tag:blogger.com,1999:blog-59519671385417470552024-03-12T17:01:03.716-07:00Grama Sue's Recipes and HintsRecipes, tips and hints from an old country gal wanting to bless others with the stuff she's learned along the way.Sue Whitsonhttp://www.blogger.com/profile/12133060858314206405noreply@blogger.comBlogger18125tag:blogger.com,1999:blog-5951967138541747055.post-73715952011718170712013-03-26T17:52:00.004-07:002013-03-26T17:52:44.351-07:00Crock Pot Yogurt<br />
I used to make my own yogurt all the time. My gas oven has a pilot light and for years it was just the right temp to make yogurt inside. All I had to do was heat up the milk, bring it down to 110 degrees, stir in a little of my old batch, stick it in the oven and voila! Yummy yogurt in the morning. Then a few years ago for some reason the inside temp fell by a couple of degrees and all I could get out of it was sour milk.<br />
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Anyway, I've been reading lately about making yogurt in a crock pot, so I decided to try it. First I heated up my milk to 165 degrees. Then I took the top off and stirred it until the temp came down to 110. I got tired of stirring so I cheated and threw in a few ice cubes. Then I folded in some yogurt that I bought from the store, put the lid back on, took the actual crock part out of the crock pot and wrapped it in towels. Then I stuck the whole thing in the oven.<br />
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I used to put a sign on the oven saying YOGURT INSIDE!!!!! but since I rarely use the oven to cook for just Grampa Tom and I and had no plans to use it the next day, I lived dangerously and skipped the sign.<br />
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The next morning I had wonderful yogurt. I decided I wanted to make it into Greek yogurt so I lined a colander with a flour towel and set it in a big pan so I could drain off the whey. I set this in my refrigerator until the next morning. It made the most awesome, almost cheese like Greek yogurt!<br />
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I also had 2 quarts of whey. Not sure what I will use it for. I'm thinking I will try using some of it as a base for a meat marinade. I understand it is pretty good plant food too. If I was still making bread, I'd use it as the liquid, but I've sworn off bread for a while. You can dry the stuff, but I don't want to spend all that money cooking it down so I'm going to just freeze it until I want to use it. </div>
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I decided to try my hand at frozen yogurt. I've been seeing some sites about how to make ice cream without an ice cream freezer. Basically you put your ingredients in a bowl and use a mixer to mix in a bunch of air, then put it in a deep freeze to freeze it quickly. I used my Greek yogurt, an egg, some blueberries and a little bit of stevia. Don't know how it will turn out, but I thought it would be fun.</div>
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The grandkids ought to be here tomorrow afternoon. I'll use them as guinea pigs and let you know!</div>
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<span style="font-family: Georgia, Times New Roman, serif; font-size: x-large;"><b><i>God Bless You All!</i></b></span></div>
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<span style="font-family: Georgia, Times New Roman, serif; font-size: x-large;"><b><i>~Grama Sue</i></b></span></div>
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Sue Whitsonhttp://www.blogger.com/profile/12133060858314206405noreply@blogger.com0tag:blogger.com,1999:blog-5951967138541747055.post-6725600348074231292013-02-24T17:05:00.001-08:002013-02-24T17:05:10.547-08:00Keeping Fruits and Veggies Fresh<br />
Whenever you bring fresh fruits and vegetables into the house, from the garden, from the market or from the store, give them a short bath in cold water with a splash of vinegar for a few minutes. This kills much of the bacteria that cause decay. Then rinse them with plain cold water before putting them away. Rinsing removes any vinegary taste.<br />
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Most fruits and vegetables like a little moisture so place them in an airtight container with a few drops of water still on them.<br />
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Green beans are an exception. make sure to let them air dry before putting them away. They turn brown and black if they are stored wet.<br />
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<span style="font-family: Georgia, Times New Roman, serif; font-size: x-large;"><b><i>God Bless You All!</i></b></span><br />
<span style="font-family: Georgia, Times New Roman, serif; font-size: x-large;"><b><i><br /></i></b></span><span style="font-family: Georgia, Times New Roman, serif; font-size: x-large;"><b><i>~Grama Sue</i></b></span><br />
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Sue Whitsonhttp://www.blogger.com/profile/12133060858314206405noreply@blogger.com0tag:blogger.com,1999:blog-5951967138541747055.post-45153540592654554762013-02-21T18:33:00.002-08:002013-02-21T18:33:49.355-08:00Grama Sue's Chili<br />
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What do you do to celebrate a blizzard? Why make chili of course! It's turning out to be kind of a dud on the blizzard scale, maybe a 2 on a scale where 10 is a serious blizzard, but I had planned to spend the day off the roads so last night I dug out enough chili beans from the store room and brought in the tomatoes and the hamburger I would need today.</div>
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I start out with 5 gallons of tomatoes, 6 pounds of ground meat (I've used hamburger, ground turkey, ground venison and ground pork. They all taste a little bit different, but all are good.) and 6 cans of chili beans.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgZTPqCcyKCiD0mT1X2H7vzZ4mDqmRrPLLykqhTZGBX3brMskdipM-9sGg1uReyM41-PX05xSbDMmC487nBHuGKfPPdW5acg7Q4UUQIY-9DstVu142LEq8E3sz3sMsYO_LBLe3ZE_GcZjwV/s1600/100_8021.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="256" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgZTPqCcyKCiD0mT1X2H7vzZ4mDqmRrPLLykqhTZGBX3brMskdipM-9sGg1uReyM41-PX05xSbDMmC487nBHuGKfPPdW5acg7Q4UUQIY-9DstVu142LEq8E3sz3sMsYO_LBLe3ZE_GcZjwV/s320/100_8021.JPG" width="320" /></a></div>
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Today, I used 3 good sized yellow onions. I usually use dried onion tops, but when I went to look for them this morning, I found I was out. I was rather disappointed. The green onion tops add some color to the chili. I used to use green peppers and the onions didn't much matter, but Grampa Tom seems to have developed an allergy to green peppers in the last year. </div>
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The spices I use are chili seasoning, dried hot peppers, sea salt, black pepper and cocoa. Yes, cocoa! I know it sounds weird, but years ago I found a recipe that called for it and whenever I forget it, my family really notices. </div>
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I use my heavy pressure canner pot to make the chili in because regular stock pots tend to burn anything that you are going to simmer for hours. It's kind of a pain, because I have to put all the soup in jars and then hurry up and wash it, but it just works better that way. Maybe someday I'll get another big heavy pot like this. </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhCDORitEi3Qn_AnBp9QrKMwKJuECV4PEpMBvj7uhahyAeR2vke0ZOJ9G2ZKjhmv3k-FopTD737E7jf6EyPaAngHM01YyxbvBCAyMAogYIhs2iFlmqtUCBL_eLf3FpLghTuXAuTQA2Xj0Tb/s1600/100_8013.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="204" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhCDORitEi3Qn_AnBp9QrKMwKJuECV4PEpMBvj7uhahyAeR2vke0ZOJ9G2ZKjhmv3k-FopTD737E7jf6EyPaAngHM01YyxbvBCAyMAogYIhs2iFlmqtUCBL_eLf3FpLghTuXAuTQA2Xj0Tb/s320/100_8013.JPG" width="320" /></a></div>
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The first step is to thaw and brown the ground meat. I like to have all my chili done by the first part of January, but the last time I thought the weather would be right for chili, Grampa Tom reminded me that we would be getting a lot of hamburger when we butchered the cows and suggested I wait instead of buying more ground turkey. So, I waited.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZXfUWkVFonSCV0INNZuOvnSVnmH7DGgWg53q3mOc0i17PxMcL3QxNGXcaCVKIqdUF110JArjg4gFcxcg4txBsR_1-939rmvxoc8OOpZLucqhnKWEC9rkDjl-nRppiqdAcC89v_6xV0iBj/s1600/100_8014.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="241" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZXfUWkVFonSCV0INNZuOvnSVnmH7DGgWg53q3mOc0i17PxMcL3QxNGXcaCVKIqdUF110JArjg4gFcxcg4txBsR_1-939rmvxoc8OOpZLucqhnKWEC9rkDjl-nRppiqdAcC89v_6xV0iBj/s320/100_8014.JPG" width="320" /></a></div>
