Ingredients:
Snapping Turtle meat
Garlic
Onion or onion powder
Potatoes
Carrots
3 Tbs Butter
2 chicken bullion cubes
3 Tbs Corn starch
2 ts. milled flax seed
2 cups Milk
Salt
Black Pepper
Water
1. Bake turtle meat with garlic, salt, black pepper, onion powder, and water at 435° F for 2 1/2 hours the night before cooked in crock pot.
2. Let meat cool and pull off bone; Refrigerate meat.
3. Peel and cube potatoes; Refrigerate in water.
4. Cut carrots and refrigerate.
5. In the morning combine all ingredients in crock pot and set on high for 6-8 hours.
1-2 lb. ground venison
Taco seasoning
1 Green pepper, chopped
1 Onion; chopped
4-5 Tomatoes
1 12oz. can beer (Budweiser)
1. Brown ground venison in a medium skillet; drain fat and return to skillet.
2. Add green pepper, onion, taco seasoning and beer.
3. Cover and simmer for 30 mins. Enjoy.
4. If you have leftovers make taco pie for dinner the next day.
Ingredients:
4 cups dry Lima Beans
4 cups water
4 Tbs. butter
2 Chicken Bouillon cubes
Salt
Onion
Italian Seasoning
Sage
Garlic
Black pepper
Cubed ham(Optional)
1.Combine Lima beans, water, salt, onion in a large pot with lid on medium heat; boil for 2-4 hours.
2.After 1 hour add butter, chicken bouillon cubes, Italian Seasoning, garlic and back pepper.
3.Add 1-2 cups of water after every hour.
4.Add Cubed ham on the last hour.
Japanese rolled omelet (Tamagoyaki) without the Tamago Pan.
Ingredients:
1 cup chicken broth
6 eggs, heavily beaten
salt
Olive Oil
1.Grease a square pan with a piece of cheese cloth and olive oil.(See 3rd photo below)
2.Combine 3 eggs, 1/2 cup chicken broth and salt for the first layer.(4th photo)
3.Pour in heated pan. If any bubbles form cut and cover with remaining liquid.(5th photo)
4.Remove pan from heat to prevent burning. Roll the omelet.(See 6th photo below.)
5.Push the first layer to handle side.(7th photo)
6.Combine the remaining eggs and chicken broth for the 2nd layer.
7.Pour in pan and lift first layer to let the liquid underneath.(8th photo)
8.Roll the 2nd layer.(9th photo)
9. Brown omelet if you want. (10th photo)
Ingredients:
4 to 4 1/3 cups four
1 ts. or 1 package active dry yeast
1 cup milk
1/2 sugar
2 tbs butter
1/2 ts. salt
2 eggs
1 Tbs ground cinnamon and sugar
Powdered sugar icing or cream cheese icing (Cool wip and cream cheese mixed)
1. In a large mixing bowl or mixer bowl combine 2 cups of flour and yeast. Set aside.
2. In a medium sauce pan heat milk, 1/2 cup sugar, butter, and salt until butter melts.
3. Add milk mixture and eggs to dry mixture.
4. Beat with electric mixer on low to medium speed for 30 seconds then use a wooden spoon or mixing spatchula to scrape the sides of the bowl.
5. Beat on high speed for 3 mins. Stir in remaining flour as you can.
6. Turn dough to a floured surface and knead in enough flour to make a soft dough that is smooth and elastic.
7. Shape dough to a ball and place in a lightly greased bowl; turn once to grease dough.
8. Cover and let rise in a warm place til double in size in about 1-2 hours.
9. Roll out dough and place in greased tube pan.
10.Wrap dough around tube and press the remaining dough to fill out bottom of tube pan.
11.Cover dough with sugar and ground cinnamon.
12. Cook at 375° for 25-30 mins.
13 Let cool for 10 mins and add icing.
Ground beef, egg noodles and beef gravy with sauted onions and broccoli on the side.
