Candied Sweet Potatoes

My plan is to add a sweet potato recipe each week until Thanksgiving.  They are so yummy.  If you have a favortie recipe you would like to share, please, do email it to me and I’ll cook them up, take a picture and post them and all the credit will go to you.

4 medium sweet potatoes, cooked and peeled

½ cup orange juice

¼ cup molasses

¼ cup real maple syrup

2 tbsp brown sugar

½ cup butter

Nutmeg (optional)

Slice cooked sweet potatoes and arrange in greased baking dish.  Melt butter and combine with remaining ingredients.  Pour over sweet potatoes and sprinkle with nutmeg.  Bake at 350º for 35-45 minutes until brown and glazed over; spoon sauce over potatoes before serving. 

© Crackerberries 2011

Fried Ravioli & Marinara Sauce

It is official; we’re "living" in the south now.  Never saw it coming.  We had fried pasta for supper last night ... and we liked it.

12 oz Five cheese frozen ravioli

1 pint marinara sauce

½ cup parmesan cheese

1 cup roasted vegetable Ritz cracker crumbs (finely crumbed)

1 egg

¼ cup half & half

Oil for frying

Slightly thaw raviolis (15 minutes or so).  Combine cracker crumbs with ¼ cup parmesan cheese in one bowl.  Beat egg and half & half in another bowl.  Dip raviolis in egg mixture then coat both sides in crumbs.  Deep fry in 2 inches of hot oil (325º) for about 2 minutes (flipping once during cooking).  Sprinkle with parmesan cheese and serve with marinara sauce and bread sticks.

© Crackerberries 2011

Pork & Pear Combos

Porky Pear Egg Rolls

1 lb pork tenderloin cut into bite size pieces

½ tsp fresh ground pepper

½ tsp garlic powder

½ tsp Creole seasoning

1½ tsp fresh ground gingerroot

1 tsp allspice

1 cup finely chopped pears

1 onion, chopped

1 tbsp brandied pear preserves

8 egg roll wrappers

Oil for frying

Sprinkle pork with pepper, garlic powder and Creole seasoning.  Cook in large skillet until no longer pink, remove from pan.  Cool slightly and then chop up very fine, almost minced.

Add onions and pears to same pan as pork was cooked in and sauté 5 minutes or so.  Return pork to pan and add gingerroot, allspice and pear preserves; cook just until aromatic and hot.  Remove from heat.

Let mixture cool for about 15-20 minutes.  Spoon 2 Tbsp into each egg wrapper and roll and seal like a present.  Deep fry at 350º until golden brown, turning occasionally (about 2 minutes per side); drain on paper towels and serve with fried rice and homemade duck sauce (A.K.A. Brandied Pear Preserves)

© Crackerberries 2011

No Bake Cookies

Chocolate for BREAKFAST

This is my way of it being okay to have chocolate for breakfast.  What?  There is a good healthy dose of oatmeal in each cookie!

2 cups sugar

3 tbsp cocoa

¼ cup butter

¼ cup butter flavored Crisco

½ cup milk

3 cups rolled oats

1 tsp vanilla

2½ heaping tbsp chunky peanut butter

¼ cup toasted coconut

½ cup raw peanuts

Melt butter and Crisco together in medium/large sauce pan; add sugar, cocoa and milk and bring to a boil.  Boil one minute and remove from heat.  Stir in peanut butter, vanilla, oats, peanuts and coconut.  Drop by mounds on waxed paper and let cool completely (they will harden as they cool).  Great with morning coffee!

© Crackerberries 2011

Mini Jalapeño & Chive Cornbread Loaves

1½ cups self-rising cornmeal

¾ cup milk

1 egg

1 Tbsp oil

1 cup fresh chives

1 cup shredded mozzarella

8 slices (pickled or fresh) jalapeños

Combine milk, egg and oil together in large measuring cup.  Pour over cornmeal in large bowl and mix just until moist.  Fold in chives and most of mozzarella (save some to sprinkle on top).  Spoon into greased mini loaf pans; sprinkle with leftover mozzarella and add two slices of jalapeño to tops of each loaf.  Bake 375º for 20-25 minutes.  Let cool a few minutes before removing from pan and serve warm.

