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Anyone getting any shrooms?
If you're getting some wild morels, here's a great recipe for them. This is so creamy and delicious.
Cream of Wild Mushroom Soup
Here's the soup ..and I am serious about the stirring or it will scorch.. LOL!
half a stick of butter - reserve about a 1 tablespoon chunk
3 stalks celery diced
one small diced onion, preferably a sweet one
1 glove garlic minced
3 - 4 cups chopped, wild mushrooms
1 TBSP each Rosemary, parsley, thyme, oregano and basil
(sorry I just cut bundles from the garden.. this really is an estimate..)
Using the butter sauté all of the above ingredients until the vegetables are clear.
Melt the other chunk of butter in a heavy soup pot...stir in a small handful ( I have little hands and use whole wheat flour) flour and brown it to make a good thick bubbly roux...
Into the roux, gradually stir in about 4 cups half and half & let this simmer and get bubbly.. add about two tablespoons of lawry's perfect blend seasoning a rub - fish and seafood... keep stirring cause this will scorch if you aren't careful, then dump in all the sautéed goodies and stir some more...heat everything through.. I let mine simmer a good little bit to get a rich full shroomy flavor...
If that seems to thick or too creamy.. you can always thin it with a little milk or chicken broth.. but me... I just like it really smooth and creamy and thick.. almost like a chowder..
a shortcut version, that is really just as good and not quite so time consuming, is to brown the shrooms etc., in the butter in the skillet.. transfer to the soup pot, dump in a can of cream of celery soup and a quart of half and half.. bring it to a good boil then transfer to the crock pot.. yummy when you come back in the door from the woods!
UPDATE: Just talked to my kiddo.. she thinned her leftovers with a little milk, baked slices of deer roast with potatoes and carrots in it.. she says yummy that way too!
Cream of Wild Mushroom Soup
Here's the soup ..and I am serious about the stirring or it will scorch.. LOL!
half a stick of butter - reserve about a 1 tablespoon chunk
3 stalks celery diced
one small diced onion, preferably a sweet one
1 glove garlic minced
3 - 4 cups chopped, wild mushrooms
1 TBSP each Rosemary, parsley, thyme, oregano and basil
(sorry I just cut bundles from the garden.. this really is an estimate..)
Using the butter sauté all of the above ingredients until the vegetables are clear.
Melt the other chunk of butter in a heavy soup pot...stir in a small handful ( I have little hands and use whole wheat flour) flour and brown it to make a good thick bubbly roux...
Into the roux, gradually stir in about 4 cups half and half & let this simmer and get bubbly.. add about two tablespoons of lawry's perfect blend seasoning a rub - fish and seafood... keep stirring cause this will scorch if you aren't careful, then dump in all the sautéed goodies and stir some more...heat everything through.. I let mine simmer a good little bit to get a rich full shroomy flavor...
If that seems to thick or too creamy.. you can always thin it with a little milk or chicken broth.. but me... I just like it really smooth and creamy and thick.. almost like a chowder..
a shortcut version, that is really just as good and not quite so time consuming, is to brown the shrooms etc., in the butter in the skillet.. transfer to the soup pot, dump in a can of cream of celery soup and a quart of half and half.. bring it to a good boil then transfer to the crock pot.. yummy when you come back in the door from the woods!
UPDATE: Just talked to my kiddo.. she thinned her leftovers with a little milk, baked slices of deer roast with potatoes and carrots in it.. she says yummy that way too!
Cinnamon Ring Pickles
2 gallons, sliced large green cucumbers, unpeeled
2 cups pickling salt
8 ½ quarts water
7 cups white vinegar
1 TBSP powdered alum
1 tsp. green food color
12 cups sugar
4 sticks cinnamon
Cut unpeeled cucumbers in thirds, crosswise, and use a knife or small spoon to remove the seeds. Slice in ½ inch rings, (there should be 2 gallons of rings). Add salt and 8 quarts water; let stand 5 days. Drain after the 5 days are up.
