Chunky Tomato & Veggie Soup

Chunky Tomato & Veggie Soup


What you will need:

1 Can of diced tomato's + 1 can of water
Handful of diced carrots
Handful of cut up broccoli
Handful of chopped onion
1 stalk of chopped celery
Salt and pepper to taste

Heat to boiling and simmer for about an hour or so.

Enjoy!
Served with chunky hard bread with real butter

Check out this and other recipes at The Old Fashioned Recipe Exchange hosted by Little House Living

Turkey Bones

What to do with your leftover turkey bones, or could also be titled "The hundredth-millioneth-quathousandth (if that's not a word it should be) blog post on how to get all the yummy leftover goodness outta them bones."

In all seriousness, I think we all have the same idea on what to do and how to do it..but for those that don't know...this is the way I do it.

The first thing you do is take off all the meat that is easily gotten to on your bird and put it in a crock pot. If you don't have a big one then you might have to cut up some of the longer bones to get him to fit.

Cover with water till about 2 inches or so from the top; add in a little garlic and onion powder (I don't use the real thing because you're just going to be throwing them away anyway) and put then lid on, turn that baby on low and walk away for about 15 hours or so.

This is first starting out, notice that I did have my wonderful awesome husband cut the breast bone to make for an easier fit and to get it to sink down into the water

This is 8 hours into the process

And then this is 14 or so hours into the process

Strain off the meat that you don't want to use any veggies if you used them as well as the bones. Place in a pot and let it cool for about 24 hours or so in the refrigerator. This helps when straining off the fat if you choose to do so.

Then reheat slowly and use as you would like. It will keep for up to a week in the refrigerator or you can can it in the pressure canner.

Check out more like this and other DIY stuff at http://frugallysustainable.com/2012/01/frugal-days-sustainable-ways-10/

Fried Pork Chops

Really I guess these aren't true pork chops because there isn't a bone in them.  It's actually a big thing of pork loin that we get at the local bigger than average membership box store that has been sliced first of all into 3 portions and then frozen for later use and this is one of those uses.  It's really easy to do and takes all of about 10 minutes total.  What we end up waiting on more than anything is a place to come open in the cast iron skillet.  I use olive oil to make it a little bit healthier for us; I've also use lard just the same.

First you need to get your supplies together.  You will need 1 egg to start with (for this many I used 2 eggs total) beat up in a bowl that's big enough to handle your slice of pork.  A bag for the batter mix (I used 1/2 and 1/2 all purpose flour and corn meal).  On a side note; this is the same bag that the pork was frozen in, I just washed and dried it out so I didn't have to get another one. And 1 skillet that has about an inch or so of oil of your choice preheating on medium in the bottom of it.

Chop your pork loin into about 2 inch thick or so slices and place on a plate. 

Then dip each side into the egg

then into the batter

Carefully put it in the now hot oil and cook for about 10 minutes or so on each side. Usually when they are good and brown and crispy is how I tell. 

Then it's just repeat until done.

We usually serve these with whatever vegetable that we have on hand and then make a cream gravy with biscuts on the side.


It helps if you have it to use cast iron that's been seasoned by not only your Grandmother but also your Mother -In-Law...makes for better cooking I think.


Places I'm linkin' up: http://frugallysustainable.blogspot.com/  for Frugal Days, Sustainable Ways #3
                                  http://www.littlehouseliving.com/old-fashioned-recipe-exchange-11-29.html

Hot Buttered Rum

As found in my Mother's cookbook that had been passed down from the early 1970's (at least)

Hot Buttered Rum

½ lb butter (soften)

½ lb powdered sugar

½ lb brown sugar

½ tsp. Cinnamon

½ tsp. Nutmeg

Cream above ingredients, beat in 1 pint softened vanilla ice cream. Makes 1 quart. Store in refrigerator or freezer. Use 1 tbsp. of batter, 1 oz rum, and boiling water in a mug.

Perfect for a party or an evening at home.


I'll be linking up over at The Old Fashioned Recipe Exchange at Little House on the Prairie Living http://www.littlehouseliving.com/old-fashioned-recipe-exchange-11-22.html

Southern Pecan Pie

This recipe has been in my family for at least 3 generations, I'm not sure how many more.  It's also one of our favorites to serve and enjoy with family and friends.

Image Credit *

Southern Pecan Pie

1 cup sugar

¾ cup light corn syrup

½ cup (1 stick) margarine

3 eggs, beaten

1 cup pecans

½ teaspoon vanilla

1/8 teaspoon salt

8” or 9” unbaked pastry shell

Combine sugar, corn syrup, margarine. Cook over medium heat, stirring constantly until mixture comes to a boil. Slowly blend in eggs. Add pecans, vanilla, and salt. Pour into pastry shell. Bake at 350 for 40 minutes.

I'm grateful to be able to share with my family and friends and fellowship over great food.  Also to be able to have the chance to learn from my family not only the history of our family but also the recipes and learn the stories behind them.

*I confess that I don't have a photo of my Pecan Pie because by the time I think about it, it's gone!

I'll be linking up over at The Old Fashioned Recipe Exchange at Little House on the Prairie Living http://www.littlehouseliving.com/old-fashioned-recipe-exchange-11-15.html as well as Gratituesday at http://heavenlyhomemakers.com/.