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| Cocoa Substitution 3 Level Tbsp. Cocoa 1 Tbsp. Shorting ( liquid or solid) Equals 1oz. ( 1 square) of unsweetened baking Chocolate |
| Homemade Recipes |
| Steak Sauce 1/3 cup vinegar 2 Tbsp. Oil 1 Tbsp. Worcestershire sauce 1 1/2 tsp. Garlic 1/4 cup Ketchup 1 tsp. Soy Sauce 1tsp. Mustard 1/4 tsp. pepper mix well-store in a air tight container in refrigerator. Shake well before use. |
Pizza for Rye Bread 1/2 lb. Italian Sausage 1/2 lb. Ground Beef 3/4 lb. Mozzarella Cheese (grated) 6 Tbsp. Parmesan Cheese 15oz. can Tomato Sauce 1 tsp. Sugar and Salt 1/4to 1/2 tsp. Oregano Loaf of Snack Rye Bread Cook meat together and drain, cool . Add rest of ingredients and spread on Rye Bread Slices. put under Broiler 3-4 minutes. serve on Platter. |
| Cocoa Syrup combine in saucepan.. 2 cups sugar 1 cup cocoa 1/2 teaspoon salt Stir in to make paste.. 1 cup hot water simmer 4-6 minutes, stirring until thick and smooth. Cool and stir in .. 2 teaspoons vanilla extract Store in a tightly covered container in refrigerator. About 3 cups sirup |
| Root Beer 4 1/2 tsp. Root Beer Extract 2 cups Sugar 1/2 tsp. Dry Yeast put in a gallon jug warm water to fill 1 gallon jug Let stand in a warm place for 12 hours, cool in refrigerator. When its cold "it is ready to drink" |
| German Pickle Relish 2 quarts finely chopped or ground cabbage 1 quart ground green tomatoes 2 sweet red peppers 1 quart sliced onions 1 Tbsp. celery seed 1 tbsp. pickling salt 1/4 tsp. pepper 12 whole cloves 1/2 cup mustard seed 4 1/2 cups sugar 1 quart cider vinrgar 1 tsp. turmeric 1. Finely chop or grind cabbage, green tomatoes, peppers, onions. 2. combine the vegetables with the remaining ingredients ( Except turmeric ) in a large sauce pan. Heat to boiling. Simmer until cabbage is welll done ( about 1 hour ). Meanwhile, preheat hot tap water and jars in canner. Prepare lids. 3. Remove relish from heat when done. Stir in turmeric. 4. Pack the relish in hot jars, leaving 1-inch head space.5. Put filled jars in Preheated Canner. Tun heat on high. Process for 10 minutes Once water has returned to boil. 6. Cool jars,( place on towel allow to cool slowly ). Check seals. Remove screw bands. Label. Store in cool dark place ( basement -pantry- in ground area you use for storage- what ever you have ). Enjoy!!!! Note : check seals again after 24 hrs to make sure they are sealed. |
| Ho-Bo Bread 1cup Raisins 2 tsp. Baking Soda 1 cup water mix the 3 ingredients together and let stand overnight. Next morning = Add 1 cup Brown Sugar 2 cups Flour 1/2 tsp. Salt Mix all together well Lightly grease a bread pan 5 by 9 and pour ingredients into pan bake = 350 degrees- for 1 hour or until done. |
| Bubba's Kabobs ( wild game) 2 lbs cubed deer meat- ( from the roast meat) bacon slices 10 small onions 2 bell peppers -(cut up in 2 " squares) 1 lb. Small Cherry Tomatoes Marinade in --- 1 bottle of Italian Salad Dressing 2 cups White Wine 1 Tbsp. Garlic powder 1/2 tsp. Hot sauce Salt and pepper to taste Combine marinade ingredients and meat cubes in a covered dish (over night or at least 5 hrs.) Reserve marinade/ Wrap meat cubes in Bacon and put on metal skewers alternating tomatoes-onions- peppers Salt and pepper to taste and put on grill. Turn Kabobs frequently and baste with the reserved marinade. Serve over rice ( wild or brown ) 4 - 5 servings Bubba is my Grandson ENJOY |
| Quick bread 1/2 cup flour 1/2 cup shortening 2 c all-purpose flour 2 c packaged biscuit mix 2 cups flour 2 cups flour (whole wheat is good) 3 Grain Cranberry 3 c unbleached flour 3 cups flour 3 cups self-raising flour 4 oz butter 5 cups whole wheat flour |
| Farm House Asparagus Pie Unbaked 10' pie shell 20 Fresh Asparragus spears or 10 ozs. of frozen asparagus cooked 1 1/2 cups Chopped Cooked Chicken 4 Slices of Bacon (cooked and crumbled) 1/2 cup Shredded Swiss Cheese 4 Eggs 1 Tbsp. Flour 1/2 tsp. Salt 2 cup Cream 2 Tbsp. Grated Parmesan Cheese dashs of paprika Arrange cooked Asparagus in bottom of pie shell (spoke-fashion). Top with chicken,scatter bacon and swiss cheese over asparagus and chicken. Bear together eggs, flour, salt and cream- pour over asparagus. Sprinkle with Parmesan cheese and Paprika. Bake at (375 ) for 45-50 mins. or until pie filling is set. Let stand 10 mins. before cutting. 8- servings |
