Recipes

 Please feel free to e-mail any of your favorite recipes to me to post. All ingredients with an asterisk are grown in my garden or raised by me.

15 Bean Chicken Salsa Chili

1 lb 15 bean soup beans
2 lbs *chicken that has been cooked and diced up
2 qt. stock from boiled *chicken for chili
1 jar of your favorite tomato based chunky salsa (mild or medium)
2 bunches chopped *green onions
1 large *red onion
1 *green bell pepper
1 *red bell pepper
2 large cloves of *garlic
3 tablespoons *chili powder (or to taste)
1-teaspoon of your favorite seasoning salt
1-teaspoon black pepper
3 to 5 large diced *carrots

The night before put the bag of 15 beans into the crock-pot and rinse them really well and then let them soak over night. This speeds up the cooking process, which is rather slow in a crock-pot, but its accepted since the crock-pot does such a great job. Next day boil the chicken first and then de-boned it. Remember to save the stock because you will need it to boil the beans in. Next drain the water off the beans, add all the rest of the ingredients into a Crock-Pot in the order listed and set on high for the first hour; after that reduce heat to low and continue to cook for 5 to 6 hours. Check for level of liquid occasionally. Add additional stock or water if soup appears too thick for your taste. Check beans for tenderness. If not soft, cook at simmer for another 1/2 hour. Feel free to add a small can of corn and serve with French bread. It is yummy.

Ruth's Split Pea Soup

1 pound of sausage (your choice) browned and drained
6 Cups of water
1 bag (21/2 cups) dry split peas
2 medium potatoes, diced
3 large *carrots, shredded
1 *onion chopped
1/2 tsp *marjoram
1/2 tsp. pepper

Wash dried peas, and soak the night before. The next day combine all ingredients in your crock pot and cook on low setting for 4 to 6 hours or until done. Serve with hot french bread.

 

 

Healthy Pumpkin Bread

3½ cups whole wheat flour
2 teaspoons baking soda
1½ teaspoons salt
 2 teaspoons cinnamon
 1 teaspoon ground nutmeg
 1 teaspoon cloves
 2 cups sugar
 1 cup of honey
 1 cup canola oil
 4 *eggs (I use fresh brown eggs or duck eggs)
 2 cups canned pumpkin or fresh *pumpkin that has been boiled, and mashed
1/2 cup walnuts
1/2 cup *raisens

Preheat oven to 180 °, Sift dry ingredients together, Mix pumpkin, water, oil and eggs together in another bowl. Pour into dry mixture and mix well. Pour into 2 greased 9x5x3-inch loaf pans. Bake 1 hour and 15 minutes or until toothpick inserted in middle of loaf comes out clean. Cool before removing from pans

Well its time I break out an exciting dessert for you all to try... This recipe is guaranteed to make you happy. If you have kids buy a bag of pumpkin candies to top off each brownie. This will make pumpkin haters into pumpkin lovers.

Quick Pumpkin Iced Brownies

• 1 box of your favorite Brownies Mix
• 1/4 cup canned pumpkin
• 1 small bag of chopped walnuts or pecans
• 2 *eggs

    1.    Heat oven to 350°F (325°F for dark or nonstick pan). Grease bottom only of 9-inch square pan with shortening or cooking spray.
    2.    Make brownie batter as directed on box, using 1/4 cup canned pumpkin, nuts and the 2 eggs. Spread batter in pan.
    3.    Bake 40 to 45 minutes or until toothpick inserted 1 inch from side of pan comes out almost clean. Cool completely. Frost and then cut into 4 rows by 4 rows. Serving suggestion: top each brownie with small pumpkin candy. Store covered in refrigerator.

Icing

• 1 package (8-ounce) cream cheese, softened
• 1/4 cup canned pumpkin
• 1/4 cup (1/2 stick) margarine
• 1/2 teaspoon pure vanilla extract
• 4 cups confectioners' sugar, sifted

1. Blend the cream cheese, pumpkin, margarine, and vanilla in a large bowl using an electric mixer set at medium speed until smooth. Add the powdered sugar and continue to beat until light and creamy -- about 5 more minutes.

 Roasted Guinea Fowl served with Braised Lentils

• 3 *sage leaves
• 4 cloves *garlic, chopped
• 1 sprig rosemary
• Salt and freshly ground black pepper to taste
• 2 to 3 Ts extra virgin olive oil
•  4 cloves *garlic, chopped
• 1(2 1/2-pound) *guinea fowl, split in half
• 6 slices of bacon

1.   Pre-heat the oven to 350°f.
2. COMBINE 2 slices of bacon, garlic, sage, and the leaves of the rosemary and chop until the mixture is very fine. Add a little salt and pepper and combine with 1 T of the oil. Rub the outside of each bird with this mixture and lay in a roasting pan that will just hold them. Drape 2 bacon slices over the top of each breast and sprinkle with a little more salt and pepper.
3. Roast for 1 and a half hours and baste with more olive oil as needed. If the juices run clear when the meat is pierced with a fork, the bird is done.
4. Delicious served with Braised lentils.

 Braised Lentils
 
1 small bag of lentils
2 sticks of celery finely chopped
1 small *onion finely chopped
1 small *bell pepper
2 carrots finely chopped
2 cloves of *garlic finely chopped
olive oil
1 *Bay Leaf
1tsp of sea salt
dash of pepper

1. Fry the onions, celery, carrots, bell pepper, and garlic in olive oil
2. Add the lentils, bay leaf, salt, pepper, and enough water to cover
3. Simmer for 30 minute until softened
4. Serve with a sprinkling of fresh parsley