Author: Jerry

Married to the love of my life. Active in the sport of disc golf. Dabble in responsive website design and applications there of. Strong believer in church attendance, and fellowship comradery.
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Homemade Goulash

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Homemade Limabean Goulash

Lima beans bash, frozen vegatables, canned squash/onions in presure cooker.
Prep Time1 day
Cook Time40 minutes
Course: Soup
Cuisine: American
Servings: 6 people
Author: Vicky and Jerry Hatfield

Equipment

  • Pressure cooker

Ingredients

  • 4 tbsp Vegatable oil
  • 1 bag Large Lima beans washed and cleaned
  • 1 can Squash and Vilalia Onions
  • 2 cans Chicken Broth
  • 1 cup water filitered
  • 2 tbsp Black Pepper
  • 2 tbsp Garlic Salt
  • 1 bag frozen vedetable mix

Instructions

  • wash and sort lima beans, then soak overnight in 8 cups of filtered water.

Day of creation

  • Place vegetable oil, chicken broth, water, garlic salt, black pepper, and Lima beans in Steamer and cook for 20 minutes.
  • Remove steamer lid after the pressure has been released and stir in the bag of frozen vegetables, drain can of squash/Videlia Onions and add as well.
  • Allow steamer to remain on heat and serve mode for 10 additional minutes till mixure is hot throughout.
  • Serve in soup bowls with soup spoons and baked cornbread if desired.

Notes

Stumbled on this recipe by accident. Now it is time to restock our pantry.
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Salmon Salad

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Atlantic Salmon Salad Sandwich

Canned Alantica Salmon in water
Prep Time20 minutes
Cook Time30 minutes
Servings: 3 sandwiches
Author: Members Mark

Ingredients

  • 2 cans Salmon drained and flacked
  • 1/3 cup nonfat yogurt
  • 1/3 cup chopped green onions
  • 1/3 cup chopped celery
  • 1 tbsp lemon juice
  • 6 slices Bread
  • 1/4 cup light mayonnaise for additional moisture

Instructions

  • Stir together all ingredients except pepper and bread. Season with pepper to taste. Spread salmon mixture on half of the bread slices, top with remaining bread Cut sandwiches into haves or quarters.

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15 Bean

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15 bean

Prep Time1 day
Cook Time40 minutes
Course: Side Dish
Cuisine: American
Servings: 4 people

Equipment

  • Pressure cooker

Ingredients

  • 1 bag 15 bean comes with casin seasoning
  • 1 can chicken broth
  • 1 can roasted red pepper cooking soup
  • 1 can water
  • 1 tbsp black pepper
  • 2 strips bacon

Instructions

  • Rinse beans and pick out rocks etc. Place in covered bowl with 6 cups of clean water and place in fridge overnight .
  • Rinse and put beans in pressure cooker after the overnight soak. Add about 1/3 of the casien seasoning. Add red pepper soup, chicken broth , water, black pepper, and 2 strips of cut up bacon.
  • Set cooker on beans for 40 minutes.
  • Let cool and serve.
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Salmon Patties

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Salmon Patties

Course: Side Dish
Cuisine: American
Servings: 4 people
Author: Grace Elkus

Equipment

  • Large mixing bowl
  • Plastic wrap
  • Baking sheet
  • Cast iron skillet

Ingredients

  • 4 6 once cans wild salmon (such as Wild Planet Wild Sockeye Salmon) drained
  • 1 medium shallot finely chopped
  • 1 clove garlic minced
  • 2 tbsp mayonnaise
  • 2 tbsp chopped fresh dill
  • 1 tbsp Dijon mustard
  • 1 large egg lightly beaten
  • 1 tbsp finely grated lemon zest
  • 2 tbsp freshly squeezed lemon juice
  • 1/2 tsp kosher salt
  • 1/4 tsp freshly ground black pepper
  • 2 tbsp olive oil divided

Instructions

  • Flake the salmon. Place the salmon in a large bowl and flake into smaller pieces with a fork.
  • Add remaining patty ingredients. Add the shallot, garlic, mayonnaise, dill, mustard, egg, lemon zest, lemon juice, salt, and pepper and stir with the fork until well-combined. Cover the bowl with plastic wrap and refrigerate for 10 minutes.
  • Shape the patties. Remove mixture from refrigerator, shape into 8 (1/3 cup) patties about 3-inches in diameter, and place on a baking sheet. Return to refrigerator for 10 minutes.
  • Cook the patties. Heat 1 tablespoon of the oil in a 12-inch cast iron or nonstick skillet over medium-high heat until shimmering. Swirl so that it coats the bottom of the pan. Using a wide, flat spatula, gently transfer 4 of the patties into the hot oil and cook, flipping once, until golden-brown and crisp, about 3 minutes per side. Repeat with the remaining tablespoon of oil and salmon patties. Serve warm.

Notes

Make ahead: The patties can be refrigerated for up to 3 hours before pan-frying.
Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 2 days. Reheat in a low-temperature oven.
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(click here for water/sugar ratio recipe)

Making Hummingbird nectar is to do.

Hummingbirds July 2019 video

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Hummingbird Nectar

Sugar / Water ratio
Prep Time1 hour
Active Time10 minutes
Cool to Touch3 hours
Yield: 1 feeder
Cost: $1

Equipment

  • Cooking Pot

Materials

  • 4 cup Water distilled is a plus
  • 1 cup Sugar

Instructions

  • Boil 4 cups of water in a pot.
  • Add 1 cup of granulated sugar to boiling water and stir till sugar is dissloved completly
  • Place in the fridge overnight to cool.

Notes

Feeders should be cleaned every three days during hot weather. Soak in a solution with a tad of Clorox and rinse till clear.

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