HappyCamper45

I've made 4 batches of annie's salsa. 2 batches medium/hot... 1 batch medium lite, LOL and one batch of mild.

 

We had a labor day party. I gave every family 1 jar of salsa. They were thrilled. Needless to say I need to make more salsa. OLAY>>>>

This is my second year of making Annie's salsa ...I doubled the batch. I used 12 medium Jalapano's and 1 extra cup of bell peppers. Yummy... I WB using the Vinagar recipe.

 

Not all Jalapano's are the same. Our's from out Garden were smoken hot.

 

Westbrook...Thank you for the help this morning. I got 17 jars. All but 1 jar sealed. I think my husband popped that jar. :spider: He poured the salsa on his toco's tonight.

 

This is a great recipe and worth making again and again. Perhaps Saturday I'll make a mild batch so the kids and I can have some.

Homemade Beef-a-Roni this is not chef boy r dee...This is requested all the time by family and friends...

 

This feeds 12 people so you may want to cut the recipe in 1/2

 

350 degree f/40 mins.

 

1 1/2 pound of Chopped

1 pound of elbow noodle

1 pound of shredded cheddar cheese

2 can mushroom soup

2 can whole tomato's

 

Optional 1 large green pepper chopped is small pieces sauteed

Dried onions

 

My kids don't like the pepper and onions.

 

 

Ground the chopped meat and drain extra oil. Place chopped meat in a large bowl or large pot...Cook the noodles as if you were going to eat them when there done. Add the noodles,canned soup and cheese to the meat. Stir. The hot noodles melt the cheese into the meat and soup.

 

Once the cheese is melted I add the tomato's (jucie and all) and use my hands to crush the whole tomato's. Mix well and put into a lazanea pan and into the preheat oven for 40 minutes.

 

5 mins before it done I add the dried onions. The only take 5 mins to cook the dried onions. You don't want to burn them...I only put the onions on one side because my kids don't like them but adults love the crunchy texture and add flavor. Salt and pepper to taste.

 

 

 

 

 

 

at 35 mins all the onions

 

Thank you armyoffive: These rolls were the best I've ever tasted...They melt in your mouth. My pans weren't the same size and I screwed up the easy direction because I forgot to kneed on the first rise so I let it rise for a hour kneeded it and then let it rise for 1/2 hour...then I made the balls and let it rise 1/2 hour again. My balls were not as pretty as yours and definetly not all the same size and still the rolls were excellent.

 

I'm telling you if my arms were longer I'd still be patting myself on the back...

 

I made a sixteen bean soup with ham for dinner and with these rolls. OH MY GOD was that good.

 

 

Next the white bread...From Buttercup. Oh boy oh boy oh boy...

 

 

Yummy

Four loaves...Who's going to eat all that bread...

 

I have 1 loaf for tomarrow...

 

Is it tomarrow yet?

 

 

 

 

 

 

 

 

 

I started with Jewlzm and I'm going to work my way down....I did it and the bread was fantastic...My hold family loved watching the different rises and when that bread came out of the oven I had to beat my son back so that it could cool for 10 mins...

 

Thank you so much for the step by step instructions.

 

 

My bread is on its second rise and sitting with the Damp cloth next to the wood stove.

 

Here hoping>

This is so perfect for us beginners and I from the bottom of my heart appreciate your making step by step instructions...

 

Thank you so much...

 

 

I Gained 10 pounds just looking at all the pictures...I have to get on my tread mill now.

Now Im sitting here with a smile on my face...Thank you for your kinds words. There uplifting not to mention it's nice to here.

 

Thank you for the award... I'll shall wear it with pride. Not sure I deserve it but, If there an award for beginner, I'll take it.

 

 

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Darlene...It took some time to post these picture and you do it all the time...

 

Thank you for all your hard work and your patience to past down all your knowledge. As you can see, I'm learning slowly and my mistake are minimal.

 

Debbie

This just makes me say Wow...I'm still learning and i know I can do better then this..Volume wise. But this is such good food and Im so thrilled to learn this.

 

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This was the Chucky Apples Sauce. sugar (just a small amount) cinnamon, Nutmeg and apples.

 

I chopped the peeled apples with a chopper. Boil them in separate pot...Why because I was learning ...Next time I'll throw them in with the puree apples...

 

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This is with 1/2 cup sugar, cinnamon, Nutmeg and apples.

 

Oh my God is this good. You can't buy this in any store that I know of.

