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Mon 8 Mar 2010Quote of the Day.......Tom MarshallPosted in CLASSIC QUOTESWithout the work of the cross we would be quite helpless. The | 2 comments | Link Mon 8 Mar 2010I Think I need to Split my Hive This Year............Posted in CRITTERS
Me working my hive.
My top bar hive is getting crowded. I am pretty sure it is time to split the hive. I have anoter top bar hive ready. But I have never tried to split a hive. Anyone have any advice for me?? | 1 comments | Link Mon 8 Mar 2010CHICKEN TORTILLA CASSEROLEPosted in FROM THE KITCHENCHICKEN TORTILLA CASSEROLE 1/2 c. Onion, finely chopped 2 tbsp. Oil 1 clove garlic 8 oz. Salsa 4 c. Cold chicken broth 1/4 c. Parsley 3 tbsp. Corn starch 1/2 c. Sour cream 1/2 c. Mayonnaise 6 oz. Shredded Jack cheese 12 (6 inch) flour tortillas Saut?in oil: Chicken, onion, garlic, set aside. Bring to a boil chicken broth and corn starch and cook 1 minute. Add cheese sour cream, mayonnaise, salsa and parsley. Combine 1 cup of sauce with the chicken mixture. Spoon mixture into tortillas and place seam down in baking dish. Pour remaining sauce over tortillas and sprinkle with remaining cheese. Bake at 350 degrees for 20 to 25 minutes. (2 pans may be needed). | 1 comments | Link Mon 8 Mar 2010Chicken Fried Shrimp......from my inboxPosted in FROM THE KITCHENChicken Fried Shrimp In Texas we have chicken fried steak and chicken fried chicken and now: chicken fried shrimp. We were trying to come up with a nice crunchy breading for our shrimp and decided to batter it the same way we make fried chicken. It was a success-thick, crunchy breaded shrimp! Serves 6 • 2 lbs shrimp, thawed, peeled, and de-veined • 2 cups flour • 1 tbsp salt • 1 tbsp garlic powder • 1 cup buttermilk • 1 egg • 1 tsp baking powder • 1 scant tsp baking soda (about 3/4 tsp) • peanut or other oil for frying 1. In a medium bowl stir together 2 cups of flour, salt and garlic powder. 2. In a separate bowl or measuring cup, use a fork to stir together buttermilk, egg, baking powder and baking soda until foamy. 3. Holding a shrimp by the tail, coat first in flour then dip in buttermilk mixture, then coat again in flour. Place shrimp on a plate. Repeat until all shrimp are coated. 4. Heat oil in a pot or deep fryer to about 350°F. 5. Carefully and quickly add shrimp one at a time to the hot oil. You will need to do this in several batches to keep from over crowding your oil. 6. Fry shrimp until breading is golden brown and shrimp are cooked all the way through, about 2 min depending on how hot your oil stays. You can always scoop out one shrimp and cut it in half to see if they are cooked all the way through yet. Serve with cocktail sauce and French fries or hush puppies and biscuits. | 0 comments | Link Sun 7 Mar 2010Baked Sweet Potato SticksPosted in FROM THE KITCHEN
Baked Sweet Potato Sticks | 0 comments | Link Sat 6 Mar 2010Cinnamon SnapsPosted in FROM THE KITCHEN![]() I LOVE cinnamon, I just found this and can't wait to try it.
Cinnamon Snaps
3/4 cup shortening
1 cup packed brown sugar
1 egg
1/4 cup molasses
2 1/4 cups flour
2 tsp baking soda
2 tsp ground cinnamon
1/2 tsp salt
Additional Sugar
In a large bowl, cream the shortening and brown sugar until light and fluffy. Beat in the egg and molasses. Combine the flour, baking soda, cinnamon, and salt. Gradually add to the creamed mixture. Roll into 1-inch balls. Roll in the additional sugar. Place 2 inches apart onto ungreased baking sheets. Bake at 350 F for 10-12 minutes or until the cookies are set and the tops are cracked. Remove to wire racks to cool.
