Saturday, November 29, 2008

Sausage Stuffing

These measurements are approximate, you can adjust to your taste. This batch of dressing was about 30 servings.

Brown about 2 pounds of bulk Italian Sausage, drain grease.

Chop 5-6 stalks of celery and a few onions.

Saute the onions and celery with a pound of mushrooms, just until slightly tender.

Add salt, pepper, ground sage, parsley and rosemary (sage is the key!).

Add the onion mixture to the sausage, stir well.

Melt a stick of butter and add turkey (or chicken) broth to the butter.

You can use store bought breadcrumbs, or make your own.
We had a BUNCH of hot dog buns left over from a get together,
so I chopped them up for the stuffing.
I used 3-4 packages for this batch.

Add the sausage mixture to the bread. Mix it up good.

Pour the broth/butter in slowly, mixing until all the bread is moist.
Don't add too much, you don't want soup.

Butter (or oil) your baking pan; pour stuffing in pan. You can also use a roasting bag (saves A LOT of clean up), or a crock pot. Bake on 300 for 1 hour, until hot all through.

Great with turkey or chicken!!!
This freezes well.
Make a double/triple batch and free some.

Thursday, November 27, 2008

Tuesday, November 25, 2008

Monday, November 17, 2008

Make It, Give It or Sell it!!!

Visit our website for ideas!

Thursday, November 13, 2008

Tuesday, November 11, 2008

How to Make Italian Meatballs

In a sauce pan, heat up some sauce, at least 4 cups worth.

These will be cooked in the sauce. I save some aside when I make a big batch for spaghetti.

Add bread crumbs or cracker crumbs.
I used whole wheat bread crumbs...slipping in extra nutrition.

Add a couple eggs.

Throw in two tablespoons Italian seasoning, two teaspoons garlic salt and one-half teaspoon black pepper.

These are not exact measurements, adjust to your taste.
You could also add chopped onion and bell pepper.

Mix thoroughly with your hands.

Make golf ball size meatballs.

Add meatballs to hot sauce. Keep on low heat.

Cover pot.

Do not stir until the outsides of the meatballs have cooked some, about 20 minutes,
otherwise they may fall apart.
Simmer for a couple hours.
Skim off grease before serving.

Serve on a piece of whole wheat bread.
You can also add some Parmesan cheese to the top.
Serve with a salad and you have a complete meal.

Monday, November 10, 2008

How to Make Breadcrumbs

Use stale or dense bread to make breadcrumbs.

These were made with some whole wheat bread that actually came out too 'heavy', so instead of throwing it away I tore it up into smaller pieces and put it in my Vita Mix (the BEST blender).

You could do the same thing in a food processor.

I let it chop/blend for just a few seconds.

Bag up in a freezer bag and keep in the freezer until you need them for meatballs, meatloaf or stuffing. You can add your seasoning if you'd like, that way it will be all ready!

Saturday, November 8, 2008

Happy Birthday Olivia

Yesterday was Olivia's birthday. I cannot believe she is all grown up. Well actually, when she was born she was the most content baby, always happy. Even as a little girl she was very grown-up acting.

Not only is she my sweet daughter but she is my kindred spirit.

I am blessed!

May God grant her a Christ loving husband and a house full of children! For this is her heart's desire.

Fall Domestic Class- Bread Making!

Yesterday was our Bread Making class taught by Tiffany Lee and her wonderful sisters, Emily and Abby.

OH MY! I wish you could have smelled that kitchen! It was rainy and chilly outside but with the warmth of the ovens and the rich aroma of breads sure could could put you in the Christmas spirit in no time!

We made whole wheat bread and calzones (sp?). Each family brought salads to eat with out was wonderful!

You can read more about our other Domestic Classes on our website Teaching Good Things

Fall Domestic Class- Live Arrangements

It was perfect timing for our Live Greenery Class yesterday as the holiday season is just around the corner. With these arrangements you can decorate for Thanksgiving and Christmas!

Tuesday, November 4, 2008

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