P. 1
Home Cooking

Home Cooking

|Views: 71|Likes:
Published by Shirley Billingsley
Home Cooking is filled with all our best recipes to keep you and your family healthy and nutritious. Delicious recipes that will warm your kitchen.
Home Cooking is filled with all our best recipes to keep you and your family healthy and nutritious. Delicious recipes that will warm your kitchen.

More info:

Categories:Types, Recipes/Menus
Published by: Shirley Billingsley on Jan 17, 2010
Copyright:Traditional Copyright: All rights reserved
List Price: $5.00 Buy Now


Read on Scribd mobile: iPhone, iPad and Android.
See more
See less





Home Cooking By Shirley Billingsley

Corn Bread

• • • • • • • • 1 cup all-purpose flour 1 cup yellow cornmeal 2/3 cup white sugar 1 teaspoon salt 3 1/2 teaspoons baking powder 1 egg 1 cup milk 1/3 cup vegetable oil

1. 2. 3. Preheat oven to 400 degrees F (200 degrees C). Spray or lightly grease a 9 inch round cake pan. In a large bowl, combine flour, cornmeal, sugar, salt and baking powder. Stir in egg, milk and vegetable oil until well combined. Pour batter into prepared pan. Bake in preheated oven for 20 to 25 minutes, or until a toothpick inserted into the center of the loaf comes out clean.

Baking Powder Biscuits 2 cups sifted flour 2 tsp. baking powder 4 tablespoons butter or shortening 1/2 tsp. salt about 3/4 cup milk Sift Flour once, measure, add baking powder and salt, and sift again. Cut in shortening or butter. (this is where I use my hands by rubbing the butter into the flour). Add milk gradually, stirring until soft dough is formed. Turn out on slightly floured board and lightly "knead" for 30 seconds, enough to shape. Roll 1/2 inch thick and cut with 2 inch floured biscuit cutter, on ungreased sheet in a 400-degree oven for 12-15 minutes. Makes 12

Pecan Biscuits 2 1/2 cups biscuit baking mix 1/2 cup chopped pecans 1 cup whipping cream 2 tablespoons melted butter or margarine Preheat over to 450 degrees. In a large bowl, combine baking mix and pecans. Add cream and stir until soft dough forms. On a lightly floured surface, use a floured rolling pin to roll out dough to 1/2-inch thickness. Use a floured 2-inch biscuit cutter to cut out dough. Place on greased baking sheet and brush tops with butter. Bake 7-10 minutes or until light brown.

EASY YEAST BREAD 2 1/2-c. Roll into a roll and slice about 1" thick slices. then with cinnamon. flour Mix well. Then bake and ice . oil 6-c. sugar 3 tbsp. Make into rolls and let rise until double. This recipe may be used to make cinnamon rolls. Let rise. Place in greased pans to let rise. Spread with generous amount of butter. warm water 2 pkgs. Serve. Knead again. Yeast 1/3-c. Just roll out dough until about 1/2" thick. Brush tops with melted butter. Knead. sprinkle heavily with sugar. Bake at 350 degrees until golden brown.

warm milk 3/4 c. Makes approximately 2 dozen. Fold and seal with a fork. Roll desired sizes. cinnamon 1 tsp. cloves 1 tsp. salt Mix pumpkin ingredients together. pumpkin 3/4 c. Set aside.PUMPKIN TURNOVERS PUMPKIN FILLING: 2 1/2 c. Mix dough ingredients together. pumpkin pie spice DOUGH: 4 c. Bake at 350 degrees for 20 minutes or until light brown. flour 1 c. spoon pumpkin filling in middle of dough. oil 1 tsp. brown sugar 1 tsp. . nutmeg 1/2 tsp. Place onto cookie sheet about 1 inch apart.

Bake for 45-60 minutes or until cake tests done. Spread individual servings with cream cheese just before serving. softened 1 tablespoon vegetable oil (optional) 3 eggs 1/4 teaspoon salt 1/2 teaspoon vanilla 1/4 teaspoon banana extract (optional) 2 cups flour (minus 2 tablespoons) 1 teaspoon baking soda 4 tablespoons plain or banana yogurt 1/2 to 3/4 cup pecans or walnuts. Add all remaining ingredients except flour and beat until well-combined. . In a large mixing bowl.BANANA NUT CAKE 3 very ripe bananas 1 1/2 cups sugar 1/2 cup non-hydrogenated Crisco or butter. Turn batter into a 9x5x3-inch greased loaf pan. beat butter and sugar for 1 minute. about 2 minutes. Drizzle top of cake with confectioners icing while still warm. crushed Preheat oven to 350°F. Reduce heat to 325°F if cake begins to brown too much before done.

