 0pt 10px 10px 0pt; float: ; cursor: pointer; width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiNTUxJx66ra73DTHCO1LHGQRT05n8ftNkwGJU53TIusdKiy4nAScpdP_XBnYCPQKk-DchofBYm-enPq3DBngMevFrnKKcIlggK_qDmHLeKzevUCO0BZ_0axOpyKciwVHlASnSCwFw0_Iy2/s400/100_0308.JPG" alt="" id="BLOGGER_PHOTO_ID_5443853220854933122" border="0" /></a><br />I may have posted this before but this is such a good tip I want to tell you about it again. When freezing things like sauces, tomatoes, pork and beans etc. Fill freezer bag with the amount you will need for one meal or what you will use in one recipe such as one pint of tomatoes or two cups of pork and beans (one can). Lay bag flat and press the ingredients flat while getting out all the air. This saves so much space in your freezer you won't believe it.Gingersnapphttp://www.blogger.com/profile/18018144751050993040noreply@blogger.com0tag:blogger.com,1999:blog-5860458821915078318.post-8429370784435852172010-03-01T17:46:00.000-08:002010-03-01T17:55:03.937-08:00Really Good Spanish RiceI also made Spanish rice tonight to go along with the burritos. It turned out really good, but I made way too much and froze the leftovers for two more meals. This is the recipe:<br /><br />1 cup rice<br />about 1 tbs oil (whatever kind is your favorite, I just used salad oil)<br />one diced bell pepper<br />about 1/4 medium onion finely chopped<br />pint of tomato sauce (mine is homemade from last summer's tomatoes)<br />1 tbs taco seasoning<br /><br />Saute onion and pepper in oil for a couple of minutes add tomato sauce and the taco seasoning and then rice. Bring to boil and then reduce to simmer. Cover pan and stir every once in a while so rice is not sticking to pan. You may have to add water along the way if rice thickens too much before it is done. It took about 30 minutes to cook. The was the best Spanish rice I had ever made. Forgot to take a picture though.Gingersnapphttp://www.blogger.com/profile/18018144751050993040noreply@blogger.com0tag:blogger.com,1999:blog-5860458821915078318.post-29210253424514945032010-03-01T17:11:00.000-08:002010-03-01T17:40:26.838-08:00Homemade Beef Cheese and Bean Burritto<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjNYQL7lxm3rbYORFRRpg0q9QuDvixGJ6TOmPy9qc1zDo8sh9aosB8KzzlOCt19cdhqU01LO-SSfN6UP8EdGChTavuuWX4AUr-nhyUrS9oMRMdEo4Nx0WroC_uYWGNMRB1mhOHLWB42QTPs/s1600-h/100_0307.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 294px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjNYQL7lxm3rbYORFRRpg0q9QuDvixGJ6TOmPy9qc1zDo8sh9aosB8KzzlOCt19cdhqU01LO-SSfN6UP8EdGChTavuuWX4AUr-nhyUrS9oMRMdEo4Nx0WroC_uYWGNMRB1mhOHLWB42QTPs/s400/100_0307.JPG" alt="" id="BLOGGER_PHOTO_ID_5443839607342642258" border="0" /></a><br /><br />I made these yummy beef, bean and cheese burritos from scratch and they were so good.<br /><br />To start with you will need to make this taco seasoning recipe:<br /><br /> * 1 tbs chili powder<br /> * 1/4 tsp garlic powder or granulated<br /> * 1/4 tsp onion powder<br /> * 1/4 tsp cayenne<br /> * 1/4 tsp dried oregano<br /> * 1/2 tsp paprika<br /> * 2 tsp ground cumin<br /> * 1 tsp course salt<br />I make big quantities of this and keep in a jar.<br /><br />Now make the tortillas from my earlier post on breakfast burritos. The recipe makes about ten tortillas.<br /><br />Now for the mix for the inside:<br /><br />I cooked two cups of pinto beans with water and polish sausage along with one tsp salt and 1/2 tsp pepper for about 5 to 6 hours or until beans are tender.<br /><br />Brown 1 lb. ground beef with chopped onion, I used about a 1/2 of a medium onion. Drain ground beef and add 2 cups of the cooked pinto beans with 4 tbs of the taco mix and one pint of tomatoes. Cook until mixture thickens. Let cool.