Pepper Sauce

2 gal. Peppers

Remove seeds and cut into ¾ inch piece. Set aside. Add:

1 pt. vinegar
1 pt sugar
1 pt. cooking oil
1 (32 oz) catsup
1T. salt

Boil about 40 minutes. Put peppers in jar. Pour hot sauce in jar over peppers. Cover jars; they will seal. Makes 8 pints.

Roasted Red Peppers

Roast Peppers 30 minutes at 375 degrees F.
Cool thoroughly in closed paper bag.
Skin, core and seed.
Cut flesh into suitable strips and place, in sealable one-pint glass canning jars.

Prepare brine:
To 1 cup (250 ml) water,
add 1 level tablespoon kosher salt
1/2 level teaspoon Citric acid monohydrate, food grade. Also known as sour salt.
pH will be 3 - 4 using pH paper.

Add enough brine to fill jars. Process in boiling water bath 35 min at sea level to 450 feet above. Seal jar and allow to come to room temperature.
I store mine in the refrigerator: they tend to get used up pretty fast. Jars recycled from marmalade or preserves work fine for this if they have the safety snap-button feature on the lid.

Crab Cakes with Spicy Cream

Canola oil cooking spray
2 teaspoons canola oil
2 scallions, thinly sliced, green and white parts
1 medium green bell pepper, finely diced
1 jalapeno pepper, finely diced
1 tablespoon finely grated fresh ginger root
2 cloves of garlic
1 pound of crab claw meat, picked over
1 teaspoon finely grated lime zest
2 tablespoons fresh lime juice
1/4 cup finely chopped fresh cilantro leaves, plus 18 whole cilantro leaves
1 large egg, beaten to mix
1 cup of Panko breadcrumbs, or regular unseasoned breadcrumbs
3 tablespoons canola mayonnaise
1/2 teaspoon salt
1/3 cup nonfat, plain Greek-style thickened yogurt
1 teaspoon hot chili-garlic sauce, such as Sriracha, plus more to taste
Directions
Preheat the oven to 425 degrees. Spray a baking sheet with canola oil cooking spray.

Heat the oil in a nonstick skillet over a medium-high heat. Add the scallion, green pepper, and jalapeno and cook until the peppers soften slightly, about 3 minutes. Add the ginger and garlic and cook for one minute more. Set aside to cool slightly.

In a large mixing bowl combine the pepper-scallion mixture with the crab, lime zest, lime juice, cilantro, egg, 1/2 cup of the Panko, 1 tablespoon of the mayonnaise, and the salt.

Put the remaining 1/2 cup Panko on a plate. Form the crab mixture into 8 crab cakes and gently roll each in the Panko and place on the prepared baking sheet. Spray the tops of the crab cakes with the canola oil cooking spray to coat lightly.

Bake the crab cakes until they are golden brown on the bottom, about 10 minutes. Gently turn them over and cook for 10 minutes on the other side. In the meantime, in a small bowl stir together the yogurt with the remaining 2 tablespoons mayonnaise and the chili-garlic sauce.

To serve, top each crab cake with about 1/2 teaspoon of the spicy cream and one cilantro leaf.

Serving size: 2 crab cakes

Per Serving:

Calories 300; Total Fat 14 g; (Sat Fat 1 g, Mono Fat 7.5 g, Poly Fat 4 g) ; Protein 29 g; Carb 14 g; Fiber 2 g; Cholesterol 170 mg; Sodium 770 mg

Excellent source of: Copper, Phosphorus, Protein, Selenium, Vitamin B6, Vitamin B12, Vitamin C, Vitamin K, Zinc

Good source of: Calcium, Folate, Magnesium, Manganese, Niacin, Potassium, Vitamin B6

Pepperoni rolls

Frozen white roll dough, thawed
Pepperoni

Heat oven 350*; Put and roll dough out thin. Place 3—4 slices of pepperoni in all sections of dough. Fold and seal. Bake until bread is done and nicely browned

Sauerkraut Rolls

Frozen white roll dough, thawed
Sauerkraut, well drained
Little smokies or Polish sausage

Heat oven 350*. Small balls of dough flat down ¼ inch think. Place sauerkraut and pieces of little smokies to middle. Fold dough over a pinch edges tightly to seal. Place on greased cookie sheet and bake until heated thoroughly and bread is done and nicely browned.

Hot Cocoa

¼ c. cocoa
¼ c. sugar
1 ½ c. water
6 c. milk
Pinch salt (opt)
Vanilla

Mix cocoa and sugar in large saucepan. Add water; place over low heat until mixture boils. Add milk; heat until hot. Do to boil. Add salt and a drop of vanilla. Stir and serve

Taco Dip

1 can refried beans
1 pkg. taco mix
¼ c. chopped onion
2 (8 oz.) lkgs. Cream cheese
Chopped tomatoes
Grated cheddar cheese
12 oz. cottage cheese

Put beans in baking dis. Microwave about 2 minutes. Mix in blender the onions, taco mix, cream cheese and cottage cheese. Blend until smooth and pour over beans. Top with tomatoes and grated cheese. Serve with tacos.

