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Old 01-07-2013, 10:38 PM   #1156
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"DIY" - cooking/baking - story


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 01-07-2013, 11:06 PM   #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 01-07-2013, 11:17 PM   #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, 09:17 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, 10:39 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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