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Friday, October 28, 2011

Simple Roast Chicken...Mon Poulet Rôti!

Délicieux et nutritif!

Mon Poulet Rôti
(My Favorite Simple Roast Chicken)


*One 2- to 3-pound farm-raised chicken
*Kosher salt and freshly ground black pepper
*2 teaspoons minced thyme (optional)
*Unsalted butter
*Dijon mustard


Preheat the oven to 450°F. Rinse the chicken, then dry it very well with paper towels, inside and out. The less it steams, the drier the heat, the better.

Salt and pepper the cavity, then truss the bird. Trussing is not difficult, and if you roast chicken often, it's a good technique to feel comfortable with. When you truss a bird, the wings and legs stay close to the body; the ends of the drumsticks cover the top of the breast and keep it from drying out. Trussing helps the chicken to cook evenly, and it also makes for a more beautiful roasted bird.

Now, salt the chicken—I like to rain the salt over the bird so that it has a nice uniform coating that will result in a crisp, salty, flavorful skin (about 1 tablespoon). When it's cooked, you should still be able to make out the salt baked onto the crisp skin. Season to taste with pepper.

Place the chicken in a sauté pan or roasting pan and, when the oven is up to temperature, put the chicken in the oven. I leave it alone—I don't baste it, I don't add butter; you can if you wish, but I feel this creates steam, which I don't want. Roast it until it's done, 50 to 60 minutes. Remove it from the oven and add the thyme, if using, to the pan. Baste the chicken with the juices and thyme and let it rest for 15 minutes on a cutting board.

Remove the twine. Separate the middle wing joint and eat that immediately. Remove the legs and thighs. I like to take off the backbone and eat one of the oysters, the two succulent morsels of meat embedded here, and give the other to the person I'm cooking with. But I take the chicken butt for myself. I could never understand why my brothers always fought over that triangular tip—until one day I got the crispy, juicy fat myself. These are the cook's rewards. Cut the breast down the middle and serve it on the bone, with one wing joint still attached to each. The preparation is not meant to be superelegant. Slather the meat with fresh butter. Serve with mustard on the side and, if you wish, a simple green salad. You'll start using a knife and fork, but finish with your fingers, because it's so good.

(from Epicurious)
96% would make it again!

main ingredients: Chicken, Poultry

cuisine: French

Tuesday, October 25, 2011

SPOOKTAKULAR FALL FUN Fundraiser! SAT, OCT 29 5:30-7:30 PM


Odessa's American Heritage Girls Troop is sponsoring a
SPOOKTACULAR FALL FUN fundraiser to coincide with
FRIGHT NIGHT at Odessa-Montour High School, on

5:30-7:30 PM

TICKETS are for sale AT THE EVENT, and good for:




Wednesday, October 19, 2011 the MICROWAVE??? YEP! Bread and buttah...

3 WAYS to make one of my family's FAVORITE pickles!



1 large cucumber, sliced
1 teaspoon salt
1 onion, thinly sliced
1/2 teaspoon mustard seeds
1 cup white sugar
1/2 cup distilled white vinegar
1/4 teaspoon celery seed
1/4 teaspoon ground turmeric


In a medium microwave safe bowl, mix cucumber, salt, onion, mustard seeds, white sugar, distilled white vinegar, celery seed and turmeric.
Microwave on high 7 to 8 minutes, stirring twice, until cucumbers are tender and onion is translucent.
Transfer to sterile containers. Seal and chill in the refrigerator until serving.




