11 cups corn
9 cups potatoes, chunked as desired
5 Tbs butter
1 1/2 c diced onions
Garlic, minced to taste
Salt and pepper
7 c boiling water
9 cups hot milk
5 Tbs flour blended with 5 Tbs water, blend smooth
...can cube Velveeta cheese and melt with milk
...can cube ham
...can add veggies of choice
...can sub part or all of water with chicken broth
Mix all but milk, flour/water mix. Cook potatoes (and veggies) until fork-tender. Add in milk (and cheese) and flour/water mix. Blend well, bring to boil, stirring for 10 mins.
Monday, November 7, 2011
Chicken Corn Chowder, with Sweet Potatoes
Autumn and winter mean a lot of soups and stews around here :-)
7 c milk
1 17oz box of corn muffin mix
Blend together till smooth and set aside
In 5 Tbs butter, sauté:
2 1/2 c diced onions
5 or more cloves of garlic, minced
Cook until soft, then add:
1/8 tsp cumin
5 quarts chicken broth
4# cooked chicken pieces, cut as desired for soup
5 medium sweet potatoes, cut as desired for soup
3 cups Monterey Jack cheese
7 cups frozen corn (really any will work)
Salt and pepper
Bring all to a boil, then reduce and simmer until potatoes are tender. Stir in milk/muffin mix and blend, stirring, for 10 mins. Add cheese and corn, salt and pepper.
1 17oz box of corn muffin mix
Blend together till smooth and set aside
In 5 Tbs butter, sauté:
2 1/2 c diced onions
5 or more cloves of garlic, minced
Cook until soft, then add:
1/8 tsp cumin
5 quarts chicken broth
4# cooked chicken pieces, cut as desired for soup
5 medium sweet potatoes, cut as desired for soup
3 cups Monterey Jack cheese
7 cups frozen corn (really any will work)
Salt and pepper
Bring all to a boil, then reduce and simmer until potatoes are tender. Stir in milk/muffin mix and blend, stirring, for 10 mins. Add cheese and corn, salt and pepper.
Monday, May 16, 2011
testing Windows Live Writer…
just downloaded this and thought I’d give it a quick test run to see if it’ll work. I just hate having hiccups in Blogger, even if they don’t happen very often.
Thursday, May 5, 2011
How To: Make Honeysuckle Jelly
Got honeysuckle?
After gathering your booty, start cleaning and picking them over, remove any little bits of stem or leaves you might have tossed in with the flowers. Also, when you're ready to make your infusion, snip that little green tip off the flowers...it's small, and you'll be a bit sticky, as will your scissors, after a bucket full, but that little green cap produces a bitter flavor you don't want in your jelly.
For our recipe, you'll need about 2-3 quarts of flowers. Once you have them cleaned and snipped, give them a rinse in some cool water, then place them in a pan with enough cool water to cover. Yes, they float. Yes, it's not easy to 'cover' them. You'll know when you have enough water.
You want to bring your flowers to a nice gentle simmer, not a boil. Simmer them for about 20 minutes, then turn off the heat and cover the pan. Allow your flowers to steep for several hours. Think of it as a large pot of tea :) I left mine all afternoon, then placed the pan into the fridge overnight. The next morning I strained the flower infusion using my milk filters. Coffee filters, even several layers of cheesecloth or muslin will also work.
What you're aiming for in this particular recipe is 8 cups of infusion. It will be dark and rather icky colored. I just about said forget it at this point it looked pretty unappealing...
Once strained and measured, you'll put this in a pan and add a couple teaspoons of lemon juice and 3 boxes of powdered pectin. I buy my pectin in bulk, so I added about 13.5 TBS, or 3/4 cup I suppose. Bring this mixture to a full rolling boil and keep it stirred for a minute or so. Then add in 10 cups of sugar and return back to hard boil. Once it's boiling, keep stirring for a full minute then remove from heat and skim your foam.
