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    You are in: Home / charlie #5's Public Recipes
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    111 Recipes

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    Found this recipe at the Mariquita Farm site. Putting here for safe-keeping. Haven't tried it yet.

    Recipe #456510

    A new friend on a forum I read posted this recipe from the Ball Complete Book of Home Canning. Haven't tried it yet, but sounds yummy. Can't wait for those tomatoes to come on.

    Recipe #454625

    I haven't lived in Pittsburgh for 25 years, but everyone from there is familiar with a bbq chipped ham sandwich. Everyone also has their own recipe. Thought with the Steelers going on to another SuperBowl, I'd post my mother's recipe for BBQ ham sandwiches. In Pittsburgh, there is a deli called Isaly's. They are famous for their chip chopped ham. If you can find this, it's the best. If not, simply ask your deli to shave or chip their cheapest ham or whatever ham is on sale, like a cooked ham or something. You want it pretty much falling apart. This will do as a substitute. The person working the deli counter will hate you for having them shave the ham, as it takes a while, but just smile:) and say thank you. This site won't allow for me to enter chip chopped ham, but now you know what is meant:) My mother has been deceased for many years, so I can't ask her what she meant by a family-size ketchup. That's what the recipe called for. I imagine it was those glass bottled ketchups that use to be on every table, but I am unsure of the size. Sorry. I'm guessing it was the 14 oz size. Oh, and if you're making this for Superbowl Sunday, it has to be Heinz ketchup since that's from Pittsburgh:) Let me know if it works out. Go Steelers!

    Recipe #447400

    Found this at the Instructables website and want to try it with an herbal tea. Love the idea for the mold being made of powdered sugar. Putting here for safe keeping. Haven't tried yet. These would make a nice gift for a sick friend. Unsure cook times. The instructions indicated that the following might be good additions for a lozenger, although I'm not sure what amounts: * Horehound - (be careful - this stuff is strong!) pain reliever, stimulates digestion * Echinacea - best before full onset of cold, anti-bacterial + blood cleanser * Peppermint - expectorant, decongestant and mild pain reliever * Eucalyptus - relieves congestion * Camphor - relieves congestion * Ginger - pain relieving, antiseptic and antioxidant * Goldenseal - antiseptic and immune stimulant * Licorice - anti-viral, chest and throat soother * Sage - good for sore throats * Fennugreek - expectorant * Juniper - relieves congestion * Yarrow - reduces fevers and inflammation

    Recipe #414580

    This recipe actually calls for a beef roast, but I make it with home-canned beef roast (2 pint-sized jars - about 2 lbs beef total). Bet it would be equally delicious with deer. I've been working on putting together what is known as "3 month food storage recipes". These would be recipes with ingredients that would all be easily stored in your pantry. This is a deliciously easy meal. We like it over egg noodles or mashed potatoes. Sometimes we like to change it up a bit with some green pepper, mushrooms, parsley, rosemary, red cooking wine. This makes great hot roast beef sandwiches with gravy. Completely change it up and turn it into delicious stew by adding potato chunks, carrots, celery. (When using the home-canned beef, I use any liquid in the jar too. Shred the beef and mix with the soups. I obviously don't cook it as long if I'm using my home-canned beef - Just heat through.)

    Recipe #390403

    My Mom was a joker at heart & would occasionally serve the below meal to unsuspecting guests in our home. I’m sure you can come up with many different variations. Our family did it for April Fool’s Day one year. My husband didn’t get utensils ‘til the last course (haha). Ok, I apologize for not making these instructions more clear. I’m not very articulate and have had a difficult time explaining how this works. That said, it is a fun game for a young family and it’s worth trying to get the idea across. So, here goes my second attempt to explain how this works. First, disregard the ingredients. I needed to list something in order to post on Zaar. And, while this isn’t really a recipe, I still think it fits with the Zaar family. This is more of a menu. From the items listed in the instruction section, choose what items you would like included on your dinner menu. Bare in mind that the silverware is part of the menu. Now take a sheet of paper and divide it into four sections. The first section you will list what items you have chosen to make available for dinner. However, list them in “code”. Don’t list what the “real” item is. The next three sections of your paper are for meal coarses. So, divide how many items you have listed on the menu section of the paper by three. Draw that many lines across each “coarse” section. So, if I have 12 items in my menu section, each coarse section of the page will have 4 blank lines for the person to fill in their dinner choices. As stated, the individual may unknowingly order mashed potatoes as a first coarse, but inadvertently order their fork as their third coarse. Oops. Now serve your unwitting family their dinner according to their coarse choices. Let me know if you come up with some different fun menu items to choose from. Hope this is easier to understand than my initial instructions. Ok, I keep tweaking the description here. Sorry, but all you great Zaar folks are helping me write this in a manner that it makes sense. Yes - give each diner a blank form to fill out their personal menus.

