1 lb ground beef
1/2 lb bulk sausage
1/2 C Italian bread crumbs
1/3 C catsup
1 egg
For a pound of ground beef, mix in a half pound of bulk sausage. Stretch it with a half-cup of Italian breadcrumbs, and about a third of a cup of ketchup. One or two raw eggs to seal it together.
Note: With the bread and the sugar in the ketchup and the protein of the egg, these can burn easily.
Mary Ann Pennington, Emerald Beach
4 cups julienne green pepper
2 cups ringed onion
fresh minced garlic to taste
20 oz canned garbanzo beans, drained
10 oz frozen black-eye peas, partially thawed
1 cup uncooked long grain rice
1 1/2 lb polish sausage
2 1/4 cups hot water
salt and freshly ground black pepper to taste
Sauté green pepper and onion, in olive oil, until tender-crisp. Remove from pan. Add rice and stir to absorb oil. Add water, garlic, salt, pepper and black eye peas. Simmer for about 10 minutes.
Add garbanzo beans. Slash polish sausage at one inch intervals around outside edge. Place atop pilaf and continue cooking an additional 10-15 minutes.
Variation: I like slicing the sausage into rounds and sautéing to brown. Then removing from the pan to continue with the recipe as above. Then add the sausage back to the pan with the rice. A chopped red pepper can be added for color enhancement.
1 c Margarine
5 c Sugar
1 can Evaporated Milk
3 lb Peanut Butter
28 oz Marshmallow Cream
Place peanut butter and marshmallow cream in large mixing vessel, set aside. Combine sugar, margarine and milk in medium-large saucepan. Cook over medium-high heat until mixture begins to boil. Boil for exactly 9 minutes. Pour boiling syrup over peanut butter mixture and beat until smooth. Pour into very large pan (2 9×13″ pans work well) that has been lined with wax paper.
1 c Margarine
5 c Sugar
1 can Evaporated Milk
21 oz Marshmallow Cream
12 oz Chocolate Chips
Place marshmallow cream and chocolate chips in large kettle, set aside. Place margarine, sugar and milk in medium-large saucepan over medium-high heat. Boil for exactly ten minutes. Pour boiling syrup over chocolate and beat until smooth. Pour into a large pan (2 9×13″ pans work well) that has been lined with waxed paper.
Notes:
1 cup port wine
1/2 cup honey
2 12 oz bags fresh cranberries (approximately 6 cups)
1 cup sugar
1 tbsp orange zest
1/4 tsp ground cinnamon
1/8 tsp ground cloves
1/8 tsp black pepper (freshly ground)
Bring the wine and honey to a boil in a large saucepan. Add cranberries and cook for six full minutes, stirring occasionally.
Stir in sugar and the remaining ingredients; cook until sugar is dissolved.
Cover and chill.
Notes:
You can substitute orange juice for some or all of the wine, should you desire.
The compote should be made at least a day in advance if possible. You will find the flavors meld and mellow nicely upon sitting.
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The flat seals on the National Number 7 canner clones, such as the Presto 21-B are sometimes a royal pain to insert properly. They fit into a groove in the canner lids and if you are not careful, they will not get seated properly. Sometimes they can stretch and be even more difficult to fit.
After you’ve done it a few times, it doesn’t seem to be so bad, but the first time – you almost always think you have the wrong seal!
You push the seal into the groove from the inside out, working in small sections, constantly making sure that the seal doesn’t pop back out as you move on. Sometimes you have to start over. Sometimes you have to work your way around the lid a couple times. And, sometimes, the seal is just too old and stretched to fit any longer. When that happens you need to [easyazon-link asin=”B000LL9NY2″ locale=”us”]order a new seal[/easyazon-link].
The [easyazon-link asin=”B000LL9NY2″ locale=”us”]Presto part number is 09907[/easyazon-link].
Here is a brief video showing how I do it.
[easyazon-image align=”none” asin=”B000LL9NY2″ locale=”us” height=”110″ src=”http://ecx.images-amazon.com/images/I/41RxjUg5f4L._SL110_.jpg” width=”106″]
[easyazon-cta align=”none” asin=”B000LL9NY2″ height=”28″ key=”amazon-us-small-orange” locale=”us” width=”120″]