Biscuits
2 cups self-rising flour
½ cup solid shortening (Crisco)
¾ cup milk
*Measure flour into a large mixing bowl. Cut in shortening with a fork, it needs to be the consistency of coarse meal. Add milk and stir until mixture leaves sides of bowl and forms soft, moist dough. Turn onto floured surface; sprinkle dough lightly with flour. Knead gently until mixture is no longer sticky. Roll out 1/2” thick; cut with 2’ floured cutter. Bake on ungreased cookie sheet at 450°F for 8 to 12 minutes until golden brown.
* Be sure to measure flour by lightly spooning flour into a cup and level off. Do not pack the flour. In any baking, measurements have to be precise and always use the same set of measuring cups with all ingredients.
Showing posts with label nanny and peepaw's kitchen. Show all posts
Showing posts with label nanny and peepaw's kitchen. Show all posts
Wednesday, April 21, 2010
Sunday, April 18, 2010
Beer Bread
Beer Bread
5 cups unsifted self-rising flour
5 tablespoons sugar
1 ½ cups sour cream
1 can (12 ounces) beer – warm
Preheat oven to 350°F. In a large mixing bowl, mix flour and sugar. Add sour cream and beer; mix well. Pour batter in a greased 2-quart casserole. Bake 45 minutes and brush top with melted butter, then bake 15 to 20 minutes longer until tester (a toothpick or knife inserted) comes out clean. Let cool slightly before removing from pan.
5 cups unsifted self-rising flour
5 tablespoons sugar
1 ½ cups sour cream
1 can (12 ounces) beer – warm
Preheat oven to 350°F. In a large mixing bowl, mix flour and sugar. Add sour cream and beer; mix well. Pour batter in a greased 2-quart casserole. Bake 45 minutes and brush top with melted butter, then bake 15 to 20 minutes longer until tester (a toothpick or knife inserted) comes out clean. Let cool slightly before removing from pan.
Wednesday, October 7, 2009
Thursday, September 10, 2009
Peanut Brittle
Peanut Brittle
2 cups sugar
½ cup White Karo Syrup
1 cup water
2 tablespoon butter
½ teaspoon baking soda
2 cups raw peanuts
Put sugar, syrup, and water into an IRON SKILLET, with deep sides. Gently stir constantly. Cook until it forms a hard ball (260°F on candy thermometer). Test in water. Add peanuts and cook until a golden brown color.
Add butter and soda. Soda will cause mixture to foam up (be prepared). Pour on a buttered tray or cookie sheet-with sides. Break into pieces when cooled.
Store in an air tight container, i.e. a sandwich bag.
2 cups sugar
½ cup White Karo Syrup
1 cup water
2 tablespoon butter
½ teaspoon baking soda
2 cups raw peanuts
Put sugar, syrup, and water into an IRON SKILLET, with deep sides. Gently stir constantly. Cook until it forms a hard ball (260°F on candy thermometer). Test in water. Add peanuts and cook until a golden brown color.
Add butter and soda. Soda will cause mixture to foam up (be prepared). Pour on a buttered tray or cookie sheet-with sides. Break into pieces when cooled.
Store in an air tight container, i.e. a sandwich bag.
Recipe - Salsa
Salsa
5 lbs. Tomatoes
3 green bell peppers
2 sweet onions
4 jalapeno peppers
1 small (6 oz.) can tomato paste
1 cup apple cider vinegar
¼ cup (PACKED) dark brown sugar
2 teaspoons canning salt
2 teaspoons paprika
3 cloves garlic
2 teaspoons coriander
1 1/2 teaspoon hot chili powder
Chop vegetables in small pieces (can prepare in food processor on pulse, a couple of times). Reserve tomato juice, when chopping tomatoes. Place chop vegetables and in a large stock and add spices. Cook on low heat, stirring occasionally. If additional liquid is needed, use saved tomato juice. Cook for minimum 45 minutes, can take up to 1 hour. Depends on how juicy you like your salsa.
Place in hot sterilized jars; wipe jar rim, and place hot lids (domes) and rings. Hand tighten rings. Process in water bath canner for 10 minutes, based on your altitude being 1000 feet or less. If 1000 to 3000 feet add 10 minutes, over 3000 feet add 15 minutes to the canning time.
Yield:5 pints
This recipe is very versatile, any ingredient may be removed or increased to ones tastes. Additional ingredients may also be added.
