Homeschool Farm Mama: April 2015

Sunday, April 26, 2015

Watermelon

Watermelon Sherbet
We tried this recipe this weekend. As usual, I did not follow the recipe to a "T". I doubled the recipe. I used Half and Half instead of cream. Then I poured it into a commercial "1.89 L" plastic sherbet container, and threw it into the deep freeze overnight instead of the ice cream maker. We added the mini-chips when serving. It turned out smooth, creamy and delicious- a great treat for a hot summer day!

Maybe this would be a good time to share another Armstrong Arms favorite summer recipe: Watermelon Lemonade! We actually have two ways we do it- the quick way, and the "natural" way. The quick method is this: In a 1 gallon pitcher, mix 1 can lemonade concentrate, 1 quart watermelon mush, and 3 trays of crushed ice or 3 juice cans of water. This makes a really nice, sweet slushy. The "natural" way is the way we usually make it. In your 1 gallon pitcher, pour 1 cup lemon juice (like Realemon), 1 cup sugar, and 1 quart watermelon mush. Fill the pitcher with water and ice. This has a lighter flavor.

OK, so I am writing this backwards, but I just realized some people might be asking, "How does HS Farm Mama make her watermelon mush?" Good question. I don't use seedless watermelon- that's too expensive! We just buy a big ole watermelon and cut it up in cubes. By then, most of the seeds have fallen out. Then, I throw the cubes in the blender and whir them into slurry. The slurry goes into re-purposed, clean, mayonnaise jars, and then into the door of one of the freezers. Some of the watermelon cubes can go into quart freezer bags and into the freezer, too. These are good for a quick fruit salad for family gatherings, or can be slipped into drinks and used in place of ice cubes. Viola'! Easy watermelon for all your yummy summer recipes.

Friday, April 24, 2015

Better Baking Mix

August 24, 2013 at 10:17am

cru.cahe.wsu.edu/CEPublications/em4700/em4700.pdf
If the link works from here, good. If not, try copying and then pasting in your browser.
This is a healthy and possibly cheaper replacement for Bisquick. It takes about 5 minutes to mix up the mix, and a double batch lasts about a month at the Armstrong Arms. You can use it for pancakes & waffles, biscuits, muffins or quick bread, and cookies! We also use it in place of Bisquick for Impossible Cheeseburger Pie and other quick supper meals.

Easy Homemade Fries

October 17, 2013 at 1:48pm

OK, so I have to admit, this is stolen from one of a myriad recipes on the web. Here's how we do it here at Armstrong Arms.

12 medium to large potatoes

Olive oil

Lawery's type seasoning OR salt and pepper to taste

(Other fresh or dried herbs work nicely, too)

Peel and rinse the potatoes . Cut each into 8ths or 16ths. (For hashbrowns just cube your potato pieces.) Throw into a mixing bowl (or gallon zipper bag). Drizzle with olive oil. Shake on the seasonings to taste. Mix well. Spread in single layer on 2 baking sheets. Bake at 400 for 15 minutes. Serve 1 tray for today's meal, and let the other one cool while you eat. Toss the second tray of fries into a zippered freezer bag for next time you need fries quickly!

(See another note for our mock Lawery's recipe)

Mock Lawery's Seasoning

October 17, 2013 at 2:00pm

·        2 tablespoons salt
·        2 teaspoons sugar
·        1/2 teaspoon paprika ( x8=4 tsp)
·        1/4 teaspoon turmeric (x8=2 tsp)
·        1/4 teaspoon onion powder (x8=2 tsp)
·        1/4 teaspoon garlic powder (x8=2 tsp)

·        1/4 teaspoon cornstarch (x8=2tsp)
Here's another recipe that we have stolen and adapted. We make it in the x8 rations, using the original salt and sugar amounts to make it "healthier." Use a funnel to measure everything into a shaker container (like your old seasoning salt bottle that you just washed and dried!) Shake well each time you use it.
For more of a "steak" seasoning, use hand ground salt and peppercorns, and then add some (freshly ground) coriander, fennel, or other seasonings.

Corn and Sausage Chowder

October 30, 2013 at 4:00pm

Here's a great recipe for cold Fall and Winter nights.

1 lb ground sausage, browned

1 onion (optional- brown with sausage)

1 lb frozen corn (we use home grown)

6 medium potatoes, peeled and chopped.

4 cups vegetable or meat broth (we save the juices from canned veggies, freeze them in quart containers, and pull out a container as needed)

1 can evaporated milk

OR 1 cup cream

plus 1/2 cup flour

chives, marjoram, thyme, salt and pepper to taste

Put meat, onions, corn, potatoes, spices and broth in crock pot. Cook all day on low. 1/2 hour before serving combine flour and cream or milk to make a roux. Stir into soup. Allow soup to return to a simmer. Serve with biscuits, thick bread, or crackers.

Taco Seasoning

November 6, 2013 at 9:09am

Tuesdays are Taco Night at Armstrong Arms. Here's our home-made taco seasoning that we use for everything from taco, burrito, and fajita meat to chili con carne. If you are watching your salt, just omit or reduce the salt in the recipe. The measurements in parentheses will fill a big seasoning container from store-bought Taco Seasoning.

