I‘m happy and sad to say that Stealing Hope will be coming down from Amazon.
But only temporarily! It is supposed to be down effective tomorrow. I’ll be going over it to fix a couple of errors and when it goes back up, it will go up on all ebook retailers! I’ll also be changing the price and it will be changing to $2.99.
So, a happy and sad thing!
I was trying to do some dehydrating this fall, but sad to say I didn’t manage any. I did manage to have a friend show me how to can salsa! Boy was it good! I’m hoping I can do more this coming growing season. Which isn’t all that long in Wisconsin!
One of the things I was looking at was food sealers. I still haven’t bought one. I’m not sure which one would work best. Not to mention food preservation bags. I would prefer bags that work with the food sealer. There are so many out there and it gets confusing. I’m leaning toward the Food Saver food sealer.
Any recommendations? I’d love a bit of advice!
Really after the turkey is cooked and eaten, what do you do with the leftovers? There has to be leftovers as that is the best part of a turkey dinner!
I do a couple of recipes. But here is my family’s favorite, turkey enchiladas.
TURKEY! (shredded or small pieces)
Enchilada Sauce (1 can)
Burrito sized tortillas
Black Olives (diced or sliced)
Chopped Onions (1/2 cup) (optional – You can omit this ingredient if you prefer)
Shredded Cheese (Mexican blend)
Sour Cream (optional)
Makes approximately 1 dozen.
9 x 13 pan, frying pan, tongs, bowl for onions, and foil. I work out of the cans/bags for everything else. Makes for less cleanup.
I don’t make the enchilada sauce myself. I’m happy to buy the canned variety. Not the normal size one, but the larger cans. The black olives, I usually buy a small can of diced olives. Sliced worked equally as well. I use a pre shredded cheese, too.
I’m all about making it easy, especially after having made a huge meal!
You can do it all from scratch if you prefer, so have everything chopped and ready to go before turning on your frying pan. I prefer my cast iron skillet, but that is a personal choice.
Have a 9 x 13 pan available and ready on the counter. Heat up your frying pan and have your tongs ready.
Pour your enchilada sauce into the frying pan. Heat it up to a simmer. Preheat your oven to 350 degrees.
Dip a tortilla in the sauce. This is where you’ll need the tongs! The sauce gets hot. I use my fingers until I can’t anymore, then the tongs. Make sure the tortilla is covered on both sides. It is just a quick dip.
Put the tortilla flat in the 9 x 13 pan. In the center, add turkey, black olives, onions and a bit of cheese. Roll, move to the end of the pan.
Repeat until pan is full and enchiladas are snug against each other. I can usually put a dozen in a pan.
Drizzle the left over enchilada sauce over the 9 x 13 pan and sprinkle cheese and black olives over it.
Cover with foil. Pop it into the preheated oven.
Bake for 45 minutes at 350 degrees. Basically, you’re cooking all the ingredients together so it is one yummy mouth melting taste. Serve with sour cream on top when ready to eat.
Usually I find garlic rolling around in the bottom of my refrigerator in the vegetable tray. I’ll pull off a clove and I swear it splits and hides right then and there.
It’s easy enough to grow your own. Plant it pointy side up in dirt. Keep it damp and watch it sprout. 5-6 leaves sprouting lets you know it’s done. It can be grown in the bottom of the vegetable tray but I really don’t recommend that!
Garlic helps keep you healthy, assists in cholesterol processing and helps reduce the risk of heart disease. It’s packed with vitamins.
The leaves and flowers can be eaten, but I haven’t tried those yet.
Not to mention, it is an awesome flavor booster with meat. Beef being my favorite! And fried potatoes wouldn’t be the same without it!
Here is a Pinterest link to check it out. https://www.pinterest.com/pin/198580664796288299/
|Nutritional value per 100 g (3.5 oz)|
|Energy||623 kJ (149 kcal)|
|Dietary fiber||2.1 g|
|Pantothenic acid (B5)||
I’m planning a stop on my vacation to the town I mention in Stealing Hope. It’s a small town in the mountains of Colorado. Ignacius. I have to convince my husband however! He doesn’t want to stop there. It’s too far out of the way from where we plan on going. I don’t think it’s that far!
In the mean time, I’m researching local trees so my heroine, Faith knows how each tree can help.
Boxelder (I have one of these in my yard!)
This maple of the plains provides sap suitable for making maple syrup. The syrup made from boxelder is not as sweet as the sugar from the true sugar maple.
I have been warned about sticking a tap into our tree, lol. We’ll see! They seen to be home to lots of these pests. So it’s not my favorite tree!
When ripe, they are tolerable eating, somewhat astringent. Ordinarily so abundant that it constitutes a large portion of the vegetable food of both Indians and white trappers who visit these regions.
3 cups prepared chokecherry juice (about 5 pounds chokecherries)
¼ cup lemon juice
1 package (1.75 ounces or 3 1/12 tablespoons) powdered pectin
4 ½ cups sugar
- Wash chokecherries. Do not pit. Mash thoroughly.
- Put cherries in a large pot and stir in 1 cup water. Bring to a boil. Reduce heat and simmer, covered, for 15 minutes.
- Extract juices by placing a cone-shaped sieve or a colander over a large bowl or pot. Spread three layers damp cheesecloth or jelly bag inside sieve or colander. Then, pour in hot prepared fruit. Tie cheesecloth top or close bag and let the fruit drip into the bowl or pot until dripping stops. Press gently. (Strain two or three more times for extra clear jelly.) Measure juice. If necessary, add up to ½ cup water for exact measure.
- Meanwhile, to prepare mason jars, place them on the canner rack and submerge in boiling water for 10 minutes. Place new, flat lids in a saucepan and bring to a boil. Remove from heat. Let stand in hot water until ready to use.
- Measure prepared fruit juice and lemon juice in a 6- to 8-quart pot. Measure sugar and set aside in another bowl. Add pectin to juice mixture, and stir thoroughly.
- Place pot with juice mixture over high heat. Stir constantly to prevent scorching as the juice comes to a full roiling boil (a boil that does not stop when stirred). If mixture starts to scorch, reduce heat to medium heat.
- Stir in sugar, mixing well. To minimize foaming, add ¼ teaspoon butter. Bring to a full roiling boil again, stirring constantly. Continue to boil 2 minutes (1 minute, if using Sure-Jell Premium Fruit Pectin). Remove pot from heat, and skim off any foam with a tablespoon.
- Pull jelly jars from the canner, and place on counter. With a funnel, fill each jar to a quarter inch from the rim. Wipe the rim with a clean, damp cloth and place lid. Twist on band just to resistance — not tightly.
- Bring canner water to a boil, and place filled and capped jelly jars on the rack. Submerge for 10 minutes in the hot water bath.
- Carefully remove the jars and let them set up in a cool, dry place.
Yield: 6 8-ounce jars jelly
Source: MCP Pectin
Of course you have to know how to make sure you actually found a chokecherry tree!
Buzzel has a good article to do so. http://www.buzzle.com/articles/how-to-identify-a-chokecherry-tree-easily.html
Aspen bark contains salicin, a chemical closely related to aspirin, and the bark was used by Indians and pioneers to treat fevers.
It was also used as a diuretic, eczemas, wormer, an anti-rheumatic drug, disinfectant, and antiseptic.
There are tons of plants and trees around us that we no longer use in our world. We’ve become dependent on the newest latest drugs, pre-made food and drinks. If we open our eyes and learn about our world, how much better off would we be?