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The next step is to peel the tomatoes. I love the way I do this now. I just cut off the stems and any bad parts and throw them in the freezer. When I go to use them, I just put the tomatoes in warm water and the skins slip right off! Don't even need a knife.</div>
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I put the tomatoes whole into the pan with the ground meat. Some people would puree the tomatoes and the onions, but I like my soup chunky.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiyH4xrkzolW_B6hiKhOV-RgsoUjdXxUdztLBzT2q53SO58Xy_cDGf3WkgIiSCf5ycQi_-CgVJbyfoxQnBbBcYbnsx8k-VozDKyQMfb7jCLjXkQIjkoKWZJpOjuS9TFwp42IP4c_sEmuckJ/s1600/100_8016.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="241" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiyH4xrkzolW_B6hiKhOV-RgsoUjdXxUdztLBzT2q53SO58Xy_cDGf3WkgIiSCf5ycQi_-CgVJbyfoxQnBbBcYbnsx8k-VozDKyQMfb7jCLjXkQIjkoKWZJpOjuS9TFwp42IP4c_sEmuckJ/s320/100_8016.JPG" width="320" /></a></div>
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Then I put in the beans. Someday I'm going to grow a bunch of kidney beans and figure out how to season them to make my own chili beans, but I haven't got there yet. </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhCawd-wl1xcHIFUyvZgVZuIetLntchFVJRTPUnzy146cHhgr_wgpVNepemQ8PygE5u-dAnZKLPZ51DojR81oqfGFj2D-t3r5_ztORqIDco4QiAG8LiDxvZjqf9CJTA5l0uANTd7zHTJnHq/s1600/100_8017.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="241" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhCawd-wl1xcHIFUyvZgVZuIetLntchFVJRTPUnzy146cHhgr_wgpVNepemQ8PygE5u-dAnZKLPZ51DojR81oqfGFj2D-t3r5_ztORqIDco4QiAG8LiDxvZjqf9CJTA5l0uANTd7zHTJnHq/s320/100_8017.JPG" width="320" /></a></div>
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I also need to figure out how to make my own chili powder. I'm sure we grow all of the ingredients. Goals, goals, goals. Oh, sorry. Rabbit trail. I add 3 tablespoons of sea salt, 1 tablespoon of black pepper, and 5 heaping tablespoons each of chili powder and cocoa powder.</div>
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Then I chop up some hot peppers and add them. I'm not real picky about what kind they are. I think today I ended up putting in a combo of jalapeno, chilies, cayennes and habaneros. </div>
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I also chopped up the onions and threw them in.</div>
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And then I let it simmer for several hours.</div>
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Once the tomatoes are falling apart, I hot pack the chili into quart jars. I think this recipe makes about 12 quarts, but I've never made it without feeding my family before doing the canning. I pressure can the jars at 10 pounds for 90 minutes. If you left the meat out and used only red tomatoes, you could get by without a pressure canner and just add the meat later. </div>
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I like to have lots of chili on hand. I use it for more than just soup. Lots of times I'll add a bit of flour to it to thicken it up.</div>
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And use it for filling for tacos.</div>
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Or in taco salad.</div>
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Sometimes I just drizzle chili on tortilla chips, add some cheese and pop it in the microwave for quick nachos. Don't have a picture of that though. </div>
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I know, using chili for these things is a little weird, but it's quick and it's easy, it's filling and it tastes good! On a busy day that's just important!</div>
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<span style="font-family: Georgia, Times New Roman, serif; font-size: x-large;"><b><i>God Bless You All!</i></b></span></div>
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<span style="font-family: Georgia, Times New Roman, serif; font-size: x-large;"><b><i>~Grama Sue</i></b></span></div>
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Sue Whitsonhttp://www.blogger.com/profile/12133060858314206405noreply@blogger.com0tag:blogger.com,1999:blog-5951967138541747055.post-35572080659225238252013-02-18T18:25:00.000-08:002013-02-18T18:25:04.049-08:00Grama Sue's Meatloaf<br />
It's true. There are as many different ways to make meatloaf as there are people who make meatloaf and mine is no exception!<br />
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My basic ingredients are a pound of hamburger, an egg, a medium onion, oatmeal, salt, pepper, Woshestershire sauce, ketchup and mustard.</div>
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I chop the onion and add the egg, about 1/4 cup Woshestershire, 1/4 cup of ketchup, and about 1/8th cup of mustard. I also add a teaspoon of salt and a teaspoon of pepper. Sometimes I might add chopped peppers or chopped olives. And occasionally I will add some chili powder or some Italian type seasonings like basil or oregano. Just depends on what I'm feeling like.</div>
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Then I mush it all together. You could use a spoon, but I really think that fingers do a much better job of squishing all the ingredients together. It's messy and there's definitely an "ewww" factor, but it does the job. </div>
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I only use one hand because I want the other hand to stay clean so I can grab oatmeal from the container. I use enough oatmeal to firm up the mixture so that it makes a nice loaf. Tonight, it took 3 handfuls. The size of the egg and how much of the other liquid ingredients I use make the oatmeal amount vary. </div>
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Now here is where my meatloaf really differs from everyone else's. I put it on a broiler pan. When Grampa Tom and I got married there was this crazy lady who was preaching that eating fat was the cause of being fat. She advocated totally eliminating fat from the diet, and the government food guidelines said the same. In fact, the eating of meat (especially red meat) was demonized as the cause of heart problems along with a host of other health issues. I bought that whole line of thought and wound up with diabetic symptoms as a result. Fortunately, Grampa Tom talked me into trying the Atkins diet when I was about to go to the doctor. I lost tons of weight on the Atkins diet and all the symptoms went away!</div>
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Ooops! Rabbit trail. Anyway, back then, I was feeling guilty for indulging in meatloaf occasionally so I placated my guilty conscious with putting my meatloaf on a broiler pan so the fat could drain off. I still can't stand the thought of letting my meatloaf float in the fat in a bread pan like most people do.</div>
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If you do this, ALWAYS fill the pan with water! The fat dripping on a dry pan will cause your house to fill up with smoke! Yes, I do know this from expierence :) There are a couple of extra advantages to cooking your meatloaf this way. #1 You can flatten your loaf more than you can in a bread pan. A flatter loaf cooks quicker and uses less energy. #2 You don't have to cover the meatloaf when it is cooking. The water under the loaf keeps it nice and moist. I've never had a loaf pan with a lid on it, so covering for me involves aluminum foil. This method has saved me a ton of money for aluminum foil through the years.</div>
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I put the meatloaf in the oven and cook it at 450 degrees until it is nice and brown on top. This takes about 30 minutes in my convection oven, 45 minutes in my regular oven. </div>
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Once it is browned to Grampa Tom's satisfaction (He likes his meatloaf almost burnt) I pull it out and cover it with grated cheese.</div>
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Then I return it to the oven for a few minutes to melt the cheese. Yum yum!</div>
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Yes, this is yet another by guess and by golly recipe! Exact measurements just grate against my creative personality. If you like my methods, hop on over to my <a href="http://gramasuesrecipes.blogspot.com/" target="_blank">recipe page</a>. I am trying to compile all the recipes I put on this blog over there so they are easier to find. </div>
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<span style="font-family: Georgia, Times New Roman, serif; font-size: x-large;"><b><i>God Bless You All!</i></b></span></div>
