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
I’m a few days late with the kabaob and rice pilaf recipes. Please forgive me! Photos and context here. ~~ “Serve over rice.”—Mrs. D.A. Weaver (Connie), Ruleville, Mississippi SHISHKABOB D.A. STYLE Serves 4 2 lbs sirloin steak, cut into 1 ½ inch cubes 2 medium tomatoes, quartered OR cherry tomatoes 2 medium bell peppers, quartered
Use cheap pie plates What a treat! Missy behaved quite well in the kitchen, as we knew she was able. Mr. Big Food used homemade Italian sausage, which we made a week ago. Sunday Supper Recipe below the fold. Use 4 aluminum pie plates (cheap ones). You can re-use them for other stuff. SAUSAGE POPOVER
After review and consideration, it is unanimous. This is the current winner in our Fall/Winter Soup Contest. Mind you, they are all delicious. I see that Mr. Big Food’s opening remarks give the joke away. Recipe below From the old Sportsman’s Lodge in Studio City, CA SPORTSMAN’S LODGE LENTIL SOUP Serves 6-8 2 C lentils,
Photo documentary of sausage making Sunday here. There was some adjustment to this recipe as well. We prepared the meat and spices as instructed, but then measured out 1 pound logs to cure 24 hours and freeze. ~~ “Strongly spiced pure pork sausage to eat fresh, freeze, smoke, or store in lard.” HOMEMADE PENNSYLVANIA DUTCH
Tips and photos of sausage making here. I love the brevity of the instructions. Combine, mix, stuff, eat! ~~ Using Hungarian paprika makes Hungarian sausage. ITALIAN SAUSAGE (SWEET OR HOT) 5 lb pork butt, coarsely ground 1 1/3 Tbsp salt 1 1/3 Tbsp ground coriander 1 tsp black pepper 5 cloves garlic, pressed or minced
Last Sunday we made three kinds of sausage. The blow by blow of sausage making– with several photos– is here. The following recipe was adjusted; we doubled the pork and omitted the deer meat. PORK AND DEER SAUSAGE Makes 3 ½ lbs sausage 1 ¾ lb ground deer meat 1 ¾ lb ground fatty pork
I took some time off from from my life as a Lady of Leisure yesterday to cook the chicken, celery, carrot, and onion before Mr. Big Food arrived home. Just pull the chicken off the bone. The rice was easy to put together and pop in the oven, I liked how it was a little
A poor photo of Baked Ham Slices with Pineapple Mr. Big Food is a meal-planning genius. The baked ham was paired with Carrots au Gratin, which bake for just 10-15 minutes at a higher oven temperature. The ham goes in, it comes out, the carrots go in, they come out, we eat. This– like Sunday’s