Beat in egg yolks. Sift flour with baking powder. baking soda. remove and finish cooling on a wire rack. cream oil and sugar at medium speed until well mixed. Drizzle in circles over top of cake. Combine confectioners' sugar and lemon juice (or use cream cheese icing recipe below). and pecans. Cooks Note: Spices may be adjusted according to taste. Beat in hot water.SPICY CARROT CAKE 1 1/2 cups vegetable oil 2 1/2 cups granulated sugar 4 eggs. May be used in place of cup of sugar and 1 lemon juice. separated 5 tablespoons hot water 2 1/2 cups sifted flour 1 1/2 teaspoons baking powder 1 1/2 teaspoons baking soda 1/4 teaspoons salt 1/4 teaspoon nutmeg 1 teaspoon cinnamon 1/4 teaspoon ground cloves 1 1/2 cups grated raw carrots 1 cup chopped pecans 3/4 cups sifted confectioners' sugar 1 tablespoon lemon juice In the bowl of an electric mixer. cream cheese 2 tablespoons milk 1 pound powdered sugar Combine ingredients. Fold in beaten egg whites. our original recipe called for 1 teaspoon of nutmeg and 1 teaspoon of cloves but we found this overpowering so adjusted accordingly. beating well after each addition. Cool in pan 15 minutes. Note: This cake keeps well wrapped and refrigerated. Bake at 350°F for 60 to 70 minutes or until the cake tester inserted in center comes out clean. Beat into egg mixture. one at a time. . Pour into greased. Stir in carrots. salt and spices. floured 10-inch aluminum tube pan or Bunt mold. Icing: 4-oz.

cornstarch. boiling water Spread blueberries evenly over bottom of well greased 8 x 8 inch cake pan. salt 1 c. baking powder 1/4 tsp. fresh blueberries Juice of 1/2 lemon 3/4 c. Sprinkle with lemon juice. Serve with whipped cream. Then combine 1 cup sugar. sugar 1 tbsp. sprinkle over batter. milk 1 c. and salt. Cream 3/4-cup sugar and 3 tablespoons butter. sifted flour 1 tsp. butter 1 c. salt 1/2 c. ice cream or plain hot or cold . Add milk alternately with dry ingredients. Pour boiling water over all and bake in preheated 350 degree oven for 1 hour. sugar 3 tbsp.BLUEBERRY BATTER CAKE 2-c. Sift dry ingredients. cornstarch 1/4 tsp. Spread batter evenly over berries.

Cut vents.PIONEER ELDERBERRY PIE Pastry for 2-crust pie 3 1/2 c. vinegar or lemon juice 1 c. sugar 1/4 tsp. Sprinkle over berries. salt and flour. Bake in hot 400 degree oven for 35 to 45 minutes. Sprinkle with vinegar. salt 1/3 c. washed stemmed elderberries 1 tbsp. Dot with butter. . Adjust top crust. flour 1 tbsp. butter Spread elderberries in pastry-lined 9-inch pie pan. Combine sugar.

Fold in the nuts and spread over the cake. Icing: 1 Box (16oz) confectioner's sugar (sifted) 1 stick butter. vinegar 1-2oz bottle red food coloring (or 2-1oz bottle) Mix all ingredients together and bake at 350F for about 30 to 35 minute. softened 1 8oz package cream cheese 1 tsp. cocoa 1 tsp. salt 1 tsp. soda 1 tsp. . vanilla 1 cup mixed nuts sugar butter cream cheese vanilla Combine first 5 ingredients.RED VELVET CAKE 2 1/2 c all purpose flour 1 1/2 c sugar 1 1/2 c oil 1 c buttermilk 2 eggs 1 tsp. Add remaining ingredients until icing forms peaks. vanilla 2 tsp.

