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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(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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Badge 714 Sandwich

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Badge 714 Sandwich

Officer Bill Gannon Dragnet
Prep Time5 minutes
Cook Time2 minutes
Course: Appetizer
Cuisine: American
Keyword: cream cheese, garlic, peanut butter, pumpernickle bread
Servings: 1 person
Author: Badge714.org

Equipment

  • toaster
  • garlic press

Ingredients

  • 2 tbsp peanut butter
  • 2 tbsp cream cheese
  • 2 slices pumpernickle bread
  • 4 cloves fresh garlic

Instructions

  • Toast the 2 slices of pumpernickle bread in a toaster
  • Take two slices of pumpernickel bread.
  • Spread one with your preferred variety of peanut butter.
  • Spread one with cream cheese.
  • Crush garlic cloves over the cream cheese side, allowing juice to drip into cream cheese (to taste).
  • Join slices into sandwich form, cut into quarters and enjoy!

Notes

If you’re a fan of Dragnet 1967-1970, you probably recall these odd-sounding recipes that Bill Gannon promoted. Several people have told us that the barbecue sauce is actually quite tasty!
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Roasted Garlic & Mushroom Spaghetti Squash Casserole

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Roasted Garlic & Mushroom Spaghetti Squash Casserole {Dairy Free}}

Course: Side Dish
Cuisine: American
Keyword: spaghetti squash
Servings: 4 servings
Author: Vikki Finnell Facebook post

Ingredients

  • 3 cup cooked squash
  • 4 garlic cloves
  • 1 cup sliced white button or portobello mushrooms
  • 1 tbsp olive oil + 1 tsp for garlic
  • 1 tsp dried thyme
  • 1/2 cup no sugar added tomato sauce such as Hunt’s
  • 1/2 tsp salt
  • 1/2 tsp pepper
  • 3 large eggs, whisked

Instructions

  • Preheat the oven to 375 degrees F., line a baking sheet with foil and grease with oil or cooking spray.
  • Cut the spaghetti squash in half lengthwise, scoop out the seeds and place the squash cut-side down on a baking sheet.
  • To prepare the garlic, slice the top off of the entire head and place the garlic, cut side up, in a large piece of foil. Drizzle the garlic with olive oil and sprinkle with salt. Wrap the foil tightly around the garlic and place it on the baking sheet with the squash.
  • Bake the squash and garlic for 1 hour, until the skin of the squash is fork tender.
  • While the squash is baking, prepare the mushrooms. Heat the remaining olive oil in a frying pan over medium-high heat, then add the mushrooms. Cook the mushrooms until beginning to brown, stirring occasionally, for around 5 minutes. Add the dried thyme and a sprinkle of salt and pepper then cook for 2-3 more minutes and remove the pan from the stove. Slightly cool the mushroom.
  • Remove the squash from the oven, carefully scoop out the flesh and place it in a mixing bowl. Save the skin of the spaghetti squash to use for baking the casserole. Stir in the mushrooms, tomato sauce, salt and pepper. Unwrap the garlic from the foil and squeeze all of the roasted soft garlic into the squash mixture. Stir to combine.
  • Add the whisked eggs and mix everything together until you can no longer see the eggs.
  • Add the squash mixture to the spaghetti squash skins on the baking sheet. You can also use an 8×8 casserole dish prepared with cooking spray for this.
  • Bake uncovered for 1 hour in the oven, until the top of the casserole has formed a crust that looks like cheese and is brown around the edges. Let rest for 10 minutes before serving.
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Tomato Soup and Grilled Cheese

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Tomato Soup and Grilled Cheese

Today Vicky and I talked about grill cheese sandwiches and tomato soup. I got on my horse tonight and found a recipe.
Total Time1 hour 15 minutes
Course: Main Course
Cuisine: American
Servings: 6 people
Calories: 302kcal
Author: Oxmoor House

