Snowbound Farms

Dandelion Soup

Thu, 29 Apr 2010 14:18:00 +0000

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 or until meatballs are thoroughly cooked.

I like to pair this with some homemade herb-ed bread, but corn bread or muffins is also very nice.

Venison Sauberbraten

Thu, 19 Nov 2009 17:33:00 +0000

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 of brown sugar

in a large mixing boil cover roast with mixture of onions, bay leaves, cloves,salt, cider, vinegar, and boiling water. Cover tightly and refrigerate 3-7 days, turning meat at least 4 times a day. The day before serving , drain meat and strain liquid discarding onions and seasonings. Brown meat in oil in a dutch oven or crock pot.add strained liquid, cover, and cook over low heat for 3-4hrs in a dutch oven or 12-24 hrs in a crockpot. Remove meat to platter. Turn heat to high over cooking liquid and add the ginger snaps and brown sugar. Cover and simmer 5 mins and serve as a gravy for meat.

This recipe is a favorite of mine. As a child my family always went hunting each fall and bagged a deer. This kind of candied meat was always a favorite dish for Christmas. I've never cooked mine in a dutch oven always in a crock pot, and it always comes out nice and tender. Nice no fuss on the day of the Holiday.

Venison Stew

Thu, 19 Nov 2009 17:17:00 +0000

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

3 tbsp flour

1/2 cup cold water

2 large green peppers seeded and cut into rings

Mix flour with salt and pepper and roll venison cubes in it until covered. In a skillet cook cubes in oil until

brown on all sides, add boiling water and bay leaf and cover and simmer over low heat for 30 mins. Discard bay leaf, add bouillon, carrots and onions. Recover and simmer for additional 45 mins. Then add Lima beans and simmer for additional 15 mins.

With a slotted spoon remove meat and vegetables from pan to a serving dish, leaving the cooking liquid behind. Blend 3 tbsp of flour and 1/2 cup of cold water in a cup and slowly stir mixture into the cooking liquid in the pan. Stirring constantly until blended thick and smooth. Pour over meat and vegetables top with green pepper rings and broil 5 mins until browned on top.

Venison Roast

Thu, 19 Nov 2009 17:01:00 +0000

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, basting frequently. Extra large roasts may need additional cooking time.

Banana Butter

Fri, 19 Jun 2009 15:58:00 +0000

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, stir constantly and simmer for another 30 minutes.

Spoon the warm butter into canning jars. Process for 10 min.

Peach jam

Fri, 19 Jun 2009 13:56:00 +0000

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.

Remove from heat and skim foam.

Put quickly into 4 pint jars leaving 1/4-inch head space.

Clean rim and seal.

Process for 10 minutes.

It should set in 24 hours.

Strawberry Jam

Fri, 19 Jun 2009 13:38:00 +0000

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 stirring until dissolved.

Bring to a full boil (a boil that doesn't stop while stirring) for exactly 1 min.

Skim foam as desired.

Put quickly into 4 pint jars leaving 1/4-inch head space.

Clean rim and seal.

Process in water bath for 10 minutes for pints.

It should set in 24 hours.

Strawberry Rhubarb Jam

Thu, 18 Jun 2009 13:27:00 +0000

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 frequently to prevent burning.

Cook until thick. Pour into 10 pint jars to within 1/4 inch of top.

Process in boiling water bath 10 minutes.

Peach Pie Filling

Thu, 18 Jun 2009 13:09:00 +0000

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 to avoid lumping of Clear Gel.

Add fruit and bring up to temperature, cooking for about five minutes, stirring continuously.

Ladle into 7 Quart jars leaving 1-in of head space.

Process for 30 mins in water bath to seal.

Cherry Pie Filling

Thu, 18 Jun 2009 12:48:00 +0000

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 again to boiling point and continuously stir until mixture no longer drips off the spoon but sheets off.

Ladle the mixture into 7 quart hot, sterile jars leaving 1/2 inch head space.

Seal the jars and Process in a boiling water bath for 10 minutes.

Remove from water bath and place on kitchen towels on counter top to cool.

Bread and Butter Fiddlehead Pickles

Sun, 07 Jun 2009 11:05:00 +0000

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

1 1/2 teaspoons celery seeds

1 1/2 teaspoons mustard seeds

In 8-quart enamel, stainless steel or glass container, stir fiddleheads, onions, salt and enough cold water to cover fiddleheads until salt dissolves; stir in ice. Cover; let stand in cool place 3 hours. Drain fiddleheads and rinse with cold running water; drain thoroughly.

Measure sugar, vinegar, turmeric, celery seeds and mustard seeds into 8-quart Dutch oven or heavy saucepan. Over high heat, heat to boiling. Reduce heat to low; simmer, uncovered 30 minutes, stirring often. Meanwhile, prepare jars and caps. Add fiddleheads and onions to Dutch oven; heat to boiling. Spoon hot fiddleheads into hot jars to 1/4 inch from the top. Immediately ladle syrup over fiddleheads. Process 10 minutes in boiling water process canner. Cool jars and test for air tightness. Makes about 6 pints.

Mustard Fiddlehead Pickles

Sun, 07 Jun 2009 11:01:00 +0000

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

Wash and prepare button onions and fiddleheads. Mix salt and water. Pour over fiddleheads. Let stand overnight. Bring to boil, and drain in colander. Mix flour and dry mustard. Stir in enough vinegar to make smooth paste. Add sugar and vinegar. Boil until thick and smooth, stir constantly. Add the fiddleheads and cook until they are just heated through. (Overcooking makes them soft instead of crisp.) Pour into jars and seal immediately. Process 10 minutes in boiling water process canner. Makes 8 pints.

Plain and Pickled Fiddleheads

Sun, 07 Jun 2009 10:53:00 +0000

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; then strain it off into a pan. Add 1 cup sugar for every gallon of vinegar. Add a large pinch of each of the spices and celery seed. Boil this syrup for 7-8 minutes; then pour over the fiddleheads in pint-sized jars. Seal and process for 10 minutes in a boiling water process canner.

Rhubarb Jam

Tue, 02 Jun 2009 12:19:00 +0000

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).

Pictures coming soon