HOMEMADE TACO SEASONING MIX
Printed from COOKS.COM

1 tbsp. chili powder (about 1 ½ c)
2 tsp. onion powder (about 1 c)
1 tsp. each ground cumin, garlic powder, paprika, powdered oregano and sugar(about ½ c)
1/2 tsp. salt (about ¼ c)
Dash of cayenne

Mix all ingredientstogether in a small bowl. Makes 3 tablespoons of seasoning mix, which is equal in strength to a 1/4 ounce package of commercial seasoning mix.

Sunday Roast Beef Dinner

CROCK-POT ROAST

1 chuck roast (or similar)

1 packet onion soup mix OR

4 bullion cubes +2 Tbsp dry chopped onions+2 tsp onion powder

2 cups hot water

steak seasoning

2 Tbsp cornstarch

Place roast in crock-pot. Shake steak seasoning on top to taste. Mix onion soup and water; pour over roast. Add extra onion slices and garlic if you wish. Cook on high while at Sunday School and Church (3-4 hours). :) Take roast out of crock-pot and place on plate to rest and be carved. Take 2-3 ladle-fulls of broth out of crock and pour in microwave safe bowl with a few ice cubes. Stir in cornstarch. Blend in rest of broth. Microwave for 1-2 minutes to thicken. Pour in gravy boat.

Serve with mashed potatoes, cooked carrots or other hot veggie, and warm bread and butter.

Easy Cheese Ball

November 26, 2013 at 2:14pm

Chef Scott likes to make and serve this recipe, especially during the holidays. This is a VERY easy recipe for elementary age kids to make and be proud of!

2 8-oz packages cream cheese (softened is easier to mash)
2 cups shredded cheddar (or favorite cheese)
2 packages chopped beef or ham (about 12 slices)
1 package powdered Ranch Dressing mix (our home recipe included below and in another note)
Nuts or herbs to roll cheese ball in. (optional)

Mix the first 4 ingredients together with a fork in a frosting bowl (small mixing bowl). Roll into a ball, then roll in nuts or herbs. Refrigerate for 1 hour prior to serving for best flavor. Serve with crackers or pretzel sticks. This is also good spread on celery sticks.

Ranch Dip Seasoning

1/2 teaspoon dried chives
1/2 teaspoon dried parsley
1/2 teaspoon dried dill weed
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
1/8 teaspoon salt
1/8 teaspoon ground black pepper

Homemade Ranch Dresing and Dip

Home made Ranch Dressing and Dip

November 26, 2013 at 3:13pm

1/2 teaspoon dried chives
1/2 teaspoon dried parsley
1/2 teaspoon dried dill weed
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
1/8 teaspoon salt
1/8 teaspoon ground black pepper
1 cup Mayonnaise
1 cup plain yogurt or sour cream
Mix all ingredients in a pint jar or 2 cup bowl. Chill for at least 30 minutes prior to serving. This goes just as nicely on a tossed salad as it does spooned onto a plate to convince little people to eat their raw veggies.

Links from Armstrong Arms

Following are some links for recipes that were posted on my Armstrong Arms FB page...

http://www.bettycrocker.com/recipes/classic-beef-stroganoff/c17a904f-a8f6-48ae-bedb-5b301a8ea317

http://www.food.com/recipe/the-best-ham-sandwiches-ever-358553

http://www.foodnetwork.com/recipes/food-network-kitchens/waffled-leftover-thanksgiving-brunch-recipe.html

http://www.cooks.com/recipe/1u9274r5/velveeta-cheese-baked-macaroni.html

http://www.cooks.com/recipe/e6sv4xs/dorito-pie.html

http://www.pandora.com/station/play/147863839960913662

http://cru.cahe.wsu.edu/CEPublications/em4700/em4700.pdf

http://www.foodnetwork.com/recipes/paula-deen/chocolate-gravy-and-biscuits-recipe/index.html

https://www.facebook.com/photo.php?fbid=4512562191433&set=a.1039504687166.6091.1812013644&type=1

Moving...

Just a quick note: If you have been a fan of the Armstrong Arms Facebook page, all of its content is moving to Homeschool Farm Mama's blog. It has been fun having the FB page, but difficult to maintain two different pages. So, to simplify life, and maybe reach more women- whether they be moms, home schoolers, farm wives, or just women who need an uplift and encouragement-I am going to put everything here. It's a better/easier format. Enjoy!

Sour Cream Coffee Cake

December 23, 2013 at 5:17pm

We got this recipe from a friend several years ago, and LOVE it for Sunday morning breakfasts. This year we multiplied the recipe x5 to make mini-loaves as teacher gifts. This makes 20-24 mini-loaves. Add dried or diced fruit, chocolate or butterscotch chips, and nuts for different flavors.

2 1/2 cups margarine or butter
5 cups sugar
10 eggs
5 cups sour cream
7 1/2 cups flour
7 1/2 tsp baking powder
5 tsp baking soda
1 tsp vanilla

Topping
2 1/2 cups brown sugar
7 1/2 tsp cinnamon

2 1/2 cups chopped nuts

Mix batter ingredients thoroughly. Spoon into greased loaf pans. Mix topping in separate bowl, and sprinkle on top of loaves. Press down lightly. Bake for 35 minutes at 350. Pour onto cooling rack or plates to cool thoroughly.