Crockpot Ranch Chicken

Crockpot Ranch Chicken

4 lg chicken breasts (with bone and skin)
1 onion, cut into 8 pieces
4-6 potatoes, peeled and cut lengthwise into fourths
2 cans Ranch Style Beans

Salt, pepper, and season the chicken breasts and arrange in the bottom of the crockpot.  Add the onion and potatoes; top with the Ranch Style Beans.  Cook on high for about 4 hours.

*Great throw together meal that you can cook all day.

Mushroom Soup

Ingredients:

4 quarts chicken stock (any good meat stock will do)

3 cups dried mushrooms

4 shallots or 1 small mild onion, finely diced

1/2 stick butter

1/2 cup cold milk

6 T Clear Jel

Bring 1 quart of the chicken broth to a boil, and pour over 1 cup of the dried mushrooms.  Allow it to sit for 1 hour to rehydrate the mushrooms.

Finely chop the remaining 2 cups of mushrooms in the food processor.  

Melt butter in a large saucepan and add shallots.  Cook until lightly browned.  Add the stock and the stock & mushrooms; bring to a low rolling boil.

Mix the clear jel with the milk, and add to the soup mixture.

Ladle soup into pint jars, process at 11 pounds for 45 minutes.

To serve:  heat soup to a boil then add 1/2 pint of heavy cream.

This can be used in place of Cream of Mushroom soup for any recipe.
Yields 8 pints

Sweet Southern Cornbread

Preheat oven to 400º, place 3 T shortening or lard into a 12" cast iron skillet and place into the oven to melt.


1 1/3 cups Flour
1 1/2 cups Cornmeal
9 T sugar
3 T baking powder
1 tsp salt
3 eggs
1 can evaporated milk (or home canned goat milk)

Mix the dry ingredients thoroughly by hand. Add the eggs and milk and mix until well blended. Remove the skillet from the oven and rotate to coat the skillet thoroughly with the oil. Add the hot oil to the batter and mix well. Pour batter into hot skillet and bake in the oven for 45 minutes or until done.

Beautyberry Jelly

We've got these berries growing like mad in our woods, and picked 2 quarts of

berries. To prepare them, rinse and clean the berries, then put them in a heavy
pan and add just enough water to cover them. Bring to a boil then remove from
heat. Cool berries, then strain through a cotton cloth.

To make jelly you need:
4 cups of the juice
4 T bottled lemon juice
1 packet pectin
7 cups sugar

Place the berry juice, lemon juice, and pectin into a heavy saucepan. Bring to
a rapid boil and boil for 2 minutes. Add sugar a bit at a time, then bring to a
boil again. Boil for another 2 minutes and test....when it sheets off a spoon
it's ready. Ladle into jars and process in a BWB for 5 mins.

Toast and Egg Cups

Toast & Egg Cups

Ingredients:

6 slices bread

6 strips of bacon or sausage patties, cooked

6 medium eggs

butter

country gravy

Thoroughly butter 6 holes in a muffin tin.  Insert a slice of bread by holding onto the corners and pushing the center of the bread into the tin.  Lay a piece of cooked bacon or sausage in the bread cup.  Crack an egg into each cup.  Bake at 350º for 25-30 minutes until the egg is firm.  To serve remove each cup and top with a small pat of butter and cover with gravy.

Orange Conserve

A wonderful addition to any smoked or cured meat.  It smells like the holidays!

Orange Conserve
6 Florida Oranges
5 cups Water
1 2" cinnamon stick
4 TBSP Lime juice
1/2 cup ground raisins
1/2 cup chopped nuts
1/2 tsp ground cloves
1/2 cup Grand Marnier

Wash the oranges well.  Cut the oranges into quarters, and remove the peel with a fillet knife (reserve the peel).  Remove the membranes and seeds from the pulp, and dice the pulp...reserving as much juice as possible.
Place the orange peel into a grinder or food processor and pulverize until fine.  Place in a heavy pot, add the water, cover, and bring to a boil.  Boil for 20 minutes.
Add the orange pulp/juice and bring to a boil (uncovered).  Boil for 20 minutes.
Add the sugar, cinnamon, lime juice, Grand Marnier, clove, and raisins....stir well until the sugar has dissolved. 
Cook for 30 minutes stirring frequently.  The syrup should slightly sheet off the spoon.
Stir in the nuts and return to a boil.
Ladle into hot sterile jars....cap....and process in a BWB for 10 minutes.
Makes 6 pints.

Thanksgiving Menu

Thanksgiving Menu
Roast Turkey
Deep Fried Turkey

Sweet Potatoes w/ Marshmallows
Mashed Potatoes
Gravy
Stuffing
Green Bean Casserole
Baby Carrots in Butter

Deviled Eggs
Dinner Rolls

Cranberry Sauce
Green Stuff
Pumpkin Pie
Lemon Meringue Pie
Pecan Pie

Cranberry Juice Cocktail
Cranapple Juice