Posted by admin on 31st August 2009
Fish Seasoning
2 tablespoons parsley
1 tablespoon dried, powdered lemon rind
1 tablespoon celery seed
1 tablespoon savory
1 tablespoon thyme
1 tablespoon marjoram
1 teaspoon dried chives
1 crushed bay leaf
To make Clam or Shrimp Dip, powder 3 tablespoons Fish Seasoning Mix and add to 1 cup sour cream. Stir in 1 small can drained clams or shrimp, a little salt and Worcestershire sauce to taste.
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Posted by admin on 31st August 2009
Briarwood Button Cookies Mix in a Jar
3/4 cup granulated sugar
1 cup oatmeal
1 cup M&Ms
3/4 cup brown sugar, firmly packed
2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
Rice Krispies to fill jar
Layer in the order given in a 1-quart wide-mouth jar, using a canning funnel, packing each layer very firmly.
Attach these instructions to the jar:
Briarwood Button Cookies
Place the contents of the jar into a bowl. Add 1 egg and 1 stick (1/2 cup) butter or margarine. Mix well with a spoon. Drop by spoonsful onto a lightly greased cookie sheet. Bake at 350 degrees F for 10 to 12 minutes.
I don think most people associate me with leeches or how to get them off. But I know how to get them off. Im an expert at it. — Oliver L. North
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Posted by admin on 31st August 2009
2 c Sugar, brown, dark 2 c ;water 1 1/2 c Soy sauce, light 3/4 c Molasses, dark 1/2 t Galangal, ground 1/2 t Cilantro, ground 1/2 t Pepper, black Calories per serving: 84 Fat grams per serving: 0 Approx. Cook Time: 0:30 Combine and sugar and water in a 2-quart stainless steel saucepan and bring to a boil over moderate heat, stirring until the sugar dis- solves. Increase the heat to high and cook briskly, uncovered, for 5 minutes or until the syrup reaches 200 degrees on a candy thermo- meter. Reduce the neat to low, stir in the soy sauce, molasses, galangal, cilantro, and pepper, and simmer for 3 minutes. Remove from the heat; let cool. Strain the sauce through a fine sieve set over a bowl. Sauce will keep at room temperature 2 to 3 months if tightly covered.
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What I like in a good author is not what he says but what he whispers. — Logan Pearsall Smith
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Posted by admin on 30th August 2009
Brown Sugar
To make, add 2 tablespoons molasses to 1 cup granulated sugar and stir with a fork. Store brown sugar in an airtight container to keep it soft.
Short is the joy that guilty pleasure brings. — Euripides
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Posted by admin on 30th August 2009
Hearty Santa Fe Chili
1 pound lean ground beef or ground chuck
1 onion, chopped
2 (10 ounce) cans diced tomatoes and green chilies (Rotel)
2 cups water
1 (16 ounce) can kidney beans
1 (15 ounce) can pinto beans
1 (15 ounce) can black beans
1 (15 ounce) can fiesta corn
1 (1 ounce) package ranch dressing mix
1 (1.25 ounce) package taco seasoning mix
Saute beef and onion in a large, heavy saucepan, stirring constantly to keep from sticking; rinse and drain to remove any grease. Stir in tomatoes and green chilies, water, beans, corn and seasoning mixes. Stir and bring to a boil; reduce heat. Simmer for 30-45 minutes, stirring occasionally.
If desired with reduced-fat Cheddar or Monterey jack cheese and sour cream.
Yield: 10-12 servings
Christmas is a season for kindling the fire for hospitality in the hall, the genial flame of charity in the heart. — Washington Irving
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Posted by admin on 30th August 2009
Campfire Clam Chowder
1 package Knorr Swiss Leek soup mix
2/3 cup instant potatoes
2/3 cup powdered milk
5 cups water
1 (6 ounce) can chopped or minced clams, including juice
Bacon bits (optional)
Mix all ingredients except bacon bits and bring to a boil. Simmer for 5 minutes or until done. Sprinkle bacon bits on top, if desired.
