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Earth-n-Trees

Recipes

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Marinara Sauce

Ingredients

  • 1 can Tomato
  • 1 tsp Olive oil
  • 2 tsp Dry Basil
  • 1 clove Garlic
  • 1 tsp Onion powder

Instructions

  • Boil tomato sauce
  • add oil, basil, garlic and onion
  • boil and stir for 15 min
  • Blend smooth

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Meat Balls

Ingredients

  • 1 lb Ground Beef 80% lean
  • ½ C Bread Crumbs Italian
  • ¼ C Milk
  • ½ tsp Salt
  • ½ tsp Worcestershire Sauce
  • ¼ tsp Black Pepper
  • ¼ C Onion finely chopped
  • 1 Egg

Instructions

  • Spray baking sheet with Pam and preheat oven to 400°F
  • Mix all ingredients in large bowl.
  • Shape into 24 1.5" balls
  • Place 1" apart on sheet
  • Bake uncovered for 22 min
  • Serve in slow cooker with half BBQ sauce and half Grape Jam on WARM

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Mozzarella Sticks

Ingredients

  • 1 lb Mozzarella
  • 1 Egg
  • ¾ C Bread crumbs Italian Style
  • 1 Tbs Olive Oil or pam

Instructions

  • Preheat oven to Broil
  • Chop mozzarella into sticks
  • Beat egg
  • Dip mozzarella sticks one at a time in egg and than bread crumbs
  • repeat for double coating
  • Brush with oil and place on pan
  • Broil for 2 min than flip for 2 more min (no more than 4 min total or the cheese melts out)

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Butternut Squash Soup

Ingredients

  • 2 Tbs Butter
  • 1 Onion chopped
  • 2 tsp Ginger grated
  • 1 tsp Chili Powder
  • 1 Butternut Squash
  • 1 can Chicken Broth
  • 1 can Evaporated Milk
  • ½ C Coconut Milk

Instructions

  • Cut Squash in half and lay open side down on cookie sheet, then bake at 350°F for 90 min.
  • Melt Butter in pot and stir in Onion, Ginger and Chili Powder. Cook till onions are soft.
  • Remove Squash from peel and add with Broth to pot. Simmer for 30 min.
  • Stir in Evaporated Milk and Coconut Milk. Add Salt and Pepper to taste.
  • Cook for 5 – 10 min, than puree.
  • Serve. Top with Sour Cream and Thyme.

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Chicken Stew

Ingredients

  • 2 lbs Chicken
  • 4 tsp Olive Oil
  • 1 bulb Garlic
  • 2 can Chicken Broth
  • 2 can Golden Mushroom soup
  • 3 C Water
  • 1 C Onion chopped
  • 4 Bay leaves
  • 2 vegetable bouillon
  • 2 C Potatoes cubed
  • 1 C Celery chopped
  • 1 C Carrots chopped
  • 1 C Green Beans snapped
  • 1 C Peas
  • 1 C Leaks chopped
  • 1 C Corn
  • ½ tsp of each: garlic powder, onion powder, oregano, cumin, ginger, allspice, basil, nutmeg, mustard

Instructions

  • Cut chicken into cubes and sear with garlic, poultry seasoning and olive oil.
  • Place in Slow Cooker with Mushroom soup, chicken broth, water, and bouillon.
  • Set on HIGH for 1 Hour.
  • Add the rest of ingredients to pot, Set on HIGH for 3 Hours

Notes

When using dehydrated vegetables, use 1/2 Cup instead of 1 Cup.
Add as many different vegetables as you can find in season to this recipe.

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Potato Soup

Ingredients

  • 3 Bacon
  • 1 C Onion chopped
  • 3 lbs Potatoes chopped
  • ½ C Water
  • 2 can Chicken Broth
  • ½ tsp Salt
  • ½ tsp Pepper
  • 2 C Milk
  • 1 C Cheddar Cheese shredded
  • Fresh Chives

Instructions

  • Cook Bacon in pan, remove when crispy and save 2 tsp of drippings.
  • Fry Onion in Bacon drippings.
  • Add Potato and cooked onion to slow cooker. Add Water, Broth Salt and Pepper.
  • Cook LOW for 8 Hours
  • Stir in Milk and ¾ C Cheese.
  • Cook HIGH for 20 min
  • Serve and sprinkle Bacon and remaining Cheese on top.
    – Add Chives and Sour Cream if desired.