<br /><br />ready your tortilla for filling. Place 1/2 slice of pepper jack cheese, a pinch of shredded cheddar cheese, and a spoonful of the beef and bean mixture, another pinch of the cheddar cheese and a spoonful of the mixture, continue until burrito is full and wrap in plastic wrap. <br /><br />Now you can freeze them and take out as many as you need for later use. <br /><br />I made some tonight. Put them in a oven pan and smothered them in a tomato basil sauce I had made last summer, along with more shredded cheese on top. I cooked in a 350 degree oven for about 30 minutes. They were just great.Gingersnapphttp://www.blogger.com/profile/18018144751050993040noreply@blogger.com0tag:blogger.com,1999:blog-5860458821915078318.post-56982319608278469162010-02-26T11:19:00.000-08:002010-02-26T11:49:13.980-08:00Home Made Pork and BeansI have a bunch of dried white beans that I saved from my over-matured greens beans that I got from my garden last summer. I decided I would try making my own pork and beans yesterday. They actually turned out really great. I think possibly they could have been a little sweeter but since I'm only going to be using them to make baked beans which takes lots of brown sugar that won't really matter anyway. Here is the recipe I used:<br /><br />2 cups dried white beans<br />3 tbs brown sugar<br />1 tsp salt<br />1/4 tsp pepper<br />16 oz tomatoes (I used my frozen ones from my garden)<br />handful onion flakes<br />clove garlic (mine was dehydrated and I crushed with the onions into a powder)<br />Pork (I used two pork steaks probably about 1/2 lb)<br />water<br /><br />Combine all in large pot with enough water to cover beans by about 3 inches. Bring to a boil and then simmer covered until beans are tender and soup has thickened, you will have to continue to add water as it steams away. It took about 5 to 6 hours. This made about one quart:<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj1p21BGmSHYIZnziuxA-7LMQJhe8X4r7xYwr0SBvLb1gYtxGB5UbndAnKGYGuyubwR3CGdCgw-W2y-Kf1JEHjLtqu1MtREMS-8bhBUC75UGPZEPrZlK8PCX-0tjWL0l7y_asFtSt5LnGgd/s1600-h/100_0302.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj1p21BGmSHYIZnziuxA-7LMQJhe8X4r7xYwr0SBvLb1gYtxGB5UbndAnKGYGuyubwR3CGdCgw-W2y-Kf1JEHjLtqu1MtREMS-8bhBUC75UGPZEPrZlK8PCX-0tjWL0l7y_asFtSt5LnGgd/s400/100_0302.JPG" alt="" id="BLOGGER_PHOTO_ID_5442637038517760466" border="0" /></a>Gingersnapphttp://www.blogger.com/profile/18018144751050993040noreply@blogger.com0tag:blogger.com,1999:blog-5860458821915078318.post-24547154951978154922010-01-04T14:34:00.000-08:002010-01-04T15:04:59.798-08:00World's Best Stew Better than Dinty Moore<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjjVNjjRBL9XOs5PWBG08uSMDHjqfaym_tv2fwcwkRpvgVOdn9d9rtp7CP48AN2J6Iv0RXMC2bN9cP_dmfddjAb_GMZjQOU8fC3z85ny3Ve02n23NyHmr_dAa-1VUmoFjZNM6FpFM8nFxCF/s1600-h/100_0087.JPG"><img style="float:left; margin:0 10px 10px 0;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjjVNjjRBL9XOs5PWBG08uSMDHjqfaym_tv2fwcwkRpvgVOdn9d9rtp7CP48AN2J6Iv0RXMC2bN9cP_dmfddjAb_GMZjQOU8fC3z85ny3Ve02n23NyHmr_dAa-1VUmoFjZNM6FpFM8nFxCF/s320/100_0087.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5423023799445566482" /></a><br /><br />I made this stew today for tonight's dinner and it was so amazingly good I wanted to share with anyone who loves Dinty Moore Stew, this is so much better:<br /><br />1 lb stew meat<br />3 tbs. dehydrated onion flakes or one medium onion<br />clove garlic minced<br />potatoes pealed and cubed<br />carrots sliced<br />salt and pepper to taste<br />1 tbs. corn starch dissolved in a little cold water<br />2 pks brown gravy<br /><br />In large pan or dutch oven cover meat with about 2 to 3 inches water and boil with onions garlic and cornstarch until tender. Add water if needed during cooking to keep juicy.<br /><br />When meat is tender add potatoes and carrots (I used 3 medium sized red and two handfuls of baby carrots sliced) and cook until tender.<br /><br />Add the two pkgs of brown gravy that has been dissolved in cold water bring back to boil then to a simmer<br /><br />Have this dumpling recipe ready to add:<br /><br />Dumplings:<br /><br />1 cup flour<br />2 tsp. baking powder<br />1 tsp. salt<br />2 tbs soft margarine<br />1 cup milk<br /><br />Mix together dry ingredients and cut in margarine until it looks like meal. Add milk and you should have a very sticky dough. If not add more milk.<br /><br />Drop by spoonfuls on top of stew. Put lid on pan and cook for ten minutes. After 10 minutes cut through a dumpling to make sure they are done, if still doughy cook a little longer.