Category: Recipe of the Week

Old Kimber Girl’s Sweet Pickle Relish 6 quarts ground cucumbers (medium sized) 8 to 10 medium sized onions 3 large sweet red peppers 3 large sweet green peppers ¾ cup salt Wash cucumbers and grind.  Add salt and mix.  Let stand 2 hours. Drain well.  Grind onions and peppers.  Add to ground cucumbers. In a large pot, combine cucumber mixture and: 2 quarts vinegar 8 cups granulated sugar 3 tsp. turmeric ¼ cup mustard seed 2 tsp. celery seed Heat mixture to a light bubble.  Pack into hot, clean canning jars.  Adjust caps.  Process in hot water bath 15 minutes. …

Old Kimber Girl’s Canned Apple Pie Filling This recipe makes 7 quart jars of filling. You need to have 7 one quart canning jars, with rings and lids prepared before beginning. Ingredients 2 1/2 cups white sugar 2 cups brown sugar 1 cup cornstarch 3-4 tablespoons ground cinnamon 1/4 teaspoon ground nutmeg 1 teaspoons salt 1 gallon + 2 cups apple juice (you may use 10 cups of water—the apple juice is best) 3 tablespoons lemon juice (or use vitamin C crystals) 7 pounds apples, pared, cored & sliced [JWR Adds: Reader J.M.L. mentioned that Jackie Clay and other experts …

J.B.’s Creamy Rice Pudding Take 1 cup of white rice and add 2 cups of water in a pot capable of holding at least 9 cups.  Bring to a boil then reduce heat to a simmer for 6 minutes.  Stir once or twice. Cover pot, turn off heat and go milk the cow or goat.  While you’re at it, go check the chickens for a few eggs. Return in no less than 30 minutes. Fluff the now cooked rice and add 3 cups of fresh milk and sweeten to taste. Stir well.  One to two cups of sugar is plenty …

Mr. Anon’s Southwestern Corn Pudding   Ingredients:   1 14-oz can cream-style corn 1 14-oz can whole kernel corn or niblets, drained 1 to 3 4-oz can(s) diced green chilies, to taste  (or sub 1 can diced jalapeños for one of chilies for more spice, or sub lightly sauteed fresh diced peppers if available, to taste) 6 large eggs 1-1/2 cups soft fresh cheese (ricotta or quark) 1/2 cup sour cream 1/2 lb to 1 lb diced or shredded pepper-jack cheese, depending on your taste and calorie requirement (or sub medium cheddar cheese for part of pepper-jack cheese.  Using all …

Venison Pork Sausage Porcupines (from Mama in Texas) We hunt each deer season, and make our own seasoned ground sausage.  This is a great make-ahead recipe for busy evenings.  This also freezes well.   Our 3 year old son loves helping me make these, but enjoys eating them even more! 2 lbs ground venison pork sausage (seasoned) 1 cup water 1 cup white rice uncooked 1 14.5 oz can tomato sauce 4 tsp Worcestershire sauce   Preheat oven to 350.  Grease a 9×13 dish and one smaller dish as well. Combine meat, rice, and water in a large bowl.  Mix …

Naomi’s Chili With Fresh Tomatoes I don’t use tomato products that are in cans because of my concerns about BPA, an endocrine disruptor found in the plasticized lining of canned food cans, which is particularly bad in tomatoes.  However, this poses a problem when making chili, because most recipes call for canned tomatoes or tomato paste. I developed this recipe to use fresh tomatoes in making chili.  It does involve a jar of salsa (which is in glass) and frozen veggies, but those can easily be substituted for fresh stuff or omitted all together. Chili from fresh tomatoes Ingredients 2 …

Linda H.’s Three “Beans for Beginners” Recipes They’re healthy, they’re thrifty, and they’re delicious. What’s not to love about beans?! Here are three very different, easy, and tasty recipes to get you started. Lee’s Pinto Bean Soup ½ lb. bacon, cut into large dices 1 c. diced onion (about 1 medium onion) 2 cans (14.5 oz. ea.) chicken broth 2 cans (14.5 oz. ea.) pinto beans, rinsed and drained 1 tbs. sugar 1 tbs. finely chopped jalapeno peppers (or to taste) Salt and pepper to taste In large saucepan or soup-pot cook bacon over medium heat for 5 minutes, stirring …