gradually add sugar to oil while stirring. thinly sliver carrot with a vegetable peeler and drop strips into ice water. . To make carrot curls. Allow the cake to stand for 5 hours before slicing and serving so that it will set up properly (prevents it from falling apart). Nut Frosting: 1/2 cup butter 1 8oz. pkg cream cheese 1 lb. In a medium bowl. Fill and frost 3 layers of the carrot cake. Gradually add the sifted dry ingredients. Garnish the top of the cake with extra chopped nuts and/or carrot curls. We store one half in the refrigerator and freeze the other half. Cut into individual servings and wrap in aluminum foil. beat in eggs one at a time. The carrot curls should be prepared just before serving. freeze if keeping longer. Turn mixture into 3 well buttered and floured 8 inch baking pans. if desired. When sugar has dissolved. (A food processor with the grating attachment makes this job an easy one). confectioners sugar 1 teaspoon vanilla extract 1 cup chopped walnuts or pecans Beat butter and cream cheese together until light. keep in the freezer until the last minute. Carrot cake is one of our favorites for packing along on picnics and in bagged lunches. Bake at 350°F for 50 minutes or until done. cinnamon and salt onto a sheet of waxed or parchment paper.CARROT CAKE WITH NUT FROSTING Carrot Cake: 2 cups sifted flour 1 teaspoon baking powder 1 teaspoon baking soda 1 teaspoon cinnamon 1/4 teaspoon salt 1 1/2 cups vegetable or peanut oil 2 cups sugar 4 eggs 2 cups finely chopped carrots Sift together flour. baking soda. Gradually add confectioners sugar. Refrigerate for up to 4 days. Add the grated carrots. beating well after each addition. baking powder. Stir in vanilla and walnuts.

salt 1/4 tsp. chicken 1 lg. baking powder Boil chicken until done. Drop dough in hot broth and add chicken to broth. Remove from pot and let cool. Reduce heat and simmer for a few minutes. Remove bones and skin. cut up in small pieces. salt 1/2 tsp. creamed corn and celery soup to pot and bring to boil. celery seed 2 cans creamed corn 1 can whole kernel corn DOUGH BALLS: Can substitute two cans of can biscuits. 1 c. onion 2 stalks celery 1 can cream of celery soup 1 tbsp.CHICKEN CORN SOUP 1 lg. salt and celery seed to chicken broth. flour 1 egg 1/4 tsp. Add onion. Add corn. . celery. Cook until onions and celery are done.

taking care to skim well all the time it is boiling. season with salt and pepper. pour in the cream. tied in a cheesecloth bag. and just before serving. parsley. and the celery seed. Take out the veal bone. Return the chicken to the stock. together with the rice. Heat thoroughly. moistening it with a little of the stock. garlic. . Boil gently until the chicken is thoroughly done. and chop the chicken and fully cooked rice coarsely in a food processor or grinder. but don't boil.CREAM OF CHICKEN SOUP 1 large chicken 1 small knuckle of veal (optional) 3 quarts of water 1/4 pound of rice 1 bunch of parsley 1 clove garlic 1/2 teaspoonful of celery seed 1 cup of whipping or heavy cream salt and pepper to taste Put the chicken and veal on with 3 quarts of water.

Bake for 30-40 minutes at 350 degrees. sugar 1/2 c. sweet potatoes. Add topping. chopped pecans 1/3-c. melted butter TOPPING: 1 c. beating with mixer. Pour into buttered casserole dish. melted butter Mix all ingredients together. sweet milk 2 eggs 1 c. flour 1-c. brown sugar 1/3 c. mashed 1 tsp.SWEET POTATO SOUFFLE 3 c. Sprinkle on top of soufflé. . mix together all ingredients. vanilla 1/2 c.

Serve with a side of spicy ketchup into which a few drops of balsamic vinegar have been stirred. Cook's Note: Try a sprinkle of hot salt or hot cayenne pepper and/or Mesquite Barbecue Seasoning to spice 'em up! These may also be lightly seasoned with Rosemary and Parmesan before baking. Remove aluminum foil and continue baking until top is lightly browned. .ROASTED POTATO WEDGES Potatoes olive oil seasoned salt garlic powder lemon pepper onion powder (optional) Wash. You can adjust it to your liking. Mix all ingredients in a large mixing bowl. peel and cut potatoes in wedges. Set in a large casserole (or any baking dish). cover with aluminum foil and bake in a 350 degree oven until potatoes are fork tender. I have not included a set amount of ingredients because you can change them for the amount of people being fed.

