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Chicken Coop


    For starters

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    AdaB

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    Join date : 2011-04-10

    For starters

    Post  AdaB on Tue Jun 21, 2011 8:27 pm

    Jalapeno Wraps

    These go quick in my kitchen -simple & easy

    Slice Jalapenos in half-remove seeds <---- FYI- DO NOT GET IN EYES OR OTHER AREAS Shocked Shocked
    Fill each half with cream cheese
    Wrap bacon around pepper and secure with a toothpick
    Bake @ 350 until bacon is done

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    Annie Oakley
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    Re: For starters

    Post  Annie Oakley on Tue Jun 21, 2011 8:38 pm

    Mexican Fruit Cake

    2 cups of plain flour
    1 20oz. can of crushed pineapples
    1 cup of nuts (pecan or walnut)
    2 tsp of baking soda
    2 cups of sugar
    2 eggs

    Blend together bake in a 13X9 at 350 for 45 min.

    Icing

    2 cups of confectionery sugar
    2 tsp of vanilla
    1 8oz. cream cheese
    1 stick of butter

    Blend until smooth pour over HOT cake.
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    Annie Oakley
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    Re: For starters

    Post  Annie Oakley on Tue Jun 21, 2011 8:44 pm

    Cannelloni Bean and Kale Soup

    Fry 4 slices of bacon leave drippings remove bacon(save will use later)
    1 med. onion dice, brown in drippings
    add 4 cans of cannelloni beans
    2 tsp chopped rosemary
    2 cups chicken broth
    1 bunch of fresh kale rinse, chop and add to mixture (about 7 cups)
    salt and pepper to taste
    crumble bacon on top
    cook till kale is done.

    Goes great with spice cornbread.....

    Guest
    Guest

    Re: For starters

    Post  Guest on Tue Jun 21, 2011 9:10 pm

    AdaB wrote:Jalapeno Wraps

    These go quick in my kitchen -simple & easy

    Slice Jalapenos in half-remove seeds <---- FYI- DO NOT GET IN EYES OR OTHER AREAS Shocked Shocked
    Fill each half with cream cheese
    Wrap bacon around pepper and secure with a toothpick
    Bake @ 350 until bacon is done


    Here in Texas, we do these on the grill too....YUMMY!
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    TexasStar

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    Age : 52
    Location : Central Texas

    Re: For starters

    Post  TexasStar on Tue Jun 21, 2011 9:35 pm

    Genius Blondies

    (makes 15-20 squares)

    1 1/2 cups chickpeas (1 can, drained and rinsed) (250g)
    3/4 tsp baking powder
    1/8 tsp baking soda
    heaping 1/8 tsp salt
    3/4 cup brown sugar*
    1-2 tsp vanilla extract
    1/4 cup ground flax (20g) (see nutrition-info link below, for substitution ideas)
    1/4 cup peanut butter (or other fat source) (see nutrition-info link below, for lower-cal options)
    optional: 1/3 cup chocolate chips (Not “optional” if you’re CCK!)
    Preheat oven to 350 degrees. Blend all ingredients (except chips) until very smooth. Mix in chips, and scoop into a greased (or tinfoil-lined) 8×8 pan. Bake for 38-40 minutes. You want the blondies to look a little undercooked when you take them out, because they’ll firm up as they cool, and you don’t want them to get hard. (Note: you can probably sub any white bean for the chickpeas)


    These are DELISH and vegan. They make a very healthful snack! Recipe from this blog:

    http://chocolatecoveredkatie.com/
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    tequilafunsize

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    Re: For starters

    Post  tequilafunsize on Wed Jun 22, 2011 2:31 pm

    AdaB wrote:Jalapeno Wraps

    These go quick in my kitchen -simple & easy

    Slice Jalapenos in half-remove seeds <---- FYI- DO NOT GET IN EYES OR OTHER AREAS Shocked Shocked
    Fill each half with cream cheese
    Wrap bacon around pepper and secure with a toothpick
    Bake @ 350 until bacon is done


    Have you tried them with shrimp?? They are really good!!
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    nifty

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    Re: For starters

    Post  nifty on Sat Jun 25, 2011 11:46 am

    Wow...these all look yummy!!!!

