Category: November 2020

Categories
November 2020 Water Bath Canning

Orange Cranberry Sauce

https://www.wisdomforpennies.com

Good morning everyone. I thought that I would show you a very nice red and orange-colored, and comforting for those that do like cranberry sauce, food photo that I just took off of my camera. It has been sitting there waiting for today, to have its day in the spotlight all over the world. I hope.

It may go to Italy today or even Switzerland, Australia, or possibly Ireland. This little blog of mine does some traveling for me, as I could only wish to travel, so it does it for me. I do get so much enjoyment out of my little blog!

Ok, I know that there are more cranberry haters than lovers, out there, but this one recipe may change your mind. Once I tasted this, I for one will never go back to the cans from the store, as I myself canned this one in canning jars. And this one will always be my go to.

I used Granny’s old steel pot as you can see. I have had this for many many years and I always make my jams and jellies, only in this pot, with a long wooden spoon. Hey I am 61, so some things will never change in my kitchen, but on the other hand, I do love to create in my kitchen, so maybe I can change. God only knows, not even myself!

If you look into the pot you can see whole cranberries that have been crushed with little orange zests floating around. Imagine the smell! It was decadent! This pot of orange-cranberry sauce made 5- pint jars of sauce. 4 were jellied and 1 was slightly runny, so I say not bad for a first time trying as I made it up as I went along.

Here is the recipe for you. 2 – 12 oz bags of whole cranberries and 3 oranges zested and juiced

5 c. sugar with 2 heaping TBSP of pectin mixed in with the sugar (powdered pectin). I use Mrs. Wages as it is the cheapest to be found for me.

Rinse off the cranberries and put them in a big steel pot. Put the orange zest and juice in the pot also.

Pour in 4 c. water.

Boil until they pop. Then use a potato masher to slightly mash berries.

Add in the 5 c. sugar that has the pectin in it. (This whole recipe is cooked on #8 on the stove. A high boil, while always stirring and watching out for popping sauce as it will burn you. So use a taller pot and a long spoon.

Once you have slightly mashed the berries, then pour in the sugar mixture and keep stirring until it comes to a rolling boil. 5 minutes should do it and be thickened up. It will thicken more in the canning jars.

I water-bathed canned these 5- pint for 20 minutes. if you need more information on water bathing then check my monthly archives under canning.

This is a very simple recipe that is so delightful. You taste more orange than cranberry!

Thank you for your visit and do come back soon or stay awhile if you wish. I will post on all Tue-Thur and Saturdays if you want to visit me again. If you wish, please share the recipes.

Thanks again for stopping by. Connie B.

Categories
November 2020 Recipe

Spaghetti

https://www.wisdomforpennies.com

Hello to everyone on this sunny but cloudy, North Florida day. Our day is in between, while making up it’s mind today. So it is in sync with our world today. I wish you peace of mind on this day and all the days that follow. I also wish you, happiness, so look around and grab onto some and hang on to it, with all your might! I am also keeping all of you in my prayers, each and everyday.

A big pot of my spaghetti sauce with a fist-full of my de-hydrated mushrooms tossed into the pot.

I am working up to the recipe, I promise!

Here it is!

Now for the recipe—-1 can of tomatoes

1 can of paste (the little one)

2 jars of Ragu (Left-over from my couponing days) The last two!

6 cloves of garlic peeled and chopped fine

1/2 of an onion chopped 1/2 tsp. accent 1/2 tsp. garlic powder 1/2 tsp. oregano and 1/2 tsp. basil

3 TBSP. sugar (An Italian tip to reduce heartburn). Mushrooms if you like them,however many you like.

2 lbs, hamburger meat Box of spaghetti 1-lb.

I use ground round hamburger meat so I don’t have to drain off, a lot of grease. Fry the meat, along with onion and garlic cloves until done. If you have grease in the pan then drain it off.

Open up your jars of Ragu and pour in the pot, use a little water in the empty jars to get all the sauce out. Open your can of tomatoes and pour in the pot. Open your paste and dilute it in a bowl, with 3 cans of water, whisked into it. Pour this in the pot.

Add all your spices and if you want, add in some mushrooms. They can be dry of fresh. If fresh make sure to wash in water real quick, and cut up. Cook on medium high temp. for 30-40 minutes, while stirring the pot sometimes. You could use a lid on the pot so that the sauce will not pop out everywhere.

