[A_erised]

One of our favorite ways is very simple.
Place chops in metal baking pan large in a single layer. On the top of each chop place a slice of onion and two green pepper rings. Cover with Tomato soup ( I use campbell's) and half a can of water. One clove of minced garlic scattered evenly. One bay leaf.
Cover with aluminum foil. Bake 325 degrees, time will vary with thinckness of chops. 35- 60. Remove bay leaf before serving.

Son loves to use the juice over steamed rice.

[Bush Lady]

Almond Liqueur Recipe - Faux Amaretto

3 c Sugar
2 1/4 c Water
3 Lemons; the rind -- finely -grated
1 qt Vodka
3 tb Almond extract
2 tb Vanilla extract


Combine first 3 ingredients in a Dutch oven; bring to a boil.
Reduce heat and simmer 5 minutes, stirring occasionally; cool
completely. Stir in remaining ingredients; store liquer in airtight
containers.

This almond liqueur recipe makes about 6 1/2 cups.



Make Quality Liquers & Cordials at Home
Many how to simulate the popular liqueurs and cordials on the market.



Coffee Liqueur Recipe - Faux Kahlua

4 c Water
1 1/2 c Instant coffee crystals
4 1/2 c vodka
8 c Sugar
2 Vanilla beans


Mix water, sugar and coffee crystals. Heat and stir until dissolved.
Cool until room temperature. Add vodka. Pour mixture into 4 bottles.
Cut vanilla bean in half lengthwise and drop half a bean into each
bottle. Cap or cork.

After 2 weeks strain, remove bean and rebottle the liquer. Put into
decorative bottles, this imitation Kahlua liqueur recipe makes a nice
gift.



You are approved for a $7500 credit line at ExpressGoldCard!



Irish Cream Liqueur Recipe - Faux Bailey's

3 Eggs
15 oz Canned Condensed milk (Eagle Brand)
1/2 pt Whipping cream
1/2 ts Coconut extract
3 tb Chocolate syrup
13 oz Scotch Whiskey, (mickey)

Combine all ingredients in a blended for 1 minute. Let stand over
night. Bottle your Irish cream liquer the next day.
No waiting time. **USE LIQUEUR WITHIN ONE MONTH OF MAKING



Orange Liqueur Recipe - Faux Grand Marnier

3 tb Essence of orange
1/2 c White sugar
1/2 c Water
1/2 c Honey
Cognac; for the balance

In a saucepan, boil the sugar and the water until it makes a heavy
syrup. Allow this to cool and add the honey. Add the essence of
orange, and stir until well combined. Slowly stir in the cognac,
to make 1 quart, mix well.

Cool, this liqueur recipe is ready to drink within 24 hrs.





Peppermint Liqueur Recipe - Faux Schnapps

2 ts Peppermint extract(or 3 ts)
3 c Vodka
*1 c Sugar syrup


Combine all ingredients and stir. Let stand for 2 weeks.
Use 3 teaspoons of extract for a stronger mint taste and additional
sugar syrup for a sweeter thicker liqueur.

* Sugar syrup is made by boiling together 1 cup sugar to 1/2 cup water
(or those ratios) - bring to boil and stir until sugar is dissolved,
allow to cool.

Yield: 1 quart





Berry Liqueur Recipe - Raspberry, Blackberry, Blueberry

10 oz Raspberries or berries of choice
1 1/2 c Vodka -- or 1 cup vodka and 1/2 c Brandy
1/4 c Sugar syrup

* * Sugar syrup.
1 cup sugar boiled with 1/2 cup water till sugar is thoroughly
dissolved. Be sure mixture is cooled before using. Add juice and
berries to alcohol. Stir and steep one week. Strain.

Crush berries through strainer and filter. Taste. Add sugar syrup as
necessry. Many frozen fruits are already heavily pre-sugared.
If using unsugared fruits without syrup, treat them as fresh fruit but
reduce the amount of water when making the sugar syrup becaue of the
water content in the frozen fruit.

Yield. About 2 cups.

[Bush Lady]

Fresh Fruit Platter Yield 6 servings
8 oz. Plain yogurt
1/2 cup Aunt Jemima Syrup
2 tbsp. lemon juice
1/4 tsp. cinnamon
2 med. bananas, sliced
2 cup halved strawberries
2 cup pineapple chunks
2 kiwifruit or small oranges -- sliced

For dressing, combine yogurt, syrup, 1 teaspoon lemon juice and cinnamon; mix well. Chill until ready to use.