    I love this recipe especially on hectic days (ty slowcooker)

    Cashew Chicken (converted to Chicken Dinner)!

    6 boneless, skinless chicken breasts 2 tbsp. butter/marg
    1/4 c. chopped green onions 1 c. sliced mushrooms (I've used can)
    1 can (10 3/4 oz.) cream of mushroom soup, undiluted
    1 c. celery sliced 1 1/2 tbsp. soy sauce
    1/2 c. cashews (optional)

    1. Place chicken, butter, green onions, mushrooms, soup, celery, soy sauce & cashews in the slowcooker. (Chicken first & the rest in any order).
    2. Cover, cook on LOW for 6-8 hrs, or on HIGH for 4-6 hrs or until done. Serve over rice.

    Makes 6 servings.

    Note: I cook this with Cream of Chicken soup &/or Cream of Celery soup. Nice variations. I also only cook 2 breasts as there is only 2 of us, so I cut back to 1 tbsp. butter, 1/2 tsp. soy sauce. The rest (except Cashews, I don't use them) I leave in, makes a nice sauce for rice & the mushroom & celery adds to the flavour.

    Rose L.

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    Re: For starters

    Post  Guest on Sun Jun 26, 2011 12:16 am

    Mrs. fishin's recipe for ROAST and BOW TIES.

    1 chuck roast
    box of bow tie pasta(or 2 depending on amt. of people)
    1 medium onion
    1/4 cup vegetable oil
    3 tbsp.margarine
    1 lg. can beef broth
    garlic salt
    salt
    pepper


    Pre-heat oven to 350. Chop up medium onion to make medium size pieces. Place 1/3 cup of oil in roaster pan, add 3 tbsp. of margarine and chopped onion. Brown over medium/high heat until onions are brown. Add chuck roast and sprinkle garlic salt, salt and pepper on the roast. Brown one side and turn. Repeat the prior step. When roast is browned on both sides add beef broth. Cover and bake in oven for 3 hours.

    Bow ties- boil water in pot...add bow ties...cook for the amount of time listed on the box. Drain the bow ties. Lift the roast out of the roaster and add the bow ties to the juice in the roaster. Mix.

    Make a vegetable and serve dinner! This is a recipe handed down through my family and is delicious. It makes the whole house smell great!

    If you end up trying it let me know how it was.


    More recipes to follow! Enjoy!
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    nifty

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    Re: For starters

    Post  nifty on Fri Jul 01, 2011 5:17 pm

    No-Bake Cheese Cake (sister's recipe)

    2 cups Graham Crumbs 1/3 cup butter/marg
    4 pkges (250 ml) Cream Cheese spread (softened)
    1 cup plus 2 tbsp. white sugar divided 1/2 cup strawberry jam
    16 fresh strawberries 3 cups Cool Whip (thawed)

    Mix crumbs & marg. together, press onto bottom of 9x13 pan. Refrigerate.
    Beat cheese spread & 1 cup sugar until blended.
    Add jam, mix well.
    Place berries & 2 tbsp. sugar into small bowl & mash with fork.
    Stir mixture & topping into cheese mix.
    Spoon on crust; cover, refridgerate for 4 hours.

    *Can cheat & use ready made crusts.

    Rose L.


    Last edited by nifty on Fri Jul 01, 2011 6:48 pm; edited 1 time in total
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    nifty

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    Re: For starters

    Post  nifty on Fri Jul 01, 2011 5:35 pm

    Chocolate Zucchini Loaf (recipe from my neighbour)

    3/4 cup *marg/butter 2 cups sugar
    3 eggs 2 1/2 cups flour
    1/2 cup Cocoa Powder 2 1/2 tsp. baking powder
    1 1/2 tsp. baking soda 1 tsp. salt
    1 tsp. cinnamon 1/2 cup milk
    2 tsp. vanilla 3 cups shredded zucchini
    6 oz. chocolate chips

    Preheat oven 350 F.
    cream butter with sugar. Beat in eggs.
    Mix together flour, cocoa powder, baking powder, baking soda,salt & cinnamon. Add this to creamed mixture, alternate with milk addition & vanilla.
    Fold in zucchini & chocolate chips. Pour into greased 9x5 loaf pans.
    Bake 1 hour. (loaf will be moist)

    *substitute 1/2 cup + 1 tbsp. olive oil (for healthier eating & does not affect the taste or texture)

    Rose L.


