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< Back White Chicken Chili Prep Time: 15 minutes Cook Time: 20 minutes Serves: 6 Level: Beginner About the Recipe Ingredients 2 tablespoons oil 1 large onion, chopped (1 cup) 1 large clove garlic, minced 4 boneless, skinless chicken breasts (1 ½ pounds) (Could substitute with one or two pints of bottled chicken) 1 package frozen white corn, thawed (9 oz) 2 cans diced green chilies (4 oz) 1 teaspoon cumin 3 tablespoons lime juice 2-3 cans great Northern beans (15 oz) For garnish: crushed tortilla chips, cheddar cheese (grated), chopped green onions, and salsa. Preparation 1. In large saucepan, heat oil. Add onion and garlic; cook until onion is softened. 2. Cut chicken breasts into thin strips, add to onion and garlic mixture, and cook until chicken is thoroughly cooked. 3. Add corn, chilies, cumin, lime juice, and beans. If you want to thin it a little, add some chicken broth to create consistency you want. 4. Bring to boil and then simmer for 20 minutes (or put it in a crock pot and cook on low for a couple of hours to let the flavors all blend together.) To serve, place a couple of tablespoons worth of crushed tortilla chips and cheddar cheese in the bottom of a bowl. Ladle the chili over the chips and cheese. Top with additional crushed tortilla chips, grated cheese, chopped green onions and salsa, as desired. Previous Next

< Back Canning Sausage Patties Prep Time: 10 minutes Cook Time: 2 hours 30 minutes Serves: 40 Level: Beginner About the Recipe Here are the complete directions for making these sausages. Ingredients Sausage Water Preparation Shape sausage into patties roughly. Take a pint size wide mouth jar and shape the patty on a cutting board. Remove excess sausage meat and continue to shape all the patties. Try to keep your patties on the thinner side. Mine were all about 1/4" to 1/2" thick. If you are using store bought sausage meat you will have some decrease in size due to high amounts of fat content while you are frying them. That will be fine but don't be surprised when it happens. Fry the meat and cook them on both sides till they are golden brown. If they don't cook all the way through that is also fine since the pressure canner will cook them the rest of the way. Drain the patties and remove as much of the fat as you can by laying them on a paper towel. Stack patties in hot pint jars. I got 4-5 patties in the jars so you may gauge how many jars you will need based on the total patties. Do not fill the patties up beyond the 1" headspace. Fill jars with hot water to 1" headspace. Using a rubber or plastic spatula remove air bubbles and refill to 1" if necessary. Using a paper towel that has vinegar on it, wipe the rims of the jars to remove any grease or debris so that you will get a tight seal when you add your lids. Add a hot lid (sitting in previously boiled water) and ring and tighten "finger tight". Place in a pressure canner. Process pints in pressure canner at 10lbs of pressure for a weighted gauge canner and 11 lbs for a dial gauge for 75 minutes, quarts for 90 minutes. When you remove them from the canner the broth will still be boiling inside of the jars. Once they cool they will have a ring of fat at the top from the fat/grease. As long as the fat isn't thick on top and usually will only be around the ring on the outside the jars are fine. Labeling: Make sure to label your jars after they have cooled with the name of the recipe and the date canned. Previous Next

< Back Poor Man’s Chocolate Cake Prep Time: 5 minutes Cook Time: 25-35 minutes Serves: 12 Level: Beginner Ingredients 1 ½ cup sugar 2 ¼ cup flour ½ cup cocoa powder 1 ½ teaspoon salt 1 ½ teaspoon baking soda 1 ½ cup water ½ cup vegetable oil (or oil of your choice) 1 ½ tablespoons vinegar 1 ½ teaspoons vanilla Preparation In a large mixing bowl, combine the sugar, flour, cocoa powder, salt and baking soda. Mix together with a wire whisk. Make a well in the center of the dry ingredients and add the water, vegetable oil, vinegar and vanilla. Mix well with a wire whisk or hand mixer until ingredients are well combined and smooth. Pour into a greased and floured 9 x 13 baking dish and bake at 350°F, for 25-35 minutes or until a toothpick inserted near the center comes out clean. High altitude instructions: Add ¼ cup flour to the recipe when mixing. Previous Next