Combine 1 cup vinegar, alum and food coloring in large pan/kettle. Add cucumber rings and water to cover. Simmer rings for 2 hours. Drain.
Make syrup by bringing 6 cups vinegar, 2 cups water, 12 cups sugar and cinnamon to a boil. Pour over the rings and let stand overnight. Drain.
Reheat syrup and pour over the rings. Repeat for 3 days. On the third day, pack rings in hot, sterilized jars. Pour boiling syrup over rings, seal and process in boiling water canner for 20 minutes. Makes 9 pints of yummy pickle rings. This is an old, old recipe from my Aunt Marvel.
2 cups pickling salt
8 ½ quarts water
7 cups white vinegar
1 TBSP powdered alum
1 tsp. green food color
12 cups sugar
4 sticks cinnamon
Cut unpeeled cucumbers in thirds, crosswise, and use a knife or small spoon to remove the seeds. Slice in ½ inch rings, (there should be 2 gallons of rings). Add salt and 8 quarts water; let stand 5 days. Drain after the 5 days are up.
Combine 1 cup vinegar, alum and food coloring in large pan/kettle. Add cucumber rings and water to cover. Simmer rings for 2 hours. Drain.
Make syrup by bringing 6 cups vinegar, 2 cups water, 12 cups sugar and cinnamon to a boil. Pour over the rings and let stand overnight. Drain.
Reheat syrup and pour over the rings. Repeat for 3 days. On the third day, pack rings in hot, sterilized jars. Pour boiling syrup over rings, seal and process in boiling water canner for 20 minutes. Makes 9 pints of yummy pickle rings. This is an old, old recipe from my Aunt Marvel.
Chinese Cole Slaw
Chinese Coleslaw
2 pkgs. Pre-cut slaw
2 pkgs. Ramen noodles, broken up
2 bunches green onions, chopped
1 pkg. sunflower kernels
1 tsp. dill weed
1 cup sugar
½ cup white vinegar
¼ cup canola oil
Mix sugar, vinegar, dill weed & oil and add ramen noodles, (do not use the chicken seasoning which is in each ramen noodle package) and shake well. Refrigerate noodles and vinegar mixture overnight.
Add dressing and noodle mix to salad, onions, sunflower kernels and toss, an hour or two before serving.
This is the best slaw I’ve ever eaten.
2 pkgs. Pre-cut slaw
2 pkgs. Ramen noodles, broken up
2 bunches green onions, chopped
1 pkg. sunflower kernels
1 tsp. dill weed
1 cup sugar
½ cup white vinegar
¼ cup canola oil
Mix sugar, vinegar, dill weed & oil and add ramen noodles, (do not use the chicken seasoning which is in each ramen noodle package) and shake well. Refrigerate noodles and vinegar mixture overnight.
Add dressing and noodle mix to salad, onions, sunflower kernels and toss, an hour or two before serving.
This is the best slaw I’ve ever eaten.
Jo's Garliky Spaghetti
Jo’s Garlicky Spaghetti
1 lb. ground chuck
1 large sweet onion, diced
1 large green pepper, diced
2 TBSP minced garlic, heaping
2 tsp. garlic salt
1 - small can mushrooms, with juice
1 - 15 oz. can diced tomatoes
1 small can tomato sauce
½ lb. angel hair pasta
Parmesan Cheese, optional
Brown ground chuck in saucepan, with onions & green pepper. Cook until the meat is browned and the veggies are translucent. Drain any grease that has cooked off, there shouldn’t be much. I usually scrap the meat aside and use a folded paper towel to soak up the little bit of grease.
Add the minced garlic, garlic salt, mushrooms, tomatoes and tomato sauce. Simmer for about ½ hour to blend flavors. Cook the angel hair pasta in water, which only takes about 4 minutes, or 5 minutes if you like it softer. Drain in a colander and put back into pan in which you cooked it in. Add the simmering meat sauce and stir well to blend meat, sauce and pasta.