    Last edited by nifty on Fri Jul 01, 2011 6:49 pm; edited 1 time in total
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    nifty

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    Re: For starters

    Post  nifty on Fri Jul 01, 2011 5:55 pm

    Meatloaf Booboo

    2 beaten eggs 3/4 cup milk
    1/2 cup crumbs (I use ceasar salad croutons, flavoured turkey stuffing, bread crumbs, roll them in a baggy with rolling pin)
    1/4 cup finely chopped onion 1 tsp. salt
    1/2 tsp. sage 1/8 tsp. pepper
    1 1/2 lb. ground beef 1/4 cup catsup
    2 tbsp. brown sugar
    1 tsp dry mustard (I prefer 1/3-2/3 cups prepared mustard..adds a zing to the taste)

    Mix all ingredients together & pat into muffin pan.
    Prepare oven 350 F. Bake 20 minutes, spoon off fat (I don't, there's not much as I use lean ground beef), bake an additional 10 minutes. Let stand 5 minutes & serve.
    Freeze remaining for later servings.

    Makes 12 servings.
    *You can adjust the mustard taste to you taste, I made a booboo between tsp. & cups & the zingy taste has me doing the cup portion ever since...we love it. Yummy!!!

    Rose L.


    Last edited by nifty on Fri Jul 01, 2011 6:49 pm; edited 2 times in total
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    nifty

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    Re: For starters

    Post  nifty on Fri Jul 01, 2011 6:09 pm

    Pot Lasagna

    1 lb. hamburg
    1 can 14-16 oz. tomato sauce (mandwich sauce/sloppy joe or spegetti sauce)
    1 can tomato paste (for tomato sauce only)
    1 small onion chopped
    1 garlic clove chopped
    3/4 bag egg noodles (or adjust to amount of lasagna wanted)
    1/2 cottage cheese
    1 cup mozzarella cheese

    Cook hamberg, drain fat. Add sauce, paste, onion & garlic, simmer.
    Cook egg noodles until done
    In a small dutch oven or 2 or 3 qt. pot layer hamburg mix, 1/2 cup cottage cheese, noodles & top with mozza cheese.

    Bake 1 hour @ 350 F. Mmmmmmmm

    Rose L.


    Last edited by nifty on Fri Jul 01, 2011 6:50 pm; edited 1 time in total
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    nifty

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    Re: For starters

    Post  nifty on Fri Jul 01, 2011 6:34 pm

    Mom's Tomato Dumplings!

    2 large cans Tomatoes (can be seasoned)
    1 batter of dumpling dough (add chives or other seasonings to the mixing of batter)

    Mash tomates with potato masher in large pot, then bring to light boil.
    Reduce heat to low (2-3) spoon in batter & cover with lid. Simmer for 25 minutes (do not lift lid), then check for dough doneness, if needed cook for additional 5 min's (but not likely). Serve & spoon some of tomatoes over as a gravy.

    Note if a small 2-3 qt pot is used, break dumpling dough in half to cook 2 batches.

    This is my favourite as well as not as heavy as Chicken & dumplings. Very Happy

    Rose L.


    Last edited by nifty on Fri Jul 01, 2011 6:51 pm; edited 1 time in total
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    nifty

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    Re: For starters

    Post  nifty on Fri Jul 01, 2011 6:47 pm

    Garden Potato Casserole (slowcooker)

    1 1/4 lbs baking potatoes, unpeeled, sliced
    1 small green or red bell pepper, thinly sliced
    1/4 cup finely chopped yellow onion
    2 tbsp. butter/marg, cut into bits, divided (I use 1 1/2 tbsp. olive oil)
    1/2 tsp. salt
    1/2 tsp. dried thyme
    Black pepper to taste
    1 small yellow squash, thinly sliced
    1 cup (4 oz) shredded sharp Cheddar cheese
    chopped chives

    1. place potatoes, bell pepper, onion, 1 tbsp. butter (3/4 tbsp. olive oil), salt,
    thyme & black pepper in slowcooker: mix well. Evenly layer squash over potato mixture; add remaining butter (3/4 tbsp. olive oil).

