Inside Out Stuffed Pepper Casserole

Another recipe from my pantry. Another recipe from mainly homegrown ingredients from my garden. At a time when the snow is deep, the roads are icy and the shelves of our locals stores are starting to look pretty bare. My family loves stuffed peppers. This casserole is simply all those ingredients added to one simple single dish without all that stuffing. Inexpensive, easy and a great crowd pleaser for my hungry bunch. A great leftover casserole for fix ahead meals too. 

I freeze peppers every year in vacuum bags for this recipe. I also have used both frozen or dehydrated homegrown onions in this recipe. Also I always use home preserved tomato sauce or pasta sauce. 

Inside Out Stuffed Pepper Casserole

2 cups beef or chicken broth

1 cup raw rice

1 pound ground beef

1 medium onion chopped

2 medium bell peppers (seeded and chopped)

1 quart jar (4 cups) home canned tomato sauce or spaghetti sauce

1 cup shredded cheddar cheese

optional: garlic and basil 

1. preheat oven to 350.

2. Boil broth and pour over rice in a greased 9 X 13 pan.

3. Brown meat with peppers and onions.

4. Pour meat mixture and tomato sauce over rice and broth mixture in pan. 

5. Cover with foil and bake at 350 for 45 minutes to 1 hour or until rice is cooked. 

6. Remove foil and add cheese to top and return to oven until cheese is melted. 

Great served with a side salad and some crusty garlic bread.

I made 4 meals with my leftovers with  homegrown and canned green beans side for lunches. 

Homegrown green beans, homegrown and canned tomato sauce, frozen homegrown peppers and onions. Shelf stable rice and you could use home canned ground beef also. 

Blessings from The Holler

The Canned Quilter

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Tomato Sandwich

 

I grew up in the south in the 50's. South Louisiana to be exact. Tomato season meant Holsum white bread, Blue plate mayonnaise from the local A&P food store and a great big one slicer tomato. In my neighborhood that was the old "Creole" variety tomato. 

Blue plate mayonnaise is still around. There is no other city like New Orleans, there is no other mayo like Blue Plate. Born across the river in Gretna, home to brands like Zatarain's, Blue Plate has a cult following and appears in select grocery stores outside of Louisiana. I grew up on it and buy some every time I visit. Tastes like home. 

The A&P food store chain is no longer in business. It went under in 2015. Holsum bread was bought by Flowers food. But I have my giant sandwich tomatoes. My favorite tomato is the heirloom yellow and red striped variety called "Big Rainbow". It's low acid so I don't can it but boy do I love those to eat fresh.

Now O Wise One he's a yankee. He has to have bacon with his tomato sandwich but I am a purist. For dinner tonight tomato sandwiches, cucumber slices, sweet iced tea and cantaloupe. Lord I love the summer.

Meet ya at the back fence!

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Blessings from The Holler

The Canned Quilter

Make Ahead Meals

There was a  time when I cooked everyday and huge amounts of food because it seemed as if I always had a crowd to feed. Kids and grandkids, friends, family and neighbors. For the last several years after Baby O moved out it was down to just  O Wise One and myself. Yet I was so used to cooking large amounts. So I got wise. I cook now about 2 times a week. I love having meals available all the time so that we can go out in the garden or whatever is on the agenda for that day and just pop in and have a home cooked healthy meal waiting for us in the refrigerator. 

We went to the small Mennonite farm stand down the road and spent about $20 on fresh veggies. We bought some fresh tomatoes and cucumbers from their greenhouse.

Broccolli and a big bag of mustard greens

 And a fresh head of cabbage. During the spring and summer we pretty well live out of our garden and the local farm stands and farmer's markets in our area.  

While I cleaned, chopped and washed my mustard greens and cabbage I put on 2 skillets of bacon chopped and onions for seasoning. 

I then cooked down the mustard greens and cabbage.

Then I emptied a pint of home canned purple hulls, a 15 oz can of corn, and black beans and rinsed them all. Then I added a can of Rotel tomatoes to drain. 

Chopped half a medium onion. Finely chopped a bell pepper and added that to a bowl with the bean mix.

Then I added about a cup of Mojo Cuban marinade. You can also use a zesty Italian Dressing.

Throw in some cilantro and salt and pepper and mix. There ya go Bean Salsa. 

Then I roasted both the carrots and broccoli in the oven with a little olive oil then put a couple pats of real butter and some sea salt. 

Then O Wise One threw chicken breast, pork loin chops and some plain hamburger patties on the grill. 

I filled them out with a bag of corn from the freezer.

When it is all said and done we have 10 meals to eat on for the next 4 or 5 days. I can work in the garden or do whatever I choose and not have to worry about cooking. Simple meat grilled and fresh veggies. Notice that the meals are very vegetable heavy compared to the meat. No sauces really or cheese. 

10 meals in the fridge!

