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| Dill pickles Beef Broth Green Beans |
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| Pickled Onions and Dill Spears |
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| Cinnamon Pickles in Brine |
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| Dill Pickle slices and spears |
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| Sweet pickles (under the weight) in their brine |
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| Beef and Chicken broth |
Tuesday, August 30, 2011
Pictures
For those of you wanting to see pictures of my canning products. Here they are...
Sunday, August 28, 2011
July 28, 2012
Well once again I failed to get pictures of the foods. Camera malfunction. Hubby says it was the operator! ha ha! Funny guy!
Well, the breakfast enchiladas that I made for breakfast at church was a HUGE hit! That makes me extremely happy! I'm wanting this to be a success, not for me, but to help the church and it's people. HONESTLY! I truly mean that! People really loved it. I huge casserole dishes were devoured. Then I made another breakfast casserole. It too was gone. So...here are the recipes. AND I've got a huge pot of green bean soup going...I'll try to give the directions for that also.
SAUSAGE AND EGG CASSEROLE
1 lb bulk sausage
6 eggs
1 tsp dry mustard
2 cups milk
1 tsp salt
6 slices white bread, cubed (I only used 4 and I removed the crusts)
4 oz mild cheese, cubed (I shredded mine)
Brown sausage and drain. Beat the eggs; add mustard, milk, and salt. Mix in the bread cubes, cheese, and sausage. Put in a buttered baking dish and refrigerate overnight.
In the morning, take the casserole out of the refrigerator and let set on the counter for a half hour while oven is preheating. Bake at 350 degree for 45 minutes. Remove from the oven and let set for several minutes before cutting.
Now.,..this is a disclaimer. This is directions on how I made these. There is no "recipe" to follow...as I made these up for this....they were a hit as I said before.
BREAKFAST ENCHILADAS
1 lb bulk sausage
1 small can of green chilies
12 large eggs
2 cups of shredded hash browns (I used the frozen and I thawed them and added them to the eggs as they cooked)
shredded cheddar cheese
Flour tortillas
Brown sausage and drain well. Beat the eggs and add chilies. Pour into a separate skillet from what the sausage was cooked in and cook. When almost done, add the thawed, drained hash browns. When completely cooked set aside in a medium bowl.
When all is cooled, combine eggs and sausage and some shredded cheese. (Reserve some sausage for the gravy) Place a spoonful of egg/sausage in middle of tortillas and bring end closest to you to middle, then fold in left side and right side and then roll. Place each burrito into a well buttered casserole dish, seam side down. When all tortillas are used, cover with aluminum foil and place in refrigerator overnight, or set aside to make sausage gravy.
For the gravy, use the pan that the sausage was browned in. Use some if the grease drained from the cooked sausage. When bubbly, add enough flour to make a "roux".,... not to thick. Whisking constantly. Pour in some heavy cream.....then add some milk...whisking the entire time. When desired thickness has been reached, add some sausage pieces. Pour over the burritos. Top with some more shredded cheese and bake till warmed through!
Now for the green bean soup!
Well, the breakfast enchiladas that I made for breakfast at church was a HUGE hit! That makes me extremely happy! I'm wanting this to be a success, not for me, but to help the church and it's people. HONESTLY! I truly mean that! People really loved it. I huge casserole dishes were devoured. Then I made another breakfast casserole. It too was gone. So...here are the recipes. AND I've got a huge pot of green bean soup going...I'll try to give the directions for that also.
SAUSAGE AND EGG CASSEROLE
1 lb bulk sausage
6 eggs
1 tsp dry mustard
2 cups milk
1 tsp salt
6 slices white bread, cubed (I only used 4 and I removed the crusts)
4 oz mild cheese, cubed (I shredded mine)
Brown sausage and drain. Beat the eggs; add mustard, milk, and salt. Mix in the bread cubes, cheese, and sausage. Put in a buttered baking dish and refrigerate overnight.
In the morning, take the casserole out of the refrigerator and let set on the counter for a half hour while oven is preheating. Bake at 350 degree for 45 minutes. Remove from the oven and let set for several minutes before cutting.
Now.,..this is a disclaimer. This is directions on how I made these. There is no "recipe" to follow...as I made these up for this....they were a hit as I said before.
