Wild Black Cap Jam

Prepare jars and lids.

Bring water to a boil in a water bath canner

or a large pot with lid.

(Filled jars need to be covered by 1-2 inches of boiling water.)

~*~*~*~*~*~*~*~

* Measure 5 cups of crushed/mashed Wild Black Caps (black raspberries) into a large, heavy pot

~

*Stir in one box of fruit pectin and 1/2 teaspoon butter

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*Bring mixture to a full rolling boil while stirring

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*Add 7 cups sugar (I use organic)

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*Return mixture to a full boil and continue to STIR CONSTANTLY for

1 full minute

~

*Remove from heat and skim off any foam (to an awaiting saucer for

an awaiting child to enjoy ~ preferably with homemade bread!)

~

*Ladle into jars, wipe rims with damp cloth, cover with lids and bands and

process in boiling water bath for 10 minutes.

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*Remove jars and place on a towel to cool

~

*Listen to the music of 9 jars of beautiful jam sealing!

Music to my ears!

~*~*~*~*~*~*~

Edited on June 4, 2012
to join laura Williams' Musings
Carnival of Home Preserving

Farmhouse Quiche

*****

Into a baked pie crust add:

*

1/4 sweet onion, chopped & sauteed

*

cooked, chopped vegetable of your choice

ie. asparagus, spinach

(I used steamed broccoli)

about 3/4 cup

*

a nice handful of cut up ham, sausage or crumbled bacon

*

3 three eggs, beaten with one cup milk

*

salt & pepper

*

Cheese (lots!)

*

Bake in a 350* oven for 35-40 minutes or until a knife inserted into center

comes out clean

Great for breakfast, lunch or dinner!

Strawberry Shortcake

Shortcake

1/4 cup sugar
2 cups flour
2 teaspoons baking powder
1/2 cup butter
1 beaten egg
2/3 cup milk

Stir together sugar, flour, and baking powder. Cut in the butter till mixture resembles coarse crumbs. Combine the egg and milk; add to dry mixture. Stir just to moisten. Spread the batter into a greased 8 x 1 1/2~inch round baking pan.

Bake in a 450* oven for 15 to 18 minutes or till a wooden toothpick inserted near center comes out clean. Cool in pan for 10 minutes. Remove from pan.

from Better Homes and Gardens New Cook Book

Top with strawberries and sugar mashed with a pastry blender. I used a pound of berries with about 1/4 cup sugar. And don't forget the fresh whipped cream! A pint of whipping cream, a couple of tablespoons of sugar, and a nip of almond extract (I use this stuff in everything now); beat with an electric mixer till fluffy. Just see if any makes it out of the bowl and onto the shortcake!

Farmhouse Potato Salad

With the 'girls' working extra hard these last few weeks, we have an abundance of eggs!

Here is one of my favorite ways to use them up.

~

Farmhouse Potato Salad

~

Boil 8-10 small/medium sized potatoes

Peeled and cubed

~

1 doz. boiled eggs, peeled and chopped

(Of course, I only use our chickens' eggs. They are only fed organic feed and have free range.)

~

1/2 pint of your favorite dill pickles, chopped

(I use my home canned dills. I will share the recipe and canning instructions during canning season.)

~

1/2 sweet onion, diced

~

1 - 1 1/2 cups Mayonnaise

(depending on how moist you like yours)

~

Mix all together in a large bowl.

Salt and pepper to taste.

~

I always sprinkle Paprika on top

('cuz that's how Grandma used to do it!)

I don't know that it adds any flavor

but it looks pretty!

~

~

Perfect for your next picnic!

Chicken Corn Chowder

I'd like to introduce you to my "three sisters!" Well, actually, I don't have three sisters, that is just what I call this standby combination of carrots, onions and celery! I use these three vegetables for the basis for so many of the dishes I cook; soups, sauces and even stir fry.

Here is how I put them to work today.

~

Cook 1/4 lb. natural uncured bacon till almost done.

Add 1/2 sweet onion, chopped

2 stalks celery, chopped

4 organic carrots, chopped

Cook till "three sister's" are tender

~

~

Add 6 thawed, chicken tenderloins, cut into bite sized pieces

Cook till no longer pink.

Season with Sea Salt, Organic Pepper and Mrs. Dash (Garlic and Herb)

When chicken is done, add 3 potatoes, peeled and diced

Cover with 2 cups Organic/Free Range Chicken Broth

Cover pot and simmer till potatoes are done.

Add 2 cups Organic Half & Half

1 cup organic frozen corn kernels

1 teaspoon Superior Touch Better Than Bouillon Chicken Flavor

Heat but do not boil!

(Thicken with 1/4 cup flour/milk mixture)

Season to taste

Then taste...and taste...and...

~

Simple Seafood Salad

Here's a fast, easy salad that can be a

jumping off point for other menu items.

Toss together in a pretty, large bowl;

~

1 lb. Salad Shrimp

1 lb. Immitation Crab meat, chopped to the size of the shrimp meat

3 green onions, thinly sliced (whites only)

1 &1/2 Avocado, chopped

(sprinkled with just a dribble of lemon juice to keep from turning brown)

1 small tomato, chopped

1 cup celery, chopped

1/2 cup Best Foods Mayonaise

Sea Salt, Pepper and Johnny's Seafood Seasoning to taste

~

~

This could be served on a bed of lettuce, stuffed in celery hearts or hollowed out tomatoes or peppers, or as a delicious sandwich filling.

Right now, I am going to stuff myself with some!

Cheese Stuffed Shells

Here is a tasty variation on my recipe for Stuffed Manicotti.

~

Cook Large Shell pasta (25)

or 14 pieces of Manicotti

about 10 minutes in boiling salted water.

Drain and set aside.

~

In a large bowl mix;

1 15oz. tub Ricotta Cheese

1/4 C. grated Parmesan Cheese

2 C. Shredded Mozzarella Cheese

1 Large Egg, beaten

2 T. chopped fresh parsley (I didn't have any today)

~

~

You can use

3 C. Spaghetti Sauce

or "doctor" it up like I do; here's how.

In a pan, fry 1 lb. ground beef

(I use ground venison because Gentleman Farmer hunts and that's what we have in the freezer.)

1/2 small sweet onion, chopped

2 stalks celery, chopped

1-2 cloves garlic, chopped

When browned, add your favorite jar sauce and 2 T. brown sugar

Simmer for a bit.

~

Spread thin layer of sauce on bottom of a 9X13 baking dish.

(I used a round one ~ I rarely follow the rules!)

~

~

Fill shell pasta with cheese mixture and nestle into sauce in dish.

Filling pasta can be messy, but I use my handy small ice cream/cookie dough scoop.

Makes filling go fast.

Manicotti, on the other hand, is always a challenge. I fill a heavy duty zip lock bag with cheese and snip off a corner. Squeeze into Manicotti. Makes filling the tubes easier!

~

~

Top with remaining sauce.

Cover with foil and bake 375* for 35 minutes

(Because I'm a little O.C.D. - see post at The Parables - I don't want foil to come into contact with my food so I always cover with parchment before using foil.)

~

~

This can be topped with more shredded cheese of your choice. I chose not to use any because we don't need it.

Serve with a nice salad and a vegetable and garlic bread!

Enjoy!