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<span style="font-family: Georgia, Times New Roman, serif; font-size: x-large;"><b><i>~Grama Sue</i></b></span></div>
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The broiler pan I use when I'm just feeding Grampa Tom and I is a mini broiler pan. Fits perfect in my little convection oven!</div>
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Sue Whitsonhttp://www.blogger.com/profile/12133060858314206405noreply@blogger.com0tag:blogger.com,1999:blog-5951967138541747055.post-74275955225028119512013-02-06T23:14:00.000-08:002013-02-06T23:14:55.125-08:00Potato, Ham and Broccoli Soup<br />
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Another by guess and by golly recipe :)</div>
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To begin with, put a meaty ham bone, several chunked potatoes and a large chopped onion in a dutch oven. Then cover half way with water and season with salt and pepper. </div>
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Bring to a boil, cover and let simmer for a couple of hours, stirring occasionally.</div>
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When the ham is falling off the bone, remove it. Take off any meat that is still clinging to it. If the meat chunks are bigger than you like cut them up a bit before returning it to the pan.</div>
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Then you will need some frozen broccoli, 2 cups of milk and several slices of processed cheese spread. You can use other types of cheese if you want, but processed cheese tends to melt best.</div>
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Chop the broccoli into bite sized pieces if needed and add it to the pan. If you are using fresh broccoli it is best to add it about an hour before it is done simmering. Bring it back to a boil and let simmer for another 10 to 15 minutes. If there is to much water, keep simmering until the water looks like this.</div>
<a name='more'></a>Wait until just before you are going to serve it to add the milk and cheese. They tend to scorch if left on the heat to long. Once you add these, bring the heat back to medium and stir constantly until the cheese is melted.<br />
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Turn off heat and let sit for 5 minutes. Then enjoy! Make lots at a time so that you can put some in the freezer for later :) </div>
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<span style="font-family: Georgia, Times New Roman, serif; font-size: x-large;"><b><i>God Bless You All!</i></b></span></div>
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<span style="font-family: Georgia, Times New Roman, serif; font-size: x-large;"><b><i>~Grama Sue</i></b></span></div>
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Sue Whitsonhttp://www.blogger.com/profile/12133060858314206405noreply@blogger.com0tag:blogger.com,1999:blog-5951967138541747055.post-55047974436200471002013-02-05T09:19:00.001-08:002013-02-05T09:20:13.082-08:00How I Make Tea<br />
Caffeine is a food group. Unless someone comes up with something better, I'm gonna stand by this statement. Many years ago, I was listening to all the garbage about how bad caffeine was so I decided to give it up. A couple of years later in January I was downing the asthma meds like it was the middle of July. It occurred to me that I didn't have that much of a problem in January when I was drinking caffeine, so I went back on it and was much better in about 3 weeks. Caffeine doesn't have near the side effects as asthma meds and since then I've found out that before prescription meds were illegal to buy without a prescription, caffeine was the drug of choice among doctors for asthma.<br />
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So anyway, I drink LOTS of tea and I am not ashamed :) I really don't care for just plain tea, so I go to my herb garden to give it a little lemony taste during the summer. During the winter, I try to grow a little inside, but there isn't enough room, so I usually settle for a cap full of concentrated lemon juice if I haven't been to my mom's house in California and brought home fresh lemons!<br />
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I start by heating filtered water on the stove. While it is heating, I get my pitchers out and visit my herb garden.</div>
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I generally make 2 pitchers at a time. And no I didn't go steal a pitcher from a bar. I bought these at a Good Will store up by Chicago for $3 each.</div>
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I go out to my lemon balm patch.</div>
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I cut a handful for each pitcher I am making.</div>
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Or I might get some lemon grass. Both of these herbs have some powerful antioxidants going on. I use the lemon balm for canker sores and lemon grass is known for it's ability to aide in the shrinking of tumors. Sorry I don't have enough of these marvelous herbs to share. I am working on that for next year.</div>
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If I'm using lemon grass. I cut 5 or 6 blades for each pitcher. I decided to use both for this blog post.</div>
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I rinse them off in the sink.</div>
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Then I get out 7 tea bags for each pitcher. I'm not known for my delicate palate, but I think Aldi's has some pretty good black tea and I'm cheap so that's what I get!</div>
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I wrap the tea bags around the herbs.</div>
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And place them in the pitchers.</div>
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Then I add some hot water to each pitcher and let it steep for about 5 minutes, longer if I get distracted. I've been told that tea gets bitter if you let it steep for more than 5 minutes, but I've never noticed mine doing that unless I'm not using filtered water. </div>
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After it steeps, I fill the pitchers with cool water from the filter and fish out the tea and herbs. I put them in my "compost bucket", which is actually a little bucket that I put kitchen scraps in for the chickens. They love tea leaves! If it is getting near tomato planting time, I will leave them out to dry so I can put a bundle under my tomato plants along with crumbled egg shells. The tomatoes love them too!</div>
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Then I pour it into my Grama ba-ba (as Grampa Tom calls it) and sip on it all day long. Hey! I spill it enough with a lid on! </div>
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif; font-size: x-large;"><b><i>God Bless You All!</i></b></span></div>
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif; font-size: x-large;"><b><i>~Grama Sue</i></b></span></div>
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Sue Whitsonhttp://www.blogger.com/profile/12133060858314206405noreply@blogger.com0tag:blogger.com,1999:blog-5951967138541747055.post-63998479015484688642013-02-05T08:47:00.001-08:002013-02-05T08:47:27.089-08:00Apple Sauce<br />
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Growing up, my mom used to go to the store and buy huge jars or cans of applesauce for our large family which we kids slurped right down. I loved it, I mean applesauce is wonderful stuff right? Then I married into a family that had apple trees. My mother-in-law showed me how to make applesauce and well ... How in the world do those commercial applesauce makers manage to take all the flavor out of applesauce??????? They must juice it first and then use the leftovers to make it. One taste of real applesauce and you'll never go back!</div>
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Start with real apples. Green or yellow apples generally make the best applesauce if you follow my method. The skins contribute their color to the applesauce. If you are making apple butter or want to go through all the work of peeling the apples, it doesn't make a whole lot of difference. At least that's my opinion. Martha Stewart might disagree, but I'm a country girl, not a gourmet chef.</div>
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Wash your whole apples and then cut them in half.</div>
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Remove the stems and the blossom ends. I'm told they make the applesauce bitter, though I've never tried it. Sounds reasonable so I'll accept this bit of passed down wisdom!</div>
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Remove any bruised or bad spots.</div>