Use a big pot of water and get it to boiling. Put in your spaghetti noodles. I use the 1 lb box and that makes a ton of spaghetti. Boil for 8 minutes for al dente spaghetti (firm) and not mushy). Drain off the water and put into a huge bowl and pour all the sauce over the spaghetti, if you wish or keep the sauce and pasta apart if you wish.

The only reason that I used Ragu in this recipe is that I was one of those bad Mamma jamma couponers, years ago and this was the last of it. I could buy $100 worth of editable groceries and only have to pay $8 for them. But I don’t coupon any longer as I am by myself now and I have no use for all that food.

So without the Ragu, you will need to have 3 cans of tomato sauce and 2 cans of tomato paste to take the place of the Ragu.

So I will be adding a whole tsp. of each of my spices the next time I make spaghetti and adding in 1 tsp. of parsley also. I hope that you will try this recipe and see if you like it! I eat this for days and then on the 3rd day, I give the rest of it to one of my neighbors and tell them to eat it that day as it is 3 days old, but still good for the day.

While you are here, feel free to check out my monthly archives for more recipes. I post on Sat-Tue and Thursdays so stop back in for a visit anytime. Thank You. Connie B.

Categories
Meats November 2020

Pork Chops

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Good morning everyone! I hope this day finds you staying on the calm side of your emotions, as they could be swinging wildly, like a ship on the ocean. Please try to find that little calming place within yourself and hang on to it. I am praying for you all, in this trying, world that we are all, part of.

I thought that I would put this pork-chop recipe up for my post, today. As I have not cooked pork chops in about 5 years, I was not too sure how they would turn out. But as you can see, they turned out,even the bone.

I could imagine that about most everyone on here, knows how to cook pork chops, but this is for the ones, that just might need this recipe. And I do use lard in my cast iron frying pan, so no lard haters, please. On to the recipe now.

Ingredients needed are—2 inches of lard in a cast iron frying pan or any frying pan.

A deeper bowl with 1 1/2 c. self-rising flour in it, also add in 1/2 tsp accent and 1/2 tsp CAVENDEK’S greek seasoning (Save A lot) Grocery Store. This has the pepper already in it along with other nice seasonings.

Pork-chops rinsed off and sprinkled with accent and greek seasoning also.

A splatter screen ( A northerner) taught me this one! And I love, not getting burned with the grease. ( Dollar Tree has them).

Heat up the lard or whatever, your choice of grease is. I only cook these on #5 on my stove dial and lower it to #4, when I first put in the second batch of chops, to let cool a little, then I raise the temp. back to #5 to finish cooking. There is nothing worse than burned grease tasting meat!

I also like to cook entirely the first side before I turn the chop over to cook the second side entirely, without turning it. So I keep my lard on a medium-hot to accomplish this, by frying for about 5 minutes on each side. Peek at your chop for around 4 minutes until you see how your stove does for you. These are the medium-thick pork-chops, not the paper-thin ones. For those that need this recipe, I hope that you try this one! This is how I do it!

I forgot to tell you, that that jar in the photo, is my lemon drop jelly, that went on one of those hot biscuits. It is so sweet but then so sour too! I think it is my favorite. You can find the recipe in my monthly archives if you wish to make some for yourself. Try October archives on my blog, which you can also get to from Google. I hope that you will share my little blog and I do hope that you like some of my recipes. Just save it to your favorites and you won,t have to write it down or print it out if you do.

Well it’s time to stop for today, so I will post again on Saturda-Tue and Thursdays. Wishing you well. Connie B.

Categories
Candy November 2020

White Chocolate Walnut Fudge

https://www.wisdomforpennies.com

Hello to everyone on this cool, North Florida morning, as we had our very first frost this morning. I am a happy lady today. I do hope that you have happiness in your soul, this day and I wish the very best for you all!

Back about 3 weeks ago, I saw the dog fennels in bloom and I told the person that I was with that it should be about two weeks until we get our first frost. Well, it turned out to be three weeks and a day! So the old saying is correct, from our ancestors.

Today I am giving you a good fudge recipe that only takes a few ingredients. You will need a gram scale or know how to do calculations very well. I just paid ten dollars and ordered one from eBay or Amazon I forget which one. The ingredients are ——–

400 grams of white chocolate (This may be two boxes).

