Monday, May 30, 2011

Rhubard freezer jam

This is a recipe from a little community cookbook. I have decreased the sugar from 7 cups to 4 because it was way too sweet for me.

9 cups chopped rhubarb
4 cups sugar

Boil 10 minutes

Then add one can crushed pineapple and boil 7 more minutes.

Remove from heat and stir in 1 6 oz box raspberry Jello. Stir until dissolved and freeze.

Makes 10 cups

Play dough

This is a recipe I got from my sister Carrie.  It lasts a long time if you keep it sealed in a baggie.

1/4 cup salt
1 T cream of tartar
1 T oil
1/2 cup water
1/2 cup flour

Mix on low heat and stir until a ball forms.   Take off heat and knead in color. Do not double.

Monday, May 23, 2011

Fresh Salsa

This is just a basic tomato salsa. The real secret to making a good fresh salsa that is not runny is to add some canned tomato sauce to it. I like to add the El Pato brand because it has a good spicy flavor.
 If you can't find El Pato you could add some chili powder. These are just guidelines as to how much of each thing to put in it all depends on your taste.  I like to use Roma tomatoes because they have more tomato and less seeds ect. I use the blade chopper on my food processor and it makes this really easy, you could also chop everything. Canned tomatoes will work too.

10-12 Roma tomatoes
2 Bell peppers, any color
2 Yellow onions
2 Jalapenos, more or less depending on your taste
2 small cans tomato sauce or El Pato
Salt and pepper to taste

Chop everything and add tomato sauce.  It usually tastes better the next day when the flavors can blend together.

Tuesday, May 17, 2011

Corn muffins

It seems that cornbread is always too crumbly. I have tried adding more eggs and that helps.  Also if you are using regular baking powder you should try aluminum free I really like it, here is a link with more info
I have added mandarin oranges to this recipe, they help with the moisture and also so you don't need to add sugar.

1 cup flour
1 cup cornmeal
1 T baking powder
1/2 t salt
Mix together and set aside

3 eggs
3/4 cup milk
2 T oil
1 small can mandarin oranges drained

Mix wet ingredients well to break up the oranges and mix eggs up.

Add to dry ingredients and mix just until moistened.

Bake in oiled muffin tin until edges are golden being careful not to overcook as this dries them out.