If you joined us for Small Home Farm Radio’s special Thanksgiving episode, here are the recipes we shared with our listeners:
From Jackie Rousseau:
Brown some chopped onions in butter in the bottom of a pan. When partly cooked, add baby carrots or chunks of carrots, a little bit of sugar and a little water. Cover and cook slowly on a low heat until done. Salt and pepper to taste and serve warm.
From Cecily Lahey:
See the book Recipes from the Old Mill found in the Book of the Week from Episode 39.
From Barbara Lahey:
Sausage and Kraut One Pot Meal
Brown diced onions
Add 2 jars sauerkraut – drained & rinsed
Add some water – enough to see it just under the kraut. Mix in 1 c. brown sugar and let simmer for a while.
Add 2 packages Eckhart’s sausage cut into 3” lengths and place on top of kraut.
Now add Peeled potatoes cut in half – little reds are best
Last, add peeled apples – cored and halved
Sprinkle with sugar, and let simmer again using a heat diffuser between your pan and the burner if you have one. It acts as a double boiler so food doesn’t burn.
Mix up any dumpling recipe & scoop the dough on top of potatoes & apples.
Place lid on pot & let simmer for 20 minutes. Do not peek while it’s cooking! Serve immediately.
From Chelsea Daniels (The Canny Preserver):
Basic Tomato Sauce and Condensed Tomato Soup (click link to go directly to her website)
Ranch Seasoning Dry Mix
5T dried minced onions
7 tsp dried parsley
4 tsp salt
1 tsp garlic powder
FOR DRESSING: Mix 2 T dry mix with 1 cup mayo and 1 cup buttermilk OR sour cream
FOR DIP: Mix 2 T dry mix with 2 cups of sour cream
Taco Seasoning Mix
½ cup chili powder
¼ cup onion powder
1/8 cup ground cumin
1 T garlic powder
1 T paprika
1 T salt – Chelsea prefers sea salt.
¼ cup = 1 packet
Cream of “Something” Soup (you can add mushrooms, onion, celery, for that variety of cream soup, or use chicken boiullon and maybe some small pieces of diced chicken to use as cream of chicken soup)
1 cup non-fat dried milk
¾ cup cornstarch
¼ cup bouillon* (add this later)
4 T dried minced onions
1 tsp dried basil
1 tsp dried thyme
1 tsp pepper
FOR 1 CAN EQUIVALENT, USE 1/3 WITH 1¼ CUPS WATER & COOK UNTIL THICK.
Chicken Base (for gravies, soups, etc.)
Start with stock ingredients (whole chicken, onion, carrots, celery, garlic, water, salt & pepper
Let simmer for a few hours until the liquid is reduced and the vegetables have dissolved into the sauce strain before using.
* Chelsea likes to use “Better than Bouillon” instead of regular bouillon.
From Erin Lahey:
For the Pioneer Woman’s Mashed Potatoes recipe, go here.