12 cucumbers, thinly sliced
3 onions, thinly sliced
1 green bell peppers, diced
2 cloves garlic, chopped
1/4 cup salt

1 1/2 cups cider vinegar
2 1/2 cups white sugar
1 tablespoons mustard seed
1 teaspoons celery seed
1/4 teaspoon whole cloves
1 tteaspoon ground turmeric


In a large bowl, mix together cucumbers, onions, green bell peppers, garlic and salt. Allow to stand approximately 3 hours.
In a large saucepan, mix the cider vinegar, white sugar, mustard seed, celery seed, whole cloves and turmeric. Bring to a boil.
Drain liquid from the cucumber mixture. Stir the mixture into the boiling vinegar mixture. Remove from heat shortly before the combined mixtures return to boil.
Transfer to sterile containers. Seal and chill in the refrigerator until serving....OR....CAN this way:
Pack hot pickles and liquid into hot jars, leaving 1/2-inch headspace. Remove air bubbles. Adjust two-piece caps. Process 10 minutes in a boiling-water canner, adjusting for altitude.


AND FINALLY, here's a quick recipe from


Makes 2 (32 oz) quarts
For when you want to make just a few jars of Bread & Butter Pickles, use this recipe featuring Ball® Bread & Butter Pickle Mix - Small Batch with Pickle Crisp® Granules for crunchier pickles!


3 1/2 lbs pickling cucumbers (about 14 small to medium)
2 1/2 cups vinegar (5% acidity)
2 1/2 cups sugar
1/4 cup Ball® Bread & Butter Pickle Mix
2 Ball® Quart (32 oz) Fresh Preserving jars with lids and bands


1. PREPARE canner, jars, and lids according to manufacturer's instructions.
2. CUT ends off cucumbers. Cut into 1/2 inch slices.
3. COMBINE vinegar, sugar, and contents of pouch in a medium saucepan. Heat to a boil.
4. PACK slices into jars. Ladle hot pickling liquid over slices leaving 1/2 inch headspace. Remove air bubbles. Wipe rims. Center lids on jars. Apply bands and adjust to fingertip tight.
5. PROCESS in boiling water canner for 15 minutes, adjusting for altitude*. For best flavor, allow pickles to stand for 4-6 weeks.

*Increase processing time: 5 minutes for 1,001 to 3, 000 ft; 10 minutes for 3,001 to 6,000 ft; 15 minutes for 6,001 to 8,000 ft; 20 minutes for 8,001 to 10,000 ft.

Don't forget to "cure" your pickles - canned should sit 4-6 weeks to develop, and refrigerator pickles are best after at least 2 weeks in the fridge! Good luck!

"This puts pickles on a whole ‘nother level."

Saturday, October 15, 2011

Sweet + Simple AND Overnight Casserole - FRENCH TOAST 2 Ways!

This is my PERSONAL recipe for a super-fast breakfast! It's a great way to use those organic eggs! Serve with fresh seasonal fruit or fruit salad on the side...yum!


slices of day old bread
6 eggs
1/2 cup milk
1 Tbsp. vanilla
3 Tbsp. sugar
cinnamon + 10x sugar for sprinkling
oil for the pan

Beat eggs, milk, vanilla and sugar well, until frothy. Heat oil in skillet on medium-high. Sprinkle each slice of bread on both sides with cinnamon, then dip each side into the egg batter. Fry in the oil until lightly browned on both sides. Sprinkle with 10x sugar, and serve hot with maple syrup.


OK, if you're going to be REALLY busy, try this one, just make it ahead!



8 slices bread, cubed
2 (8 ounce) packages cream cheese, cubed
12 eggs, beaten
2 cups milk
1/3 cup maple syrup
1/2 cup pecans, chopped (optional)
10x sugar for sprinkling


Layer half of the bread cubes in a greased 9 X 13 casserole dish.
Scatter the cream cheese cubes over the bread, then add the other half of the bread cubes on top. Combine eggs, milk, and syrup. Pour over the casserole.
Cover and refrigerate overnight. In the morning, bring to room temperature, and sprinkle the nuts over the top of the casserole, lightly pressing them in with a spatula. Bake 30 to 45 minutes in a 350 oven. Remove, sprinkle with 10x sugar, and serve HOT! Serve with more maple syrup, if desired.

Friday, October 14, 2011

VOILA! Get our new blog "qr code" for yer smartphone right here!

That's you can click on this to go directly to our blog!