While this was being prepared, you should have gotten some jars ready but sterilizing and holding in hot water. I placed mine into the pot I plan to use for the water bath. Yes, that's a washcloth down there under the jars. I don't have a rack for this pan, and I've had a few jars crack in the process so I use a washcloth to provide a bit of 'cushion' under the jars now. It's just a quirk of mine.
After you've skimmed the foam from your jelly, start filling your prepared jars, lid and seal. Place in a boiling water bath for 10 minutes. If you are making more than your pan will hold, remove your finished jelly jars and set out on a towel covered counter, flipping the towel over the jars to keep from drafts. If you only have one bath full, I just leave my jars in the water, turning the heat off around 7-8 minutes, and let them set in there until cool.
Your finished jelly should have a bit of clarity to it, and some color. Isn't it pretty?
Our recipe:
8 cups infusion from flowers, made using 2-3 quarts of flowers with enough water to cover
2 tsp lemon juice
3 boxes powdered pectin
10 cups sugar
.....My personal notes on this recipe is it's a bit on the sweet side. Not awful, but far more sweet than we normally eat here. I believe the sugars could be cut back some, maybe a cup even. I'll try that next time.
Basic flower jelly recipe - can also be used for other herbs
From: bhaile.leo.vsla.edu (Bess Haile):
2 cups flower infusion: steep 2+ cups moderately packed flowers in 2 cups boiling water at least 30 minutes
1/4 cup lemon juice (E. Toley says not to use bottled, but I do)
4 cups sugar
3 oz of liquid pectin (this will be 1/2 box of liquid Certo)
Bring first 3 ingredients to a boil you can't stir down. Add pectin and boil 2 minutes. Ladle into hot sterile jars. Seal in preferred manner.
Note (Bess Haile): I prefer the liquid certo to the powdered. It seems to jell better with flowers. Also, I find the extra minute of boiling helps to create a stiffer jelly, though 1 minute will create a clear jam-like texture. I always use the 4 oz canning jars because I can give away some of the jellies without running out of all my stock. Not everyone likes jelly from flowers. My own family HATES rose jelly which is one of my favorites. Also, note, rose petals have a bitter white bit where the petals join the flower. Cut these off. I do this by holding the flower, step up, and cutting around the flower, leaving all the bitter bits on the flower. I've used Rose, Honeysuckle, Lavender, and many herbs too. Rosemary makes a good jelly for a glaze on roast pork (and probably lamb). Lemon verbena and spearmint are great too!
We do. It grows wild all around this mountain. Ours are the yellow variety, with a mixture of yellow and white flowers. We decided to make jelly from them. Might as well put the 'weeds' to work around here :) I had to work fast though...my children spot honeysuckle and in no time strip the vines to nothing, plucking and sucking the drip of honey from the suckle...
So, jelly it was. We gathered a small milk pail full of open flowers. Took us 2 hours...of course, my helper was sucking honey all the while. It's like taking children with you to pick berries...they eat just about as many as they put in the pail. Or is that just my children?
After gathering your booty, start cleaning and picking them over, remove any little bits of stem or leaves you might have tossed in with the flowers. Also, when you're ready to make your infusion, snip that little green tip off the flowers...it's small, and you'll be a bit sticky, as will your scissors, after a bucket full, but that little green cap produces a bitter flavor you don't want in your jelly.
For our recipe, you'll need about 2-3 quarts of flowers. Once you have them cleaned and snipped, give them a rinse in some cool water, then place them in a pan with enough cool water to cover. Yes, they float. Yes, it's not easy to 'cover' them. You'll know when you have enough water.
You want to bring your flowers to a nice gentle simmer, not a boil. Simmer them for about 20 minutes, then turn off the heat and cover the pan. Allow your flowers to steep for several hours. Think of it as a large pot of tea :) I left mine all afternoon, then placed the pan into the fridge overnight. The next morning I strained the flower infusion using my milk filters. Coffee filters, even several layers of cheesecloth or muslin will also work.
