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Post by SOL Owner on Mar 18, 2015 11:45:47 GMT -6
meatloaf
1 packet of onion soup mix
3 lb's of beef or venison
1 large egg
3/4 cup of milk
3 tablespoons of catsup
3 tablespoons of brown sugar
1 tablespoons of yellow mustard
2 to 4 tablespoons of heinz red wine vinegar
directions
1.preheat oven to 350f
2.mix the ingredients.then mix into the beef..
3..mix bread/cracker crumbs to desired thickness
4.form the combination into a well packed loaf shape in a 13x9x2 loaf pan
5.bake uncovered for about one hour.when done turn oven off.take meatloaf from oven.drain grease from pan.then spread meatloaf topping over top of meatloaf.
6.replace into over for 5 minutes.then it's ready to serve and eat.
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Post by SOL Owner on Oct 31, 2016 11:00:26 GMT -6
beans n franks
8 beef frankfurters
4 tablespoons barbeque sauce
2 teaspoons dry mustard
2 (16 ounce) cans baked beans with pork
In a saucepan filled with water, boil the frankfurters for about 5 minutes.
In another saucepan, combine barbeque sauce, dry mustard and baked beans. Stir and heat.
When the frankfurters are cooked,slice 1/2 inch thick pieces,and combine them with the sauce mixture for about 10 to 15 minutes or until heated through
i changed this one to our liking..i now go with pork n beans instead of baked beans.and only go with the amount of hotdogs to out our liking.and that's 2-3 hotdogs per can for us..
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Post by SOL Owner on Oct 31, 2016 11:03:05 GMT -6
DIRECTIONS
CHICKEN-BONED (Use for all Poultry) Steam or boil chicken until about 2/3 done.
Remove skin and bones.
Pack meat into hot jars, leaving 1-inch head space.
Add 1/2 teaspoon salt per pint or 1 tsp per quart.(optional)
Skim fat from broth.
Bring broth to boil.
Pour over chicken, leaving 1-inch head space.
Remove air bubbles.
Adjust caps.
Process pints 1 hour 15 minutes at 10 pounds pressure.
Process quarts at 1 hour 30 minutes at 10 pounds pressure.
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Post by SOL Owner on Oct 31, 2016 11:05:10 GMT -6
I'll be going with pints.on account we don't use that much ketchup any more..
ketchup
4 quarts chopped peeled tomatoes.(about 24 large tomatoes)
1 cup of chopped onion.(about 1 medium)
1/2 cup copped red pepper.(about 1/2 medium)
1 1/2 teaspoon celery seed.
1 teaspoon of whole allspice
1 teaspoon of mustard seed
1 stick of cinnamon
1 cup of sugar
1 tablespoon of ball salt for pickling & preserving
1 tablespoon paprika
1 1/2 cup of vinegar 5% acidity
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Post by SOL Owner on Oct 31, 2016 11:06:11 GMT -6
Serving Size / Yield
10-12
Ingredients
2-4 lb. ground chuck
4 cans tomato sauce
1 medium can tomato paste
1 large can tomatoes
3-4 Tbs. chili powder
1 large onion
4 cans chili beans
1-2 tsp. hot sauce (I use Texas Pete but any kind will do)
Salt and pepper to taste
Directions
In pan cook meat and onion. Drain grease. Add 1 can tomato sauce and 1 Tbs. chili powder. In large pot add 3 cans tomato sauce, can of tomatoes, tomato paste, 2 Tbs. chili powder and salt and pepper. Cook on medium heat. Add 4 cans chili beans and the meat and onion mixture you cooked in the beginning. You can add more chili powder and hot sauce to your taste. Let simmer on low heat 2-5 hours. The longer it cooks the better it is I think.
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Post by SOL Owner on Oct 31, 2016 11:17:52 GMT -6
Ten Bean Soup
Yield 6 quarts
1/2 cup dried black beans
1/2 cup dried kidney beans
1/2 cup dried navy beans
1/2 cup pinto beans
1/2 cup Great Northern beans
1/2 cup dried black-eye peas
1/2 cup dried split peas
1/2 cup dried chick peas
1/2 cups dried lentils
1-1/2 cups diced ham (optional)
1/2 cup cut fresh green beans
2 bay leaves
1 Tbsp tarragon
1 Tbsp summer savory
Salt and Pepper
Put beans in a large pot; add water to cover by 2 inches. Bring beans to a boil; boil 2 minutes. Remove from heat and let beans soak 1 hour. Drain. Cover beans with water by 2 inches in a large pot. Add ham, if desired. Stir in green beans, bay leaves, tarragon, and summer savory. Bring to a boil. Cover, boil 30 minutes. Salt and pepper to taste. Remove bay leaves.
Ladle hot soup into hot jars, leaving 1 inch head-space. Remove air bubbles. Adjust two piece caps. Process 1 hour and 30 minutes at 10 pounds of pressure in a pressure caner.
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Post by SOL Owner on Sept 23, 2017 13:53:32 GMT -6
i never knew the proper measurements for sugar and cinnamon,when it comes to cinnamon toast..so i did a lil web search..i know everyone has their preference.and because of that.here's different mixtures of the 2 ingredients..and always remember.. (a little more or less of either ingredient to taste)
1/4 cup of granulated sugar
4 teaspoons of cinnamon
1/2 cup granulated sugar
1 tablespoon ground cinnamon
1/2 cup granulated sugar
2 tablespoons ground cinnamon
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