Official FHC recipe book submission thread...

Pickled Eggs and Beets

3 dozen hard boiled eggs
1 1/2 c white vinegar
4 cans cut beets
5 heaping teaspoons sugar
1 light tbsp sal
1 tsp black pepper

Place eggs in 1 gallon glass jug. Add beets with juice from 3 cans and just the juice from the 4th can. Add salt and pepper and sugar. Add just enough water to cover all contents in jar. Shake the jar to mix spices and sugar. Refrigerate 5-7 days.

 

Baked Pineapple

1 large can crushed pineapple (drained)
1/4 c sugar
1 tbsp cornstarch
2 eggs beaten
1/4 c water
1 tbsp butter melted
dusting of cinnamon

Mix. Pour into 9x9 baking dish. Top with cinnamon. Bake 45 minutes at 350

 

Shrimp Dip

2 cans deveined shrimp
2 tsp horseradish
dash worchestershire sauce
squirt lemon juice
a dash of ketsup and mustard
1 package cream cheese softened with milk
16 oz jar of Miraclewhip.

Mix, chill, serve with pretzels sticks or crackers

 

Julie's BBQ Sauce

1 1/2 c brown sugar
1 1/2 c ketchup
1/2 c white vinegar
1 c unsweetened applesauce
1/2 c water
1/2 c worchestershire
2 cloves garlic or equivalent wet garlic
1/2 tbsp dry mustard
2 tsp paprika
2 tsp salt
1 tsp onion powder
1 tsp black pepper
2 dashes Texas Pete's hot sauce
1 dash liquid smoke
1/2 tsp crushed red pepper (optional)

Bring to boil, simmer 1/2 hour stirring often. Allow to cool.
Yields 1 qt of sweet tangy thick sauce.

 

WHEW !!

I thought I was going to have to ask any Julie I came across how to get her sauce

 

You can buy shrimp in a can

 

I honestly had no idea. But being from the coast, literally a few miles from the coast growing up, shrimp were caught fresh personally through the year or bought at the store on ice from off a local boat (in season ). I did learn later in lif that you could buy them in bags frozen but that was the extent of which I thought they were available .

All that said I really am not a fan of shrimp. I will eat them, just don't love them.

 

Pizza:
Preheat oven to whatever the box says. When stove is preheated remove pizza from the box and cook for as long as the box says. Eat the entire pizza and fall asleep in the recliner.

 

We have a pizza oven.It takes up a lot of space on the counter. It does a good job with frozen pizza's. Our directions differ from yours.

 

your's includes the beer?

 

Ingredients:

25 pounds coarse ground white corn meal, enough to fill half of your barrel/container

50 pounds of sugar – 1 pound of sugar per gallon of water of total volume

1 gallon of malt – can be corn, barley, rye or a combination.

Directions:

Boil the water and pour over the cornmeal to cook. Allow them to cool to the touch. Add sugar and malt and stir in well. Leave it for a day. The following day the mix should be bubbling on top, stir it one last time and then leave it.



After a couple of days, when all activities in the mash has stopped, it should be ready

 

there may or may not be some other cooking instructions...

 

In grad school I helped a buddy transfer his mash to a still. I'm sure the statute of limitations has lapsed on that by now(plus he died in a tragic hunting accident over a decade ago so can't get him in trouble, that's the sad truth)....and hey I'm no expert so I might have been mistaken on what I saw anyway.

 

Works great with venison too. One of my main motivator to hunt.

 

Heres a turkey recipe we really like...
https://www.google.com/url?sa=t&sou...IwB3oECAEQAQ&usg=AOvVaw0n1tw0YkdnOEe2l-k5c8iq

 

Steak, steak and more steak!