GRANNY ROSIE'S FRENCH DRESSING
BilliJo HouseRosie Miller
1 c. oil
1 c. Ketchup
3/4 c. sugar1 tsp. salt
1 lemon juiced1 c. vinegar
4 T. fresh or Dried grated onions
Beat Well and all the ingredients together. Making sure you beat it for atleast 10 minutes or longer to prevent most of the seperation. This French dressing is awesome on salad and meat.
Tuesday, February 9, 2010
Thursday, February 4, 2010
Artisan Bread
3 c warm water
1 ½ TBSP
2 tsp salt
6 ¼ cup flour wheat or white flour works or mix
½ -1 cup of a mixture of seeds and/or nuts(optional) flax seed, sesame seed, and sunflower or what mix you like
If using wheat use ¼ cup of vital wheat gluten
Mix in a bucket (ice cream bucket works) or large bowl with a spoon or spatula until all of the flour is all well mixed. This will be wet sticky dough. Place cover on the bucket or bowl but not air tight. Leave the dough on the counter for best flavor and texture a minimum of 2 hours or even over night. You can use it at room temperature at this point or store it in the refrigerator. This should make 3 -4 loaves, pizzas, and flat bread, fry bread and more.
Baking Artisan Bread
This is a free form loaf. You do not need a loaf pan. Stoneware or heavy duty cookie sheet work well. Pull up a cantaloupe size of dough use just enough flour to keep the dough from sticking to you. Gently smooth and tuck then pinching the bottom together.
Place on parchment paper larger than the dough on the back of a cookie sheet or use a pizza peel.
Let the dough rest for 10 minutes if at room temperature about 1 hour if cold dough should be at room temperature before going in the oven. Place on either stoneware or heavy duty cookie sheet on rack in the middle of oven. Place a broiler pan on a rack below the middle (needs to be a metal pan).
Preheat oven at 455 degrees. Lightly dust the top of dough and make 3 – 4 slits in the top for vents. Slide dough into the oven onto the cookie sheet. Pull the rack with the broiler out just enough to pour 1 cup of water into the broiler pan and shut the door.
Bake for 30-45 minutes should sound hollow when done
Peel off parchment paper and place on cooling rack for at least 15-20 minutes before slicing bread for best texture.
or
For a crusty bread – Preheat the oven to 500^ with a dutch oven place inside dutch oven 30min with lid on and 20 min lid off.
1 ½ TBSP
2 tsp salt
6 ¼ cup flour wheat or white flour works or mix
½ -1 cup of a mixture of seeds and/or nuts(optional) flax seed, sesame seed, and sunflower or what mix you like
If using wheat use ¼ cup of vital wheat gluten
Mix in a bucket (ice cream bucket works) or large bowl with a spoon or spatula until all of the flour is all well mixed. This will be wet sticky dough. Place cover on the bucket or bowl but not air tight. Leave the dough on the counter for best flavor and texture a minimum of 2 hours or even over night. You can use it at room temperature at this point or store it in the refrigerator. This should make 3 -4 loaves, pizzas, and flat bread, fry bread and more.
Baking Artisan Bread
This is a free form loaf. You do not need a loaf pan. Stoneware or heavy duty cookie sheet work well. Pull up a cantaloupe size of dough use just enough flour to keep the dough from sticking to you. Gently smooth and tuck then pinching the bottom together.
Place on parchment paper larger than the dough on the back of a cookie sheet or use a pizza peel.
Let the dough rest for 10 minutes if at room temperature about 1 hour if cold dough should be at room temperature before going in the oven. Place on either stoneware or heavy duty cookie sheet on rack in the middle of oven. Place a broiler pan on a rack below the middle (needs to be a metal pan).
Preheat oven at 455 degrees. Lightly dust the top of dough and make 3 – 4 slits in the top for vents. Slide dough into the oven onto the cookie sheet. Pull the rack with the broiler out just enough to pour 1 cup of water into the broiler pan and shut the door.
Bake for 30-45 minutes should sound hollow when done
Peel off parchment paper and place on cooling rack for at least 15-20 minutes before slicing bread for best texture.
or
For a crusty bread – Preheat the oven to 500^ with a dutch oven place inside dutch oven 30min with lid on and 20 min lid off.