<br /><br />Enjoy your stew!!Gingersnapphttp://www.blogger.com/profile/18018144751050993040noreply@blogger.com0tag:blogger.com,1999:blog-5860458821915078318.post-83496748801228151152010-01-04T11:37:00.000-08:002010-01-04T12:23:36.797-08:00Breakfast Burritos from Home Made TortillasThese breakfast burritos are so good and the homemade tortillas are soft and tender. You will never use a store bought tortilla again after making and tasting these:<br /><br />Tortillas:<br /><br />3 cups flour<br />2 tsp. baking powder<br />1 tsp. salt<br />6 tbs vegetable shortening<br />about 1 1/4 cups warm water<br /><br />Mix dry ingredients together add shortening and cut into flour until it looks like meal. <br /><br />Add water a little at a time until your dough is soft and not sticky.<br /><br />Lightly knead dough for a few minutes.<br /><br />Divide dough into 10 sections.<br /><br />Let rest for ten minutes<br /><br />While waiting heat skillet to about medium high<br /><br />roll out sections until paper thin<br /><br />place in skillet and cook first side until brown spots appear<br /><br />Turn and cook other side<br /><br />Keep cooked tortillas in a kitchen towel until ready to use<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjrkgVK5mgsdTdhsjXMnsBolyZr9OEYtzQgZJlIRTTzIlbyGZkxhZ5kEkslWm2MoyHT23KSEzgtvyELm2beuJEH2LqHLPEiJgYwR9S5FZSkhJsAL6g1Mf5eUpSHVKrCoJEE3w-m_DW6OfSU/s1600-h/100_0083.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 253px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjrkgVK5mgsdTdhsjXMnsBolyZr9OEYtzQgZJlIRTTzIlbyGZkxhZ5kEkslWm2MoyHT23KSEzgtvyELm2beuJEH2LqHLPEiJgYwR9S5FZSkhJsAL6g1Mf5eUpSHVKrCoJEE3w-m_DW6OfSU/s400/100_0083.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5422982356108429010" /></a><br /><br /><br /><br /><br /><br /><br /><br />Breakfast burritos:<br /><br />10 tortilla shells<br />10 oz breakfast sausage<br />3 tbs dehydrated onion flakes<br />green pepper chopped<br />7 eggs scrambled<br />1 package shredded cheddar cheese<br />10 slices pepper jack cheese<br /><br />Fry sausage together with onions and peppers simmer until onions and peppers are soft, drain<br /><br />In large bowl combine sausage mixture, scrambled eggs and shredded cheddar cheese<br /><br />Fold bottom of tortilla up and then one side over the other side. Place plastic wrap around about half of the tortilla.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhrLO1Zco9s7F3w34CqiMJN-x1MyLl1tvCTo7T21Y9VQ9iT3keP5nnrt6BNRwXfpBV4TVhmgyvQibIXd-3LRMbAs-5jNhT1W0AvwahBhMTW752on5zNaoeP4mUL6_AGYXWSe38AkFcRoEmk/s1600-h/100_0084.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 177px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhrLO1Zco9s7F3w34CqiMJN-x1MyLl1tvCTo7T21Y9VQ9iT3keP5nnrt6BNRwXfpBV4TVhmgyvQibIXd-3LRMbAs-5jNhT1W0AvwahBhMTW752on5zNaoeP4mUL6_AGYXWSe38AkFcRoEmk/s400/100_0084.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5422979408423411522" /></a><br /><br /><br />Now fill first with the pepper jack broken into two pieces and then the sausage egg and cheese mixture and wrap up in foil.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhGLww8NuvgaTgCieAC9CaM7oEusoibxfaRJhemSlN9-kyHhByJGfTjie97Cf1QFORaSlS_Awqt4nlvQZ3TQYr_KsqwSHstC2QeVBhCiDU_flRwP6Ef1yMeMIQ1wk2FXOk4fZBSROrNqy-v/s1600-h/100_0085.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 299px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhGLww8NuvgaTgCieAC9CaM7oEusoibxfaRJhemSlN9-kyHhByJGfTjie97Cf1QFORaSlS_Awqt4nlvQZ3TQYr_KsqwSHstC2QeVBhCiDU_flRwP6Ef1yMeMIQ1wk2FXOk4fZBSROrNqy-v/s400/100_0085.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5422979413638577442" /></a><br /><br />These can now be frozen and used whenever you crave one. When heating wrap in damp paper towel and heat in microwave.Gingersnapphttp://www.blogger.com/profile/18018144751050993040noreply@blogger.com0tag:blogger.com,1999:blog-5860458821915078318.post-46890890557131516662009-11-06T06:00:00.000-08:002009-11-06T07:08:47.501-08:00Harvesting and Threshing Popping SorghumWe planted two rows of popping Sorghum in the spring this year. We harvested most of the grain the middle of September before our vacation to Texas and the grain has been sitting and drying in my grow room ever since. <br /><br />We finally found time to remove the grain from the stalks. I had no idea how it was done and there was virtually no information on the internet about it. We finally decided to put the stalks in a pillow case and then hit it against something hard. This worked pretty good but then had to figure out how to get the seed from the chaff. <br /><br />I finally decided to put it all in a bowl with water. I removed anything that floated and kept rinsing until nothing was left but the heavier seeds that stayed at the bottom of the bowl. This worked well. We laid the seeds out in trays to dry. I think we probably ended up with 5 or 6 lbs of sorghum seed.