Freezer Jam

 

What You Need

3-1/4 cups  prepared fruit (raspberry or strawberries)

1/4 cup  lemon juice

1 box  MCP Pectin (Must be MCP Pectin this is the secret)

1cup  corn syrup

4-1/2 cups  sugar, measured into separate bowl

Make It

RINSE clean plastic containers and lids. Dry thoroughly.
CRUSH strawberries thoroughly, one layer at a time. Measure exactly 3-1/4 cups crushed strawberries into large bowl. Stir in lemon juice. Stir in pectin; let stand 30 min., stirring every 5 min. Stir in corn syrup. Gradually add sugar, stirring until well blended. Stir an additional 3 min. or until sugar is completely dissolved and no longer grainy. (A few sugar crystals may remain.)
FILL all containers immediately to within 1/2 inch of tops. Wipe off top edges of containers; immediately cover with lids. Let stand at room temperature 24 hours. Jam is now ready to use. Store in refrigerator up to 3 weeks or freeze extra containers up to 1 year. Thaw in refrigerator before using.

* How to Measure Precisely:To get exact level cup measures of sugar, spoon sugar into dry metal or plastic measuring cups, then level by scraping excess sugar from top of cup with straight-edged knife. 

** Best canning/freezing supplies are at Allen Grocery. (Springville Utah)
***DO NOT DOUBLE RECIPE*** (the pectin will not set properly if doubled)

Sweet and Sour Chicken (Better than Take Out)

The chicken coating:

3-4 boneless chicken breasts

salt + pepper

1 cup cornstarch

2 eggs, beaten

1/4 cup canola oil

The sweet and sour sauce:

3/4 cup sugar

4 tbs ketchup

1/2 cup distilled white vinegar

1 tbs soy sauce

1 tsp garlic salt

       Start by preheating your oven to 325 degrees. Rinse your chicken breasts in water and then cut into cubes. Season with salt and pepper to taste. Dip chicken into the cornstarch to coat then dip into the eggs.  Heat your 1/4 cup oil in a large skillet and cook your chicken until browned but not cooked through. Place the chicken in a 9x13 greased baking dish. Mix all of your sweet and sour sauce ingredients in a bowl with a whisk and then pour evenly over the chicken. Bake for one hour and during the baking process you will need to turn the chicken every 15 minutes.  

Mongolian Beef

Ingredients

• 1 lb. stew meat
• 2 tsp. olive oil
• 1 onion, thickly sliced
• 1 tbsp. minced garlic
• 1/2 cup soy sauce 
• 1/2 cup water
• 1/2 cup brown sugar
• 1/2 tsp. fresh minced ginger
• 1/2 cup hoisin sauce 
• 
  

Instructions

1. Freezer directions- dump all ingredients into a labeled freezer bag, seal, mix up, freeze flat. It's as easy as that!
2. When you're ready to cook- take the bag out of the freezer the night before and let it defrost in the fridge. The next morning dump the bag into the crockpot and cook on low for 6-8 hours. If you're going to be longer just add a bit more water so it doesn't dry out. Serve with fresh slice green onions and rice. Yum!

Seasoned Cucumber Salad

Ingredients: (This is for a large batch, if you don't want it so big, just cut it in half)
6 large cucumbers, sliced thin
1 medium tomato diced
1 medium onion diced
1 Tbsp salt

Dressing:
1/2 cup cider vinegar
4 Tbsp canola oil
2 Tbsp honey
1 tsp celery salt
1 tsp dried basil
1 tsp ground mustard
1 tsp garlic powder
1/2-1 tsp salt (to taste)
1/2 tsp dried oregano
Couple dashes of cayenne pepper

Put sliced cucumbers in a strainer and toss with 1 Tbsp salt. Let stand for 30+ minutes. (This draws all the water out of the cucumbers, so either put it on a plate to catch the water or in the sink. I like it on a plate in the fridge so the cucumbers stay cold)
In a large bowl, combine diced tomatoes and onions.

In a small bowl whisk together all the dressing ingredients. When you are ready to serve, rinse the cucumbers to get all the salt off and drain. Add to tomatoes and onions. Toss with dressing

Beef Tips (Comfort Food at its Best)

Ingredients:
2 lb. - Beef tenderloin tips, Stew Meat, Chuck Roast or Chuck Eye, cubed
1 - 10.5 oz can cream of mushroom soup
1 – packet brown gravy mix
1 - packet lipton dry onion soup mix
1 – 4 oz can mushrooms
1 - cup water or ginger ale soda

Directions:
Add cubed meat to a 9 x 13 inch pan.
In a large bowl mix the remaining ingredients together and pour over the meat.
Add mushrooms and stir to coat. Cover with foil and bake at 300 degrees for 3 Hours.
Do not remove foil until done.
Serve over rice, mashed potatoes or egg noodles.

Italian Layer Bake

• 1 (8-ounce) container refrigerated crescent rolls
• 8 slices deli turkey
• 8 slices deli ham 
• 12 slices deli hard salami
• 8 slices Swiss cheese
• 1 (12-ounce) jar roasted peppers, drained
• 4 eggs, beaten

What To Do:

1. Preheat oven to 350 degrees F. Unroll crescent roll dough without separating triangles. Separate dough into 2 squares along center cut line.
    
2. Place 1 square of dough into an 8-inch square baking dish; using your fingertips, press dough to fit bottom of dish.
    
3. Layer with half the turkey, ham, salami, Swiss cheese, and roasted peppers. Pour half of beaten eggs over peppers and repeat with remaining meat cheese, and peppers.
    
4. Place remaining square of dough over peppers. Pour remaining beaten eggs over dough and cover lightly with foil.
    
5. Bake 20 minutes, remove foil, and bake an additional 20 to 22 minutes, or until golden and heated through. Let cool 15 to 20 minutes then cut and serve.

Stinky Towels No More!!! (Household Tip)

My pet peeve is stinky mildewy towels. So Gross. I found this on Pinterest and decided it was worth a try. I was really skeptical but guess what, it worked. YAY!!!! Best of all it is so easy.

Recipe:
Wash your towels in hot water with a cup of vinegar, and then run again in hot water with a half-cup of baking soda. That will strip your towels from all of that residue and mildew smell and will actually leave them feeling fluffy and smelling fresh.

***Do not add laundry detergent to either wash. Just once with vinegar and once with baking soda.
*** This trick also works well with wet bathing suits that were left to dry.