Monday, February 1, 2010
Turkey Stew
Turkey Stew
One pound of cooked Turkey shredded
One can of creamed soup ( any of them work)
One can of water
1 cup of yogurt of sour cream
1 – 2 large carrots
Can or frozen corn drained
1- 2 diced potatoes
Sprinkle with garlic powder, onions (dried if you did not use fresh), celery salt, and parsley.
Throw it all in a crock pot on low heat for 4-5 hours
One pound of cooked Turkey shredded
One can of creamed soup ( any of them work)
One can of water
1 cup of yogurt of sour cream
1 – 2 large carrots
Can or frozen corn drained
1- 2 diced potatoes
Sprinkle with garlic powder, onions (dried if you did not use fresh), celery salt, and parsley.
Throw it all in a crock pot on low heat for 4-5 hours
Homemade Crackers
Prep time 5-10 min
Homemade Crackers
3 cups flour (Wheat, oatmeal, white flour you can change up the flour)
1/3 cup oil Olive oil is great, I use canola or melted butter
About 1 cup water
2 tsp salt
2 tsp baking powder
Mix flour, salt and baking powder add oil. Then add just enough water so that you have a dough that will hold together it should stick to itself but not you or the bowl.
Roll out onto non greased baking pan very thin. Use a pizza cutter to cut into small pieces. Transfer to baking sheet.
Hint if you roll dough onto parchment paper you can transfer really easily to the baking sheet and bake on the parchment paper.
Bake at 350 for 18-22 or until lightly golden brown and crisp. You may want to stir them up half way through
Optional
add garlic and other herbs and flavoring before mixing liquid ingredients.
Homemade Crackers
3 cups flour (Wheat, oatmeal, white flour you can change up the flour)
1/3 cup oil Olive oil is great, I use canola or melted butter
About 1 cup water
2 tsp salt
2 tsp baking powder
Mix flour, salt and baking powder add oil. Then add just enough water so that you have a dough that will hold together it should stick to itself but not you or the bowl.
Roll out onto non greased baking pan very thin. Use a pizza cutter to cut into small pieces. Transfer to baking sheet.
Hint if you roll dough onto parchment paper you can transfer really easily to the baking sheet and bake on the parchment paper.
Bake at 350 for 18-22 or until lightly golden brown and crisp. You may want to stir them up half way through
Optional
add garlic and other herbs and flavoring before mixing liquid ingredients.
No-Knead Dutch Oven Bread
1/4 tsp active dry yeast1
1/2 cups warm water
3 cups all-purpose flour, plus more for dusting. You may use white, whole wheat or a combination of the two.
1 1/2 tsp salt Cornmeal or wheat bran for dusting
1. In a large bowl, dissolve yeast in water. Add the flour and salt, stirring until blended. The dough will be shaggy and sticky. Cover bowl with plastic wrap. Let the dough rest at least 8 hours, preferably 12 to 18, at warm room temperature, about 70 degrees.
2. The dough is ready when its surface is dotted with bubbles. Lightly flour a work surface and place dough on it. Sprinkle it with a little more flour and fold it over on itself once or twice. Cover loosely with plastic wrap and let it rest for about 15 minutes.
3. Using just enough flour to keep the dough from sticking to the work surface or to your fingers, gently shape it into a ball. Generously coat a clean dish towel with flour, wheat bran or cornmeal. Put the seam side of the dough down on the towel and dust with more flour, bran or cornmeal. Cover with another towel and let rise for about 1 to 2 hours. When it’s ready, the dough will have doubled in size and will not readily spring back when poked with a finger.
4. At least 20 minutes before the dough is ready, heat oven to 475 degrees. Put a 6- to 8-quart heavy covered pot (cast iron, enamel, Pyrex or ceramic) in the oven as it heats. When the dough is ready, carefully remove the pot from the oven and lift off the lid. Slide your hand under the towel and turn the dough over into the pot, seam side up. The dough will lose its shape a bit in the process, but that’s OK. Give the pan a firm shake or two to help distribute the dough evenly, but don’t worry if it’s not perfect; it will straighten out as it bakes.
5. Cover and bake for 30 minutes. Remove the lid and bake another 15 to 20 minutes, until the loaf is beautifully browned. Remove the bread from the Dutch oven and let it cool on a rack for at least 1 hour before slicing.
1/4 tsp active dry yeast1
1/2 cups warm water
3 cups all-purpose flour, plus more for dusting. You may use white, whole wheat or a combination of the two.