Munchy Trail Mix

2 c. cheerios cereal
2 c. Kix cereal
1 c. nuts
2 c. Chex cereal
1 c. raisins
1 c. M&M’s

Mix all ingredients in large bowl. Store tightly covered in plastic containers or plastic Ziploc Bags. Makes 7 cups.

Hot chocolate Mix

1 lb powdered sugar
1 lb can nestle Quick
6 qt. dried milk
1 (16 oz) ctn. Coffee-mate


Mix all ingredients together. Store in air tight container. Use 1/3 cup of mix for each cup of boiling water.

Easy Snack mix

Easy Snack mix
(Cereal mix with Honeycomb’s)

6 c. Honeycomb cereal
1 ½ c. mini marshmallows
1 c. raisins
¼ c. salted nuts
¼ c. M & M’s

Mix all ingredients together in a large bowl. Store in Ziploc bags.

SPICY WHITE CHILI

2 medium onions, chipped
1 tablespoon veg. oil
4 garlic cloves, minced (I use Jared garlic)
2 cans (4 oz.) chopped green chilies
2 teaspoon ground cumin
1 teaspoon dried oregano
1/4 teaspoon Cayenne pepper
1/4 teaspoon ground cloves
2 cans (14-1/2 oz.) chicken broth
4 cups cubed cooked chicken
3 cans (15-1/2 oz.) great northern beans, rinsed and drained
2 cups (8 oz. ) shredded Monterey Jack cheese
Sour cream and sliced jalapeno peppers*, optional

In a large sauce pan, saute onions in oil until tender. Stir in garlic, chilies, cumin, oregano, cayenne and cloves; cook and stir 2-3 minutes more. Add broth, chicken and beans; simmer, uncovered, for 15 min.

Remove from the heat. stir in cheese until melted. garnish with sour cream and jalapeno peppers if desired. Yield: 6 to 8 servings.

*CAUTION: when cutting or seeding hot peppers us rubber or plastic gloves to protect you hands. Avoid touching your face. Most of the heat of a pepper is in the seeds.

HELPFUL HINTS

The soup pot

Steak, roast or poultry bones can be frozen until needed for soup stock.

If the soup or stew is to salty, add cut raw potatoes and discard them once they have cooked and absorbed the salt.

Instant soup stock will always be on hand if you save the pan juice from cooking meats. Pour liquid into ice cube trays and freeze. Place solid cubes in freezer bag so or foil.

To prevent curdling of the milk or cream in soup add the soup to the milk rather than vice Vera. Or add a bit of flour to the milk and beat well before combining.

Always start cooking bones and meat in cold, salted water.

The easiest way to skim off fat from soup is to chill until the fat hardens on top of the liquid. If time will not permit this, wrap ice in paper towel and skim over the top.

THE SALAD BOWL


To remove the core from a head of lettuce, hit the core end sharply against the counter top or side of sink. Then the core will twist out easily.

Put salad greens or Cole slaw in a metal bowl and place in the freezer for a few minutes.

Rubbing waxed paper over the inside and outside of a wooden salad bowl will prevent it from becoming sticky.

If you cut the root end off the onion last you shed less tears.

To prevent soggy salads, place an inverted saucer in the bottom of the salad bowl. The excess dressing will drain under the saucer and keep the greens crisp.

Lettuce and celery will crisp up faster if you add a few raw slices of potato to the cold water you use to soak them.

SAUCE SUGGESTIONS


Make sure that the flour is well browned before adding it to liquid for gravy. This will prevent lumpy gravy and also assure a rich brown gravy.

Placing flour in a custard cup in the oven next to the roast will assure nice brown flour for gravy when the meat is done.

STAY-IN-BED STEW

2 lbs. cubed beef
1 small can peas
1 large chopped onion
1 c. chopped carrots
1 large potato, diced
salt & pepper to taste
1 can choice of tomato, celery or mushroom soup
1/2 can water

Put all ingredients together in covered casserole and bake 5 hours at 275 F. Tuck a bay leaf in before cooking. Remove bay leaf before serving.

Sausage Balls

Sausage Balls

2 ½ c. bisquick
1 lb. sausage, mild
1 ½ c. shredded cheddar cheese

Let cheese and sausage come to room temperature. Mix all 3 ingredients together and roll into balls. Place on greased cookie sheet. Bake at 400* for 15-20 minutes.