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Split Pea Soup

Ingredients

  • 1 lb Dried Split Peas
  • 8 oz Ham Steak chopped
  • 1 Onion chopped
  • 1 can Chicken Broth
  • 6 cloves Garlic chopped
  • 4 Bay Leaves
  • 1 Bouillon Cube
  • 6 C Water
  • ½ tsp of each: Mustard Seed, Black Pepper, Thyme

Instructions

  • Add first 8 ingredients through Water to pot.
  • Low Boil for 1 Hour, stirring occasionally to keep peas from sticking to the bottom.
  • Remove from heat.
  • Remove Bay leaves
  • Add Seasoning (Mustard Seed, Pepper and Thyme)
  • Blend with Inversion Blender.

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Tomato Basil Soup

Ingredients

  • 2 can Tomatoes diced
  • ¼ C Basil chopped
  • 1 Tbs Garlic minced
  • 1 tsp Black Pepper
  • 1 Onion chopped
  • 1 C Heavy Cream
  • 2 can Chicken Broth
  • 2 C Parmesan Cheese
  • 3 Tbs Butter
  • ¼ C Flour
  • 1 C Heavy Cream

Instructions

  • Add Tomatoes and next 7 ingredients (through Broth) into slow cooker.
  • Cook LOW for 4 Hours
  • Prepare "Roux" by melting Butter in sauce pan.
  • Add flour and slowly whisk in 1 cup Heavy Cream
  • Add "Roux" and Parmesan Cheese to Slow Cooker and stir.
  • Cook LOW for ½ Hour
  • Serve, top with Basil and Parmesan.

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Baked Butternut Squash

Ingredients

  • 1 Qt Butternut Squash cubed
  • 2-4 Tbs Olive Oil
  • 2 Clove Garlic chopped
  • Salt & Pepper

Instructions

  • Preheat Oven to 450°F
  • Coat in oil and spread in pan or baking sheet
  • Bake for 30 min
  • Flip and Bake for 10min
  • Squash should be toasted and black in some places.

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Eggplant Spread

Servings: 3 Pints

Ingredients

  • 1.5 lb Eggplant
  • 5 Tbs Olive Oil
  • ½ C Tomato
  • 2 clove Garlic chopped
  • ½ C Onion chopped
  • ¼ C Carrot chopped
  • ¾ C Bell Pepper chopped

Instructions

  • Peel Eggplant, chop, than press out moisture.
  • Stir Fry with 3 Tbs Oil
  • Add 2 Tbs Oil, Carrots, Onions, and Bell Peppers. Fry till soft plus 5 min.
  • Add Tomato and Garlic, than simmer 7 min.
  • Serve warm or cold, chunky or pureed.

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Garlic Mashed Potatoes

Servings: 10

Ingredients

  • 3.5 lbs Red Potatoes
  • 2 C Half and Half
  • 6 oz Parmesan Cheese grated
  • 6 cloves Garlic crushed

Instructions

  • Chop potatoes, place in large sauce pot and cover with water.
  • Bring to rolling boil until potatoes fall apart when poked with a fork.
  • Heat Half and Half in medium sauce pot and with Garlic until simmer, than remove from heat and set aside.
  • Remove potatoes from heat and drain water.
  • Mash potatoes in pot, add garlic cream mix to potatoes and Parmesan.
  • Blend with inversion mixer and serve.

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Chickpea Curry

Ingredients

  • 1 Tbs Olive Oil
  • 1.5 C Onion chopped
  • 1 C Carrot Sliced
  • 1 Tbs Curry Powder
  • 1 tsp Brown Sugar
  • 1 tsp Ginger grated
  • 2 cloves Garlic
  • 2 tsp Chili Powder
  • 3 C Cooked Chickpeas
  • 1.5 C Potatoes cubed
  • 1 C Bell Pepper diced
  • 1 C Green Beans snapped
  • ½ tsp Salt
  • ¼ tsp Black pepper
  • ⅛ tsp Red Pepper
  • 2 C Tomato diced
  • 1 C Vegetable Broth
  • 1 C Coconut Milk

Instructions

  • Stir fry Onion and Carrot in Oil for 5 min until tender.
  • Add Curry Powder, Sugar, Ginger, Garlic and Chili. Stir and Cook 1 min.
  • Place Stir fry in Slow Cooker.
  • Stir in Chickpeas and next 8 ingredients through Broth.
  • Cook HIGH for 6 Hours
  • Add remaining ingredients and stir.

