Lessons Learned On The Farm Too

Baked Beans, Texas Ranger Style

{ Posted by GrandmaRosie }
{ 2:09 AM, Mon 29 Jun 2009 } { 1 comments } { Link }

Baked Beans, Texas Ranger

1 (28 ounce) can baked beans with pork
1 medium onion, diced
1 medium bell pepper, diced
4 links spicy pork sausage, cut into chunks
2 tablespoons chili powder
3 tablespoons Worcestershire sauce
4 tablespoons vinegar
1/2 cup packed brown sugar
1/2 cup ketchup
1 teaspoon garlic powder
salt to taste
1 dash cayenne pepper (optional)

Preheat the oven to 350 degrees F (175 degrees C).
In a Dutch oven, combine the baked beans, onion, bell pepper, and sausage. Season with chili powder, Worcestershire sauce, vinegar, brown sugar, ketchup, garlic powder and salt. Add a dash of cayenne if desired.
Cover and bake for one hour in the preheated oven.

sad news here........

{ Posted by GrandmaRosie }
{ 2:49 AM, Sun 28 Jun 2009 } { 3 comments } { Link }

I had a tragedy today. I found 4 of my bunnies dead. Two were breeding rabbits and two were pets. I also lost a buck earlier this week. That makes 5 rabbits.

On top of that I lost a one of my Barred rock hens. It has been hot, but no hotter than is usual for here.

I also have a question about Passion Vine. One has grown up into the rabbit barn this year. Could this have poisoned them if they chewed it?

A sad Grandma Rosie

Honey Grilled Chicken

{ Posted by GrandmaRosie }
{ 9:34 PM, Sat 27 Jun 2009 } { 0 comments } { Link }

Honey Grilled Chicken

This chicken is excellent. It is very juicy and has great flavor.
Just be sure to not over cook or it will dry out.

2 tablespoons butter or margarine
1 clove garlic, chopped
1/3 cup honey
1 tablespoon lemon juice
4 skinless, boneless chicken breast halves

Preheat a grill for medium heat. Melt butter in a skillet over medium
heat. Add the garlic, and cook until fragrant, 1 to 2 minutes. Whisk in
honey and lemon juice. Reserve half for basting, and brush the other half
onto the chicken breasts. Lightly oil the grill grate, and place chicken on
the grill. Cook for 6 to 8 minutes per side, turning frequently. Baste often
during the last 5 minutes. Chicken is done when the meat is firm, and juices
run clear.

5 WAYS TO BLUNT BLOOD SUGAR

{ Posted by GrandmaRosie }
{ 3:00 PM, Sat 27 Jun 2009 } { 0 comments } { Link }

5 WAYS TO BLUNT BLOOD SUGAR

These strategies can lower the overall effect of a meal on your blood sugar.

1. ADD BEANS. Only have time to make instant rice? Just add some beans. Throwing in a low-glycemic-index food brings down the GI rating of the entire meal.

2. DEPLOY GOOD FAT. Bagels for breakfast? Slather with a tablespoon of peanut butter. Fat slows absorption of sugar into the bloodstream.

3. GRAB A CHEESE STICK OR PRECOOKED CHICKEN STRIPS. For less than 100 calories, a stick of string cheese or a few pieces of chicken can transform a potentially blood sugar-raising snack (such as crackers or a piece of toast) into an oasis of satisfaction that will last for hours. Like fat, protein slows digestion and absorption of sugars.

4. HAVE A SALAD WITH VINAIGRETTE. Start lunch or dinner with any vinaigrette-dressed veggie medley--field greens; chilled green beans; even a half cup of steamed, cooled, red Bliss potatoes. Arizona State University nutritionists discovered that vinegar prevented blood sugar spikes after eating. They suspect that acetic acid (the compound that makes vinegar so, so sour) interferes with enzymes that break down carbs. Just 2 teaspoons per meal could help tame glucose.

5. SPRINKLE ON SOME CINNAMON. Just half a teaspoon of cinnamon each day--dust a little on your morning toast, add a bit to your afternoon skim latte or your dinnertime sweet potato--improves your body's ability to obey insulin and take up glucose, report researchers at the USDA's Beltsville Human Nutrition Research Center in Maryland. Cinnamon contains a compound called methylhydroxy chalcone polymer that makes cells absorb glucose faster and convert it more easily into energy--so your blood sugar stays lower.

__._,_.___

Enchiladas Verdes

{ Posted by GrandmaRosie }
{ 2:01 AM, Sat 27 Jun 2009 } { 1 comments } { Link }

Enchiladas Verdes

1 lb. lean ground beef
1 large onion chopped
1 small garlic clove minced
1/4 t. salt
2 C. shredded Cheddar cheese
1 (10 oz) can cream of chicken soup
1 (8 oz) pkg. Velveeta or processed cheese cubed
3/4 C. evaporated milk
1 (4 oz) can chopped green chilies drained
1 (2 oz) jar diced pimientos drained
12 corn tortillas (6")
1/4 C. canola oil

In a large skillet cook the beef, onion, garlic and salt over medium heat until meat is no longer pink; drain. Stir in cheddar cheese; set aside.

