tag:blogger.com,1999:blog-75139248686969047502024-03-04T20:04:07.625-08:00GRITS, GRAVY AND GREENSThe way to a Southerner's Heart....the canned quilterhttp://www.blogger.com/profile/08161381921874364319noreply@blogger.comBlogger12125tag:blogger.com,1999:blog-7513924868696904750.post-33841493787969399792010-06-09T06:14:00.000-07:002011-10-05T11:25:12.321-07:00Cherry Pie<div style="text-align: center;">
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<span style="font-size: large;"><strong>Cherry Pie</strong></span></div>
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2 pounds sour cherries pitted<br />
1 ¼ cups white sugar<br />
4 Tablespoons cornstarch<br />
1 Tablespoon butter<br />
¼ teaspoon almond extract<br />
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Preheat oven to 375 degrees. In a saucepan combine cherries sugar and corn starch. Let sit for about 10 minutes. Bring to a boil over medium heat stirring constantly and then reduce heat and simmer for about 5 minutes or until the juices thicken and become translucent. Remove from heat and add butter and almond extract. Mix thoroughly and pour into prepared pie crust. Cover with top crust and brush with a mixture of 1 egg white and 1 Tablespoon of milk beaten. Make several slits in top crust and bake 45 to 55 minutes or until crust is golden brown..<br />
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Blessings from The Holler</div>
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The Canned Quilter</div>
the canned quilterhttp://www.blogger.com/profile/08161381921874364319noreply@blogger.com8tag:blogger.com,1999:blog-7513924868696904750.post-21703404030572465712010-06-08T12:00:00.000-07:002011-10-05T11:27:19.111-07:00Pie Crusts and Meringue<div class="separator" style="clear: both; text-align: center;">
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<span style="font-size: large;"><strong>Pie Crusts</strong></span></div>
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Mix and set aside 1/3 cup water, 1/3 cup flour and ½ tsp salt. In large bowl add 1 and 2/3 cup all purpose flour then cut in 2/3 cup of shortening. Add flour paste to this mixture. You can add cold water a teaspoon at a time if needed and mix until it forms a ball. Makes 2 crusts. <br />
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<span style="font-size: large;"><strong>No- Weep Meringue</strong></span></div>
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¾ cup water<br />
8 Tablespoons sugar<br />
1 ½ Tablespoons cornstarch<br />
1 ½ teaspoons vanilla<br />
4 egg whites<br />
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Combine water and cornstarch and cook until thick as pudding. Cool slightly and beat egg whites until just foamy. Add cornstarch mixture and sugar alternately beating a small amount in at a time. Then add vanilla. Beat until very stiff. Spread on pie filling. Seal edges well. Bake at 350 for approximately 20 minutes to lightly brown meringue. <br />
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Blessings from The Holler</div>
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The Canned Quilter</div>
the canned quilterhttp://www.blogger.com/profile/08161381921874364319noreply@blogger.com2tag:blogger.com,1999:blog-7513924868696904750.post-80014335553723242712010-05-26T13:42:00.000-07:002011-10-05T11:29:36.505-07:00Wilted Lettuce<div class="separator" style="clear: both; text-align: center;">
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WILTED LETTUCE</div>
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Approximately 6 cups fresh lettuce </div>
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1 bunch green onions sliced</div>
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3 slices bacon</div>
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1/4 cup vinegar</div>
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1/4 cup water</div>
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1 tsp salt</div>
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1/2 tsp pepper<br />
1 egg beaten</div>
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1 Tablespoon sugar</div>
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2 boiled eggs chopped</div>
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Clean lettuce and chop green onions and toss together.<br />
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Cook bacon in skillet until crisp and drain on paper towel.<br />
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Retain bacon drippings in skillet and add vinegar, water, salt, pepper and sugar. Heat to boiling stirring constantly.<br />
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Remove pot from heat and take a small amount of hot liquid in spoon and drizzle into beaten egg to warm egg while continuing to beat egg. Continue drizzling warm dressing into egg until egg mixture is warm to touch and then add back to pot. <br />
