Recipe: Sugar Cured Ham

August 14, 2005 by · Leave a Comment
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Recipe Name: SUGAR CURED HAM
Course: Main Course
Serves: 20
Ingredients:
1 Pint Course Salt
3 Tablespoon Brown Sugar
2 Tablespoon Black Pepper
1 Tablespoon Red Pepper
1 Fresh Pork Ham

Directions: Mix ingredients well. Roll hams and shoulders thoroughly in this mixture by rubbing on with hands and carefully putting some inside around the bone ends. Pack in real good. Do this on a newspaper and wrap paper lightly with rest of mixture on it. Place paper wrapped ham in the center of a large white muslin cloth wrap and twist tightly and tie ends together. Sew the loose ends of the cloth if necessary. Hang ham with bone end down in a cool place (unheated building) for three or four weeks or till meat stops dripping

Notes: The ham should be from a hog of about 200 pounds.

Recipe: Noodles passed down from Bessie McAninch

August 14, 2005 by · Leave a Comment
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Recipe Name: Noodles (passed down from Bessie McAninch)
Course: Main
Serves: 2
Ingredients:
1 Egg
1 Egg shell half Milk
1 pinch Salt
flour
1 pint broth

Directions: Beat egg, milk and salt. Add by Spoonful: Flour Add & Mix until dough is almost too dry to stick together. Dust board & Roll thin – Roll into a roll & cut diagonally – dust and drop into boiling broth. Stir occasionally.

Recipe: Dumplings for Two

August 14, 2005 by · Leave a Comment
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Recipe Name: Dumplings for 2 (passed down from Emma Jean Payne)

Course: Main
Serves: 0
Ingredients:
1 Cup Flour
1 pinch salt
1 pint broth

Directions: Add water 2-3 Tblsp at a time until dough can be hadnled. Will be just a bit tacky. Roll. Dust with flour and cut into strips 1 1/2 ” (approxametely) wide. Drop into boiling broth – pieces 2-2 1/2 inches long stretching as you drop them. Stir occasionally. Cook 5-10 minutes or until a sample says done.

Notes: From Emma Jean Payne.

Recipe: Dilled Green Tomatoes

August 14, 2005 by · Leave a Comment
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Recipe Name: DILLED GREEN TOMATOES
Course: Appetizer
Serves: 60
Ingredients:
5 Pounds Small, Firm, Green Tomato’s
3 1/2 Cups Distilled vinegar
3 1/2 Cups Water
1/4 Cup Canning Salt
6 or 7 Cloves Garlic
6 or 7 Heads Fresh Dill (Or Dill Seed)
6 or 7 Leaves Bay

Directions: Wash and cut out stem area of tomatoes, cut into halves or quarters. Combine vinegar, water and salt, bring to a boil. Pack tomatoes into hot pint jars, leaving ¼ – inch head space. Add 1 Garlic clove, 1 head of dill or 2 tablespoons of dill seed, and 1 bay leaf to each jar. Pour hot liquid over tomatoes leaving ¼ inch head space. Adjust caps. Process 15 minutes in boiling water bath. Yield: about 6 to 7 pints

Notes: Makes a nice tangy relish to go with pork or beef entree’s.

Recipe: Buttermilk Pie

August 14, 2005 by · Leave a Comment
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Recipe Name: BUTTERMILK PIE
Course: Desert
Serves: 6
Ingredients:
1 Unbaked pie shell
1/2 cup Sugar
3 Tablespoon Flour
3 Eggs (Beaten)
2 Tablespoon Butter (Melted)
1 1/2 Cups Buttermilk
1 Tablespoon Fresh Lemon Juice

Directions: Preheat oven to 350 degrees. If using a refrigerated piecrust, fit into a pie tin, trim and crimp edges and set aside. Combine sugar and flour in a medium bowl. Add the eggs, butter, buttermilk and lemon juice and mix well. Pour into the prepared pie shell. Bake 50 minutes to 1 hour, until pie is set. Remove from oven and cool on a rack for 30 minutes. Refrigerate several hours or overnight before serving. Makes 1 pie.

Notes: Buttermilk Pie is great for summer entertaining, as it travels fairly well and needs to be prepared ahead. Bake it early in the day, or even a day before serving, then slice the pie and garnish with fresh berries for a Southern summer sweet. One of Uncle Bill’s favorite’s

Recipe: Cranberry Salad

August 14, 2005 by · Leave a Comment
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Cranberry Salad
Course: Appetizer
Serves: 6
Ingredients:
2 packages Strawberry Jello
3 Cups Water
1 lb Cranberries
2 Oranges
2 Cups Celery
1 Cup Ground Nuts
3 Cups Sugar

Directions: Mix 2 Strawberry Jellos with 3 cups water and let set until thickening. Grind or food process cranberries, celery, nuts. Chop oranges (remove seeds) and grind or food process them as well. When Jello has started thickening, mix in the cranberries, celery, nuts, oranges and 3 cups sugar. (Don’t forget the sugar!) Stir. Let refrigerate for a while. Or overnight. Whichever comes first.

Notes: From Jean Payne / Nancy Lyon / John Lyon / Linda Payne

Developement: New Words for Sunday

August 14, 2005 by · Leave a Comment
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Margaret reports that she’s saying “bow.”

She’s also saying “Mary,” in reference to the Maiden Mary “Little People” toy we purchased for her yesterday.

Also, she’s saying “more.” “More” is the first word that she’s regularly signed that she now speaks.

Gas price links for the families

August 13, 2005 by · Leave a Comment
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The main site is GasBuddy.com

Indiana:

Crawfordsville Gas Prices

2.37 Admiral (was Clark) 405 E. Market St.

Muncie Gas Prices

2.42 Admiral 701 W. Memorial Dr.
2.42 Rich S. Madison St. & Memorial Dr.
2.42 Admiral 12th & Gharkey

Mishawaka/South Bend Gas Prices

2.44 Swifty 1408 E McKinley

South Bend

2.43 Citgo Mayflower & Sample

Texas:

Austin Gas Prices

2.21 Sams Club 360 & 183

Maryland:

2.26 casco glen burnie md

Sykesville MD Gas Prices

2.49 Shell 887 Sandosky Rd & Rt 3

Florida
Virginia

Site News: Migration back to Blogger

August 12, 2005 by · Leave a Comment
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Because they have free hosting. And other bloggy like features not available with PostNuke.

Development: Today’s New Words

August 12, 2005 by · Leave a Comment
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Clock. Pooh. Potty.

Not new, but used more: Ball.

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