Sunday, December 2, 2012

December 2012 Newsletter

Food for thought:

Thank You, Great Spirit, for the beautiful gems You've placed in my pathway.
Family, friends, all of nature to brighten my life each day.
Thank You, Great Spirit, for the varied ingredients You've provided to compile life's recipe.
Family, friends, all of nature; unique, yet pertinent, compiled to reveal a life of beauty.
Thank You, Great Spirit, for Your Love and Guidance, that You shower upon us each day.
Family, friends, all of nature; leaving a glimpse of You while crossing my pathway.
                                     Paula 2003

Can't go through the holidays without thinking of Becky...
2 cups red or green bell pepper strips
2 cups cider vinegar
1/4 cup (or more, depending on taste) chopped fresh jalapeno peppers
1 cup dried apricot halves, slivered
6 cups sugar
3 oz. liquid pectin
Combine pepper strips, vinegar and jalapeno peppers in a blender or food processor.
Pulse until small chunks remain.
Combine with apricot slivers and sugar in saucepan; bring to a boil.
Boil and stir 5 minutes. Remove from heat; skim off any foam.
Cool 2 minutes; stir in pectin. Pour into sterilized jars; seal at once.
(If desired, process in boiling water bath 15 minutes). Makes 6 1/2 cups.
Carolea's Jamaican Jerk Shrimp
2 pounds frozen peeled LARGE cooked shrimp (with tails)
1 tablespoon Jamaican Jerk seasoning
1 tablespoon cooking oil
1-1/4 cups from a 24-26 oz. jar refrigerated sliced papaya, drained and coarsely chopped
1 (8 oz.) can/jar pineapple junks, drained
1/4 cup chopped roasted red sweet peppers
1/4 cup sliced green onions (not just the white – include the green part)
1 teaspoon finely shredded lime peel
2 tablespoons lime juice
2 cloves garlic, minced

Thaw shrimp.  Place shrimp in a resealable plastic bag.  Add Jerk seasoning and oil to shrimp.  Seal bag; turn to
coat shrimp.  Chill for (at least) 30 minutes.

In a medium bowl, combine papaya, pineapple, sweet peppers, sliced green onions, lime peel, lime juice and
garlic.  Cover and chill until serving time.

To serve, gently stir together the shrimp and fruit mixture.

Makes 12 servings (?).

NOTE:  I have substituted refrigerated jarred mango for the papaya and after making the dish the first time I added
an additional teaspoon of Jerk seasoning and ONE TEASPOON of lemon juice.

Carolea Dick
Newton, KS
August 2011
Crockpot Caramelised Onions
Becky aka decolady
Caramelising onions in the slow cooker eliminates the possibility of burning them that exists when you cook them on the stove top. An added bonus is the broth you end up with, which can be used in other dishes along with or separately from the onions. Use the onions and liquid to flavor soups, stocks, and stews. They make a wonderful addition to risotto, a perfect pasta sauce, and the world's best pizza topping (for this use you will have to drain off the liquid first). The onions can be served on their own as a vegetable to accompany fish, meat, or fowl. Cooking for a very long time insures they are a deep mahogany color.
3 lbs Vidalia or other sweet onions (4-5 onions, 3-4” diameter)
8 Tbsp (1 stick) butter
Peel onions and cut into 1/8” thick to ¼” thick slices. Place the onions and butter in the slow cooker, cover, and cook on LOW for 12-14 hours, or until the onions are deep brown and very soft. It's almost impossible to overcook these; make sure to let the onions cook until they are mahogany colored.
1. If you have a larger slow cooker, you can double the onions, but probably don't need to double the butter.
2. When you drain and chill the onions, the onion-flavored butter will congeal on the surface of the cooking liquid. Skim it and use it when you sauté other vegetables, over pasta, or in risotto.
3. I like to put these on at night and then they are ready in the morning.
Makes about 3½ cups.
1. These are so easy. Tonight I used about 6 onions to fill the crockpot. They were a little large, so I quartered the onions lengthwise before slicing. They are in the crockpot now. I will make a photo of them tomorrow after they are cooked.
2. My crockpot is one of the older ones that cooks more slowly. If you have newer one you probably will need to adjust the time.
Sunday Gravy
Originally posted by upstate  aka Maria in Recipe Requests
No secret at all. Here you go..........
2 Tbs. of olive oil
1/4 cup chopped onion
- Saute onion in oil until transparent.
1 whole clove garlic
assorted meat (normally it’s beef and pork for flavoring ~ the meatballs provide the beef and for pork you can use pork spare ribs, pork neck bones or make brascioles with pork steaks) ~ recipes follows.
- Add garlic and meat to the pan. Brown meat.
- Add 1 glass of white wine ~ cook until alcohol evaporates. Then add:
1 large can of crushed tomatoes (I use my own canned)
1 large can of tomato puree (I use my own canned)
enough water to cover meat
2-3 small cans of tomato paste (depending on thickness desired)
- Season with salt and pepper to taste. Add additional tomato paste if sauce is too watery. If too thick, you can dilute with a bit of water or wine.
- Add the meatballs to the sauce and top with several fresh basil leaves. Put lid on the pan and simmer slowly for several hours until cooked. You can add a pinch of baking soda to reduce acidity.
1 lb. ground beef
1-2 beaten eggs
bread crumbs (1/4 cup)
grated romano cheese (1/4 cup)
chopped parsley ~ 2 TBS.
chopped garlic (1 clove)
salt/pepper to taste
- Mix all ingredients and shape into small balls. No need to fry or pre-cook. Drop into your sauce gently.
Brascioles (pork steaks):
lay piece of meat flat
add small pieces of chopped garlic
1/4 tsp. grated romano cheese
pinch of salt/pepper
chopped flat leaf parsley
- Roll tightly and secure with toothpick. Brown with other meats before adding to sauce. 
Salt Potatoes
5 pounds new potatoes
1 1/2 cups fine salt or 2 cups Kosher Salt
8 tablespoons butter, melted
1.Wash the potatoes and set aside. Fill a large pot with water; stir in salt until it no longer dissolves and settles on the bottom. Place potatoes in the pot and bring to a boil; reduce heat and simmer until potatoes are tender but firm, about 15 minutes. Drain; cover to keep hot.
2.While the potatoes are cooking, melt the butter in a small pan over medium high heat, or in microwave. Serve immediately poured over potatoes.
Clyrelle's recipe for RED VELVET CAKE
1/2 cup crisco 1/1/2 cups sugar
2 eggs 2 1/4 cups cake flour
2 tbsp cocoa 1 tsp salt
1 cup buttermilk 2 oz red food coloring
1 tsp vanilla 1 tbsp vinegar
1 tsp baking soda
cream crisco, sugar,and eggs. sift cake flour,cocoa and salt together sift well. add alternately dry mix with buttermilk and crisco mixture. add food coloring and vanilla in seperate bowl mix baking soda and vinegar then add to batter. pour into 3 greased and floured cake pans bake 350 for about 25 minutes ICING
1 cup milk
2 tbsp flour
1 tsp vanilla
1 cup crisco
1 cup reg sugar
cook milk and flour until thick, cool must be cool. beat crisco and sugar till light and fluffy. add vanilla and cooked milk-flour mixture. beat until it reaches consistency of whipped cream spread between layers sides and top
I double the recipe for the icing so there will be enough.