Serve with a nice salad for a complete meal. I also add Parmesan Cheese and/or a little more garlic salt on my plate.
**NOTE: This spaghetti recipe can also be doubled easily. Add a salad, garlic toast and your favorite beverage, and you’ve got a super, complete meal. Enjoy!
1 lb. ground chuck
1 large sweet onion, diced
1 large green pepper, diced
2 TBSP minced garlic, heaping
2 tsp. garlic salt
1 - small can mushrooms, with juice
1 - 15 oz. can diced tomatoes
1 small can tomato sauce
½ lb. angel hair pasta
Parmesan Cheese, optional
Brown ground chuck in saucepan, with onions & green pepper. Cook until the meat is browned and the veggies are translucent. Drain any grease that has cooked off, there shouldn’t be much. I usually scrap the meat aside and use a folded paper towel to soak up the little bit of grease.
Add the minced garlic, garlic salt, mushrooms, tomatoes and tomato sauce. Simmer for about ½ hour to blend flavors. Cook the angel hair pasta in water, which only takes about 4 minutes, or 5 minutes if you like it softer. Drain in a colander and put back into pan in which you cooked it in. Add the simmering meat sauce and stir well to blend meat, sauce and pasta.
Serve with a nice salad for a complete meal. I also add Parmesan Cheese and/or a little more garlic salt on my plate.
**NOTE: This spaghetti recipe can also be doubled easily. Add a salad, garlic toast and your favorite beverage, and you’ve got a super, complete meal. Enjoy!
Zucchini Casserole
What to do with all that zucchini you've got? Make this delicious casserole. It travels well to your family reunion too. Happy eating!
~ Zucchini Casserole ~
1 ½ lb. ground beef or chuck zucchini, unpeeled & thin sliced
Red potatoes, thinly sliced Velveeta cheese
1 TBSP minced onion 16 oz. sour cream
1 can condensed cream of mushroom soup
Spread browned & drained hamburger evenly, over the bottom of a 9 x 13 baking pan. Sprinkle mined onion evenly over hamburger. Layer zucchini, overlapping, over all the hamburger, layer potatoes, overlapping, over zucchini. Place thin slices of Velveeta over vegetables, covering entirely, with ¼ inch space between each slice. This doesn’t have to be exact. Another layer of zucchini over cheese, another layer of potatoes over this, then one last layer of cheese over it all. Heat sour cream and condensed mushroom soup, in a saucepan, until hot and pour this over the top of the entire mixture, working down around edges.
Bake for 1 hour and 15 minutes, (until veggies are tender) in a 350* oven.
This is a delicious casserole and has been a favorite of my grown children, since childhood. Store leftover, if any, in refrigerator. This should be covered for reheating.
~ Zucchini Casserole ~
1 ½ lb. ground beef or chuck zucchini, unpeeled & thin sliced
Red potatoes, thinly sliced Velveeta cheese
1 TBSP minced onion 16 oz. sour cream
1 can condensed cream of mushroom soup
Spread browned & drained hamburger evenly, over the bottom of a 9 x 13 baking pan. Sprinkle mined onion evenly over hamburger. Layer zucchini, overlapping, over all the hamburger, layer potatoes, overlapping, over zucchini. Place thin slices of Velveeta over vegetables, covering entirely, with ¼ inch space between each slice. This doesn’t have to be exact. Another layer of zucchini over cheese, another layer of potatoes over this, then one last layer of cheese over it all. Heat sour cream and condensed mushroom soup, in a saucepan, until hot and pour this over the top of the entire mixture, working down around edges.
Bake for 1 hour and 15 minutes, (until veggies are tender) in a 350* oven.
This is a delicious casserole and has been a favorite of my grown children, since childhood. Store leftover, if any, in refrigerator. This should be covered for reheating.