< Back Chicken Parmigiana Prep Time: 10 minute Cook Time: 25 minutes Serves: 4 Level: Beginner About the Recipe Ingredients 4 Chicken Breast Halves (skinless boneless) ½ cup Flour 2 Eggs ⅔ cup Panko Bread Crumbs ⅔ cup Italian Seasoning Bread Crumbs ⅓ cup Parmesan Cheese (grated) 2 tablespoons Parsley 4 tablespoons Oil (or as needed) 24 ounces Marinara Sauce (homemade or jarred) 1 cup Mozzarella Cheese (shredded) ¼ cup Parmesan Cheese (shredded) add Basil & Parsley (fresh, chopped) Preparation Preheat an oven to 425°F. Place flour in shallow dish. Place the eggs in a second dish (and beat with a fork). Combine Panko, Italian crumbs, grated parmesan, 2 tablespoons fresh parsley, salt and pepper to taste in a third shallow dish. (Or seasoned breadcrumbs) Pound chicken breasts to ½" thick (if they're very large you can cut them in half). Dip chicken into flour and shake to remove any excess. Dip chicken in beaten eggs & then into bread crumb mixture (press to adhere). Preheat oil in a large pan. Brown chicken on each side, about 4 minutes per side or until golden (it does not need to cook through as it will continue to cook in the oven). Place 1 ½ cups of marinara sauce in the bottom of a 9x13 dish. Add browned chicken. Top each piece with a couple tablespoons of marinara sauce, mozzarella and parmesan. Bake 20-25 minutes or until golden and bubbly and chicken reaches 165°F. Sprinkle with fresh herbs and serve over pasta. Previous Next

< Back Canning Strawberry Rhubarb Pie Filling Prep Time: 10 minutes Cook Time: 20 min cooking - 15 min water bath Serves: 4 PINTS Level: Beginner About the Recipe Ingredients 1 1/2 pounds rhubarb roughly 7 cups, cleaned and cut into 1-inch pieces 1 quart strawberries roughly 4 cups, tops remove and halved (save tops or strawberry syrup) 2 cups granulated sugar or 2 cups honey 3 tablespoon of lemon juice Preparation Add all the ingredients except the strawberries to the heavy bottom pot, cover and bring ingredients to a boil. Remove the cover and lower heat to a simmer for 15 minutes, making sure to stir the mixture often to prevent scorching. Continue to cook until the rhubarb pieces have soften. Add the strawberries, increase heat and bring the mixture to a hard boil. Using pint or quart-size mason jars, jar funnel and ladle add the strawberry rhubarb pie filling to the jars. Make sure to leave 1-inch headspace. With the air bubble remover, remove all air bubbles. Add additional rhubarb pie filling if needed. Wipe the rim of jars, add warmed lids and add rings to finger tight. Process jars in a steam canner or hot water bath canner for 15 minutes, increase time based on your altitude. Notes Equipment Steam or Hot Water Bath Canner Jar Funnel Air Bubble Remover 4-pint size mason jars 8-quart non-reactive heavy bottom pot, enamel Dutch oven, stainless steel, copper jam pot Ladle Silicone Spatula Because this recipe is made in a slow cooker it prevent the issue of scorching the fruit butter. Not to mention, it frees you from standing in front of the stove for 45 minutes! Rhubarb Simple Syrup Making rhubarb simple syrup is another excellent way to preserve the harvest. This simple syrup is used to flavor fermented items such as, kombucha and water kefir. In addition to flavoring fermented beverages, rhubarb simple syrup is an ingredient for many adult cocktails. Dehydrating Rhubarb to Make a Powder Dehyrated rhubarb is a way to store the stalks long-term. The dried pieces can be store as is, or ground to make rhubarb powder. The powder is then used to flavor pastries, cakes, and frosting. Previous Next