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Now put pot back on heat and simmer for several minutes until dressing thickens stirring constantly. <br />
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Pour hot dressing over lettuce. Crumble crisp bacon on top and chopped egg. </div>
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Serve immediately. Y<span class="goog-spellcheck-word">ield</span> 6 servings</div>
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Blessings from The Holler</div>
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The Canned Quilter </div>
the canned quilterhttp://www.blogger.com/profile/08161381921874364319noreply@blogger.com1tag:blogger.com,1999:blog-7513924868696904750.post-17304233668723376402010-05-19T11:24:00.000-07:002011-10-05T11:31:01.489-07:00Blackberry Cobbler<div class="separator" style="clear: both; text-align: center;">
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<b>BLACKBERRY COBBLER </b></div>
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1 cup all purpose flour 1/4 cup boiling water<br />
1 1/2 cups white sugar, divided 2 Tbsp cornstarch<br />
1 tsp baking powder 1/4 cup <span class="goog-spellcheck-word" goog-spell-original="coldwater">cold water</span><br />
1/2 tsp salt 1 Tbsp lemon juice<br />
6 Tbsp cold butter 4 cups fresh blackberries<br />
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Preheat oven to 400<br />
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Line a baking sheet with aluminum foil and set aside. In a large bowl mix flour, 1/2 cup sugar, baking powder and salt. Cut in butter until the mixture resembles coarse crumbs. Stir in 1/4 cup boiling water just until mixture is moist.<br />
In a separate bowl, dissolve cornstarch in cold water. Mix in remaining 1 cup of sugar, lemon juice and blackberries. Transfer to a cast iron skillet and bring to a boil, stirring frequently. Drop dough into the skillet by spoonfuls. Place skillet on the foil lined baking sheet. Bake for 25 minutes in preheated oven or until the dough is golden brown.<br />
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Serve warm with a scoop of vanilla ice cream.<br />
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Blessings from <span class="goog-spellcheck-word">Hickery</span> Holler</div>
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The Canned Quilter </div>
the canned quilterhttp://www.blogger.com/profile/08161381921874364319noreply@blogger.com1tag:blogger.com,1999:blog-7513924868696904750.post-4456044891691787662010-05-18T12:15:00.000-07:002011-10-05T11:31:12.723-07:00Cheesy Asparagus Casserole<div style="text-align: center;">
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<strong><span style="font-size: large;">Cheesy Asparagus Casserole</span></strong></div>
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2 cups asparagus cut into 2 inch pieces<span style="font-size: large;"></span><br />
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1 can cream of mushroom soup</div>
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4 oz mushrooms sliced</div>
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2 cups grated cheddar cheese</div>
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3 oz french fried onions</div>
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1. Butter a 9 inch casserole dish</div>
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2.Put a layer of asparagus on bottom and then top with a can of mushroom soup</div>
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3. put sliced mushrooms on top of soup and then add a layer of 1/2 the cheese</div>
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4. Add second layer of asparagus and end with a layer of other 1/2 of cheese</div>
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5. Bake at 350 for 30 minutes or until bubbly</div>
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6. Sprinkle Onion rings on top and put back in the oven for 5 minutes to brown.</div>
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Yummy gooey cheesy comfort food. My friend Kelli uses this recipe and substituted squash and said it was delicious also.<br />
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Blessings from Hickery Holler<br />
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The Canned Quilter </div>
the canned quilterhttp://www.blogger.com/profile/08161381921874364319noreply@blogger.com1tag:blogger.com,1999:blog-7513924868696904750.post-11269001559711087652010-05-17T10:43:00.000-07:002011-10-05T11:31:27.372-07:00Grandma Betty's Cinnamon Rolls<div class="separator" style="clear: both; text-align: center;">
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<strong><span style="font-size: large;">Grandma Betty's Cinnamon Rolls</span></strong></div>
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1 pkg. yeast</div>
