[Maytag]

Here is the vinegar thread I mentioned on the live chat.

https://freesteading.com/groups/homesteading/forum/discussion/making-vinegar/

There are numerous recipes out there on the internet about making vinegar but I’ll type up what I did when I get a chance.

[UtahRick]

Great THANK YOU

[Maytag]

Okay, so basically what I did was save pineapple scraps in a jar in the fridge (a whole pineapple will make several gallons worth of kombucha with how I do it, so a single pineapple lasts me several weeks). Once that reached critical mass (about a pint jar) I transferred to a quart jar, added 2 tablespoons of sugar, and covered with cloth. Stirred daily.

Here is the website I originally based my steps off of https://www.foodrepublic.com/recipes/make-fruit-vinegar/

1. But in the simplest form, I think making vinegar can be summed up as:
2. Put fruit scraps in jar
3. Add filtered water
4. Add a little sugar (no more than 1:1 cup sugar to gallon of vinegar batch; adjust to however much you are going to make)
5. (Optional) Inoculate with a bit “live” vinegar if you have some. This isn’t necessary but can speed things along (and consider if you want to mix flavors–for example you might not want to inoculate a batch of peach vinegar with apple cider vinegar)
6. Cover with cloth keep bugs out and place somewhere out of sunlight for fermentation to begin
7. Stir daily; this step can take weeks or months. White formations on the top are normal and harmless. If other colorful molds start for form, clean them off. If the mixture starts smelling rather foul, toss it out.
8. Once the mixture stops being bubbly and the fruit chunks stop floating, the fermentation is done. Don’t think about it in terms of “x days to finish” because it will vary
   wildly based on ingredients, their ratio, and the temperature
9. (Optional) Check with pH strips
10. Strain out the chunks and toss them in your compost; the remaining liquid should be you vinegar

In terms of the ingredients ratios, I have had the best success when the jar is about half full of material. Less and results will be watered-down, more and the process takes a lot longer since there is unnecessary amounts of fruit sugars to ferment.

If anyone has any other things to add, just reply here.

[UtahRick]

Here is where you postq your Meat, vegetable, pasta and rice recipes.

[UtahRick]

Chicken cordon Bleu

for 6 servings

• 4 boneless, skinless chicken breasts
• salt, to taste
• pepper, to taste
• 1 tablespoon garlic powder
• 1 tablespoon onion powder
• 16 slices swiss cheese
• ½ lb ham, thinly sliced
• peanut oil, or vegetable oil, for frying
• 1 cup all-purpose flour
• 4 eggs, beaten
• 2 cups panko bread crumbs

• CREAMY DIJON SAUCE

• 3 tablespoons butter
• 2 cloves garlic, minced
• 3 tablespoons all-purpose flour
• 2 cups milk
• ¼ cup dijon mustard
• 1 cup shredded parmesan cheese
• salt, to taste
• pepper, to taste

Preparation

1. Sprinkle the chicken breasts with salt, pepper, garlic powder, and onion powder, tossing to coat evenly.
2. On a cutting board, place a chicken breast between two sheets of plastic wrap and pound until about ½ inch (1 cm) thick with a meat mallet, rolling pin, or heavy pan.
3. Remove the plastic wrap and place 2 slices of Swiss cheese, then 2 slices of ham, then another layer of Swiss cheese, and another layer of ham. Evenly roll the chicken and place onto a new sheet of plastic wrap.
4. Wrap the chicken in the plastic wrap tightly and use the excess plastic on the sides to twist, firming up the roll of chicken cordon bleu as you work. Tie the excess plastic. Repeat with the remaining ingredients, then chill the rolls in the fridge to set for 30 minutes.
5. Meanwhile, preheat a tall-sided pan with 2 inches (5 cm) of oil to 325°F (170°C).
6. After the rolls are set, prepare 2 separate large, wide dishes with the flour, beaten egg, and bread crumbs. Dredge the chicken first in the flour, then the egg, and then bread crumbs.
7. Place the breaded chicken cordon bleu in the oil and cook for about 5 minutes per side, or until the outside is an even golden brown. If a good color is achieved and the chicken’s center is still not 165°F (75°C), place the chicken cordon bleu on a wire rack set over a baking sheet and finish the chicken in the oven at 325°F (170°C) until that temperature is reached.
8. Meanwhile, prepare the sauce. In a 1 ½-quart saucepan over medium heat, melt the butter and cook the garlic until soft. Add the flour and whisk for 1 minute.
9. Add the milk and whisk until fully combined with the roux and no lumps remain. Continue whisking until the mixture comes to a simmer and has thickened.
10. Add the mustard, Parmesan cheese, salt, and pepper and whisk to combine. Remove the pan from the heat.
11. Slice the chicken and serve drizzled with Dijon sauce.
12. Enjoy!