Amber’s Granola Bars   Here is a great recipe for using your stored oats, honey, nuts, seeds, dried fruits, etc. Ingredients: • 6 cups Rolled Oats (not Quick Oats) • 4 Tablespoons Butter, Melted, Plus More For Greasing • 1/4 cup Vegetable Or Olive Oil • 1 teaspoon Salt • 1 cup Brown Sugar • 1/2 cup Honey • 1/4 cup Apple Juice (I make mine fresh from our juicer) • 1/4 cup Molasses • 3 teaspoons Vanilla Extract • 1-1/2 cup Rice Krispies (can be substituted for Optional Ingredients) • 1 cup Wheat Germ • 1/2 cup Finely Chopped …

Rich H.’s Peach Pie Jam 6 cups peaches, peeled and cut 2 cups brown sugar 3 T. bottled lemon juice 1 t. cinnamon 1 t. nutmeg 4 1/2 T. Ball Flex Batch no sugar/low sugar pectin ( or Sure-Jell one box of no sugar/low sugar pectin) Cut and measure peaches and put into dutch oven, heating until the peaches begin to break down, about 15 minutes. Stir occasionally so that you don’t burn the fruit. Add 2 cups of brown sugar, lemon juice, and spices. Once you get the right flavor bring to a boil and then add your pectin, …

Sunshine Buttercup’s Oriental Green Beans I make this dish whenever I have a surplus of green beans. Everyone who has tried it says it’s tasty and a great way to liven up green beans. Ingredients     1 lb green beans, trimmed     1 teaspoon sesame oil     1 teaspoon vegetable oil     3 cloves garlic, minced     1 teaspoon fresh ginger, grated     Crushed red pepper flakes (to taste)     1-1/2 teaspoons light soy sauce     2 tablespoons water     1 teaspoon sesame seeds, toasted, garnish Directions     1.    Steam beans for only a few minutes, you want them crisp. …

H.D.’s Homemade Bannock Bread Dough This is for a flour-based equivalent of traditional Bannock. Ingredients: 1 cup flour 1 teaspoon baking powder 1 tablespoon sugar (or any other sweetener from honey to Splenda . . . ) Pinch of salt 1/2 to 3/4 cup water Oil Mix the dry ingredients together. You can put them in a Baggie (or I put them in a crystal light container after I’ve used up the packets that come in it). Add 1/2 cup water and mix well. You should have a very stiff mix. Slowly add the remaining water until you get a …

KAF’s Lemon, Almond, and Date Balls (or Bars) 1 cup Almonds 1 tsp vanilla extract 1 1/2 cups dates, diced up 1 whole diced up lemon with the zest and juice 1 cup unsweetened coconut flakes 2 tsp. amber agave nectar Pulse all together in food processor or in a heavy duty blender, so it’s all chopped but still slightly chunky and sticky, then dump the prepared mixture into a square pan and pat down with spoon. Refrigerate, and when thoroughly cold, cut into small bars, or, you can roll this sticky mixture into small serving candy balls and roll …

Notutopia’s Coffee Concentrate This recipe will make 1 Qt. of coffee concentrate that can be used to make both iced or hot coffee from one batch, and can be safely stored in the refrigerator for a whole month. Ingredients: 1 cup finely ground roasted coffee grinds, caffeinated, or de-caf 32 oz. filtered cool water Equipment: 1 32oz. mason jar with lid 1 fine mesh sieve or 2 paper filters Instructions: Finely grind 1 cup of roasted coffee beans, you can even use pre-flavored ground coffee, but it will not be quite as potent a concentrate as when using freshly ground …

Martha S.’s Whole Wheat Bread 3 cups warm water 1/3 cup plus 1 Tbls. honey 1 packet of dry yeast 4 tsp. salt 1/2 cup applesauce Approximately 10 cups whole wheat flour (I think it’s best when it’s freshly ground.) 4 – 8 1/2" X 4 1/2" loaf pans (The smaller pan size is good because it allows the bread to rise in the pan a little higher.) Butter – to grease the pans. Dissolve yeast in the warm water mixed w/1 Tbls. honey in a large pottery bowl.   Let sit 5 minutes, yeast should foam up.  (Original recipe says to …

Sassy C.’s Shelf Stable Chicken Enchilada Chili For my boys with large appetites –the following recipe only serves three people! 1 onion chopped (can be replaced with dried onions) 1 can chopped green chilis–do not drain, add both chilis and juice 1 large can white chicken 1 can corn 1 can black beans (can be replaced with dried beans that are cooked up) 1 can enchilada sauce (I’ve used both green and red–the green is a little more sour, the red a little more sweet. Use the larger can if you want to serve over spinach or lettuce) 1 envelope …