Meatloaf recipe with hard boiled eggs

2 lbs ground beef chuck

3 slices of bread, soaked in milk just to cover, squeezed dry, and torn into little bits

2 eggs (for the beef mixture)

1 yellow onion, finely minced

1 tablespoon mixed dried herbs such as sage, oregano, and thyme, or 3 tablespoons chopped fresh herbs of choice

4 tablespoons chopped fresh Italian parsley

2 teaspoons Kosher salt and freshly ground black pepper, to taste

3 peeled hard-cooked eggs, 

1/4 cup ketchup

1/4 cup brown sugar

4 teaspoons plain white or apple cider vinegar

Directions:

Preheat the over to 350 degrees. Line a rimmed baking sheet with foil and lightly grease the foil.

In a bowl, combine the meat, bread, eggs, onion, herbs, parsley, salt and pepper. Mix well with your hands.  Form 1/2 the beef mixture, then place the eggs, then cover with the remaining beef mixture. Form the meat mixture, on the baking sheet, into an oval loaf.

Mix together the ketchup, brown sugar, and vinegar. Coat the entire meatloaf with the sauce.

Bake until cooked through, about 1 1/4 hours. Let stand for 15 minutes, then slice and serve.

Tips for making Sauerkraut

  

1. Experiment with Flavors
   For a straight-up sauerkraut, you need only cabbage. But Lukas and her team also regularly add other sliced vegetables or fruit, including carrots, fennel, and apples. She suggests a mix of 75 percent cabbage to 25 percent other produce. She also suggests skipping cucumbers or zucchini; enzymes they contain make the kraut lose its crispness.
2. Watch the Temperature
   Sauerkraut ferments best in a cool, dark place at a temperature that is consistently 64 to 70 degrees. In hot weather, let the jars stand in a dark corner in the back of a closet. At cool times of the year, a cupboard above the refrigerator is a safe bet.
3. Check on the Brine
   It is important that the cabbage stay submerged in liquid. If the brine bubbles out during fermentation, replace it with a solution of coarse salt dissolved in filtered water, using a ratio of one tablespoon to one cup.
4. Open the Jar
   After five days, open and close the lid quickly to release air (specifically, carbon dioxide) from the jar. Repeat every five days or so during the three weeks of fermentation.

Blueberry Cobbler

3 cups fresh blueberries

1/2 lemon

1 1/8 c white sugar

4 1/2 T butter, softened

1 1/2 c all purpose flour

1 1/2 t baking powder

3/4 c milk

1 1/2 white sugar

3/4 t salt

1 1/2 T cornstarch

a pinch of ground cinnamon

3/4 c boiling water

Directions

1. Preheat the oven to 350 degrees F (175 degrees C). Lightly grease an 11x7 inch baking dish.
2. Spread the blueberries out to cover the entire bottom of the baking dish. Squeeze the juice from the lemon over them. In a medium bowl, stir together the butter and 1 1/8 cups sugar until smooth. Stir in flour and baking powder alternately with the milk until smooth. Batter will be thin. Spoon over the berries, and spread evenly.
3. In a small bowl, stir together 1 1/2 cups of sugar, salt, and cornstarch. Sprinkle over the top of the batter. Dust with a pinch of cinnamon, then pour the boiling water over the entire dish.
4. Bake for 45 minutes in the preheated oven, or until golden brown.

Salsa Recipe to Can

My Best Canned Salsa

5 1/2 Pounds Plum Tomatoes 

3Cups Chopped Onion

7 Ounce Can Diced Green Chilis

1/4 Cup Fresh Cilantro Leaves

1/2-1 Jalapeno Pepper, Finely Chopped

2 Cloves of Fresh Minced Garlic

2 Teaspoons Canning Salt

1 Teaspoon Fresh Ground Black Pepper

1 Teaspoon Ground Cayenne Pepper

3 Tablespoons Bottled Lemon Juice

1/2 Cup White Vinegar, 5% Acidity

1/2 Cup of Tomato Juice (This can be made from the skins and seeds of the 5 1/2 pounds of tomatoes. Refer to the following video for more information.)

Working in small batches, plunge the tomatoes into boiling water for one minute and then into ice water to loosen skins.

Peel, seed and chop tomatoes into a large bowl or pot. Reserve skins and seeds to boil. Process skins through a food mill and reserve a cup of the juice for the recipe. Compost the skins.

Combine all ingredients and heat until salsa is hot.

Place salsa into hot sterile pint jars and leave 1/2 inch of head space.

Clean jar rims with a damp paper towel.

 Attach lids and rings.

Place in a water bath canner with hot water below 180 degrees and water covering the jars by at least one inch.

Place the lid on the canner and bring to a rolling boil.

 Water bath process for 45 minutes.

Turn off the stove and remove the canner lid.