Toss lightly. . grated American cheese 1/4 c. Top with the Parmesan cheese. cut in small pieces 1 c. Bake 15 minutes at 350 degrees. Put in 8 x 12 x 2 inch baking dish.RICE BROCCOLI AU GRATIN 1 box Rice A Roni savory classic broccoli au gratin 1 bunch fresh broccoli. grated Parmesan cheese Cook broccoli au gratin as directed. Steam fresh broccoli to desired tenderness. Combine with 1 cup grated American cheese.

Repeat the first step. salt and pepper.SCALLOPED POTATOES AU GRATIN Potatoes onion slices flour butter salt and pepper shredded Cheddar cheese Cream of Mushroom soup French onion chip dip Note: Quantities are not specific in this recipe. . add some milk to thin it down. Sprinkle Flour over the top and add a couple of pats of butter. Top with onion slices. Sprinkle with a thin layer of shredded Cheddar cheese. Bake at 350°F in oven for about 90 minutes or until golden brown. so vary according to your own taste and feel free to improvise with what you have. Pour the mixture over potatoes. If soup mixture becomes too thick. warm 1 can of Cream of Mushroom soup and mix with 1 pint of French onion chip dip. Slice potatoes and arrange in the bottom of an ovenproof casserole or baking dish. adding layers until dish is full. In a saucepan.

Spoon one rounded teaspoon cheese mixture per shell and place open side up in one layer in a pan. frozen chopped broccoli. salt 3 qt. shredded Swiss 1 tbsp. canned tomatoes Cook shell al'dente. jumbo shells (24) 1 tbsp. ricotta cheese 1/2 c. Cover with foil and bake a 375 degrees for 25 minutes.BROCCOLI CHEESE STUFFED PASTA SHELLS 6 oz. Combine broccoli. thawed 1 c. breaking up tomatoes with fork. boiling water 1 pkg. cheese and onion. . fine chopped onion 3 c. Pour remaining tomatoes over and around shells. drain. Pour 1 cup tomatoes over bottom of 13 x 9 dish.

Makes 6 to 8 patties.SALMON PATTIES 1 (1 lb. lemon juice 1 tbsp. milk 3/4 c. cracker crumbs 1 tsp. .) can salmon 1 egg 3/4 c. Use butter or shortening and brown in skillet on both sides. chopped onions 1 tbsp. flour Mix together all ingredients.

dry mustard 1/2 tsp. Tie legs together. shredded orange peel 1 1/2 tbsp. Reduce oven to 400 degrees. thawed Dash of pepper and salt 1/4 c. Brush hen with butter. shredded lemon peel 3/4 c. size) Cornish hens. ginger 1/4 tsp. breast side down. orange juice 2 tbsp. Madeira 1 tsp. Cover with foil and bake 30 minutes or until done. Turn hens.BAKED CORNISH HEN 4 (1 lb. lemon juice 1 c. currant jelly 1/2 c. . salt Dash Tabasco Heat oven to 500 degrees. Pour 1/2 cup water over hens. Make sauce and serve with hens. Sprinkle salt and pepper in hen cavities. Roast for 15 minutes uncovered. butter SAUCE: 1/4 c. breast side up in shallow pan.

Tip: Put just a little brown sugar in your tomato sauce or catsup for a wonderfully new taste. crumbled bell pepper and onion diced 1/4 cup (2 big squirts) ketchup 2 rings of bell pepper and onion Mix everything together in a large bowl. . During the last five minutes of cooking. Form into a loaf shape in a casserole or loaf pan.MEAT LOAF 2-2 1/2 lbs. Make a foil bubble to go over the loaf (foil must not touch loaf). ground hamburger meat 1 can tomato sauce 1 egg 1/2 package crackers. Bake at 350-400 degrees for 80-90 minutes. Cover the entire top of the loaf with ketchup. remove foil from top. Place the rings of bell pepper and onion on top of the loaf.

