Download Ask Jackie: Homestead cooking by Jackie Clay-Atkinson PDF
By Jackie Clay-Atkinson
This huge e-book is ideal for the kitchen. Departing from canning, this installment of the "Ask Jackie" sequence covers every thing from greens to vinegar. Spanning from dairy, to grains, to food, to fruit and greens, its pages supply scrumptious recipes, convenient tricks, and useful recommendation for these studying to prepare dinner or perfecting their abilities as a self-sufficient homesteader. This matches well with either Water tub Canning and strain Canning to supply a very entire advisor to nutrients education.
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This identify bargains scrumptious and simple 30-minute suppers for the typical cook dinner. Hearty and filling nutrients, quickly puddings, great suppers in a couple of minutes: listed below are ninety favorite speedy and simple recipes that use available constituents and are easy to prepare dinner. From Caesar salad to chocolate-dipped fruit, locate inspirational rules for quick-fix kin suppers and simple interesting.
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Is mealtime a problem at your home? have you ever spent hours on a connoisseur dish in basic terms to listen to your kids say, "Is this what we are having for dinner? Yuck! " Jill McKenzie has made a profession of offering fit, kid-friendly food for the main finicky of eaters. along with having six choosy eaters of her personal, she has additionally been a private chef to households with kids and is familiar with what it takes to create nutritious meals that children (and their mom and dad!
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Extra resources for Ask Jackie: Homestead cooking
Making cracklin’ I’m a first time cracklin’ maker and they are not turning out. I don’t think the lard is too hot — about 450 degrees, but every time I try to make them it seems like I’m burning the skins before they are fully cooked. Plus the skins are not getting crispy. Should the lard be a little cooler? I need help. Maybe it’s because I’m from California; I don’t have that southern skill in my cooking genes. Derek Rogers, California Here’s how most folks make cracklings: Cut your lard into strips.
Red cabbage (you can use green cabbage and beet juice if you really want the red color) or about 3 medium-sized heads salt 2 quarts vinegar 1 cup brown sugar � cup mustard seed � cup whole cloves � cup whole allspice � cup peppercorns � cup celery seed 2 medium cinnamon sticks Core and cut cabbage as for kraut. Place in a large crock bowl, salting each layer. Press down, cover, and let stand in cool place for 24 hours. Drain well for 6 hours. Combine vinegar, sugar, and mustard seed in large pan.
Turn down heat to 350°F for 45 minutes or until a straw inserted in the center comes out clean. Remember, there’s also pumpkin bars, pumpkin cookies, and pumpkin milk shakes … mmm! Green pumpkin pie Have you ever made pies out of your green pumpkins? You can make one that tastes like apple only better. All you do is cut up your pumpkin in thin slices as you do apples. Then when you mix up your spices for apple pie and mix with the pumpkin slices and sugar, add ¼ cup of apple cider vinegar and mix well.