Dip banana slices in remaining lemon juice. Arrange with remaining fruit on platter. Garnish with mint leaves, if disired. Serve with dressing.

[Bush Lady]

The Ultimate Chocolate Brownie Cookie

desserts, biscuits

1 1/3 cup golden crisco
1 cup granulated sugar
2/3 cup firmly packed brown sugar
1 tablespoon vanilla
2 eggs, slightly beaten
2 1/4 cup all-purpose flour
2/3 cup cocoa
1 teaspoon baking soda
1 teaspoon salt
1/4 cup milk
1 1/2 cup large, broken pecan or
1 walnut pieces
1 cup semi-sweet chocolate chips

Preheat oven to 350F (180C). Combine Crisco, granulated sugar, brown
sugar and vanilla in large bowl. Beat with electric mixer on low speed
for 1 minute or until creamy. Add beaten eggs. Combine flour, cocoa,
baking soda and salt. Add to creamed mixture alternately with milk,
beating on low speed for about 1 minute, or just until blended.
Stir in nuts and chocolate chips.

Drop dough by heaping spoonfuls (about 2T for each cookie) on ungreased
baking sheet.
Bake 6 to 9 at a time, leaving about 3 inches between cookies for
spreading. Bake for 10 to 12 minutes. Cookies will appear soft and
moist when baked, but firm up on cooling. Cool 2 minutes, then remove
to cooling rack. Makes about 3 dozen cookies.

Note: Smaller cookies can be made using 1T dough for each cookie.
Bake 8-10 minutes. Makes about 6 dozen cookies.

[Gibble]

Tonight, I'm having a buffalo steak *mmm* tastey

Simply cover it with Montreal Steak Spice, BBQ until it's medium rare...and drool over it's tasteyness

[hotskates]

Originally Posted by b1jqxk44

Coffee Liqueur Recipe - Faux Kahlua
4 c Water
1 1/2 c Instant coffee crystals
4 1/2 c vodka
8 c Sugar
2 Vanilla beans
Mix water, sugar and coffee crystals. Heat and stir until dissolved.
Cool until room temperature. Add vodka. Pour mixture into 4 bottles.
Cut vanilla bean in half lengthwise and drop half a bean into each
bottle. Cap or cork.
After 2 weeks strain, remove bean and rebottle the liquer. Put into
decorative bottles, this imitation Kahlua liqueur recipe makes a nice
gift.
You are approved for a $7500 credit line at ExpressGoldCard!

Where do I sign .................just kidding

[Bush Lady]

I seen that this morning hotstakes, But I couldn't take it out anymore.

[Space Cowboy]

Grandpa gave ME the family crock which is HUGE and has a stomper and shredder that looks like a giant washboard. The tools are all made outa wood and are very old. He said they use to use it at the church every fall. It's massive !!

There's a reason for everything, even if we don't understand it. It's likely the old timers of 200 years ago didn't understand many of the reasons they made sauerkraut except they knew this was a good way of preserving their cabbage through the winter. Today we know that fresh, raw cabbage is very rich in vitamin C, containing enough in 200 grams (that's about a cup) to supply a whole day's needs. Cooked cabbage and sauerkraut have about half this much. Sauerkraut is also an excellent source of Vitamin K. In the old times, Vitamin C was hard to come by during the winter. Beyond their conscious knowledge, sauerkraut was one of their very few sources.

Health Benefits of Fermented foods
Lactic acid-fermented vegetables are not only tasty, but they also exert stimulating and healing effects on our various body functions. Unpasturized sauerkraut eliminates disease-causing "bad" bacteria, and reintroduces friendly "good" bacteria such as Lactobacillus acidophilus, which are necessary for healthy digestion and proper elimination of waste products. Lactic acid-fermented vegetables are highly nutritious and low in calories. They contain high amounts of vitamins, minerals and enzymes. Lactic acid-fermented vegetables have been used for their healing benefits as far back as 50AD, and a volume of new research is continually discovering new benefits. Medical research shows that sauerkraut and other lactic acid-fermented vegetables lower the level of fat in the blood, strengthen the heart, improve circulation, and help lower blood pressure. Research also shows that lactic acid-fermented foods encourage pancreatic function which is of benefit to diabetics. They stimulate digestive secretions, and detoxify and activate the intestines to prevent constipation. They support the body's immune system. All this and they are delicious besides!

