3 large tomatoes, diced 2 lg pepers (any color or mixed)
2 cans kidney beans 1 or 2 c. cubed cheese
Catalina dressing
Mix above ingredients and chill
until time to serve then add:
1
sm bag of Frito Corn Chips (can use 1/2 bag) 3 or 4 Lbs. of grapes 4 oz. softened cream cheese
1 cup sour cream 1 teaspoon vanilla
¼ cup sugar 1 Heath Bar smashed into small pieces
Mix cream cheese, sour cream,
vanilla and sugar together. Take cheese mixture and grapes and mix together.
Top with Heath Bar pieces.
PARMESAN BAKED SQUASH
-Grease a large cookie sheet with butter or margarine.
- Wash and lightly peel yellow or zucchini squash (or don't peel... whatever you like). You can also mix both kinds of squash.
- Cut squash into 1/4" slices and spread over the pan. They can be more than one slice deep.
- Shake on Parmesan cheese and add salt and pepper to taste.
- Bake in 350 degree oven until squash and cheese start to brown, about 30 minutes depending on how much squash you put on the pan.
- Wash and lightly peel yellow or zucchini squash (or don't peel... whatever you like). You can also mix both kinds of squash.
- Cut squash into 1/4" slices and spread over the pan. They can be more than one slice deep.
- Shake on Parmesan cheese and add salt and pepper to taste.
- Bake in 350 degree oven until squash and cheese start to brown, about 30 minutes depending on how much squash you put on the pan.
Fresh
Salsa
Chop
up the following according to desired chunkiness:
2 onions (I use one yellow and one red) 2 bell peppers
1-3 jalapeno pepper (how hot do you want it) 12 med-large tomatoes
1/2 bunch of cilantro, or more if desired
Add:
1/2 C. white vinegar 1 tsp. garlic salt
1/8 C. sugar 1-1/2 Tb. salt
1-1/2 to 2 cans tomato paste (depending on how runny or thick you want it)
2 onions (I use one yellow and one red) 2 bell peppers
1-3 jalapeno pepper (how hot do you want it) 12 med-large tomatoes
1/2 bunch of cilantro, or more if desired
Add:
1/2 C. white vinegar 1 tsp. garlic salt
1/8 C. sugar 1-1/2 Tb. salt
1-1/2 to 2 cans tomato paste (depending on how runny or thick you want it)
1
gal(aprox. 30 average size) chopped (I lightly blend in my blender) peeled
tomatoes**
4-10 hot chili peppers (banana peppers, anaheim, habanero, etc.)
6-7 cups chopped onions 2-4 Red & Green Bell Peppers, Chopped
1 1/3 cups white vinegar 1-2 Tbs. regular salt (to taste)
3 Tbs. sugar mixed w/3Tbs clear gel 1-2 Tbs. garlic salt (to taste)
Combine ingredients, and cook 1-1/2 to 2 hours (simmering boil). Towards the end I add some starch thickener (Clear Jel, Thick Jel, etc.,) to make the salsa a bit thicker consistency...OR you can scoop off the watery top part...
Stir well a final time, then pour 4 cups into a quart jar (1" below top of rim), wipe rim, put on lid and ring, screw on tightly, then invert jar on a cloth towel on the counter. Continue with each jar until all the salsa is in jars. It's important to do one jar at a time (putting the lid on and inverting) because the heat from the boiling liquid is what seals the jar without having to hot water bath...
Let jars completely cool. Turn upright, wipe off jars, write the date on the lid with a marker, and store in a cool place.
**to peel tomatoes - cut stem end out of raw tomatoes, fill kitchen sink with cold water while bringing a pan of water to boil. Stick as many tomatoes in the boiling water that can be submerged. Cook approximately 1 minute, until skins start to pull back. Scoop out of boiling water and place in cool sink water. (team work really helps!) Peel the skins off with a knife (they should come off easily) then throw in blender, or chop up.
4-10 hot chili peppers (banana peppers, anaheim, habanero, etc.)
6-7 cups chopped onions 2-4 Red & Green Bell Peppers, Chopped
1 1/3 cups white vinegar 1-2 Tbs. regular salt (to taste)
3 Tbs. sugar mixed w/3Tbs clear gel 1-2 Tbs. garlic salt (to taste)
Combine ingredients, and cook 1-1/2 to 2 hours (simmering boil). Towards the end I add some starch thickener (Clear Jel, Thick Jel, etc.,) to make the salsa a bit thicker consistency...OR you can scoop off the watery top part...