[Private_Cluck]

Best corn casserole you’ll ever eat and so easy to make. We serve this every Thanksgiving and Christmas. Everyone that tries it, loves it!

CORN CASSEROLE

Ingredients:

1 – 16 oz can cream style corn

1 – 16 oz can whole kernel corn, drained

1 – onion, chopped

1 – egg

2/3 cup – sweetened condensed milk

1 cup – grated sharp cheddar cheese

1 cup – Ritz crackers, crushed

1/4 cup – butter, melted

salt/pepper to taste

Instructions:

Preheat oven to 350F. In mixing bowl, mix all ingredients together. Bake in 2 qt oven-proof casserole, without lid, for 50-60 minutes or until golden brown on top.

• This reply was modified 1 year, 4 months ago by  Private_Cluck.

[Maytag]

I haven’t had corn casserole in so long. Now you’re making me want to try this recipe! Maybe I’ll take it to potluck at work next week.

[Private_Cluck]

If you like sweet potatoes, then this recipe is for you. This casserole is on our dinner table every Thanksgiving and Christmas. Even people that never liked sweet potatoes eats these!

SWEET POTATO CASSEROLE

Ingredients:

6 – medium sweet potatoes

2 – large eggs, lightly beaten

1/3 cup – orange juice

1-1/2 tsp – vanilla

1/2 tsp – nutmeg

1/2 tsp – cinnamon

1/2 cup – granulated sugar

1/2 cup – butter, melted

2/3 cup – brown sugar, firmly packed

2/3 cup – pecans, chopped

4 tbsp – flour

4 tbsp – butter, softened

Instructions:

Cook sweet potatoes in boiling water for 30-40 minutes, until tender. Let cool to touch, drain, peel, and mash. Combine mashed sweet potatoes, sugar, orange juice, melted butter, vanilla, cinnamon, nutmeg, and eggs in mixing bowl. Beat on low/medium until smooth. Spoon into lightly greased casserole dish. Combine streusel toppings (brown sugar, flour, pecans, softened butter) and sprinkle over the sweet potato mixture. Bake in 350F oven for 30-40 minutes or until done.

[UtahRick]

Thank you, I’ll try it tomorrow night.

[UtahRick]

Best grilled cheese sandwich

2 pieces of bread

Bacon grease

2 slices of cheese

Put the bread and cheese of your choice together. Spread cold bacon grease on the bread. Preheat the pan on medium heat. Cook for 4 minutes on each side. Enjoy.

[Grampa-J]

Try Butterkase cheese. Makes for a rich, buttery and gooey grilled cheese. Nancy will put a little sweet relish on hers before it goes in the pan. It’s actually not bad.

[5AcreWoods]

What is Butterkase cheese?

[Grampa-J]

It’s a soft German cheese with a buttery flavor. Texture is similar to gouda or Muenster. When I head up to Wisconsin I usually pick some up along with smoked cheddar.

[5AcreWoods]

Thank you!

[Grampa-J]

I see that Alp and Dell in Monroe ships. The Wisconsin Cheese Mart in the Dells looks to be sold out if you are interested.

[5AcreWoods]

Thank you – will order some from to try!

[5AcreWoods]

Just received the Butterkase and made a grilled cheese. Best grilled cheese I ever had! Thank you for the information!

[Grampa-J]

You are very welcome. My daughter got me hooked on it. It’s good that they turned your order around quickly. I like the place.

[ExpectRain]

I have made these several times. It’s cheese made from full cream instead of milk. It’s so good.

[Grampa-J]

Some times it’s the simple things

[Maytag]

Don’t forget to sprinkle a little garlic powder on that bread before you grill it 👌

[JerseyGiantChick]

All those home made recipes, thank you as soon as I have time I will share some.

[UtahRick]

That would be great.

[Maytag]

Instant Pot Lentil (Mung Bean) Soup

Originally from https://www.wellplated.com/instant-pot-lentil-soup/

Below is my version of this soup. I make 2 pots at a time, portion into smaller containers, and freeze it. Then I eat this for breakfast through the week at the office. For months.

Ingredients

1 tablespoons toasted sesame oil

1 lb V&V’s Jalapeno Sausage, sliced into quarter- or half-circle cuts

1 large onion, diced

1/2 lb carrots, chopped

1/2 lb chopped mushrooms

1/2 of a celery plant, usually 6-8 stalks, chopped

4 springs fresh thyme (or use dried)

2-3 teaspoon smoked paprika

2 cups (1 lb, or less, but not more) lentils or mung beans

4 cloves garlic minced (about 4 teaspoons) or more

1 can crushed tomatoes (15 ounces)

1 can fire-roasted diced tomatoes (15 ounces)

4 cups broth (chicken, turkey, beef, veggie, whatever you like) or water

Instructions

Put sausage and oil into Instant Pot and use SAUTE mode to brown the sausage. Stir frequently.

