Sunday
Tijuana Torte Record
Monday
Leftovers and Waffle
Convenience foods Record
Tuesday
Amish Noodle Dish Record
Wednesday
Ribs in Pressure Cooker with Dr. Peper
Record
Thursday
Tacos Record
Friday
Leftover Day
Saturday
Apps for Dinner Record
Do you ever watch these folks who take time and do videos on how to can up it items like Sloppy Joe Sauce and wonder, “do they actually eat it and if so how are they using it”?
Here is your answer, yes we do use them. Granted we get busy canning stuff that we forget to stop and show how we use the items. I made Sloppy Joes last night and I decided to take y’all with me. Here is how I mixed everything together plus I have a video.
Sloppy Joe
1 lb ground meat (your choice)
1 jar of Sloppy Joe Sauce
Brown off meat as you usually would and drain if needed. Then simmer the meat and sauce together until your Sloppy Joe is to the thickness you desire. Remember you know what your family likes better than I do. Feel free to make the needed adjustments. https://www.youtube.com/watch?v=kspR2NfddcQ&feature=youtu.be
Here we go! School is back in session and our kids will be coming home starving. Here is a snack you can give them and know what is in it. You make the sauce go to my Canning Project video from yesterday I posted a recipe for pasta and pizza sauce your can put into cans or you can make one batch. Use your favorite dough. Roll it out so it will fit in a muffin pan or just roll it out flat. Put cheese and sauce on it (or reverse that order if you like Chicago deep dish pizza). Bake for 10 mins at 350. I got 34 out of this batch. Flash freeze them if you have any left and then store them in your freezer.
Here is a super mega canning project. It took three days to complete. No joke y’all.
Here is a list of the recipes I used along with a comparative list similar recipes you could use if you didn’t want to do all the canning.
Individual Sauces
Barbecue sauce I use for the canning is from Ball Complete Book of Home Preserving pg. 260
Awesome version of Sweet Baby Ray’s
Enchilada Sauce
The recipe I used is from The All New Ball Book of Canning and Preserving pg. 294
Saucey Sloppy Joe Sauce
The recipe I used for canning came from Ball Canning Back to Basics pg. 154
Ultimate Sloppy Joes
Pizza Sauce
The recipe I canned is from The Ball Complete Book of Home Preserving pg. 306, I use pasta and pizza sauce interchangeably.
joyfoodsunshine.com/easy-homemade-pizza-sauce-recipe/
Beans Video
1 to 1/2 tsp of Goya
I used a basic recipe in All-American Canning Cookbook by Sandra May.
youtube.com/watch?v=y3-4Y6mdjJ0&feature=youtu.be
For the next two weeks I will taking some much need time off. I will be recording canning and some cooking video projects.
For those who have been following Andrea Mills, I am sure you know by now that she passed away yesterday. She didn’t make to go back home where she wanted to go. They ended up staying at the hospice. I am not sure what the story with that was but that’s what happened.
She was 41 years old. I am 47. She had nine kids some are so young that they probably won’t even remember her. Every time I thought about her and her family I was reminded of 1 Cor 13: 4-8 about love. Andrea and Tom always tried to take time with each child and make them feel loved by taking time with a specific child and only that child.
In the future, I will keep those verses in mind when I interact with others. No more of the political vocabulary security blanket words like Leftist or Right Wing. I will try to remember this person in front of me is under the mind control of society. I will try to be patient because they probably don’t realize this person is just another human like myself.
Today is a somber day. I am uploading a video I did on cooking Spaghetti Squash. There won’t be a Missing Child video today. As some of you may know Andrea Mills from AndreaMills.tv on youtube is feel ill over the summer. She also found out in late Spring early Summer she was pregnant with baby number 10.
A few weeks ago she had to go to a doctor which lead to her having her gallbladder removed. This is when the doctor found something suspicious looking on her liver. This leads her to be airlifted to Denver Colorado. The last update from her husband Tom was that they had arrived in Moorecroft Wyoming. Andrea wasn’t permitted to go home because of her pain medication. There wasn’t anyone available to administer it to her at home. She had to go to a Hospice house. More than likely they will probably move her today so she can die at peace where she is the happiest, at home. Surrounded by her friends and family. I don’t know what the future will hold for Tom and their children. I shudder to think of the state of Wyoming stepping in to “help” Tom. The Mill family choose to homeschool their children. https://www.youtube.com/channel/UC32NjXTymKCSPhc3CqhcE1g
Stories like this put life in perspective. Things we think matter don’t really matter at all. Apparently, Andrea Mills has passed from this life. https://www.bitchute.com/video/1VEYSbHfX8Kz/
Here is this week’s menu: Sunday; Ani’s Pantry Challenge Monday: Breakfast for Dinner Tuesday: Chili Cheese Dog Casserole (Who doesn’t like chili cheese dogs? And tater tots? Yes!) Wednesday: Leftover Thursday: Syrian Chicken and Rice Yum! Friday: Will be either soup or pizza Saturday: Clean out Fridge.
As I write this blog I am watching Noreen at Noreen’s Kitchen cook Spaghetti Squash. It doesn’t look that hard. I will provide a link a to her video tomorrow when I post the video of me cooking squash.
Today we’re going to get laundry done as Saturday has become laundry day. Also, I will be doing two videos for Scratch Kitchen. One will be Spaghetti Squash and I will be starting a four one pan sauces to be canned.
For so many people canning is a way of life. It’s a matter of survival. Preserving meat at today’s prices for tomorrow. Being able to put a winter’s bounty is a wonderful feeling. Knowing that all winter you will be feeding your family. Knowing that you can feed friends and family without the help of Uncle Sam is awesome.
Canning is generations old. People have been doing this for millennia. It started with Napolenic Wars when Napoleon Bonaparit put out a request to the chefs of his military to find a way to preserve food. Philippe de Girard. stepped up to answer the call. Society carries out that tradition.
Welcome to Scratch Kitchen!