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJDYP4PunV_Og3jH2yv-UDRbWEH-0_22dtfM7q-rkQUh4TwkuRg16nA2AJalz7AE7zqYU5ZM2T7fzwENujBsYfPUoukyr_2Ol2-M19S4ClFm1eqslDvN3kqYvSBcV-hGzJVB5D5byLWDdq/s1600-h/100_6729.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJDYP4PunV_Og3jH2yv-UDRbWEH-0_22dtfM7q-rkQUh4TwkuRg16nA2AJalz7AE7zqYU5ZM2T7fzwENujBsYfPUoukyr_2Ol2-M19S4ClFm1eqslDvN3kqYvSBcV-hGzJVB5D5byLWDdq/s400/100_6729.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5400997086977142914" /></a><br /><br />The seed pops great. At first I used some oil in a pan and heated until smoking and then put in seed a tablespoon at a time. Now I have an air popper we found at the DAV store and it works even better. One tablespoon of seed makes about 10 tablespoons of popped sorghum. It tastes better than popcorn. I found a recipe that calls for popped popcorn flour and makes a loaf of bread. 6 tablespoons of seed makes about 2 1/2 cups of flour. <br /><br />Here is the recipe for popcorn bread using either popcorn or popped sorghum:<br /><br />1/3 cup popcorn or 6 tablespoons sorghum (popped and blended into 2 1/2 cups of flour)<br />1 1/4 cups water 110 to 115 degrees<br />3 3/4 t yeast<br />2 tbs sugar<br />1/4c oil<br />2 1/4 t salt<br />1 tbs butter or butter flavoring<br />3 to 4 c flour<br /><br />proof yeast in hot water while at 110 to 115 degrees with the sugar added to water for about 15 minutes.<br /><br />blend popped popcorn or sorghum in blender on liquefy and then sift to remove any kernels that do not get broken up.<br /><br />add all liquid ingredients to bread machine and put on dough cycle. Mix for a few minutes then add salt, popcorn flour and 2 c flour. Add more flour until you have a smooth ball of dough.<br /><br />When dough cycle is complete remove dough press out into a rectangle and then roll into a loaf pressing closed all seams.<br /><br />Place on a parchment covered pan cover and let rise until double. Bake at 350 for 35 to 45 minutes or until bread registers 190 to 210 degrees. This made a huge loaf of bread and was the most moist tender and fine textured bread I had ever made. In the picture the loaf is on a regular sized pizza pan so you can tell how big it was. I also brushed on olive oil and put some poppy seeds on the loaf.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh0V2cGZMY_PSX8RnCnhLgiHvGhue0ZMggUPFy2TmV5jvoQ4ntvA-puoGXLBigeeLiuURAhzBhAos-YVv6EyDLJ0OMS1rre-3dxn7eAzZMEkpL8rMJvShIxW7qUk_9WwasBjxP7dnmIpXlx/s1600-h/100_6731.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh0V2cGZMY_PSX8RnCnhLgiHvGhue0ZMggUPFy2TmV5jvoQ4ntvA-puoGXLBigeeLiuURAhzBhAos-YVv6EyDLJ0OMS1rre-3dxn7eAzZMEkpL8rMJvShIxW7qUk_9WwasBjxP7dnmIpXlx/s400/100_6731.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5401003301594859314" /></a>Gingersnapphttp://www.blogger.com/profile/18018144751050993040noreply@blogger.com1tag:blogger.com,1999:blog-5860458821915078318.post-50461840507025289922009-09-09T20:12:00.000-07:002009-09-09T20:53:23.260-07:00Recipe for Jalapeno PoppersI have had a prolific abundance of jalapeno peppers and after pickling more then enough for my needs until next gardening season, I decided to make and freeze jalapeno poppers. Here is my recipe:<br /><br />Wash and separate small from large. Small peppers cut off tops and using a paring knife scraping around insides get out veins and seeds. Large ones cut off top, cut in half and scrape out veins and seeds.<br /><br />Use whatever cheese you like. My last poppers I used a jar of pimento cheese, the same amount of cream cheese and a handful of shredded colby. Mix together and put cheese in whole small jalapeno and large halves.<br /><br />in a bowl mix and beat together an egg and about a tbs of milk. Dip pepper in mixture and then flour. Set aside to dry for about 15 minutes. <br /><br />Coat with egg mixture again and then into fine bread crumbs (I use stale bread set out for about a day then blended and into the freezer.) Into flour again and<br />set aside again to dry for about 15 minutes.