Throat Lozenges

These lozenges are quick and easy to make and are a good alternative from the ones you get from the store.  Substitute in different flavorings for an endless variety of combinations.

4 Tbsp. Honey

½ C. Sugar

½ tsp. Cayenne Pepper, ground

1 tsp. Ginger, minced

1/8 tsp. Salt

Zest from one Orange

In a small saucepan, combine sugar, honey and cayenne.  Bring to a boil.  Cover with a lid and continue to cook on a low boil for about 4 minutes.  Remove lid and check temperature with a candy thermometer until temperature reaches 295 degrees.  Remove from heat and stir in ginger, salt and zest.  Let cool for 1 minute.  Drop by teaspoons onto parchment paper or you can use a small candy mold.   Cool until hardened.    

Wonton dipping sauce

Excellent complement for wontons, it really enhances the flavor of this delicious dish.  Equally good when drizzled over chicken, tofu or veggies.  Add more Sriracha to increase the heat to the level you prefer. 

½ C. Soy Sauce
1 Tbsp. Rice Vinegar
1 Tbsp. Chives, minced
1 Tbsp. Sesame Seeds
1 tsp. Sriracha

Mix all ingredients together. 

Sandwich Spread - (Tail of the Garden)

An old recipe handed down from my mother, which she received from my grandmother.  Excellent on burgers, hotdogs, or really any sandwich.  Can also stand alone or eaten on crackers.  You can substitute any relish type condiment with this spread. 

1 Doz. Green Peppers
1 Doz. Red Peppers
1 Doz. Green Tomatoes
5 Lg. Onions
1 Tbsp. Salt
3 C. Sugar
1 C. Cider Vinegar
½ C. Corn Starch
6 – 8 oz. Yellow Mustard
1 Qt. Miracle Whip

Finely grind peppers, tomatoes and onions.  Place in large bowl and cover with boiling water.  Let stand 10 minutes.  Add salt.  Let sit 5 minutes, then drain.  In a very large saucepan, combine sugar and vinegar.  In separate bowl, combine cornstarch with enough water to make a paste.  Add to the vinegar mixture.  Bring to a boil.  In sauce pan, stir in mustard and cooked vegetables.  Cook until blended, stirring frequently abut 20 minutes.  Remove from heat and add Miracle Whip.  Pour into clean canning jars.  Hot water bath jars for 15 minutes for jars to seal. 

Teriyaki Sauce

This is a good sauce that goes great with chicken, salmon or tofu. Grill your choice of protein, add crisp-tender veggies and toss with the sauce. Pair it up with rice and you have a fast weeknight meal.

1 C. Chicken Broth

1/3 C. Soy Sauce

1/3 C. Sugar

2 Tbsp. Mirin

2 Tbsp. Sake

In saucepan, combine all ingredients. Bring to a boil, then turn heat down to a simmer. Stir to dissolve sugar, continuing to simmer until sauce starts to thicken and turn syrupy.



Homemade Taco Seasoning

Pre-made seasoning can be so expensive.  And if your like me, when you get the craving for something with a Mexican flavor, you don't have those little packets.  We have been making this spice blend for so long, I can't remember when the last time was that I bought those little packets.  This is good for tacos, burritos, rice, etc.

 



½ C. Chili powder

2 Tbsp. Oregano, dried

2 Tbsp. Cumin

1 tsp. Garlic Powder

Mix all ingredients well. 

Mushroom Wine Sauce

Absolutely love this sauce.  It has a great taste and is so easy to make.  Give yourself enough time to let the sauce simmer and develop depth.  You can adjust the amount of sauce so want by changing the amounts of liquid, just keep the same ratio.  As always, never cook with a wine that you wouldn't drink on it's own. 

2 Tbsp. Butter

8 Oz. Sliced Mushrooms

2 C. Beef Broth

2 C. Dry Red Wine

1 tsp. Gravy Master

In large skillet, melt butter.  Chop mushrooms and add to skillet.  Stir and cook until softened.  Stir in the beef broth and red wine.  Simmer for about 15 minutes.  Add gravy master and black pepper. Simmer on low for 20 minutes.   Adjust all seasons to taste.

Jerky Marinade

This is the marinade that we use for deer jerky.  If you prefer, you could also use this for beef.  This recipe has just a hint of heat despite the cup of hot sauce used.

 

1 C. Hot sauce (we use Tapatio)
1 C. Soy sauce
1 C. Worcestershire
1 tsp. Liquid smoke
1 Tbsp. Onion Powder
1 Tbsp. Garlic Powder
½ C. Brown sugar
½ C. Ketchup

 Mix all ingredients in large container. Add the sliced meat and turn to coat all pieces evenly. Marinate in refrigerator at least 18 hours or up to 30 hours. Place in a single layer in a food dehydrator or hang by toothpicks on the oven racks. Time that it will take to fully dehydrate the meat will depend on the thickness of the slice and the cut of meat.

*When slicing the meat, it is helpful to have an electric slicer, because getting the meat into pieces that are of a consistent thickness is key to even dehydrating. Before slicing the meat, try putting it into the freezer so that it is semi-frozen. It will be easier to slice.