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And two year old bites :) Actually I was surprised. I only found bites on this one red apple that he picked up first. I was really having to keep after him not to bite any other apples. There have been years when I've had to remove a multitude of two year old bites. They will typically take one bite out of any they can get their hands on.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhf0pFsyz-1a0sZ9FXYAZ7pojIoTkIXJSiZ56_MhTABrMdod-614pU_ItuWhkIysY1MEsYJBdh0_TkfRaI4WNCnBynAvmxSrmtcj-OebJb6zkw5ybIM2WFlwM8ImTDKb1qlmNrHTIvxqjzG/s1600/IMG_20110921_110429.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhf0pFsyz-1a0sZ9FXYAZ7pojIoTkIXJSiZ56_MhTABrMdod-614pU_ItuWhkIysY1MEsYJBdh0_TkfRaI4WNCnBynAvmxSrmtcj-OebJb6zkw5ybIM2WFlwM8ImTDKb1qlmNrHTIvxqjzG/s320/IMG_20110921_110429.jpg" width="320" /></a></div>
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Actually, you wouldn't even have to cut the apples in half if it weren't for the fact that every now and then you will run across an apple that a bug has penetrated. In that case just quarter it and cut out the core. Otherwise it isn't necessary to core the apples. </div>
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I always like to save some of the seeds. Last year I wound up with a lot of bleeding due to fibroid tumors. According to all the research I've done, fibroids are pretty common for women my age and most of them clear up on their own within 2 or 3 years. Apple seeds contain B17. B17 is very good for any type of tumor. I've been eating a few apple seeds every day since I learned about it. As long as I don't forget for days on end, I don't have problems with unusual bleeding. Amazing!</div>
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An electric roaster is a pretty good fit for a 5 gallon bucket of apples. You can use a smaller pan on the stove if you don't have a huge amount of apples.</div>
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Fill the pan and add enough water to cover about 2/3 of the apples. Cover and cook until the apples are soft. If you can be right there to stir often, turn up the heat. That will make the process faster.</div>
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When the apples are soft, uncover and cook off the water until the applesauce is the desired consistency. This will be about 1/2 the original volume.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjY7_qYItGcv9n_GeSuKpiiafFkyghV1UQMiQgRWwXhkjhAVCFEKGcyuE_YgY0d9nkcPN4nL_h7hojeg6XKwmB6ZLTYn3sXFztDNgQtQaiJE6zBN5MwN1APXQ3rU9CyFEhWkX4gYhxTQ005/s1600/IMG_20110919_071956.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjY7_qYItGcv9n_GeSuKpiiafFkyghV1UQMiQgRWwXhkjhAVCFEKGcyuE_YgY0d9nkcPN4nL_h7hojeg6XKwmB6ZLTYn3sXFztDNgQtQaiJE6zBN5MwN1APXQ3rU9CyFEhWkX4gYhxTQ005/s320/IMG_20110919_071956.jpg" width="320" /></a></div>
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Now you will need a colander. This is my favorite one. It has a handle that turns around while the metal piece pushes the applesauce through the holes, leaving the skins, core and seeds behind.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQUtnrd6iiBi6JADXfqa03anF73FgxYCvR8SakPagh9FO-o-hMKI_VjGcsVOp96frvEjPJUl2SH-TmPCXzFrawv6MZB3BCwSCs2PWzV80oQYoNccqG-bOuzj7eQ81RXI8kgXRiqU860Na3/s1600/IMG_20110918_143748.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQUtnrd6iiBi6JADXfqa03anF73FgxYCvR8SakPagh9FO-o-hMKI_VjGcsVOp96frvEjPJUl2SH-TmPCXzFrawv6MZB3BCwSCs2PWzV80oQYoNccqG-bOuzj7eQ81RXI8kgXRiqU860Na3/s320/IMG_20110918_143748.jpg" width="320" /></a></div>
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This is the one my kids grew up with. You place it in a big bowl and use the wooden plunger to push the applesauce through the holes. It works OK, but it is harder to handle. Not to mention that it is really easy for ambitious energetic children to splash applesauce on the ceiling with it.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEijgv8awMwUWCTpg-XrGyRq-cTslVBGcPLwyuIp4t268D8A7UUIFTjETt_TL0z4LdXHY1qvW_lMRcl3Uf9S-G7d5YHhwM5bB9TkI-c0PRJa2MwL4d1VGM1jXz6hd0zClR7uTHf3mT-sR2D1/s1600/IMG_20110926_173854.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEijgv8awMwUWCTpg-XrGyRq-cTslVBGcPLwyuIp4t268D8A7UUIFTjETt_TL0z4LdXHY1qvW_lMRcl3Uf9S-G7d5YHhwM5bB9TkI-c0PRJa2MwL4d1VGM1jXz6hd0zClR7uTHf3mT-sR2D1/s320/IMG_20110926_173854.jpg" width="240" /></a></div>
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Spoon the cooked apples into the colander and push it through. With this one you need to turn it clockwise several times and then do a quick counter-clockwise or two when it gets clogged up. If you are using a cone-type colander, you have to stop every now and then and scrape it with a spatula. </div>
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You can empty the colander when you think you've got most of the saucy part in the bowl or you can just keep adding more apples until you are done. With this colander, I'm prone to keep adding, but the cone type tends to get a little hard to handle if you don't empty it now and then.</div>
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This is what I have left over from my 5 gallon bucket of apples. It will go to my chickens. They love it!</div>
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I don't have a big enough bowl to put all the applesauce in at once, so I do have to stop and put it into containers 2 or 3 times during the straining process. If the apples are somewhat tart, you can stir in honey or sugar or whatever sweetener you prefer to taste. I like to use my big yogurt containers or plastic peanut butter jars. When I'm deciding what containers to use, I choose a container that is a size we will eat in one or two meals. It also has to have a wide mouth. If you don't have a wide mouth to serve it partially thawed. There's just nothing better than frozen applesauce! It makes great popsicles too! I use masking tape to label and date my containers and put it in the freezer for later.</div>
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I have canned applesauce if it looks like I'm going to run out of freezer space. There are glass jars that are made for the freezer. I only have a few of these jars. This is one I use for bacon drippings, but I'd love to have a bunch of them for applesauce. You could can lots of shelves full and put one or 2 in the freezer at a time. </div>
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I got about 15 pounds of applesauce out of my 5 gallon bucket of apples and an ice cream bucket of scraps for my chickens! Mmmm good!</div>
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif; font-size: x-large;"><b><i>God Bless You All!</i></b></span></div>
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<b style="font-family: Georgia, 'Times New Roman', serif; font-size: xx-large;"><i>~Grama Sue</i></b></div>
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Sue Whitsonhttp://www.blogger.com/profile/12133060858314206405noreply@blogger.com0tag:blogger.com,1999:blog-5951967138541747055.post-32117470042484036472013-02-05T08:31:00.002-08:002013-02-05T08:31:23.987-08:00Oven Canning<br />
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This year Grampa Tom planted some wheat on our row corp land. I had him save me a couple of buckets for bread. They were sitting outside in the shed, but I was concerned about them going rancid or getting bugs in them. </div>
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Last fall I was reading in Countryside Magazine <a href="http://www.countrysidemag.com/">http://www.countrysidemag.com/</a> about oven canning. It's the perfect solution! </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj22xDJTWeyDpnRruw1F2XrwSFfkaltLY2ZEeSI2w2Nm9f_kJi6fVFHjWTH95vH3nKLJ_lUpJvhLoPa-T-23RKvtLJ8AJVFHp-ls5vVkxVikhZ4CYhqKExM9TeaH1faB3Z_7G8ZKA_D-KJa/s1600/IMG_20120127_125611.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj22xDJTWeyDpnRruw1F2XrwSFfkaltLY2ZEeSI2w2Nm9f_kJi6fVFHjWTH95vH3nKLJ_lUpJvhLoPa-T-23RKvtLJ8AJVFHp-ls5vVkxVikhZ4CYhqKExM9TeaH1faB3Z_7G8ZKA_D-KJa/s320/IMG_20120127_125611.jpg" width="320" /></a></div>
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You fill the jars with dry goods. I decided to use jars that had previously used lids. Most of them will seal again, and I can use the ones that don't first. </div>
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Once you get a whole bunch of jars filled, put them in a preheated oven at 170 degrees for one hour. </div>
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This kills any bug eggs or bacteria that might cause the dry goods to go bad.</div>