Fast, easy, no typing required! :)

Tuesday, October 11, 2011

"Old Fashioned Online Christmas Craft Show" ~ NOV. 11-13

Check out this link to join/shop!

FROM: Old Road Primitives

Your Prim Country Craft Pattern Store!!!
I Know that it's Hard to Believe but there are ONLY...

!!!!!!!75 DAYS UNTIL CHRISTMAS!!!!!!!

***Getting Ready for Our "Old Fashioned Online Christmas Craft Show"...
Hi, Ladies!
Here is a partial "List" of Participants in our
"Old Fashioned Online Christmas Craft Show"
that will run the weekend of November 11th, 12th & 13th!
These ladies are all busy working on their "Handmade" Christmas items
getting ready for the "Craft Show"!

The Bear's Blog
Crafts by Jodi
Countryside Cottage
Laura's Little House
Salmon Falls Prims
The Barn Hollow
Happy Valley Primitives
Cat Nap Inn Primitives
Buttermilk Creek Farm
Designs by Guka
Paula's Primitives
Old Road Primitives
Sweet Bear Creek Whims
Grandma Kringle's Country Crafts
The Farmer's Attic
Santa & the Mrs.
Olde Crow Mercantile
Huckleberry Lady
Primitive Country Cabin
Yorkies Primitives
Olde Annie Primitives
Mel's Designs from the Cabin
Country Cents
Colleen's Craft Shed
Ellie's Country Accents

Please click on the blog if you are interested in joining in on our
"Old Fashioned Online Christmas Craft Show"!

The deadline to sign up is October 15th!

Recipe TUESDAY! Next-Day Roasted Ckn Soup AND Mexican Baked Eggs

Recipes this week...a day early!
Two hearty ideas for you - at little cost!
What to do with the remains of your roasted chicken? Make this delicious fall SOUP!
How to turn eggs into a meal of their own? Add some veggies, beans and cheese and ole - it's a dinner FIESTA!!!

Next-Day Roasted Chicken Soup


Chicken meat and bones remaining from your
roasted chicken the day before, AND (optional) giblets
4 potatoes, cubed
4 carrots, sliced
1 leek, sliced
1 onion, peeled and minced
1 lb kale, chopped
1 10 oz bag of frozen corn
salt and pepper to taste
parmesan cheese and diced red pepper for garnish


1. Cover remaining chicken meat, bones and giblets with water in a large soup pot.
2. Add salt and pepper.
3. Bring to a boil and simmer for two hours.
4. Remove all of the chicken parts from the broth. Set aside to cool.
5. Add potatoes, garlic, carrots, leek and onion. Bring contents to a boil. Simmer for 45 minutes or until potatoes are soft.
6. Remove remaining chicken from bones and cut into bite size pieces. Add chicken, frozen corn and kale.
7. Cook for 15 minutes or until kale is soft.
8. Serve sprinkled with parmesan and pepper.


Mexican Baked Eggs


1 tablespoon corn oil
1 small onion, diced
2 cloves garlic, chopped
1 teaspoon cumin, toasted and ground
1 teaspoon chipotle chili powder
2 jalapeno peppers, diced
1 (28 ounce) can diced tomatoes or 4 cups diced fresh tomatoes
1 (19 ounce) can black beans, rinsed and drained
1 teaspoon oregano
1 handful cilantro, chopped
4 eggs
1/2 cup grated cheese such as jack and cheddar


Heat the oil in a pan over medium heat.
Add the onions and saute until tender, about 5-7 minutes.
Add the garlic, cumin, chipotle chili powder, and jalapeno saute until fragrant, about a minute.
Add the tomatoes and black beans and bring to a boil.
Reduce heat and simmer until the sauce thickens, about 20 minutes.
Remove from heat and stir in the cilantro.
Place half of the mixture into one or more baking dishes, top with the eggs and spoon the remaining mixture around the eggs.
Bake in a preheated 350F oven until the eggs just start to set, about 5-8 minutes.
Top with the cheese and broil until it melts, no more than a minute or so.


