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Friday, October 30, 2009

We found this recipe in the Stake Relief Society closet--I tried it and WOW, I think it is a keeper!

Spanish Rice

6 slices bacon
1 medium onion
1 green pepper
28 oz can diced tomatoes
1 cup water
3/4 cup rice, raw long grain
1 Tb brown sugar
1 Tb Worcestershire sauce
1 tsp salt
1 tsp chili powder
1/8 tsp pepper
Dash Tobasco

In a large saucepan, cook bacon until crisp. Spoon the bacon out into a bowl and saute the finely chopped onion and green pepper in the bacon fat for just a few minutes. Add the rest of the ingredients except bacon, cover and cook on low for about 30 minutes, until all of the liquid is absorbed and the rice is cooked. Top with the crumbled bacon and shredded cheese if desired. Brown rice can be used for added nutrition, just add more water and plan on cooking longer.

Saturday, October 24, 2009

Corned Beef--cabbage optional!

We, in our family really enjoy home-made corned beef. It is actually just cured beef. Most meats can be cured, cooked and enjoyed.
The product that you need to buy is very inexpensive. It is Morton Tender Quick and it is sold in the salt section of your grocery store. The directions on the package are very clear and easy to follow. It takes about one minute to prepare the meat, then you refrigerate it for several hours (up to 4 days for larger pieces of meat), then simmer in water until cooked through. You will know, after you cook the meat, if you have let it cure for long enough because the meat will not be cured in the very center and will be a natural meat color, rather than the reddish cured color. We sometimes eat ours with cabbage that has been simmered with the meat or we also enjoy corned beef in sandwiches such as the popular Rueben.

Friday, October 16, 2009

Minestrone Soup

Fall has made herself known. Hearty soups and crusty breads are on the menu in our homes. This soup was served at the Womens' Broadcast in September. I will make this soup several times throughout the winter. It is so healthy and filling. I even have one more zucchini from my garden to use in the next batch. Enjoy!

Minestrone Soup

Remove casing, break up and fry 3 Johnsonville sweet italian sausage, or use sausage of your choice.

Simmer on low heat:
32 oz diced or crushed tomatoes
3 Tb tomato paste
1 1/2 cup SHREDDED cabbage
1 tsp dried basil
1/2 tsp thyme
2 tsp sugar
1 tsp salt

Dice and cook in water until tender:
1 cup carrots
1 med onion
1 cup celery

In a separate pan, cook 1 1/4 cup pasta.

Add to tomato mixture:
16 oz kidney beans
16 oz cannelini beans

When pasta and vegetables are cooked, add all of the ingredients together in one large pan, adjusting the thickness of the soup with the vegetable broth and with the pasta water, if necessary.
3 cups diced zucchini

Cook on medium heat until heated through. Serve with Parmesan cheese grated on each bowlful.

Sunday, October 4, 2009

Peach Salsa

Here is a yummy recipe for a unique salsa from
Jodi Gorham:

Peach Salsa
6 C peaches, peeled & chopped
1/2 C onion, chopped
1/2 C red pepper, chopped
4 jalapeño peppers, chopped (ribs & seed removed)
1/4 C fresh cilantro, chopped
garlic, to taste (1 tsp is a good start)
1 1/2 tsp cumin
1/4 C white vinegar
zest of 1 whole lime
1/4 C sugar
1 box pectin
1 1/2 C sugar
Mix together in a saucepan all but the sugars and pectin. Mix the 1/4 C sugar and pectin together and add to the peach mixture. Bring to a boil and boil for one minute. Stir in remaining 1 1/2 C sugar and boil for an additional minute. Fill clean, sterile jars with hot salsa, leaving 1/2" headspace, and water bath for 15 minutes. Makes about eight 1/2-pint jars. This makes a mild salsa; for more heat, leave some jalapeño seeds in.