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The Country Kitchen

Friday, August 21, 2015. I simmered a bunch of roasts in a large stock pot for about 6 hours. 1/2 tsp pickling salt per jar. Chopped roast beef into small chunks and filled jars. Covered with beef broth and/or hot water. Processed 75 minutes for pints, 90 minutes for quarts. I started with three frozen chickens and let them simmer in a large stock pot for about 5 hours. 1/4 tsp pickling salt per pint. 1/2 tsp pickling salt per quart. I broke them up, removed the bones, and cut the meat into small chunks.

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The Country Kitchen | whishinrecipes.blogspot.com Reviews

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Friday, August 21, 2015. I simmered a bunch of roasts in a large stock pot for about 6 hours. 1/2 tsp pickling salt per jar. Chopped roast beef into small chunks and filled jars. Covered with beef broth and/or hot water. Processed 75 minutes for pints, 90 minutes for quarts. I started with three frozen chickens and let them simmer in a large stock pot for about 5 hours. 1/4 tsp pickling salt per pint. 1/2 tsp pickling salt per quart. I broke them up, removed the bones, and cut the meat into small chunks.

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The Country Kitchen | whishinrecipes.blogspot.com Reviews

https://whishinrecipes.blogspot.com

Friday, August 21, 2015. I simmered a bunch of roasts in a large stock pot for about 6 hours. 1/2 tsp pickling salt per jar. Chopped roast beef into small chunks and filled jars. Covered with beef broth and/or hot water. Processed 75 minutes for pints, 90 minutes for quarts. I started with three frozen chickens and let them simmer in a large stock pot for about 5 hours. 1/4 tsp pickling salt per pint. 1/2 tsp pickling salt per quart. I broke them up, removed the bones, and cut the meat into small chunks.

INTERNAL PAGES

whishinrecipes.blogspot.com

1

The Country Kitchen: April 2015

http://www.whishinrecipes.blogspot.com/2015_04_01_archive.html

Friday, April 17, 2015. 2 cups all-purpose flour. 1 tablespoon baking powder. Mix dry. Cut in lard. Add wet while mixing. Cut or roll out on ungreased baking sheet. Bake 10-15 minutes @ 350°F. Labels: Breads and Buns. Subscribe to: Posts (Atom). Wife Mom of 4 rowdy boys. Farmer. Gardener. Food preservationist. Book keeper. Chauffeur. Chief cook and bottle washer. View my complete profile. Simple template. Powered by Blogger.

2

The Country Kitchen: September 2013

http://www.whishinrecipes.blogspot.com/2013_09_01_archive.html

Tuesday, September 10, 2013. I made two ham casseroles last night, from leftover ham. The first with baby shell pasta, the second with leftover mashed potatoes and cream corn. To both I added:. Cooked, cubed, leftover ham. 1 can cream of celery soup. Baked at 350°F 1 hour, covered. Uncover 20 minutes to crisp the top. Supper last night and tonight! Subscribe to: Posts (Atom). View my complete profile. Simple template. Powered by Blogger.

3

The Country Kitchen: Canning Chicken

http://www.whishinrecipes.blogspot.com/2015/08/canning-chicken.html

Friday, August 21, 2015. I started with three frozen chickens and let them simmer in a large stock pot for about 5 hours. 1/4 tsp pickling salt per pint. 1/2 tsp pickling salt per quart. I broke them up, removed the bones, and cut the meat into small chunks. I strained as much fat off of the broth as I could, then ladled broth into the jars over the meat. Process 75 minutes for pints, 90 minutes for quarts. Subscribe to: Post Comments (Atom). View my complete profile.

4

The Country Kitchen: August 2015

http://www.whishinrecipes.blogspot.com/2015_08_01_archive.html

Friday, August 21, 2015. I simmered a bunch of roasts in a large stock pot for about 6 hours. 1/2 tsp pickling salt per jar. Chopped roast beef into small chunks and filled jars. Covered with beef broth and/or hot water. Processed 75 minutes for pints, 90 minutes for quarts. I started with three frozen chickens and let them simmer in a large stock pot for about 5 hours. 1/4 tsp pickling salt per pint. 1/2 tsp pickling salt per quart. I broke them up, removed the bones, and cut the meat into small chunks.

5

The Country Kitchen: November 2013

http://www.whishinrecipes.blogspot.com/2013_11_01_archive.html

Tuesday, November 12, 2013. This is one of those recipes that gets passed around facebook. I thought I'd give it a try. 8226; 1 egg. 8226; 1 teaspoon vanilla extract. 8226; 1 cup crabapple sauce. 8226; 1 banana, mashed. 8226; 1/4 cup sugar. 8226; 2 1/2 cups rolled oats. 8226; 1/8 cup chia seeds (optional). 8226; 1 tablespoon ground cinnamon. 8226; 1 1/2 teaspoon baking powder. 8226; 1/2 teaspoon salt. 8226; 1 1/4 cups milk. 8226; Preheat oven to 350 degrees. 8226; Finally pour in milk and combine. Wife M...

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whishinrecipes.blogspot.com

The Country Kitchen

Friday, August 21, 2015. I simmered a bunch of roasts in a large stock pot for about 6 hours. 1/2 tsp pickling salt per jar. Chopped roast beef into small chunks and filled jars. Covered with beef broth and/or hot water. Processed 75 minutes for pints, 90 minutes for quarts. I started with three frozen chickens and let them simmer in a large stock pot for about 5 hours. 1/4 tsp pickling salt per pint. 1/2 tsp pickling salt per quart. I broke them up, removed the bones, and cut the meat into small chunks.

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