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When you take them out of the oven let them cool, then sort out any that didn't seal and label and store the rest! They ought to last for years if I don't get to them. You can do this with flour, rice, dried beans, just about any dried grain you want to keep in your pantry. Hmmm... wonder if it would work with dried fruit? Might have to try that. Anyway, it's a great way to heat the house on a cold dreary day outside.</div>
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<span style="font-family: Georgia, 'Times New Roman', serif; font-size: x-large;"><b><i>God Bless You All!</i></b></span></div>
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<span style="font-family: Georgia, 'Times New Roman', serif; font-size: x-large;"><b><i>~Grama Sue</i></b></span></div>
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Sue Whitsonhttp://www.blogger.com/profile/12133060858314206405noreply@blogger.com8tag:blogger.com,1999:blog-5951967138541747055.post-66298363955053249132013-02-05T08:23:00.003-08:002013-02-05T08:23:37.346-08:00Apple Butter Secret<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhRiDjTFPyGZLvvMTBIfKHFgPGfj8w9fjhkxIafBxkeUraPhgszb6EDllrFB8D_a9G_oa9AWo1-JeBFXq9KAwFb-7a95pGHA4Abs3lUCMYktU6IKaFRAfrSA8WXt9_b1tYMeprJXKgwT0HB/s1600/100_7890.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" height="221" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhRiDjTFPyGZLvvMTBIfKHFgPGfj8w9fjhkxIafBxkeUraPhgszb6EDllrFB8D_a9G_oa9AWo1-JeBFXq9KAwFb-7a95pGHA4Abs3lUCMYktU6IKaFRAfrSA8WXt9_b1tYMeprJXKgwT0HB/s320/100_7890.JPG" width="320" /></a><br />
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Re-canned all my apple butter. </div>
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For the last 30 years, I've been making apple butter following my mother-in-love's recipe - Make applesauce by cooking down apples, putting them through a colander and then sweetening to taste. Then put the applesauce back on the heat, simmer it down to about half the volume, add cinnamon to taste, then can in a boiling water bath for 5 minutes.</div>
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This fall, my friend Peggy gave me a jar of her apple butter. My apple butter is good, but her's was just heaven! I asked what she put in it. The difference? Orange Zest! Since I already had all my apple butter canned and the markets were pretty much over, I decided I would wait till it was cold and redo any apple butter that I had left. Yum!</div>
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I'll have it at the markets next spring!</div>
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<span style="font-family: Georgia, Times New Roman, serif; font-size: x-large;"><b><i>~Grama Sue</i></b></span></div>
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Sue Whitsonhttp://www.blogger.com/profile/12133060858314206405noreply@blogger.com0tag:blogger.com,1999:blog-5951967138541747055.post-50868485840304963692013-02-05T08:20:00.001-08:002013-02-05T08:20:38.343-08:00Old Folk WisdomBack when I first moved to the country, I had the privileged to get to know a beautiful woman who was in her 80s. She always told me, "Sue, get out there and plant some lettuce at the first good thaw, as soon as you can dig a little in the dirt. It might come up and it might not. But you will be really happy if it does!" Thank you Lelia! I learned so much from you!<br />
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<span style="font-family: Georgia, Times New Roman, serif; font-size: x-large;"><b><i>God Bless You All!</i></b></span><br />
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<span style="font-family: Georgia, Times New Roman, serif; font-size: x-large;"><b><i>~Grama Sue</i></b></span><br />
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Ever have problems with moths getting into your clothes and putting holes in them? I sure do! But I've come up with a cheap, easy way to combat them that involves cedar trees. Cedar wood is prized for it's ability to repel moths. Cedar chests and cedar closet liners are expensive because of this quality. But my method doesn't even involve carpenter skills!</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjkzST8GKGzRDz5eG4kahMARtRirl5CDtZkXAHBFUxM90noxKmqrubxoULyu3c3BY8hHY7unHxSKy3Kww80oWvzAduitPUKTFTq5Zs_zJnWkqwDzDR4rRWDkv091kExXtDQNkMAIfNEBjBX/s1600/before+NW.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjkzST8GKGzRDz5eG4kahMARtRirl5CDtZkXAHBFUxM90noxKmqrubxoULyu3c3BY8hHY7unHxSKy3Kww80oWvzAduitPUKTFTq5Zs_zJnWkqwDzDR4rRWDkv091kExXtDQNkMAIfNEBjBX/s320/before+NW.JPG" width="247" /></a></div>
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First, you've got to find yourself a cedar tree to take some trimmings off of. Fortunately, back when people were settling this part of the country, one of the requirements for homesteading a place on the prairie was to plant trees. The people who originally homesteaded this place before my husband's great grandfather bought it in 1913 planted so many cedar trees that they named the farm Cedar Grove. They are an easy tree to grow in this part of the country. So much so that I consider them something of a weed. But on to the moth deterrent ...</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgebPGBdrftdksJjAgW6zECqiDUW6RKGisShUOkr50G-NpW7foRzbRJ5CkVvkxEPVBaf_DNZGr47Efy3WtPMOLDzh6DNDhmnxGeHx4Gs4qV8AKN5EOFCPZwQ10vJTpUbUSYzOV28DvbHhC8/s1600/100_7934.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="241" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgebPGBdrftdksJjAgW6zECqiDUW6RKGisShUOkr50G-NpW7foRzbRJ5CkVvkxEPVBaf_DNZGr47Efy3WtPMOLDzh6DNDhmnxGeHx4Gs4qV8AKN5EOFCPZwQ10vJTpUbUSYzOV28DvbHhC8/s320/100_7934.JPG" width="320" /></a></div>
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You will need a branch of cedar, a pair of clippers, some socks that the dryer has eaten the mate of, and clothes pins.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhv0kLFIOJLOp_Loq9V01HWzJx7lMgDmQ25wScLOrZ4fKLHOYEOXbVN48v1-SNG0OrXEcPFIy-gZoaOSSeojHW78EVvzazFUS0bkSoxPpDZGBPNQiy2VKUQ07l8xccNui_C7C3Vgiy1rvwN/s1600/100_7936.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="241" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhv0kLFIOJLOp_Loq9V01HWzJx7lMgDmQ25wScLOrZ4fKLHOYEOXbVN48v1-SNG0OrXEcPFIy-gZoaOSSeojHW78EVvzazFUS0bkSoxPpDZGBPNQiy2VKUQ07l8xccNui_C7C3Vgiy1rvwN/s320/100_7936.JPG" width="320" /></a></div>
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Cut the cedar branch into small pieces.</div>
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Stuff the needles into the socks. You might want gloves to do this. The needles can be kind of prickly.</div>
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When they are full, clip the socks somewhere in your closet.</div>
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If the bar is too big, clip them to a hanger or two,</div>
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If you want to use them in a chest or a dresser, just clip them shut and place them in the bottom.</div>
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This will last for about 6 months. It's a good idea to mark down when you last made them so you can redo them before the moths invade again and you get holes in your brand new clothes again.</div>
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<span style="font-family: Georgia, Times New Roman, serif; font-size: x-large;"><b><i>God Bless You All!</i></b></span></div>
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<span style="font-family: Georgia, Times New Roman, serif; font-size: x-large;"><b><i><br /></i></b></span></div>
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<span style="font-family: Georgia, Times New Roman, serif; font-size: x-large;"><b><i>~Grama Sue</i></b></span></div>
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<span style="font-family: Georgia, Times New Roman, serif; font-size: x-large;"><b><i><br /></i></b></span></div>
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Sue Whitsonhttp://www.blogger.com/profile/12133060858314206405noreply@blogger.com0tag:blogger.com,1999:blog-5951967138541747055.post-16660428730975830252013-02-05T08:04:00.003-08:002013-02-05T08:04:55.414-08:00Double Duty Heat<br />
Whenever the thermometer takes a nose dive, I start looking for ways to make all that energy I'm using go a little bit further. Here's a list of 25 things to do on super cold days that heat up the house. If you like to stay warm activities like these will help you feel like you are burning money with nothing to show for it!<br />
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1. In the summer, I cut the stems and bad spots out of my excess tomatoes and throw them into gallon zip lock bags and into the freezer. Then on super cold days, I pull them out. When they are partially thawed the skins just slip right off of them. Then I heat up the kitchen canning them.<br />
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2. Make a big batch of chili from scratch.<br />