"Shipping is a terrible thing to do to vegetables. They probably get jet-lagged, just like people."
~Elizabeth Berry

Wednesday, October 5, 2011

Recipe Wednesday! WILD thing! You make my heart sing...Grape Jelly!

Not just jelly...did you know that you can make bread starter from wild grapes? Check along country roadsides for wild grapes, they're growing like mad and ready right now! Happy picking!

(Grape Yeast Bread Starter)

"Use unwashed, organically grown red or purple grapes for this recipe. The white powder found on the skins of the grapes is yeast. If you wish, you can switch to bread flour on the 5th day. The starter is fully active and ready to use in 9 days."


1 pound grapes
1 cup whole wheat flour


Stem grapes into a medium mixing bowl. Crush with hands. Cover with cheesecloth, and set aside for three days at room temperature.
After three days there should be bubbles in the grape juice, indicating fermentation has begun. Strain liquid, and discard skins. Return to bowl, and stir in 1 cup whole wheat flour. Set aside for 24 hours at room temperature.
Measure 1 cup starter, discard any extra, and transfer to a 1 quart glass or ceramic container with a lid. Stir in 1 scant cup bread flour and 1 cup water. The mixture should resemble a thick batter; add more water or flour if necessary to achieve this consistency. Cover loosely with lid. Let stand at room temperature for 24 hours. Repeat the following day. Some activity should be noticeable: the mixture should be starting to bubble. Repeat twice more. You will need to discard some of the mixture each day.
Starter should be quite active. Begin feeding regularly, every 4 to 6 hours, doubling the starter each time. For instance, if you have 1 cup starter, add 1 cup bread flour and 1 cup water. Alternatively, store in the refrigerator, and feed weekly.




3 lbs wild grapes, stemmed
3 cups water
4 1/2 cups sugar
1 (85 ml) package liquid pectin


In large saucepan, crush grapes with potato masher; pour in water and bring to boil. Reduce heat and simmer, covered, for 10 minutes or until fruit is very soft.
Transfer to jelly bag or colander lined with a double thickness of fine cheesecloth and let drip overnight.
Measure juice (you should have 3 cups/750 ml) into a large heavy saucepan; stir in sugar. Bring to boil over high heat, stirring constantly.
Stir in pectin. Return to full boil and boil hard for one minute, stirring constantly. Remove from heat and skim off foam with a metal spoon.
Pour into sterilized jars, leaving 1/8 inch headspace. Process in a hot water bath for 10 minutes.




3 cups grape juice
5 1/4 cups white sugar
1 (2 ounce) package powdered fruit pectin


Sterilize and dry jars for jelly, and set side. I like to use my dishwasher. New lids are recommended for best results.
Combine grape juice and pectin in a large pot over medium-high heat. Bring to a boil, and stir one minute at a rolling boil. Stir in sugar for a few minutes to completely dissolve. Remove from heat.
Ladle the hot jelly into the jars, leaving 1/2 inch of space at the top. Wipe rims of jars with a clean dry cloth. Cover with a lid and ring to seal. Let stand 24 hours at room temperature, then refrigerate. Jelly may take up to a week to set. Once set, it is ready to serve. Store in the refrigerator for up to three weeks, once set. If canning for long term storage, process in a hot water bath for 10 minutes, or contact your local extension for processing times in your area.

AND...another method for you to try!

