Crock Pot Apple Butter
Yield: 4 cups
3 cups sugar
3 tsp. ground cinnamon
1/4 tsp. ground gloves
1/4 tsp. salt
8-10 medium Granny Smith apples (peeled, cored and chopped)
In a large bowl, combine sugar, cinnamon, cloves and salt. Toss sugar mixture with apples until well-coated. Fill a 5-quart crock pot with sugar-coated apples. Cover and cook on high 1 hour. Reduce heat to low and cook 10-11 hours, stirring occasionally, or until thick and dark brown. Stir with whisk until desired smoothness is achieved.
Spoon into jars, leaving about 3/4 inch space at top. Cover, refrigerate.
Farm Stand Peach Jam
5 cups ripe, fresh peaches (about 8-10 fresh medium peaches, peeled, pitted and finely chopped)
2 Tbs. fresh lemon juice
1-3/4 ounces powdered fruit pectin
3-1/2 cups sugar
1 tsp. butter, melted
In an 8-quart kettle, combine the peaches and lemon juice. In a small bowl, combine the pectin and 1/4 cup of the sugar and mix well. Stir into the peach mixture along with the butter. Over medium-high heat, bring the peach mixture to a full boil, stirring constantly. Stir in the remaining 3/4 cups sugar, return the mixture to a full boil and cook for one minute,stirring constantly.
Remove from heat, quickly skim off any foam, and ladle the jam at once into hot, sterilized Ball Mason jars, leaving a 1/4 inch space at the top of each jar. Wipe the jar rims with a clean, damp cloth. Fit them with hot lids and tightly screw on the metal rings. Process in a bath of boiling water for 5 minutes. Water should cover the jars by about 1 inch. Cool on a wire rack and store in a cool, dry place.
Refrigerate after opening jam.
1 Tbs. vegetable oil
1 small onion, chopped
1/2 medium bell pepper, chopped
1/2 cup chopped fresh mushrooms
2 cloves garlic, minced
1 pound ground chuck
1 pound ground mild sausage
(3.5-ounce) Package Italian style crispy bread crumbs or use regular bread crumbs and just add extra seasoning
2 large eggs, lightly beaten
1/2 cup grated Parmesan cheese
1/4 cup milk
1 (8oz.) can tomato sauce
2 Tbs. grated Parmesan cheese
1 tsp. dried basil leaves
1/2 tsp. salt
Preheat oven to 350 D.
In a small skillet, heat oil over medium heat. Add onion, bell pepper, mushrooms and garlic; cook 5 to 7 minutes, or until tender. In a large bowl, combine ground chuck, sausage, crumbs, eggs, 1/2 cup cheese and milk; mixing well. Add cooked vegetables, mixing well.
Press mixture into 2-loaf pans or shape into loaves and place in large pan. In small bowl, combine tomato sauce and remaining ingredients. Spoon evenly over loaves. Bake 50-60 minutes or until meat is no longer pink.
1 Corinthians 10:13 There hath no temptation taken you but such as is common to man; but God is faithful, who will not suffer you to be tempted above that ye are able; but will with the temptation also make a way to escape, that ye may be able to bear it.