<br /><br />Repeat one more time and place on a plate and freeze.<br /><br />When nice and frozen place in freezer bags for later use.<br /><br />When you want to fix some, heat oil to 365 and fry until golden brown. Drain and enjoy!!<br /><br /><br />Halfway there:<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhpUS_DPGvM6oEChg9s-0Yq0cfwZTpl1NVW07CSU4J1pavXTODr1FlhiNmV50yYK7THZRHmAyjHLRTL3_XlpAiursWsA0Z5jbJljurZBZSJLCpoVf8kljVbY7El3cWVDpShOMkLPqLL1ZZA/s1600-h/100_6586.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhpUS_DPGvM6oEChg9s-0Yq0cfwZTpl1NVW07CSU4J1pavXTODr1FlhiNmV50yYK7THZRHmAyjHLRTL3_XlpAiursWsA0Z5jbJljurZBZSJLCpoVf8kljVbY7El3cWVDpShOMkLPqLL1ZZA/s400/100_6586.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5379680726870172386" /></a><br /><br />Ready to Freeze:<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEitOr1o_6xVMZB6ROmvS97AwUQ56N3PJBHGSIvvptb7rXz6pN-l5pCaox-SYUZXwLypA32x2RPMz9kcumqzHl210R0h1rcgQu2YBnJHk86g1evYgP1Y6a-QtcMxK8vujeXppK7Srsq9INeI/s1600-h/100_6588.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEitOr1o_6xVMZB6ROmvS97AwUQ56N3PJBHGSIvvptb7rXz6pN-l5pCaox-SYUZXwLypA32x2RPMz9kcumqzHl210R0h1rcgQu2YBnJHk86g1evYgP1Y6a-QtcMxK8vujeXppK7Srsq9INeI/s400/100_6588.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5379681487648584530" /></a>Gingersnapphttp://www.blogger.com/profile/18018144751050993040noreply@blogger.com0tag:blogger.com,1999:blog-5860458821915078318.post-13839742631223442952009-09-07T11:26:00.000-07:002009-09-07T13:27:15.137-07:00Pizza Hut Dough Clone RecipeI have already posted my Pizza Hut Sauce clone so today I am making Pizza from scratch using that and my Pizza Hut Dough clone recipe.<br /><br />Pizza Hut Dough using a bread machine<br /><br />1 1/3 c water<br />2 1/4 tsp yeast<br />tsp sugar<br />1/3 tsp garlic salt<br />1/2 tsp oregano<br />1/2 tsp salt<br />1 tbs sugar<br />2 tbs olive oil<br />1/4 cup parmesan cheese<br />4 c flour<br /><br />Proof yeast in 1/3 cup of the water and the tsp sugar at 110 to 115 degrees for about 15 minutes<br /><br />Put rest of ingredients in bread maker and the yeast after it is foamy and has risen<br /><br />put in two c of the flour and using dough cycle let that mix well<br /><br />put in rest of flour and let the machine do the rest.<br /><br />Punch down, remove from pan and divide into two pieces. This is enough for two pizza pans. Or you can use one and freeze one. What I am making today I will be freezing one along with half of the 1 lb of hamburger I have browned. This will be great for another day!<br /><br />My Home made Pizza<br /><br />Pizza Hut Clone Dough<br />Pizza Hut clone sauce<br />1 package mozzarella cheese<br />1/2 lb hamburger browned and drained<br />pepperoni<br />onions chopped<br />peppers chopped<br />dried tomatoes<br /><br />This is a really thick pizza and will need to be baked at 350 for 20 to 25 minutes:<br /><br />The Before baking:<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_-9562-8pbHF209JTBOfD5QJgkJt9dulOCNiX7TqG-7r3SO4Ku-9Npb27l9TnsTM4q53uWcH0lxTdl7XpLUOo9lG6uKovgQwWvBtYo1AQ-fcF-nyIjIbyZsQ5IAtk8quKKKB9vA_RhiBS/s1600-h/100_6582.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_-9562-8pbHF209JTBOfD5QJgkJt9dulOCNiX7TqG-7r3SO4Ku-9Npb27l9TnsTM4q53uWcH0lxTdl7XpLUOo9lG6uKovgQwWvBtYo1AQ-fcF-nyIjIbyZsQ5IAtk8quKKKB9vA_RhiBS/s400/100_6582.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5378810582855609986" /></a><br /><br />The after:<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEggJgYbK9Puaa7VJB6s-DE45HN_WVLkRSQ547czBqhSJ4bI8ipUGk_oo70ZLyFlqBi9XtLkVPTT3RGZBEmddIeEojVMyzFC_y87EiEm39HaIs72RgrI1HTvfp56Gt6PvZ17JodHzmk6icoe/s1600-h/100_6584.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEggJgYbK9Puaa7VJB6s-DE45HN_WVLkRSQ547czBqhSJ4bI8ipUGk_oo70ZLyFlqBi9XtLkVPTT3RGZBEmddIeEojVMyzFC_y87EiEm39HaIs72RgrI1HTvfp56Gt6PvZ17JodHzmk6icoe/s400/100_6584.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5378823298527044690" /></a>Gingersnapphttp://www.blogger.com/profile/18018144751050993040noreply@blogger.com0tag:blogger.com,1999:blog-5860458821915078318.post-63781529191415985392009-09-06T19:13:00.000-07:002009-09-06T19:45:43.533-07:00Comfort FoodI remember when I was little, my Mom who was a planner, always let us know what she would be cooking for supper before we went to school. If it was something I loved, I would think about that meal all day long. Going home after school was over was a joy, but going home to a meal you loved was like Christmas.