We use 2 trash bags, double bagged and filled with about 10 inches of water as a fermentation lock on our sauerkraut. We've fermented at least 2500 gallons using this method over the last 12 years. The only failures have been attributed to "peeking". DO NOT peek until the fermentation has ceased 7-8 weeks at 65? F, and then bag or can it immediately.

Clean your crock with bleach water and rinse well. Slice, stomp, salt, and pack your cabbage (preferably fresh from a farmer) into the crock leaving at least 12" of space at the top. Wipe any cabbage from the sides before inserting the bags (this stuff turns hard and is nearly impossible to scrape out later). Carry this beast to your basement, (or if your smart .. start in the basement) put 2 bags (one inside the other) into the top of the crock and fill it with 10 inches of water from a garden hose. Loosely tie the inner bag into a knot (to slow down any evaporation). Make sure that there are NO gaps along the sides. Check your water level every 2 weeks or so and top off if necessary. Then remove the bags of water CAREFULLY... so as not to rupture them and flood your work. You could siphon or dip this water out if you really wanted to.

From there we can it but I've heard you can also freeze it in plastic freezer bags. We like to rinse it before cooking. It's awesome cooked in a slow-cooker with a pork roast, potatoes, carrots and onions.

We try and have a Sauerkraut Party in the winter every year. We serve Hot Dogs and Polish Sausage with the Sauerkraut and whatever everybody else brings. I have a wood stove out in the garage and we set up card tables and listen to music and once in a while this cowboy will have a few beers and let loose

I've found this a fun activity to do with family members. And whoever helps (except Grandpa .. he's a given .. I try and make sure Grandpa always has a supply of Kraut on hand ) divides up the spoils.

Enjoy

[Bush Lady]

I make sauerkraut ever year too. This year, since it was to cold in the basement, our sauerkraut is not ready yet. The cabbage right know is crispy the way it should be when it is done, but my cabbage is still salty and it isn't sauer yet. But it is warm in the basement now so it will just take longer. (It was cold in the basement because we have a wood stove in the kitchen and the furnace only went on a night. Keeping the basement cold all day.)

I have the cabbage in 5 gallon pails with a board and a rock on top. My water on the cabbage gets mold on the top of the water. I just take a spoon every once in a while and take the scum off. It is a good thing I still have sauerkraut in the glasses from previous years. You just put the raw finished kraut in mason jars, put them in a canner and boil for half an hour.

[Space Cowboy]

There is no scum if you use the trash bag method. Thats why we switched.

It is good though..Not the scum .. the Kraut

[contralto]

Originally Posted by hotskates

Where do I sign .................just kidding

LOL, hotskates!

[contralto]

Originally Posted by Space Cowboy

We try and have a Sauerkraut Party in the winter every year. We serve Hot Dogs and Polish Sausage with the Sauerkraut and whatever everybody else brings. I have a wood stove out in the garage and we set up card tables and listen to music and once in a while this cowboy will have a few beers and let loose

you?..... let loose? ..... who'd a thunk?

cool party idea, btw... and very cool that you still have your grandfather around and plan activities that you know he'll enjoy!

[Space Cowboy]

Originally Posted by contralto

you?..... let loose? ..... who'd a thunk?

cool party idea, btw... and very cool that you still have your grandfather around and plan activities that you know he'll enjoy!

Yeah .. even me I normaly don't drink at all.. just once every year or two.. it just doesn't do anything for me except give me a headace

Unfortuantly Grandpa can't make the party's at my house ... He will be 100 in September of this year and we are bringin the party to his house.
He's a cool dude

[monkeymoon]

Originally Posted by b1jqxk44

My water on the cabbage gets mold on the top of the water. I just take a spoon every once in a while and take the scum off.

I like brats marinated in beer and then grilled outdoors, served hot on a bun, with sauerkraut and mustard and onions. At least I did until I read yours and Cowboy's posts. I think I'll give up sauerkraut.

[Bush Lady]

Originally Posted by monkeymoon

I like brats marinaded in beer and then grilled (sp? brauts?) on a bun with sauerkraut and mustard and onions. At least I did until I read yours and Cowboy's posts. In think I'll give up sauerkraut.

Sauerkraut is just salt and cabbage. It has to be shredded with a cabbage shredder. You need a something so stamp down the cabbage. We had a heavy wooden block with a long handle on it. One person shreds the cabbage, the other one stamps the cabbage. And puts salt on every once in a while. You have to keep stamping the cabbage until the water comes up.

If you want real sauerkraut, that is the way you have to make it. Or you can buy the so called sauerkraut that has vinegar in it. And is not made the proper way.