another beautiful November day....
got started really early this morning....canning Sauerkraut
was first on the list....
here is the crock...with the lid off....we put the cabbage in this crock
on September 20th...so 8 weeks later
first you take out the stones and pour everything into a stockpot....brint it to
a simmer...not to a boil...and can for 10 minutes in a hot water canner
this was our second batch of cabbage from the garden....we had to pick it a
bit early because of the frost....so it isn't completely white like most sauerkraut's...
we will mark this as fall kraut....it is much milder than the first batch.
yielded 13 pints....
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then off to work with Ross so we could grocery shop
together when he was finished....had to stop at 3 different
stores....and it was CRAZY out there...lol
we now have everything we need for our Thanksgiving
lunch (which is non traditional) and for our friends
that come tomorrow and will be here through the weekend.
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made a couple loaves of sandwich bread..... recipe on August 17th
made some Cranberry Lemon bread ....recipe on January 14th
4 little loaves ready for a quick snack....
1000 Island Dressing....before...
after it is mixed....
Ranch Dressing...before...
after it is mixed....
and then for dinner we decided to try a new recipe.....
found this one on tasteofhome.com
Home-Style Chicken Potpie :
Crust:
3/4 cup butter cubed
2 cups flour
1 cup shredded sharp cheese
1/2 cup cold water
put the flour and butter in a bowl ...using a pastry blender (or two forks) blend the butter into the flour, add the cheese...mix again.....then add water....it took us a little over 1/2 cup to make all the ingredients come together in a ball.....set it in the fridge for about an hour
Filling:
2 1/2 cups of halved baby carrots
2 cups celery
put these in a large saucepan with some water and cook until tender.
6 Tbsp butter
7 Tbsp flour
1 tsp salt
1/2 tsp pepper
2 1/2 cups chicken broth
1 cup of milk
4 cups chicken cubed
1 cup onions
1 can peas
3 Tbsp chives
3 Tbsp parsley
2 tsp thyme
1 egg (beaten...to brush over the top of the crust)
in another saucepan...melt butter add the flour, salt , pepper , milk and chicken broth and stir until it thickens. To the carrots and celery pan.....add the chicken, onions, peas, chives, parsley and thyme.
mix the liquid into the veggie pan and cook through...
on a floured surface....roll out the dough to fit a 13 x 9 inch baking dish
pour the mixture into the dish and fit the crust on top....
don't forget to cut in vent holes....brush with egg
bake at 400 degrees for 45 minutes....let cool about 15 minutes before serving
it was an easy recipe....and it tasted GREAT....although we did make several changes to it and next time we will add potatoes to it...just didn't seem right having a potpie with no potatoes in it.
our guests arrive tomorrow....so crazy laundry, house cleaning day in store.
Pleasant Dreams!!!
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