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Cajun Mac & Cheese

Ingredients

  • ½ Red Bell Pepper chopped
  • ½ Onion chopped
  • 1 Tbs Olive Oil
  • 2 clove Garlic chopped
  • 6 oz Andoville Sausage cajun
  • ¼ C Green Onion chopped
  • 8 oz Large Elbow noodles
  • 1 Tbs Cajun Seasoning
  • 1 Tbs Butter
  • ¼ C Flour
  • 1 C Milk
  • 1 C Cheddar finely shredded
  • 1 C Monterey Jack finely shredded

Instructions

  • Cook Noodles
  • Place in baking pan (9" x 9")
  • Cook Vegetables, Sausage (quartered and chopped), Seasoning and Olive Oil in pot till soft.
  • Mix into pan with noodles.
  • Mix Butter, Flour and Milk in same pan used for Vegetables. Cook till blended.
  • Add Cheese and cook till creamy.
  • Pour over Noodles and mix well.
  • Bake in oven for 15 min @ 350°F

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Jambalaya Fettuccine

Ingredients

  • 1 tsp Salt
  • ½ tsp Cayenne Pepper ground
  • 1 tsp Paprika
  • ½ tsp Garlic powder
  • ½ tsp Onion powder or flakes
  • 1 lb Chicken chopped
  • ¼ C White Wine
  • 1 can Chicken Broth
  • 13 oz Kielbasa sliced
  • 1 can Tomato
  • ½ lb Fettuccine
  • 3 Tbs Olive Oil
  • 1 Bell Pepper sliced strips
  • 1 Onion sliced strips
  • 4 cloves Garlic chopped

Instructions

  • Cook Fettuccine in pot of boiling water with 1 Tbs Oil for 12 min.
  • Brown Kielbasa in skillet.
  • Mix Salt, Cayenne, Paprika, Garlic powder, and Onion powder in container. Set aside
  • Add Kielbasa to a large pot with 1 Tbs oil, Tomato, Bell pepper, Onion, Garlic, and Half of Broth, than boil down while stirring occasionally.
  • Brown Chicken with 1 Tbs oil and half spice mix in skillet.
  • Add browned Chicken, Wine, rest of Broth and spice mix to pot with Kielbasa (scrape skillet and add chard scraps to pot for flavor)
  • When the large pot has cooked down to at least half you can serve spooned over drained Fettuccine.

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Beef Brisket

Ingredients

  • 3.5 lbs Brisket flat
  • 16 oz Catalina Dressing
  • 2 Tbs Apricot Preserve
  • 2 Tbs Ketchup
  • 2 pkts Lipton Onion Soup mix dry

Instructions

  • Preheat oven to 350°F
  • Mix all ingredients in pan
  • Make sure sauce is at the bottom, meat on top.
  • Cover with foil and cook 2.5 Hours.
  • Loosen foil and cool for 20 min
  • Remove Brisket and slice.
  • Add brisket back to sauce, cover with sauce and bake for 1 hour.
  • Serve

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Deer Roast

Ingredients

  • 12 oz Cream of Mushroom Soup
  • 2-4 lb Roast Deer or any other red meat
  • 1 Onion sliced
  • 1 Tbs Garlic powder
  • ½ tsp Salt
  • ½ tsp Pepper
  • 2 cubes Vegetable Bullion
  • Water

Instructions

  • Add all ingredients to Slow cooker
  • Add Water till meat is covered
  • Cook LOW for 7 Hours
  • Mix in chopped vegetables of your choice to make a full meal (potatoes, carrots, peppers, green beans, etc)
  • Cook LOW for 1 Hour

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Sausage with Pepper, Potato and Onion

Ingredients

  • ½ lbs Italian Sausage chopped
  • 1 Bell pepper sliced
  • 1 Onion sliced
  • 1 clove Garlic chopped
  • 2 Potatoes
  • Paprika
  • Olive Oil

Instructions

  • Cut Potatoes into cubes, coat in oil and sprinkle with Paprika.
  • Bake for 30 min @ 450°F
  • Chop Sausage and cook in skillet
  • Add Bell Pepper, Onion and Garlic to Sausage and continue to cook till soft.
  • Flip Potatoes and bake for 5 min
  • Place everything together and bake for 10 min

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Banana Bread

Ingredients

  • 1 C Flour
  • ½ tsp Salt
  • 1 tsp Baking Soda
  • ½ C Butter
  • 1 C Sugar
  • 2 Mashed over-ripe Bananas
  • 2 Eggs

Instructions

  • Preheat oven to 350°F
  • Grease and Flour 9" x 5" loaf pan
  • Stir Flour, Salt and Baking soda into large bowl.
  • Mix Butter and Sugar in small bowl.
  • Add Banana, then blend. Add eggs, then blend.
  • Pour small bowl into large bowl and mix well.
  • Pour into loaf pan and bake for 60-70 min.
  • Done when toothpick is removed clean after inserting into loaf.