© Crackerberries 2011

ECCENTRIC-sities

          I notice on my bulletin board there is a note card cut into the shape of a butterfly and on the note card is written: Hebrews 4:13 And there is no creature hidden from His sight, but all things are naked and open to the eyes of Him to whom we must give account. When I put that scripture on there I was thinking that the butterfly once was perhaps an ugly caterpillar before it went through its metamorphosis— in a sense naked before giving account.  I contemplate the scripture and I think about people. 

          When I was very young I used to stay at my grandparents house a lot. Whenever we would go to town for groceries or to the bank or to the library I would notice a bony older man with wispy, thin white hair.  He would be dressed in white from head to toe; white shirt, white pants, white shoes and he even wore white gloves.  My grandmother told me that he dressed that way because he used to work on type writers and it was very important that he keep clean so when he went to work on them, there would be no dust or anything to ruin the keys.  Now that I think about it, I think she made that story up so that I would be more careful with the typewriter that I wrote short stories on at her house.

          A few years after, while attending grade school I remember a little girl named Cecilia Pinto.  She always wore outdated raggedy clothes and she looked like she didn’t own a comb or a brush.  Everyone made fun of her and no one wanted to be her friend (me included).  Some people said she got lice and after that she never came back to school, but no one really seemed to miss her.

          Years later, in a different town, after reaching adulthood, I remember another  man somewhat skeletal with a drawn in face.  He would always have on a green Army coat and sometimes he would be carrying a bag, but always walking.  His hair was stringy but combed back with some sort of Brylcreem or something similar.  He would stop every few feet or so and put his index finger up to an imaginary chalkboard and he would seem to be carrying the numbers of some complex math problem.  For me it was quite interesting to watch him.  They called him "the counting man".

          Several years after that, another town, another oddball whose name was Bobby.  He could be spotted either walking or sometimes driving a beat up old Ford Escort that was missing the driver’s side door.  He had Tourette syndrome and would go off at a moments notice on a tirade of explicit language filled with vehement.   Where ever he was off to he was always in a hurry and occasionally he would look back and brush away the imaginable people he seemed to constantly have following him.

          As I recall this wayward group of minorities, I rest again on Hebrews 4:13 where "...all things are naked and opened to the eyes of Him...".  I am now plagued with curiosity about these people.  What happened to them?  Where did they end up with their lives?  I never spoke a word to any of them, yet now I can remember each of them vividly in my mind.  Isn’t it interesting how people can exist in the background of our survival and we can live our lives not even acknowledging them or giving them the time of day?  Still years later, they stick out in our mind and we remember them, not for anything great that they have done, but for who they were.  Nevertheless, we shy away from people like them because they are not like us.  They are different.

          Our human nature is to crave attention and appreciation.  We all crave to have a pat on the back or an occasional “Atta-boy”.  I recognize this with my dog when he comes to me every morning after his breakfast.  If I’m not attentive he will paw me to death until I give him the attention he craves by petting him until he has a loud human like burp.  We all need that attention and yet sometimes it comes in ways we don’t recognize. 

          The people mentioned above got plenty of attention, but not appreciation; laughed at, pointed at, ridiculed, made of fun of, mocked.  Most likely not the attention they craved.  I can never go back and change things I should have done, could have done, would have done if I only knew then what I know now.  But today is different.  Today is a whole new day.  Today I won’t be afraid of the things that I don’t understand.  Today I’m going to be the one that is different.  ☼

© Crackerberries 2011

Braised Rabbit

The rotisserie rabbit has been such a big hit for this blog I thought I should add another rabbit recipe.

