Added 1-18-2016

HOMEMADE SAURKRAUT, Awesome, easy. Make in a 1/2 gallon Mason Jar

Ratio; ~ 3 pounds of sliced Cabbage (Cored)

             1 1/2 T Pickling Salt

Optional items

             1 1/2 T Caraway seeds

             1 1/2 T Red Pepper flakes for hot and spicey Kraut


Once cabbage is cored and sliced add the pickling salt ( and the other spices if you want).

Sqeeze by hand and massage for 5 - 10 minutes until the cabbage starts getting limp and looking like slaw.

Pack into a 1/2 gallon Mason jar. Pack each layer with a wooden spoon, to eliminate air pockets. Cover with a few of the outer leaves from the cabbage and weigh down with a jelly jar full of water.

Juice must cover all the cabbage within 24 hours, if needed add a little more water. Keep out of direct sun light. Cover with a clean cloth. Store at room temperture ( best 65 to 75 degrees F.)  Wait for 5 to 7 days. Skim bubbles, remove top leaves. Enjoy

If kraut is too salty, remove from jar add sugar to taste ( I've used 1-2 t of sugar) and stir. Place back in jar seal lid and refrigerate.

When covered with a lid and stored in the refrigerator, should last for 3-4 months. OURS NEVER LASTS THAT LONG.

Best kraut I've had in years. No more store bought kraut for me!!!

Added 1-19-2016

THAI SAUCE by LYDIA  this is GREAT on Fish!! Spicy and Delicious;

Lydia's Grandmother taught her how to make this when Lydia lived in the Philippines.

Wash all herbs to remove sand, etc.

   1/2 Large red Onion, Sliced VERY thin

   1 1/3 cup Sliced Grape Tomatoes

   3/4 cup Sweet or Thia Basil, Chopped

   1 cup Cilantro, Chopped

   1/2 cup Sweet Mint or Spear Mint, Chopped

   2 T Sesame Chili Oil

   3 T Coconut Vinegar

   1/2 t Fish Sauce

   1/2 t Black Pepper

   5 Cloves of Garlic smashed or Finely Chopped

   4 Packets of Splenda

   2 Jalepeno's Chopped with Seeds

   1 t Lemon Juice

   Add salt to taste ( Usually 1/2 to 1 t)

Squeeze by hand or smash mixture in Mortar/Pestle, Usually mix for 4-5 minutes. Enjoy

Added 1-19-2016

Best Corned Beef Ever!

Use either an Enamel Lined pot, Glass Bowl, Ceramic Crock or plastic. Do not use Cast Iron or Aluminum.

Corned Beef is Beef that marinates in a Brine mixture for at least 10 days. Any cut of beef will do fine, most people use Brisket, I use what's on sale at the time.

Make the Brine

Need enough water to completely cover the meat.

This is the mixture I use for 6-8 pounds of meat.

   8-10 Oz Pickling salt

   1 to 1 1/2 Oz Pickling Spice

   3/4 cup Dark Brown Sugar

   1/2 t  Clove Powder

   1 t Garlic Powder

   1/2 t Cinnamon Powder

   2 t Meat Tenderizer (optional)

   1 1/2 t Prague Powder #1 ( Optional, note if you want the Corned Beef to stay pink on the outside, you must use Saltpeter, Prague powder has that in it.) If you do not use Saltpeter the outside of the meat will turn a grey color; but, the flavor is the same.

Add all the spices to the water heat brine until all  the salt and sugar are dissolved. Let the brine cool to room temperature. Add the meat to the brine and weigh down so that the meat is completely covered.  Store in the Refrigerator.

Remove the meat daily, stir the brine, put the meat back in the brine and to the frig. for another night. I usually brine my Corned beef for at least 10 days, longer for very thick cuts of beef. Less time for flank steak, etc.

After 10 days remove the now "pickled beef" rinse and either cook or freeze. You can leave in the brine longer as long as the brine is stirred daily.

Enjoy the best corned beef!

Added 1-19-2016

Even the kids and Grandchildren can help make this Awesome and Easy dessert.