After 5 minutes, remove the jars and place on a towel in a draft free place. 

Once the jars have cooled for 12 hours, remove the rings and wipe jars with a damp cloth.

Make sure all jars have sealed and store in a cool dry place. 

If a seal has failed, you may reprocess the jar using a new seal or place in the refrigerator for use within a few weeks.

This salsa is fairly mild. If you would like a medium or hot salsa, add more Jalepeno pepper and increase the cayenne pepper to 1 1/4-1 1/2 Teaspoons.

NOTE:   This is a post I found on http://horticultureandhomes.blogspot.com/2011/08/my-best-canned-salsa-recipe-revealed.html but it is unpinnable on Pinterest so I am reposting it here.

Homemade Spaghetti Sauce for Canning

8 quarts tomatoes
2-4 small cans tomato paste
16 cloves garlic
1 1/2 T Italian Seasoning
1 T powdered kale
2 chopped onions
1/2 c chopped bell pepper
dash of olive oil

Add to each jar:
2 T lemon juice
1/2 t salt (Himalayan pink salt)

Core tomatoes. Cook tomatoes until soft. Run through blender, then food strainer. Saute onion, garlic and bell pepper in olive oil until tender. Combine and simmer all ingredients together until desired consistency (1-2 hours).
Process in boiling water canner for 45 minutes for quarts.

Homemade Vanilla Ice Cream

Prep Time: 7 minutes
Ice Cream Maker Time: Approximately 15 minutes
Makes: 1 1/2 quarts
Servings: Ten 1/2 cup servings

Ingredients:

1 cup milk
1/2 cup granulated sugar
2 cups heavy whipping cream
1 1/2 - 2 tsp vanilla extract
Directions:
Freeze ice cream bowl overnight. 

Add all ingredients into the blender. Blend for 30 seconds. Chill mixture for 2 hours.

Assemble KitchenAid ice cream bowl with paddle. Put on low. Add chilled mixture. Blend for 15 minutes or until the mixer is clicking. Eat immediately or freeze for a firmer texture.

Using my canned Pork & Beans

1. To each 14 oz can try adding two cups of shredded cabbage (coleslaw mix will work) small slice celery, one small shredded carrot and one small very thin sliced onion. Allow to "steep" in the fridge overnight, stirring once or twice. For a little kick you might want to add powdered mustard.

2. Campfire Bean Stew - 
1 lb of ground beef (onions, bell peppers, garlic)
2 cans of pork & beans 
2 cans tomatoes
Brown the ground beef in the skillet with onions, bell peppers, garlic seasoning, salt and pepper. Add the cans.

3. Add some worcestershire, BBQ sauce, ketchup, Bacos and some finely chopped onions to a can of pork n beans. Mix it all together in a casserole dish and bake til warm!

4. Add a can of your pork n beans to chili for added flavor to your favorite recipe. Or rinse beans well and add to chili for a milder bean taste.

5. Bean Dip - 

Place the Pork and Beans in blender. Add 1/2 teaspoon of onion powder (or 1 teaspoon of minced onion), dash of mustard (any kind), 1 teaspoon of ketchup, 1 tablespoon of sour cream. Blend. 

6. Speedy Baked Beans - 

6 slices bacon, diced
2 medium onions, minced (about 1 cup)
3 large cans (approx. 1 pound 3 oz. each can) pork and beans
1/3 cup chili sauce
1-1/2 teaspoons mustard
In large skillet, cook and stir bacon and onion until bacon is crisp. Stir in remaining ingredients. Heat until bubbly. Simmer uncovered, stirring occasionally, 15 to 20 minutes until liquid is absorbed OR pour into ungreased 2-quart casserole; bake uncovered in 350 degree oven for 45 minutes.

7. Goulash -  Brown 1Lb. ground beef. Drain oil. Add 1 can pork and beans, or I use ranch style texas beans for a little more spice. 1 can cream of mushroom soup, 1 can vegetable ABC soup. Reheat to warm and serve. 

8. EL CHEAPO - 

1 pound ground chuck
1/2 cup chopped onion
1 tsp oregano
2 Tbsp brown sugar
1/2 tsp salt
1/4 tsp pepper
1/2 cup ketchup
2 Tbsp Worcestershire Sauce
2 Tbsp vinegar
1/4 tsp tabasco sauce
1 can of pork and beans
Brown ground chuck with onion; drain. Add spices, ketchup, brown sugar, worcestershire, tabasco and then beans. Mix well and place in a casserole dish. Bake 25 mins at 300 degrees.

9. Chili Macaroni - 

brown one pound of ground beef with one chopped onion and a bit of oil. Stir in one can of tomato soup and one can of beans. In a pot of boiling water, cook up a cup of dried macaroni, drain and add to the beef/bean mixture. Season to taste with garlic powder, onion salt and chili powder.