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3. <a href="http://gramasuesrecipes.blogspot.com/2013/01/ham-and-bean-soup.html" target="_blank">Bean soup</a>! Make plenty, it's a wonderful thing to pull out of the freezer on a busy day.<br />
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4. Make <a href="http://gramasuesrecipes.blogspot.com/2011/02/spaghetti-sauce.html" target="_blank">spaghetti sauce</a>. Can or freeze for spaghetti, lasagna, and pizzas later.<br />
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5. Bake bread.<br />
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6. Cookies<br />
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7. Lots of pancakes. Put them in the freezer. The pop them in the toaster for a quick breakfast next week when it warms up!<br />
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8. Potato Soup - tomorrow I'm planning to make some with ham and broccoli. This freezes well, so I'll make lots. Will post pictures and instructions next week.<br />
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9. Pull out the fruit you stuck in the freezer last summer and make pies.<br />
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10. or Jams<br />
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11. or Jelly<br />
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12. or Syrup<br />
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13. Bake a bunch of potatoes, cut them in half, scoop out the insides and mix with ham, cheese, spices, whatever and refill the skins. Have a few for supper and put the rest in the freezer for later.<br />
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14. Make lasagna. Make a big batch. Let it cool and then put it in to smaller foil containers once it has cooled. Lasagna is always better after it's spent a little time in the freezer.<br />
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15. Roast a Turkey<br />
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16. Slow cook a roast or ribs.<br />
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17. Dry some jerky in your oven.<br />
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18. Dry fruit leathers in the oven.<br />
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19. Heat your dishwater on the stove instead of running the hot water. This not only heats the house, it humidifies the air too!<br />
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20. Make candles.<br />
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21. Make hot cocoa.<br />
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23. Wash and dry clothes, linens, blankets, curtains and rugs.<br />
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24. Make soap.<br />
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25. Have a party! Body heat is an amazing thing!<br />
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Do you have other ideas? I'd love to hear about them!<br />
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<span style="font-family: Georgia, Times New Roman, serif; font-size: x-large;"><b><i>God Bless You All!</i></b></span><br />
<span style="font-family: Georgia, Times New Roman, serif; font-size: x-large;"><b><i><br /></i></b></span><span style="font-family: Georgia, Times New Roman, serif; font-size: x-large;"><b><i>~Grama Sue</i></b></span><br />
<span style="font-family: Georgia, Times New Roman, serif; font-size: x-large;"><b><i><br /></i></b></span><span style="font-family: Georgia, Times New Roman, serif; font-size: x-large;"><b><i><iframe bordercolor="#000000" frameborder="0" height="150" hspace="0" marginheight="0" marginwidth="0" scrolling="no" src="http://ad.doubleclick.net/adi/N7433.148119.BLOGGEREN/B6534890.1815;sz=180x150;ord=[timestamp]?;lid=41000613802463511;pid=c20361;usg=AFHzDLsFvf223TbcpPuMG8HILT3bKTNxSw;adurl=http%253A%252F%252Fwww.kohls.com%252Fupgrade%252Fwebstore%252Fproduct_page_multiple.jsp%253FPRODUCT%25253C%25253Eprd_id%253D845524892654581%2526pfx%253Dpfx_shopcompare%2526cid%253Dshopping3;pubid=614005;price=%2459.99;title=The+Big+One+Plush+Blanket;merc=Kohl%27s;imgsrc=http%3A%2F%2Fmedia.kohls.com.edgesuite.net%2Fis%2Fimage%2Fkohls%2Fc20361%3Fwid%3D500%26hei%3D500%26op_sharpen%3D1;width=85;height=85" vspace="0" width="180"></iframe></i></b></span>
Sue Whitsonhttp://www.blogger.com/profile/12133060858314206405noreply@blogger.com0tag:blogger.com,1999:blog-5951967138541747055.post-73605532295663058582013-02-05T07:34:00.002-08:002013-02-05T07:34:07.200-08:00How to Carve a Ham<br />
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Just in case any of you want to know! </div>
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Don't feel bad if you've never understood this. I was well into my 40s before I caught on. In my birth family, the carving of meat was a manly job that my father always did, so I never paid any attention. (Of course, I rarely paid attention to anything my mother did either. But, that's my excuse this time :) In Grampa Tom's family though, it was Mom's job, so he never paid any attention either. </div>
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Put two people together who haven't a clue and give this responsibility to a woman who is spacially challenged (yes, I made up that term) and what you come up with is a mess when it comes to carving meat. I would stand the ham up on it's end, take a slice off the outside and then work in from there. I could never figure out how people got such pretty looking slices and I always wound up with at least a few slices of inedible fat. </div>
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Then one day, I splurged and bought a spiral ham. The meat was pre-cut in slices that went from the outside straight down into the bone, but they didn't just come off. </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgBloisoVgANUK5n7h73LJvUZU6yQLgasI5_OgV65820nX8NhQzNFfIKrwQqSd5y2r1QAiKc_nDV6hB9rabgQ1L5Jd7H3SPUlgeg5oAcWyNUImRUzPXK2d15oxggbjmQF4-45MLZ0DwiT8i/s1600/100_7960.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="241" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgBloisoVgANUK5n7h73LJvUZU6yQLgasI5_OgV65820nX8NhQzNFfIKrwQqSd5y2r1QAiKc_nDV6hB9rabgQ1L5Jd7H3SPUlgeg5oAcWyNUImRUzPXK2d15oxggbjmQF4-45MLZ0DwiT8i/s320/100_7960.JPG" width="320" /></a></div>
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To be quite honest, this baffled me too, but Grampa Tom (who is not spacially challenged) saw me struggling and suggested that I cut around the bone.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjuNUp1UauGDjEQopeb_sV_5C7CguqxG1zut0B_IEqLHCm0s5bEgcHRzZEUhyphenhyphenjMN-nlsk1bJTYlo2xb72CQX_8g5Fn2KQTPNTLoDgx070bnlVysw0GQnhqlj_wt8LGjJ8Pb1Or5Z13UxldU/s1600/100_7962.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="241" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjuNUp1UauGDjEQopeb_sV_5C7CguqxG1zut0B_IEqLHCm0s5bEgcHRzZEUhyphenhyphenjMN-nlsk1bJTYlo2xb72CQX_8g5Fn2KQTPNTLoDgx070bnlVysw0GQnhqlj_wt8LGjJ8Pb1Or5Z13UxldU/s320/100_7962.JPG" width="320" /></a></div>
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And then cut the slices off by making a slice from the outside into the bone. It worked!!!</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiTrx4Fvbni4gHimA9jj_0UiqC9XNR5RmEjyl7jiKYKEHZzVy5aV3DYsc3IiDxHEnVLXQInQi7YcsjutmaCMS7WNoqYS4y2Aw3vtv7g4Dc_PFCnbUJwn-mJR3GkO5ABB72293yjCcAe8JJF/s1600/100_7963.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="241" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiTrx4Fvbni4gHimA9jj_0UiqC9XNR5RmEjyl7jiKYKEHZzVy5aV3DYsc3IiDxHEnVLXQInQi7YcsjutmaCMS7WNoqYS4y2Aw3vtv7g4Dc_PFCnbUJwn-mJR3GkO5ABB72293yjCcAe8JJF/s320/100_7963.JPG" width="320" /></a></div>
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Now, I can actually do this with a ham that is not pre-sliced, but it doesn't look as pretty. I still have a great deal of trouble getting those slices from the outside of the ham down to the bone anywhere near even (remember, I'm spacially challenged). So, if I can find spiral hams on sale (I'm to cheap to by them regular priced.), I buy a couple just so I can have pretty looking ham. (Yes, I cheated with this one.) </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgf4G8qdXBatp7Roy-NOB_ZBk9YF3LzAjzzkFYp00ARnwTkZcWRKS2T4-QY3L79oxskzHMKR4C9YgqLIqqhnOpq9eIOlD0J4zTWffCPQ91zqejtcV3xoGd6XCoHROZ4ME2icbiJuCj3TJBC/s1600/100_7964.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="241" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgf4G8qdXBatp7Roy-NOB_ZBk9YF3LzAjzzkFYp00ARnwTkZcWRKS2T4-QY3L79oxskzHMKR4C9YgqLIqqhnOpq9eIOlD0J4zTWffCPQ91zqejtcV3xoGd6XCoHROZ4ME2icbiJuCj3TJBC/s320/100_7964.JPG" width="320" /></a></div>