2½ lbs rabbit pieces

1 lemon, sliced

1 tsp dry mustard

1 tsp paprika

¼ tsp cayenne pepper

½ tsp black pepper

1 tsp garlic powder

1 onion, thinly sliced

1 green, red or yellow pepper, thinly sliced

1 pint stewed tomatoes

1 cup chicken broth

½ cup white wine

1 bay leaf

½ cup flour (more or less)

2-3 tbsp vegetable oil

Cover rabbit pieces with cold water and lemon slices and soak overnight in fridge.  The next day, drain the rabbit and pat the pieces dry with paper towels.  (Soaking overnight with lemon helps whiten the meat and remove any strong gamey taste).

Mix flour, mustard, paprika, peppers and garlic powder together in medium bowl.  Dredge the rabbit pieces through the flour mixture.  Heat oil in large cast iron skillet and fry the rabbit on all sides until golden brown; remove to plate and cover with aluminum foil to keep warm. 

Cook the onion and peppers in the same pan juices for one minute.  Add tomatoes, chicken broth and bay leaf and bring mixture to a boil.  Return rabbit to the pan and spoon the sauce over. 

Partially cover and cook over medium low heat for about 45 minutes; add wine last and cook for 10 more minutes.  Remove bay leaf before serving. 

Yield: 4 servings

© Crackerberries 2011

Yankee Jambalaya

½ lb pork tenderloin chops

1 lb shrimp

1 onion, chopped

2 stalks celery, chopped

3 cloves garlic, minced

2 cups chicken broth

½ cup stout beer

1 qt stewed tomatoes

1 tbsp oil

¾ cup rice

1 tsp thyme

1 tsp basil

¼ tsp cayenne pepper

1 bay leaf

1½ tsp Creole seasoning

Chop pork tenderloin into ½ inch chunks; sprinkle with Creole seasoning and cook in hot oil with garlic for about 8 minutes.  Add celery and onion and cook 5 minutes longer.  Pour in chicken broth, beer, tomatoes rice, thyme, basil, pepper and bay leaf; bring to a boil.  Reduce heat, cover and cook 15-20 minutes.  Stir in shrimp and return to boil, reduce heat and cook covered about 5-10 minutes longer or until shrimp is pink and opaque.  Discard bay leaf before serving.

 

© Crackerberries 2011

Is That a Turtle in My Soup?

Is That a Turtle in My Soup ?

          The sky is ominous and Charlie has been barking most of the morning.  I’ve been out several times to see what the issue is but I have no idea what would be causing him to bark continuously.  He is facing the garden area and I’ve been through it three times looking for little critters; rabbits, squirrels, birds, yet there is nothing that my old eyes can see.  

The compost pile catches my attention and I open the make shift gate which is a pallet.  This is to keep the critters out and the compost in.  I find what I am looking for and what has kept Charlie preoccupied most of the morning.  It is a little box turtle.  It quickly senses my presence and pulls its head into its shell and closes up shop.  It is as interesting to me as it has been to Charlie.  I never noticed how a turtle closes its shell before today.  I am curious as to what it is eating from the compost; coffee grounds, egg shells, onion peelings, more coffee grounds, an avocado peeling, potato peelings?  I notice a baby chameleon skirting around the pallets.  I watch both the turtle and the chameleon for a few minutes wondering if the turtle will poke his head back out and perhaps eat the chameleon.  At that thought the chameleon, as if he could read my mind, disappears off into the compost pile.

After several minutes I decide that the turtle is not going to pop his head back out, so I go back to the house to work on my list of things to do.  Charlie continues to bark.  I think about bringing him close to the turtle, but decide that would be a disaster and he would probably try to play with it and end up killing it like he did the possum.

When I go back out the second time the turtle has moved about four feet from where it was to the top of the compost pile.  I sneak up on it slowly.  It spies me but does not retreat to its shell.  It stays completely still watching me as I’m watching it.  It has a piece of grass in its mouth.  I watch it watch me.  We are having a stare down.  It is apparent that it will not move while I am close watching so I leave.

A little while later I go back a third time to see how far the little turtle has travelled but I cannot find it.  I look everywhere and it is nowhere to be found.  I wonder how a little turtle can move so far in such a short time and I am reminded of James 5:11 ~ Indeed, we count them blessed who endure.  You have heard of the perseverance of Job and seen the end intended by the Lord — that the Lord is very compassionate and merciful.  PERSEVERANCE!