| Sliced Green Tomato Pie Pastry for 2-crust pie 2 cups skinned, quartered and thinly sliced Green Tomatoes 3 cups thin , Apple slices ( peeled ) 2/3 cup Brown Sugar 2 to 3 Tbsp. Flour 1/2 tsp Cinnamon 1/8 tsp. Salt 2 Tbsp. Butter Combine all above (but Butter) and put in the bottom pie pastry dot the butter on top of this mixture. Place top crust on and cut vents in crust Bake (425 ) 50 -60 min. |
| All Purpose Biscuit Mix 6 cups all purpose flour -- unbleached preferred 3 tablespoons baking powder 1 tablespoon salt 1 1/4 cups solid shortening -- butter flavor, Crisco preferred Combine flour, baking powder, and salt in a large bowl. Cut in shortening with 2 knives or pastry blender until mixture resembles coarse corn meal. Store in a container with tight-fitting lid. Variations: For a healthier mix with improved flavor and more interesting texture, make All-Purpose Biscuit Mix with 3 cups white flour and 3 cups whole wheat flour. For Buttermilk All-Purpose Biscuit Mix, add 9 tablespoons dry buttermilk powder to the basic mix. |
| Almost Impossible Basic Baking Mix 2 3/4 cups All-purpose flour -- * see note 1/3 cup Nonfat dry milk powder 1 tablespoon Sugar 1 tablespoon Double-acting baking powder 1 teaspoon Salt 6 tablespoons Solid vegetable shortening Combine flour, dry milk, sugar, baking powder, salt and shortening in food processor. Pulse until mixture is well blended and smooth. Store in container with tight-fitting cover in cool place for up to 4 weeks. Stir well before using. *To vary the mix, replace half of the flour with whole-wheat flour or cornmeal. |
| Bread Recipe 1/2 cup warm water 1 3/4 cup unbleached white flour 1 c active (bubbly) starter 2 cups plain flour 4 H Champion 4-H CHAMPION BREAD - SOURDOUGH VERSION 5 to 5-1/4 cups flour 8 cups all purpose flour |
| DOLLEY MADISON'S HOSPITABLE BOUILLON 1 lb. beef stew meat 1 beef knuckle 1 c. chopped carrot 1/2 c. chopped onion 1/2 c. chopped turnip 1/2 c. snipped parsley 2 t. salt 1/8 t. cayenne In large saucepan or Dutch oven, combine stew meat, beef knuckle, carrot, onion, turnip, parsley, salt, cayeene, and 12 cups water. cover; simmer 2 hours. Strain the broth. Season to taste. Serve hot. Makes 10 servings. |
| Condensed Milk Ingredients 1 cup Powdered Milk 2/3 cup Sugar 1/3 cup Hot Water Method: Put above ingredients in blender and process until smooth. or set in a pan of hot water and stir until dissolved. This recipe equals to one can of commercial stuff,fairly cheap |
| " OR " |
| 1 part sugar 2 parts milk boil togetheruntil thick ( 225 or jelly on candy thermometer |
| Red French Dressing 2 tsp salt 1 tsp paprika 1/2 tsp dry mustard 1/8 tsp Worcestershire sauce 3 drops Tabasco 2 tsp sugar 3 heaping tbsp catsup 1/4 cup red wine vinegar 1 cup oil 1 clove garlic, minced Mix all in airtight container and store in refrigerator for up to one week. This dressing works best if made a night in advance. |
| Curing Olives Note: This is for green or straw colored olives only. DO NOT USE for black-ripe fruit. LYE (Sodium Hydroxide - NaOH) TREATMENT Lye solutions are 1/4 C Lye to 1 gallon water. This will heat up when you add the lye to the water so let it cool to below 70 degrees before adding olives Soak olives 12 hours in lye solution. Keep totally submerged. Use stainless, glass, lead free pottery, or plastic for the container. Drain. Soak olives 12 more hours in a fresh lye solution. Drain. Cut into a large olive to see whether the color of the flesh has changed to a yellow-green all the way to the pit. If yes then move to rinsing. If no, soak again in another fresh lye solution for 12 hours and try again. Rinse in cold water. Soak 6 hours in fresh, cold water. Change the water every 6 hours for 4 - 8 days until there is "no lye taste" (not my instructions I am merely the scribe) BRINE CURE Cover with salt brine, 6T salt to 1 Gallon Water. Let stand two days. Refrigerate and use within 2 weeks. To keep longer than two weeks, follow the next steps or process in a pressure canner. (the UCal- Extension service allegedly has these instructions in the 2758 booklet). Drain. Cover with salt brine, 3/4 C + 1T salt to 1 gal water. Let stand 1 week. Drain. Cover with salt brine. 1 + 2/3 C salt to 1 gal water. Let stand 10 - 12 days. Drain. Cover with fresh brine. 1 + 2/3 C salt to 1 gal water. Store in a cool place - preferably a refrigerator. Use within 2 - 4 months. Before eating you may wish to soak olives in fresh water overnight to de-salt them. Use within 3 days after soaking. |