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1/4 cup warm water</div>
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3/4 cup scalded milk</div>
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1/2 cup butter melted</div>
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1 tsp salt</div>
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1/2 cup sugar</div>
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3 eggs beaten</div>
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4 1/2 cups flour</div>
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Dissolve yeast in warm water to proof</div>
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Add milk, melted butter, sugar, salt, eggs to yeast mixture and stir well. </div>
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Gradually add flour to mixture to form soft dough. </div>
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Put in oiled bowl and let rise till double in size. </div>
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Punch down and roll out 1/2 inch thick into oblong rectangular shape.</div>
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Brush with melted butter and sprinkle with white sugar and cinnamon to taste.</div>
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Roll dough lengthwise and cut into 3/4 inch sections. Place dough pinwheels into 2 greased 13 X 9 baking dishes. Place pinwheels touching each other</div>
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Let Rise until doubled in size. </div>
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Bake at preheated 350 degrees oven for 15 to 20 minutes</div>
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Frost with powdered sugar and milk glaze.</div>
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<em>This makes a large batch and I split the dough into two sections and roll out separately.</em></div>
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<em>Raisins can be added. Can also be baked in one large metal baking sheet.</em></div>
the canned quilterhttp://www.blogger.com/profile/08161381921874364319noreply@blogger.com3tag:blogger.com,1999:blog-7513924868696904750.post-24478752026000827942010-02-25T20:35:00.000-08:002011-10-05T11:32:13.205-07:00Oodles Of Noodles<div align="left" class="separator" style="clear: both; text-align: center;">
<b>HOMEMADE NOODLES</b></div>
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With temperatures dipping below zero and the ground still covered in 8 plus inches of snow O Wise One and I continue to find things to do to amuse us till spring thaw. With the gradual lengthening of days and increase in sunlight the "Ladies" in the henhouse have also found ways to amuse themselves. </div>
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In the spring and summer the occasional neighbor will come by for a dozen or so eggs but with the condition of the roads that is not likely this time of year.</div>
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So O Wise One and myself have decided to make egg noodles after all a person can eat only so many omelets. So I dig out the handwritten recipe that was given to me years ago by O wise Ones' mother, Mary Iola Wise One. Amazingly this recipe was the same as my mothers rolled dumpling recipe! Imagine that Lol </div>
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It's pretty simple just a cup of flour, 1/2 tsp salt, 1/2 tsp baking powder, 2 eggs and 2 Tblsps cream or Milnot (evaporated milk), make into a dough ball. Roll thin, slice and drop in hot broth.</div>
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(Notice Rosie supervising!)</div>
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In this instance we are slicing and placing on dehydrator trays since we have the dehydrator going anyway to dry some stale bread for bread crumbs. Normally I would put them on cookie sheets and let dry for an hour or so then freeze them on cookie sheets and remove and put in bags and put back in freezer. This time we will dry in dehydrator for a short period of time and then freeze. Ready for that next batch of chicken broth. </div>
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And Rosie gets the last one....The End! </div>
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Blessings from The Holler</div>
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The Canned Quilter</div>
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the canned quilterhttp://www.blogger.com/profile/08161381921874364319noreply@blogger.com6tag:blogger.com,1999:blog-7513924868696904750.post-70443687822190645002010-02-15T07:08:00.000-08:002011-10-05T11:34:32.564-07:00Thumbs Up on Blogging<div class="separator" style="clear: both; text-align: center;">
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Family has decided that this blogging thing might not be all bad. Thanks for the recipe from <a href="http://ourcrazyfarm.blogspot.com/2010/02/monkey-bread.html">Our Crazy Farm</a> It was definitely a hit : )<br />