Add water. onions. heat to boiling. beef boneless sirloin or top loin steak.BEEF STROGANOV 1 lb. Cook the beef in 2 tablespoons butter over medium heat until brown. . Heat 2 tablespoons butter in skillet until melted. Remove vegetables from pan. Stir in sour cream and mustard. pepper 1 c. butter 1/2 c. Cover and simmer until onions are tender. Heat to boiling. instant beef bouillon 1 tsp. mushrooms. bouillon. 1/2 inch thick 2 tbsp. Add mushrooms. and garlic. butter 8 oz. finely chopped 2 tbsp. Add vegetable mixture. onions. 10 to 15 minutes. salt 1/4 tsp. 5 to 10 minutes. reduce heat. sliced 1 clove garlic. Cover and simmer until beef is done. 1 1/2 x 1/2 inches. reduce heat. It is easier to cut if the meat is a little bit frozen. about 10 minutes. sour cream 1/2 tsp. water 1 tsp. Serve over noodles or rice. prepared mustard Hot cooked noodles or rice Cut beef across grain into strips. salt and pepper. sliced 2 med.

Prepare tomato sauce in package. boned. . cooked 1 can chicken a la king or 1 can cream of chicken soup Pimento for color 1 c. Arrange pieces of chicken over it. shredded Cook spaghetti according to package directions. Pour chicken a la king or soup (soup may need 1/2 cup water) over this.CHICKEN SPAGHETTI 1 box Kraft "Tangy Italian" or "Mild American" spaghetti dinner 1 chicken. Heat at 325 degrees for about 20 minutes. Pour spaghetti into 13 x 9 inch greased baking dish. cheese. Pour tomato sauce over all and add cheese.

pepper 1 beaten egg 1 onion. Mix 1 can mushroom soup and 1 can water. cracker crumbs. Serve over noodles or rice. Brown well.MEATBALLS AND MUSHROOM SOUP 1 lb. ground beef 3/4 c. soaked in 1/2 c. Pour over the meatballs in a casserole. Bake 1 1/2 hours at 350 degrees. Worcestershire sauce 1 can mushroom soup Mix all together and form into balls. chopped 1 tsp. milk 1/2 tsp. .

lemon juice and Worcestershire sauce. boiling water Juice of one lemon 1 tbsp. Add garlic. minced 4 bay leaves 2 tbsp. Cover with piecrust. then lower heat to a medium setting. cans Irish potatoes 2 bunches carrots. Brown in 400-degree oven until crust is browned. quartered 2 pkgs. Bring to a rolling boil. add potatoes and onions. Add carrots. paprika 2 dashes of ground cloves 2 tbsp. Melt shortening until it is smoking hot. shortening 2 qt. Cook slowly for two hours. onion. add water. Worcestershire sauce 2 cloves of garlic.IRISH BEEF STEW 4 lbs. salt 1 tsp. pepper 1 tsp. Prepare piecrust as directed on package. Pour stew into one huge or two large casserole dishes. flour Dredge meat in flour. sugar 2 small cans white onions 2 lg. Brown meat. adding water to cover if necessary. . cook 20 minutes on high heat. onion and bay leaves. minced 1 lg. Add dry ingredients. beef chuck or round cut into 2 inch squares 4 tbsp. let cook ten more minutes or until carrots are tender. Pie crust mix 1 c.

ROAST PORK 4 lb. Garnish with fresh herbs. Place the pork roast. Serves 6. pork loin roast 1/2 c. prepared mustard 1/2 c. making sure that the fat side is up. gently pat the mustard over the top of roast. Using your hands. if desired. Bake the pork for 2 hours or until it is beginning to become fork tender. . in a shallow baking pan. brown sugar Preheat the oven to 375 degrees. Then sprinkle the brown sugar over the mustard. let it stand for about 15 minutes before carving. Transfer the roast to a serving platter.

