Homegrown Cookin!

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Comment by meaghan carpenter on October 1, 2012 at 12:39pm

Curried Butternut Squash Soup

Yum! And vegan too!

palateandpantry.blogspot.com/2012/09/curried-butternut-squash-soup-...

Happy Home Cookin'...

XOMC

Comment by Pat Johnson on July 15, 2010 at 8:29am

I am reporting on my successful "Baked Bean" canning experiment. I cooked the dry Navy beans from scratch and followed a friend's receipe for making baked beans. Upon completion I filled my jars and pressure canned 4 pints (small experimental batch). I was pleased to see that when the jars had cooled the beans were thick enough that when the jars were turned upside down the beans did not readily flow but rather made a slow flow towards the new bottom. So now I have fast and ready Baked Beans for anytime I want to pop the lid. I'll try to upload a picture later in the week,

Comment by Pat Johnson on July 10, 2010 at 1:33pm

I'm canning Baked Beans this weekend. The thick & sweet molassas kind are what I am after. The Baked Beans you buy at the store are way to soupy for my taste. I'm tired of taking the time (lots of it) to make them from scratch so I've decided to make some fast food (canned and ready) to add to my pantry. I plan to use a recepe from a friend, whose beans are alway great, and cook it to completion. Then I'll fill my jars and pressure can them.

Comment by Laura Slapikoff on December 21, 2009 at 3:59pm

That looks good enough to eat!

Comment by Helen Heil on December 17, 2009 at 10:11pm

Awesome! Love the vivid colors.

Comment by Ellen C on December 17, 2009 at 3:46pm

Gorgeous!

Comment by Cornelia on December 17, 2009 at 12:10pm

I threw some hard-boiled eggs into the leftover pickled beet brine and ended up with a very pretty technicolor arugula salad.

Comment by Cornelia on May 7, 2009 at 10:54am

5-minute Ice Cream - More DIY How To Projects

Comment by Cornelia on January 7, 2009 at 4:37pm

How to make mustard from Mother Earth News

Comment by Cornelia on November 20, 2008 at 1:43pm

A post-summer wrap-up from the folks at JustBraise.com - including an ingenious use for tomato skins! Just Braise