BREAKFAST ENCHILADAS
1 lb bulk sausage
1 small can of green chilies
12 large eggs
2 cups of shredded hash browns (I used the frozen and I thawed them and added them to the eggs as they cooked)
shredded cheddar cheese
Flour tortillas
Brown sausage and drain well. Beat the eggs and add chilies. Pour into a separate skillet from what the sausage was cooked in and cook. When almost done, add the thawed, drained hash browns. When completely cooked set aside in a medium bowl.
When all is cooled, combine eggs and sausage and some shredded cheese. (Reserve some sausage for the gravy) Place a spoonful of egg/sausage in middle of tortillas and bring end closest to you to middle, then fold in left side and right side and then roll. Place each burrito into a well buttered casserole dish, seam side down. When all tortillas are used, cover with aluminum foil and place in refrigerator overnight, or set aside to make sausage gravy.
For the gravy, use the pan that the sausage was browned in. Use some if the grease drained from the cooked sausage. When bubbly, add enough flour to make a "roux".,... not to thick. Whisking constantly. Pour in some heavy cream.....then add some milk...whisking the entire time. When desired thickness has been reached, add some sausage pieces. Pour over the burritos. Top with some more shredded cheese and bake till warmed through!
Now for the green bean soup!
2 lbs. meaty ham bone
2 qts. water
4 c. green beans, cut up
3 c. potatoes, cubed
2 med. onions, sliced
1/4 c. parsley, chopped
4 sprigs summer savory, chopped OR 1 tsp. dried savory
1 tsp. salt
1/4 tsp. pepper
2 qts. water
4 c. green beans, cut up
3 c. potatoes, cubed
2 med. onions, sliced
1/4 c. parsley, chopped
4 sprigs summer savory, chopped OR 1 tsp. dried savory
1 tsp. salt
1/4 tsp. pepper
Combine ham bone and water in 6 quart saucepan. Cook 1 1/2 hours. Remove meat from bone and cut in chunks. Add to soup stock, along with green beans, potatoes, onions, parsley, savory, salt, and pepper. Bring to a boil; reduce heat and simmer covered 20 minutes, or until vegetables are tender. Skim off excess fat. Just before serving stir in 1 cup light cream or milk.
Well there you have them. Please let me know what you think of these. I love to hear the comments and it helps to make me a better cook and a better blogger. Who knows...maybe I'll be another Pioneer Woman! ha!
Love to all. Until next time!
Saturday, August 27, 2011
August 27,2011
Sorry, I know it has been awhile since I posted. Things have been crazy here. Between dealing with my husband being ill and having 2 subsequent surgeries and the beginning of canning season and working a full time job AND the local fair going AND the start of school AND our church activities.
We have our brunch at Church tomorrow as it is family Sunday. I made breakfast burritos AND a breakfast casserole AND a breakfast pizza. Tomorrow also the kids will be here for dinner along with my mother. So, I put a ham in the oven.
I picked green beans...2 buckets full! Roy wants green bean soup! Have to admit it does definitely sound good! So...tomorrow.....green bean soup will be on the stove cooking. YUMMY stuff. That is a soup I learned to make from my mother-in-law. Green bean soup, homemade biscuits, homemade preserves, and homemade from scratch butterscotch pudding for dessert! Best comfort food in the world! So tomorrow I will share the "directions" with you. Has some good stuff in it. hehehe Lots of butter, cream, broth. See why I had a weight problem for all those years?!?!
Today I made my breakfast brunch foods. Breakfast burritos which will be smothered with sausage gravy; and also a breakfast casserole. Then I canned 5 qts of meat. Then I canned 5 qts of green beans. I made the sweet pickle brine for my sweet pickles that are "soaking". The I picked more beans and snapped them preparing them for the green bean soup. The thing that took the longest was the browning of the sausage for the breakfast foods. 6 pounds of sausage takes a long time!
Well it is late, so I will close for this time. I'm planning on posting the recipes and directions tomorrow. AND I'll try to post pictures too.
Until then.
We have our brunch at Church tomorrow as it is family Sunday. I made breakfast burritos AND a breakfast casserole AND a breakfast pizza. Tomorrow also the kids will be here for dinner along with my mother. So, I put a ham in the oven.