To the garden I go for a fresh head of lettuce.

Cleaned out the bottom drawer in the fridge. 1 breaded chicken breast sliced. A hand full of left over ham chunks. A small heel of Amish farmers cheese. Add some cucumbers and tomatoes and salads to go. I love salted pumpkin seeds for croutons and a simple vinaigrette dressing.

The first year we did this O Wise One lost 70 pounds and cut out 2 meds. I lost 30 pounds. We eat like this 6 days a week. Sunday is a free day and we eat what we want. We try to limit bread, potato and pasta. We also go really light on the dairy. Just butter and I drink half and half in my coffee every morning. 

Blessings from The Holler 

The Canned Quilter

Roasting Canned Potatoes

I received an email recently from a reader asking how I prepared and used my canned potatoes. These are small red new potatoes ( Red Pontiac) that I canned 2 years ago roasted in the oven. This is one of our favorite ways to eat them. 

I simply open the jar and drain the water off the potatoes.

I place a little olive oil about a tablespoon in the bottom of a 9 inch skillet and then add my drained potatoes on top and stir them around a little to coat them. 

Then right in the middle of the skillet above you will see a big dollop of real butter. About 2 Tablespoons. Then I like to sprinkle with sea salt and a little garlic powder to taste.

Then I place them in a preheated 350 degree oven for about 30 minutes. Take the skillet out and take a spatula and turn them once and place them back in the oven for another half hour. Take out and enjoy. For many who say they don't like the texture of canned potatoes try them this way. I like to serve them with meat loaf or baked chicken.

Just one more way to serve those jarred vegetables. 

Blessings from The Holler

The Canned Quilter

Corn and Cookin

Well it's another Friday morning here in Hickery Holler! Thought I would share some pictures of the corn on the cob I froze a few weeks ago. We are still eating a few of the ears that were late producing but it is just about time to pull the stalks up and compost. We had a bumper crop this year and very few coons. I personally think that with the bad economy so many people are now trapping coons for pelts in this area it has made a huge difference in their numbers.  The lady that owns the local store where everyone buys their trapping licenses said that she sold more trapping license last year than she ever had in the 30 years she has been here. O Wise One thinks that will change as soon as they have a bad year and the bottom drops out of the pelt prices.  

The other surprising thing was that we never treated this corn for ear worms and it filled out all the way to the end and we found 3 earworms in the whole patch. 

I put some corn in jars also to save on the freezer space. Great for corn chowders and soups. We use canned corn in our taco soup regularly. It is just so time consuming to can corn because the processing time is so long. 

Today the agenda includes starting plum preserves with the plums that the boys picked on Wednesday. I'll take plenty of pictures and let you know how they turn out.  

Supper last night was good and I thought I would share some pictures. Purple Hull Pea Jambalaya or a Hickery Holler version of Hoppin John. Purple hull peas, rice, sauteed onions and green peppers and about a half pound of cooked bacon. Everything but the rice grown right here on this farm. 

And rabbit pie. This is a filling of rabbit meat, chicken broth, peas, carrots and onions all simmered and then thickened with flour to make a meat pie filling. On top half a biscuit recipe flatted out thin and cut out then placed on top of the pie. Then baked in the oven till golden brown. This makes a savory meat pie and vegetable filling with crunchy thin biscuits on top to form a crispy crust.  Again everything from this farm but the wheat flour. (You can use this recipe for chicken and turkey as well)

O Wise One ate himself silly!

And lets not forget with lots of yard eggs right now and potatoes plentiful from a new harvest add some homemade dill relish and cool potato salad is a summertime favorite. 

I did cheat and buy the mayo!

Well that's another day at Hickery Holler and I am off to start those preserves. Hope everyone has a great weekend and stays safe. 

See you on Monday "If the good lords willin and the creek don't rise!"

Blessings from The Holler

The Canned Quilter 

Hickery Holler 6 Week Bran Muffins

Sometime around the late eighties my then mother in law shared a muffin recipe with me called 6 week muffins. You can find many variations of this recipe all over the internet. The greatest thing about this recipe was that it was said that the batter would last for 6 weeks in the refrigerator.  Now to be honest I have no idea as to if it will last that long or not. In the late eighties I had 4 growing children in my household and this muffin recipe was a staple for many breakfasts for my children. No muffin batter was going to last for 6 weeks in my house unless there was something seriously wrong with it. It's been probably 30 years now and I am still making this muffin.  And it still doesn't last 6 weeks : )

This recipe makes a huge amount of batter but it does keep well and I think the batter gets better after about a week in the fridge. The original recipe is as follows. 

6 Week Muffins

1 (15 ounce) box Raisin Bran cereal
3 cups sugar
5 cups flour
5 teaspoons baking soda
2 teaspoons cinnamon
2 teaspoons salt
4 beaten eggs
1 cup melted margarine
1 quart buttermilk



Mix raisin bran, sugar, flour, soda,cinnamon and salt in large bowl.
Stir in beaten eggs, margarine, and buttermilk.