Cauliflower Salad...
1 head lettuce, shredded
1 head cauliflower, florets only
2 cups Miracle Whip
1 medium onion, shredded
1 lb. fried crumbled bacon
1/3 cup Parmesan cheese
1/2 cup granulated sugar or Splenda
Layer, in order, in large bowl with lid. Refrigerate for several hours or over-night. Toss just before serving.
This recipe is very good and comes from my mother Alice Saunders, now in Heaven. Thanks Mom! ♥
1 head cauliflower, florets only
2 cups Miracle Whip
1 medium onion, shredded
1 lb. fried crumbled bacon
1/3 cup Parmesan cheese
1/2 cup granulated sugar or Splenda
Layer, in order, in large bowl with lid. Refrigerate for several hours or over-night. Toss just before serving.
This recipe is very good and comes from my mother Alice Saunders, now in Heaven. Thanks Mom! ♥
Hot Bacon Dressing...
8 slices bacon
1-1/2 cups granulated Splenda
3 tsp. not/starch
1/2 tsp. salt
1/4 cup water
1/2 cup white vinegar
Place bacon in a large, deep skillet. cook over medium high heat until evenly brown. Drain, crumble and set aside.
In a medium bowl, whisk together the Splenda, not/starch and salt, and slowly pour in water and vinegar, whisking constantly.
In a medium skillet, add the crumbled bacon and pour the vinegar mixture over it. Cook over medium heat, stirring constandtly, until mixture thickens.
As is, this is a low-carb recipe. Substitue regular sugar and corn starch for those ingredients, and you have a regular recipe. Either way, this is delicious over any salad, especially a spinach salad. Hope you enjoy it! ♥
1-1/2 cups granulated Splenda
3 tsp. not/starch
1/2 tsp. salt
1/4 cup water
1/2 cup white vinegar
Place bacon in a large, deep skillet. cook over medium high heat until evenly brown. Drain, crumble and set aside.
In a medium bowl, whisk together the Splenda, not/starch and salt, and slowly pour in water and vinegar, whisking constantly.
In a medium skillet, add the crumbled bacon and pour the vinegar mixture over it. Cook over medium heat, stirring constandtly, until mixture thickens.
As is, this is a low-carb recipe. Substitue regular sugar and corn starch for those ingredients, and you have a regular recipe. Either way, this is delicious over any salad, especially a spinach salad. Hope you enjoy it! ♥
A FUN recipe........
ZIPLOC OMELETTE
This works great! Good for when the family is together. The best part is that no one has to wait for his/her special omelet.
* Have guests write their names on a quart-size Ziploc freezer bag with permanent marker.
* Crack 2 eggs into the bag (not more than 2) and shake to combine them.
* Put out a variety of ingredients such as: cheeses, ham, onion, green pepper, tomato, hash browns, salsa, etc.
* Each guest adds prepared ingredients of choice to the bag and shakes. Make sure to get the air out of the bag and zip it up.
* Place the bags into rolling, boiling water for exactly 13 minutes. You can usually cook 6-8 omelets in a large pot. For more, make another pot of boiling water.
* Open the bags and the omelet will roll out easily. Be prepared for everyone to be amazed.
* Nice to serve with fresh fruit and coffee cake; everyone gets involved in the process and it's a great conversation piece.
Imagine having these ready the night before, and putting the bag in boiling water while you get ready. And in 13 minutes, you get a nice omelet for a quick breakfast!
I used tomatoes, ham, green onions, cheddar cheese and mushrooms in this one.
Try it! It really works well!
This works great! Good for when the family is together. The best part is that no one has to wait for his/her special omelet.
* Have guests write their names on a quart-size Ziploc freezer bag with permanent marker.
* Crack 2 eggs into the bag (not more than 2) and shake to combine them.
* Put out a variety of ingredients such as: cheeses, ham, onion, green pepper, tomato, hash browns, salsa, etc.
