I look forward to getting some great tips from everyone. I think that I have most of the supplies for it. (Hand me downs from my mom) But I want to make sure that my garden comes up before I start anything! LOL

__________________
~~Sonja~~

My 3lynns~ Ashlynn-8, Brooklyn-4 and Kaylin-3

Homemade Beef Pepperoni

This beef pepperoni is a flavorful homemade cured meat, on the dry side, formed into rolls, baked, and sliced

Yield:
4 rolls

Ingredients:
5 pounds lean ground beef(I use half ground turkey in the rolls and half hamburger)
5 heaping teaspoons of Morton's "Tender Quick" curing salt
2 1/2 heaping teaspoons of mustard seed
1 teaspoon ground pepper
2 1/2 teaspoons garlic salt
1/2 teaspoon cayenne pepper

Instructions:
Day 1: Mix all the ingredients and knead well. Refrigerate in sealed container (or air-tight with plastic wrap).

Day 2: Knead again; cover and continue refrigerating.

Day 3: Form meat into four rolls. Place rolls on an oven grill pan or wire rack; place the grill/rack on/inside a cookie sheet, so excess fat can drip. Bake 7 hours at 150 degrees. Turn rolls 45 degrees every 2 hours.

Store in the fridge or freezer.



"Tastes great on pizza, as well as crackers and/or sandwiches! It sounds like a lot of work, but it really isn't that hard!"


This one the kids like alot!!!

__________________
*Wife to Rick since (14 years)*
~Mom to 2 boys Dakota 13 & Ryan 8~
__________________________________



~Month~Budget~Spent~
February~400.00~380.35
March~400.00~419.65
April~400.00~395.94
May~400.00~391.53
June~375.00~373.13
July~375.00~365.62
August~365.00~363.24
September~355.00~292.74
October~345.00~

Spicy Pepperoni

This is DH & My favorite one.And guests like this one alot too-

A spicy dense cured pepperoni recipe. This recipe is very easy to make and has that authentic pepperoni taste.

Yield:
2 pounds of pepperoni
Ingredients:
2 pounds lean ground beef(Half Hamburger & Half ground turkey in rolls)
2 teaspoons liquid smoke flavoring
2 teaspoons ground black pepper
2 teaspoons mustard seed
1 1/2 or 2 teaspoons crushed fennel seed*
1 or 2 teaspoons crushed red pepper**
1/2 teaspoon garlic powder
1 teaspoon paprika
1/2 teaspoon sugar
2 heaping teaspoons Morton's Tender Quick curing salt

Instructions:
1. Combine seasonings and meat and mix thoroughly, using hands. Cover and refrigerate for 48-72 hours.

2. Form meat into two long logs or rolls. Place a rack (or pan/sheet with drainage) on a cookie sheet and put the logs onto rack. Bake at 200 degrees for 8 hours, rotating logs every 2 hours.

3. Logs will be a bright pink when they are finished, and should be fairly dry and firm. Wipe off excess grease and allow meat to cool. Chill and then slice thinly. Refrigerate for up to 2 weeks or freeze for longer storage.

I will make a bunch of this and keep it in the freezer for summer time.So I keep it in a seal bag for about three months and it is fine.

__________________
*Wife to Rick since (14 years)*
~Mom to 2 boys Dakota 13 & Ryan 8~
__________________________________



~Month~Budget~Spent~
February~400.00~380.35
March~400.00~419.65
April~400.00~395.94
May~400.00~391.53
June~375.00~373.13
July~375.00~365.62
August~365.00~363.24
September~355.00~292.74
October~345.00~

I'll be checking back here often for ideas! I got a dehydrater last year, and it ran almost constantly from the first tomato harvest in August through the end of the apples in November. The rest of the garden went mostly into the freezer. Last night I made homemade pizza with tomato sauce, peppers and onions that I dried or frozen last year. It's so nice to have some control over our food supply!

This is one of my favorite canning sites and my favorite as far as the "how to"part goes.

How to Can, Freeze, Dry and Preserve Any Fruit or Vegetable at Home

as far as canning recipes...these 2 are great for the basics...

Freshpreserving.com -|- Your complete source for all fresh preserving needs.

Home Cooking Help and Information

You can also buy the Ball Blue Book,sold right next to the canning supplies at Wal Mart.(or ya can just look here)

This is a GREAT recipe for a beginner and something that all the kids I know love!!!

1 (1/4oz)pkg kool aid,any flavor
1 (1 3/4oz)pkg sure-jell pectin
3 c sugar
3 c water

Mix water, Sure-Jell and Kool-Aid together.
Bring to a boil, stir constantly.
Stir in sugar.
Stir and bring to a full rolling boil that cannot be stirred down.
Boil for 1 min,stir constantly.
Remove from heat.
Quickly skim off foam with a large metal spoon.
Pour into jelly glasses and seal.
Then process in boiling water bath for 10 min.


This makes about 4 pints(I like to make a double batch so I can fill my canner for the water bath.

You can do any flavor kool aid....we like the blue rasp(and its sooo pretty)and a double batch mix of cherry/watermelon.


I HAVE PHOTOS OF THIS THAT I CANNED POSTED IN MY "GALLERY"...JUST CLICK ON IT TO THE LEFT UNDER MY NAME AND PHOTO

8 c tomato, peeled, chopped and drained
2 1/2 c onion, chopped
1 1/2 c green pepper
1 c jalapeno pepper, chopped (add more if you want it HOT,as is,its more mild)
6 garlic clove, minced
2 1/2 tsp cumin
2 tsp pepper
1/8 c canning salt
1/3 c sugar (little less if you're using a sweeter tomato)
1/3 c vinegar
1 (15oz)tomato sauce
1 (12oz)tomato paste


Mix all together and bring to a slow boil for 10 minute.
Seal in jars and cook in hot water bath for 10 minute.

*****NOTE********
This is a chunky salsa so if you want a smoother salsa cut your veggies into smaller pieces,or pulse w/stick blender.


also....some people question weather you should can salsa....so this recipe can also easily be frozen.

Makes about 3 quarts.(or 6 pints)

Thanks Trudy.I was so looking foward to seeing this recipe.I am making this one for sure.

__________________
*Wife to Rick since (14 years)*
~Mom to 2 boys Dakota 13 & Ryan 8~
__________________________________



~Month~Budget~Spent~
February~400.00~380.35
March~400.00~419.65
April~400.00~395.94
May~400.00~391.53
June~375.00~373.13
July~375.00~365.62
August~365.00~363.24
September~355.00~292.74
October~345.00~

1/4 c olive oil
3 onions, chopped
4-5 cloves garlic, minced
12 c tomato, peeled,cored,and chopped
3 (12oz)tomato paste
3 Tbs brown sugar
1 Tbs dried oregano
4 tsp salt
2 tsp dried basil
1 tsp pepper

Heat oil,saute onions and garlic til tender.
Add rest of ingred and heat to boiling,reduce heat,simmer, partially covered, for 2 hours.Stir occasionally.
After it has simmered, cool completely and store in freezer bags.(That heat and serve)
OR
Process in a boiling covered canner for 35 min.


*NOTE*
This is also fantastic as pizza sauce.