Choose a very lean pork butt and trim all remaining fat. Remove the bone and tie in a net.
Mix Sweeter 'n Sweet 3/4 lb to 1 gallon water. Make up 5 gallons. With a needle, inject this mixture into the pork until it is doubled in size. Soak in remaining cure for 5 days. Be sure it is weighted down if it floats.
Smoke at 135 degrees for 1 hour, then increase temperature to 180-185 degrees for 3-4 hours or until internal temperature of ham reaches 145 degrees.
See recipe for Cottage Ham and Cabbage for further cooking instructions.
ix contents of bottle with 5 pounds of sugar in a
mix honey and brown sugar with 1 gallon of cider while heating on stove (simmered, not boiled).
Add 4 gallons of cider with heated mixture and pour into fermenter.
Add 2 pkgs champagne yeast (hydrated).
Ferment for 2 weeks at 68F & Transfer to secondary, aged 4-6 weeks.
Bottling - added 3/4 cup corn sugar and 12 oz lactose.
OG: 1.072
FG: 1.001.
repare Graham Cracker Crust (**See Recipe below).
Combine cream cheese
erve with a side of blueberry syrup. (RECIPE: One pint blueberries in
Preheat oven to 325\u00b0. In a bowl, combine blueberries, Eagle Brand and peel. In a large bowl, cut 3/4 cup butter into 1 1/2 cups biscuit mix until crumbly; add blueberry mixture. Spread in greased 9-inch square baking pan. In a small bowl, combine remaining 1/2 cup biscuit mix and sugar; cut in remaining 2 tablespoons butter until crumbly. Add nuts. Sprinkle over cobbler. Bake 1 hour and 10 minutes or until golden. Serve warm with vanilla ice cream and blueberry sauce. Refrigerate leftovers.
00b0F.
To make Peach-Blueberry Filling:
Using a large
Heat butter in large saucepan and add onion, carrot, celery and garlic. Cook stirring, until onion is soft. Add wine and bring to a boil. Add mussels and cook, covered, for about 5 mins or until mussels open. Discard any unopened mussels.
Meanwhile, brush bread with oil and grill on both sides.
Season the broth with salt and freshly ground black pepper. Sprinkle with parsley and serve with bread.
Prepare jars, lids and bands.
Mash thawed blueberries. Mix with sugar, wine, and orange juice concentrate.
Cook over high heat, stirring to dissolve sugar.
Bring to a boil and let boil very hard for 1 minute, stirring constantly.
Remove from heat and pour in pectin. Stir and skim for 6 minutes.
Pour into prepared jars leaving a 1/4\" headspace. Process in a boiling water bath for 10 minutes. Asdjust time according to your altitude.
Dip chicken breasts in milk and flavored bread crumbs.
Fry in oil.
Remove from pan.
Add garlic and onion to pan drippings. Saute until soft.
Add wine and bring to boil.
Blend cornstarch with broth and add to pan.
Bring to boil and add mustard.
Cook until slightly thickened.
Put chicken in baking pan and pour sauce over.
Bake at 350\u00b0 for 25 to 30 minutes.
Serves 4.
Melt butter and saute carrot slices and onion bulbs for 5 minutes.
Stir in sugar, spices and wine.
Cover and simmer for 25 minutes.
When done and ready to serve, top with sour cream and sprinkle with parsley.
Placve water, wine, cinnamon stick & both sugars into a saucepan.
Stir over low heat until the sugar dissolves, then bring to the boil, and add the pears. Cover and simmer until the pears are tender (approc 5 minutes).
Chill well before serving and serve with a little of the sauce spooned over the top.
gg yolks with honey for 5 minutes.
Add orange peel
Marinate beef with soy sauce, sesame oil and cooking wine. Heat 5 tablespoons of peanut oil in a preheated wok.
Quickly stir-fry beef until meat changes color. Pull beef up the side of the wok to stop it from cooking.
Salt and pepper chicken. Melt butter in deep skillet and lightly brown chicken. Add wine,asparagus, oregano and sage.
Simmer chicken and asparagus on high untill done and wine is mostly gone. Add cream and cheese and simmer long enough for it to turn into a sauce of the consistency you desire.
Serve over pasta or veggies.
Slice lemon and combine with sugar, water and spices.
Heat to boiling and boil gently for 10 minutes.
Turn heat to low; add wine and heat very hot, but do not boil.
etting done.
Add white wine; cover and simmer until chicken
In a saute pan over medium high heat, add olive oil and butter.
When butter melts, add the shallots, saute for 30 seconds.
Add the scallops and wine.
Turn scallops and add saffron.
Season with salt.
Cook until scallops are golden brown, about 30 seconds to 1 minute.
Remove from heat and serve hot.
ugar water, the packets of wine yeast, then enough cider to
eed about 5 and 3/4 cups for remainder of recipe. I