The turtle had a goal, a place to go.  Although I frightened it and prevented it from moving as quickly as it may have journeyed it was indefatigable.  Sometimes I think I have to be more like the turtle with my faith and my trust in the Lord.  Persevere.  Sometimes I feel like I am just going along slow and never reaching my goal. I realize my earthly goal can never compare to my heavenly goal.  But sometimes I feel like God has put me in a place not unlike the island of Malta where he stranded Paul; a time to be slow, a time to reflect, a time to heal, a time to be patient.  {Ecclesiastes 3:1-8}  There is a time for everything.

Living in a fast paced world, this is very bizarre to me.  Things need to be done.  I am impatient.  I want to race for the crown.  I want it now.  I want my knowledge.  I want my wisdom.  I want it now.   For three days I have been plagued with a terrible headache.  I never have headaches that last for more than a couple of hours.  I reflect on the turtle.  I am reminded that every single moment that God gives us is a teaching moment or a learning moment.  Am I teaching or am I learning?  The turtle is put in my life to teach me to slow down.  Will I learn?

Therefore we also, since we are surrounded by so great a cloud of witnesses, let us lay aside every weight and the sin which so easily ensnares us and let us run with the endurance the race that is set before us.  Hebrews 12:1

Just because I have a list of things to do and just because I want to get them done and get them done now, doesn’t mean it is the right thing to do or the right time to do it.  There is a time for everything.  There may be something that hinders our race (like a headache) to the crown, but if we are open to God’s leading and if we are indefatigable and we persevere, God is faithful.  He gives us not always what we want but always what we need.

© Crackerberries 2011

Brandied Pear Preserves

3½ quarts peeled, cored and chopped pears

2¾ cups water

10 cups sugar

1/3 cup lemon juice

¼ cup Gran Gala Liquor

Combine pears and water and cook on medium high heat, covered for one hour.

Gently mash pears.  Measure 2½ quarts mashed cooked pears.  Add 10 cups sugar and 1/3 cup lemon juice.  Cook 50 minutes until gel stage (220º). 

Remove from heat and stir 5 minutes to prevent fruit from floating.  Stir in stir in ¼ cup Gran Gala triple orange liquor; spoon into hot sterilized jars and process in boiling water bath 20 minutes. 

Yield: 6 pints

© Crackerberries 2011

Spicy Beef & Broccoli

½ lb tender beef, cut into thin slices

1 tbsp corn starch

4 tsp corn starch

4-5 tbsp soy sauce

1 tsp sugar

1-2 tsp red pepper flakes

1 tsp fresh grated ginger root

1 tbsp minced garlic

2 cups broccoli florets

8 oz can water chestnuts, drained

1¼ cup water

1 onion chopped

Vegetable oil for cooking

Hot cooked rice

Combine beef, 1 tbsp cornstarch, 1 tbsp soy sauce, red pepper flakes, sugar, ginger and garlic in a small bowl; mix well and set aside for 15 minutes.

Combine water, 4 tsp cornstarch and remaining 3-4 tbsp soy sauce; (add a third tsp of red pepper flakes if you like it spicy) mix well and set aside.

Heat 1 tbsp vegetable oil in large wok over high; add beef and stir fry for 1-2 minutes.  Remove from pan and add 2 tbsp oil and heat over high.  Add broccoli, water chestnuts and onions and stir fry 4-5 minutes.   Stir in beef and soy sauce/water mixture and cook, stirring constantly until mixture bubbles and thickens.

Serve immediately over rice.

© Crackerberries 2011

The Green Monster

THE RED HORNED GREEN MONSTER

It was a beautiful sunny day and I was out in the garden pulling up weeds.  I saw this very interesting creature on one of my tomato vines.  It was a lime green large caterpillar of sorts, with a red horn at one end of it.  It was some what leathery looking with white strips and little black dots.  I had never seen anything quite like it.  I left it basking in the sun on my tomato vine thinking this would be cool to see it transform into a beautiful butterfly.  I went about my business of pulling weeds in the garden.