5 lbs. Tomatoes
3 green bell peppers
2 sweet onions
4 jalapeno peppers
1 small (6 oz.) can tomato paste
1 cup apple cider vinegar
¼ cup (PACKED) dark brown sugar
2 teaspoons canning salt
2 teaspoons paprika
3 cloves garlic
2 teaspoons coriander
1 1/2 teaspoon hot chili powder
Chop vegetables in small pieces (can prepare in food processor on pulse, a couple of times). Reserve tomato juice, when chopping tomatoes. Place chop vegetables and in a large stock and add spices. Cook on low heat, stirring occasionally. If additional liquid is needed, use saved tomato juice. Cook for minimum 45 minutes, can take up to 1 hour. Depends on how juicy you like your salsa.
Place in hot sterilized jars; wipe jar rim, and place hot lids (domes) and rings. Hand tighten rings. Process in water bath canner for 10 minutes, based on your altitude being 1000 feet or less. If 1000 to 3000 feet add 10 minutes, over 3000 feet add 15 minutes to the canning time.
Yield:5 pints
This recipe is very versatile, any ingredient may be removed or increased to ones tastes. Additional ingredients may also be added.
Wednesday, September 9, 2009
Sunday, September 6, 2009
Beef Fried Rice
Recipe Beef Fried Rice
NOTE: This was a no recipe dish. All amounts can be varied according to one’s own tastes. Also, this dish is using beef. The beef can be changed for chicken, turkey, or any other meat, fish, fowl or hoofed.
2 cups of liquid, water or stock, (chicken, beef etc). Bring to boil and add two cups of minute rice.
While boiling water, fry 4 strips of bacon, crisp.
Scramble two eggs.
One chopped onion and one chopped green pepper to taste.
½ lb meat.
Fry bacon, set out on paper towel to cool. Sauté onions and peppers in the bacon grease. When onions are transparent add ½ lb of meat, brown. Add scrambled egg, add prepared rice and stir. Add Soy Sauce to taste, stir. Needs to color the rice to a golden wheat color. Serve hot, its delicious.
NOTE: This was a no recipe dish. All amounts can be varied according to one’s own tastes. Also, this dish is using beef. The beef can be changed for chicken, turkey, or any other meat, fish, fowl or hoofed.
2 cups of liquid, water or stock, (chicken, beef etc). Bring to boil and add two cups of minute rice.
While boiling water, fry 4 strips of bacon, crisp.
Scramble two eggs.
One chopped onion and one chopped green pepper to taste.
½ lb meat.
Fry bacon, set out on paper towel to cool. Sauté onions and peppers in the bacon grease. When onions are transparent add ½ lb of meat, brown. Add scrambled egg, add prepared rice and stir. Add Soy Sauce to taste, stir. Needs to color the rice to a golden wheat color. Serve hot, its delicious.
Saturday, September 5, 2009
Recipe - Strawberry Jam
Strawberry Jam
5 cups crushed strawberries with juice (appx. 4 pints strawberries)
7 cups sugar
1 box pectin
½ teaspoon butter or margarine
Bring boiling water bath canner, half full with water, to simmer. Prepare jars and lids, keep hot until used. Place berries in a 6-8 quart saucepan. If necessary, add water to get exact amount. Mash berries with a potato masher or if using a food processor, pulse to chop, DO NOT PUREE. Measure EXACT amount of sugar into a separate bowl. Place EXACT amount of berries in another 6-8 quart saucepot, stir in one box of pectin and butter (butter or margarine helps to reduce foaming at the end of cooking). Bring to a FULL ROLLING BOIL (a boil that doesn’t stop bubbling when stirred) on high heat, stirring constantly. Stir in sugar quickly. Return to a FULL ROLLING BOIL and boil for EXACTLY 1 MINUTE, STIRRING CONSTANTLY. Remove from heat. Skim off any foam with a metal spoon. Ladle into hot jars, leaving 1/8” headspace.
Process 10 minutes in boiling water bath canner.
Note:
If over 1000 feet altitude add 5 minutes and over 3000 feet altitude add 15 minutes to the processing boiling time.