| Rose Hip jelly 1 lb. of cooking apples,unpeelrd and quartered 2 lbs. of rose hips,roughly chopped 2 pt.(1 litre) of water Juice of 1 lemon granulated sugar-(you will need 1 lb. sugar for every pint of juice). Rose hips are ripe from late summer to autumn and can be preserved in this great jelly. It is sharp and fruity with a wonderful garent color. Put the apples and rose hips into a large saucepan and pour water over apples and hips (just enough to cover them).Boil for about 1hour or until the fruit is very soft. Pour into a jelly bag (or a square of muslin and hang up to drip into a large bowl). Do Not Press or the juice will be cloudy.Leave over night. The next day, measure out the drained juice and for every pint of juice, measure 1 lb of suger. Put juice and sugar into a saucepan and heat slowly (until sugar has dissolved). Now - boil rapidly for about 10 mins. untill setting point is reached. Skim any foam off the surface and pour into Hot Sterilized jars. When cool , seal the jars in the usual way,(Your way). This jelly is Good served with roast lamb or game |
| Cream Cheese 1 qt. Buttermilk (sweet) 1 quart boiling water Mix well and let stand for 20 mins. Strain through cheese cloth (doubled) and let drip-Don't Squeeze it. Hang in a well ventilated place for 2-3 days, not in direct sun-(note if damp days might take longer).Keep in a tight container and refrig. it. |
| Baking Powder 2 Tbsp. of Cream of Tartar 1Tbsp of Baking Soda 1 Tbsp. of cornstarch Shift all ingredients together and store in air-tight container or jar. Its just like you buy in the gro's store |
| © Disclaimer: Material appearing here is distributed without profit or monetary gain to those who have expressed an interest in viewing the material for research and educational purposes.This is in accordance with Title 17 U. S. C. section 107.Reprinted under the Fair Use doctrine of international copyright law.http://www4. law.cornell. edu/uscode/ 17/107.html Non-profit/Teaching /Educational. |
| Hot Cross Buns A traditional favorite on Good Friday in England, Hot Cross Buns are a spicy currant or raisin studded yeast bun, topped with a "Cross" of lemon flavored icing. While Christians have adopted the cake and the symbolism of the cross, it wasn't always so. To Pagans then as now, the cross was symbolic of the sun wheel, which symbolizes perfect balance at the time of the Spring Equinox. Hot Cross Buns were probably originally used in ceremonies and rituals and the Christian Church attempted to ban the buns, although they proved too popular. Left with no alternative but defeat, the church did the next best thing and "Christianized" the bread with Queen Elizabeth I passing a law which limited the bun's consumption to proper religious ceremonies, such as Christmas, Easter or funerals. 1 C milk 2 T yeast 1/2 C sugar 2 tsp. salt 1/3 C butter, melted and cooled 1 tsp. cinnamon 1/2 tsp. nutmeg 4 eggs 5 C flour 1 1/3 C currants or raisins 1 egg white Glaze 1 1/3 C confectioner's sugar 1 1/2 tsp. finely chopped lemon zest 1/2 tsp. lemon extract 1- 2 T milk Makes 2 dozen If you're not familiar with making yeast breads, please follow this link for general instructions first! In a small saucepan, heat milk to very warm, but not hot (110°F if using a candy thermometer). Fit an electric mixer with a dough hook. Pour warm milk in the bowl of mixer and sprinkle yeast over. Mix to dissolve and let sit for 5 minutes. With mixer running at low speed, add sugar, salt, butter, cinnamon, nutmeg and eggs. Gradually add flour, dough will be wet and sticky, and continue kneading with dough hook until smooth, about 5 minutes. Detach bowl, cover with plastic wrap and let the dough "rest" for 30-45 minutes. Return bowl to mixer and knead until smooth and elastic, for about 3 more minutes. Add currants or raisins and knead until well mixed. At this point, dough will still be fairly wet and sticky. Shape dough in a ball, place in a buttered dish, cover with plastic wrap and let rise overnight in the refrigerator (see note at right if you're in a hurry). Excess moisture will be absorbed by the morning. Let dough sit at room temperature for about a half-hour. Line a large baking pan (or pans) with parchment paper (you could also lightly grease a baking pan, but parchment works better). Divide dough into 24 equal pieces (in half, half again, etc., etc.). Shape each portion into a ball and place on baking sheet, about 1/2 inch apart. Cover with a clean kitchen towel and let rise in a warm, draft-free place until doubled in size, about 1 1/2 hours. In the meantime, pre-heat oven to 400° F. When buns have risen, take a sharp or serrated knife and carefully slash buns with a cross. Brush them with egg white and place in oven. Bake for 10 minutes, then reduce heat to 350° F, then bake until golden brown, about 15 minutes more. Transfer to a wire rack. Whisk together glaze ingredients, and spoon over buns in a cross pattern. Serve warm, if possible (Hot Cross Buns). |