250 grams of butter ——- 1 1/2 stick

3 c. powdered sugar whisked smooth

1/3 c. half and half or cream–1/2 c. chopped walnuts

1 tsp. vanilla or less if you want a whiter fudge

A long wooden spoon a mixer –candy themometer

8×8 square pan with buttered wax-paper, hanging off the sides quite a bit

A double boiler and a heavy-duty medium- size pot–set this up by having the bottom pan with boiling water in it, but not touching the top pan or even a metal bowl would work.

Put the white chocolate and butter in the top pan and melt while stirring all the time. This recipe takes a lot of stirring through-out the whole recipe, so it does not burn. When it is melted add in the cream and powder sugar and vanilla also. Chopped walnuts go in now also.

Take away the bottom pot and put fudge pot on stove burner at #4. Cook and stir until the candy thermometer reaches 250 F. I got almost there and mine started to almost burn to the pan, so I took it off the stove. Remember stir-stir-stir while this is cooking.

Now take a spatula and scrape the fudge into a mixing bowl and beat on high for 3 minutes. Pour into prepared pan and freeze for 3 hours. Take out and place on a plate. Peel the wax paper off and cut into 1- inch chunks or whatever size you choose. Keep cold until ready to serve.

Thanks for your visit today and check out the monthly archives for more recipes. If you would, share my blog and check back on Thursday as I post on Tue-Thur and Saturdays. I hope you enjoy this! I know I did!

See you soon. Connie B.

Categories
November 2020

Back Heaven

This little recipe is not editable. It is a soothing and calming lotion for your aching back, neck, shoulders, etc. Most of your body parts but not all. It is not for your under carriage. If you know what I mean.

Let me say as always, that I am not a Dr. and am not prescribing anything for anyone. I just know that I made this up around 20 years ago and to this very day, I still use this.

This is very close to Ben Gay and that is the exact reason, that I named it Back Heaven.

This is it. #back heaven #homemade #ben gay like #rub
#back heaven #ben gay like #remedies #home made #connie b

The oils that you have to buy can be found at Health Stores or Drug Stores. It is a little expensive, like possibly $13.00 a bottle. But this stuff last for 10 years or even more for me.

Purchase wintergreen oil and cinnamon oil. If there is not an eyedropper in the bottle, get yourself one, at the store. Also a bottle of body lotion. I just use a cheap lotion named Suave.

The Recipe is: 1/2 cup of lotion

4 drops of cinnamon oil and 4 drops of wintergreen oil

Put this into a cup and stir together and then keep it in a little covered container in the medicine cabinet. Do not let a child get into this! It is hot stuff for your back and not for kids at all.

Mine lasts me forever and when it does run out, I just make up some more. Again this is my homemade recipe that has worked for over 20 years, but I am no Dr. I am just a Southern Woman that is forever learning. Please use only a small amount of rub on your fingertip as this is powerful and hot.

Thank you for visiting my blog and please share it and do come back for more stuff. And again if I have helped you in any small way, then please consider helping me out, with a small donation. I would appreciate it so very much.

I post on Thur- Sat -Tue with new stuff so please do visit again. Thank you. https://www.wisdomforpennies.com

#muscle-rub #homemade #lben-gay

Categories
Meats November 2020

Connie’s BB Ribs

Yesterday I made some barbecue ribs in the crockpot. I figured that I would give out my recipe to you. They were so tender that I almost could not get them out of the crockpot, but I did manage to get them out in pieces so you will not be able to see the whole slab of ribs.

Does this make you hungry?

I also made some zipper peas with ham-hocks in them. It’s been a long time since I cooked zipper peas, for just myself. But they were so very good that I will be doing it more often now.

Here’s the rib recipe: 1 slab of ribs

1 1/2 c brown sugar 1 tsp salt 1 tsp pepper 1 tsp onion powder

1 tsp garlic powder 1 Tbsp of smoked paprika 1 tsp accent

Put sugar and spices in a bowl and whisk together well.

2 c of your favorite barbecue sauce 1/4 c honey Mix well in a small bowl.

Put wax paper on the counter so that you can put this dry rub on both sides of the meat, use it all.

Now transfer the ribs to your crock-pot with the bone part facing inside the crock-pot. Next you use your hand and rub all of the barbecue sauce all over both sides of the meat, use it all.

Set the dial on low and cook for 4 hours. Maybe less if you want to try to get them out of the crock-pot in the whole slab that went in there!

But these are the bomb! I hope you try this recipe and share my site with many friends. Thank you for visiting! #barbecue #ribs

https://www.wisdomforpennies.com