4/8/2019 – Mary conceived of this dish to use the large amount of mustard greens harvested today from her garden. They were bolting and so they were all pulled up at the same time-hence the large skillet (No. 12) full of greens. Cleaned and washed, the greens filled her green laundry basket. The casserole was very good.
Continue readingAdded garlic to our normal recipe for German-style sauerkraut with carrot. Note this ferment has 1.7% salt. The 1.8% ferments’ cabbage and carrots was crunchy but the brine was too salty to drink. The lower 1.7% brine turned out fine.
Continue reading3/24/2019 – Made this first-time garlic kraut somewhat following this recipe. on 4/7/2019 tried it for the first time. It had a strong garlic smell and a bit of garlic taste. Overall it is good.
Continue reading3/12/2019 – This dish was intended to create one Mary would like as much as Popeye’s Dirty Rice. We liked it the first meal when it was fresh and it was maybe better warmed in the microwave the next day.
Credit should be given to Paul Prudhomme’s recipe that was on the counter for reference although the individual ingredients are different.
Ingredients
- 1 lb. ground pork
- 1 C of red onion chopped
- 1 C celery chopped
- 1 C bell pepper
- 1-1/2 C homemade turkey broth
- 1-1/2 C uncooked long grain white rice
- 3 T 6POGS, Blend 8
Directions
- Browned pork in olive oil but should have used bacon grease.
- Remove and saute veggies.
- Add broth, 6POGS,
and rice. - Added water when needed as the rice cooked.
- Simmered slowly until the liquid was absorbed.
During Piper and Olivia’s Spring Break 2019 visit we roasted 10 lbs. of legs and thighs to have during the week. Olivia always wants HER chicken, i.e. rotisserie chicken from HEB. This turned out very much like the store-bought in out opinion and Olivia did not hesitate to eat it or comment that it was not the same.
Continue readingThe peanuts roasted here were from the sack Driskel Cotton Farms gave us in 2019. They were quite dry from the sack sitting on the floor in the laundry room for the past couple of months. They turned out good–not to
- Filled the 1/4-Sheet pan with one layer of peanuts in their shells
- Shook salt on the dry peanuts although it did not make any difference to the nuts inside the shell.
- Put into the preheated 350-degree oven for 30 minutes.
Next time try spraying some with PAM then sprinkle the salt. Maybe the salt would stick to your fingers while shelling
Next time try this.
Oven Roasted Peanuts Recipe
Ingredients:
1 tablespoon kosher salt
3
2
Instructions
Dissolve kosher salt in water. Place the peanuts in the water. Place a bowl on top to keep the peanuts submerged. Soak for 1 hour.
Preheat oven to 300 degrees.
Strain the peanuts. Pat dry and place in a single layer on a baking sheet. Roast at 300 degrees for 35- 45 minutes. The peanuts will be slightly underdone (a little chewy) when you remove them from the oven, but they will continue to cook once you remove them. Allow
Serve warm.
3/1/2019 – This dish turned out great and we enjoyed many fantastic leftover meals. Mary created this based on other recipes and her experience.
10/6/2024 – Again, it was a great casserole and better with the addition of portabello mushrooms.
Continue reading2/20/2019 – This turned out very good and will be a great way to use cabbage. Continue reading
2/24/2019 – Mary made this for the first time and used our first harvest of broccoli from her garden in the yard. It was excellent and will surely be a favorite. The basic concept came from here. Continue reading
2/22/2019 – After experimenting with this recipe plus jalapenos and a “Codito” this prep is our usual ratios of caraway and yellow mustard but with the higher 1.8% salt. It turned out good as usual.
| Grams | |
|---|---|
| w/10% Carrot | |
| Cabbage+Carrot | 1365 (includes 136.5 gm carrot) |
| 0.2% caraway seed | 3 |
| 0,5% mustard | 7.5 |
| 1.8% Salt | 27 |