...Making Wild Grape Jelly...
When all the grapes are clean and free of any debris, I put them all through the food mill. I dump all the pulp and its juice into a large pot. Then I add 1 cup of water. You bring this mixture up to a boil and then turn down your stove. Let it simmer for ten minutes, stirring occasionally. By this time the beautiful purple color of the skins begins to emerge in the juice.
The juice is beginning to turn purple from the skins.
Now you need to separate the juice from its pulp. Place a large bowl under a colander or cheesecloth. There are many ways to do it. You can read in your canning book for different ideas to extract the juice. I place the pulp, juice, and all into a colander with fine mesh. Then I let it sit overnight while the juice gathers in the bowl. I put this in the refrigerator when I go to bed.
In the morning, I measure out the juice and throw the pulp to the chickens. You need 5 cups of grape juice for one recipe. I used pectin this year with fabulous results. Last year I tried the no pectin recipe. The flavor was the same, but the texture was more of syrup than jelly. We prefer jelly.
So, add a box of powdered pectin to your 5 cups of grape juice. Bring to a boil. Add 5 cups of sugar. Then let it boil hard for one minute. Pour into hot, sterilized jars leaving a 1/4 inch head space. Wipe off the rim of the jar and place a brand-new hot lid. Screw on the band. Process in a hot water bath for 5 minutes. Remove and let to cool. Check for good seals, remove the bands, label, and store.
This is a fairly easy process. This year I made two batches yielding 8 pints of jelly. It is always best not to double your recipe when canning. Make separate batches.

"I am sure the grapes are sour."
~Aesop, The Fox and the Grapes

"It is thrifty to prepare today for the wants of tomorrow."
~Aesop, The Ant and the Grasshopper

*FRUGAL TIP* Cat Litter Substitute – Wood Stove Pellets!

WOW! What a great idea! This comes out to $.16 /lb. VS. $1.00 /lb!
If you've got kitties, this can really save you some moolah!

"I had been purchasing Feline Pine cat litter because it was biodegradable. I now purchase wood stove pellets and sprinkle with baking soda to reduce any odors. Works like a charm. I just make sure to purchase the smallest pellets I can find. Here Feline Pine is $5.00 for 5 pounds. Wood stove pellets are $8.00 for 50 pounds."

We've also used sand before...helps with clay soils, too!

Sunday, October 2, 2011

FALL Baking...Oat Breads in the Oven and Bread Machine!

Nothing warms up the kitchen quite like a loaf of bread in the oven.
Keep your cholesterol low and your waistline small by eating yer oats!

These recipes are great, since they use cheaper all-purpose flour. They make nice, easy-to-cut loaves for sandwiches:

(for bread machines)


1 1/4 cups warm water
2 Tbsp margarine or butter
1 tsp salt
3 cups all-purpose flour
(you can sub up to half with any other flour - wheat, rye, etc. but keep the recipe at 3 cups! - I use 1 cup whole wheat flour, 2 cups all-purpose)
1/2 cups rolled oats
2 Tbsp brown sugar
1 1/2 tsp yeast


Add all to bread machine in order recommended by your machine's manufacturer. Set to regular light setting.




1 cup water
1 cup milk
1/4 cup oil
1 cup rolled oats (NOT instant)
2 tsp salt
1/4 cup brown sugar (or molasses)
1 Tb yeast
4 1/2 - 5 cups flour


Mix water, milk and oil in a pan, bring to a boil. Remove from heat, and stir in oats. Cool to lukewarm, about 1 hour. Pour into bowl, add salt, brown sugar, yeast
and 1 cup of the flour. Beat 2 minutes, then add the rest of the flour a little
at a time. Remove dough from the bowl, and knead it 8-10 minutes on a floured board. Oil the outside, and let it rise, covered in the bowl until doubled. Punch down, and divide it into 2 loaves, placing them into 2 greased loaf pans. Let it rise in the loaf pans until doubled, then bake at 375 degrees for 35-40 minutes, it will sound hollow when thumped. Slice when cool!


An EASY, quick, traditional dark New England Bread!
SUPERB with Bean Soup!



1 cup sugar
2 Tbsp melted shortening
1 egg
1/2 cup molasses
2 cups sour milk (or add 2 Tbsp vinegar to regular milk)
2 tsp. soda
2 cups quick oats
2 cups flour
1 tsp. salt
1/2 tsp baking powder


Mix together and pour into loaf pan. Bake at 350 degrees F about 1 hour. This can also be baked in a coffee can or soup cans, then sliced.