I’m looking forward to trying these. Recipe below. KOSHER DILL PICKLES II Makes about 7 pints 4 lbs small pickling cucumbers, washed, ends trimmed and discarded, cut into halves or quarters lengthwise 4 ½ C water 4 C vinegar 6 Tbsp canning salt Fresh dill or dill seed Mustard seed Garlic 3-4 dried red
A sweet bread & butter type Recipe below. CHUNK PICKLES 1 quart pickling cucumbers 2 Tbsp pickling salt 1 quart water plus 1 C Diluted vinegar (2-3 parts vinegar to 1 part water) 2 C brown sugar 2 C vinegar 1 Tbsp stick cinnamon 1 Tbsp celery seed 1 Tbsp whole allspice 1 Tbsp mustard
[INSERT PHOTO HERE] DEVIL’S FOOD PUDDING 2 C flour 1 tsp baking soda 1/2 tsp salt 3 squares unsweetened chocolate 1/2 C + 1 C sugar 1/2 C + 1 C milk 1/2 C shortening 2 eggs 1 tsp vanilla Preheat oven to 350°. Sift together flour, baking soda, and salt. Melt chocolate in saucepan
Recipes–>Big Food–>Desserts–>Pies and Pie Fillings–>Cream (non-fruit) Pies–>and even when I got here I had to think about it. “I’ve tried a bunch of cream pie recipes and this one is my favorite, in all these variations.” Mr. Big Food. Recipe for CREAM PIE VARIATIONS below the fold. CHOCOLATE 1 large can evaporated milk 2 eggs,
Sorry no photo. This is one of the best lasagnes ever. Mr. Big Food substituted homemade Italian sausage for ground beef, and of course he used homemade stewed tomatoes rather that canned, and all fresh seasonings. If we were to have a lasagne contest, this would be my #1. Recipe below. BAKED LASAGNA SUPREME
Zucchini nut bread– without nuts– slathered with cream cheese This is one delicious zucchini bread! Quite different than the others we’ve baked in that it’s lighter, both in color and texture. Perfect for a snack with a cup of iced coffee, as the recipe begins: “Serve this marvelous bread in many different ways: hot with
Please note that although the word “and” appears in the recipe, the correct pronunciation of this dish is, “chicken pastry.” The “n” already is in the chicken. A classic Southern dish “Not much to this southern classic, but good eatin’” begins the recipe. CHICKEN AND PASTRY 1 cut-up chicken or chicken pieces 2 cups flour
Photo here. Bit more on Stephen Pyles and the recipe here. It was so moist! By the way, if you don’t have a smoker (we do it’s just busted) you can turn your grill into a smoker. Mr. Big Food took the water pan (a large metal bowl) from the busted smoker and placed it
Photo here. Recipe for Caraway Sausage (which is what Mr. Big Food used in this dish) here. SAUSAGE STUFFING BAKE Serves 6 1 ½ lbs bulk pork sausage (preferably homemade—see recipes in Basics section) 1 C packaged herb stuffing mix 1 C tart apples, pared and chopped fine ½ C celery, chopped fine ¼ C
CARAWAY SAUSAGE 5 lbs ground fatty pork ¾ C cold white wine 3 Tbsp caraway seeds 1 C chopped fresh herbs (parsley, basil, oregano, whatever) 1 C minced onion 2 tsp brown sugar 4 tsp curing salt (like Morton’s Tender-Quik) 2 tsp freshly ground black pepper 2 tsp ground allspiceCombine all ingredients, mix well, and
Down on the Farm, we love our zucchini bread! What could be simpler than zucchini bread? Most recipes, including these, can be made entirely by hand. We’ve had zucchini bread continuously for at least two weeks– three different versions. I can’t remember what the first was called, so I’ll just post the two most recent
Steam for about an hour As is his custom, Mr. Big Food prefaces the recipe in The Big Food Manual with some commentary from the cook book from which the recipe was culled: “These are the most popular tamales in Mexico. For parties, the dough is divided in two so there are the same number
One of two loaves of “Creative Cooking Sweet Soda Breads” (and variations) about to experience -4 degrees F. The Word Doc that is the recipe for Creative Cooking Sweet Soda Bread in Mr. Big Food’s Big Food Manual and Survivalist Flourishing Guide begins, “Soda breads: Bread, by definition, is a baked product made with dough
Entrant #2 in the Spring/Summer Soup Contest Last weekend we enjoyed a French provincial supper al fresco featuring Creative Cooking French Peasant Soup. (More photos here.) This is a hearty soup, perfect for supper after a day of farm work– and fun to make, too. I especially like collecting items from the garden for the
Our friend Alix, to whom we gave some rutabagas, sent me the recipe for her creation, Rutabaga and Chickpea Curry. Sounds yummy. Alix often posts recipes she’s come up with on her blog, MississippiVeggie. In Alix’s own words: RUTABAGA AND CHICKPEA CURRY Time: ~ 1 hour, if you’re working with canned/cooked chickpeasServes: 6 easilyToss 2
This evening’s supper marked the beginning of our Spring/Summer Soup Contest. The first entrant was Summer Squash Soup. It was good. There’s not much more to say. There’s really no reason to describe it in detail since it’s not even going to make it to the dance. I did go back for seconds, though. My
CARROT SOUFFLE II Serves 6 ½ stick butter ¼ C diced celery 1 Tbsp onion, chopped fine ½ tsp pepper ½ tsp salt ¼ C sifted flour 3 eggs, separated 2 C mashed carrots Preheat oven to 350o. Melt butter, add celery, onion, pepper, and salt, and cook until onion is lightly browned. Blend in
Here’s the photo and post. Here’s the recipe. Mr. Big Food substituted some leftover grilled turkey pieces for the chicken. CHICKEN ENCHILADAS II 2 fryers, cooked, boned, meat chopped 3 dozen soft tortillas Butter 2 large onions, chopped 3 pints sour cream Salt to taste 2 packages frozen chopped spinach, cooked, drained, 1 C
I made two loves (2/3 of the recipe) last Monday. It is a classic dark, moist banana bread with real character if you’re careful to not over-mash the bananas. With a cup of coffee or tea if is a delightful mid-morning snack. Sorry, no photo. My computer is still drying out and I’m just not
De-luxe! Photos and commentary here. ~~ RICE PILAF DELUXE Serves 8 1/3 C butter, plus 3 Tbsp 1 ½ C uncooked rice 1/3 C onion, chopped 1 ½ tsp salt, plus ½ tsp 3 C chicken stock (preferably homemade—see recipes in Basics section) ¾ C golden raisins ¾ C pecans, chopped coarse Heat 1/3 C