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
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
Place the asparagus into a mixing bowl, and drizzle with the olive oil. Toss to coat the spears, then sprinkle with Parmesan cheese, garlic, salt, and pepper. Arrange the asparagus onto a baking sheet in a single layer.
Bake in the preheated oven until just tender, 12 to 15 minutes depending on thickness. Sprinkle with lemon juice just before serving.
3 pounds boneless venison roast
1 large onion, sliced
1 tablespoon soy sauce
1 tsp minced garlic
1/4 teaspoon ground black pepper
1 1/2 tablespoon dry onion soup mix
1 (10.75 ounce) can condensed cream of mushroom soup
1 soup can of water
1. Put cleaned meat in slow cooker and cover with onion.
2. In a small bowl combine remaining ingredients. mix together and pour mixture over venison. Cook on Low setting for 6 hours.
I usually put it on in the morning, cook on high until time for supper. Also good with beef roast. I got this recipe from Allrecipes but have alterned it some to suit our taste.
Here’s a picture of the little kitten the girls have decided to give lots of love to. He is the runt of the liter. His mother is one of the wild cats that stay here but he is anything but wild. He is definitely a people kitty. He loves being where we are and will come running when they call his name. His mother’s name is Mexico so they decided to call him Oklahoma-Okie for short. We have been feeding him special food hoping he will catch up to his brothers and sisters.
I have a whole chicken in the crock pot for supper. I tried a new recipe that I found online. This is the first time I’ve tried it so I’ll have to let you know if we like it but it smells delicious. I think I have mentioned before I want to try out new crock pot recipes more this summer. Hopefully, it will mean easier for me and less heat in the kitchen. Along with the chicken we will be having stir fry veggies-fresh from our garden. Squash, zucchini, green onions and peas. YUM!! The recipe is as follows.
Remove any giblets from chicken and clean chicken.
Rub spice mixture onto the chicken.
When ready to cook, put chopped onion in bottom of crock pot.
Add chicken. No liquid is needed, the chicken will make it’s own juices.
Cook on low 4-8 hours.
Today is a beautiful day here in Floyd. Temperature is about 72 degrees right now. We have a strong breeze and the sun is shining. We got a little rain last night which our plants really appreciated. I have clothes to hang on the line. My girls are doing school on the front porch. My Hubby is at work and our supper is cooking in the crockpot. God is SO good. I am indeed a truly blessed woman.
Fishing. Such great fun for two little boys on a warm Sunday afternoon. Temperatures here today are amazing. Mid 50’s. The sun is shining beautifully. The mother of these two boys had called while we were at church. She wanted to know if she could bring the boys to fish for a while. They had a great time.
I fixed a new recipe for lunch today. I got it from a blogger friend. It is called Amish 13 Bean and Sausage Chowder.
2 cups of 13 Bean Blend
1 qt. fresh water
2 tsp. butter
1 tsp. lemon juice
4 tsp chicken broth
4 cups potatoes (diced)
2 cups onions (diced)
1 1/2 cups celery (sliced with leaves)
1 can (15oz) yellow corn
1 tsp garlic salt
1 tsp sage
1/2 tsp black pepper
1 qt whole milk
1 cup light cream
3 Tbsp. Corn Starch
2 Tbsp. Flour
2 lbs of smoked sausage (sliced 3/8″)
1. Soak Bean in water overnight and drain.
2. Simmer the first 5 ingredients together in a heavy kettle for 30 minutes
3. Add the next 5 ingredients and cook another 15 minutes till potatoes are tender. (Do not stir much)
4. Add garlic salt, sage, black pepper & milk (Do not let boil)
5. Blend light cream, egg, corn starch & flour together in a bowl with a whip till smooth.
6. Slowly add the step #5 mixture and heat gently to thicken. Add sausage and Serve.
We liked it very much. I am taking the rest of it tonight to church for our fellowship meal. We will be having the soup, cornbread, pigs in a blanket, cake and ice cream. We have 3 more weeks after tonight on our study of II Corinthians.
Our blackberries are doing much better than I thought they would. Today makes 3 gal. I’ve picked. YUM!
Yesterday we finished the pears. Later, we went up to the garden and SURPRISE! Lots of beans were ready. We canned 15 quarts and had enough for dinner and lunch today.
Tomorrow we will be going down to Jessica’s. Sam has a doctors appointment so the girls and I will be playing with Daniel. Jess is going to make supper for us before we come back home. Last night’s menu was fried chicken, green beans, and rice. We had cantalope and watermelon for dessert. It certainly has been hot here for the last few days. Hotter than usual I think. Oh well, fall will be here soon and everyone knows what follows fall. I think we better enjoy these hot, summer days. Cold winter days will be here before we know it.
I think the girls and I will make pizza sauce to can today from the tomatoes we picked yesterday. The recipe I use is:
1/2 cup oil, 4 med. onions chopped, 4 cloves garlic, 1/4 cup dried parsley, 1 gal. tomato juice, 2-12 oz cans tomato paste, 1/2 cup sugar, 2 tsp. oregano, salt, and basil, 2 bay leaves, 3/4 tsp. black pepper. mix all ingredients, simmer about 2 hours. Process pints 30 min on 10 lb pressure. Yields about 12 pts. I will be adding banana peppers and some hot peppers to mine today as I have quite a few of these in the garden.
I guess I better get busy with these projects. Enjoy your day and God bless.