What you're aiming for in this particular recipe is 8 cups of infusion. It will be dark and rather icky colored. I just about said forget it at this point it looked pretty unappealing...
Once strained and measured, you'll put this in a pan and add a couple teaspoons of lemon juice and 3 boxes of powdered pectin. I buy my pectin in bulk, so I added about 13.5 TBS, or 3/4 cup I suppose. Bring this mixture to a full rolling boil and keep it stirred for a minute or so. Then add in 10 cups of sugar and return back to hard boil. Once it's boiling, keep stirring for a full minute then remove from heat and skim your foam.
While this was being prepared, you should have gotten some jars ready but sterilizing and holding in hot water. I placed mine into the pot I plan to use for the water bath. Yes, that's a washcloth down there under the jars. I don't have a rack for this pan, and I've had a few jars crack in the process so I use a washcloth to provide a bit of 'cushion' under the jars now. It's just a quirk of mine.
After you've skimmed the foam from your jelly, start filling your prepared jars, lid and seal. Place in a boiling water bath for 10 minutes. If you are making more than your pan will hold, remove your finished jelly jars and set out on a towel covered counter, flipping the towel over the jars to keep from drafts. If you only have one bath full, I just leave my jars in the water, turning the heat off around 7-8 minutes, and let them set in there until cool.
Your finished jelly should have a bit of clarity to it, and some color. Isn't it pretty?
8 cups infusion from flowers, made using 2-3 quarts of flowers with enough water to cover
2 tsp lemon juice
3 boxes powdered pectin
10 cups sugar
.....My personal notes on this recipe is it's a bit on the sweet side. Not awful, but far more sweet than we normally eat here. I believe the sugars could be cut back some, maybe a cup even. I'll try that next time.
Basic flower jelly recipe - can also be used for other herbs
From: bhaile.leo.vsla.edu (Bess Haile):
2 cups flower infusion: steep 2+ cups moderately packed flowers in 2 cups boiling water at least 30 minutes
1/4 cup lemon juice (E. Toley says not to use bottled, but I do)
4 cups sugar
3 oz of liquid pectin (this will be 1/2 box of liquid Certo)
Bring first 3 ingredients to a boil you can't stir down. Add pectin and boil 2 minutes. Ladle into hot sterile jars. Seal in preferred manner.
Note (Bess Haile): I prefer the liquid certo to the powdered. It seems to jell better with flowers. Also, I find the extra minute of boiling helps to create a stiffer jelly, though 1 minute will create a clear jam-like texture. I always use the 4 oz canning jars because I can give away some of the jellies without running out of all my stock. Not everyone likes jelly from flowers. My own family HATES rose jelly which is one of my favorites. Also, note, rose petals have a bitter white bit where the petals join the flower. Cut these off. I do this by holding the flower, step up, and cutting around the flower, leaving all the bitter bits on the flower. I've used Rose, Honeysuckle, Lavender, and many herbs too. Rosemary makes a good jelly for a glaze on roast pork (and probably lamb). Lemon verbena and spearmint are great too!
Mia, over at Aspiring Homemaker, shares wonderful recipes, and this one for Rose and Honeysuckle Jelly is no exception. I may give this one a try!
Some information on Honeysuckle...mind yourself on some of the herbal sites as some tend to go a bit to the 'moon goddess' herbalist side. There may be some offensive photos on sites concerning mother earth and herbal medicines. Just a heads up as you browse around.
Hmmm, moving? Maybe not...
I have changed some things here, including the background I was using and the passwords and such, so maybe I'll stay here with this blog instead of starting the other one. It's not easy to move all my chatter and collected goodies around.
So...if you follow me here, stay here with me :) I'll be sharing more finds and more recipes as we roll through summer.
So...if you follow me here, stay here with me :) I'll be sharing more finds and more recipes as we roll through summer.
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