Canning Salsa and Mango Salsa Ingredients: Tomatoes Tomatilos (mexican tomatoes) Onion Celery Green Pepers Jalapeno Peppers Garlic Cilantro Salt Lemon Juice If you want your salsa flavored have your other ingredient ready.  We will use Mango, however you can add blueberries, papaya, pomegranate, star fruit, kiwi or anything else you desire. Directions: Wash and prepare all of your vegetables...

Egg Brushed All Butter Crust Ingredients 2 1/2 cups all-purpose flour, plus extra for rolling 1 cup (2 sticks or 8 ounces) unsalted butter, very-cold, cut into 1/2 inch chunks 1 teaspoon salt 1 teaspoon sugar 4 to 8 Tbsp ice water Directions 1 Cut the sticks of butter into 1/2-inch chunks and place in the freezer for 15 minutes to an hour, ideally you want the butter to become thoroughly chilled. 2...

3/4 Cups Flour 1/2 Tsp Salt 1/4 Tsp Nutmeg 3/4 Cup Packed Brown Sugar 1/2 Tsp Cinnamon 1 Stick unsalted butter or margarine Cut together all ingredients and pour over the top of home canned pie filling.  Try Apple Pie Filling, Blueberry Pie Filling or Cherry Pie Filling or in an 8×8 pan. Bake at 350 degrees for 40 minutes.  Eat alone or serve with ice-cream or a little drizzled carmel or...

Apple Pie Filling is a wonderful item to can, it is one of my families favorite item.  In fact when my husband and I first got married this was the first thing that I canned.  I canned 12 quarts of filling expecting that we would eat one per month. It was not to be, my husband loved it so much all 12 quarts were gone in about 2 to 3 months.  Then for another 9 to 10 months we talked about how...

Omelet in a Bag How would you like to be able to cook an omelet and have next to zero cleanup?  I know I sure prefer it this way, that is why I make Zip-lock Baggie Omelets. When you cook an egg in a bag, it’s very neat, and it avoids the all-important clean up. The omelets can be mixed ahead and stored in Ziploc®-type plastic bags in your refrigerator for several days. When you are ready...

3 medium tomatoes 1 small onion 1 small green pepper 1/3 c. diced celery 1 1/2 tsp. salt 2 Tbsp. vinegar 2 Tbsp. sage 1/8 tsp. pepper Peel and dice 3 small tomatoes.  Add one monced small green pepper, 1/3 cup diced celery, 1 1/2 teaspoons salt, 2 tablespoons vinegar, 2 tablespoons sage, and 1/8 teaspoon pepper.  Chill several hours.  Makes 4 servings.  Can add 1 can small shrimp. Popularity:...

1 large avocado 2 tsp. vinegar 1 tsp. salt 1/4 tsp. pepper 1 tsp. chili powder 2 medium tomatoes, peeled and diced 3 Tbsp. grated onion Get tomatoes ready first.  Mix vinegar, salt, pepper, and Chili powder.  Peel and mash avocado. Add to other mixture. Last add tomatoes. Popularity: 1%

Carrot Soup with Potatoes 2 c. diced carrots 1 c. diced potatoes 1/2 c. finely chopped onion 1 (14 oz.) can chicken broth 1 Tbsp. butter Bring ingredients to a boil and simmer until cooked.  Cool and turn through blender until smooth.  Put back into a large clean saucepan on low.  Add 1 cup on half & half, 1 tablespoon lemon juice, and 1 teaspoon white sugar.  Stir well and heat through. ...

Rice Now that you’ve stored all that rice in your food storage, will you eat it?  Of course!  And you can eat it in a variety of flavors. To make three cups of plain, cooked rice, bring two cups of water to a boil.  Add one half to one teaspoon salt, then stir in one cup rice.  Reduce heat to lowest setting.  Cover saucepan and cook for twenty-five minutes. To change the flavor, cook the...

Wash 2 cups wheat, drain.  (Do not soak) Cook wheat slowly for 2 hours in 4 cups water.  Cook 1 cup raisins in enough water to cover for 15 minutes. Mix together the following: 1/4 cup brown sugar 1/4 tsp salt2 Tbsp honey 2 Tbsp lemon juice 1/2 cup cornstarch 1 cup water Add to raisins and cook 2 to 5 minutes until thickened, stirring often.  Add to cooked wheat.  serve hot with milk.  (the...