By Jackie Clay-Atkinson
This massive publication is ideal for the kitchen. Departing from canning, this installment of the "Ask Jackie" sequence covers every thing from greens to vinegar. Spanning from dairy, to grains, to nutrition, to fruit and greens, its pages offer scrumptious recipes, convenient tricks, and sensible suggestion for these studying to cook dinner or perfecting their talents as a self-sufficient homesteader. This suits properly with either Water bathtub Canning and strain Canning to supply a really finished consultant to nutrition education.
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Additional info for Ask Jackie: Homestead cooking
It’s a great life; one we truly enjoy. ) questions on such subjects as homestead dairy products, meats, fruits, vegetables, grains, breads and other baked goods, nuts, and a whole lot more. Enjoy the reading, and I hope I answer some of your own questions along the way! — Jackie Clay Meat Recipe for backstrap Do you have a recipe to smoke venison backstrap? Mari Ashworth, Washington You can smoke venison backstrap the same way you do other meats. First, use a dry rub on the cleaned backstrap. You can use your own mixture.
David likes to jump on squash to “help” the critters get at them. ” Storing squash I have a couple of questions for you. Somehow, we did manage to get some mature squash in our summer of no summer here in northern Minnesota. Or at least, I thought they were mature. Sure, we had some little green ones and I just threw those in the compost pile. I cured the mature ones (pumpkins, butternuts, buttercups, amber cups, acorn squash) in the garage for a few weeks, then moved them into our storage area.
Cinnamon 1 cup milk 2 tsp. melted butter 1 Tbsp. flour Beat the eggs. Add pumpkin, sugars, salt, and spices. Mix. Add the milk and mix. Add the flour and melted butter. Mix well. Place in pie crust. Bake for 15 minutes at 400 degrees. Turn down heat to 350°F for 45 minutes or until a straw inserted in the center comes out clean. Remember, there’s also pumpkin bars, pumpkin cookies, and pumpkin milk shakes … mmm! Green pumpkin pie Have you ever made pies out of your green pumpkins? You can make one that tastes like apple only better.