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We won't use the hole ham in just a few days so after I get them sliced I pack what we won't use that day into in cheap zippy bags. I put 2 or 3 servings worth in a bag so that I can just pull what I need out of the freezer. We will use the entire ham within 5 - 6 weeks so there's not much chance of freezer burn, but just to make sure, I put all of them into a plastic grocery sack and tie it shut. </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQ7fLDS4nsafINmc6YTn1iBD-0ndnlrwGqUVnz2TUmUyPU09b0hSFL9K3P4hwkZa07EohdR7NXw6zQ0_tKhot7DUpIP9Aw_DCf9poKZ42o0vBkONoWzJTl_jblGVu75StcmGZT_PRm3MZz/s1600/100_7965.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="241" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQ7fLDS4nsafINmc6YTn1iBD-0ndnlrwGqUVnz2TUmUyPU09b0hSFL9K3P4hwkZa07EohdR7NXw6zQ0_tKhot7DUpIP9Aw_DCf9poKZ42o0vBkONoWzJTl_jblGVu75StcmGZT_PRm3MZz/s320/100_7965.JPG" width="320" /></a></div>
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So there you have it. One of the great mysteries of life that I did't figure out until I was over 40. Someday, I might have to write a book! I'm sure I have enough material :)</div>
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<span style="font-family: Georgia, Times New Roman, serif; font-size: x-large;"><b><i>God Bless You All!</i></b></span></div>
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<span style="font-family: Georgia, Times New Roman, serif; font-size: x-large;"><b><i>~Grama Sue</i></b></span></div>
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<span style="font-family: Georgia, Times New Roman, serif; font-size: x-large;"><b><i><iframe bordercolor="#000000" frameborder="0" height="150" hspace="0" marginheight="0" marginwidth="0" scrolling="no" src="http://ad.doubleclick.net/adi/N7433.148119.BLOGGEREN/B6694010.492;sz=180x150;ord=[timestamp]?;lid=41000613802464054;pid=527242;usg=AFHzDLvZSw3AJV5n4wDyj9pR_hWLpxmrtg;adurl=http%253A%252F%252Fwww.surlatable.com%252Fproduct%252FPRO-527242%252F;pubid=614005;price=%2459.95;title=Kyocera+Ceramic+Chef%27s...;merc=Sur+La+Table;imgsrc=http%3A%2F%2Fwww.surlatable.com%2Fimages%2Fcustomers%2Fc1079%2FPRO-527242%2Fgenerated%2FPRO-527242_Default_1_430x430.jpg;width=85;height=85" vspace="0" width="180"></iframe><br /></i></b></span></div>
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Sue Whitsonhttp://www.blogger.com/profile/12133060858314206405noreply@blogger.com0tag:blogger.com,1999:blog-5951967138541747055.post-39320407757233416692013-01-28T16:35:00.003-08:002013-02-02T05:37:01.242-08:00Home Made Toothpaste<br />
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Over the past couple of weeks, I've seen several recipes for homemade tooth paste so I thought I'd try my hand at it.</div>
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There are several recipes out there that vary here and there, but the basic recipe seems to consist of 3 parts egg shell powder or baking soda to 4 parts coconut oil and 10-15 drops of essential oils. </div>
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A while back, I read about making your own calcium supplement from egg shells so I had some egg shell powder around. To make it I washed several empty egg shells and then dried them in the oven on the lowest temperature for 2 hours. Then I ground them in my coffee grinder. The toothpaste I made with the egg shell seemed pretty gritty, so I tried the baking soda recipe. It's much better. </div>
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I decided to use Thieves Oil from Young Living for my essential oil since it did such a good job on the sinus infection I had the other day. I thought if I use it on a regular basis, I might have a chance at preventing one. If you missed the post and are interested <a href="http://gramasuesrainbowfarm.blogspot.com/2013/01/thieves-essential-oil.html" target="_blank">click here</a>. </div>
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The coconut oil you see there isn't actually the brand I use. Back when I first started using coconut oil, I bought the el cheapo brand from Wal-Mart and saved all the containers. Then I bought a 5 pound bucket from <a href="http://www.tropicaltraditions.com/expeller-pressed_coconut_oil.htm" target="_blank">Tropical Traditions</a> last year and filled the containers with their oil so I could store some in the freezer just in case I didn't use it fast enough. I shouldn't have worried. I love the stuff and find all kinds of uses for it :)</div>
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It's pretty easy to mix the ingredients together. I decided right away that the blender wand was pretty much over kill and switched to a fork. It's not something you need a lot of power for. </div>
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I'm happy with the final product. It is different than commercial toothpaste, but my 3 y/o grandson used it and didn't spit it out!</div>
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<span style="font-family: Georgia, Times New Roman, serif; font-size: x-large;"><b><i>God Bless You All!</i></b></span></div>
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<span style="font-family: Georgia, Times New Roman, serif; font-size: x-large;"><b><i>~Grama Sue</i></b></span></div>
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<iframe bordercolor="#000000" frameborder="0" height="150" hspace="0" marginheight="0" marginwidth="0" scrolling="no" src="http://ad.doubleclick.net/adi/N7433.148119.BLOGGEREN/B6889038.134;sz=180x150;ord=[timestamp]?;lid=41000613802463700;pid=1735;usg=AFHzDLt-LldXRpcHdXspHQHRzEZqY9Nhfg;adurl=http%253A%252F%252Fwww.nutrasource.com%252F1735-EfaGold-Coconut-Oil-16-fl-oz-Natures-Way.aspx%253Fsource%253DSingleFeed_Nutrasource%2526utm_medium%253Dshoppingengine%2526utm_source%253Dgooglebase%2526cvsfhu%253D31373335;pubid=614005;price=%248.48;title=EfaGold+Coconut+Oil+-+...;merc=Nutrasource.com;imgsrc=http%3A%2F%2Fwww.nutrasource.com%2FImageHandler.axd%3FimageId%3D16575%26async%3Dfalse%26nocache%3Dtrue;width=71;height=85" vspace="0" width="180"></iframe><br />Sue Whitsonhttp://www.blogger.com/profile/12133060858314206405noreply@blogger.com0tag:blogger.com,1999:blog-5951967138541747055.post-70858974075011004612013-01-22T17:25:00.001-08:002013-01-22T17:31:10.796-08:00Ham and Bean Soup<div class="separator" style="clear: both; text-align: center;">
Grama Sue's Ham and Bean Soup</div>
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Ingredients: Beans, Ham bone, Onion, Salt and Black Pepper</div>
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This is one of those recipes that I really don't have a recipe for. I just kinda adjust the ingredients based on how much I want to make. I use a handful of beans for each serving that I want to make. Usually, I use just navy beans, but I had some kidney beans in my cupboard so I decided to throw in a couple of handfuls for some color. </div>
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When it comes to food, I like adventure, but Grampa Tom is one of those "picky" eaters. He's pretty bean friendly (at least when it's on the mouth end) so I felt confident that he will be OK with this variation. I always try to make more than we will eat in one sitting (at least 8 servings) because this is one of the few things that I can feed him out of the freezer. Like I said, he's picky.</div>
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The first step is to soak the beans. You can do this by putting them in a pan, rinsing them off, covering them with at least twice the volume of water as beans (They will soak up a lot of water.) and leaving them over night. Or you can put them on the stove like I did today and simmer them for a couple of hours. </div>
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Once the beans are tender, pour them into a colander and rinse again. </div>
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Put them back into the pan along with the ham bone.</div>
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Chop the onion and add it to the pan.</div>
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Then add enough water to cover the ham bone. It should be about twice the amount of the beans again. You will boil off a lot of the water and if it still seems like to much towards the end, you can turn up the heat and boil it rapidly while stirring constantly or add a little flour to thicken the soup up. If your soup gets too dry, just add a little more water. It's important to get that ham bone mostly covered so that the meat will cook off the bone. If it looks like you're going to need too much water, use a smaller pan. </div>
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Add some salt and pepper. I usually start out with around a teaspoon of each. Then when I take out the ham bone I add more if it needs it - and it usually does. If you have people in your household who tend to be a little gassy, you can add a teaspoon of baking soda at this point too. It will help.</div>