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Hard Chocolate Fudge

Ingredients

  • 2 C Sugar
  • 1 C Milk
  • 3 oz Baker's Chocolate
  • 1 Tbs Peanut Butter
  • 1 Tbs Butter
  • 1 tsp Vanilla

Instructions

  • Warm pot and melt butter around inside edges.
  • Add Milk and Sugar, cook till dissolved.
  • Add Baker's Chocolate and stir until fudge reaches 245°F
  • Fudge should form ball into ball when dropped from spoon into cold water, then rolled between fingers.
  • Add Peanut Butter and stir till blended
  • Remove from heat and add Vanilla.
  • Pour into greased, shaped-pan quickly and let cool. I use silicon mold trays

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Marshmallow Cream

Ingredients

  • ½ C Butter unsalted
  • 7 oz Marshmallow Cream
  • ½ C Powdered Sugar
  • 1 tsp Vanilla

Instructions

  • Whip all ingredients together at room temperature
  • Keep cool or finished product will melt everywhere. Good on cakes or woopie pies.

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Peanut Butter Fudge

Ingredients

  • 4 C Sugar
  • 1 C Evaporated Milk
  • 2 Tbs Light Syrup
  • 1 Tbs Vinegar
  • 1 Tbs Butter
  • 18 oz Peanut Butter
  • 7 oz Marshmallow Cream
  • 1 tsp Vanilla

Instructions

  • Melt butter in pot and coat inside edges
  • Add Sugar, Milk, Syrup and Vinegar.
  • Bring to Boil and stir till 245°F
  • Fudge should form ball into ball when dropped from spoon into cold water, then rolled between fingers.
  • Remove from Heat and do not scrape sides after removal from heat.
  • Add Peanut Butter, Marshmallow Cream and Vanilla.
  • Stir till smooth
  • Pour into greased 7" x 9" pan

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Vanilla Butter Nut Cake

Ingredients

  • ½ C Shortening
  • 1 C Butter (2 sticks)
  • 3 C Sugar
  • 6 Eggs
  • 3 C Flour
  • 1 C Milk
  • 1 Tbs Vanilla Butter Nut Flavor (not imitation)

Instructions

  • Preheat oven to 325°F and grease 10" tube pan( or 2 loaf pans).
  • Mix Shortening and Butter in mixing bowl.
  • Mix in Sugar gradually, then add eggs.
  • Pour Milk in glass with Flavor.
  • Alternate adding Flour and Milk mixture to bowl while mixing. Adding flour too fast will create flour dust everywhere.
  • Pour mixture into pan and bake for 90 min
  • Check with toothpick to see if insides are cooked

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Lime Aid

Ingredients

  • 3 Limes
  • 1 Qt Water
  • ¼ C Sugar

Instructions

  • Juice Limes
  • Add Lime juice, water and sugar together.
  • Can be diluted further if desired.

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Party Drinks

Ingredients

  • White Rum
  • Lime
  • Mint
  • Sugar
  • Blue Curacao
  • Pineapple Juice
  • Maple Syrup
  • Blueberries
  • Purple Grape Juice
  • Grenadine

Instructions

  • Mojito –
  • 1 part White Rum, 2 Part Lime Aid, Ice and Mint
  • Green Potion –
  • 3 oz Blue Curacao, 6 oz Pineapple Juice, 1.5 oz Lime Juice, 1.5 oz Maple syrup.
  • Black Potion –
  • ½ part Blue Curacao, 1 part whole Blueberries, 1 part Purple Grape juice, ¼ part Grenadine.
  • Blend in blender then strain.

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Pineapple Atole

Ingredients

  • ½ C Pineapple Juice or diced pineapple
  • ¼ C Corn Meal
  • 2 C Water
  • 2 Tbs Sugar
  • 1 tsp Cinnamon

Instructions

  • Blend all into pot except Corn Meal
  • Heat on low heat
  • Once it is simmering, then add Corn Meal
  • Serve warm in mug.

Canning Times

Pints

Pressure

Time

Beets

10 psi

30 min

Berry Juice and All Jams

5 psi

8 min

Peaches

5 psi

10 min

Tomatoes

10 psi

25 min

Soups

10 psi

75 min

Butternut Squash Cubed

10 psi

80 min

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Canning Beets

Instructions

  • Cut off tops 1" above beets
  • Wash Beets
  • Coat beets with thin layer of oil
  • Wrap in foil
  • Bake at 400°F for 60 min Turning once
  • Let cool before unwrapping
  • Cut off remaining tops
  • Cut into pieces and stuff in jars
  • Fill to line with water

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Canning Grape Juice

Instructions

  • Use food mill to separate seeds and skin from pulp and juice.
  • Strain juice through nylon strainer bag. (save pulp for dehydrator)
  • Boil juice to thicken for 5 min then can.

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Canning Tomatoe Sauce

Instructions

  • Cut tomatoes in half and lay open side down on baking sheet
  • Bake for 20 min @ 450°F
  • Let cool, then lift off skins.
  • Add pulp to pot and boil until pulp falls apart. Stir regularly.
  • Ripe tomatoes cook down faster and don't keep adding to pot after it begins to cook down.