Stir well a final time, then pour 4 cups into a quart jar (1" below top of rim), wipe rim, put on lid and ring, screw on tightly, then invert jar on a cloth towel on the counter. Continue with each jar until all the salsa is in jars. It's important to do one jar at a time (putting the lid on and inverting) because the heat from the boiling liquid is what seals the jar without having to hot water bath...
Let jars completely cool. Turn upright, wipe off jars, write the date on the lid with a marker, and store in a cool place.
**to peel tomatoes - cut stem end out of raw tomatoes, fill kitchen sink with cold water while bringing a pan of water to boil. Stick as many tomatoes in the boiling water that can be submerged. Cook approximately 1 minute, until skins start to pull back. Scoop out of boiling water and place in cool sink water. (team work really helps!) Peel the skins off with a knife (they should come off easily) then throw in blender, or chop up.
1 package Ranch Dressing Mix 1 c. mayonnaise
1 c. milk 1 tomatillo (mexican tomato)
1 bunch fresh cilantro 1/2 tsp cumin
Throw everything into a blender and mix til creamy.
(This is mild! If you want some heat throw in a serano pepper...)
1 c. milk 1 tomatillo (mexican tomato)
1 bunch fresh cilantro 1/2 tsp cumin
Throw everything into a blender and mix til creamy.
(This is mild! If you want some heat throw in a serano pepper...)
GRAVYIn
a large skillet on the stove add the following and bring to a boil:
4 cups water 4 tsp chicken bouillon(beef if serving w/beef meat)
1/4 tsp garlic salt or pwd 1/4 tsp onion salt
pinch of pepper (to taste) pinch of celery salt
1/4 tsp poultry seasoning (optional)
In a small bowl:
1 cup LUKE WARM WATER (this makes the flour dissolve easily!)
1/2 flour
Stir with whisk until smooth.
Gradually pour into boiling skillet, until it reaches the desired consistency.
4 cups water 4 tsp chicken bouillon(beef if serving w/beef meat)
1/4 tsp garlic salt or pwd 1/4 tsp onion salt
pinch of pepper (to taste) pinch of celery salt
1/4 tsp poultry seasoning (optional)
In a small bowl:
1 cup LUKE WARM WATER (this makes the flour dissolve easily!)
1/2 flour
Stir with whisk until smooth.
Gradually pour into boiling skillet, until it reaches the desired consistency.
7
quarts of boneless skinless chicken breasts. VERY EASY!!! AND DELICIOUS!
Here's how easy:
7 clean quart jars (or 14 pints)
raw chicken, straight from the package
1/4 tsp salt per quart jar
THAT'S IT! Stuff chicken beasts into the jars until they're full! I do mean STUFF! Do NOT add water or anything else, just the 1/4 tsp salt.
Wipe the tops of jars off with a clean rag. Place boiled lid (heat canning lids in boiling water for two minutes) on jar, screw on ring snugly, then place in pressure canner with 3-4 inches water in the bottom of the canner. Once all seven jars are in, place lid on. Pressure at 12 lbs. pressure for 90 minutes. When done, turn burner off, but leave canner to come down in pressure by itself. Once pressure is off, remove canning lid, take jars out carefully, and place jars on a dry towel, away from breezes. Once jars have cooled, carefully remove canning ring from jar top. Write date and type of meat on the lid, and store in a cool place. This meat can be used for chicken enchiladas, chicken stroganoff, chicken soup, or casseroles, etc. It also makes great chicken salad sandwiches!!
Here's how easy:
7 clean quart jars (or 14 pints)
raw chicken, straight from the package
1/4 tsp salt per quart jar
THAT'S IT! Stuff chicken beasts into the jars until they're full! I do mean STUFF! Do NOT add water or anything else, just the 1/4 tsp salt.
Wipe the tops of jars off with a clean rag. Place boiled lid (heat canning lids in boiling water for two minutes) on jar, screw on ring snugly, then place in pressure canner with 3-4 inches water in the bottom of the canner. Once all seven jars are in, place lid on. Pressure at 12 lbs. pressure for 90 minutes. When done, turn burner off, but leave canner to come down in pressure by itself. Once pressure is off, remove canning lid, take jars out carefully, and place jars on a dry towel, away from breezes. Once jars have cooled, carefully remove canning ring from jar top. Write date and type of meat on the lid, and store in a cool place. This meat can be used for chicken enchiladas, chicken stroganoff, chicken soup, or casseroles, etc. It also makes great chicken salad sandwiches!!
