SALT DOUGH ART

On January 24, 2014 By
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PHOTO’S & RECIPE  SUBMITTED BY Leslie Kendall Pease PLEASE VISIT Leslie Pease Pampered Chef for more ideas http://new.pamperedchef.com/pws/lesliepease Artistic Bread Dough (Salt Dough, NOT for eating.) A long-lost friend, Flora Justice, gave me this perfect recipe many years ago.

Add 1 1/2 cups salt to 1 3/4 […]

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How to Can

 

First off you should read your manual for your Pressure Canner.. but here is the gist of it.

FIRST OFF… you need to know the difference between a Pressure Canner, A Pressure Cooker, and Water Bath Canning!!!

below […]

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LORA’S MEATLOAF TIP

On January 24, 2014 By
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MEATLOAF TIP SUBMITTED BY Lora Evans my moms meatloaf trick instead of adding bread crumbs or oats add in a box of stuffing mix made my meatloaf delish yesterday evening! Donna Keegan Sounds like a delicious idea Lora Evans it really […]

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CRANBERRY COCONUT POUND CAKE

On January 24, 2014 By
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This recipe is actually a coconut pound cake I got from my Mother in law Willa… here I just added 1 cup of dried cranberries to the batter .. perfect for Christmas time.. a beautiful and tasty cake.. but I warn you it is VERY hard to get […]

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CANNED BROWN BEANS

On January 24, 2014 By
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CANNED BROWN BEANS (WITH VENISON or WITHOUT)

You MUST use a pressure canner to can beans– a water bath canner is not suitable for low-acid foods, such as beans, use a pressure canner!

 

First you soak your dried pinto beans overnight in a […]

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AVOCADO VS. MAYO

On January 23, 2014 By
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RECIPE AND PHOTO SUBMITTED BY Tisha Jones SMART TIP: Use Avocado vs. Mayo – Plus Recipe  

Mash up an avocado and use it in place of mayo. If you don’t care for the savory taste of avocado, then made a nice guacamole instead.

[…]

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SHAWN’S OATMEAL DELUX COOKIE

On January 23, 2014 By
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RECIPE AND PHOTO SUBMITTED BY Shawn Lively

It has been a while since I’ve posted anything here…


Shawn’s Oatmeal Delux Cookie

(Big Formula) Divide by 1/2 for normal Batch.

2 C. Butter.

2 C. Sugar

2 C. Dark Brown Sugar.

4 Eggs

2 Tbsp. […]

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FRENCH ONION SOUP

On January 23, 2014 By
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FRENCH ONION SOUP

4 tbsp butter

2 Tbsp veg oil

2 1/2 lb onions thinly sliced

1 tsp salt

3 Tbsp flour

5 cans beef stock or mix beef and chicken stock  (or can make stock from bullion)

 

Preheat oven to 325

in heavy 4-5 quart soup […]

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RECIPE AND PHOTOS SUBMITTED BY Irma’s Ivy Lane A perfect winters day to have the oven on …. Pork Shoulder Roast Irma’s Ivy Lane -I added a couple inches of water before browning. Temp was 400 degrees. Once brown, I filled roaster half full […]

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PHOTO AND VALENTINE IDEA SUBMITTED BY Cherie Antin Fasbinder Today’s Valentine’s craft… dollar store candles & candies – total project $3.00!!

 

 

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