    2. Cover; cook on low 7 hours or on high for 4 hours.

    3. remove potato mixture to serving bowl. Sprinkle with cheese; let stand 2-3 minutes or until cheese melts. Sprinkle with chives, if desired.

    Makes 5 servings.

    Rose L.
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    nifty

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    Re: For starters

    Post  nifty on Fri Jul 01, 2011 11:20 pm

    Conversion Chart for cooking & baking with Olive Oil instead of Butter/Margarine

    Use the chart below to convert the quantity of butter called for in a recipe to the quamtity of Olive Oil.

    Butter Olive Oil

    1 tsp = 3/4 tsp
    2 tsp = 1 1/2 tsp
    1 tbsp= 2 1/4 tsp
    2 tbsp= 1 1/2 tbsp
    1/4 c = 3 tbsp
    1/3 c = 1/4 c
    1/2 c = 1/4 + 2 tbsp
    2/3 c = 1/2 c
    3/4 c = 1/2 + 1 tbsp
    1 c = 3/4 c
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    nifty

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    Re: For starters

    Post  nifty on Sun Jul 03, 2011 11:54 am

    Rummage Pickle (good use of late autumn veggies)

    2 qt. green tomatoes 1 small head cabbage
    3 sweet green peppers 3 sweet red peppers
    1 large ripe cucumber 3 large onions
    1 qt. red tomatoes 6 c. celery
    1/2 c. salt 1 1/2 c. vinegar
    1 1/2 c. water 4 c. sugar
    1 tsp. dry mustard

    -Chop all veggies first, discarding pepper seeds & onion skins.
    -Add salt & let stand overnight. In the morning drain & discard liquid.
    -Add vinegar, water, sugar & mustard to veggies. Bring to a boil & simmer about 1 hour or until clear.
    -Pack into hot jars; adjust lids. Process in boiling water bath for 5 minutes. Remove jars & complete seals unless closures are self-sealing type.

    Makes 14 pints
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    nifty

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    Re: For starters

    Post  nifty on Sun Jul 03, 2011 12:04 pm

    Green Tomato Pickles

    2 qts. sliced green tomatoes (can use cherry tomatoes cut in half)
    3 tbsp. salt
    2 c. vinegar
    2/3 c. dark brown sugar, firmly packed
    1 c. sugar
    3 tbsp. mustard seeds
    1/2 tsp. celery seeds
    1 tsp. turmeric
    3 c. sliced onions
    2 large sweet red pepper, chopped
    1 hot green or red pepper, chopped

    - Mix tomatoes & salt. Let stand about 12 hours. Drain.
    - Heat vinegar, sugar & spices to a boil; add sliced onions & boil gently 5 minutes. Add the drained tomatoes & peppers; bring slowly to a boil. Simmer 5 minutes, stirring occasionally with a wooden spoon.
    - Pack into hot jars. Be sure the syruo covers the veggies. Adjust lids, Process in boiling water bath 5 minutes. Remove jars & complete seals unless self sealing type.

    Makes 9 half pints.

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    nifty

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    Re: For starters

    Post  nifty on Sun Jul 03, 2011 6:27 pm

    Zucchini-Vegetable Combo (Yummy)

    2 lbs. unpeeled zucchini, sliced
    2 lbs. tomatoes, peeled, stem ends & cores removed, & cut up
    1 c. chopped onion
    1 c. chopped green pepper

    In 4 to 6 quart kettle or dutch oven combine zucchini, tomatoes, onion, green pepper & 2 1/2 cups water. Bring to boiling; boil 2 to 3 minutes. Pack hot vegetables into hot pint jars, leaving 1/2" headspace. Add 1/2 tsp. salt per pint. Cover with boiling vegetable liquid, leaving 1/2" headspace. adjust lids. Process in boiling water bath for 60 minutes or pressure cooker @ 10 lbs. for 40 minutes.

