I’m back in the game again
Corn Chowder
Pioneer Biscuit Corn Chowder
Found this recipe on the back of a Pioneer biscuit gravy mix package.
Servings: 6 cups
Cost: $3.00
Equipment
- 1 medium size pot
Ingredients
- 1 package Pioneer Biscuit Gravy mix
- 15 oz whole kernel corn drained
- 15 oz creamed style corn
- 1/4 cup onion minced
- 4 slices bacon cooked and crumbled
Instructions
- Bring 1/2 cups of water to full rolling boil.
- Blend biscuit gravy mix with 1/2 cup of cool water. Mix and whisk until lump free. Set gravy mix blend aside.
- Pour the gravy mix blend into the boiling water. Stir vigorously with a fork or whisk until thickened. Remove from heat.
- Stir bacon, onion, kernel corn, and creamed corn into mixture and serve hot.
Homemade Goulash
Homemade Limabean Goulash
Lima beans bash, frozen vegatables, canned squash/onions in presure cooker.
Servings: 6 people
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.
(click here for water/sugar ratio recipe)
Making Hummingbird nectar is to do.
Hummingbirds July 2019 video
Hummingbird Nectar
Sugar / Water ratio
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.
Tomato Soup and Grilled Cheese
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.
Servings: 6 people
Calories: 302kcal
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.