Mix well.

Store, covered, in refrigerater.

To use, bake at 400* for 15-20 minutes.

Will keep in fridge for 6 weeks.

Now over the years I have experimented with many additions. From the main bowl I simply remove 2 1/2 cups of the mixed batter. I added 1/2 cup apple sauce and 1 small chopped apple and about 1/2 cup of walnuts then mixed well and baked as directed. They were wonderful sweet and moist. 2 1/2 cups of batter will make about 12 muffins with additions. 1 1/4 cups batter with half the additions will make 6 breakfast muffins which is what I bake in the mornings. 

  

These muffins are great with that same 2 1/2 cups of original batter and a cup of grated carrot, or try some of my canned pineapple zucchini or even just plain zucchini. Or maybe a cup of sweet potatoes grated or a cup of pureed pumpkin. 

A great way to start off the morning or a convenient after school snack with the batter handy in the refrigerator. Even if you don't have a house full of kids bet these won't last 6 weeks at your house either. 

This recipe should make from 4 to 5 dozen regular size muffins . 

Blessings from The Holler

The Canned Quilter

Plain Old Gingerbread

Before the days of easily finding granulated sugar there was molasses, I even have recipes for popcorn balls for Halloween made from molasses. Nothing says home on a frosty autumn morning like warm gingerbread. To quote my grandson Hank " Got cake grandma? You should! " A sliver of this soft and moist gingerbread and a tall glass of ice cold milk makes me immediately think of my own grandmother who made gingerbread often for her grandchildren. This stuff is moist and keeps forever making it the perfect treat, grandchildren or not.

The ingredients are things often produced on the farm and found in the farm cupboard. 

Simple and good can't be beat.     

Gingerbread

2 cups all purpose flour
2 teaspoons ground ginger
1 teaspoon baking soda
3/4 teaspoon cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon salt
1 stick (1/2 cup) unsalted butter, softened
3/4 cup packed brown sugar
2 large eggs
1/2 cup mild molasses
3/4 cup well shaken buttermilk
1/2 cup hot water

Preheat oven to 350 and place rack in middle of oven. Butter a 9 inch baking pan.

Whisk together flour, ginger, baking soda, cinnamon, nutmeg and salt in a bowl.

Beat butter and brown sugar at medium speed until fluffy

Beat in eggs until blended.

Beat in molasses and buttermilk.

Mix flour mixture in gradually on low speed until smooth

Add hot water and beat 1 minute only!

Spread batter evenly in pan and bake 45 minutes or until wooden pick inserted into center comes out clean. 

Cool and serve.

Note***I sprinkle powdered sugar lightly over my gingerbread and serve***

Blessings from The Holler

The Canned Quilter

First Frost

The long anticipated first killing frost finally paid a visit to the holler followed last night by a killing freeze. In a way I am sad about the end of vegetable gardening for the year. But in a way it is also a welcome relief from the day to day work of weeding and caring for the garden, mowing and almost daily canning that comes along with those regular harvests. It gives my body a chance to rest and my mind a welcome retreat from the hard work. Though there is still plenty to do in the house with the preparations for the holidays and I always have my beloved quilting, crocheting and sewing to fill my days. And I have an entire list of books I want to read this winter.  

Some people get out and cover their crops with coverings and plant in hoop houses to extend their harvests but once winter gets here I just let what remains freeze. From November to March I rest. I have enough canned in my pantry and in my freezer to last me far longer than that 5 months and am just too old to get out and fight that snow and ice to try to garden. I grow enough  vegetables and I buy an occasional head of lettuce from the grocer for that 5 months and enjoy the citrus when it comes in season and always purchase that.  Other than that I live out of my pantry and freezer for the winter.  

But for a few weeks I will still have some fresh vegetables that were salvaged there at the end. Yesterday we ate fresh peas and new potatoes creamed. The last peas of the season. O Wise One has fed all the vines to the goats and rabbits. 

 And those green tomatoes I salvaged became oven fried green tomatoes. 

I still have a drawer full of bell peppers int he bottom of my refrigerator and simply stuffed some peppers last night with a stuffing of ground meat, bread crumbs, egg, onions and diced peppers. (think meatloaf) I spooned a topping of ketchup and A1 Sauce over the top covered them with foil and baked them for about an hour in a medium oven.  

I sprinkled some cheese over the top and served hot. 

Baked an old fashioned gingerbread for dessert. Homemade with lots of butter, farm eggs, buttermilk, ground ginger and molasses. Dark, moist and sweet just like Baby O likes it. 

And for breakfast this morning apple muffins. 

See I won't miss gardening at all! I'll just cook all winter : )

(Recipes to follow)

Blessings from The Holler

The Canned Quilter