More and more people have been removed from a rural, self-sufficient way of life by living in cities and must procure foods commercially. For the fortunate of us, a garden is still a welcome site, providing a bounteous crop of vegetables and fruits annually. Food preservation has permeated every culture in our world at nearly every moment in time. It is this cultural nature of preserved foods which survives today although the focus has shifted from preserving "because we have to" to preserving "because we like to."
An easy chicken stock recipe should be part of every home chef's repertoire. Homemade stock can make a noticeable difference in recipe results, perhaps especially with soups. Getting into the habit of making your own stock is fairly simply. You just need to select a time slot when you will be home for a couple of hours. The actual work involved is almost zero.
One easy way to ensure that you'll always have homemade chicken stock available is to frequently roast a chicken for dinner. Roast chicken needn't be stuffed and it makes one of the easiest meals in the world. Once again, a dish that requires next to no work, just your presence to make sure things stay on track. (Want one more reason to start roasting chickens? The house smells incredible!)
The next day you can simmer the carcass of the roast chicken in a pot of water along with a few simple enhancements, et voilà, you have homemade chicken stock.
I found this recipe on the blog of "New Life On A Homestead" that I just HAD to try! We love relish and I use it for more than just on hot dogs. It is especially wonderful in my brown sugar sloppy joes or in chicken or tuna, potato salad! Mmmm!
This is a very mild spaghetti sauce. Thick and chunky just like we like it. I make this with the veggies from my garden. I have tired many different homemade sauces and this is the first one that has wowed my DH.
This recipe from CDKitchen for Heavy Cream Substitute serves/makes 1 cup, I got tired of looking for this everytime I wanted to make something that called for Heavy Cream, so posting it here where I know it will be when I need it next time--!
Savor your homegrown tomatoes all year, by making this smokey, garlic filled salsa.
Do use the food processor to shred the veggies to cut chopping time down. If you have the time roast your garlic then add it to the salsa to double the pleasure! ;)
Never thought to post this as I don't think of it as a recipe, but it came up recently in Request a Recipe, so here is what I do for whomever wants to have a go...quantities are guess-timated as I just use as many tomatoes as I've got and never measured.
Found this chili and garlic sausage on a free Southwest web site. The recipe calls for pork but said you could use venison as well. Hope you like it! Be SURE to wear gloves if you knead this my hand...=0!
This is a wonderful way to use the fresh basil from your garden. I've been meaning to make this forever and am so glad I finally did. Delicious, easy, unusual and a beautiful green color. Would make an excellent gift for the holidays. Wonderful as an appetizer with cream cheese and crackers. I found this in Taste of Home by Sue Gronholz, who also suggests combining a jar with one cup of barbecue sauce and simmering mini meatballs or cocktail wieners in the mixture. This recipe assumes knowledge of hot water bath canning. Detailed directions can be found in the Canning Forum.
Just imagine opening a jar of golden, sparkling peach jam in the middle of January with 2 ft of snow on the ground. UUUUMMMM good! Top your toasted bagel with cream cheese and this jam, and you will be in HEAVEN!!!!
Adapted from Southern Living. Recipe requires knowledge of hot water canning or you can make these refrigerator jellies by storing in the fridge up to three months (as opposed to putting up in your cupboard). I haven't tried this yet. Note: The original version claimed to produce 12 half pint jars, but the amounts seem to indicate only perhaps 3 or 4 half pint jars. Once I have tested this I will update the servings with the correct amount.
I found this on a New Zealand site. Sounded interesting so I've posted it to share. Quantity is only a guess as I haven't made this myself yet, but I do intend to soon. Please remember that this is a preserve. The marmalade needs to sit for at least 6 weeks before you try it.
Got a bushel or two of peaches, apples, berries, etc? OAMC!!! A fresh fruit ready (home)made pie filling that you simply defrost, pour into pie crust and bake for wonderful pies, cobblers, etc. Great for gift giving also. I've done this tequnique for years and it's always been a no fail recipe. This recipe multiplies easily so double, triple, etc. away depending on how much fruit you have to use.