< Back Green Ravioli With Ricotta And Culatello Prep Time: 45 Minutes Cook Time: 15 Minutes Serves: 4 Level: Beginner About the Recipe The best pasta for a special occasion is homemade ravioli! Ingredients For the pasta: 12oz of type 0 flour 3.5oz of frozen spinach 1 egg 1 egg yolk 1 pinch of salt For the stuffing: 2 cups of ricotta cheese 1/2 cup grated pecorino Romano salt and pepper to taste For the condiment: 1tbs of butter handful of sage 4 slices of Culatello di Zibello PDO crisped in the oven for pan a few tbs of grated parmesan cheese Preparation Flavorful, homemade stuffed pasta such as ravioli, or even the simpler pastas such as maltagliati or tagliatelle, despite the extra effort put in, are always a great idea. The recipe for green ravioli with ricotta may seem like a bit of work at first – the filling is simple whilst the dough requires some attention – but once you try it you will realize that the effort is totally worth the delicious results. A few notes on the dough: you want it to be homogeneous, smooth, elastic – and most importantly, rolled very thin. It may take some experienced hands to expertly work the rolling pin to achieve the desired thickness, but unless your pasta machine is able to roll out thin sheets of pasta to perfection, there may be no other way. Whether it be a formal or casual occasion, green ravioli with ricotta and Culatello di Zibello PDO will add a special touch to any meal. Set some time aside on the weekend, prepare this recipe and surprise your friends and family at your next Sunday lunch. To make the pasta: First, prepare the frozen spinach by cooking in boiling water until soft. Drain well, squeezing out as much excess water as possible, and set aside to cool. In a small bowl, lightly beat the egg and egg yolk together. Place the flour on a work surface. Make a well in the center and place the slightly beaten egg into it. Now begin the kneading process, incorporating the spinach puree as you bring the pieces of dough together. Add a pinch of salt and knead the dough until you get a nice, smooth lump. Let it rest for approximately 30 minutes in the freezer. To make the ricotta filling: Whilst the dough is resting, prepare the filling. In a medium bowl, using a fork, combine the ricotta cheese, pecorino cheese, salt and pepper. Leave in the refrigerator until you are ready to prepare the ravioli. To prepare the ravioli: After the dough has rested and is looking nice and compact, dump it onto a lightly floured work surface, cut it into slices and start rolling out each slice into long strips with a rolling pin. Sprinkle the work surface with more flour as you go, if necessary. You will need thin strips of dough that are also thick enough to accommodate the filling. Drop a teaspoon of filling every 5 cm along the strip of dough, cover with the second strip of pasta and cut in between with a ravioli cutter. You can also seal the ravioli with your fingers, cut into rectangles with a sharp knife, and then decorate with the prongs of a fork. Place the ravioli evenly distributed on a lined baking tray, place the tray in the freezer and when they are frozen, remove the tray and transfer the ravioli into freezer bags for easy storage. When you need the ravioli, they will be ready to be cooked in salted boiling water. The green ravioli with ricotta will cook in just a few minutes if you have been able to make the dough very thin. When ready, drain gently and season with melted butter and sage, then decorate each dish with a fried crispy slice of Culatello di Zibello PDO. Previous Next

< Back Quick Chinese Veggie-Noodle Mashup Prep Time: 5 minutes Cook Time: 10 minutes Serves: 6 Level: Beginner About the Recipe Ingredients Spaghetti noodles, leftover if you have them (I usually cook up twice the amount I need so that I don’t have to cook twice.) 1 bag of frozen oriental style veggies Garlic, granulated, to taste Sesame oil, to taste Soy sauce, to taste 2+ tablespoons butter or olive oil Sesame oil, to taste Preparation 1. Warm up the spaghetti by putting it in a colander and running hot water over it. 2. Either steam or fry up some frozen oriental vegetables from a bag. 3. After the vegetables are hot, toss the noodles and vegetables in a large hot pan (the one you cooked the vegetables in) with just a little bit of butter or olive oil. 4. Season to taste with granulated garlic, black pepper, and lots soy sauce. You might use more soy sauce than you are used to, but it will make all the difference in the taste. 5. Lightly stir and warm everything up together so that the sugars will caramelize a little. 6. Add a dab of butter at the end for taste and a drizzle of sesame oil for flavor. Throw in a couple of leftover cooked shrimp or chicken chunks, if you have them, but that is optional. Serve with soy sauce so that everyone can season it to taste. Remember you are using leftover noodles – very EASY and TASTY! Very quick. Previous Next

< Back Pumpkin Pie Prep Time: 10 minutes Cook Time: 45 minutes Serves: 8 Level: Beginner Ingredients 1 ¼ cup pumpkin ½ teaspoon salt 1 ¼ cup evaporated canned milk 2 medium eggs ½ cup brown sugar, packed 1 ½ tablespoons sugar 1 teaspoon cinnamon ¼ teaspoon ginger ¼ teaspoon nutmeg ¼ teaspoon cloves Preparation Mix all ingredients together and pour into uncooked pie shell. Bake at 375 for about 45-50 minutes. Pie is done when a knife can be inserted and pulled out clean. If you are concerned about the pie crust burning, it can be covered with tinfoil so that it won't overcook. Pumpkin pie is best if made the day before and served cold with whipped cream. Note: Do not overfill pie shell; pumpkin custard will expand and overflow the crust and burn the crust and drip in the oven. If there is extra custard that won't fit in the pie shell, pour it into an oven-proof dish and bake. Serve with whipped cream. Previous Next

