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Old 01-07-2013, 11:38 PM   #1156
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Thanks Jim!

Edited to add: Jim, that website has a goldmine of information! Thanks! I'm checking out some of the jerky recipes. I've been using the same seasoning since last summer and will try something new.

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Old 01-08-2013, 12:06 AM   #1157
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My sausage and bean soup is really easy. I fry up a chub of hot Italian sausage until it's crumbly and crispy. Pull that out and cook a diced onion in the fat over low heat until they're dark brown. Throw a beer minus a few sips into the pan to deglaze the pan. Pour all that (reserving half the sausage for garnish) over your favorite light colored beans (that were pre-soaked the night before) in your crockpot. Toss in some carrots and celery, a bay leaf and some Italian seasoning. Cover ingredients with beef broth (beef gives a richer flavor than chicken or vegetable) and let cook on low for 6-8 hours.

Blend or mash at the end of cooking, season with salt and pepper and serve with sausage crumbles and croutons on top.

The keys are to rinse the beans after soaking, making them easier to digest. And adding the salt at the end, salt while cooking can prevent the beans from getting tender.
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Old 01-08-2013, 12:17 AM   #1158
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Quote:
Originally Posted by MissKat View Post
My sausage and bean soup is really easy. I fry up a chub of hot Italian sausage until it's crumbly and crispy. Pull that out and cook a diced onion in the fat over low heat until they're dark brown. Throw a beer minus a few sips into the pan to deglaze the pan. Pour all that (reserving half the sausage for garnish) over your favorite light colored beans (that were pre-soaked the night before) in your crockpot. Toss in some carrots and celery, a bay leaf and some Italian seasoning. Cover ingredients with beef broth (beef gives a richer flavor than chicken or vegetable) and let cook on low for 6-8 hours.

Blend or mash at the end of cooking, season with salt and pepper and serve with sausage crumbles and croutons on top.

The keys are to rinse the beans after soaking, making them easier to digest. And adding the salt at the end, salt while cooking can prevent the beans from getting tender.
This sounds really good, we are going to give this a try, thanks for the recipe and the tips.
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Old 10-03-2013, 10:17 PM   #1159
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Well well! Look what the cat dragged in! I found this thread way down on page 12. That's just not fitting for a fine thread like this one.
So here it is, back up at the top of the pile.

Is anyone making any special 'fall' treats - pumpkin muffins, apple cake, something with squash, etc.?

Barb
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Old 10-25-2013, 11:39 AM   #1160
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OK this one the Kids will absolutely love!!!! Ingredients:: •2 packs (3 oz) Raspberry jello •1 pkg unflavored gelatin (for extra firmness) •3/4 cup whipping... cream •3 cups boiling water •15 drops green food coloring •100 flexible straws (or enough to fill your container) •Tall container (1 quart or 1 liter carton of milk) Directions:: 1.Combine gelatin in bowl and add boiling water. 2.Let it cool to lukewarm and then add the whipping cream and 15 drops green food coloring. 3.Gather your straws (don’t forget to flex them out) and put them in the container. It’s important that the straws have a tight fit so the jello stays in the straws. For this reason, a 1 liter carton may be better; you will probably get longer worms since there is a tighter fit. If you have a bigger container, a rubber band around the straws is helpful. Or you could just add more straws to fill the container. 4.Add the gelatin mixture to the straw-filled container and let it set until firm. 5.There are multiple ways you can remove the worms from the straws. You can roll a rolling pin over the straws and squeeze them out or you can hold the straws over warm water.
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Old 08-23-2014, 05:29 PM   #1161
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Bump!
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Old 08-23-2014, 09:42 PM   #1162
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Thanks--I'm waiting for my toaster over to ring--thinking about some real food---now I'm really hungry!
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Old 10-15-2014, 07:27 PM   #1163
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Apple brown Betty---I am going to peal up some apples tonight and make a batch---
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Old 10-15-2014, 10:27 PM   #1164
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That sounds yummy. I went to the apple farm with my grandson's class today and was thinking about making some kind of dessert with the apples.

Apple cobbler sounds good.

What kind of apples are you using for your apple brown Betty?
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Old 10-16-2014, 06:13 AM   #1165
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Granny Smith---kind of tart--but I like them---
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Old 10-16-2014, 07:56 AM   #1166
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Granny Smith's are my favorite. No matter what time of year you buy them, they taste like they're fresh off the tree. They don't lose their flavor or get softer over the winter like most other varieties.
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Old 10-16-2014, 08:23 AM   #1167
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That's why I like them----I have a lot of apples right now---I made apple sauce a few nights ago---oh, that was so good.
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Old 10-16-2014, 09:01 AM   #1168
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The day after Halloween, a local apple farm sells their apples for 50% off. Last year we bought a few bushels of Honeycrisp and Gala(?) to make applesauce. I canned a lot of it and it turned out pretty good. I'm going to do the same thing this year..... hopefully.

Have you ever tried apple salsa? They sell it at the farm we visited yesterday. I should have bought a jar of it. Mango salsa and peach salsa can be pretty good, so I wonder how it would taste made with apples.
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Old 10-16-2014, 11:51 AM   #1169
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Granny Smith are my favorite also, I love the tart crispness. Our preacher makes the best apple dumplings that I ever ate, they are sooooo good. The price of apples here are so out of sight we seldom buy any unless they are on sale or there is a good deal on them. This year they were going for $3.89 a pound, so were tomatoes. We grew our own tomatoes this year.

What is in the apple salsa, that sounds interesting.
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Old 10-16-2014, 06:56 PM   #1170
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Those are outrageous prices Jim. Fresh tomatoes from the garden are always so much better than the ones from the grocery store anyway.

I don't know what's in the apple salsa, but I've been thinking about it today and I might go buy a jar of it. It would be fun to take the grandkids there anyway - once the weather clears up a little bit.

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