Ingredients:
2 lb.s Ground beef
1/2 lb. Extra wide egg noodles
1 Tbs. olive oil
1 big onion, cubed
2 small onions, sliced
8 Tbs. butter
6 Beef bouillon cubes
6 cups cold water
6 Tbs. cornstarch
Salt
Pepper
1 tsp. Roasted garlic & bell pepper
Broccoli
1. Brown the ground beef and large onion and drain the fat.
2. Boil egg noodles in water and 1 Tbs. olive oil; drain water and return to pan
3. Add ground beef to noodles.
4. In large sauce pan add beef bouillon cubes, water and cornstarch; boil on medium heat until the mixture thickens.
5. Add gray to noodles and beef.
6. Steam broccoli; remove from steamer and add 4 Tbs. butter and salt.
7. Saute 2 small onions in 4 Tbs. butter and salt.
Boiled Octopus weenies using Ball Park Beef Franks.
As you may or not know I've been a fan of Japanese culture, anime and manga for many years. Several years ago I use to be subscribed to the Shojo Beat Magazine. In one of the sections of the magazine called East meets West they had a article on Beno Basics with recipes. One of my favorites was the Octopus Wieners (Tako Uinnar). The recipe in the article says cut the hot dogs in half but I decided to make mini ones instead. The other two recipes are Japanese Omelet (Tamagoyaki) and Rice Balls (Onigiri). Maybe in the near future if I can make these recipes decent after tweaking to my liking, I'll post them.
Ingredients:
Hot dog weenies
1. Cut each hot dog crosswise in 4 pieces or more if you are using bun size.
2. On each piece, stand it up on its end, with the flat, cut side pointing up.
3. Slice down the hot dog two times half way down. (see diagram below)
4. Then turn the hot dog and make two more perpendicular to the first.
5. Remove the resulting leftover piece in the middle to form the eight legged octopus.
6. You can also cut out eyes and a mouth on the top part of the hot dog.
7. You can broil, stir-fry, microwave or boil your octopi until heated or cooked through. As they cook, the legs curl up a bit.
Fried octopus weenies using Ball Park Beef Franks.
Ingredients:
5 bouillon cubes
5 cups cold water
5 tbs cornstarch
5 eggs, lightly beaten
Salt
Italian seasoning
Onion powder or minced onions
1. In a medium pot, mix water, cornstarch, add bouillon cubes, salt, Italian seasoning and onion powder. Heat over medium heat, stirring frequently.
2. Pour beaten egg into soup, and stir once around pot gently, in order to break up egg. Remove soup from heat immediately.
Need:
1 empty wine bottle with the label removed
2 square pieces of paper
glue stick
pen
1. Rub glue on the bottle 1 inch bigger than the piece of paper.
2. Place paper and smooth out to remove bubbles.
3. Write 'Ritual Wine' on your label.
4. Repeat 1 and 2 if you mix 2 or more ingredients to your wine.
5. Write the measurements of your ingredients on the back label.
Ingredients:
1 box Tri-color pasta
4 Carrots
Pepperoni
Zesty Italian salad dressing
Italian seasoning
1. Boil pasta, drain and rinse with cold water.
2. Add carrots, pepperoni, Italian seasoning and salad dressing; mix well.
3. Frigerate for a few hours before serving. Enjoy.
1. Preheat oven to 400° F. In a large pot,boil chicken broth and butter then add stuffing mix; mix well. Remove from heat, cover and let set for 5 mins.
2. Mix chicken, soup, salt and vegetables in a 13x9 in. baking dish; top with stuffing.
3. Bake for 45 mins.
Note: I only used carrots I had on hand. Next time I'll add onions and leeks.