Refried
Beans
Pour excess liquid into cup, then pour beans into a microwave safe dish. Mash or puree to desired consistency. If a thinner consistency is desired, add some of the saved liquid. Add 2 tsp. chili pwd. and 1/4 tsp. cumin. Then add 1 tsp ham bouillion (or beef if you don't have ham flavored.) Mix together. Heat in microwave approximately 5 minutes, or til desired temperature.
Serve "straight" as refried beans, or use in burritos, tostadas, or taco salad.
Easy! Healthy!! and TASTY!!!
Pour excess liquid into cup, then pour beans into a microwave safe dish. Mash or puree to desired consistency. If a thinner consistency is desired, add some of the saved liquid. Add 2 tsp. chili pwd. and 1/4 tsp. cumin. Then add 1 tsp ham bouillion (or beef if you don't have ham flavored.) Mix together. Heat in microwave approximately 5 minutes, or til desired temperature.
Serve "straight" as refried beans, or use in burritos, tostadas, or taco salad.
Easy! Healthy!! and TASTY!!!
Once
you discover how incredibly simple it is to bottle beans – and how delicious
and healthy they are – you'll wish you knew about this years ago!!
Need:
7 quart jars (or 14 pint jars)
7 canning lids and rings
salt
8 3/4 cups beans/legumes
water
Pour beans into a large bowl, and cover with water. Run your hands through the beans and water, to help get them clean. Pour through a strainer and rinse again.
Once the product is clean, measure 1 1/4 c. beans or legumes into the clean canning jar. Do this for each of the seven jars.
Next, fill each jar with warm water to the neck of the jar. Add one teaspoon of salt. Wipe top of jar with a clean rag, put canning lid and ring in place, and screw tightly on jar.
Using a dial-gauge pressure canner, fill canner with three inches of water. Then add the seven quart jars filled with beans/legumes. (Note: The water level should be nearly to the top of the jars once all seven are in the canner.)
Put the pressure cooker lid on and twist in place. Place pressure cooker on the stove on "High" heat. (Make sure the rocker is on the stem.) Let the pressure build until it's to 15 lbs. (This can take 20-30 minutes depending on your stove, etc.) Once it reaches 15 lbs. pressure, adjust the heat to keep the pressure constant and process for 1 hour.
After 1 hour, remove the cooker from the heat (place on a cool burner, or on some hot pads on the counter if processing another batch in a different cooker.) Let the pressure come down by it self. Do NOT cool by artificial means. Once the pressure has dropped to zero, remove the lid, carefully take out the hot jars and place on a towel on a counter. (Do NOT tighten the rings even if they are loose. The seal between the lid and the jar can easily be broken before the jars have cooled.)
NOTE: I don't know how long the beans last once they have been bottled. We use them too quickly. I think the oldest bottled beans I've ever used were four months old.
Dried beans store very well (I've used 20 year old pinto beans given to me from an aunt). I don't really "store" them in bottled form. Hope you enjoy these as much as we do!
Need:
7 quart jars (or 14 pint jars)
7 canning lids and rings
salt
8 3/4 cups beans/legumes
water
Pour beans into a large bowl, and cover with water. Run your hands through the beans and water, to help get them clean. Pour through a strainer and rinse again.
Once the product is clean, measure 1 1/4 c. beans or legumes into the clean canning jar. Do this for each of the seven jars.
Next, fill each jar with warm water to the neck of the jar. Add one teaspoon of salt. Wipe top of jar with a clean rag, put canning lid and ring in place, and screw tightly on jar.
Using a dial-gauge pressure canner, fill canner with three inches of water. Then add the seven quart jars filled with beans/legumes. (Note: The water level should be nearly to the top of the jars once all seven are in the canner.)
Put the pressure cooker lid on and twist in place. Place pressure cooker on the stove on "High" heat. (Make sure the rocker is on the stem.) Let the pressure build until it's to 15 lbs. (This can take 20-30 minutes depending on your stove, etc.) Once it reaches 15 lbs. pressure, adjust the heat to keep the pressure constant and process for 1 hour.
After 1 hour, remove the cooker from the heat (place on a cool burner, or on some hot pads on the counter if processing another batch in a different cooker.) Let the pressure come down by it self. Do NOT cool by artificial means. Once the pressure has dropped to zero, remove the lid, carefully take out the hot jars and place on a towel on a counter. (Do NOT tighten the rings even if they are loose. The seal between the lid and the jar can easily be broken before the jars have cooled.)
NOTE: I don't know how long the beans last once they have been bottled. We use them too quickly. I think the oldest bottled beans I've ever used were four months old.
Dried beans store very well (I've used 20 year old pinto beans given to me from an aunt). I don't really "store" them in bottled form. Hope you enjoy these as much as we do!
No comments:
Post a Comment