I picked green beans...2 buckets full! Roy wants green bean soup! Have to admit it does definitely sound good! So...tomorrow.....green bean soup will be on the stove cooking. YUMMY stuff. That is a soup I learned to make from my mother-in-law. Green bean soup, homemade biscuits, homemade preserves, and homemade from scratch butterscotch pudding for dessert! Best comfort food in the world! So tomorrow I will share the "directions" with you. Has some good stuff in it. hehehe Lots of butter, cream, broth. See why I had a weight problem for all those years?!?!
Today I made my breakfast brunch foods. Breakfast burritos which will be smothered with sausage gravy; and also a breakfast casserole. Then I canned 5 qts of meat. Then I canned 5 qts of green beans. I made the sweet pickle brine for my sweet pickles that are "soaking". The I picked more beans and snapped them preparing them for the green bean soup. The thing that took the longest was the browning of the sausage for the breakfast foods. 6 pounds of sausage takes a long time!
Well it is late, so I will close for this time. I'm planning on posting the recipes and directions tomorrow. AND I'll try to post pictures too.
Until then.
Sunday, August 14, 2011
August 14, 2011
This past weekend was my high school reunion. It was so good to see my classmates after all these years. Goodland High School Class of 1974! Can hardly believe it has been 37 years! Seems like only yesterday we were walking through the halls of Goodland High School together!
After my class get together, I worked in my garden for awhile. I picked a rather large batch of cucumbers and a good crop of zucchini. I put some of the cucumbers in a crock filled with brine for a start of 14 day sweet pickles. My family just adores them! I don't like sweet pickles. I sliced some up for sour cream and cucumbers.
Today the our daughter and granddaughters and their Dad and a good friend and her children were here for lunch. Wasn't much to it, grilled hamburgers and cheddar brats, cucumbers and chips and homemade Salsa that Mary brought. Roy went to WalMart and bought a cake.....it is Michelle's (Mary's daughter) birthday tomorrow. We wanted to surprise her and didn't have time to bake a cake. Wasn't aware until church. Feel bad that it wasn't homemade, but "grandpa" thought enough of her to at least let her have a "Paula Deen Lemon" Cake.
After the kids all left and Roy went to work, I worked on the zucchini. I shredded it and bagged it in 2 cup ziplock baggies. Got a total of 6 quarts. Then I worked on my rhubarb. I washed, chopped and bagged 6 quarts of it. I also worked on getting some beef broth made. I will get to finish it up tomorrow night. It will be nice to have those jars of beef broth this winter and jars of canned beef for quick stews and beef and noodles!
I will post pictures of all this and the recipes later.
All for now
Deb
After my class get together, I worked in my garden for awhile. I picked a rather large batch of cucumbers and a good crop of zucchini. I put some of the cucumbers in a crock filled with brine for a start of 14 day sweet pickles. My family just adores them! I don't like sweet pickles. I sliced some up for sour cream and cucumbers.
Today the our daughter and granddaughters and their Dad and a good friend and her children were here for lunch. Wasn't much to it, grilled hamburgers and cheddar brats, cucumbers and chips and homemade Salsa that Mary brought. Roy went to WalMart and bought a cake.....it is Michelle's (Mary's daughter) birthday tomorrow. We wanted to surprise her and didn't have time to bake a cake. Wasn't aware until church. Feel bad that it wasn't homemade, but "grandpa" thought enough of her to at least let her have a "Paula Deen Lemon" Cake.
After the kids all left and Roy went to work, I worked on the zucchini. I shredded it and bagged it in 2 cup ziplock baggies. Got a total of 6 quarts. Then I worked on my rhubarb. I washed, chopped and bagged 6 quarts of it. I also worked on getting some beef broth made. I will get to finish it up tomorrow night. It will be nice to have those jars of beef broth this winter and jars of canned beef for quick stews and beef and noodles!
I will post pictures of all this and the recipes later.
All for now
Deb
Saturday, August 6, 2011
August 6, 2011
Another busy week at our house. This was fair week. The Police Department (my employer) had a booth there and I worked it or did some things for it, every night! I took in the foods of course. All the canning, baking, and of course the fair foods!
My poor garden sure has suffered this week. I think my tomato plant has got the wilt! Probably won't have any tomatoes this year. I'm not happy about that! Not at all.
