Farm Recipes


Asparagus Quiche

Cook asparagus pieces with one chopped onion in boiling water for about 10 minutes.

While cooking, add to bowl and mix:

1/2 c. mayo
1 c. grated cheese
3 eggs
1 t. cayenne pepper
1 t. basil
1/2 c. milk

Add drained asparagus and onion, mix, pour into uncooked pie shell.  Bake at 350 for 45 minutes or until top is firm and golden.  Let cool and cut into six pieces.

Asparagus Alfredo Noodles

Cook asparagus with a chopped onion for 10 minutes in boiling water.

While cooking, make a white sauce with 3 c. milk, 1 t. salt, 3 heaping tablespoons flour (mix in with milk while cold), sprinkle of pepper or cayenne.  Simmer until thicker and bubbly.  Add 1 c. parmesan cheese and 2 cloves garlic pressed.

Drain asparagus and onions and add to sauce.  Served with cooked spaghetti noodles.



Salad

Mesclun Mix lettuce, green onions, free range eggs, strawberries

Dressing - Blackberry vinaigrette

1/2 c apple cider vinegar (made last year from apple peelings and cores)
1/2 c water
1 heaping tablespoon blackberry jelly
dried basil, salt and pepper to taste

Blend in blender.






Corn Quiche

Make crust - 1 cup flour, 1/2 t. salt, 1/2 stick butter, sprinkle of cayenne pepper.  Process in food processor, add water through the top until it rolls up in a ball, usually about 1/8th to 1/4th cup.  Roll out and put in pie plate.

In frying pan, add three strips of bacon.  Fry until crisp and remove from pan (save).  Add 1/2 c. chopped onion, and corn cut from 3 - 4 cobs (depending on size).  Saute for a few minutes.  Put in a bowl, crumble in the bacon, add 3 eggs, 1/2 c. mayo, about 1 cup grated cheese (I use whatever I have - the last time it was mozzarella), and 1/2 c. milk or cream or evaporated milk.  Mix and pour into pie shell.  If there is any left over, I spray a small glass casserole dish with oven spray and pour it in there to bake with the quiche (who says there is no such thing as a free lunch?)  Bake at 350 for about 45 minutes (firm center and tan around the edges when done).



My Bread Starter Instructions (for a potato based starter)



On the day you take it out of the refrigerator to make bread, Take a small potato, cut it up into a pot that you fill at least halfway with water.  Bring to a boil, put on the lid and shut it off.  The potato will become tender, and you want it to cool to just warm.  Use a stick blender to chop it up.  Put starter in bowl large enough to make bread.  Add 1/2 c. sugar and potato water mixture.  Cover with a dish towel and let it sit all day.  At the end of the day, the surface should look slightly foamy.  Take 1 cup of it out and put it in a jar in the refrigerator for next time.

For two loaves of bread mix in:

6 c. flour
1 T. salt
1/4 c. veg. oil

Add water as necessary to make a soft dough.  Let rise overnight.  In the morning, add enough flour to make it more stiff and divide into two parts putting each one into a bread pan that has been sprayed with pan coating.  Let rise until it slightly mounds over the top of the bread pan (usually about a half of a day).  Bake at 350 for 45 minutes.  When you take it out of the oven, spray the top with pan coating. Let sit for about 15 minutes in the pan, then dump it out and let it cool (bottom side down) under a dish towel.  Refrigerate until use.  Slice as you use it to keep it fresher.

Blender Mayonnaise

 In the blender, place 2 eggs, 1 t. salt, 1 1/4 t. dry mustard (I use mustard seed), 1/2 t. paprika, 1 tsp. sugar. Blend on high until thoroughly mixed. While mixing drip in 2 T. lemon juice. slowly pour in 1 c. of vegetable oil. slowly add 2 T. vinegar, then slowly pour in remainder of oil. There were times when I had to stop the blender and stir with a spoon as I was adding the last cup of oil, then start it again as it became too thick. Put it in a container in the refrigerator. I use canola oil. It tastes fantastic with a cheesy flavor.
No automatic alt text available.


Best Catsup Recipe I have found from Yvonne Young Tarr's book The Up-With-Wholesome, Down-With-Store-bought Book of Recipes and Household Formulas
You and 73 others created the most engaging posts in Homesteads and Sustainability in the past month. You and 73 others created the most engaging posts in Homesteads and Sustainability in the past month.
 (I doubled it): 10 pounds tomatoes, 2 sweet red peppers, 2 large onions, 2 c. sugar, 1 t. each paprika, salt and allspice, 2 t. cinnamon, 1/4 t. ground cloves, 1/2 t each celery salt and dry mustard. Bring to simmer, and simmer for 1.5 hours, (I simmered a little less time as I used meaty tomatoes and it was getting thick enough). Then add the juice of one lemon. Run through the blender before putting in quart canning jar. Process in boiling water bath for 10 minutes. Notes: I removed the bad spots and ran the tomatoes, onions and peppers through the food processor with the chopping blade, then put everything in a big pot. When I double the recipe, I got 8 quarts of ketchup. I used celery seed instead of celery salt (that's what I had).


No comments:

Post a Comment