Looking for a recipe? Ask for it here. If you have a recipe that’s been requested, let us know by posting a reply then go to Submit Recipes and add it! Please do not post recipes here in the replies. Thank you!
You must be registered to submit a recipe request.
Already registered? Use the login form at the top of the page.
Anyone besides me remember a recipe from the Campbell’s Soup can (I’m pretty sure it was on the potato soup can, since that was a primary ingredient in this chowder) for “Beef and Tomato Chowder”? At least, in my memory that’s what it was called. Mama made it using leftover roast beef for Sunday “supper” during the winter. To the best of my recollection, it started with 2 cans of potato soup, and 2 cups of chopped up leftover cooked beef… I am sure it had canned tomatoes but they must have been drained before cutting them up because it retained much of the “white chowder” appearance, and I think it had green bell pepper and maybe onion??? It was devine – we would absolutely lick the pan it was made in, even if my brother (very aptly) called it “dog barf chowder”…
Anyone got something like this in your vault???
Thanks in advance!
Bobbie in Cut-N-Shoot, TX
What do you use gingered honey for?
I started making batter bread, so I could get up at o’dark thirty and write/bake. The batter bread appealed to me as there was no kneading. I cannot imagine the mess I’d make at 4 a.m. trying to knead bread. Also, I could premeasure the dry/wet ingredients (yeast, salt sugar = 1 bowl, flour = 2nd bowl, oil premeasured in a 3rd. This meant I have to measure nothing, knead nothing, just remember the right order to mix the ingredients. (I can read at 4 am, not much else!) But the bread collapses in the oven too easily with any drafts, is hard to tell when it’s done, etc. Sooooooo, I’m looking for another recipe I can “premake” and NOT knead. Got any???
I just read your story on this soup and would love to make it for my family on those chilly fall and winter days. I’ve been looking for a good veggie soup recipe and yours looks so yummy!
Read Dede’s post on pork jerky and a local store had pork loin on sale relatively cheap. But I had my heart set on making Canadian bacon with it. I don’t have a smoker and will be baking it in the oven instead of smoking it but am getting confused with all the different recipes and “pink salt” vs. “tender cure”, whether to add herbs and one recipe with jalapena peppers, what?
Does anyone have a simple, oh-so-simple, recipe for a good, slow baked Canadian bacon?
Dede and Kelly B– at the Retreat this year you did some jerky. I can’t find the recipe on Farm Bell Recipes. Could you post it again? Thanks!
I’ve recently roasted some red peppers for the Ball Canning Roasted Red Pepper Spread recipe. However there is all that “juice” that is at the bottom of my bowl that I think I should be doing something with. Here is my question… what can I do with the great smelling “juice” left over from the roasted red peppers? Does one can it or mix it with something? What does one serve it with? Any suggestions welcome. It is sitting in the fridge in a plastic container… and I don’t wish to leave it there. Thank you. Sheila
Two recipes have been posted, but I can only find one. I would like to find the second posting.