Ingredients:
Venison cut in strips.
white potatoes
1 Leek
1 Sweet onion
1/2 red cabbage
1 collard greens
Flour
Favorite spices
Salt
Butter
Olive oil
milk
1. Cut onion and cut only the white part of the leek to your liking. Save the leaves.
2. Pull the leek leaves apart and clean if there is any dirt. Chop the leaves to your liking.
3. Saute onion and leek in butter and salt.
4. Cut cabbage and collard greens to your liking.
5. Saute cabbage, leek leaves and collard greens in butter and salt.
6. Flour venison in flour and your favorite spices.
7. Fry venison in olive oil and butter.
8. Place fried venison on a rack over a pan.
9. Boil potatoes, when tender to your liking, drain water and mash potatoes. Add salt, butter and milk to potatoes and mix well. Enjoy.
The Fairfield Fiddle Farm Beginners Fiddle book 1 is a fun book to learn shuffling and double stops. I've had this book since 1996 and I never used it until about a month ago. I've know how to play double stops for several years but shuffling is new to me. Someone explained the shuffling the easiest way of understanding of the bow strokes as long,short short,long.The first two song at the beginning are recognizable to most people in a country style: Mary had a little lamb and Old MacDonald had a farm. My favorite two songs that I can play fairly well from this book are the Camptown Races, Cripple Creek.
A member from the Fiddlerman.comforum shared a link to a website that you can pick a old time song and jam with it called Old Time Jam. I haven't had a chance to try it out so maybe a future post about my experience.
A video of me playing a few songs from this book. The reason for stopping and squeezing my hand because I have arthritis in my right hand causing me be sloppy on some parts. I didn't repeat part of the songs to cut down on time for the video. I've got a little bit better since this recording.
Ingredients:
1 lb. ground beef or venison
1 1/2 uncooked small elbow macaroni
1/2 cup minced onion
1/2 cup chopped green pepper
1 ts. salt
1/8 t. pepper
1 (15oz) can tomato sauce
1 cup water
2-3 ts. Worcestershire sauce
4 tbs. A1 sauce
American cheese
1. Brown the ground meat, drain fat.
2. Stir in macaroni, onion, green pepper, salt, pepper.
3. Cook, stirring until macaroni is transparent.
4. Add tomato sauce, water, Worcestershire sauce and A1 sauce.
5. Cover, simmer for 20 min, then stir.
6. Turn heat off, add american cheese slices on top and let stand for 5 mins.
7. Enjoy.
A few weeks ago in one of my posts I stated that I was working on my Athame and that I would share with you how I made it. I forgot to take a photo of the first part with the new handle but the process of my scabbard or sheath is the same way. There are diagrams in Raymond Buckland's Complete Book of Witchcraft in Lesson 3 pages 41-45. Also those pages explains how to etch and engrave your blade. To remove the handle with rivets make a shallow cut with a Dremel or small cutting disk in a angle below the rivets and use a flat head screwdriver and pop the rivets out.
Tools I used:
Athame:
This is what my blade looked like when I found it.
Handle removed.
New handle diagram from
Raymond Buckland's Complete Book of Witchcraft in Lesson 3.
New handle, handle of the blade is glued with epoxy between two pieces of wood for 24 hrs.
Handle is sanded down to a oval shape and added a second edge on blade.
Drilled a shallow hole on the end of the handle and epoxy glued a quartz crystal.Sanded the handle a little bit more.
Cut a oval hilt, wood burn vines and leaves then wood burn pentagram, my Zodiac sign, ruling planet and on the other side wood burned my Craft name in runes (it is a secret) on the handle.
Cut two rectangle pieces of wood and trace the blade on both. Before you trace the blade on your second piece of wood, flip the blade if the edge is not the same as the other side.
My husband was in such a rush to glue the wood together he forgot to let me take a photo of the pieces apart with the center cut with the grove shaped of the blade.
Sheath is almost done. It don't come out unless I twist the knife handle to me and away from me to lock it.
Sheath sanded and shaped.
Sheath engraved, wood burned and both sealed with clear semi-gloss.
