Blackberry Pie

6 servings

Crust:
13/4 c. Unsifted allpurpose flour
1/2 t. Salt
2/3 c. Shortening or lard ( set in frig for 15 min to get cold)
1/3 c. Ice cold water

Put flour and salt in a large bowl
Cut in shortening with pastry blender or fork or 2 knives until mix looks like large course crumbs
Sprinkle ice cold water over mix, using fork to stir gently to make it gather into a ball( might not use all water, the less water the more flaky) use just enough water to hold it together
Turn dough out onto a lightly floured board and shape with your hands into two balls, one slightly larger than other
You can refrigerate dough for one hour to make it more firm
Now roll out smaller dough ball on floured surface so that it extends a bit over your pie plate

Filling:
1 c. Sugar
1/4 c. All purpose flour
Dash of salt
4 c. Clean blackberries
1/2 t. Vanilla ( opt)

Mix sugar and flour in a bowl, add salt, then blackberries,  add vanilla if using, mix gently
Pour mix into empty pie shell
Now roll out the other pie crust for top crust
Crimp and trim edges
Slash top crust in about 4 places on top, to let steam escape
If you have any leftover dough, you can make decorative leaves etc for top

Bake in preheated 375 (f) degree oven for 25-30 minutes or until golden brown
This makes 1- 10" pie

Clovers Salad Dressing

The measurements are about:
1c. Oil ( i use olive or canola or whatever else i have really!)
2 T. Balsamic Vinegar
4 T. Rice Vinegar( theres different kinds, I usely have the one with garlic in it)
3-4 T. Sugar
1 T. & 1/2 t. Worcestershire
4 cloves garlic, minced up, or 2 t. Pd. garlic
1 T. Ginger minced or 1t. Pd. garlic
2 T. Soy sauce
3 T. Lime juice
2 t. Parsley, chopped up
Or wharever green herb i have in the garden
Salt & Pepper to taste

I mix it all up in a jar with a lid!
Use it on green salads, salads with meats
Be sure to adjust to your own taste!!

My strawberry Jam

I'm gona make some strawberry jam today, with the last of the strawberries I have.
So I'm using a new type of jar and new brand of pectin than I usually use
Here's the recipe and what I need for the jam.

Hulled strawberries- 4 cups mashed strawberries
1/2c-1 c. honey(if you don't wana use honey use 3/4-2 c. sugar, depending on how sweet berries are)
Pomona pectin(2t. pectin powder, 2t. calcium water)
jars- 6 of the 900-1/5 liter molded jars
my water bather- w/ insert thingy
funnel- to help me pour the jam into the fars
canning tongs- to lift the hot jars out when done

  I wash all the jars and rings and lids first of all with soap and water.

I kept the jars in some hot water while I prepared the strawberries.
the glass lids and rings I will boil for a minute just before I pour the
jam into them.

Prepare the pectin- Put 1/2 t. white calcium powder and 1/2 c. water in a small clear jar with a lid(I use canning jar, left over calcium water can be stored in refrigerator and used next time!) Be sure to shake well before using.

Mash strawberries, measure into the pot your gona use
Add the calcium water from the jar, stir well.
Measure sugar or honey into separate bowl. Thoroughly mix proper amount of pectin powder into the sweetening.
Bring fruit to boil.

Add pectin-sweetening mix stir vigorously 1-2 minutes while cooking to dissolve pectin
Return to boil and  then remove from heat.
Prepare the rubbers on the lids before you fill the jars,

 

 

Fill jars to 1/2 inch of top. Wipe rims clean.
Put the spring clamps in place and snap on.  You will only need 2 clamps for this size, and make sure they are put on opposite each other.

Place on rack in a water bath, the water

should be about the same hotness as the jam.
If needed pour more same temp.water to cover the tops about 1 or 2 inches.
Turn on the burner, wait for it to boil then process 10 min. ( add 1 min. more for every 1000 ft. above sea level).
Remove when done with canner tongs and set on a towel away from drafts. Let them cool.
When the jars are completely cool snap off the clamps, they are not needed to store jars.
If the jars sealed properly the rubber pull tabs will be facing down.

Very Good Bran Muffins!!

Bran muffins

These's muffins taste good and are
easy to make! Try them!!!
1 stick (1/2 cup) unsalted butter, softened
1/4 cup firmly packed light brown sugar
1 large egg, beaten lightly
1 cup sour cream
1/4 cup dark molasses
1/2 cup raisins
1 cup all-purpose flour
1 teaspoon baking soda
1/4 teaspoon salt
1 cup bran

In a large bowl with an electric mixer cream together the butter and the brown sugar until the mixture is light and fluffy, beat in the egg, the sour cream, and the molasses, and stir in the raisins. In a bowl whisk together the flour, the baking soda, the salt, and the bran, add the mixture to the sour cream mixture, and stir the batter until it is just combined. (The batter will be lumpy.) Spoon the batter into 12 well-buttered 1/3-cup muffin tins and bake the muffins in the middle of a preheated 400°F. oven for 15 to 20 minutes, or until they are golden brown and springy to the touch. Turn the muffins out onto a rack and let them cool.

 

Stew w/ Navaho bread

Beef Stew w/ Navaho Fry bread

This is how I make it! In the morning i go out into the garden and see what i have ready to pick, today it was some carrots and green beans, so gathered those up, went inside washed them off, snapped the green beans in half, cut up the carrots, set to the side for later. Here's the recipe:

Some kinda beef-diced up, I used chuck steak, but can use hamburger or sirloin, roast, etc
some vegetables- diced up, kinda like making a stew vegetables!
Broth-beef
1 bay leaf
diced tomatoes
some kinda tomatoes sauce or v-8 juice
salt and pepper
herbs- i gathered oregano, sage, summer savory, parsley, rosemary, chop them all up and set aside

i put a bit of the broth in the dutch oven and dump all the meat, the bay leaf and some garlic in to simmer till tender, .
When tender I add the green beans, carrots, v-8 or tom. sauce, diced tomatoes, herbs, pepper and salt if needed,  let simmer for a bit till vegetables are tender
Take out the bay leaf! Its ready if everything is nice and tender and juicy looking!
You can add beans also.

How I make the Navaho Fry Bread

about 4 c. flour
1 T. baking powder
1 t. salt
1 1/2 to 2 c.  warm water
about 1 c. of lard or some oil you use for frying

I put the flour in the bowl, add the baking pd, salt, mix it up.
Next I add the water, get it all mixed up in there, add more water if to dry.
kneed it a bit on the counter till its all smooth and satiny.

cover and let stand for about 15 min. under a cloth. letting it rest so it will be easy to roll or pat.
grab about 2 in ball of dough and pat or stretch or use the rolling pin to flatten out like a tortilla. Use flour if to sticky.
By this time your oil should be hot and waiting (so you have to pre-read the recipe!! to get this step!)
Put the dough in the pan, fry till golden brown, then turn and fry the other side till golden brown, take off drain and pat oil off. Ready to use!
Top with the above recipe, can eat like a tortilla or dip it!