Mini Hot Caps

Make a mini greenhouse or "hot cap" for your tender vegetable transplants, using plastic one gallon milk jugs. Simply remove and discard the cap and cut the bottom out completely following the natural square shape of the jug. I use a very sharp pointed knife to make a nice clean, even cut. Place the jug over the transplant, pushing down just enough to press the bottom about 1/2 inch into the soil. Use some soil mounded slightly all the way around the outside bottom to anchor the jug in place and keep it from blowing away.


I have used these to give a good start and some early protection to all kinds of vegetable transplants. Generally, I use them to protect plants from days or nights that are either too cool or windy, or if there is a heavy damaging rainfall. I use a large tomato cage or two set right in the garden to conveniently store the jugs after removing them. That way, they are handy to put right back on when needed. Using these mini hot caps have allowed me to get tender plants out in the garden and rooted sooner than I could if I waited for perfect weather conditions.

Frozen Pizza Sauce

Take any amount of tomatoes that you have and quarter them.  Place in a lasagna pan.  Add olive oil, salt and pepper.  Add whatever you think would make a great pizza sauce; green peppers, garlic cloves and onions. 

Bake at 250 degrees for 2 -3 hours.  The tomatoes will have a dried roasted look.  Remove from oven and blend in a food processor.  Put in half pint mason jars and freeze like freezer jam.  1 jar makes enough for one pizza the size of a cookie sheet.

Azure Standard

Azure Standard
This company is very reasonably priced.  I love getting frozen blueberries, heirloom seeds, flax seed oil, and seeds for sprouting.  They are tax free and have an amazing slection!

Bottled Butter

3 lbs of butter
7 mason 1/2 pint jars, lids and rings

1. Heat 1/2 pint jars in a 250 degree oven for 20 minutes without rings or seals.  I like to place the jars on a cookie sheet so they are easy to move.
2. While the jars are heating, melt butter slowly until it comes to a boil.  Using a large spatula, stir the bottom of the pot often to keep the butter from scroching. Boil for 5 minutes while stirring consantly.
3. Place lids in a small pot and bring to a boil, leaving the lids in simmering water until needed.
4. Stirring the melted butter from the bottom to the top with a soup ladle, pour the melted butter carefully into heated jars through a canning jar funnel.  Leave 3/4" of head space in the jar, which allows room for the shaking process.
5. Carefully wipe off the top of the jars. Then get a hot lid from the simmering water.  Add the lid and ring and tighten securely.  Lids will seal as they cool.
6. Once a few lids "ping," shake while the jars are still warm, but cool enough to handle easily because the butter will separate and become foamy on top and white on the bottom.  Shake every 5 minutes until the butter retains the same consistency throughout the jar.
7. While slightly warm, put butter in fridge to finish cooling.  Shake every 5 minutes until firm.
8. Butter will have a slight caramelized flavor, but should have a 3+ year shelf life.  It does not need to be refrigerated upon opening, provided it is used within a reasonable length of time.

Lentil Soup

1 lb. lentils (2 1/2 cups)
9 - 10 cups of water
2 chicken bullions
14.5 oz can stewed tomatoes (strained)
3 minced garlic cloves
4 small carrots sliced, or 2 Tbsp of dehydrated carrots
1 Tbsp dried oregano
1 tsp dried parsley
1 lb pork roast, or 1 lb or fried hamburger
salt and pepper to taste

1. Start soaking the beans the night before in the water. This softens and "predigests" the lentils. Place the lentils and soaking water into the slow cooker in the morning.

2. Add all of the remaining ingredients except the meat.

3. If you are making it with a pork roast, you may put it in now. If you are using hamburger, wait a ½ hour before serving the soup to fry it separately in a pan. Add to soup mixture then.

4. Cook on high for 5 - 6 hours, mixing it about once an hour. When lentils and pork are soft, use two forks to pull pork apart. Cook on low heat until ready to serve. Serve with sour cream or shredded cheese on top.

No Knead Crusty Bread

(This recipe can be easily doubled)

1/4 tsp active dry yeast
1 1/2 cups warm water
3 cups flour (white or wheat)
1 1/2 tsp salt

1. In a large bowl dissolve yeast in water. Add the flour and salt, stirring until blended. The dough will be shaggy and sticky. Cover bowl with plastic wrap.

2. Let the dough rest at least 8 hours (preferably 12 - 18 hours) at warm room temperature. The dough is ready when its surface is dotted with bubbles.

3. Lightly flour work surface and place dough on it. Sprinkle it with a little more flour and fold it over on itself once or twice.

4. Place dough in a lightly oiled Dutch oven or covered pot (6-8 quarts.) Let rise for 1 - 2 more hours. When it is ready, the dough will have doubled in size and will not readily spring back when poked with a finger.

5. Heat oven to 475 degrees. When heated, place covered pot in oven and bake for 30 minutes. Remove the lid and bake another 15 - 20 minutes, until loaf is beautifully browned.

6. Remove bread from covered pot and cool on a rack.

Chalupas

1 lb. any variety of beans (measures out to be 2 1/2 cups)
5 cups water
3 lbs. pork roast
3 garlic cloves, minced
1 Tbsp. ground cumin
1 Tbsp. dried oregano
2 Tbsp. chili powder
1 Tbsp. salt
4 oz. can of chopped green chilies
1/2 cup dried chopped onions (or one small onion chopped)

Cover beans with water and soak overnight in a bowl. This starts what is called "predigesting" the beans and softens them.
In the morning, put frozen pork roast in bottom of slow cooker. Add remaining ingredients including beans and soaking water. Cook on high until beans are soft and pork is easy to pull apart (about 5 hours.) Pull pork apart with two forks. Cook on low heat until ready to serve.
Serve on heated tortillas with cheese, sour cream, tomatoes, olives, lettuce etc...
Makes enough for 12 - 15 servings. Freezes well.
Enjoy! Emma

Powdered Laundry Soap

1 Fels Naptha Bar of Soap
½ c Super Washing Soda
½ c Borax

Grate 1 bar of Fels Naptha Soap. Add ½ cup Boarx and ½ cup Super Washing Soda and mix. Pour into container with lid. Use 1 tablespoon per load. (Trust me, all you need is one tablespoon!)

Laundry Stain Spray

½ c ammonia
¼ c baking soda
½ c white vinegar
2 Tbsp liquid soap
1 quart water

Mix all ingredients and shake well. Pour portion in pump sprayer. Use liberally on soiled clothing. Label and keep out of reach of children.