Easy Pie Crust Recipe

April 26, 2008 at 6:14 am (Menu Plans, Recipes)

Easy Pie Crust

“This recipe was given to me by a friend of mine many years ago and I enjoy it because it has a different taste and is so easy to fix.”

INGREDIENTS:
1 1/2 cups all-purpose flour
2 teaspoons white sugar
1 teaspoon salt
1/2 cup vegetable oil
2 tablespoons milk

DIRECTIONS:
1. Preheat oven to 400 degrees F (200 degrees C).
2. Place all ingredients in 9 inch pie pan. Stir together with fork. Pat mixture into bottom and up the sides of the pan. Poke holes in bottom and side of crust.
3. Bake for 15 minutes in the preheated oven, or until light brown. Use as directed in favorite pie recipe.

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another freezer biscuit recipe

January 28, 2008 at 7:16 am (Homemaking, Menu Plans, Recipes, homesteading)
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freezer biscuits
 
3 cup  sifted flour
2 Tbsp  baking powder
3/4 tsp  cream of tartar
3/4 tsp  salt
3 Tbsp  sugar
3/4 cup  shortening
2   eggs (don’t beat)
3/4 cup  milk
 
combine flour, baking powder, salt, sugar and cream of tartar in a bowl 
until well mixed. add shortening to flour mixture, cut together until 
mixture is the consistency of cornmeal. slowly pour milk into flour 
mixture. add eggs and stir to form stiff dough. knead 5 times. on lightly 
floured surface, roll to 1/2-inch thickness and cut with 1 1/2-inch 
cutter, don’t twist cutter. for immediate use, bake for 10 minutes in 
preheated 450 degrees oven. to freeze, place uncooked biscuits on cookie 
sheet, not touching, until frozen. put them in a plastic bag. remove to 
bake as needed. thaw before baking. bake 15 minutes at 450 degrees. great 
to make ahead of time for hot biscuits anytime. 

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freezer biscuit recipe

January 28, 2008 at 7:15 am (Homemaking, Menu Plans, Recipes, homesteading)
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2 cups all-purpose flour
4 teaspoons baking powder
3/4 teaspoon salt
2 tablespoons granulated sugar
1/2 teaspoon cream of tartar
1/2 cup shortening
2/3 cup milk
1 egg  

In a large bowl, combine flour, baking powder, salt, sugar and cream of tartar; mix well. Cut in shortening. Stir in milk and egg until smooth.

Turn dough onto lightly floured board or cloth and knead 4 or 5 times. Roll out dough and cut into biscuits. Arrange biscuits on a cookie sheet, cover and freeze. After they are frozen, transfer to and store them in a freezer bag.

Do not thaw to bake. Bake in preheated 450 degree F oven for 15 minutes.

Makes 12 to 16 biscuits.

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Heinz Ketchup recipe

January 28, 2008 at 7:13 am (Homemaking, Menu Plans, Recipes, homesteading)
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1 (6 ounce) can tomato paste
1/2 cup light corn syrup
1/2 cup white vinegar
1/4 cup water
1 tablespoon granulated sugar
1 teaspoon salt
1/4 teaspoon onion powder
1/8 teaspoon garlic powder

Combine all ingredients in a medium saucepan over medium heat. Whisk until smooth. When mixture comes to a boil, reduce heat and simmer for 20 minutes, stirring often.

Remove pan from heat and cover until cool. Chill and store in a covered container.

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Crockpot time conversion chart

January 28, 2008 at 7:11 am (Homemaking, Menu Plans, Recipes, homesteading)
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Guidelines by Culinary Arts Institute

Original Recipe

Cook on LOW (180 to 200ºF) for:

Cook on HIGH (300ºF) for:
1/4 to 1/2 hour 4 to 8 hours 1 1/2 to 2 1/2 hours
1/2 to 1 hour 6 to 8 hours 3 to 4 hours
1 to 3 hours 8 to 16 hours 4 to 6 hours

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cold storage life of foods

January 28, 2008 at 7:10 am (Homemaking, Menu Plans, Recipes, homesteading)
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Food

