Monthly Archives: May 2008

May 11

Comfort Foods

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This is a recipe Tim got from his friend Linda Vaught many years ago. I have jazzed it up a bit by adding vegetables. If you want to make it the original way just omit the vegetables. This is a great recipe for the cold dreary days of winter. Give it a try and let me know what you think.

Ham and Dumplings:

1 small ham with bone in

1 onion chopped

1 pound carrots cleaned and cut up

4 or 5 large potatoes peeled and cut up

1 turnip cut up

2 celery stalks with leaves washed and chopped up

2 bay leaves

1 can biscuits

enough water to cover ham in the pan

Boil the ham till falling of the bone with the bay leaves.(about 2 hours) Remove the ham from the pot. Pull apart when cooled.While waiting for the ham to cool place the vegetables in the pot. Cook till tender. Add the ham back to the pot. Bring to a boil. Open biscuits, cut the biscuits into quarters and drop into the boiling broth. Cover reduce heat to a low boil. Do not remove the lid cook for 20 minutes.

I hope ya’ll enjoy this recipe.

Hope to see ya’ll soon

May 05

Sugar Free Corn Relish

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This is a recipe that I came up with because of Tim’s Diabetes.

I think it is a good one and hope ya’ll give it a try.

2teaspoons salt

3/4 cup sugar substitute

1 teaspoons dry mustard

1 teaspoons turmeric

1 quart distilled white vinegar

10 or 12 large ears of corn, kernels cut and scraped from the cobs

3/4 cup chopped red bell pepper

3/4 cup chopped yellow bell pepper

1 small cabbage, core removed and thinly sliced

3 large yellow onions, chopped

3
medium ribs celery, chopped

2 jalapeno peppers, seeded and minced (optional)

In a large saucepan, combine the salt, sugar substitute, dry mustard, turmeric, and vinegar. Bring to a boil and add all the remaining ingredients. Reduce heat and simmer for 45 minutes.

Spoon the relish into hot sterilized pint jars and fill the jars with the liquid, leaving about 1/4 inch head space. Seal. Process for 15 minutes in a boiling water bath. Remove sealed jars and place on thick kitchen towels to cool. Store in the pantry. Once open, refrigerate.

Let me know what ya’ll think.

May 04

Strawberry Season Is Almost Here

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Strawberry season is fast approaching and I just love to go to the Amish Market in Mechanicsville Maryland and check out the berries when they first come in. I was there this past Saturday. The first of the early strawberries were in and of course I had to sample them to say these were the early berries I could not get over the fabulous flavor. They were extremely sweet. I can hardly wait for the season to get into full swing. I have already planned what I am going to be canning with them this year and I plan to freeze as many as I can for use throughout the year. This is one of the first signs that summer is around the corner.

This is a recipe I came up with a few years back for Strawberry Sorbet. It is a fantastic way to cool down on a lovely warm summer evening.

Fresh Strawberry Sorbet

2 cups sugar
2 cups water
4 pints strawberries, hulled and sliced
1/4 cup fresh lemon juice
1/2 cup light corn syrup

Bring the sugar and 2 cups water to a boil in a medium saucepan over medium-high heat. Reduce the heat and allow the mixture to simmer, without stirring, until the sugar dissolves, about 3 minutes. Set aside to cool completely.

Put the strawberries and lemon juice into a food processor and puree. Press the strawberry puree through a strainer to remove the seeds.

When the sugar syrup has cooled completely add it to the strawberry puree. Add the corn syrup and stir well. Pour the mixture into an ice cream maker and freeze according to the manufacturer’s instructions. Sorbet is particularly soft after churning but firms up after freezing.

Hope ya’ll give this a try and let me know what you think.