Snowbound Farms

2 qt. dandelion greens

2 qt. chicken stock

1/2 cup rice

1 lb. ground beef

1 egg

2 Tbsp. cracker crumbs

3 Tbsp. minced cilantro

1 Tbsp. minced onions

1/4 tsp. garlic

3 Tbsp. Parmesan cheese

Bring chicken stock to a boil. Add dandelions. Simmer. Add rice. Combine beef, eggs, crackers,cilantro,onions, garlic, and Parmesan cheese to create meatballs. When greens are tender, add meatballs and simmer 15 minutes...

This recipe is from one of my favorite homesteading reference books; Country Wisdom and Know How: Everything You Need to Know to Live Off the Land. from the Editors of Storey Books

1 lg venison roast

2 medium onions chopped

2 bay leaves

12 peppercorns

6 whole cloves

2 tsp of salt

1 cup apple cider

1/2 cup apple cider vinegar

1 cup boiling water

1/4 cup cooking oil

12 gingersnap cookies crushed

2 tsp ...

This recipe is from one of my favorite homesteading reference books; Country Wisdom and Know How: Everything You Need to Know to Live Off the Land. from the Editors of Storey Books.

2-3 lbs venison cut to1-in cubes.

1/2 cup flour

1tbsp salt

1/8 tbsp pepper

1/4 cup oil

2 cups boiling water

1 bay leaf

2 beef bouillon cubes

12 small whole onions peeled

6 carrots peeled and chunked

1 pkg frozen or can of Lima beans

This recipe is from one of my favorite homesteading reference books; Country Wisdom and Know How: Everything You Need to Know to Live Off the Land. from the Editors of Storey Books.

4 tbsp. cooking oil

1 tbsp. vinegar

1/4 cup Ketchup

2 tbsp Worcestershire sauce

1 clove of garlic, chopped

Combine ingredients. Cover and refrigerate over night. Use as a basting sauce for venison roast or any large game roast. Bake at 325 4-6 hrs, bastin...

Ingredients

4 cups of mashed banana

6 tbsp of lemon juice

5 1/3 cups of sugar

3/4 tsp of unsalted butter

1 pkg. pectin

Directions

Heat the banana to a boil.

Reduce the heat and simmer for 35 minutes.

Add the butter, lemon juice and sugar.

Stir until the sugar dissolves and bring to a boil again.

Add the pectin. Reduce the heat...

Ingredients

4 cups prepared peaches

7 +1/2 cups sugar

1 pkg. Pectin

Directions

Peel quarter and crush peaches.

Mix pectin with peaches and bring to a boil.

Once boiling immediately add sugar.

Bring to a full boil (a boil that will not stop when stirring) for exactly 1 min.

R...

Ingredients

3lbs strawberries

7 cups of sugar

2 pkgs. of pectin

Directions

Cut and crush berries.

Mix pectin with berries and bring to a boil.

Once boiling immediately add sugar sti...

Ingredients

2 pounds strawberries

2 pounds rhubarb

6 cups sugar  

Directions

Cut rhubarb into 1/2 inch pieces.

Crush berries and combine with rhubarb, cover with sugar and let stand 1 to 2 hours. 

Bring to a boil stirring ...

Ingredients

6 quarts of peaches

7 cups of sugar

2cups + 3 tps clear jel

5 + 1/4 cups water

1 +3/4 cups lemon juice

Cinnamon and almond extract to taste (optional)

Directions

Quarter, Peel, and remove the seeds.

Combine water, sugar, lemon juice and Clear Gel in a large pan.

Bring to a boil, stirring continuously t...

Ingredients

3 1/2 quarts water

4 1/2 cups sugar

2 1/2 cups Clear Jel

17 cups sour cherries

Directions

Bring cherries, 2 1/2 quarts of water and sugar to boiling point.

Mix Clear Jell and the remaining 1 quart water together. Add to the near boiling ingredients

Bring aga...

Thank You to the University of Maine Cooperative Extension

for all their wonderful fiddlehead recipes.

4 pounds fiddleheads

3 large onions, thinly sliced

1/2 cup salt

cold water

3 trays ice cubes

5 cups sugar

5 cups cider vinegar

1 1/2 teaspoons turmeric

Thank You to the University of Maine Cooperative Extension

for all their great fiddlehead recipes.

1 quart button onions (peeled)

1 quart fiddleheads

2 cups salt

4 quarts water

1 cup flour

6 tablespoons dry mustard

2 cups sugar

2 quarts vinegar ...

Thank You to the University of Maine Cooperative Extension

for there great fiddlehead recipes!!!

cider vinegar

sugar

1/8 teaspoon each of pepper, ground nutmeg, cinnamon, allspice, and celery seed

Pour enough vinegar over the fiddleheads to cover; ...

15 c Rhubarb, cut up

8 ea Oranges

14 c Sugar

1 c Walnuts

Peel oranges and take out any seeds.

Then put oranges through food chopper.

Next combine sugar and oranges and put them over the rhubarb and let them soak overnight.

The next morning cook slowly on the stove for 1 1/2 hours.

Add the walnuts and put in hot jars. This makes 5 to 6 quarts (5 to 6 liters).