| Mrs Dash Seasoning -Home made sub.-Faux Makes 1/2 c. 1 c vegetable flakes 4 tsp herbes fines 4 tsp parsley 4 tsp sweet paprika 4 tsp black peppercorns 1 tbsp lemon peel or orange peel, dried 1 tbsp citric acid powder 1 tsp garlic powder 1/4 tsp celery seeds 1-2 sundried tomatoes (dry, not in oil), cut into slivers Use a coffee or spice mill to grind up everything that is not already ground to a fine grain texture. Hint: Do the celery seeds with something heavier to get them to pulverize. Hint: You will get better results if you undergrind, sieve, and regrind the coarsest stuff. This is the general table shake--you can substitiute up to 2 tbsp. of your favourite dried herbs for the herbes fines. (e.g. oregano, basil, etc.) |
| The information given here is for educational purposes only. It is not intended to replace or supersede medical advice. Those individuals with a medical problem need to seek medical attention when necessary. Do not use the herbs or remedies posted on this list without the aid or supervision of a well-trained and clinically knowledgeable herbalist. |
| Homemade Buttermilk- Sour milk add 1 Tbsp. of white vinegar to each cup of sweet milk. Let stand 5 mins. to thicken. |
| Firmer Gelatins- Add a teaspoon of white vinegar to any gelatin recipe in the hot months to help keep molded salads or desserts firm. |
| Reducing saltiness- If soups or other foods are to salty add a teaspoon of vinegar and a teaspoon of sugar and reheat it . |
| Cuts fat absortion by adding 2 Tbsps. of cider vinegar to 1 qt. of cooking oil ( before it is heated- this helps to keep deep fried foods from absorbing excess fat. |
| Fuffier Meringue add 1/4 tsp. of white vinegar to 3 egg whites--then whip egg white . |
| Beef Gravy Base 1 & 1/3 c. nonfat dry milk 3/4 c all-purpose flour 3 Tbsp. instant beef bouillon granules 1/4 tsp. dried thyme ( crushed) 1/2 c.butter or/ margarine 2 tsp. Kitchen Bouquet Combine dry milk, flour, bouillon and thyme. Mix well. Cut in butter and kitchen bouquet until looks like cornmeal. Store in tightly covered container in refrigerator up to 2 months. Makes 3 cups. In sauce pan slowly blend 1 c. cold water into 1/2 cup beef gravy base. Cook until mixture is thickened and bubbly. Cook one minute more |
| How to Freeze Corn on the Cob There is nothing like a sweet ear of corn when the snow is blowing outside. Pick your corn early in the morning. That's when the corn is at its peak flavor. Avoid young corn because it will be mushy when frozen. Avoid older corn because it can be tough. Try to pick corn that is at its peak maturity. Husk corn. To remove the silk, try this trick. Place paper towels around the ear of corn and twist the corn. This will take off the remaining silk. Blanch corn in large pot. If it's small corn (1 1/4 diameter), blanch for 7 minutes; med corn (1 1/4-1/1/2), blanch 9 minutes, and large corn, (1 1/2+), blanch 11 minutes. Begin timing when the water boils. Remove the corn from the boiling water and place into another large pot full of cold water and ice. Note: Use tongs to remove the corn. Let the corn cool in the ice water for double the time you blanched the corn. This is a rule of thumb. It doesn't have to be exact. Drain the corn and wipe with a paper towel. Now you are ready to package the corn for freezing. sealer, use freezer ziplock bags. Note: Wrap the corn in saran wrap individually and then place together in the ziplock bags. If you have a vacumm sealer, follow the instructions. If you still have too much water for sealing, try putting the corn in the freezer for about an hour before using the sealer. When you are ready to enjoy your corn, either microwave each ear for 3-4 minutes or boil in water for 5-6 minutes. Don't boil any longer cause it could make the corn mushy. Enjoyu do not have a vacuum |