Sunnyside Lane Hobby Farm

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Cooking Archive

Thursday

28

February 2019

0

COMMENTS

Why Green Beer Is Associated With St. Patrick’s Day

Written by , Posted in Business, Cooking

St. Patrick’s Day (March 17th) is much more than just an excuse to drink “green” beer.  It is a Christian feast day that is observed by the Catholic, Anglican, Eastern Orthodox, and Lutheran churches.  St. Patrick’s Day commemorates the arrival of Christianity to Ireland and is recognized by the worldwide Irish diaspora as a day to celebrate Irish heritage and culture.  #St. Patrick’s Day celebrations feature the color green and Irish symbols such as shamrocks. The day also has earned a reputation for being a time when people consume mass quantities of beer – an odd reputation for a religious holiday.  However, there is an interesting and little known reason for the association between beer drinking and St. Patrick’s Day.   Many centuries ago, the Church lifted the Lenten restrictions on eating meat and imbibing alcohol on St. Patrick’s Day. While the ultimate reason for the easing of these restrictions is unclear, many believe it was an acknowledgment by the Pope of the harsh living conditions the Irish endured under English rule.  Legend has it that, as the feast day occurs during a time when people have been abstaining from alcohol, there is a greater tendency to overindulge on this […]

Monday

23

April 2018

0

COMMENTS

Dependant on Machines

Written by , Posted in Cooking, Uncategorized

For all you busy moms out there, I have found an easy way to prepare #meals ahead of time. We have become #Dependant on Machines. Last year I purchased a 3-bowl Crockpot. This makes it easy for me being a working grandmother helping to raise grandkids. Start the Machines My morning starts with me starting all my machines going when I first get up every morning. Life is easier with the invention of these household machines. First I start the #coffee pots. Yes, that is right. I start one pot of regular super strong coffee for my husband. The second pot of coffee is the less strong decaf coffee just for me. Then I reach over to start the dishwasher that was loaded last night after #supper. Then by this time I have started the #washing machine. Time to prepare #breakfast, so the stove becomes the next on my list of machines to start. Being on a special diet means often making breakfast from scratch. What Meals for Today Next is to decide on the meals we will be eating throughout the day. I often have my meals planned out. For our supper meal of the day, the crockpot is invaluable. […]

Monday

11

January 2016

0

COMMENTS

Canning Sausage Soup Today

Written by , Posted in Cooking, Foods

Another one of the soup recipes for canning for the cold winter months, but is good any time of year. This is definitely a comfort food. It is a hearty soup that warms you on a cold winter night. Sausage Soup Directions: Brown the sausage links in a frying pan. Cutting the links in half the lengthwise, then cut up in slices. Place the sausage, garlic, Stop light Sweet Bell Peppers, potatoes, onion and chicken broth in a pot. Pour just enough of the Chicken broth in the pot to barely cover the vegetables the meat, reduce the heat to a simmer. Allow to simmer for about 5 minutes to blend the flavors. Spoon all the ingredients from the pot in to Steilized Quart jars.  Bring the remaining liquid to a low boil before pouring it into the sterilized Quart jars with the potatoes and sausage. Wipe the rims of the jars off. Then place the lid and ring on the jars. Finger tighten these. Place the hot jars into a canner that has hot water already in it. This prevents the hot jars from breaking. Pressure can Quarts for 90 minutes on 10 psi. Serve with any of these: […]

Saturday

29

March 2014

0

COMMENTS

Canning Chicken Stock

Written by , Posted in Cooking, sustainable living, Uncategorized

After purchasing several 10 lbs bags of chicken thigh quarters last week, I have a lot of Chicken Stock. However, I don’t have a lot of room in my freezer. My idea is to can some of the stock to use during the winter months and for other dishes that call for chicken sotck. I have never done pressure canning before so this is a first time for me. I decided to visit grandma lynda on youtube to see how she does hers. Please watch along with me here:

Tuesday

19

November 2013

0

COMMENTS

Preserving the Bounty from Your Hobby Farm

Written by , Posted in Cooking, farming, Food, Foods

Hobby Farms have a bounty that should be preserved. It will depend on what you are farming as to how best to preserve the bounty, which is available. If it is vegetables you are farming, then canning and preserving them cannot only give you food for the winter, they can also be sold at a profit. Freezing, dehydrating and canning are all ways to preserve the bounty of your garden. This is just one avenue for preserving the bounty of your garden. Now if you are dealing with milk or meat, you have different options. Diary can be turned into milk or cheese. Depending on your options that are available, the extra cheese can either be sold or aged for later selling. Preserving milk from milk animals requires the process of refrigeration and pasteurization in order to keep it from going bad. Making ice cream can be an option to freezing milk. Milk can be used in many different recipes as well as being dried to make powdered milk options. Cheese making allows you to age the cheese until it is ready for sale or consumption. Storing it in a dark and cool place will keep it from going bad. […]