Meanwhile in a large saucepan cook and stir the soup, process cheese and milk over medium heat until cheese is melted. Stir in chilies and pimientos.

In a large skillet, fry tortillas, one at a time in oil for 5 seconds on each side or until golden. Drain on paper towels. Place 1/4 C. of the reserved meat mixture down the center of each tortilla. Rol up and place seam side down in a greased 9x13 baking dish. Pour cheese sauce over the top. Cover and bake at 350 for 25-30 minutes or until heated through.

SOURDOUGH HOT CAKES

{ Posted by GrandmaRosie }
{ 1:59 AM, Sat 27 Jun 2009 } { 0 comments } { Link }

SOURDOUGH HOT CAKES

Starter:
----------------------------------------------------------
1 1/2 c. warm water
1 pkg. active dry yeast
1 c. flour

(This is an olde Ransom favorite.) Mix in morning and
let stand in warm place, free from draft. By evening, mixture
should be bubbly. Now add:
2 c. warm water
2 1/2 c. flour
1 Tbsp. sugar
Beat well and let stand overnight. This is the starter.

Hot Cakes (do not use metal bowl):
2 eggs
1 tsp. baking soda
1 tsp. salt
2 Tbsp. sugar
1 c. milk
flour
2 Tbsp. melted fat
(First, put 1/4 cup of the starter in a covered jar for
next time you want to make hot cakes.)
To remaining starter, add eggs, baking soda, salt,
sugar, milk and enough flour to make not-too-thick batter.
Beat well, then beat in melted fat. Cook on hot griddle.
These hot cakes are unusual in flavor and delicious!
When another batch of hot cakes is made, add 2 cups warm
water and 2 cups flour to starter. Let stand overnight. Mix
hot cakes the following morning, as for the first batch.

A Time to Rest

{ Posted by HSB Front Porch }
{ 08:51 AM, Jun. 26, 2009 } { 0 comments } { Link }

Rest is not idleness, and to lie sometimes on the grass on a summer day listening to the murmur of water, or watching the clouds float across the sky, is hardly a waste of time. ~John Lubbock

This is good advice for a summer's day, I do believe. Take some time today to rest, relax, and enjoy the garden. Listen to the song of nature, give thanks for the beauty around you, plan for next season.

If you've had some trouble with the garden this year, remember these wise words:

"There are no gardening mistakes, only experiments." ~Janet Kilburn Phillips

I have done lots of experiments in the garden .

Now that you've had a nice time of rest and reflection...Get back out there and get busy because-

"Gardens are not made by sitting in the shade." ~Rudyard Kipling

Blessings,

Catherine

Black-eyed Pea Fritters...YUM YUM YUM

{ Posted by GrandmaRosie }
{ 11:31 PM, Thu 25 Jun 2009 } { 0 comments } { Link }

Black-eyed Pea Fritters
Makes about 8 fritters

1 can black-eyed peas, drained
1/2 onion, coarsely chopped
1 egg
1 jalapeño pepper, chopped
1/4 cup flour
1/2 tsp. salt

Combine all ingredients through jalapeño pepper in a blender or food processor and blend until smooth. Remove from blender to a medium-sized mixing bowl and stir in flour and salt.
Heat 1/2 inch oil in a large skillet over medium heat. When a drop of batter sizzles when placed in the oil, drop batter by heaping tablespoonfuls into the skillet. Brown on one side and flip. Cook the second side and remove to drain on towels. Serve warm.

Garlic Butter

{ Posted by GrandmaRosie }
{ 10:16 PM, Thu 25 Jun 2009 } { 0 comments } { Link }

Garlic Butter

This is excellent. Has wonderful flavor and is so easy to make. I think
next time I make it I will use garlic powder or cut back on the garlic salt.

Recipe By : All Recipes (Denyse)
Categories : Condiments

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 cup butter, softened
1 tablespoon minced garlic
1/4 cup grated Parmesan cheese
1 tablespoon garlic salt
1 teaspoon Italian seasoning
1/2 teaspoon ground black pepper
1/4 teaspoon ground paprika

In a small bowl, combine softened butter, minced garlic and parmesan
cheese. Season with garlic salt, Italian seasoning, pepper and paprika. Mix
until smooth.

Recipe Source: All Recipes (Denyse)

Author Note: "Sometimes the basics are the best! I've used this simple
recipe for years to make garlic bread, and any leftovers go great on
barbecued steaks, pasta, rice or potatoes. You can use any butter or
margarine you like. Also, fresh or minced garlic in a jar works well. Adjust
the amount of garlic to your taste."