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Found 9 results

  1. I admit it, I have never owned a crock pot. I do now. My husband found one with zebra stripes that he snatched up, and repainted. And with it came three 'bowls'. I had him paint it, as I am not having that striped thing in my kitchen! Apparently, crock pots are relatively new. I found little in our online icsarchive.org old cookbooks archive. I have tried pinto beans with fatback which came out well. I know better than to try mutton. Bread raising? Is this an alternative to 'crock boat' cooking? Or is boat cooking too ethnic to be understood here? I am thinking that the lower temperature would help with cooking 'trash fish'. My man loves fish. And would that work for rabbit and game? Is there a book out there? Recommendations? Sarah
  2. My grands can't eat processed sugar and I want to make them an apple pie filling sweetened with honey or maple syrup. Does anyone have a recipe that I can either can or freeze? Thanks!!
  3. I haven't seen mention of it here, at least not by the name 'inavasivore', but methinks that eating invasive species would be an excellent way to supplement a forager's diet. Many of us have already tried some invasive species, be it kudzu blossom jelly, my pickled carp, or a feral hog pulled pork barbecue. Quite a few invasive species were imported with the best of intentions (nutria for fur, or carp as food, for example) but got totally out of hand and escaped to the 'wild'. Recipes can be found at 'invasivore.com' which goes out of its way to find, develop and create ways to use these food sources as a way to help control them. Some of the festivals they mention sound like fun! Every area has their own invasive species; and quite a few 'pest' species as well. I'm collecting recipes in advance of my local small game hunting seasons for several kinds of game that others don't seem to see as edible. In my old home, pigeons were everywhere, for example; I also saw woodchucks, possum, raccoons, and rabbits galore. Here, near a large river, the last year I have learned to catch, cook and eat carp, bowfin, and catfish. Yes, I know lots of folks eat catfish, but around here many think they are inedible! (Fancy that!) Invasives are much less likely to have bag limits, hunting or fishing seasons, or even require a license to collect, so they are a very inexpensive way to supplement one's larder. Branching out from eating weeds (many of which can be considered at least pests, if not invasives) has never been so much fun. So...what is your favorite pest or invasivore food and how do you serve it? Here's mine: PICKLED FISH from the Minnesota DNR 1 large pike or several smaller fish, cut into fillets (I use carp, with the mud vein cut out) 2 onions, sliced 1 tsp. whole black pepper 1 tsp. whole allspice 1 Tbsp. sugar ½ lemon, sliced white vinegar 1 Tbsp. capers Cut fillets into small pieces; barely cover with water. Add onions, pepper, allspice, sugar, and lemon. Boil until fish is nearly done, then add vinegar to double amount of liquid remaining. Boil till done; add capers and seal in hot, sterilized jars. Process in boiling water bath canner for 10 minutes. If your rough fish has those itsy bitsy Y-bones, this recipes dissolves them, adding calcium to your diet! This is also the only recipe I have seen for canning pickled fish for longer term. GARLIC MUSTARD QUICHE (6 svg for regular folks, 4 if you're hungry) 1 cup chopped, steamed garlic mustard leaves 5 large eggs 1 pie crust 1 diced onion ½ cup diced sharp cheddar cheese ½ cup diced muenster cheese ½ cup diced Monterey cheese ½ cup 2% milk 1 clove minced garlic 1 teaspoon dried parsley ¼ teaspoon ancho chili pepper sweet paprika salt and pepper Preheat oven to 350 degrees F. Grease pie pan with oil. Place pie crust in the greased pan. Mix eggs, cheeses, milk, onion, chili, garlic, parsley, salt, and pepper together in a bowl. Pour mixture into pie crust, and top with paprika. Cook for one hour or until firm. FRIED SQUIRREL OR RABBIT (2 svgs) 1 young squirrel or rabbit, cut in pieces ½ tsp salt 1/8 tsp pepper ½ c flour 1/4 c shortening Mix salt & pepper with flour. Shake pieces of squirrel in flour mixture and brown in melted shortening in a heavy skillet. Lower heat after browning, cover the skillet tightly. Cook over low heat for 45 min to 1 hour, or until well done. Remove cover during last 10 min to crisp outer surfaces. My parents often served it this way (Mom was a crack shot!)
  4. HSmom

