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.

Enchiledia Pie

A very versatile dish. Bake it in a dutch oven, casserole, or your crock-pot.

Ingredients:
12 corn tortillas
1 can enchiledia  sauce
1 lb. ground meat
1/4 lb. shredded cheese
chopped onion and olives (optional)
Softened butter

1. Brown ground meat in skillet with onion if using.

2. Spread a small amount of butter on one side of three tortillas. Lay buttered side down in bottom of pan, casserole or crock-pot.

3. Place 1/3 of the ground meat mixture on top of tortillas and pour 1/3 of the enchiledia sauce on top of the meat and 1/3 of olives if using.

4. Repeat steps 2 and 3 twice, saving about 2 Tbsp of sauce for step 5.

5. Top with last three tortillas. Pour last of sauce on top and sprinkle shredded cheese. Cover.

6. Bake at 350° for about 25-30 minutes, until hot and bubbly. Cook in crock-pot until hot and bubbly.

Potato Doughnuts

This is my mom's Potato Doughnut recipe. They are not overly sweet. I made a half batch on Saturday. Yum!
Makes about 42 doughnuts and doughnut holes

Combine in a large bowl:
1 cup mashed potatoes
2 Tbsp. yeast
1 1/2 cup very warm water
1 1/4 tsp. Salt
1 cup sugar

Stir until dissolved, let stand 20 minutes until bubbly.

Stir in 2 beaten eggs, 2/3 cup softened butter. Add 6 1/2-7 cups of flour, 1 cup at a time, stirring well after each addition. Knead last portion of flour in. Let stand (covered) until more than doubled.

Stir down; divide in half. Roll about 3/8” thick, cut.


Cover and let rise.


Fry in hot oil, puffy side down first. Drain on toweling.

Add 1/4 cup hot water to 1/2 cup powdered sugar and 1/4 tsp. Vanilla to make glaze. Dip doughnuts in glaze while still hot.

Mom's Easy Refrigerator Rolls

Oven 400°F
About 4 dozen medium pan rolls or 2 dozen plus of cloverleaf rolls

Mix day before:
Dissolve 2 Tbsp. (pkgs.) dry yeast in 2 cups very warm water.

Stir in:
1/2 cup sugar or 1/4 cup honey or fructose
2 tsp. Salt
1/4 cup softened butter
1 egg

Mix in 6 1/2-7 cups flour. (I used slightly over half, freshly ground Prairie Gold whole wheat flour.)

Place in a large bowl. It will more than double. Cover with lid or damp cloth, place in refrigerator.



Punch down dough when it reaches the top.

About three hours before baking, shape into rolls. Placing in greased pans. Cover and let rise until double. About 3 hours.

alt=""id="BLOGGER_PHOTO_ID_5314630259511888178" />

Heat oven to 400°F. Bake rolls for 12-15 minutes.