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Simmer the soup, stirring occasionally, until the meat is falling off the bone. This will take quite a while. Probably 3 to 4 hours. When it's ready, pull it out and scrape any remaining meat off and put the meat back in the soup.</div>
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Then serve it up in a John Deere soup cup! I like a little cheese sprinkled in mine!</div>
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<span style="font-family: Georgia, Times New Roman, serif; font-size: x-large;"><b><i>God Bless You All!</i></b></span></div>
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<span style="font-family: Georgia, Times New Roman, serif; font-size: x-large;"><b><i>~Grama Sue</i></b></span></div>
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<br />Sue Whitsonhttp://www.blogger.com/profile/12133060858314206405noreply@blogger.com0tag:blogger.com,1999:blog-5951967138541747055.post-65330313449199146492011-02-08T18:31:00.000-08:002011-02-08T18:31:06.135-08:00Spaghetti Sauce<span class="Apple-style-span" style="border-collapse: collapse; font-family: arial, sans-serif; font-size: 13px;">My spaghetti sauce recipe:</span><br />
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</div><div style="border-collapse: collapse;"><span class="Apple-style-span" style="font-family: arial, sans-serif; font-size: 13px;">Mix in pot:</span><br />
<div style="font-family: arial, sans-serif; font-size: 13px;">1 pound browned ground meat</div><div style="font-family: arial, sans-serif; font-size: 13px;">one gallon skinned tomatoes from my garden</div><div style="font-family: arial, sans-serif; font-size: 13px;">large green pepper chopped</div><div style="font-family: arial, sans-serif; font-size: 13px;">large onion, chopped</div><div style="font-family: arial, sans-serif; font-size: 13px;">1/2 cup chopped mushrooms</div><div style="font-family: arial, sans-serif; font-size: 13px;"><br />
</div><div style="font-family: arial, sans-serif; font-size: 13px;">Add:</div><div style="font-family: arial, sans-serif; font-size: 13px;">1/2 tsp sea salt</div><div style="font-family: arial, sans-serif; font-size: 13px;">1/2 tsp black pepper</div><div style="font-family: arial, sans-serif; font-size: 13px;">1 TBS honey</div><div style="font-family: arial, sans-serif; font-size: 13px;"><br />
</div><div style="font-family: arial, sans-serif; font-size: 13px;">Season to taste with:</div><div style="font-family: arial, sans-serif; font-size: 13px;">1-3 cloves garlic, chopped</div><div style="font-family: arial, sans-serif; font-size: 13px;">1 TBS chopped basil</div><div style="font-family: arial, sans-serif; font-size: 13px;">1 tsp chopped marjoram<br />
1 tsp chopped oregano</div><div style="font-family: arial, sans-serif; font-size: 13px;"><br />
</div><div style="font-family: arial, sans-serif; font-size: 13px;">Bring to boil and then simmer for 2-3 hours.</div><div style="font-family: arial, sans-serif; font-size: 13px;">Add small amounts of flour and stir until sauce is thick enough.</div><div style="font-family: arial, sans-serif; font-size: 13px;"><br />
</div><div style="font-family: arial, sans-serif; font-size: 13px;">Serve over spaghetti noodles or multiply this recipe by 5 or 6 times and pressure can at 10lbs for 90 minutes in quart jars.</div><div style="font-family: arial, sans-serif; font-size: 13px;"><br />
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<span class="Apple-style-span" style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif; font-size: x-large;"><b><i>God Bless You All! </i></b></span></div><div><span class="Apple-style-span" style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif; font-size: x-large;"><b><i>~Grama Sue</i></b></span></div></div>Sue Whitsonhttp://www.blogger.com/profile/12133060858314206405noreply@blogger.com0tag:blogger.com,1999:blog-5951967138541747055.post-26731034143915799072010-06-21T17:28:00.000-07:002010-06-21T17:29:54.642-07:00Grama Sue's Green Salad<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi9xE_EIPnQtPl7xgvpJuomvME1UU0QQvSLbqSrsIBoXp9iVHp8LiHt91Ncev0FC0WYw2PRwe8HfEzgqrx_DktgMzJFKO1NMRpEOGwx_BCInaglM53XC1ou47zckIUdJOhixR-D0Ray_TY/s1600/green+salad.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi9xE_EIPnQtPl7xgvpJuomvME1UU0QQvSLbqSrsIBoXp9iVHp8LiHt91Ncev0FC0WYw2PRwe8HfEzgqrx_DktgMzJFKO1NMRpEOGwx_BCInaglM53XC1ou47zckIUdJOhixR-D0Ray_TY/s400/green+salad.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5485388699774349266" /></a><br /><p align="LEFT" style="margin-bottom: 0in">Or is it, “What's in Grama Sue's salad today?</p> <p align="LEFT" style="margin-bottom: 0in"><br /></p> <p align="LEFT" style="margin-bottom: 0in">My salad's change all the time with the seasons and with my fancy. Grampa Tom says my salads are always an adventure. Good thing he is a more adventurous eater than he used to be!</p> <p align="LEFT" style="margin-bottom: 0in"><br /></p> <p align="LEFT" style="margin-bottom: 0in">I love to put different herbs and wild ingredients as well as lettuce, chard, other salad greens and garden veggies in my salads. This one has:</p> <p align="LEFT" style="margin-bottom: 0in"><br /></p> <p align="LEFT" style="margin-bottom: 0in">Ice Berg Lettuce</p> <p align="LEFT" style="margin-bottom: 0in">Red and Green Baby Chard</p> <p align="LEFT" style="margin-bottom: 0in">Lemon Balm</p> <p align="LEFT" style="margin-bottom: 0in">Fingerling Zucchini</p> <p align="LEFT" style="margin-bottom: 0in">Oregano</p> <p align="LEFT" style="margin-bottom: 0in">Lemon Basil</p> <p align="LEFT" style="margin-bottom: 0in">Chopped Chives, Parsley and Dill Leaves</p> <p align="LEFT" style="margin-bottom: 0in">Snow Peas</p> <p align="LEFT" style="margin-bottom: 0in">Buttercup Weed</p> <p align="LEFT" style="margin-bottom: 0in">Radishes</p> <p align="LEFT" style="margin-bottom: 0in">Kohlrabi</p> <p align="LEFT" style="margin-bottom: 0in">My very first Red Ripe Tomato</p> <p align="LEFT" style="margin-bottom: 0in">and Red Clover Leaves and Flowers</p> <p align="LEFT" style="margin-bottom: 0in"><br /></p> <p align="LEFT" style="margin-bottom: 0in">Varying and mixing different herbs and other ingredients ensures a good variety of vitamins and minerals. Make sure your salad has a good variety of colors and throw in a few edible flowers for fun!</p> <p align="LEFT" style="margin-bottom: 0in"><br /></p>Sue Whitsonhttp://www.blogger.com/profile/12133060858314206405noreply@blogger.com0tag:blogger.com,1999:blog-5951967138541747055.post-28895427246674492402010-06-13T14:06:00.000-07:002010-06-13T14:41:20.669-07:00Egg ShampooWe have an abundance of eggs right now so I've been fiddling around with egg shampoo. I love it! My hair feels so soft and it is so shiny even after not washing it for a few days! Here's the recipe I've been using:<div><br /></div><div>one egg</div><div>1 tsp olive oil</div><div>2 TSB vinegar</div><div>2 TSB lemon balm tea</div><div><br /></div><div>Mix together well and put in bottle. </div><div><br /></div><div>This shampoo doesn't create a lot of suds like a regular shampoo and it doesn't leave your hair "squeaky clean", but after it dries your hair will look and feel fantastic! It seems like the longer I use it, the longer I can go between shampoos. I've always wondered how women used to be able to go for a month without washing their hair, but I think I understand now. This shampoo doesn't strip the natural oils from your hair, so your scalp doesn't over produce oil to compensate. </div><div><br /></div><div>I haven't tried mixing up huge batches of this shampoo to see if it would go bad, but I did leave some sit for a couple of days and it was just fine. </div><div><br /></div><div>The original recipe I saw called for lemon juice instead of lemon balm tea, but I didn't have any lemon juice so I substituted. Lemon balm tea has a reddish tint to it that I thought would go with my auburn hair. You might want to use lemon juice or black tea depending on your hair color. </div><div><br /></div><div><span class="Apple-style-span" style="font-family:'lucida grande';"><span class="Apple-style-span" style="font-size: x-large;"><b><i>God Bless You All!</i></b></span></span></div><div><span class="Apple-style-span" style="font-family:'lucida grande';"><span class="Apple-style-span" style="font-size: x-large;"><b><i><br /></i></b></span></span></div><div><span class="Apple-style-span" style="font-family:'lucida grande';"><span class="Apple-style-span" style="font-size: x-large;"><b><i>~Grama Sue</i></b></span></span></div><div><br /></div>Sue Whitsonhttp://www.blogger.com/profile/12133060858314206405noreply@blogger.com0