Monday

18

November 2013

4

COMMENTS

Recipe for Cat Head Biscuits

Written by , Posted in Cooking, Food, Foods

These biscuits are called the cat head biscuits due to large size that is compared to the size of a cat head. The recipe for cathead biscuits is passed on by from grandmothers, mothers and any person that one knows how to bake biscuits. It does take practice to know exactly how to get these to turn out the way you like them. To bake about six cathead’s biscuits you will need these ingredients:  2 cups of all purposed flour 1/4 teaspoon of salt 1/2 teaspoon of cream tartar 4 teaspoonful of baking powder 2/3 cup of milk or buttermilk. Preheat the oven to 450 degrees Fahrenheit. The dry ingredients are mixed in a large bowl. Then to make the dough come together, you slowly add the milk and then stir until completely wet. Knead the dough about 12 to 14 times on a lightly floured board. Pinch off a piece as large as you can comfortably roll in your hands. Don’t over do this as the biscuits will be tough if you play with the dough t0o much. You just want to basically form it into a round ball of dough. Place each of the biscuits on buttered or […]

Tuesday

12

November 2013

0

COMMENTS

Fried Collard Greens

Written by , Posted in Cooking, Food, Foods

Collard Greens for cash! That sounds like a great idea. The more you eat the more you make for the coming year. Wow! I will be eating a lot of greens even though I don’t believe in this personally. I just love Collards. I grew eating them here in Alabama.   Fried Collard Greens   Collards Bacon Salt Onions, sliced or chopped Bell pepper, Red and Yellow- sliced or chopped Black Pepper Hot Water   First and most importantly, wash the collard greens thoroughly removing grit and critters. Remove the stems from the leaves. Tear or Chop the leaves of the Collard into smaller bite size pieces. Set aside. Fry Bacon crispy in an Iron Skillet on high to medium high. Do not add grease or oils. Bacon supplies the grease you will need.  Remove the bacon from the bacon grease. Add the greens to the skillet with the bacon grease.  Slowly add hot water to barely cover the greens. Hot water will not break the iron skillet like adding cold water to it. Cook on high heat until the water has almost cooked completely away. Then add onions, bell peppers, salt and pepper. Stir until completely mixed together. Cover […]

Tuesday

22

October 2013

0

COMMENTS

Shucking Oysters the Right Way

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At first, shucking oysters can be difficult. Just as any other skill, practice does in fact make perfect. As you move through some oysters, you will get better with every tasty oyster you open and remove. What You Need: Short knife or thin-edged instrument (or butter knife) Rag or kitchen towel (or oven mitt) Bowl of ice for shucked oysters Trash receptacle for shells and other debris When you pick up an oyster, you will notice that there are two sides. One side is flatter than the other side. You will use the rag, oven mitt, or towel to grasp the more cup-like side. The shells can be sharp, so be cautious. Opening the Shells Look at the hinge of the oyster. You can see parts of the hinge that are sealed better than the rest. Take your knife and insert the thin edge into the hinge close to the seal section. (Some individuals will place the oyster on a flat surface and hold it in place while inserting the thin edge of the instrument.) Once the tip of the knife or other instrument is wedged in between the shells, you will then begin to shimmy the instrument from the […]

Sunday

26

August 2012

0

COMMENTS

Strawberry Facts And Uses

Written by , Posted in Cooking, Foods

Strawberries make a great addition to any hobby farm. There are a number of uses for strawberry crops that make not only delicious but versatile dishes as well. Strawberry uses include topping desserts, eating raw, recipe ingredients for soups, deserts and smoothies as well as making them into jams, jellies or preserves. Using strawberries as an ingredient in various deserts, soups and smoothies or as a base for recipes means that this one crop which does not require a lot of room to grow can give a dozen options for personal use and entertainment purposes. Uses For Strawberry Crops Uses for strawberry crops include twists to favorites such as strawberry shortcake or making a making a sparkling strawberry punch that can be altered to be alcohol free for children and those that do not drink or add alcohol for an adult drink. A strawberry punch is easy and requires very few ingredients. A bunt pan or Jell-O mold can be used to create a ring of ice in order to keep the punch cold. The only ingredients required to make the punch are strawberries that have been divided and hulled, mint leaves, ginger ale and optional champagne that have been […]

Sunday

26

August 2012

0

COMMENTS

Fixing Common Canning Problems

Written by , Posted in Cooking, sustainable living

Canning is not a complicated process, but there are times when problems can arise if there is a step is overlooked, chemistry of ingredients is upset or for any other reason. Fixing common canning problems is not difficult. Jelly Not Gelling Up There are times that the jelly simply will not gel. These can be contributed to not having the correct ratio of sugar to pectin. This will result in the jelly being runny. A number of factors contribute to canning problems such as not using lemon juice if called for in the recipe, less than the required amount of sugar was used or the fruit was to right. The fruit should be picked at just the right time to make sure the level of pectin has not dropped to low. A small batch that did not gel correctly can be used in place of traditional syrup. When it is a large batch you may decide to redo the entire process to get it to gel the way that is desired. The length of time required to set will vary for jams and jellies, wait until it has completely cooled to ensure that it is not going to set before […]

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