Sunnyside Lane Hobby Farm

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Foods Archive

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: […]

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Tuesday

19

November 2013

0

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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. […]

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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 […]

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Friday

15

November 2013

1

COMMENTS

What is Hard Tack?

Written by , Posted in Food, Foods, History

What is Hard Tack? There is a little history that goes with this food item. It is what Civil War Soldiers packed up to take with them. Because of the processing it can last for years if wrapped securely. There has been  record of Hard Tack discovered that was over 100 years old. Hard Tack is kinda like a cracker only super hard. Soldiers would put piece of it in their coffee or broth from dried jerky in order to soften it up so it could be eaten. The recipe is as follows: 6 parts flour 1 part water Dough should be kneaded mixed thoroughly. Roll the dough out on a floured hard surface until it is about 1/8 inch thick (or thereabouts). Cut it into squares. Place it on a cookie sheet that has been lightly sprayed with cooking spray. Prick the hard tack about 13 times with the tip of a knife, make sure holes go completely through the dough. Next bake at 325 for at least an hour, turning it over once. Check to see that it is completely cooked all the way through. Take it out of the oven and allow it to cool overnight. This […]

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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 […]

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Tuesday

12

November 2013

1

COMMENTS

Tuesday Morning Rambling Thought

Written by , Posted in farming, Foods, Uncategorized

The Weather is turning colder this evening. So that means we will be finishing the Hobby Farm winterizing of the plants and animals outside today. I have been bringing in firewood this morning and keeping a slow burning fire in the fireplace so it will keep the chill knocked off the air and make it easy to warm the house up tonight when the temps will be in the freezing zones. Going to have a nice big pot of Chicken and Rice with some fried cornbread and spiced blackberry juice for supper. I may even find an old black and white movie to watch and just snuggle on the couch in front of the fire with my husband. I am glad for the chance to just sit and talk about things with him now.

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Saturday

9

November 2013

0

COMMENTS

Saturday Morning Ramblings-Insurance-Home Remedy thoughts

Written by , Posted in Foods, green, Green Living, home, Home and Garden

The fire is roaring and the Coffee is hot and Strong. All the puppies are nestled together in front of the fire. The news is playing on the TV. The President is still in the News today talking about his apology concerning the statements on how we can keep our insurance. You know, the insurance companies like the one that was offered through my husband’s job that is no longer available to the employees there. Oh well we have been without insurance in the past and I guess we will deal with it again. We will use the Home Remedy methods to help us. I have been learning a lot of natural health remedies which we are incorporating into our lifestyle. After many years of not having insurance and not having the income to pay for medical bill, we decided to make our own medicines and learn to treat the illnesses. I had to learn how to fix ailments at home with what I had. I listened to my Grandmother and some other elderly people about how they treated certain ailments when they were younger. Today we have a medicinal herb garden and we collect wild plants as medicines. I […]

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Thursday

24

October 2013

2

COMMENTS

Perfect Pumpkin Bread

Written by , Posted in Foods

Fall is finally here! The air is crisp, the leaves have turned and the season of giving is about to begin. Still, it wouldn’t be autumn without the perfect pumpkin bread – and the perfect pumpkin bread is made, of course, with fresh pumpkin. So before you carve those jack-o-lanterns, plan to set aside all of that delicious pumpkin and put it to good use with this recipe.   PREP: Lower the oven racks so that the tops of the pans will hit the center of the oven. Preheat oven to 350 degrees. Choose either two small loaf pans (8 x 4 x 2 inches) or one large loaf pan (9 x 5 x 3 inches). Grease bottom of pans only with shortening. INGREDIENTS: 15 oz of pureed pumpkin 1 2/3 cups of sugar 2/3 cups of vegetable oil 2 tsp vanilla extract 4 large eggs 3 cups all purpose (or whole wheat)flour 2 tsp baking soda 1 tsp ground cinnamon 1 tsp salt 1 tsp. ground cloves 1 tsp. baking powder 1 cup chopped nuts (coarsely) 1 cup raisins or dried cranberries (optional) *While fresh pumpkin works best, a can of pumpkin can be substituted in a pinch. Mix pumpkin, sugar, […]

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Thursday

24

October 2013

0

COMMENTS

Perfect Pumpkin Bread

Written by , Posted in Foods

Fall is finally here! The air is crisp, the leaves have turned and the season of giving is about to begin. Still, it wouldn’t be autumn without the perfect pumpkin bread – and the perfect pumpkin bread is made, of course, with fresh pumpkin. So before you carve those jack-o-lanterns, plan to set aside all of that delicious pumpkin and put it to good use with this recipe.   PREP: Lower the oven racks so that the tops of the pans will hit the center of the oven. Preheat oven to 350 degrees. Choose either two small loaf pans (8 x 4 x 2 inches) or one large loaf pan (9 x 5 x 3 inches). Grease bottom of pans only with shortening. INGREDIENTS: 15 oz of pureed pumpkin 1 2/3 cups of sugar 2/3 cups of vegetable oil 2 tsp vanilla extract 4 large eggs 3 cups all purpose (or whole wheat)flour 2 tsp baking soda 1 tsp ground cinnamon 1 tsp salt 1 tsp. ground cloves 1 tsp. baking powder 1 cup chopped nuts (coarsely) 1 cup raisins or dried cranberries (optional) *While fresh pumpkin works best, a can of pumpkin can be substituted in a pinch. Mix pumpkin, sugar, […]

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Tuesday

22

October 2013

0

COMMENTS

Shucking Oysters the Right Way

Written by , Posted in Cooking, Foods

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 […]

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