Hash Browns for the Freezer

The 8 Yukon Gold potatoes left in storage were starting to grow little sprouts-time to turn them into hash browns.

Wash potatoes. Cut out any spots, sprouts, etc. Slice in half. (Or the size convenient for your shredder.)

Place in large dutch oven with enough water to keep from boiling dry.

Cover and turn on high. Cook on high about 20 minutes. Should come to a boil. Turn off heat and let set a few more minutes. Remove lid and allow potatoes to cool enough to handle.

Run through shredder.

Wrap in plastic wrap in portion size. Here I did approximately 2 cups in plastic wrap. Then bagged the packages to help keep them together in the freezer.

To use: Place frozen or thawed hash browns in hot oil or butter in skillet. Fry. Flip and break up occasionally to ensure cooking thoroughly.

Pumpkin Experiment

Thanksgiving is over and it is time to deal with the pie pumpkins I picked up at Scoresby's Market for 50 cents each.

Having read about "roasting a pumpkin" to prepare the meat. I decided to try it.

Look at these after just one hour. This method is so much easier.

Wash well. Oil. Pop in the oven. Split open. Remove strings and seeds with ice cream scoop.

Then scoop out the meat for your recipe. Ready to use or freeze.

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.

Frozen Strawberry Pie

Ready for a taste of early summer?

Ingredients:
Baked pie crust
2 Tablespoons honey
3/4-1 cup yogurt cheese
2 Tablespoons heavy whipping cream
1 cup sour cream
8 cups drained, diced, frozen strawberries, thawed

Mix in electric mixer. Use as high a speed as possible:
2 Tablespoons honey
3/4-1 cup yogurt cheese
2 Tablespoons heavy whipping cream

Fold in about 1 cup sour cream

When well mixed fold in the  drained, diced frozen strawberries, thawed reserving a few pieces to decorate top of pie.

Fill baked pie crust with filling. Decorate with reserved strawberry pieces.

Freeze at least 3-4 hours before serving.

If the pie becomes very hard let sit out for about 15 minutes before serving.

Defrosting Your Freezer Fast

Is your freezer ready for this year's harvest? Here is a fast way to defrost.

Remove any foods you have that need to stay frozen to freezer chests or another freezer.

Place a box fan in front of the freezer opening. It may need to be propped up if you have a chest or are doing the top of a refrigerator that is not frost free. Make sure to drape the electrical cord up so that it cannot get wet when the ice melts.

I like to keep some towels, bucket,  and mop handy. Notice my lovely muck boots!

My upright freezer had at least an inch of frost/ice built up on some of it's shelves. It was completely defrosted within two hours!

Take some old towels and clean and dry before replacing your food. Also if you keep your freezer full, it will save you money. It will not have to work as hard to keep everything cold. We 3/4 fill empty plastic jugs and place in freezer as it empties. (This ice also comes in handy when taking a freezer chest somewhere or to crush when making ice cream.)

Ready for the garden veggies, fruit, and  the game meat!

Fourth of July Pies

Make them Red:

Strawberry-rhubarb or Cherry-rhubarb or Cherry

Make them Blue:

Blueberry

Make them "White":

Apple

Use cookie cutters to help decorate your crusts. 

Brush some cream or egg beaten with 1 Tbsp water to help your crust turn golden

and help sugar sprinkles stick.

Fallen Cake Trifle

My first attempt to make angel food cake from scratch ended in a fallen cake!


But it was still good-tasting cake!

When you have lemons, make lemonade.

So the fallen cake became Trifle

Tear or cut cooled cake into bite size pieces.

Make a batch of cooked chocolate pudding for one pie (you want the thicker version). I used the Make-a-Mix Pudding and Pie Mix recipe.

After pudding has cooled some add 1 cup sour cream–this is a key ingredient. Cover with plastic wrap to prevent a skin and refrigerate.

Have a bowl of strawberries sliced, sprinkle a little sugar or stevia on to help draw the juice and let set for a little while.

When pudding has completely cooled.

Arrange layers in the following order:

1/2 cake pieces on bottom

1/2 strawberries–you can arrange nicely around the outside of the bowl to make it fancy looking

1/2 pudding/pie filling

1/2 cake pieces

1/2 strawberries

1/2 pudding/pie filling

Cover with plastic wrap and chill at least 4 hours.

To serve you can garnish with more strawberries, whip cream, and/or chocolate curls.