The next day I was out in the garden and I noticed my tomato plant.  It reminded me of Charlie Brown’s Christmas tree.  I quickly began to inspect it for bugs but all I could find was the beautiful leathery caterpillar.  After a little research on-line I found this little critter is very damaging to tomato plants.  So much for raising a beautiful butterfly; it went straight to the chicken pen. 

After it oozed out this purplish inky goop from where the horn was, a couple of chickens fought over it, pulled it in half and munched it down.  I assume the ink stuff was some sort of defense mechanism and I was a little concerned for the chickens that ate it hoping they weren’t poisoned.  They wiped their beaks off in the dirt and went about their normal scratching and pecking business.

We are similar to the caterpillar in a sense because we have the capability to destroy everything that comes in our path. “Hell and Destruction are before the Lord, so how much more the hearts of sons of men.” {Proverbs 15:11}  Wicked people plot deception in which the innocent are captured and victimized.  From what I gather, the caterpillar eats everything in its path until it cannot eat anymore and then it burrows into the soil and remains under ground through the winter going through a metamorphosis.  In the spring it emerges as a moth.  It transforms into something not as destructive as it once was.

The Lord looks from heaven; He sees all the sons of men.  From the place of His dwelling He looks on the inhabitants of the earth, He fashions their hearts individually; He considers all their works {Psalm 33:13-15}.  God created every single creature for a purpose.  The red horned green monster destroyed several of my tomato plants throughout the summer.  There were more than one of these little creatures and every one I caught I fed to the chickens.  These caterpillars reminded me that once God gets a hold of our hearts the renewal of our mind is transformed into a new creation {Romans 12:2 and 2 Corinthians 5:17 respectively}.   Okay, so the ones that I caught transformed into chicken feed, but you do get the idea, yes?

We may not like all of the creatures that He created and we may question for what purpose it was created.  We may even feel this way about people sometimes.  As I reflect on the green leathery caterpillar with the red horn, I am reminded how I thought it was pretty at first.  But then I saw how destructive it became.  Once it turned into a not so pretty moth, it wasn’t as destructive any more.  We should remember that people can sometimes be the same way.  I was — sometimes I still am.  They may be really pretty on the outside but inside they are full of destruction.  Everyone is born that way; it is inherited by nature.  Of course you cannot scoop them up and feed them to the chickens, but you can pray for them and be patient with them and show them the love that Christ showed you. 

Once God gets a hold of their heart the metomorphosis will begin.                                                             

© Crackerberries 2011

Pear Pie

{Tastes like pear crisp)

We have a friend that brought us a few pears for processing.  A few in this neck of the woods equals about 50 pounds.  I’ve processed sour pear chutney, pear butter and pear preserves… pears coming out the ears.  Here is a pear pie I kind of just whipped up out of the blue.  If anyone is interested in any of the other pear recipes, let me know, I’ll share.

Graham cracker crust:

1¾ cup graham cracker crumbs

¼ cup sugar

¼ cup flour

5½ tbsp melted butter

Combine all ingredients and mix well.  Press into 10” pie plate.  Bake 350º for ten minutes.  Let cool.

Filling:

7 cups peeled, cored and sliced pears

1 tbsp grated orange rind

4 tbsp fresh squeezed orange juice (from the orange)

½ cup sugar

Combine all ingredients; mix well and spoon into prepared crust.

Topping:

¾ cup flour

6 tbsp butter

¼ tsp ground cloves

¼ tsp ground mace

½ tsp cinnamon

½ tsp allspice

½ tsp cardamom

Combine all ingredients except butter and mix well.  Cut butter into mixture until crumbly.  Sprinkle over pears and bake 400º for 45 minutes, reduce heat to 350º and bake 15-20 minutes longer until pears are tender.  Serve with whip cream or my favorite, vanilla ice cream; I love it for breakfast.

© Crackerberries 2011