Refrigerator 4°C (40°F)

Freezer -18°C (0°F)
Bacon 7 days 1 months
Bread, biscuits, rolls, muffins 14 days 5 – 6 months
Butter, margarine 7 – 30 days 6 – 8 months
Casseroles, frozen Keep frozen until ready to heat 4 months
Cheese, hard 3 – 9 months 1 – 2 years
Cheese, soft 7 – 14 days 12 months
Chicken, fresh – giblets 1 – 2 days 3 – 4 months
Chicken, fresh – parts 1 – 2 days 9 months
Chicken, fresh – whole 1 – 2 days 1 year
Chicken, fried 3 – 4 days 4 months
Chicken nuggets 1 – 2 days 1 – 3 months
Chicken patties 1 – 2 days 1 – 3 months
Chops 3 – 5 days 4 – 6 months
Corned beef in pouch with pickling juices 5 – 7 days Drained, 1 month
Deli and vacuum-packed products 3 – 5 days Do not freeze well
Eggs – fresh, in shell 3 weeks Do not freeze
Eggs – raw yokes, whites 2 – 4 days 1 year
Fish, cooked 3 – 4 days 12 months
Fish, fresh 1 – 2 days 12 months
Fruit, cooked 4 – 5 days 12 months
Fruit, frozen 7 days 12 months
Fruit, soft-skinned 13 – 14 days 12 months
Fruit, firm or hard-skinned 1 – 3 months 12 months
Gravy and meat broth 1 – 2 days 3 – 4 months
Ground lamb, pork, turkey, veal and mixtures of them 1 – 2 days 3 – 4 months
Ham, canned, opened 3 – 5 days 1 – 2 months
Ham, canned, unopened 6 – 9 months Do not freeze
Ham, fully cooked, half 3 – 5 days 1 – 2 months
Ham, fully cooked, slices 3 – 4 days 1 – 2 months
Ham, fully cooked, whole 7 days 1 – 2 months
Ham, fully cooked half 3 – 5 days 1 – 2 months
Ham, fully cooked slices 3 – 4 days 1 – 2 months
Ham, fully cooked whole 7 days 1 – 2 months
Hamburger 1 – 2 days 3 – 4 months
Hot dogs, opened package 1 week 1 – 2 months
Hot dogs, unopened package 2 weeks 1 – 2 months
Juices, fruit and vegetables, fresh, frozen 5 – 6 days 12 months
Lunch meat, opened package 1 week 1 – 2 months
Lunch meat, unopened package 2 weeks 1 – 2 months
Mayonnaise, commercial 2 months after opening Do not freeze
Poultry, cooked pieces, covered with broth or gravy 1 – 2 days 6 months
Poultry, cooked pieces, plain 3 – 4 days 4 months
Poultry dishes, cooked 3 – 4 days 4 – 6 months
Pre-stuffed pork or lamb chops, chicken breasts stuffed w/dressing 3 – 4 days Do not freeze well
Roasts 3 – 5 days 4 – 12 months
Sausage, raw from pork, beef, chicken or turkey 1 – 2 days 1 – 2 months
Smoked breakfast links, patties 7 days 1 – 2 months
Soups and stews – vegetable or meat 3 – 4 days 2 – 3 months
Steaks, fresh 3 – 5 days 6 – 12 months
Stew meats 1 – 2 days 3 – 4 months
Summer sausage, opened package 3 weeks 1 – 2 months
Summer sausage, unopened package 3 months 1 – 2 months
Turkey, fresh – giblets 1 – 2 days 3 – 4 months
Turkey, fresh – parts 1 – 2 days 9 months
Turkey, fresh – whole 1 – 2 days 1 year
TV dinners Keep frozen until ready to heat 4 months
Variety meats (tongue, kidneys, liver, heart, chitterlings) 1 – 2 days 3 – 4 months
Vegetables, cooked 4 – 5 days 12 months
Vegetables, frozen 7 days 12 months
Vegetables, soft-skinned 13 – 14 days 12 months
Vegetables, firm or hard-skinned 1 – 3 months 12 months

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