sauces n condiments
By Carrie Roush Nicholas on Sunday, March 15, 2015 at 6:56am
Sloppy Joe Seasoning Mix Keep this homemade spice mix on hand to make sloppy joes in a jiffy. Recipe may be multiplied. Store in a cool, dry place up to 6 months. Ingredients: 1 Tablespoon instant minced onion 1 teaspoon dried green pepper flakes 1 teaspoon salt 1 teaspoon cornstarch 1/2 teaspoon instant minced garlic 1/4 teaspoon dry mustard 1/4 teaspoon celery seed 1/4 teaspoon chili powder Preparation: Combine onion, green pepper flakes, salt, cornstarch, garlic, dry mustard, celery seed, and chili powder in a small bowl until evenly distributed. Spoon mixture onto a 6-inch square of aluminum foil and fold to make airtight. Label with date and contents. Store in a cool, dry place. Use within 6 months. Yield: About 1 package or 3 Tbsp of mix, enough for 6 servings of sloppy joes To make Sloppy Joes: Brown 1 pound lean ground beef in a medium skillet over medium-high heat. Drain excess grease. Add Sloppy Joe seasoning mix, 1/2 cup water, 1 (8-ounce) can of tomato sauce and bring to a boil. Reduce heat and simmer 10 minutes, stirring occasionally. Serve over toasted hamburger buns. HOW to make Chicken stock makes about 2 1/2 quarts ingredients= 5 pounds chicken parts: necks, wings, thighs (go organic of possible) 2 carrots, large diced 2 celery stalks, large diced 2 medium onions, peeled and cut into 8ths 1 dried bay leaf 1 teaspoon whole black peppercorn directions= Bring water with chicken to boil. Place chicken in large pot and cover completely with water. Bring to boil over medium-high heat, skim any impurities and fat that may rise to the top. Add vegetables and spices and simmer. Cook for 1 1/2 to 2 1/2 hours at a low simmer. Strain through a cheesecloth or sieve into a large bowl or pot. Discard the solids. Let cool before setting in the fridge. Refrigerate at least 8 hours and allow fat to accumulate to the top. Lift off and discard fat. Stock can be frozen for months at a time. be sure to label the containers with the date it was made. DEER JERKY MIX By Carrie Roush Nicholas on Wednesday, October 19, 2011 at 3:52pm LIQUID SMOKE SOY SAUCE WORCHESRSHIRE SAUCE SEASON SALT GARLIC POWDER ONION POWDER BLACK PEPPER I ADD ABOUT 1/2 C AT A TIME OF THE LIQUID AND ABOUT 6 TBSP OF POWDER STUFF DEPENDING ON AMOUNT OF MEAT! I USE A JERKY SQUEEZER AND DEHYDRATE TILL DONE. I JUST DUMP MY INGREDIENTS AND GUESS AT IT Marinara Sauce Ingredients 1/3 cup extra virgin olive oil ½ cup chopped onion 2 cloves minced garlic 1 28-ounce can of whole plum tomatoes crushed by hand (just reach in and squeeze the tomatoes) 1 teaspoon salt ½ cup finely shredded carrot 1 tablespoon chopped fresh basil (or ½ teaspoon dried) 1 tablespoon fresh chopped mint Pinch of red pepper flakes Few grinds of black pepper Instructions Place olive oil, onions and garlic in a cool sauce pan and gradually bring up heat to medium high. (Heating it this way makes the onions very soft.) Once the oil is hot and the onions and garlic are bubbling, cook for 3 minutes stirring frequently. Add all of the other ingredients. Stir and cook over medium-low heat for 15 minutes. Using an immersion blender, puree until desired consistency. (We like our marinara sauce to be a bit chunky.) Use as a dipping sauce or over pasta.
