Tag Archives: Airtight Container

Raisin Walnut Granola

3 cups oats-old fashioned or quick cooking, 1/4 tsp. salt, 1/3 cup veg. oil, 1/4 cup honey, 1 tbsp. vanilla extract, 1/3 cup chopped walnuts, 1/3 shredded coconut, 1/3 cup raisins.

Preheat oven to 350 degrees.  Mix all ingredients except raisins in a mixing bowl.  Spread mixture on a cookie sheet.  Bake mixture for 15 min. stirring once in the middle of cooking. Remove granola from oven, stir.  Let cool for a few min.  Add raisins and stir to combine.  When cooled moved to an airtight container.

I got the original recipe for this from theprudenthomemaker.com.  I have changed it some to suit our tastes.

Homemade Ranch Dressing

Ingredients:
Black Pepper ¼ C
Parsley Flakes 1 1/2 C
Garlic Salt ½ C
Kosher Salt 2 Tbsp
Granulated Garlic ¼ C
Granulated Onion 3/4 C
Dill Weed 2 Tbsp

Procedure:
1. Combine all ingredients, store in an airtight container. Makes about 3 ½ cups of dry mix
2. To Make Dressing, whisk together 2 Tbsp of mix with 2 Cups each of mayonnaise and buttermilk 1 ½ Cups sour cream, & 1 tsp Lemon Juice. Refrigerate for 2 hours. Makes 1 ¾ Quarts

I got this recipe from http://www.thecraftyblogstalker.com

Chicken Noodle Soup with Homemade Egg Noodles

Egg Noodles

Printed from Pennies & Pancakes

~ adapted from Better Homes and Gardens

*Makes about 1 pound of dry noodles


INGREDIENTS

2 cups all-purpose flour (plus more for rolling out the dough)

1 tsp salt

2 egg yolks, beaten

1 egg, beaten

1/3 cup water

1 tsp. vegetable oil


DIRECTIONS

In a large bowl stir together the flour and the salt. Make a well in the center of the flour mixture. In a small bowl stir together egg yolks, whole egg, water, and oil. Add egg mixture to flour mixture; mix well.

Sprinkle a kneading surface with flour. Turn dough out onto floured surface. Knead until dough is smooth and elastic (8 to 10 minutes total). Cover and let the dough rest for 10 minutes.

On a lightly floured surface, roll the dough to about 1/16 inch. Let stand, uncovered, for at least 20 minutes.

Lightly dust the dough with flour. Using a pizza cutter, cut the dough into strips. The original recipe recommends 1/4 inch wide and 2-3 inches long. I cut mine larger, because that’s how we like them. How you cut them depends on how you like your noodles. They will expand when cooked.

To serve immediately, cook until tender but still firm, with no doughiness in the middle. Drain.

To store cut noodles, let them dry about 1 hour or until completely dry. I turn them over so that both sides get exposed to the air. Place dry noodles in an airtight container or ziplock bag and refrigerate for up to 3 days. Or place in a freezer bag or freezer container and freeze for up to 8 months.

Favorite Chicken Noodle Soup

Printed from Pennies & Pancakes

*Makes 6 servings (about 12 cups)

INGREDIENTS

8 cups chicken stock (or chicken broth)

1 cup cooked chicken, chopped

3 large carrots, peeled and chopped

1 large celery stalk, finely chopped

1 1/2 cups homemade egg noodles (or 2 cups store-bought)

1 dried bay leaf, crushed (opt.)

1/2 tsp. salt

1/8 tsp. pepper

 

DIRECTIONS

In a large pot, bring chicken stock, carrots, celery, crushed bay leaf, salt, and pepper to a boil over medium-high heat, then reduce heat to medium-low, cover, and let cook till carrots are softening, but still mostly firm (8-10 minutes).

Add the chicken and noodles, cover, and let cook, uncovered, until the noodles are completely cooked through (15 -20 minutes). Taste, and adjust salt and pepper if desired.

Serve immediately, or store in covered containers in the refrigerator for 2-3 days, or in the freezer 2-3 months.

Mullein

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I thought I would show you all a picture of mullein.  The girls and I went gathering it this morning.  We got quite a lot.

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I then looked it  (I think this might be a mountain term) and removed any that did not look good.  I have the first batch in the dehydrator now.  As I said yesterday, this is the first time I have tried drying it.    I will show you all pictures of it after it is dryed.   I usually just gather the leaves and make a tea from them, add sugar or honey and use it as a cold tea.  It is very good cold with a minty taste.   The problem with this is there are no leaves to gather in the winter.  I have never tried this as a hot tea but according to what I have read on line, you use 1 tbsp. dried mullein to a cup of hot water.  Let it steep for about 10 minutes and strain the liguid through a coffee filter or cheesecloth.  You will need to add honey to this, as it is bitter without a sweetener.  This is good for coughs and respiratory ailments.

 

I have finished drying the mullein and I thought I would just add the picture of it here on this post.

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I will store this in an airtight container to enjoy over the winter.  It actually yielded much more than I thought it would.  Enjoy your day and God bless.

 

Another Cat Picture

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Another picture of Stripes.  Maybe she wants a shower.  Grace took this picture of Stripes in one of her strange places.  She lays in the sink quite frequently.  She also loves to get a drink from the faucet.   I think the word “spoiled” might come to mind.  Yesterday was lots of fun.  I went to my friend Vicki’s  and we made our own hot cocoa mix.  It is really good.  Much better than the powdered mix bought from the store  and I’m sure much healthier.  We read the ingredients of the store bought instant mix and it contained lots of things we couldn’t pronounce.  In case anyone is interested in making their own here is the recipe.  16 cups powdered dry milk, 1 1/4 cup cocoa powder, 5 cups sugar, 1/2 tsp. salt.  In a large bowl mix all ingredients well and store in an airtight container or zip lock bags.  To use measure 1/3 cup of mix into a cup and add hot water, stir.  This will make about 1 gal. of mix, perhaps a little over.  Vicki and I halved this recipe.  The powdered milk will be your biggest expense, so shop around for the best price.  I hope you enjoy this as much as we have.  God Bless.