Once sausage browns, add onion and cook until they start to soften.

Add in the carrots, mushrooms, celery, thyme, paprika, and salt and pepper (if using). Continue to use SAUTE mode for a couple more minutes.

Add the lentils/mung beans and garlic. Stir well so the garlic can get mixed in. Then add the tomatoes and broth.

Put the lid on and set to HIGH pressure (Pressure Cook or Manual, depending on your model) for a 15 minute cook time. After cook time completes, allow another 15 minutes of natural release cool-down.

Finally, vent the remaining pressure and open the lid to reveal delicious soup.

Notes

Using 4 cups of broth with this amount of other ingredients (chiefly lentils or mung beans) will result in a very thick soup with almost no liquid to spare that you can practically eat with a fork. If you want it a bit more soupy, follow the ratios more like in the original recipe, or just add some additional broth or water.

I use unsalted broth and don’t add salt to the soup. Since I typically eat it with corn chips or with Parmesan cheese, that is enough salt for me. Consider including some salt if you like the dish saltier.

To make this recipe on the stove (not a pressure cooker) use a 6-8 quart (at least) Dutch oven. Cook time will be a little longer, just make sure all the lentils/mung beans are nice and soft.

[RuesMountainHome-Reta]

Hamburger Noodle Casserole

1 Lb Hamburger

1 Can Diced Tomatoes with green Chilies

1 Can Cream of Mushroom Soup

1 1/2 C. Water

1 t. salt

Velveeta Cheese, sliced

1 Bag Curly Noodles

Brown Hamburger, drain.

Add tomatoes, soup and salt and water. Mix together.

Put Noodles in a glass baking dish

Pour mixture over noodles.

Bake at 350 degrees for 1 ½ hours. Add more water if needed. Last 10 minutes add cheese and let it melt.

[RuesMountainHome-Reta]

Peanut Butter Oatmeal Bars

2 C. Sugar

½ C. Milk

1 stick marg or butter

Put in saucepan and set aside

1 ½ C. Marshmallow Cream

1 ½ C. Smooth Peanut Butter

1 t. vanilla

cream together in a bowl. Set aside

2 C. raw quick cook oatmeal

set aside

Cook sugar, milk and butter over med heat until it forms a soft ball when dropped in cold water.

Add oatmeal while still bubbling, stir well.

Add peanut butter mixture. Beat fast.

Pour into butter or greased pan. Cool

Cut into squares.

[RuesMountainHome-Reta]

Zucchini Cake

2 cups zucchini shredded

3 eggs

2 C. sugar

1 C. Oil

1 t. cinnamon

1 t. baking soda

1 t. vanilla

1 t. salt

½ t. baking powdered

3 c. Flour

Mix together all ingredients. 300 strokes by hand. Pour into greased 13 x 9 pan. Bake 325 degrees for one hour

[RuesMountainHome-Reta]

Miracle Cobbler

melt ¾ stick of marg in a 9 x 13 pan

mix

1 C. Sugar

1 C. Milk

1 C. Flour

2 t. baking powder

1 t. vanilla

1/4 t. salt

Pour in pan. Add a can of any fruit or pie filling, juice too.

Bake at 350 degrees for 35 minutes.

[RuesMountainHome-Reta]

Crab Cakes

½ C. Mayo

1 Egg

1 T. Parsley

3 C. Crab Meat

1 t. Dry Mustard

¼ t. Cayenne pepper

1 C. Seasoned Bread Crumbs Red Pepper

Mix together all ingredients except bread crumbs. Make patties. Bread on both sides with crumbs. Put in a pan and put a little melted butter on top. Broil for 5 minutes. Turn over, Broil for another 5 minutes. Or bake on 350 degrees for 30 minutes

[RuesMountainHome-Reta]

Dressing

1 Lb Sausage

6 dashes pepper

½ t. Sage

2 C. Cornbread

1 t. salt

2 eggs

½ Large Onion diced

½ t celery seed

½ C. Turkey broth

Mix all together. Put in 9x 13 pan and bake on 350 degrees for 45 minutes or until brown or stuff the turkey.

[RuesMountainHome-Reta]

Corn Bread

¾ C. Self Rising Flour

1 t. Salt

1 T. Sugar

1 Egg

1 ½ C. Corn meal self rising (white)

4 T. Butter melted

1 `1/2 C. Milk

Mix together. Pour into well greased pan or cast iron

skillet. Bake at 425 degrees for 30 minutes or until done.