    Recipe #384932

    Putting here for safe-keeping. Haven't tried them yet, but they sound divine.

    Recipe #384167

    Hardly a recipe, but one of my girls' favorites. On the rare occasions when we get to visit with Papa, he always makes his cheese toast and cinnamon toast for us. It's so simple, but that's what makes it great. No, not gourmet great, but I'm late for school and need to grab something and run great. My girls prefer white or wheat bread with a slice of processed cheese. Fancy it up - try sour dough with a gourmet cheese. Great with tomato soup too.

    Recipe #383506

    For some time now I have been making my own yogurt, by using 2% milk, a bit of powdered milk and some Dannon yogurt as my starter. However, I have wanted to try making it from all powdered milk and the starter. Recently made this recipe along side my normal yogurt, and no one could tell the difference. Yeah! There are many uses for yogurt beyond the obvious. Here are some of the ways we use it: mixed with granola, as a sour cream substitute, to make smoothies, to make fruity yogurt popsicles, to make salad dressings, to make yogurt cheese, etc. Times do not reflect the incubation period.

    Recipe #380014

    One of my co-workers made this delicious salad for a potluck over Memorial Day weekend. It is SO yummy. I've had plenty of "bean" salads, but this one is tops. Give it a try. Co-worker says it holds well in the fridge and gets better after a couple day.

    Recipe #379039

    This makes a delicious yogurt (about 4 pints). I'm still experimenting with it, regarding flavorings. For the powdered milk, you may use instant or regular powdered milk. I use regular powdered milk. If using instant, you can simply stir the powdered milk into the 1 or 2% milk. If using regular powdered milk, be sure to whisk it in well. A mixer pitcher works well for this step. I've recently learned about hay box cooking or "Wonder Box" cooking and I use this to cultivate my yogurt in. It is simply a bean bag in essence. The top and the bottom of the box are made from a sturdy fabric and filled with polystyrene beads. My recipe will be for using my hay box, but you can use a small styrofoam cooler; wrap the jars in a warm blanket and place in the cooler for the allotted time. Hay Box cooking is often used in countries where fuel is expensive and hard to come by. You primarily heat the contents of your pot of whatever you are cooking (stew, chicken, etc.) and once it is boiling hot you place it in the Hay Box for the allotted time for each dish. As I said, I'm still experimenting with mine. I'll post pictures later. I made a delicious yogurt cheese from some of this yogurt last time. I'll try to post that later. Use Dannon plain yogurt for the starter the first time making this, then use some of the yogurt from your previous batch for the next time. This recipe is from a site called I've tweaked it a little. Cook time does not include wait time.

    Recipe #341798

    My wonderful neighbor often cooks for his wife. On this particular day, he brought me a container full of nice hot chili because it was too spicy for her. It was so delicious I asked him for the recipe. Darned if he didn't go to the store a couple weeks later and bring me the ingredients and the recipe. We made it last night and it couldn't be easier. I've recently learned how to can meats and will make this with a jar of canned ground beef next time, making this a meal entirely from my pantry - yeah! This will be a regular at my house. Next time going to have to make some fluffy cornbread to go with it. Zaar wouldn't allow for the Bush Beans to enter properly. The can says "Bush's Best Chili Beans (Red Beans in Chili Sauce) Medium Sauce". I add the cumin and vinegar to taste - adjust to your own. Think this would be SO yummy on hot dogs with a bit of chopped onion and cheese.

    Recipe #336823

    This recipe uses dehydrated apples that are reconstituted. It is really easy and yummy. I think it tastes better after it sits in the refrigerator for a few hours. This recipe is adapted from You could add 3 T red hot candies in place of the cinnamon sugar if you wanted.

    Recipe #331911

    From the "Moosewood Cookbook". Try serving over a hearty salad or sauteed vegetables. Especially nice with falafels.

    Recipe #331230

    Cleaning out my cookbook cabinet. Setting aside recipes I'd still like to try. From the "Moosewood Cookbook". Does not include chill time.

    Recipe #331228

    Try serving with my Cucumber Raita (recipe 296922). I think would be yummy served with some lettuce and raita in a split pita. From a book called "Mediterranean". Prep time doesn't include soaking time.

    Recipe #331224

    Use to dip vegetables or pita. Prep time does not include soaking the chickpeas. Consider garnish of mint.

    Recipe #331218

    From a book called "Mediterranean".

    Recipe #331207

    Cleaning out my cookbooks and posting recipes I'd still like to try. From a book called "Thai - the Essence of Asian Cooking."

    Recipe #331205

    I think these would be yummy served with some mango pulp mixed with a bit of heavy cream to dip them in. Mmmm... Or, serve with honey and a sprig of mint. From "Thai - the Essence of Asian Cooking".

    Recipe #331201

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