drain chips. Bake 1 hour until ribs are no longer pink in center.SMOKY BABY BACK RIBS 2 racks baby back ribs. cook. start fire in grill. rearranging ribs again after 20 minutes. 4 to 6 inches from heat source. Meanwhile. covered with wax paper. brush with mixture of 2-teaspoon hickory Flavored natural liquid smoke and 1 tablespoon water. whole but cracked 2 tbsp. then heat broiler. You can also finish ribs in oven. hickory chips 2 c. Pour 1/2 inch of water into pan. covered. Cut racks of ribs into individual pieces. arrange on serving platter. Makes 4 servings. Cook 6 to 7 minutes on each side until ribs are lightly charred and cooked through. arrange ribs on rack. Heat oven to 375 degrees. on high (100%) 5 minutes. Soak hickory chips in cold water to cover at least 30 minutes. When coals are white-hot. cook. broil ribs. Or place ribs in 3-quart microwave baking dish. place pan carefully in oven. . Place grill rack 6 inches over coals. Place racks of ribs in one layer on wire rack in large shallow roasting pan. Reduce heat to medium (70%). let stand at room temperature 30 minutes or refrigerate up to 8 hours. Heat barbecue sauce. scatter over coals. Rearrange ribs but keep meaty side down. before adding rub to ribs. spooning some of hot sauce over. marinate as directed. 3 to 5 minutes. Serve accompanied by remaining barbecue and Pico de Gallo. meaty side down and overlapping as necessary. allowing meat to return to room temperature before cooking. light brown sugar 1 c. 40 minutes longer. Pico de Gallo (fresh vege salsa) Rub racks of ribs on both sides with Special Dry Rub. Cook in oven as directed. Serve as directed.

Add onion soup mix. vegetable oil Brown beef tips in vegetable oil. rinsed 1/2 c. egg noodles. Note: The longer the beef tips simmer. fresh mushrooms. mushroom soup. until cooked through. Serve over egg noodles. fresh mushrooms and wine. cut into 1" cubes 1 pkg. . cooked & drained 1 tbsp. of beef tips.BEEF TIPS AND NOODLES 2 lbs. onion soup mix 1 can cream of mushroom soup 1 pt. red wine 1 pkg. Simmer on low heat for several hours. the more tender they will be.

These go especially well with a ham-bone soup. Combine ingredients. chowders or stews.HAM DUMPLINGS 3/4 cup flour 1 tsp. which have been browned lightly in butter. Finely minced onions. to taste) 1/4 tsp. onion powder (optional) 1/2 tsp. sage (a pinch goes a long way) 1 scant cup lean cooked ham. adding just enough milk to make a dough that is not too stiff. roll in flour to coat. Roll into balls about 1 to 1 1/2-inch thick. Cover and simmer gently for about 12 minutes or until cooked through (depends upon size). Drop into boiling broth. finely chopped 1/2 tsp. . may be rolled in with the ham. thyme (or less. Variation: Roll in beaten egg and then in matzoh meal crumbs before dropping into boiling broth. dry mustard (optional) pinch of cayenne (optional) 1/4 cup cold milk (more or less) Dumplings are a great budget stretcher. salt (omit if ham is salty) 1/2 tsp. These are good in soups. Remove using a slotted spoon and drain in a colander or serve directly in soup. baking powder 1/4 tsp.

Don't put no more than 2 or 3 pieces of pork steak in frying pan at a time. Pork needs to be cooked all the way through. but not for long. Fry in melted butter with sliced onion around meat on high (Keep turning meat after browning each side).PORK STEAK Pork Steak Cut meat in two and make little slits in the meat around all sides. Note: You can turn heat down a little to Medium. Remove onion before it becomes browned and put fresh onion in the pan with the next batch. Salt and Pepper to taste. .

dip chicken in mixture.OVEN BAKED BREADED CHICKEN 1/2 c. butter 1/2 c. garlic powder and oregano. then dip into a mix of bread crumbs. Place on a tray. uncovered. Bake at 350 degrees for approximately 45 minutes. Parmesan cheese. . oil Melt butter and oil.

Be extremely careful in adding this as it is very overpowering and a few extra drops will ruin the sauce. Add remaining ingredients. garlic and celery until tender but not brown. Recipe may be doubled. but this is not required. Simmer over very low heat until thick. Use only a few drops of Mesquite or Hickory flavored liquid smoke. etc. Store in refrigerator. simply combine ingredients and proceed as above.HONEY SMOKE BARBECUE SAUCE 2 tablespoons butter 2 tablespoons brown sugar 2 tablespoons vinegar 1 tablespoon Worcestershire sauce 1/4 cup fresh lemon juice 1 cup ketchup 1/2 cup chopped celery 1 teaspoon dry mustard 3 tablespoons chopped onion 3 cloves garlic. . If you prefer a smooth sauce. for the quantity desired. omit the butter and the sauté step. minced 2 tablespoons honey a few drops of liquid smoke 1/2 cup Jack Daniel's or bourbon or rum Melt butter in a large stockpot and sauté onion. a hand blender can be used at this point. Ladle into clean canning jars while still hot and process pints or half pints for 20 minutes in boiling water bath canner. Note: If you want to make this in a larger quantity for canning. tripled.

