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Chili

Ingredients

4 pounds ground beef
4 cloves garlic, chopped
1 16-ounce can tomato sauce
1 6-ounce can of tomato paste
4 tablespoons chili powder
2 teaspoon ground cumin
2 teaspoon ground oregano
2 teaspoon salt
1/2 teaspoon cayenne pepper
2 15-ounce can kidney beans, drained and rinsed
2 15-ounce can pinto beans, drained and rinsed

Directions

Roast the garlic and add the ground beef into a large pot. Cook over medium heat until browned. Drain off the excess oil, and then add the tomato paste, tomato sauce, chili powder, cumin, oregano, salt and cayenne. Stir together, cover, and reduce the heat to a simmer.

Simmer for about 60 minutes. If the mixture becomes too dry, add water as needed.

After an hour, taste and adjust the seasonings. Add the beans and simmer for 15 minutes.

Homemade Apple Pie

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Crust

  • 3 1/2 cups flour
  • 1/2 cup fine sugar (if using standard granulated sugar - run it through the blender)
  • 2 1/2 sticks of cold butter diced (put in freezer) cut into mixture
  • 4 tsp cold water
  • 1 egg yolk
  1. Combine flour, sugar, and butter with a cutter or a masher. Try keep the mixture as cold as possible.
  2. Combine the water and egg yolk in a cup and then add the the mixture. This is easiest done by hand.
  3. Once you have a dough ball, divide it in half, and use one half to press the bottom (rough and thick is fine).
  4. Roll the other half of dough between saran wrap so that it will cover the top of the pie.

Fill & Bake

  1. Core and peel 8-9 apples
  2. Toss a little flower in with the apples
  3. Mound the apples in the pie
  4. Add the top crust, pinch the edges
  5. Glaze - brush a little water on the top crust then sprinkle a little sugar
  6. Cut a few slits in the top
  7. Bake at 375 for about 50-60 minutes, be careful not to burn the edges

http://video.google.com/videoplay?docid=-2203346122952247928&hl=en

Dill Pickles

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Ingredients

  • 6-8 quart jars, lids & rings
  • fresh dill, heads w/ stems
  • cucumber, washed, and soaked in cold water
  • 1 or 2 garlic cloves per jar

Brine

  • 8 1/2 cups water
  • 2 1/4 cups white vinegar
  • 1/2 cup pickling or kosher salt
click to enlarge

Directions

  1. Sterilize quart jars; set aside.
  2. Fill canning pan half-full with tap water; set on burner over high heat.
  3. Sterilize lids and rings
  4. In a large saucepan, bring water, vinegar and salt to boil; turn off the heat; set aside. (if desired, adjust amount of vinegar & salt to taste)
  5. Place a layer of dill at the bottom of each jar, along with one garlic clove, then pack the cukes into the jar to the neck of the jar ... squeeze cukes into the jar tightly.
  6. click to enlarge
  7. Once jars are loaded, pour in the brine leaving half-inch head space in each jar then wipe the top of the jar.
  8. Add lid and ring to each jar, tightening evenly.
  9. Place jars into canner with water JUST to the necks of the jars.
  10. Bring water to a light boil for 10-15 minutes. If you over boil the pickles can get soggy.
  11. Remove jars, set on a dish towel on the kitchen counter, cover with another dish towel & let cool.
  12. Check for seal (indented lid), label jars or lids, store in cool dark cellar or cupboard. (If seal did not take, you can put the jar in the fridge and eat after a week.

NOTES: When washing/scrubbing cukes, sort them into piles by size. This helps when packing the jars.