Making and Canning Grape Jelly

So last Friday night I got together with my aunt and two cousins to make Grape Jelly.  I'm not going to write out the recipe (use the recipe on the pectin) but I will show the pictures.  It was quite the experience and I think I can can now. 

First you must remove the grapes from the vines (these grapes came from my aunt's garden)

 

 

Next step is to wash the grapes

Next you must pop the grapes and seperate the inside from the skin...

Insides:

Skins:

Always make time to stop to drink some wine...

We then must proceed to boiling the insides and straining them....

Next comes the horrible task of chopping the skins...

Drain the skins and now we finally get to start making the Jelly for the jars...

We had to measure out 3/4 of a recipes for the remaining grapes.

Finally we get to put it in jars...

And the finished product.... 36 cups of jelly at 2:30am

Plain and Simple Pasta

I bought some garlic pasta seasoning at the Renaissance festival.  I thought I would share the way I used it and the link to the website.


Pat the Garlic Lady

I bought the Ghetti Garli seasoning.  I cooked linguine noodles, tossed them with olive oil and the seasoning.  It was a wonderful side dish to meatballs and a vegetable.  You could also buy a Parmesan seasoning at the grcoery store.  I'm excited to find other ways to use this seasoning.

I also purchased Garli Garni but I haven't tried it yet. 

Scotch Eggs

For many years I have been going to the Renaissance Festival and I always have to get a Scotch Egg.  So a few years ago, I thought I wonder if I could make these.  And to my surprise my grandma gave me the Taste of Homes 2010 annual cookbook which had a recipe for them.  I think they are a little healthier than the deep fried eggs at the Renaissance Festival but just as delicious.  You can make a white sauce, a cheddar cheese sauce, or a honey mustard sauce to top them with otherwise they are good plain.  These eggs are a hit every time I make them.

Ingredients

• 1 pound bulk pork sausage
• Salt and pepper to taste
• 6 hard-cooked eggs
• 1 egg, lightly beaten
• 3/4 cup crushed cornflakes

Directions

• Divide the sausage into six portions; flatten and sprinkle with salt and pepper. Shape each portion around a peeled hard-cooked egg. Roll in beaten egg, then in cornflake crumbs. Place on a rack in a baking pan. Bake, uncovered, at 400° for 30 minutes or until meat is no longer pink, turning every 10 minutes. 

Yield: 6 servings.

Bread Machine Garlic Bread

I substituted the parsley flakes for a combo of Italian seasoning and Oregano.  Use more Italian Seasoning than Oregano.  Oregano is a powerful spice.  I used two fresh cloves of garlic instead of garlic powder.

16 Servings

Prep: 5 min. Bake: 3-4 hours

Ingredients

• 1 cup warm water (70° to 80°)
• 1 tablespoon butter, melted
• 1 tablespoon nonfat dry milk powder
• 1 tablespoon sugar
• 1-1/2 teaspoons salt
• 4-1/2 teaspoons dried parsley flakes
• 2 teaspoons garlic powder
• 3 cups bread flour
• 2 teaspoons active dry yeast

Directions

• In bread machine pan, place all ingredients in order suggested by manufacturer. Select basic bread setting. Choose crust color and loaf size if available.
• Bake according to bread machine directions (check the dough after 5 minutes of mixing; add 1 to 2 tablespoons of water or flour if needed). Yield: 1 loaf, 16 slices (about 1-1/2 pounds).
• http://www.tasteofhome.com/Recipes/Bread-Machine-Garlic-Bread

Low fat Chicken Stuffed Shells

This is super easy and can be made the night before.  I added chopped mushrooms and onions to thicken the mix up.  If you do this you will have more mix than shells.  Based on the mix you could probably make extra and freeze it then thaw and stuff the shells to cut down on the cut time for the next meal.

Ingredients:
24 each pasta shells, jumbo, cooked
3 each chicken breasts
1 c. fat free sour cream
2 cans cream of chicken soup, reduced fat
1/2 tsp celery powder
2 tbsp margarine
1/4 c. bread crumbs

Boil chicken in salt and pepper.  Allow to cool, cut into bite size pieces.  Combine chicken, sour cream, soup, and seasonings in mixing bowl, stirring well.  Place approximately 1 tbsp in cooked and cooled pasta shells.  Place 1 tsp. bread crumbs in casserole dish, drizzle with melted margarine.  Place shells in casserole dish, sprayed lightly with non-stick cooking spray.  Bake covered in 350 degree over for 25 minutes.

Tacos in Pasta Shells

These are great to make or bring as appetizers.  You could even top with a little shredded lettuce.

Ingredients:
1 1/4 lbs lean ground beef
1 (3oz) pkg. cream cheese
1 tsp. salt
1 tsp chili powder
18 jumbo pasta shells
2 tbsp. butter, melted
1 c taco sauce
1 c. shredded Cheddar cheese
1 c. shredded Monterey Jack cheese
1 1/2 c. crushed tortilla chips
1 c. sour cream
Onions for garnish

1. In a large skillet, brown beef over medium heat until no longer pink; drain.  Add cream cheese, salt, and chili powder; mix and simmer for 5 minutes

2. Meanwhile, bring a large pot of lightly salted water to a boil.  Add pasta and cook for 8 to 10 minutes or until al dente; drain.  Toss cooked shells in butter.

3. Preheat oven to 350 degrees.

4. Fill shells with beef mixture and arrange in a 9 x 13 inch baking dish; pour taco sauce over shells.  Cover with foil and bake in preheated oven for 15 minutes

5. Remove dish from oven and top with cheddar cheese, Monterey Jack cheese and tortilla chips; return dish to oven to cook for 15 minutes more.

6. Top with sour cream and onions; serve.

"Healthified" Zucchini Bread

I really like this recipes because it cuts a lot of calories out of the traditional zucchini bread and it tastes very similar to the traditional zucchini bread.  This is a super moist bread and is great for a quick breakfast.  It also freezes really well.  I make several batches and freeze this bread.  It is great if you need to bring a dish to pass.  Take it out of the freezer the night before and it is ready to go.  I also grate and freeze zucchini in the summer and then make this bread in the winter.

2 1/2 c. grated zucchini (2 med.)
1 c. unsweetened applesauce (replaces some of the oil)
1/2 c. canola oil (this is a healthy oil)
3/4 c. fat free egg product (egg beaters) or 3 eggs
2 tsp. vanilla
1 1/2 c. sugar
1 1/2 c. all purpose flour
1 1/2 c. whole wheat flour
3 tsp. ground cinnamon
1 tsp. baking soda
1 tsp. salt
1/4 tsp baking powder
1/2 c. chopped walnuts or pecans (optional)

1. Heat over to 350 degree.  Spray the bottoms only of 2 (8x4-inch) loaf pans with cooking spray.
2. In large bowl, mix zucchini, applesauce, oil, egg product, vanilla and sugar until well blended.  Stir in all remaining ingredients except walnuts until well blended.  Stir in walnuts.  Spoon batter evenly into pans.
3. Bake 50 to 60 minutes or until toothpick inserted in center comes out clean.  Cool 10 minutes.  Loosen sides of loaves from pans; remove from pans to cooling racks.  Cool completely, about 1 hr.