RECIPE TAKEN FROM Cynthia Hoover Pear Preserves
6 cups peeled, cored, and sliced pears
1 cup water
1 tablespoon lemon juice
1 (2 ounce) package powdered fruit pectin
8 cups white sugar
2 teaspoons ground allspice
2 teaspoons ground nutmeg
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TAKEN FROM MIKE HIBBS:
Pack raw meat in jars and add 1/2 tsp salt per pint or 1 tsp per qt. leave 1/2 inch headspace. Process in pressure canner 1hr. 15 min. for pints and 1 hr. 30 min. for qts . at 10 pounds pressure.
Continue Reading →Submitted By Sherry Church Browning Here is one of my “go to” recipes. I got it from Quick Cooking Magazine, but tweeked it some.
CHEESEBURGER N FRIES CASSEROLE
2 lb extra lean ground beef or ground turkey
1 can golden cream of mushroom OR regular cream […]
Submitted by Casey Stewart.. I got this from a canning group sounded great.. Campbell’s Bean& Bacon Soup
2 cups navy beans
6 strips crispy fried bacon, minced
3 medium carrots, minced
3 medium celery stalks, minced
1 medium onion, minced
1/2 t. thyme
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RECIPE SUBMITTED BY Rick Thompson Sweet Chicken Bacon Wraps
1 1/4 pounds boneless, skinless, chicken breasts (about 4 breasts)
1 (1-pound) package sliced bacon
2/3 cup firmly packed brown sugar
2 tablespoons chili powder
Preheat oven to 350F.
Cut chicken breasts into 1-inch […]
I have two of these, they are older…
not sure you can buy them new now days.. you prob will have to look on ebay or yard sales.. .. I LOVE IT… look at the photo.. how it takes this zucchini and shreds leaving only […]
Continue Reading →RECIPE SUBMITTED BY: Nancy Josland Dalsin
Cucumbers and Onions
cucumbers, peeled and sliced
onion, peeled and sliced
1 cup sugar
1/2 cup vinegar
Mix up the sugar and vinegar and pour it over the cucumbers and onions. That’s it. You can make more “juice” if you need […]
Continue Reading →BRIGHT WHITE CAKE ICING
3-4 cups confectioners’ sugar
1 cup shortening
2 tablespoons water
1 teaspoon clear imitation vanilla extract
Directions
combine sugar, shortening, water and vanilla.
Beat on low speed to combine, then beat on medium speed for a full five minutes.
It won’t look like […]
Continue Reading →Tiffini Tingler Witte We freeze it, we shred the Zuchinni to use in bread later and the squash we slice thin to fry in the winter =) Gina Ramsburg Daft Thank you! Was not sure if it would freeze good after slicing or shredding!! Continue Reading →
Baked Crab Rangoon… 1/8 tsp garlic salt, 1/8 tsp Worcestershire sauce, 14 won ton wrappers, 1 small green onion, 4 oz imitation crab, 3 oz cream cheese… Bake at 425 °F for 8-10 minutes or until golden brown.
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