Roasted Chicken Broth - Pressure Canned

Oven roasted a chicken for Sunday lunch.

I then poured some more water, right into the roasting pan, in with the broth and bones. Added a splash of Apple Cider Vinegar to help leach the nutrients from the bones into the broth. And put the roaster with the lid on, on the wood stove to simmer.

After a day or so of simmering, I had a lovely rich, rich, brown broth.

The broth could simply have been frozen. But instead I chose to can it. Being low-acid it must be pressure canned. Our altitude requires some adjusting for. Your Pressure Canner's instructions will tell you how much you need to adjust for your altitude.

Jars and lids must be sterile and hot for a good seal.

Here is a tip I learned from Grandma Ruth-put a pan under your jar to catch the drips.

Leave the proper head-space at the top of the jar. One inch.

Ladle hot broth into hot jars.

Load and then vent the canner per instructions for the particular canner you are using.

Process. Be sure to allow the pressure to fully release before opening.

Remove jars and allow them to return to room temperature. Often then need a quick wipe or wash. Label. And store in a cool, dry preferably dark room.

Graham Cracker Delight

1 package marshmallows
24 graham crackers
1 1/4 cup milk
1 package Dream Whip (can you still get it? equivalent in whip cream?)
1 small can crushed pineapple (Size??)

Put marshmallows and milk in top of double boiler and melt, set off to cool.

Rolls graham crackers and put in bottom of pan, save some to sprinkle on top. (How much?)

Prepare Dream Whip according to instructions and place in refrigerator.

Drain crushed pineapple and add to cooled marshmallow mixture. Then mix in Dream Whip. Pour over graham cracker crumbs and sprinkle with reserved graham cracker crumbs on top. Chill for several hours or over-night.

Grandma's Peanut Brittle

2 cups sugar
1 cup white syrup (light corn syrup??)
2 cups raw peanuts
2 Tbsp. butter
2 tsp. baking soda
1 tsp. vanilla

Bring 1/2 cup water to a boil. Then add sugar and white syrup. Stir until dissolved and boil until it will spin a thread. (Check temp****)
Now add peanuts and cook slowly over a low fire until it turns a golden brown. Take from fire and add butter, soda, and vanilla. Stir quickly. Spread on 2 large cookie sheets that have been well buttered. Place in cold area.

Creamy Fudge

This recipe from my Grandma Hatfield is a family favorite. My sons have even resorted to making it on their own! We've never found a fudge recipe that compares to this one.

Makes 5 pounds

15 oz. plain milk chocolate bars or milk chocolate chips (2 1/2 cups)
1-12 oz pkg. semi-sweet chocolate chips (2 cups)
1 jar (7 1/2 oz.) marshmallow whip

If using chocolate bars, cut in small pieces into a large lightweight mixing bowl. Put all the above ingredients into the bowl.

4 1/2 cups sugar
1 large can evaporated milk
1 1/2 tsp. salt
1 tsp. vanilla

Bring sugar, milk, salt, and vanilla to a boil in a large heavy kettle. Let boil slowly exactly 4 1/2 minutes. Stirring to prevent burning. Pour over chocolate mixture, mixing until chocolate is dissolved.

1 cup chopped pecans



Let stand until somewhat cool, add nuts. Pour into a 9” x 13” buttered pan. Finish cooling in refrigerator. Then cut in small pieces.



Popcorn used to clean the fudge bowl is yummy!

Grandma's Dinner Rolls

1 package dry yeast
1 cup lukewarm milk
1/4 cup warm water
1 tsp. salt
1/4 cup sugar
2 eggs, well beaten
1/4 cup melted shortening (at leat part butter for flavor)
3 1/4-4 cups of flour.

Dissolve yeast in warm water, then add sugar, salt and lukewarm milk. Stir in beaten eggs and melted shortening; add half of flour and beat vigorously until mixture drops from spoon in sheets. Add remaining flour or enough to make soft dough. Turn onto floured board and knead until smooth and elastic. Shape up into ball and place in greased bowl. Cover with dmap warm cloth. Let rise until doubled, approximately one and one-half to two hours.

Punch down. Let rise again until almost doubled.