5 cups crushed strawberries with juice (appx. 4 pints strawberries)
7 cups sugar
1 box pectin
½ teaspoon butter or margarine
Bring boiling water bath canner, half full with water, to simmer. Prepare jars and lids, keep hot until used. Place berries in a 6-8 quart saucepan. If necessary, add water to get exact amount. Mash berries with a potato masher or if using a food processor, pulse to chop, DO NOT PUREE. Measure EXACT amount of sugar into a separate bowl. Place EXACT amount of berries in another 6-8 quart saucepot, stir in one box of pectin and butter (butter or margarine helps to reduce foaming at the end of cooking). Bring to a FULL ROLLING BOIL (a boil that doesn’t stop bubbling when stirred) on high heat, stirring constantly. Stir in sugar quickly. Return to a FULL ROLLING BOIL and boil for EXACTLY 1 MINUTE, STIRRING CONSTANTLY. Remove from heat. Skim off any foam with a metal spoon. Ladle into hot jars, leaving 1/8” headspace.
Process 10 minutes in boiling water bath canner.
Note:
If over 1000 feet altitude add 5 minutes and over 3000 feet altitude add 15 minutes to the processing boiling time.
Thursday, September 3, 2009
Wednesday, September 2, 2009
Recipe - Chicken Casserole
Chicken Casserole
3 cups boneless cut-up chicken
1 small can mushrooms
1 can cream of mushroom soup
1 cup sour cream
1 box stove to stuffing
Pre-heat oven to 350º F. Mix together the chicken, mushrooms, soup, and sour cream in a bowl. Grease a 2 qt. baking dish and pour in the mixture. Mix stuffing according to package and spread on top of mixture. Bake for 45 minutes or until juice boils through the dressing.
3 cups boneless cut-up chicken
1 small can mushrooms
1 can cream of mushroom soup
1 cup sour cream
1 box stove to stuffing
Pre-heat oven to 350º F. Mix together the chicken, mushrooms, soup, and sour cream in a bowl. Grease a 2 qt. baking dish and pour in the mixture. Mix stuffing according to package and spread on top of mixture. Bake for 45 minutes or until juice boils through the dressing.
Monday, August 31, 2009
Saturday, August 29, 2009
Recipe - Bread and Butter Pickles
Bread and Butter Pickles
1 gallon medium-sized cucumbers (4 quarts)
6 to 12 large onions
2 green or red peppers
Cut cucumbers and peeled onions into the thinnest slices possible. Remove seeds and fibrous membranes peppers. Shred or chop them. Place vegetables in a bowl. Pour over them:
½ cup coarse salt
Place in refrigerator for 12 hours with a weighted lid over them. Drain vegetables. Rinse in cold water. Drain again thoroughly. Place on cloth towel and pat dry with another cloth towel. Prepare the following sirup:
7 ½ cups mild cider vinegar
7 ½ cups sugar
2 ¼ teaspoons turmeric
3 tablespoons mustard seed
2 ¼ teaspoon celery seed
¾ teaspoon ground cloves
Bring these ingredients just to the boiling point. Add vegetables gradually with very little stirring. Heat to the scalding point, but do not let them boil. Place pickles in HOT sterile jars. Seal jars and process in boiling water bath for 15 minutes, based on elevation being 1000 feet or less. Add 5 minutes if over 1000 feet and if over 3000 add 10 minutes, add 15 minutes over 6000 feet altitude.
Makes 6 Quarts
1 gallon medium-sized cucumbers (4 quarts)
6 to 12 large onions
2 green or red peppers
Cut cucumbers and peeled onions into the thinnest slices possible. Remove seeds and fibrous membranes peppers. Shred or chop them. Place vegetables in a bowl. Pour over them:
½ cup coarse salt
Place in refrigerator for 12 hours with a weighted lid over them. Drain vegetables. Rinse in cold water. Drain again thoroughly. Place on cloth towel and pat dry with another cloth towel. Prepare the following sirup:
7 ½ cups mild cider vinegar
7 ½ cups sugar
2 ¼ teaspoons turmeric
3 tablespoons mustard seed
2 ¼ teaspoon celery seed
¾ teaspoon ground cloves
Bring these ingredients just to the boiling point. Add vegetables gradually with very little stirring. Heat to the scalding point, but do not let them boil. Place pickles in HOT sterile jars. Seal jars and process in boiling water bath for 15 minutes, based on elevation being 1000 feet or less. Add 5 minutes if over 1000 feet and if over 3000 add 10 minutes, add 15 minutes over 6000 feet altitude.
Makes 6 Quarts
Subscribe to:
Posts (Atom)
Posts