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Blessings from The Holler</div>
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The Canned Quilter</div>
the canned quilterhttp://www.blogger.com/profile/08161381921874364319noreply@blogger.com3tag:blogger.com,1999:blog-7513924868696904750.post-47738094724340189592010-02-06T09:17:00.000-08:002011-10-05T11:35:01.974-07:00Beans! Beans!<div align="left" class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;">
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O Wise One and I made a trip to the farm store in Carrolton on Thursday for dog food and chicken food before the snow came in on Friday. (So much for the daffodils and my spring prediction) The Dollar store being right down the road we decided to stop by and see what they had on sale. O Wise One found 4 pound bags of dried Pinto beans for $1.00. Oh my for those of you that don't know O Wise One he loves chili of any kind. He could eat it every day. As for myself I love Bean O. Of course he had to buy them and we spent all day Friday watching it snow, canning Pinto beans and doing laundry. We put them in pint jars and they will go into chili, taco soup, refried beans, taco salads and burritos. For a buck who could beat that. Here it is the dead o winter and we are still canning!</div>
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Nothing like a sale! No Beano on sale : (</div>
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Blessings from the Holler</div>
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The Canned Quilter</div>
the canned quilterhttp://www.blogger.com/profile/08161381921874364319noreply@blogger.com3tag:blogger.com,1999:blog-7513924868696904750.post-86960577296077410702010-01-27T07:49:00.000-08:002011-10-05T11:39:47.133-07:00Stewed Okra and Tomatoes<div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: left;">
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Add to skillet a 1 lb bag of frozen sliced okra or fresh sliced okra. Add 1 quart jor or can stewed tomatoes. Season to taste. <br />
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Simmer uncovered about 30 minutes or until okra is cooked.</div>
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Nothing like stewed okra and tomatoes with a side of corn bread. Enjoy !the canned quilterhttp://www.blogger.com/profile/08161381921874364319noreply@blogger.com1tag:blogger.com,1999:blog-7513924868696904750.post-89240288502064601502010-01-22T13:05:00.000-08:002011-10-05T11:40:12.968-07:00Mama's Country Cornbread<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; text-align: left;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhvmNpLK9NOn-ltTAEIgN6cmpGhlcKHoMgc4e3H2l-6dxscPKN3e8VyW5vukE0kSS7NaY9OB_k2Vp_Lb7Abai_becyWO0pXUurAfvhO7xiNw_qddJg9f8d_BIrnUwFF3BqFHF4W7dr-jw/s1600-h/100_2215.jpg" imageanchor="1" style="clear: left; cssfloat: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="150" mt="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhvmNpLK9NOn-ltTAEIgN6cmpGhlcKHoMgc4e3H2l-6dxscPKN3e8VyW5vukE0kSS7NaY9OB_k2Vp_Lb7Abai_becyWO0pXUurAfvhO7xiNw_qddJg9f8d_BIrnUwFF3BqFHF4W7dr-jw/s200/100_2215.jpg" width="200" /></a>It's a cold rainy Friday here in the Holler. O Wise One has decided to catch up on some much needed repairs inside today. Window that's sticking, squeaky bathroom door, things like that. So I have decided it is a day for comfort food. Growing up in Southeast Louisiana nothing says home more than red beans and rice, smothered tomatoes and okra and Mama's cornbread. Thought I would share a little of the goodness and post the cornbread recipe for y'all. Enjoy</div>
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Corn Bread</div>
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1 1/2 cups all purpose flour</div>
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1/4 cup sugar</div>
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1/2 cup yellow cornmeal</div>
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1 Tbsp baking powder</div>
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1/2 tsp salt</div>
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1 1/4 cups buttermilk</div>
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2 eggs slightly beaten</div>
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1/3 cup vegetable oil</div>
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3 Tbsp butter or margarine melted</div>
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Step 1</div>
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Preheat oven to 350 degrees. </div>
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(Note) I like to make my cornbread in my mama's cast iron skillet. If you don't have a skillet you can use an 8 X 8 baking dish. If using a cast iron skillet I put my skillet in my warming oven to get it hot....</div>