cold water or more. Whisk 2 egg yolks and stir in flour. Mix all together. Beat 2 egg whites until stiff. salt 4 tbsp. First dip fish into flour. then into flour again and into batter again.BATTER FOR FRYING FISH 1 c. filleted fish Soak fish for 25 minutes in salted water. cold water. . if needed 2 tsp. then into batter. salt and oil. Fry in oil until golden brown. salt 2 egg whites and 2 egg yolks 1 or more lbs. fold into flour mixture. self-rising flour 4 tbsp.

. Do not peel red ripe tomatoes. then run through juicer. sealing them with lids and rings. have canning funnel ready and the hot/boiling jar lids and rings.GREAT CANNED TOMATO JUICE fresh raw tomatoes (fully ripe & unpeeled) ~ may add other vegetables 1 tsp canning salt per quart canning jars. just cut into quarters and remove hard core from center. and a blender The amount of canning supplies will depend on the quantity of tomatoes you are working with. you can use your water bath pot and bring to boil for 10 minutes. Don't move the jars until the next day when jars have had time to completely cool.your choice). You can blend other vegetables now. by using the blender you will be able to utilize more of the tomato. put one teaspoon salt into quart jars. just juice them and add to the tomato juice. Dip by dippers full into blender and briefly blend. stirring frequently. about one hour. You should have nothing left but a few peelings and the seed. After juicing is complete. Turn out onto counter top with a towel placed on top to guard against the heat. celery. have canner hot with two quarts of water inside. This juice is very thick.] The blending will help by giving you some juice to start off with. Place onto towel as listed above. Be sure that you don't place the jars to cool in a drafty place. When seven jars are filled. Boil all of the cut up tomatoes until peelings are tender. Place jars in hot water in canner and can on five pounds pressure for ten minutes. Heat juice to the boiling point and fill quart jars. lids and rings pressure canner or cooker for water bath large boiling pot. but an alternative method is to add these at the beginning to boil along with the sliced tomatoes. Put 3 to 4 blenders full of tomatoes that have been blended well into boiling pot on medium high heat. if desired (or you can run these vegetables through the blender first . If you don't have a canner. Blended carrots. Let cool. [watch and stir it so it doesn't stick and burn causing black spots in juice. etc can be added.

) Add 1/2-teaspoon salt to each pint jar. core. PROCESS: Pints 35 minute. Alternately. Peel. Quarts 45 minute. (1/4 minute). quarter and firmly pack into jars to within 1/2 inch of top. add 20 additional minutes. process pints 10 minutes in pressure canner.CANNED TOMATOES Tomatoes Salt Kerr canning jars Wash tomatoes. pressure. quarts for 15 minutes at 10 lbs. LOW ACID TOMATOES: Pints 45 minute. Do not use a pressure saucepan (or if you do. screw band firmly tight. Quarts 55 minute.) . Scalds in boiling water long enough to remove peel. (Add no liquid. Plunge into cold water. Process in boiling water bath. Put on cap.

55 minutes Quarts. Raw Pack—Pack corn into hot jars. Fill jar to 1 inch from top with boiling hot cooking liquid. leaving 1-inch headspace....... this does not affect the safety of the product.. leaving 1-inch headspace. Pack hot corn into hot jars. Remove corn husks and silk. Wipe jar rims.. Remove air bubbles.. 1 teaspoon to quarts.... Do not scrape cob. Cut corn from cob at about three-fourths the depth of kernel..... 1 teaspoon to quarts. Process in a Dial Gauge Pressure Canner at 11 pounds pressure OR in a Weighted Gauge Pressure Canner at 10 pounds pressure: Pints. Add ½ teaspoon salt to pints.. if desired.HOME CANNED CORN . if desired.WHOLE KERNEL Select ears containing slightly immature kernels of ideal quality for eating fresh. Add ½ teaspoon salt to pints. Canning some sweeter varieties of kernels that are too immature may cause browning... Wipe jar rims... Remove air bubbles. If unsure of variety can a small amount. wash ears. 85 minutes . Blanch 3 minutes in boiling water. Adjust lids and process as directed below. Simmer 5 minutes. check color and flavor before canning large quantities. However. Hot Pack—Add 1 cup boiling water to each 4 cups of corn and bring to a boil. Adjust lids and process........ Fill jars 1 inch from top with boiling water..

