This is for a double batch, perfect for serving and using a Foodsaver or some other device to save the leftovers for later! To make a single batch, simply cut the recipe in half. I use canned, pressure cooked meats in this recipe - you can simply use two pounds of beef (or beef/buffalo, for best flavor), shredded or cubed for a single batch, or 3 to 4 pounds for the double batch below:
If you have friends with gardens, chances are that you also have friends with chickens ... or you may have them yourself! Show them off on this website!
Share with other gardeners, and maintain photo galleries to share with your friends. Learn from others in habitat zones similar to your own.
Wild Rice Soup
Prep Time 15 mins. Cook Time 2 hrs, 20 mins.-3 hrs, 20 mins.
1 1/2 cups wild rice
6 strips bacon
1 cup chopped onion (about 1 medium)
1 cup chopped celery (about 2 medium stalks)
1 cup chopped carrots (about 2 medium)
2 cans (10 3/4 oz. each) condensed cream of chicken soup
1 can (14 oz.) chicken broth
2 cups shredded Cheddar cheese
1 1/2 cups half-and-half
1/2 tsp. black pepper
Basmati rice is a long grained thin rice. It has a delicate flavor and taste and a clear shiny rich look when cooked. It is a prefered variety of rice for many rice preparations. Though it is a bit more expensive, it's taste, aroma and look is worth the price.
As it is a delicate rice it needs special care while handling and cooking to get the best results.
Ingredients for 3 servings of basmati rice:
Basmati rice - 1 cup.
Water - 1 3/4 cup.
Salt (optional)- 1/4 tsp.
1 cup sugar
1/2 cup butter
1 tsp vanilla
2 large eggs
Two 2 oz. squares of unsweetened chocolate (melted and cooled a bit)
1/2 cup flour
Cream together the butter and sugar.
Into the creamed mixture, add two eggs and beat well. Beat some more if you want the fudge to be chewy.
Blend in the unsweetened chocolate. Add vanilla, and stir in the flour.
Pour into greased 8x8-inch pan and bake at 325 degrees for 35 minutes, or until toothpick inserted in the middle comes out clean.
I set up the first hive today ... my bees will be here on April 16, 2016. They are on order from Stedman's Bees in Silverdale. These are exciting times and I'm looking forward to my very first season as a beekeeper!
If you are a beekeeper, please participate in this forum so we can all learn from one another. I'm the first to admit that I'm a newbee (pun intended) at this. I have read many books and watched hours of videos but that doesn't come close to what I learn when I talk to a fellow beekeeper.
Getting excited now!!!
2 pkg active dry yeast
1 1/4 cups warm water (105-115 degrees)
1 cup warm water
3 tbs sugar
1 tsp salt
3 tbs shortening
Margarine or butter, softened
1 cup finely chopped green pepper
1 cup finely chopped red bell pepper (dehydrated peppers)
1 cup chopped onion (dehydrated)
1 cup grated sharp cheddar cheese
6 to 6 1/2 cups Gold Medal "Better for Bread" flour.
This dip can be prepared the night before, covered with plastic wrap, refrigerated, and then baked right before serving.
1 (14 oz.) can artichoke hearts, drained, then blended or chopped
1 cup mayonnaise
1 cup Parmesan cheese
1/2 tsp garlic powder or 1 clove garlic, minced
Mix all ingredients. Pour into 9-inch pie pan and bake 20 minutes or until lightly browned at 350 F. Garnish with chopped tomatoes and scallions. Serve with Ritz Crackers.
1/2 cup Yellow corn meal
1/2 cup flour
1 tbs Sugar
1 tsp Dry mustard
1 tsp Baking powder
1/2 tsp Salt
1/2 cup Milk
1 Egg, lightly beaten
1 tbs Melted shortening
6 Skewers or sticks
Combine the cornmeal, flour, sugar, mustard, baking powder and salt, mixing well.
Add the milk, egg and shortening, mixing until very smooth.
Pour the mixture into a tall glass.
Put the frankfurters on sticks.
Dip them into the cornmeal batter to coat them evenly.
2 tbs canola oil
1/2 cup chopped onions
1 tsp minced garlic (or power)
1 1/2 cups chicken broth
1 1/2 cups canned, chopped green chilies
1/2 tsp dried oregano
1/2 tsp ground cumin
1/2 tsp black pepper
Salt to taste
2 tbs corn starch
In large food processor:
3 lg jalapeno peppers (seeds and all)
1 can whole tomatoes and juice
1 med onion
4 cloves garlic
2 lemons (juice only)
1 whole bunch cilantro
Salt to taste
Combine all in processor to desired consistency. Add salt and/or lemon to taste.