Hot Sunday Sauce

1 ½ c. evaporated milk
2 c. sugar
4 sq. unsweetened chocolate
½ tsp. salt
¼ butter
1 tsp. vanilla

Heat mild and sugar to boiling, stirring all the time. Boil 1 minute. Add chocolate and salt. Stir until chocolate melts and then beat until smooth. Remove from heat. Stir in butter and vanilla. Serve hot or cold. Makes about 3 cups.

Cream cheese Roll-Ups

1 can buttermilk biscuits
1 egg
1/2/ c. sugar
8 oz. cream cheese
Butter, melted
Cinnamon and sugar

Press biscuits flat. Beat Eggs, sugar and cream cheese until smooth. Put 1 tablespoon filling on biscuits and roll up. Dot with butter; sprinkle with cinnamon and sugar.

Savory snack time Mix

2. Cheerios Cereal
2 c. chex cereal (any variety)
2 c. pretzels
1 c. peanuts
¼ c. melted butter
1 T. Worcestershire sauce
1 tsp. paprika
½ tsp. Garlic salt

Heat oven to 275*. Mix cereals, pretzels and peanuts in ungreased pan. 13 x9 x 2 inch. Stir together Worcestershire sauce. Paprika, butter and garlic salt; pour over cereal mixture, stirring until evenly coated. Bake 30 minutes, stirring occasionally. Coo. Store in an air tight container.

BEAN RELISH

6 c. cooked dry red kidney OR red beans
2 (12 oz.) cans vacuum-packed corn
1 1/2 c. cider vinegar
1 c. sugar
3 medium onions, sliced
2 tsp. salt
2 tsp. mustard seed
1 tsp. cracked pepper
1 c. water
3 Tbsp. cornstarch

In large bowl, combine the red kidney or red beans, corn and it's liquid; set aside.

In a quart saucepan over medium heat, heat vinegar, sugar, onion, salt, mustard seed and cracked pepper to boiling. Cover; cook until onions are tender, about 5 minutes.
Meanwhile, combine water and cornstarch until blended. Gradually add cornstarch mixture to vinegar mixture; cook, stirring constantly, until mixture boils. Boil 1 minute; remove from heat. Pour vinegar and cornstarch mixture over bean mixture and stir to mix well.
Cover and refrigerate about 4 hours or overnight, stirring occasionally.

SWEET CRISP PICKLES

Slice 7 pounds medium sized cucumbers 1/4 inch thick. then cover the slices with a solution of 2 cups lime in 2 gallons water. soak 24 hours. Get slacked lime from you lumber dealer.
Next, rinse pickles well and cover with fresh water; soak 3 hours longer. Drain and cover with this mixture:

2 qt. vinegar
4 1/2 lb. white sugar
1 Tbsp. salt
1 tsp. celery seed
1 tsp. whole cloves
1 tsp. mixed pickling spices

Soak pickles in this syrup overnight; then boil 40 minutes.
pack in sterilized jars and seal.
You can use this recipe for sliced green tomato pickles and for watermelon pickles. Yields 6 qt.

Crisp Chicken Wings with Chili-Lime Butter

Recipe courtesy Tyler Florence

Ingredients
4 pounds chicken wings
Extra-virgin olive oil
Kosher salt and freshly ground black pepper
8 tablespoons (1 stick) unsalted butter, softened
1 big, fat rounded tablespoon Thai red curry paste
1/4 cup honey
1/4 cup soy sauce
1 lime, halved
Chopped cilantro leaves, for garnish
Directions
Preheat the oven to 425 degrees F.

Rinse the wings under cool water and pat dry. Put them in a bowl, drizzle with olive oil and season well with salt and pepper. Toss to coat with the seasoning. Then spread the wings out on a baking sheet and roast about 25 minutes until the skin gets crisp and brown, and the meat is tender.

While you wait, throw the butter, red curry paste honey and soy sauce into a blender. Season with salt and puree. Scrape into a big bowl. When the wings come out of the oven put add to the bowl with the curry butter. Squeeze the juice of the lime over the wings. Give it a toss and you're done. Garnish with cilantro.


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Diabetic Punch

1 pkg. tropical punch (sugar free) Kool-Aid
1 (46 oz.) can unsweetened pineapple juice
Squirt lemon juice
1 (2-L.) bottle diet 7-up

Mix all ingredients, except diet 7-up. Freeze until partly frozen. Break up and add diet 7-up.

SLOW COOKED STEAKS, BEEF OR DEER

2 lbs. steak (any type), also good with deer steaks
1 can cream of mushroom soup
1 can of french onion soup

Combine soups. Pour over steaks. Bake at 200F. for 4 hours or 250F. for 2 hours.
Also can be cooked in Slow Cooker for 4 to 6 hours.