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About Beef Jerky
Skillet Cookies?
OK, when someone says cookies, everyone automatically thinks of mixing, shaping, either by hand or with a cookie cutter, and finally baking, right?
Well, this is a delicious recipe for the top of the stove; this is not a recipe for children to make, and if they do, there needs to be close adult supervision. The recipe calls for:
*2 eggs
*¼ cup butter (not margarine)
*1 cup chopped dates
*¾ cup sugar, (I have used Splenda and they come out great)
*1 cup chopped nuts, your choice, my preference is pecans
*2 cups rice crispies
*Coconut (to roll them in)
In a large skillet over medium heat combine: Eggs, butter, dates and sugar, cook until it makes a ball (or clings together and pulls away from the side of the skillet).
Stir in nuts and rice crispies until thoroughly mixed, allow cooling for 10 minutes. Butter hands (keeps the mixture from sticking to your hands) and roll into 1 inch balls, roll in coconut and place on waxed paper, flatten with the palm of your hand or a fork.
Place in refrigerator and allow to cool completely.These are delicious cookies that everyone loves; the recipe can be adjusted for individual taste.
I was told that any type of fruit that is dehydrated like the dates, can be used, but havent tried this. If there is someone in your family who doesnt like nuts, make half the cookies before adding ½ cup of nuts to the balance and put them on a separate cookie sheet.
If a family member doesnt like coconut, do the same thing, make half of them without coconut and then add coconut to the balance of the recipe.
If you take these to a party, be sure to write down your recipe, because everyone will want it.
This is a great addition to a recipe file that you are setting up for a bride, they are excellent stovetop cookies.
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Whats a Wok?
Woks are for stir-frying over a very hot fire for a very short period of time, stir-frys are usually made with fresh vegetables that remain crisp and some type of meat.
They were originally created with a very round bottom, and were balanced on the coals of a fire.
Thus leaving the both hands free to prepare the food, usually holding a spatula in one hand and chop sticks in the other.
Later, when stoves were made, there was a special place made to hold the wok. A concave metal disk placed on the hearth allowed the flames to reach up and around the sides.
The difficulties for Americans using a wok are that the wok was not created for the burners on American stoves.
Because the wok is round bottomed, it is very dangerous, and may slide off of the stove. You can purchase round bottom woks with two metal handles; this allows you to hold it in place with an oven mitt while cooking.
The disadvantage is that you must remove the wok before adding additional ingredients; this changes the heat which should remain constant.
A ring may be purchased to sit over the top of the burner; however this raises the wok up off of the flame, which reduces the intensity of the heat.
There are three styles available on the market today:
*Round-bottomed with two steel handles, (the handles get hot and you will need either an oven mitt or a dishtowel to hold it in place)
*Round-bottomed with one wood handle and one steel handle
*Flat-bottomed with one wooden and one steel handle (these work best for American stove tops.
Even though you can buy woks made with a wide variety of metals, the best woks are made of heavy-gauge steel. Properly maintained this wok will last for a lifetime. |
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About Beef Jerky
Pressure Canning
1Put 23 inches of hot water in the canner, using a jar lifter, place filled jars on a rack.
2.Fasten canner lid securely. Leave the weight off the vent or open the petcock, heat at the highest setting until the steam flows from the petcock or vent.
3.Maintain high heat and exhaust the steam for 10 minutes, place weight on vent or close petcock. In the next 3-5 minutes the canner will pressurize.
4.Begin timing when the pressure is at the recommended pressure or the weight gauge begins to jiggle or rock.
5. Adjust the heat to maintain a steady pressure at or slightly above the correct pressure.
6.When the timed process is complete, turn off the heat, and remove the canner from the heat if possible, let the canner depressurize. Do not force cool a canner, it can result in spoiled foods or damage to the seal.
Cooling with cold water or opening the vent before it has depressurized will cause seal failures and loss of liquid from jars. It may also warp the lid of older canners causing steam leaks. Older models will require about 30-45 minutes for depressurizing.
7.After it is depressurized, remove the weight from the vent or open the petcock, wait about 2 minutes, unfasten the lid and carefully lift away from your face, this is to prevent burning.
8.Remove the jars with a lifter and place on a towel or cooling rack. Do not retighten the lids when you remove the jars from a canner, this can cut the gasket and cause the seal to fail.
Cool the jars at room temperature for 12 to 24 hours. Place jars on racks or towels to prevent damage to the counter top.
After 24 hours, remove the screw caps and test the lids for proper seal using one of these methods:
*Press the middle of the lid with your finger, if it springs up when released it is not sealed.
*Tap with the bottom of a teaspoon, a well sealed lid will make a high-pitched, ringing sound.
*Hold at eye level and look across the lid, it should be slightly concave in the center, if flat or bulging, it is not sealed.
If a seal fails, the jar may be reprocessed and resealed.
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Setting-Cleaning Up Your Kitchen, Reducing Ingredients-or Pared Down Cooking
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