Equipment

  • Dutch oven
  • Cast iron skillet

Ingredients

  • 2 tbsp unsalted butter
  • 1 cup chopped onion
  • 2 tbsp minced fresh tarragon optional
  • 1/2 tsp sugar
  • 1 garlic clove, chopped
  • 1 (28-ounce) can Italian-style whole tomatoes, undrained
  • 1 (28-ounce) can Italian-style whole tomatoes, drained
  • 3 cups lower-sodium organic vegetable broth
  • 3 tbsp tomato paste
  • 1/2 cup half-and-half
  • 1/2 cup heavy cream
  • 6 (1 3/4-ounce) slices country white bread
  • 6 (3/4-ounce) slices American cheese
  • 1 tbsp unsalted butter, softened

Instructions

  • Melt 2 tablespoons butter in a Dutch oven over medium heat. Add onion; cook 10 minutes, stirring occasionally. Add tarragon, if desired, sugar, and garlic; sauté 2 minutes. Add tomatoes, broth, and tomato paste. Increase heat to medium-high, and bring to a boil; partially cover, reduce heat to medium-low, and simmer 30 minutes.
  • Remove from heat; cool 5 minutes. Place half of soup mixture in blender; process until smooth. Return mixture to pan. Repeat procedure with remaining soup mixture.
  • Add half-and-half and heavy cream, stirring with a whisk over low heat. Set aside; keep warm.
  • While soup simmers, place 3 bread slices on a work surface; arrange 2 cheese slices on each of 3 bread slices. Top with remaining 3 bread slices. Spread softened butter on sides of sandwiches. Heat a large nonstick skillet over medium heat. Add sandwiches to pan; cook 4 minutes or until lightly browned. Turn sandwiches over; cook 2 minutes or until cheese melts. Cut each sandwich in half diagonally.
  • Ladle soup into bowls; serve with sandwiches.

Notes

Just like Mom used to make, only better, because the soup doesn’t come out of a can, which means you can control the sodium. Keep the sandwich old-school with American cheese.
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Old Fashioned Coconut Cream Pie!

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Old Fashioned Coconut Cream Pie!

Course: Dessert
Cuisine: American
Author: Vicky: Facebook Post

Equipment

  • 19" Pie Pan

Ingredients

Pie Filling

  • 1 Cup sugar
  • 3 egg yolks
  • 1/4 Cup cornstarch
  • 2 Cup Milk
  • 2 tbsp butter
  • 1 tsp vanilla
  • 1 1/2 cup coconut

Meringue

  • 3 egg whites
  • 1 tsp baking powder
  • 4 tbsp sugar
  • 1 tsp corn starch
  • 1 tsp vanilla

Instructions

Pie Filling

  • Take the eggs out of the refrigerator an hour or so before you are going to make the pie.  A key to getting a good high meringue is that the egg whites be at room temperature.
  • Place the pie shell on a cookie sheet. Bake the pie shell in a 350 degree oven just until it's lightly browned.  About 15 minutes.
  • Whisk together the sugar, egg yolks, cornstarch and milk in a pan over medium heat.  Stir frequently until it starts to thicken and bubble.  Once it is thick add the butter, vanilla, and a cup of coconut and stir together.  Pour filling into the pie shell.

meringue

  • For the meringue, add 1 tsp. of baking powder to the egg whites and start to beat the whites with an electric mixer on high. Gradually add in 4 Tbs. of sugar, continuing to beat. When stiff peaks start to form (this takes some time) add in 1 tsp. of corn starch and 1 tsp. of vanilla. Don't go too heavy on the vanilla or it will change the color of your meringue or use the colorless.  Make sure your bowl and beaters are completely clean and dry before you start making the meringue.   Any oil or residue will cause the meringue not to be high and light.
  • Spread the meringue over the pie and be sure to seal the meringue to the edges of the crust all the way around.  Sprinkle with 1/2 cup of coconut.  Place in a 350 degree oven until it just starts to brown. It takes about 10 minutes.  Watch it carefully because ovens vary.
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