    Note: Salt can be omitted as it is only used as a seasoning here.
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    nifty

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    Re: For starters

    Post  nifty on Sun Jul 03, 2011 6:38 pm

    Carrot-Cuke Relish

    4 to 6 unpeeled cucumbers, coarsely ground (3 1/2 cups)
    6 medium carrots, coarsely ground (1 1/2 cups)
    2 medium onions, coarsely ground (1 cup)
    2 tbsp. salt
    2 cups sugar
    1 1/2 cups vinegar
    1 1/2 tsp. celery seed
    1 1/2 tsp. mustard seed

    Combine ground vegetables & salt. Let stand 3 hours: drain.
    In 8 to 10 qt. kettle or Dutch oven combine sugar, vinegar, celery seed & mustard seed; bring to boiling. Add vegetables. Bring to boiling; reduce heat & simmer 20 minutes. Ladle mixture into hot jars, leaving 1/2" headspace. Adjust the lids. Process in boiling water bath (half pints) 15 minutes.

    Makes 5 half pints.
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    nifty

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    Re: For starters

    Post  nifty on Sun Jul 03, 2011 6:55 pm

    Watermelon Pickles (yes they are good!!)

    2 lbs watermelon rind
    4 c. water
    1/4 c. pickling salt
    2 c. sugar
    1 c. white vinegar
    1 cup water
    1 tbsp. broken stick cinnamon
    1 1/2 tsp. whole cloves
    1/2 lemon, thinly sliced

    Trim green & pink parts from watermelon rind. Cut in 1" squares; measure 6 cups. Mix the 4 cups water & pickling salt; pour over the rind (add more water, if necessary, to cover). Let stand overnight. Drain; rinse rind.
    Cover with cold water. Cook, covered till tender, about 25 minutes. Drain.
    Meanwhile in 6 to 8 qt. kettle or Dutch oven combine sugar, white vinegar, the 1 cup water, broken cinnamon stick & whole cloves. Simmer sugar mixture, uncovered, for 10 minutes. Strain; add rind & lemon. Simmer, covered, till rind is clear about 25 minutes.
    Pack rind & syrup into hot, clean half pint jars; leaving 1/2" headspace. Adjust lids. Process in boiling water bath (half pints) 5 minutes.

    Makes 4 half pints.
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    Mama Wiens
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    Re: For starters

    Post  Mama Wiens on Thu Jul 21, 2011 9:36 am

    AdaB wrote:Jalapeno Wraps

    These go quick in my kitchen -simple & easy

    Slice Jalapenos in half-remove seeds <---- FYI- DO NOT GET IN EYES OR OTHER AREAS Shocked Shocked
    Fill each half with cream cheese
    Wrap bacon around pepper and secure with a toothpick
    Bake @ 350 until bacon is done


    During Dove season - my hubby adds a dove breast to these! Yummy!
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    Mama Wiens
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    Re: For starters

    Post  Mama Wiens on Thu Jul 21, 2011 9:37 am

    CHERRY PIE:

    Pastry:
    1 1/2 cups flour
    1/2 tsp. salt
    1/2 cup shortening
    1/4 cup ice water

    Filling:
    2 cans (16 oz. each) tart cherries
    1 cup sugar
    3 Tbl. Quick Cooking TAPIOCA
    1/4 tsp. almond extract
    1/4 tsp. salt
    Red food coloring, optional.
    1 Tbl. butter

    In a bowl, combine flour & salt; cut in shortening until crumbly. Gradually add
    water tossing with a fork until dough forms a ball. Divide dough in half. Roll
    one portion to fit a 9 in. pie plate.

    Drain cherries, reserving 1/4 cup juice. In a large bowl, combine the cherries,
    juice, sugar, TAPIOCA, extract, salt, & food coloring if desired; let stand for
    15 minutes. Pour into the crust. Dot with butter. Top with lattice crust.
    Bake at 375 degrees for 55-60 minutes. Cool on a wire rack.