Makes 4 1/2 dozen
| 0 comments | Link Saturday, March 6, 2010Food Storage and Preps, just notesPosted in The Homestead KitchenBeing Prepared...links and thoughtsCooking With Food Storage cookbook, compiled by Preparedness Brings Peace Blog, free online! Talk about a great resource to get you started on using your food storage for daily purposes :o)Storing food and other items is essential these days. Even if you live in a tunnel and don't think there is to be any issues within the world at large, or that the economy will continue to lower itself into levels our generation is not familiar with dealing with...there are still storms, hurricanes, tornadoes, floods and more that plague our food delivery systems as well as the food sources. No one is untouched by the effects of the world around them. Being prepared is just daily life anymore. But, some people simply don't understand the concept of food storage and preparedness. Some merely think it's purpose is to weather a storm. True enough, it could be just that for your family. They stock some canned goods, maybe some bottled water and a few candles and they pat themselves on the back with a job well-done. Still others will go a bit farther and stock up some packaged MRE's from a survival shop. They have gallons of water stored away, seeds (non-hybrid and heirloom, of course) and other things. Again, patting themselves on the back for being aware and prepared. These are all good things, don't get me wrong, but remember those folks who went into prep mode before Y2K? Remember all the great bargains to be found the following year when they sold all those items? Or some who probably, even now, have the odd can of tuna or stray box of hamburger helper still sitting in a back closet somewhere... They've prepared boxes and cases of food, buckets of grains and beans, containers of water and what-not and then simply put them into a closet or garage and never think of them again, waiting for a bump in life to bring them back to mind. Something happens and they go for some beans and powdered milk, or some wheat to grind and find mold, bugs, sour powdered milk They didn't gather information about proper storage and it's all been for naught. All that planning, all that money...it's useless. Or time comes that the pantry is needed (storm affects, financial issues, etc.), and you pull a bag of dry beans and a box of powdered milk out and...stare blankly at it sitting on your counter top because you have no clue how to cook any of it, or have any ideas for recipes to make. You have to USE food storage. Food is alive -- or at least it should be :o) You are going to have supplies that simply sit and wait for use, sure, but your food storage needs to be used on a regular basis. Having 15 boxes of powdered milk tucked into the pantry is a good thing...until 2 years from now when it's starting to turn and sour on you and it's now barely a treat for the chickens and hogs. Use it, rotate new to the back and old to the front, gather recipes....all these things are what make up a smart food storage and pantry system. Especially the gathering of recipes. All that powdered milk is great, but honestly, how much are you really going to drink in a reasonably amount of time? Gather recipes to baking and other cooking using that powdered milk. Gather recipes for those beans. Start making notes in your favorite recipes about subbing in some of those powdered eggs. So...back to where I started. Preparedness Brings Peace has the Food Storage Cookbook online. It's a great start for putting those pantry items to use. Family Home Storage Basic Recipes from All is Safely Gathered In. Central Bean Company Recipes for using beans, tips on cooking beans, storing beans, even a sort of bean primer...useful information to print and keep handy. And just to help pull your recipes into practical use, here is a Desktop Cookbook | 1 comments | Link Friday, March 5, 2010Taking a Break and Preparedness Thoughts and LinksPosted in Around the HomesteadWe have some family things going on and I probably won't be posting until next week, unless something is already archived for posting (LOL...can't remember if I've set anything up!) Enjoy! Maybe I'll come back next week with the Big Menu we set up :o) How To Start Preparing for Hard Times This is a neat site, basic, good information on all sorts of things, from starting to prepare on a tight budget, to storing food and water. I haven't looked through the rest of the pages at the site yet, though. The Wonderbox Thermal Cooker This just looks really neat :) Christmas gifts, maybe? Homemade Vegetable Oil Lamp Being Prepared...links and thoughtsCooking With Food Storage