Democracy and socialism have nothing in common but one word, equality. But notice the difference while democracy seeks equality in liberty, socialism seeks equality in restraint and servitude. — Alexis Charles Henri Clrel de Tocqueville
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Posted by admin on 30th August 2009
Pumpkin Butter
3 1/2 cups fresh ground pumpkin or canned pumpkin pur?e
2 1/2 cups light brown sugar
1 lemon, juice and grated rind
1 tablespoon ground ginger
1 1/2 teaspoons cinnamon
1/4 teaspoon allspice
If using fresh pumpkin, mix with sugar, lemon, ginger, cinnamon and allspice in a large bowl. Let stand at room temperature 8 to 10 hours
Transfer to a heavy saucepan, add 1/2 cup water and bring to a boil. Simmer on low heat, stirring often, for 40 to 60 minutes, to desired consistency. (With canned pumpkin, mix ingredients in heavy saucepan; bring to a boil and simmer on low about 20 minutes, to thicken.)
Pour mixture into hot, sterile, 6-ounce canning jars, leaving 1/2-inch headspace. Seal with sterile, 2-part lids and rings, as manufacturer directs, processing 10 minutes in boiling water bath. Cool; adjust seals.
Makes five 6-ounce jars.
The only questions worth asking today are whether humans are going to have any emotions tomorrow, and what the quality of life will be if the answer is no. — Lester Bangs
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Posted by admin on 30th August 2009
1 c Sifted all-purpose flour 1 tb Baking powder 1/2 ts Salt 1/4 c Sugar 1 c Quaker Oats, uncooked – (quick or old-fashioned) 3 tb Vegetable oil 1 Egg; beaten 1 c Milk Sift together flour, baking powder, salt and sugar into bowl. Stir in oats. Add remaining ingredients; stir only until dry ingredients are moistened. Fill greased medium-sized muffin cups 2/3 full. Bake in preheated hot oven (425 F.) about 15 minutes. Serve piping hot. FRUIT OR NUT MUFFINS: Add 1/2 cup raisins, chopped pitted dates or nutmeats with the oats. CINNAMON-TOPPED MUFFINS: Combine 2 tablespoons sugar, 2 teaspoons all-purpose flour, 1 teaspoon cinnamon and 1 teaspoon melted butter or margarine. Sprinkle over muffins before baking. Source: Our Favorites for family and friends Reprinted with permission from The Quaker Oats Company Electronic format courtesy of Karen Mintzias
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On the plus side, death is one of the few things that can be done just as easily lying down. — Woody Allen
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Posted by admin on 29th August 2009
Baked Hubbard Squash
29 pounds Hubbard squash
2 1/4 cups (1 pound) shortening, melted
4 1/2 tablespoons salt
1 teaspoon black pepper
1 cup brown sugar (packed)
Preheat oven to 350 degrees F.
Cut squash in half; remove seeds. Cut into 4 1/2 ounce pieces. Place squash in pans. Brush squash in each pan with shortening; sprinkle with salt, pepper and brown sugar. Cover pans.
Bake 45 minutes; remove covers and bake 15 minutes longer or until tender and lightly browned.
Makes 100 portions.
NOTE: Any variety of fall-winter squash may be used.
When you want something, its not that easy. You have to know what you want and keep going for it. — Taylor Hanson
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Posted by admin on 29th August 2009
7 1/2 c Sugar 1 Box fruit pectin 4 c Wild plum juice 1 1/2 c Water Measure sugar and set aside. Do not reduce amount of sugar. Stir fruit pectin into juice and water, using a large pot, as the pot must not be more than 1/3 full to allow for a full rolling boil (a boil that cannot be stirred down). Bring to a full boil over high heat, stirring constantly. At once stir in sugar. Stir and bring to a full rolling boil, boil hard for 1 minute, stirring constantly with a wooden spoon. Remove from heat. Skim off foam with metal spoon. Immediately ladle into hot pint jars, leaving 1/8 inch space at the top of the jars. Wipe any spills from rims and threads of jars with a damp cloth. Quickly seal the jars by covering with hot lids. Screw bands on firmly. Let jelly stand to cool. Check seals, store in cool, dry place.
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I have a hundred times wished that one could resign life as an officer resigns a commission. — Robert Burns
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