    I use refrigerated pie crust! This is the EASIEST pie ever! Also, not too sweet, but not too tart - just PERFECT!!
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    nifty

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    Re: For starters

    Post  nifty on Fri Jul 22, 2011 1:27 pm

    Speghetti Meat Sauce - ready for a speghetti supper whenever you want to have one~keep it on hand!!

    1 large onion 1 clove garlic, minced
    1/4 c. salad oil (I use Olive Oil) 1 lb. ground beef
    2 1/2 cups tomatoes, or 1 (1 lb can) 1 cup water
    1 tsp. salt 1/2 tsp. pepper
    1 bay leaf

    Saute onion & garlic in hot oil. Add meat & cook until browned.
    Add remaining ingredients; simmer slowly for about 1 hour.
    Cool quickly; freeze in ice cube trays. Transfer cubes to frezer container.
    To serve, heat as many cubes as needed over low heat. Spoon sauce over freshly cooked speghetti, sprinkle with grated cheese & enjoy.

    Makes 6 servings


    Last edited by nifty on Fri Jul 22, 2011 2:14 pm; edited 1 time in total
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    nifty

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    Re: For starters

    Post  nifty on Fri Jul 22, 2011 2:13 pm

    Home-Cooked Tomato Sauce (Freeze this dish starter...)

    4 (1 lb. 12 oz.) or 8 (14 oz.) cans Italian-stle peeled tomatoes
    8 (6 oz.) cans tomato paste
    1 qt. water
    6 bay leaves
    1/2 c. salad oil
    4 cloves garlic
    5 tsp. salt
    1/2 tsp. pepper
    1/4 c. Parmesan cheese

    Combine all ingredients in 8-qt. kettle; bring to boil. Simmer uncovered over very low heat about 6 1/2 hours, or until tomato pulp cooks down & flavours blend, stirring occasionally. Add more water, if necessary, to give sauce consistency of thick white sauce. Remove bay leaves. Divide into 1-qt. portions; cool.
    Freeze in glass loaf pans (or containers). when frozen , remove sauce from pans; wrap blocks separately in heavy-duty foil or place in plastic bags; store in freezer. Makes 4 (1 qt.) blocks. For recipe amounts, cut blocks with saw or heavy knife.
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    nifty

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    Re: For starters

    Post  nifty on Fri Jul 22, 2011 2:40 pm

    Basic Tomato Mixture (Both cocktail & sauce starter, fresh from garden tomatoes)

    20 lbs firm ripe tomatoes, about 60 medium-size
    2 tbsp. salt
    1 tsp. celery salt
    3 tbsp. Worcestershire sauce
    2 tsp. onion powder
    1/4 tsp. Tabasco sauce

    Wash tomatoes, cut in halves & remove stem ends (no peeling necessary). remove any spoiled or green spots (they can ruin the mixture).
    Place tomato halves in a large canning kettle over high heat. Add salt, selery salt, Worchestershire sauce, onion powder & Tabasco sauce.
    Bring to a full boil, stirring frequently to prevent sticking. Cook 5 minutes. Remove from heat & ladle mixture into a food mill, colander or large sieve. Strain off any liquid that pours through easily. Stir just enough to let the juice pour through. Use it to make the cocktail.

    Tangy Tomato Cocktail: Taste the juice to make sure it is well seasoned. If you wish addanother 1 tsp. celery salt. If juice is too tart, add 1 to 2 tbsp. sugar. Heat misture just until boiling, pour into qt. canning jars, adjust lids & process in boiling water bath 10 minutes. Makes about 4 quarts.

    Spicy Speghetti Sauce: Great tomato crop clean up!!!

    Transfer the juicy tomato pulp into another container without passing through a food mill, colandar or sieve. Add 1 tbsp. dried oregano leaves, 2 cloves garlic (peeled & quartered) & 2 tbsp. Worchestershire sauce. Place in the electric blender, about 2 cups at a time; blend until smooth. Make sure tomato skins are blended. (If you want to remove all the small skins & seeds, run this mixture through a colander/food mill or sieve after blending.)
    Heat mixture until boiling. Pour into pint canning jars, adjust lids & process 10 minutes in a boilingwater bath. Makes about 7 pints.

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