cookbook, compiled by Preparedness Brings Peace Blog, free online! Talk about a great resource to get you started on using your food storage for daily purposes :o)Storing food and other items is essential these days. Even if you live in a tunnel and don't think there is to be any issues within the world at large, or that the economy will continue to lower itself into levels our generation is not familiar with dealing with...there are still storms, hurricanes, tornadoes, floods and more that plague our food delivery systems as well as the food sources. No one is untouched by the effects of the world around them. Being prepared is just daily life anymore. But, some people simply don't understand the concept of food storage and preparedness. Some merely think it's purpose is to weather a storm. True enough, it could be just that for your family. They stock some canned goods, maybe some bottled water and a few candles and they pat themselves on the back with a job well-done. Still others will go a bit farther and stock up some packaged MRE's from a survival shop. They have gallons of water stored away, seeds (non-hybrid and heirloom, of course) and other things. Again, patting themselves on the back for being aware and prepared. These are all good things, don't get me wrong, but remember those folks who went into prep mode before Y2K? Remember all the great bargains to be found the following year when they sold all those items? Or some who probably, even now, have the odd can of tuna or stray box of hamburger helper still sitting in a back closet somewhere... They've prepared boxes and cases of food, buckets of grains and beans, containers of water and what-not and then simply put them into a closet or garage and never think of them again, waiting for a bump in life to bring them back to mind. Something happens and they go for some beans and powdered milk, or some wheat to grind and find mold, bugs, sour powdered milk They didn't gather information about proper storage and it's all been for naught. All that planning, all that money...it's useless. Or time comes that the pantry is needed (storm affects, financial issues, etc.), and you pull a bag of dry beans and a box of powdered milk out and...stare blankly at it sitting on your counter top because you have no clue how to cook any of it, or have any ideas for recipes to make. You have to USE food storage. Food is alive -- or at least it should be :o) You are going to have supplies that simply sit and wait for use, sure, but your food storage needs to be used on a regular basis. Having 15 boxes of powdered milk tucked into the pantry is a good thing...until 2 years from now when it's starting to turn and sour on you and it's now barely a treat for the chickens and hogs. Use it, rotate new to the back and old to the front, gather recipes....all these things are what make up a smart food storage and pantry system. Especially the gathering of recipes. All that powdered milk is great, but honestly, how much are you really going to drink in a reasonably amount of time? Gather recipes to baking and other cooking using that powdered milk. Gather recipes for those beans. Start making notes in your favorite recipes about subbing in some of those powdered eggs. So...back to where I started. Preparedness Brings Peace has the Food Storage Cookbook online. It's a great start for putting those pantry items to use. Family Home Storage Basic Recipes from All is Safely Gathered In. Central Bean Company Recipes for using beans, tips on cooking beans, storing beans, even a sort of bean primer...useful information to print and keep handy. And just to help pull your recipes into practical use, here is a Desktop Cookbook | 0 comments | Link Thu 4 Mar 2010Spring Clean the Natural WayPosted in FRUGAL LIVING
Spring Clean the Natural Way | 1 comments | Link Thu 4 Mar 2010Fresh Strawberry CobblerPosted in FROM THE KITCHEN![]() Fresh Strawberry Cobbler
Serving size: 8 1/4 cup butter or margarine, softened Beat 1/4 cup softened butter at medium speed with electric mixer; gradually add 3/4 cup sugar, beating well. Add egg and vanilla extract, mixing well. Combine 1 1/4 cups flour, baking powder, and salt; add to butter mixture alternately with milk, beginning and ending with flour mixture. Spoon into a greased 8-inch square baking dish. Arrange berries on top, cut side down. Combine 1/4 cup flour and 1/4 cup sugar; cut in 1/4 cup butter until crumbly. Sprinkle over strawberries. Bake at 350 degrees F for 1 hour or till tests done with wooden pick. Serve warm with ice cream or whipped topping. | 0 comments | Link { Last Page } { Page 2 of 5 } { Next Page } |
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