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Step 2 </div>
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Sift flour, sugar, cornmeal, baking powder and salt into medium size mixing bowl and set aside.</div>
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Step 3</div>
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In second bowl mix together buttermilk, 2 beaten eggs, 1/3 cup vegetable oil and 3 Tablespoons melted butter or margarine. Mix well.</div>
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Step 4</div>
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Combine wet ingredients with dry ingredients and stir just until moistened.</div>
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Step 5</div>
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Remove hot frying pan from oven, spray with nonstick cooking spray. (Or spray cool baking pan) Pour mixture into hot skillet. You will see small bubbles form around edges and batter immediately will begin to rise around edges of hot skillet. Put into oven a cook for 35 minutes. ( By putting into hot skillet the crust will be golden brown and cruchy on the outside while tender inside)</div>
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Step 6</div>
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After approximately 35 minutes remove from oven and allow to cool for a few minutes. Cut and serve warm . Enjoy</div>
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Oops almost forgot!</div>
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Step 7</div>
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Riley and Rosie must taste all cornbread. Did I mention that is their ABSOLUTE FAVORITE ...</div>
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Blessings from the Holler</div>
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The Canned Quilter</div>
the canned quilterhttp://www.blogger.com/profile/08161381921874364319noreply@blogger.com0tag:blogger.com,1999:blog-7513924868696904750.post-74392943907322127742010-01-19T09:01:00.000-08:002011-10-05T11:40:33.901-07:00Homemade Venison Dog Biscuits<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiEs6EFBlBCDUfdBp6XRT0ypS_hyb0K6PuPcUamfFWa7NkT4iWsB1FAXlvHzaJjrLLzKL4ugjkb9jvNoaf_gpKPyqKLKj3mcqlagY6kFYIOsSIUpSDJ2W1YWeW2R97p9C7MS-jEDycjfQ/s1600-h/100_2175.jpg" imageanchor="1" style="clear: left; cssfloat: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" ps="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiEs6EFBlBCDUfdBp6XRT0ypS_hyb0K6PuPcUamfFWa7NkT4iWsB1FAXlvHzaJjrLLzKL4ugjkb9jvNoaf_gpKPyqKLKj3mcqlagY6kFYIOsSIUpSDJ2W1YWeW2R97p9C7MS-jEDycjfQ/s200/100_2175.jpg" /></a>Every year hubby (O Wise One) kills me atleast one deer and butchers it. We are not talking the big monster bucks with the antlers the size of some small states but rather a small doe or young button buck. As O Wise One says "ya got ta boil them horns a long time to get them soft enough to eat". After he skins and cuts up all the choicest pieces for the freezer there is always those small trimmings and pieces left over. We used to throw these away but have recently found an excellent use for them. We grind up those pieces we don't want for ourselves and freeze them for making venison dog biscuits. Well both puppies will roll over in a minute for 1 so I'd say they are a hit. Just another way to use something we would normally throw away.</div>
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Venison Dog Biscuits<br />
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2 1/2 cups sifted whole wheat flour<br />
1/2 cup dry milk powder<br />
1 cube beef bouillion browned & crumbled<br />
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1 cup ground venison</div>
1 cup grated carrot<br />
6 Tblsp shortening<br />
1 egg<br />
1/2 cup cold water<br />
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Preheat oven to 350. Lightly oil cookie sheets. In a medium bowl stir together flour, milk powder, beef bouillion. Add the browned venison, carrot, shortening and egg. Mix well and add water to form a stiff dough. Dough can be rolled out 1/4 inch thick and cut into desired shapes or I have dropped on cookie sheets as drop cookies and flattened with a fork. Place cookies 2" apart on cookie sheets and bake for approximately 30 minutes. Bottoms will be brown. Remove to wire rack to cool. I store these in ziploc bags and remove to a small platic canister that i keep in the refrigerator. Every morning the puppies meet me at the refrigerator door after their walk waiting for their treat.</div>
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Blessings from the Holler<br />
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The Canned Quilter<br />
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the canned quilterhttp://www.blogger.com/profile/08161381921874364319noreply@blogger.com3