Pinch off dough size of walnut, work, and shape with fingertips. Place three in each greased muffin cup. Cover and let rise until doubled in bulk.

Bake 15-20 minutes at 400°. Brush tops with butter. Cool. Makes two dozen.

Pecan Rolls

Using the recipe above tom ake dough, roll dough into rectangle shape one-fourth inch thick. Brush with melted butter and sprinkle with one-half cup sugar and one teaspoon cinnamon. Roll as for cinnamon rolls. Pinch and seal ends.

In shallow baking pan, melt two tablespoons butter, add one-half cup brown sugar, one-fourth cup dark corn syrup and heat slowly. Add one small can evaporated milk, mix well, and set aside.

Place rolls, cut side down over mixture. Cover and let rise until doubled. Bake at 400° for 15 to 20 minutes.

Remove from pan, bottom side up, on greased cooky sheet and cool. Makes 16-18 rolls. If dough bulk is too large to handle easily, divide dough in half and proced the smae, using half of sugar-cinnamon quantities for each.

Homemade Vanilla Ice Cream

Blend in mixer:

3 eggs, until creamy

With:
2 cups sugar
1/4 tsp. salt
1 Tbsp vanilla
1 large can evaporated milk or 1 cup heavy cream
Add enough milk to help it mix. (About 1 cup)

Pour into ice cream mixer container. Put in ladle. Pour in enough milk to fill to 2/3 to 3/4 full.

Variation–Chocolate chip:
Melt 3 oz. semi-sweet baking chocolate. Slowly pour into ice cream mixture in the container, while someone else stirs the ice cream mixture.

Pack 1 part Rock salt to 4 parts crushed ice around the container. Proceed to churn until difficult. Either pack in freezer by removing ladle and covering top with foil or plastic to keep out salt water. Cover with newspapers or toweling. Cover with ice mixture for 30 minutes to 2 hours.

Or remove ice cream mixture to a large bowl. Cover and place in freezer for 30 minutes to 2 hours.

Three Bean Salad

Mix together in a bowl that can be covered and refrigerated:
2 cups green beans drained and cut.
1 cup yellow beans drained
1 lb. kidney beans drained
1 green pepper sliced thin
1 medium onion sliced thin

In saucepan mix:
1 cup sugar
1/2 cup salad oil
1 tsp. mustard seed
1 cup vinegar
1 tsp. celery seed or celery
1 tsp salt

Boil dressing for 5 minutes. Pour hot dressing over beans. Mix well. Refrigerate several hours.

Waldorf Chocolate Cake or Mayonnaise Cake

This is a family favorite from my Grandmother. Instead of eggs and oil you use mayonaise or Miracle Whip type salad dressing. It is very moist and yummy! I often asked for it for my birthday cake. Because you leave it in the pan, it is a great cake to take on picnics and to pot-lucks.

Waldorf Chocolate Cake

2 cups flour
1 cup sugar
1 1/2 tsp. soda
1 1/2 tsp. baking powder
4 Tbsp. cocoa
1 cup cold water
1 cup salad dressing (mayonnaise or Miracle Whip)
2 tsp. vanilla



Mix and place in pan, 9” x 13” or 7” x 11”, that has been greased and floured. Bake about 35 minutes in a 350° oven.

Icing:

1 cup sugar
1/4 cup cocoa
1/4 cup milk
1/4 cup butter

Combine and heat in a 2 qt. heavy pan. Stir continuously. Heat and boil 1 minute after boiling point is reached. Remove from heat. Stir until partially cooled and add 2 tsp. vanilla. Pour over cake while still in pan. Cut in squares when cool.

Gingerbread Cake

My son told me this was much better than my other Gingerbread recipes. It makes a full 9" x 9" cake.

Cream together:
1 egg
1 cup sorghum-This is molasses.
1/2 cup sugar
1/2 cup butter or lard

Add:
2 1/2 cups flour
1 tsp. ginger
2 tsp. cinnamon
then add:
1 cup hot water into which 2 tsp. baking soda has been dissolved.



Pour into prepared (spray with PAM or grease and flour) 9” x 9” pan.

Bake at 350° for 25-30 minutes.



Top with whipped cream and walnuts.