< Back General Conversion Table There is more to measurements than just cups and teaspoons. Area 1 acre = 160 square rods = 43,560 square feet 1 square rod = 272.25 square feet = 16.5 feet x 16.5 feet 1 square foot = 144 square inches 1 foot = 12 inches Weight 1 ton = 2,000 pounds 1 pound = 16 ounces = 453.57 grams 1 ounce = 28.35 grams 1 gram = 15.43 grains 100 grams = 3.257 ounces Length 1 mile = 1,760 yards = 5,208 feet = 1,609.3 meters 1 yard = 3 feet = 36 inches = 0.9144 meters 1 foot = 12 inches = 30.480 centimeters 1 inch = 2.54 centimeters 1 meter = 39.37 inches = 100 centimeters 1 rod = 16.5 feet Liquid 1 gallon = 4 quarts = 128 fluid ounces = 231 cubic inches 1 quart = 2 pints = 32 fluid ounces = 57.75 cubic inches 1 pint = 2 cups = 16 fluid ounces = 32 tablespoons 1 cup = 237 milliliter = 8 fluid ounces = 16 tablespoons 1 ounce = 29.57 milliliter = 1 fluid ounce = 2 tablespoons 1 tablespoon = 15 milliliter = ½ fluid ounce = 3 teaspoons 1 cubic foot = 1,728 cubic inches 1 acre foot of water = 328,012 gallon = 2,722,500 pounds 1 acre foot of flow = 450 gallons per minute = 1 second foot for 12 hours 1 cubic foot/second (one second foot) = 450 gallons per minute 1 cubic foot = approximately 7.5 gallons 1 acre foot = 43,560 cubic foot. Power in Numbers Programs Locations Volunteers Project Gallery Previous Next

< Back How to make kefir Prep Time: 10 Minutes Cook Time: N/A Serves: 4 Level: Beginner About the Recipe Ingredients 4 cups whole milk we use raw milk from our family milk cow 2 - 4 tablespoon kefir grains OTHER ITEMS NEEDED: 1 qt mason jar Lid or cheesecloth to cover jar loosely Mesh strainer Spatula or plastic spoon Preparation Put the kefir grains in a 1 qt mason jar. Pour whole milk over the grains leaving about 1 inch space at the top of the jar. Stir the milk and grains and cover loosely. Leave in a warm place for 12 - 24 hrs. - depending on the taste you prefer. The kefir grains culture the milk and the longer it is left the tangier it will become. I leave mine on the kitchen counter for 24 hours. If it has separated and there is a bit of liquid on the bottom, I shake it before straining. Pour the kefir through a strainer into another jar catching the grains in the strainer. Refrigerate and enjoy. NOTES Leaving the kefir for 24 hours makes a delicious drink with maximum probiotics. If you find that it is too tart at this point, decrease the time left on the grains. Previous Next

< Back Latin Spice Blend Prep Time: 5 minutes Cook Time: Serves: Multiple Level: Beginner About the Recipe Ingredients 2 tablespoons dry mustard 2 tablespoons grated orange peel, dried and ground 1 ½ tablespoons allspice 1 ½ tablespoons nutmeg 11 ½ tablespoons ginger 2 teaspoons salt 2 teaspoons pepper 2 teaspoons cayenne Preparation Combine all ingredients. Store in an airtight container. Previous Next

< Back Antipasta Salad Prep Time: 15 minutes Cook Time: 0 minutes Serves: 6 Level: Beginner About the Recipe Ingredients 1 green bell pepper, coarsely chopped 1 red bell pepper, coarsley chopped 1 package cherry tomatoes 1 small bottle banana pepper rings 1/2 red onion, thinly sliced 1/2 can black olives (or just use the whole can) 4 leaves fresh basil, finely chopped 1/4 lb. mozzerella cheese, cubed 1/4 lb. salami, cubed 1/4 cup Garlic or Italian dressing Preparation Mix everything together and enjoy. (And not a lettuce leaf to be found!) Previous Next