Apple pie filling (Makes 7 quarts)

Syrup

4 1/2 cups sugar
1 cup corn starch
2 tsp cinnamon
1/4 tsp nutmeg
1 tsp salt
10 cups water
3 Tbs lemon juice


I used golden delicious apples because that's what Cathern told me to use, lol. My Ball Blue Book says to use 2 1/2 to 3 pounds apples per quart. I peel them and use the slicer/corer to get uniform pieces.

Cook all above ingredients until thick. Add 3 Tbs lemon juice.

Peel and cut apples into hot sterilized quart jars and add hot syrup to cover apples leaving a 1/2 inch headspace. Seal and process in a boiling water bath 20 minutes for quarts and 15 minutes for pints. Remove from canner and cool. I had trouble with some of them bubbling up and the jar not sealing. Cathern tells me that she turns her jars upside down and lets them cool overnight that way.

1 quart finished pie filling is not enough for one pie. I can some pints too. A quart and a pint are enough for 1 pie. 3 quarts are perfect for 2 pies.

If you freeze this instead of canning it, I would cook the apples for 15 minutes or so in the syrup and then put them in freezer bags when they are cool.

Bake at 375* for 1 hour or until crust is browned and filling is bubbly.

Cherry Pie Jam

Cherry Pie Jam (yield 4-5 cups)

4 cups pitted and mashed sour cherries
2 cups sugar
1/4 tsp cinnamon
1/2 tsp almond extract
2 tsp Pomona's pectin*
2 tsp calcium water

Measure sugar, cinnamon and pectin into a bowl. Mix well and set aside.

Measure cherries and calcium water into pan and stir well. Bring to a boil. Add sugar mixture; continue to cook and stir vigorously for 1-2 minutes to dissolve pectin. Return to boil and remove from heat. Stir in almond extract.

Fill hot, sterilized jars. Screw on 2 piece lids. Process 5 minutes in BW bath.This was a softer set. It was very much like cherry pie. Add more pectin and calcium water if you like it set firmer. You can double or triple this recipe.

*Pomona's pectin is a special type of pectin that uses calcium to set. Since it doesn't use sugar to set, you can use any kind of sweetener you like. The package comes with pectin and calcium and instructions to make the calcium water.

Sweet and Sour Chicken

This recipe comes from my Aunt Flo.

2 chickens (we use chicken breasts)
1/2 bottle Russian Dressing (Dark Red)
1 package Lipton Onion Soup
1/2 jar Apricot Jam or preserves

Mix soup, dressing and jam together. Pour over chicken. Bake at 375 degrees until tender. We've also done this in the crock pot, starting on high and then on low.

White Chicken Chili

I made this for dinner last night and it was awesome. The kids really, really liked it. (Mike did too!) We also served this with tortilla chips and kind of used the chili as a dip. I think I'm going to have to make a double batch next time. I adapted this recipe a little from the Betty Crocker website.

4 boneless chicken breasts (you can use chicken thighs but we like the chicken breasts)
2 cloves garlic (I used lots more because we love garlic)
1 14oz can of chicken broth
1 teaspoon ground cumin
1 teaspoon dried oregano
1/2 teaspoon salt
1/4 teaspoon cayenne pepper
2 can great northern beans (I used 3)
3 tablespoons lime juice
2 tablespoons chopped fresh cilantro

Place garlic, broth, cumin, oregano, salt, pepper and chicken in crock-pot. Cook on low for 4-5 hours. Take chicken out and shred. Return to crock-pot. Add beans, lime juice and cilantro. Cook another 15 to 20 minutes or until beans are hot.

-Barbara

Cinnamon Butter

This is yummy!

1 cup (2 sticks) butter, softened
1/3 cup sweetened condensed milk (chilled)
1/2 tsp corn syrup
1 tsp cinnamon

Mix in food processor.

Dandelion Jelly

1 quart dandelion blossoms
1 quart water
1 pkg Sure Jell
2 tbls lemon juice
4 1/2 cups sugar

This is really good! It tastes a bit like honey. It's fun for the kids too. Just be sure to use dandelion blossoms from an untreated yard.

Hold each flower by its calyx (the green base) and snip off the golden blossoms with scissors into your saucepan. Discard calyx. Boil blossoms in 1 qt. water for 3 minutes. Strain off 3 cups liquid. Add sure jell and lemon juice to liquid. When it comes to a rolling boil, add sugar and a few drops of yellow food coloring (we don't), if desired. Boil 3 minutes or until it reaches the jelly stage. Pour into jelly jars and process.

Delicious French Dressing

1/2 cup vegetable oil
3-5 tbls sugar
1/2 cup ketchup
1/4 cup white vinegar
1/2 tsp salt
1 tsp steak sauce
1 clove garlic
2 tsp grated onion
1/2 tsp paprika

I usually double this recipe. Combine evrything in the blender and blend until combined.