1 1/2 tsp salt Cornmeal or wheat bran for dusting
1. In a large bowl, dissolve yeast in water. Add the flour and salt, stirring until blended. The dough will be shaggy and sticky. Cover bowl with plastic wrap. Let the dough rest at least 8 hours, preferably 12 to 18, at warm room temperature, about 70 degrees.
2. The dough is ready when its surface is dotted with bubbles. Lightly flour a work surface and place dough on it. Sprinkle it with a little more flour and fold it over on itself once or twice. Cover loosely with plastic wrap and let it rest for about 15 minutes.
3. Using just enough flour to keep the dough from sticking to the work surface or to your fingers, gently shape it into a ball. Generously coat a clean dish towel with flour, wheat bran or cornmeal. Put the seam side of the dough down on the towel and dust with more flour, bran or cornmeal. Cover with another towel and let rise for about 1 to 2 hours. When it’s ready, the dough will have doubled in size and will not readily spring back when poked with a finger.
4. At least 20 minutes before the dough is ready, heat oven to 475 degrees. Put a 6- to 8-quart heavy covered pot (cast iron, enamel, Pyrex or ceramic) in the oven as it heats. When the dough is ready, carefully remove the pot from the oven and lift off the lid. Slide your hand under the towel and turn the dough over into the pot, seam side up. The dough will lose its shape a bit in the process, but that’s OK. Give the pan a firm shake or two to help distribute the dough evenly, but don’t worry if it’s not perfect; it will straighten out as it bakes.
5. Cover and bake for 30 minutes. Remove the lid and bake another 15 to 20 minutes, until the loaf is beautifully browned. Remove the bread from the Dutch oven and let it cool on a rack for at least 1 hour before slicing.
Drinkable Powdered Milk
Making Milk with Powdered Milk
1. 1 cup of milk powder 1 quart of cold water Mixing well with a wire whisk add only a half of a cup of milk at a time until completely dissolved. Pour through a fine mesh strainer to make sure there are no lumps. Place n the refrigerator for 2 to 4 hours this will give the milk time not only to get cold but to release the milk protein to help it taste better.
** You can add these items to improve the flavor
Add more milk powder add another ¼ cup at a time.
You can add about 2 TBSP of cream or of yogurt as well.
You can try adding a touch of vanilla. Or a little sugar.
You can also do part fresh milk and part powdered milk. This is what I did to get my family use to powdered milk. Start by when your milk is half gone, make up a quart and add it to your milk, if no complaints when your milk is half gone add another quart. Slowly start cutting back on the number of gallons of milk that you buy.
1. 1 cup of milk powder 1 quart of cold water Mixing well with a wire whisk add only a half of a cup of milk at a time until completely dissolved. Pour through a fine mesh strainer to make sure there are no lumps. Place n the refrigerator for 2 to 4 hours this will give the milk time not only to get cold but to release the milk protein to help it taste better.
** You can add these items to improve the flavor
Add more milk powder add another ¼ cup at a time.
You can add about 2 TBSP of cream or of yogurt as well.
You can try adding a touch of vanilla. Or a little sugar.
You can also do part fresh milk and part powdered milk. This is what I did to get my family use to powdered milk. Start by when your milk is half gone, make up a quart and add it to your milk, if no complaints when your milk is half gone add another quart. Slowly start cutting back on the number of gallons of milk that you buy.
About Me
I am a Wife and a Mom looking to stretch the pennies that come into our home. I have a wonderful husband and a beautiful daughter. The recipes that I am posting are ones that I have found in various places or have tweaked to my liking.
As a family we are very religious and belong to The Church of Jesus Christ of Latter-Day Saints. And for years we have been warned to get prepared, spiritually, emotionally, and temporally.
This blog is recipes using basic food supplies incorporated with our everyday foods. I believe that when the need arises if we have not learned to use our basic foods our bodies will not like the crash courses. It is also more cost effective to buy some of the basics such as wheat, oats, rice, sugar, and powdered milk in bulk.
As a family we are very religious and belong to The Church of Jesus Christ of Latter-Day Saints. And for years we have been warned to get prepared, spiritually, emotionally, and temporally.
This blog is recipes using basic food supplies incorporated with our everyday foods. I believe that when the need arises if we have not learned to use our basic foods our bodies will not like the crash courses. It is also more cost effective to buy some of the basics such as wheat, oats, rice, sugar, and powdered milk in bulk.
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