<br /><br />Two words that could make me go wild to get home that evening was Oxtail Soup. Oh how I loved coming home to the smell of oxtail soup. It is still my favorite food. My Mom is gone now and sometimes I feel like I let all her cooking secrets go with her without at least getting them all in my head to write down someday when I had time. <br /><br />I do think I have pretty much got her recipe down and make it just the way it tasted from her stove.<br /><br />My Mom's Oxtail Soup<br /><br />3 to 4 lbs oxtails (they are mostly bone so even this much is not that much meat)<br />the heart of one celery stalk<br />2 cups white rice<br />several tsp caraway seed to your taste<br />salt and pepper to taste<br /><br />Boil oxtails with salt pepper and caraway seeds in plenty of water to have enough so there is still broth after the rice cooks. This will probably take several hours to most of the day for tender meat.<br /><br />Chop the celery heart and cook with the oxtails about 30 minutes before rice.<br /><br />Cook rice until tender<br /><br />Now you have my Mom's best Oxtail soup and oh how good it is.Gingersnapphttp://www.blogger.com/profile/18018144751050993040noreply@blogger.com0tag:blogger.com,1999:blog-5860458821915078318.post-58164655598441015282009-09-05T16:36:00.000-07:002009-09-07T10:37:40.041-07:00Pizza Hut Clone Sauce from Fresh TomatoesI just made this today tweaked from several recipes I had found online and it is so good and I believe (anyway as far as my taste buds) it is the closest you will ever get to Pizza Hut pizza sauce.<br /><br />Boil tomatoes for a minute or so and then plunge in cold water to remove skins.<br /><br />Core, slice in half and remove as many seeds as you can.<br /><br />For every 1 quart of tomatoes in pan add:<br />1 clove garlic<br />1/2 tsp. salt<br />1 bay leaf<br /><br />Bring mixture to a boil and then high simmer for one hour.<br /><br />Let mixture cool some and place in blender and liquefy.<br /><br />Back to pan and add per quart of tomatoes originally used add:<br />1/2 tsp garlic salt<br />1 tsp sugar<br />1/2 tsp basil<br />1/2 tsp oregano<br />1/2 tsp marjoram<br /><br /><br />bring back to boil and then to low simmer until desired thickness is achieved. Remove bay leaf.<br /><br />One quart of tomatoes ended up as about 12 oz. of pizza sauce, enough for one pizza dough if you like it thick like I do.<br /><br />HMMM --- enjoy.<br /><br />I used an empty sauce jar to store in freezer:<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjzTgO2RVo_g-u8W5hBHDUn0pheu7beJRRV_J6yamqx9JuYc-Zs8qO59Gpvy6PaCbDrD3U932rTbSymruTGExTpDjLzvoqlUJ1khRNclvDsOEHO5rXi_-FYa3JJ57Ooul0PH8cCAHJp9-p9/s1600-h/100_6578.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjzTgO2RVo_g-u8W5hBHDUn0pheu7beJRRV_J6yamqx9JuYc-Zs8qO59Gpvy6PaCbDrD3U932rTbSymruTGExTpDjLzvoqlUJ1khRNclvDsOEHO5rXi_-FYa3JJ57Ooul0PH8cCAHJp9-p9/s400/100_6578.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5378780667853805714" /></a>Gingersnapphttp://www.blogger.com/profile/18018144751050993040noreply@blogger.com0tag:blogger.com,1999:blog-5860458821915078318.post-29837629073451592382009-09-05T12:32:00.001-07:002009-09-05T12:52:42.758-07:00Drying Green Beans without a DehydratorMy dehydrator has been running day and night for months now. I needed a better way too dry the green beans because we had been getting at least 16 gallons a weeks for weeks and I needed the dehydrator for other things. I found this idea on the web and it works great:<br /><br />Leather Britches<br /><br />That is the old time name for dried green beans that are made by using a needle and string or heavy thread to string the beans on. First you must blanch the beans for 3 minutes and then in ice water for three minutes. Drain and string with needle to make a bunch. Hang somewhere warm and dry. It will take about 4 days and you have great dried green beans to store in jars or bags.