    Italian Dinner

    Soak and cook in the usual manner: 2 cups small white (navy) beans in 4 cups water. Add to the mixture: 1 Tbsp dry minced onion 3 Tbsp Tomato powder 2 cloves garlic, pressed 2 tsp salt 1/2 tsp oregano 1/4 tsp rosemary 1/4 tsp basil and cook on low for at least an hour or two - until the flavors are well blended. Alternatively, you can make this recipe in a crockpot. Serve in bowls, garnishing with parmesan or mozzarella cheese. Goes well with homemade garlic bread and salad.
  5. Oh my... A real recipe for Mommy Mush (dog food)? Must I? Buy 5 lbs chicken leg quarters. Pressure cook them (which makes the bones crumbly). Run them (bones and all) through a grinder (I use my KitchenAid Grinder Attachment). Stir in a 29oz (large) can of pumpkin puree, two 15oz cans of tomato sauce, and 2lbs of frozen mixed vegetables (green beans, peas, carrots, corn). If your dog is picky, you may have to grind up the vegetables. Process at 10lbs for 75 minutes for pints or 90 minutes for quarts. To serve (for a 30lb dog), scoop about 2/3 cup into a bowl. Add a heel of bread - torn up, or 1/4 cup cooked brown rice or 1/4 cup cooked oatmeal (or other whole grain).
  6. Disclaimer: I do not routinely stock "Spicy Habanero Tuna;" it was given to me. You could substitute regular tuna plus taco seasoning, canned chiles, or other spicy seasonings of your choice. Frankly you could just omit the tuna, but I was looking for a way to use this up. You could also probably substitute rice for the orzo, but again, the orzo was given to me and I'm trying to use it up. Soak and cook 1/2 cup dry beans of the Mexican or chili sort of variety in the usual manner. Drain. Bring water to boil, add: 1 cup orzo (which is rice-shaped pasta) 1/4 cup dried minced onion 1/4 cup dried green bell pepper 1/4 cup home-dried cherry tomatoes Return to boil and cook 9-10 minutes. Drain. Mix with beans. In a small bowl, mix: 1/4 cup water 1 Tbsp tomato powder 1/2 tsp cumin 1/2 tsp cilantro Stir into bean and orzo mixture. Then add 1 can spicy habanero tuna Chill thoroughly before serving. I found this to be QUITE spicy, so I'm topping each serving with a dollop of sour cream.
  7. HSmom

    Tuna Salad Recipe

    1 cup dry macaroni 2 Tbsp dried celery stalk 1/2 cup home-dried zucchini slices, broken into quarters 1 Tbsp dried minced onion 1 carrot, sliced thinly 1 cup frozen (or dried) peas 1 cup home-dried kale 1 can tuna 1/2 tsp dried parsley leaves dollop of mayonnaise salt & pepper to taste Bring water to boil, add macaroni, celery stalk, zucchini, onion, and peas. Return to boil & cook until macaroni is done. Strain off cooking water, using a small amount to soften kale. Cool thoroughly. Add carrot slices, tuna, parsely, mayo, salt and pepper
  8. This is an adequate copy-cat of the same item sold in the deli area at Costco. This recipe has been dramatically altered to use what I have on hand. In a large saucepan, bring water to boil, then add: 3 cups dry macaroni 1-1/2 cups home-dried halved cherry tomatoes 1 tsp dried minced onion 1 tsp dried celery stalk Return to boil, then simmer until macaroni is cooked as desired. Strain, retaining about one cup of the cooking water, to which you add: 1 cup home-dried kale Let kale steep until texture is acceptable, then mix with macaroni and tomatos in a large bowl. Meanwhile, empty: 1 pint home-canned boneless skinless chicken into still hot sauce pan. Cook over medium-high heat (to denature any botulism toxin) until broth evaporates. Add chicken to macaroni and vegetables. Cover bowl and refridgerate two hours or over night. When salad is cool or cold, add: 3/4 cup shredded mozzarella cheese 1/2 cup greek vinagrette salad dressing Mix thoroughly. Allow flavors to blend for at least one hour before serving.
  9. 4 tea bags 1 gallon warm tap water 1/2 cup sugar Fill a glass gallon jug with warm (or cold) tap water. I'm impatient, so I start with warm water. My jug was originally sold with organic apple juice it in, but I've kept it and reused it many, many times. Add tea bags to jug, making sure they are under water. Place jug in sunshine for a few hours until tea is brewed to your satisfaction. Remove tea bags. Pour off a bit of tea (to make room) and add 1/2 cup sugar. Place jug in fridge to chill and allow sugar to dissolve. Once cold, transfer tea to portable reusable "water" bottles and/or reused gatorade bottles. I like to put about 2 inches of tea in the bottom of a gatorade bottle and freeze it. When I'm ready to go somewhere, I top it off with cold tea and go! 33 calories per 8 oz cup 66 calories per pint 83 calories per 20 oz gatorade bottle
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