Today I picked green beans and cucumbers and jalapeno peppers and okra. Only got enough green beans to have for lunch today. All the cucumbers I picked, I used the larger ones to eat now and the smaller ones for pickling. I made dill pickles. Not many...only got a couple of quarts. I pickled the jalapenos and the okra...so had a canner full. I had purchased some chives from the farmer's market today so I diced them up and got a half pint jar full of chives.
Tomorrow is our family reunion. I need to fix something to take for the potluck. haven't decided what to take. Here is it 3 o'clock in the afternoon and I still don't know what to fix. I need to be deciding. So I'm off of here to figure it out and I'll let you know.
Later
My poor garden sure has suffered this week. I think my tomato plant has got the wilt! Probably won't have any tomatoes this year. I'm not happy about that! Not at all.
Today I picked green beans and cucumbers and jalapeno peppers and okra. Only got enough green beans to have for lunch today. All the cucumbers I picked, I used the larger ones to eat now and the smaller ones for pickling. I made dill pickles. Not many...only got a couple of quarts. I pickled the jalapenos and the okra...so had a canner full. I had purchased some chives from the farmer's market today so I diced them up and got a half pint jar full of chives.
Tomorrow is our family reunion. I need to fix something to take for the potluck. haven't decided what to take. Here is it 3 o'clock in the afternoon and I still don't know what to fix. I need to be deciding. So I'm off of here to figure it out and I'll let you know.
Later
Monday, August 1, 2011
August 1, 2011
Well I hope this week is a bit more calm than last week was. For those of you that don't know, my husband had a terrible bout with kidney stones. He had surgery to have them blasted on Monday...By Wednesday he was in so much pain, he couldn't eat or sleep. Thursday morning he couldn't stand it any more. The Dr. here in town admitted him to the hospital for pain management, re-hydration and to get his bowels in order. Friday morning they transferred him to Hays, 2 1/2 hours away. Saturday morning they did surgery to remove two stones, both the size of a pencil eraser and place a stint. He feels so much better! He is back to his old self again, and I like the old self! Thanks to all of you for your prayers and thoughts and calls.
Sunday we had the kids over for dinner, as usual. I did something easy....Roast in the slow cooker, homemade buttermilk biscuits, and green beans. After lunch I was going through our refrigerator, taking inventory. I discovered I had a quart of heavy whipping cream that we had since the 4th of July. I knew we couldn't possibly use that much cream before it went bad, if it wasn't already. So I decided to make butter out of it. I can always use butter! It was good so out came the mixer and the beating began. When I was done making the butter, I had a pound of butter and 1 1/2 pint of buttermilk. So, I'm stocked up for a bit.
This weekend is our family reunion in Monument, Kansas. So I will be doing some serious cooking on Saturday. I'll let you know what I cook and try to post the recipes and pictures too. This week is our fair here. I'm working the booth for our department 4 out of 5 nights....and making ribbons tonight. Friday night is the tractor pull...we used to go to tractor pulls all over the area when we were dating, and we still like going to them. We have missed very few over the years. So...this will be a busy week, but hopefully not as stressful as last week.
Is anyone out there willing to have cooking classes or Once A Month Cooking seminars? I'm interesting in doing those.
All for now. Until next time.
Sunday we had the kids over for dinner, as usual. I did something easy....Roast in the slow cooker, homemade buttermilk biscuits, and green beans. After lunch I was going through our refrigerator, taking inventory. I discovered I had a quart of heavy whipping cream that we had since the 4th of July. I knew we couldn't possibly use that much cream before it went bad, if it wasn't already. So I decided to make butter out of it. I can always use butter! It was good so out came the mixer and the beating began. When I was done making the butter, I had a pound of butter and 1 1/2 pint of buttermilk. So, I'm stocked up for a bit.
This weekend is our family reunion in Monument, Kansas. So I will be doing some serious cooking on Saturday. I'll let you know what I cook and try to post the recipes and pictures too. This week is our fair here. I'm working the booth for our department 4 out of 5 nights....and making ribbons tonight. Friday night is the tractor pull...we used to go to tractor pulls all over the area when we were dating, and we still like going to them. We have missed very few over the years. So...this will be a busy week, but hopefully not as stressful as last week.
Is anyone out there willing to have cooking classes or Once A Month Cooking seminars? I'm interesting in doing those.
All for now. Until next time.
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