<br /><br /><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjNIY8dMrA5G5UXgdIlJGa5bl1dImeeyB4A6qHPFUNbVCvGFarVVER_FadqbfbxikJdq3KDYVC15Avk4RqT1eaAphNTp6QQxJppDUZyTO9BffEqPJwad7vLD1IzkYrSyFJ3yeYOPKSZA3eY/s1600-h/100_6576.jpg"><img style="float:left; margin:0 10px 10px 0;cursor:pointer; cursor:hand;width: 150px; height: 200px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjNIY8dMrA5G5UXgdIlJGa5bl1dImeeyB4A6qHPFUNbVCvGFarVVER_FadqbfbxikJdq3KDYVC15Avk4RqT1eaAphNTp6QQxJppDUZyTO9BffEqPJwad7vLD1IzkYrSyFJ3yeYOPKSZA3eY/s200/100_6576.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5378072956062147634" /></a>Freshly strung<br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiMqSjQ4BUx3s2cm9V37ZsRsnNcOLk20T5K8qI9Nkyi_DUfW3ZLRospXUDWAla3yTika-6oEZS0IucOnkPc_lyySOfM1PoR7VcbvDa-rKVm6dCYXQz2kY9_VgI1ZUS97ul45L1r13HLvGgU/s1600-h/100_6575.jpg"><img style="float:left; margin:0 10px 10px 0;cursor:pointer; cursor:hand;width: 150px; height: 200px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiMqSjQ4BUx3s2cm9V37ZsRsnNcOLk20T5K8qI9Nkyi_DUfW3ZLRospXUDWAla3yTika-6oEZS0IucOnkPc_lyySOfM1PoR7VcbvDa-rKVm6dCYXQz2kY9_VgI1ZUS97ul45L1r13HLvGgU/s200/100_6575.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5378072378392136978" /></a>DriedGingersnapphttp://www.blogger.com/profile/18018144751050993040noreply@blogger.com0tag:blogger.com,1999:blog-5860458821915078318.post-44562574052698223722009-09-04T17:34:00.000-07:002009-09-04T17:54:58.894-07:00I Just Love JarsI have been getting lots of jars from places like the DAV store, Salvation Army and other used stores. They are usually really cheap and apparently no one keeps them. Anyway it makes me happy. I use them for all my dehydrated stuff.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJpnn9Uy84Vt1eDLC20qHsxffkHnvMkC4mafPJXjR5HQKEfJ8RgDzKey-snhg3VBd6QuHozfmSbo9-BaaO7CasGr4ODm96Wg0igfQBADZflHNeDgZNJG5MF436tvMVKG7kkABogTP_SXRw/s1600-h/100_6573.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 300px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJpnn9Uy84Vt1eDLC20qHsxffkHnvMkC4mafPJXjR5HQKEfJ8RgDzKey-snhg3VBd6QuHozfmSbo9-BaaO7CasGr4ODm96Wg0igfQBADZflHNeDgZNJG5MF436tvMVKG7kkABogTP_SXRw/s400/100_6573.jpg" alt="" id="BLOGGER_PHOTO_ID_5377779712309181666" border="0" /></a>Gingersnapphttp://www.blogger.com/profile/18018144751050993040noreply@blogger.com0tag:blogger.com,1999:blog-5860458821915078318.post-79449024316312925322009-09-04T13:25:00.000-07:002009-09-04T17:17:10.096-07:00The Very Best Way for Preserving Fresh TomatoesWe had a huge abundance of tomatoes this year, we brought home 67 lbs. in a two week period and that doesn't count what we picked before and after, I am figuring we probably have gotten over 100 lbs. The last two years I just put my fresh tomatoes in freezer bags and froze to have for winter to make my stuff when the weather cooled down.<br /><br />The trouble with that is that the tomatoes had a weird taste that no matter what I did with them, spaghetti sauce, pizza sauce etc. always seem to have that taste. Well no more of that. I now know the best way to preserve tomatoes: ROAST THEM!<br /><br />And the best part about this is you can either freeze for later use or make into something right then.<br /><br />Slow Roasting<br /><br />Oven temp 200 to 250 depending on how much time to have to watch them. If I put some on and leave it will be on 200 so they don't get a chance to burn. I use my smaller tomatoes for this. Slice in half put in a bowl and coat with olive oil. You can use whatever herbs and spices that suit you. I chop garlic, salt and pepper and use basil and Italian seasonings. Place in single layer and roast. It takes between 8 and 12 hours depending on oven temp. I take out when they have shriveled up some but still have juice. Cool then put on a plate and into the freezer to harden before freezer bagging and back into the freezer. That way they don't stick together and you can just take out a handful or what you need.<br /><br />Quick Roasting<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgonmLE0rLBKGyWg5-1eXNDKIZC_5npFSIVBHjobtyD0217UaVErU5dFBxtKlJTvMpJIMTCvRByaVd0CgKLlZVb14b-_4s4KOmfK3sk_WIo1CCZRzJISwRSHMPPmT95BWw2hYyOY5tD6stG/s1600-h/100_6566.JPG"><img style="margin: 0pt 10px 10px 0pt; float: left; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgonmLE0rLBKGyWg5-1eXNDKIZC_5npFSIVBHjobtyD0217UaVErU5dFBxtKlJTvMpJIMTCvRByaVd0CgKLlZVb14b-_4s4KOmfK3sk_WIo1CCZRzJISwRSHMPPmT95BWw2hYyOY5tD6stG/s320/100_6566.JPG" alt="" id="BLOGGER_PHOTO_ID_5377712755237875522" border="0" /></a>This is what they look like before going in the oven.