Mix well. 20 minutes. CANNED 4 c. salt 1 tsp. combine all ingredients except zucchini.) In a large kettle. Simmer. Stir occasionally. fresh corn 1 1/2 c. Wipe jar rims clean and adjust rims securely. chopped red pepper 1 c. sugar 4 tsp. chopped onions 1 c. turmeric 1 tsp.CORN ZUCCHINI RELISH. . Add zucchini and simmer 20 minutes longer. uncovered. celery seeds 1 tsp. dry mustard 3 med. hot canning jars to within 1/4 inch of the tops. cider vinegar 1 1/2 c. sliced 1/4 inch thick (4 c. sized zucchini. chopped green pepper 2 c. mustard seed 1/2 tsp. Put hot into clean.

Remove bubbles of air from jar. if desired (salt is not required). pressure or Quarts for 90 minutes at 10 lb. or otherwise imperfect seeds. Check carefully for stones or other foreign materials. . Sort thoroughly through beans. Wipe jar rims clean using a damp paper towel. remove from heat. pressure if using a weighted gauge pressure canner. you may cover sorted and washed beans with boiling water in a saucepan. Fill jars with beans or peas and cooking water (use a canning funnel to keep rims clean). Boil two minutes. All varieties dried beans. discarding discolored. Check with your local USDA Extension Service for details of special requirements. Note: Pressure may need to be adjusted if you are located at high altitudes. or 11 lbs. Place dried beans or peas in a large pot and cover with 2-3inches of water. To quickly hydrate beans. Soak 12 to 18 hours in a cool place. Drain water and discard. Beans should still be hot when filling jars. Adjust lids and process Pints 75 minutes at 10 lb.CANNED DRIED BEANS OR SHELLED PEAS An average of 3/4 pounds per quart. pressure if using a dial gauge canner (same cooking times). split. Add 1/2 teaspoon of salt for pint jars or one teaspoon for quart jars directly in each jar. Select mature. Cover beans soaked by either method with fresh water and boil 30 minutes. leaving 1 inch of headspace. dry seeds. soak one hour and drain.

When opening to use drain off liquid and rinse with tap water. . vinegar 2 oz. Yield 8 pints. Place in hot sterilized jars and seal. sliced as for frying 4 oz. boil 5 minutes. Bring to boil.CANNED OKRA 1 gal. cut up Okra. salt Put all ingredients in an open cooking with enough water to cover. No salt is needed. Batter and fry as you would fresh Okra.

cut up Okra. Yield 8 pints. No salt is needed.Canned Squash 1 gal. boil 5 minutes. Bring to boil. salt Put all ingredients in an open cooking with enough water to cover. Batter and fry as you would fresh Okra. vinegar 2 oz. Place in hot sterilized jars and seal. When opening to use drain off liquid and rinse with tap water. sliced as for frying 4 oz. .

about 25 minutes. Your sore throat will be gone by next day. take 2 tablespoons. just taking a little at a time from spoon.WHISKEY COUGH SYRUP 1 cup brown sugar 1 cup vinegar 1 cup honey 1 pint of Whiskey Boil brown sugar. refrigerate and use as needed. For a sore throat. vinegar and honey until a little thick. . at bedtime. very slowly. Add whiskey. Remove from heat and let cool to room temperature.

Gobble up!! . corn syrup 1 1/4 c. peanut butter 1-c. powdered milk Mix above ingredients to good consistency for sculpting figures.EDIBLE CLAY 1-c. powdered sugar 1 1/4 c.

Remove from heat and stir in vanilla. peanut butter. Melt chocolate chips. .CHEX MIX PUPPY CHOW 9 cup Chex 1 cup chocolate chips 1/2 cup peanut butter 1/4 cup butter 1/4 teaspoon vanilla 1 1/2 cup powdered sugar Put cereal in large bowl. Pour over Chex cereal. and butter. put into a large plastic bag with powdered sugar and shake well to coat. Spread mixture evenly on wax paper and allow to cool.

You're Reading a Free Preview

/*********** DO NOT ALTER ANYTHING BELOW THIS LINE ! ************/ var s_code=s.t();if(s_code)document.write(s_code)//-->