WARM FIG PARFAIT, Great for a quick dessert or Dorm Food!

Smash 3 Fig Newtons on a Microwavable dish, heat in microwave for 20-30 seconds

ADD 1 thick Slice of cold Philadelphia Cream Cheese

Top this with 1-2 T of your favorite Fruit Preserves.( I love the Apricot or Cherry Preserves)

Top with whipped cream. Dig in.

Added 1-20-2016


   Shred 3-3 1/2 cups of Smoked Salmon, Place in Mixing Bowl

   Add 8 oz Blockof Cream Cheese ( Must be room temperature or warmer to mix)

   Add 2-3 packets of Splenda ( or 2-3  t of      Sugar)

  Add 1 to 1 1/2 t Lemon Juice

   Add 1/2 cup Classic Ceasar Dressing

   Add 1/2 t Dill Weed

Mix all ingredients together and chill in refrigerator. Enjoy.

Added 1-20-2016

Smoked Salmon Marinade

For 2-3 lbs of Salmon fillets

   3/4 to 1 cup Brown Sugar

   1 - 2 T Salt

   2 T Garlic Powder

   2 - 3 T Black Pepper

Rub Salmon Fillets with marinade, place in bowl or a zip lock bag. Place in refrigerator for at least 1 hour, can stay over night.

Every so often move the salmon fillets around to make sure salmon is evenly covered with marinade.

Scrape off excess marinade. I freeze the excess marinade in a plastic bag and save for the next batch.

Must be wet smoked, I use a electric smoker usually 225 F for 1 to 1 1/2 hours. I prefer LOTS Apple wood Smoke. After  the initial smoke I turn the smoker down to 170 F  for alittle more smoke flavor.

If the salmon gets to dry, place in an aluminum foil tent with 3 T of Water and 1 T of Olive Oil place in oven at 250 F for 5-10 minutes this makes the Salmon nice and moist.

Added 1-21-2016

SPICY GROUND TURKEY CHILI SOUP, This is a quick and easy recipe. Serves 10 or more people!

   2 1/2 lbs. Ground Turkey

   2 T Olive oil

   1 t Garlic Powder

   1 T Chili Powder

   1 1/2 t Salt

   2 t Red Pepper Flakes

   2 t Black Pepper

   1 T Brown Sugar ( can use 3  Packets Splenda or 1 T Sugar)

   1 T Worcestershire Sauce

   1 Large Sweet Onion, diced

   2-3 Large Jalepenos Sliced, with seeds

Place all the above ingredients in a LARGE skillet, cook until meat is well done.

Next; Place the remaining ingredients in with the meat, heat on medium to high heat for 20-30 minutes. Stir often.

   2 - 28oz. cans of petite diced Tomatoes

   1 - 28oz can of Bushes mild Pinto Chili Beans

   2 - 16 oz. cans of Bushes mild Kidney Chili Beans




Added  1-25-2016

SHRIMP CEVICHE ( Shrimp "Cooks" in the Lime Juice and other citrus Juice, the Marinade "Cooks" the Shrimp)

   1 lb -  Raw Shrimp, peeled, deveined, cut into bite size or smaller pieces

   1 cup - Fresh Squeezed Lime Juice

   2 t - Fresh Squeezed Lemon Juice

   2 t - Fresh Squeezed Tangerine Juice

   1 cup -  Sweet Onion Diced

   1 1/2 -  cups - Grape Tomatoes Diced

   1  - 2 - Jalepenos Seeded and diced ( More if you like it spicy)

   1 - 2 t - Parsley Minced

   1/4 cup - Green olives pitted and diced

   3 - 4-  Cloves of  Pickled Garlic Minced

   2 T - Olive Oil

   1 - 2 Packets of Stevia or 3-4 t Sugar

   1 t - Salt

  1/2 t - Black Pepper

   1/2 t Celery Seed

Mix all the ingredients in a bowl. Refrigerate for at least 2 hours, stirring occasionally. Drain most of the juice, save if needed later. Serve on Tostados or with Chips, Crackers or something that crunches for added texture. Can serve on Sliced Cucumbers.     Enjoy.