* Each guest adds prepared ingredients of choice to the bag and shakes. Make sure to get the air out of the bag and zip it up.
* Place the bags into rolling, boiling water for exactly 13 minutes. You can usually cook 6-8 omelets in a large pot. For more, make another pot of boiling water.
* Open the bags and the omelet will roll out easily. Be prepared for everyone to be amazed.
* Nice to serve with fresh fruit and coffee cake; everyone gets involved in the process and it's a great conversation piece.
Imagine having these ready the night before, and putting the bag in boiling water while you get ready. And in 13 minutes, you get a nice omelet for a quick breakfast!
I used tomatoes, ham, green onions, cheddar cheese and mushrooms in this one.
Try it! It really works well!
Zucchini Casserole
1-1/2 lb. hamburger, browned & drained
zucchini, unpeeled & sliced
potatoes, sliced
1 TBSP. minced onion
1 small can cream of mushroom soup
16 oz. sour cream, I use the light
Velveeta, sliced
♥Spread browned, drained hamburger evenly over the bottom of a 9x13 pan.
Sprinkle minced onion evenly over hamburger. Layer zucchini, overlapping, over the hamburger, layer potatoes, overlapping, over zucchini. Place thin slices of Velveeta over vegetables, covering entirely, with 1/4 inch space between each slice. This doesn't have to be exact, but it allows the last addition to go down between the layers of veggies. Add another layer of zucchini over the cheese, another layer of potatoes over this, then one last layer of Velveeta over all.
♥Heat sour cream and condensed mushroom sour until hot and pour this over the top of the entire mixture, working down around edges. Bake for 1 hour 15 minutes, (until veggies are tender) in a 350* oven. Let stand about 5 or 10 minutes before serving. This is a delicious casserole and a favorite of many.
zucchini, unpeeled & sliced
potatoes, sliced
1 TBSP. minced onion
1 small can cream of mushroom soup
16 oz. sour cream, I use the light
Velveeta, sliced
♥Spread browned, drained hamburger evenly over the bottom of a 9x13 pan.
Sprinkle minced onion evenly over hamburger. Layer zucchini, overlapping, over the hamburger, layer potatoes, overlapping, over zucchini. Place thin slices of Velveeta over vegetables, covering entirely, with 1/4 inch space between each slice. This doesn't have to be exact, but it allows the last addition to go down between the layers of veggies. Add another layer of zucchini over the cheese, another layer of potatoes over this, then one last layer of Velveeta over all.
♥Heat sour cream and condensed mushroom sour until hot and pour this over the top of the entire mixture, working down around edges. Bake for 1 hour 15 minutes, (until veggies are tender) in a 350* oven. Let stand about 5 or 10 minutes before serving. This is a delicious casserole and a favorite of many.
Green Tomato Sandwich Spread
12 large green bell peppers
12 large red bell peppers
18 large green tomatoes
6 large onions
salt to taste
2-1/2 cups granulated sugar
1 cup mustard
2 TBSP. flour
1 tsp. celery seed
♥Grind together peppers, tomatoes & onions and squeeze out juice through a cheesecloth. Add all other ingredients. Cook for 15 minutes or until good and hot through. DO NOT BOIL. Add 1 quart of salad dressing, like Miracle Whip. Heat through and can.
♥This is a delicious spread recipe from my sister Audrey.
12 large red bell peppers
18 large green tomatoes
6 large onions
salt to taste
2-1/2 cups granulated sugar
1 cup mustard
2 TBSP. flour
1 tsp. celery seed
♥Grind together peppers, tomatoes & onions and squeeze out juice through a cheesecloth. Add all other ingredients. Cook for 15 minutes or until good and hot through. DO NOT BOIL. Add 1 quart of salad dressing, like Miracle Whip. Heat through and can.
♥This is a delicious spread recipe from my sister Audrey.