 

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As I was learning i was increasing the batch sizes...My first of regular apple sauce was 5 pints...Then 7 pints Then 10 Pints and my last was 14 pints.

This is the plain apple sauce with 1/2 cup sugar and Apples

 

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This is my first batch of apple sauce...Too much sugar and I shreded the apples which made the texture look like Magits.

 

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Who knew? Thanks, Husband suffers from Heart burn....I still have lots of carrots in the garden...

Darlene:

I love the way you did your apple sauce...I knew I was doing it the hard way>>>

 

 

I would like to post some pictures of before and after applesauce. I know how to use a digital camera and have had success with photobucket...

 

How do you post the pictures without a hyperlink...

 

I want the picture to just should up like yours did..

 

Is it ok to post pictures here? :spider:

Im no computer geek but you can try this. It may help you view pictures...
:jumping2:

1.) If you click on tools...Located on the top left side of your screen (3" over and 2" from the top) next to your favorites.

2. Scoll down to Internet options..
Click on Internet options.

3. Click on the tab that say Advanced...(7th tab to your right)

4. See the different subjects. Ex: (Accessibility, Browing) Find Multimedia...An easy way to find this is to take your scoll bar and bring it half way down...See it. Multimedia

4a. Put a check mark in all the catagories under Multimedia.
There should be about 7 check marks. Your almost done.

5. At the very bottom right hand side of that box click Apply

6. To the left of Apply is OK.. Click OK

7. In order for the new setting to kick in, your going to have to Refresh your screen. Click View Scoll down to refresh. Click refresh...

OR >>>>>>>>Just go out of this site and back into it again...

I hope this helps...

Now I know this sounds confusing but you can do this...

If you need addition help or have any questions PM me.

Just wanted to thank you for the update...I'm playing catch up...I haven't been able to read or post for about 1 1/2 weeks. Daughter was in Hospital for 6 days. She's better now and I'm able to read all your updates...

 

I'm printing out your recipes, and have crated a Mrs. Survival's recipe and tips book. I've also refilled my Ink cartraiges..

This is such a great site...Can't thing of a better site..I'm preparing for the pandemic and When in fact it does happen these recipes will really come in handy...

 

Most of them will save me a lot of money...

 

The items that don't have shorting in them...Can you keep them in the old fashion mason jars...or just zip locks...Why do you keep them in the freezer, which I think is a great idea but, can you keep them with out a freezer if the power goes out for any lenth of time. How you don't mind my asking...

LB your type really fast...

 

Thank you for the recipes...Can't wait to try them

 

wow Violet: Thank you for all that information...

 

I want to start a thread on Canning questions...Wonder if that thread exist already...

My God is that Salsa good...Yummy...

 

I opened 1 jar of salsa today...

 

The salsa was just fine...I used 3 japena's and the salsa came out mild...Mild enough for kids to eat...

 

The peppers were about 3 inch long...2 were red 1 was green...

 

I'm just wanted to know if the Salsa will get hotter over time or will it stay the same because it's sealed...It was 4 days old when I opened the first jar...

 

I love a mild salsa...I really don't like hot but I would like to make a salsa that's really hot for family...Thanks...

 

 

When you water bath Salsa Is it as safe as PC...I'm just confused...The Salsa has peppers and onions...Though veggies have to be pc'ed. This Salsa will be for when the SHTF...

 

Prep's although my husband has been eyeing the salsa up all night...

 

I would like to try the lemon instead of 1/3 vinagar and cut the salt down...

 

 

I made my first batch of salsa..

 

It look kinda dry ...When I turn the jar's over it kind of thuds...That can't be good.

 

It could be because I use plum tomatos which have less water then big boys...I'm not sure what I did wrong. I cut and drianed the tomato's and put the in a collender.

 

I boiled the batch exactly 10 minutes..It didn't look like Darlenes picture of it bubbling...I was afraid to cook it longer that it might turn out like mush...

 

 

I got exactly 7 3/4 pints...Thought that was a good thing.

 

I use the 1/3 cup of vinagar because I pc it.

 

I forgot to use a spatular to get the air bubbles out.

 

It looks kinda like dark paste and I can see air Pockets in the jar so it's got to be dry......I pc cooked for 30 minutes with a 10 weight..

 

I want to make another batch of mild so I could use some help here.

 

Is their a way to correct the Salsa I made..

 

 

Thanks

 

HC