<br /><br />This method works great too and can be used as the base for any other sauce like spaghetti or chili. Oven temp 375. Remove core and slice in half. I put in 4 cloves of garlic, peppers, onions, 2 tsp salt, 2 tsp sugar and pepper to taste. Drizzle with extra virgin olive oil and mix. Pour all in a pan, place tomatoes skin side up and roast for 40 minutes.<br /><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjI_QHJ9k2zUB7DC0lmP3Wk6GEAddbyOrcsGSJ0naqdgns-Hm3lQSsPeD09PWfq6JGuCBhw8-TFNf0gG9fp7UwfFSTD0ZAOcL_5mkhR62FogSIz7aIy0JpufCUpMO2S6U1JXxGqqSnrlj1W/s1600-h/100_6567.JPG"><img style="margin: 0pt 0pt 10px 10px; float: right; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjI_QHJ9k2zUB7DC0lmP3Wk6GEAddbyOrcsGSJ0naqdgns-Hm3lQSsPeD09PWfq6JGuCBhw8-TFNf0gG9fp7UwfFSTD0ZAOcL_5mkhR62FogSIz7aIy0JpufCUpMO2S6U1JXxGqqSnrlj1W/s320/100_6567.JPG" alt="" id="BLOGGER_PHOTO_ID_5377719029872775042" border="0" /></a>After roasting let cool and remove tomato skins then I put in blender and use chop. Now you have the best tasting tomato sauce ever. Place in freezer bags and freeze. <br /><br /><br /><br />Finished tomato sauce:<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh2RjRtN_KMVy25q87JQ6nyyJgZWYUBe7tmSAHPg59E7AcTmJPfw4DqYxjlyHqBFHn3_uIk1j22eV6maDDFWfKQwV_w1Nrgi-vES65paa5dFQ5ut7JxzaY0s0SMUeHjnX05rjDyqrVna5Op/s1600-h/100_6569.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh2RjRtN_KMVy25q87JQ6nyyJgZWYUBe7tmSAHPg59E7AcTmJPfw4DqYxjlyHqBFHn3_uIk1j22eV6maDDFWfKQwV_w1Nrgi-vES65paa5dFQ5ut7JxzaY0s0SMUeHjnX05rjDyqrVna5Op/s320/100_6569.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5377764643401288834" /></a><br /><br />Chili Base<br /><br />Use your fresh tomato sauce (if you know you are making chili base you can use chile peppers in your tomato mix) and add:<br />2 tsp cumin<br />1 tsp cinnamon<br />2 tsp parsley<br />1 tsp basil<br />1 tbs chili powder (or to taste)<br /><br />Bring to boil then simmer for 10 minutes.<br /><br />Or add Italian seasonings to your tomato sauce and you have spaghetti sauce. All can be bagged and frozen for use through the winter.<br /><br />Finished product, 6 pints tomato sauce base:<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhSIe1YVyr3iXP7_UPOapz_f-1EjOeMmXgDx7p5u329LevWmDYkz2uKKXm6PUw_xSRbygMor00JI2wOu4ZGeCbd8oPqEjVIx_WwIuDVdIdunllDFgracyvoTjTaAemvxGmI2qDxWEQJi1Zl/s1600-h/100_6572.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhSIe1YVyr3iXP7_UPOapz_f-1EjOeMmXgDx7p5u329LevWmDYkz2uKKXm6PUw_xSRbygMor00JI2wOu4ZGeCbd8oPqEjVIx_WwIuDVdIdunllDFgracyvoTjTaAemvxGmI2qDxWEQJi1Zl/s320/100_6572.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5377770183727951666" /></a><br /><br /><br /><input id="gwProxy" type="hidden"><!--Session data--><input onclick="jsCall();" id="jsProxy" type="hidden"><div id="refHTML"></div><input id="gwProxy" type="hidden"><!--Session data--><input onclick="jsCall();" id="jsProxy" type="hidden"><div id="refHTML"></div>Gingersnapphttp://www.blogger.com/profile/18018144751050993040noreply@blogger.com0tag:blogger.com,1999:blog-5860458821915078318.post-7750493648919419972009-08-25T21:35:00.000-07:002009-08-25T21:43:23.605-07:00Freezing Green Beans the Best Way EverLast year was our first real garden. It actually was just an experiment to see if the land owned by dad in law would produce anything. We couldn't believe the amount of stuff we got from a 20' by 30' area. The green beans were prolific and produced until the first frost. I wanted to preserve them but had no pressure canner at that time and hated the taste of frozen green beans.<br /><br />After many days and hours of research online I hit on this idea on a chat forum and it is the best of the best way to freeze green beans and retain that fresh from the garden taste:<br /><br />Wash stem and pop. Blanch 3 minutes (start timer as soon as they are placed in the boiling water), remove and put in ice water for 3 minutes. I put a pint in small freezer bags then here is the secret, cover with water. Get out all the air and freeze flat to save space.<br /><br />The texture is a little different from fresh but the taste is not. Try it, I guarantee you will like it.Gingersnapphttp://www.blogger.com/profile/18018144751050993040noreply@blogger.com0