Crockpot Onion Pork Roast

1 (2 pound) pork roast
3 Tbsp dry onion soup mix
3/4 cup beef stock
3 tablespoons soy sauce
2 tablespoons minced garlic

Mix onion mix, stock and soy sauce in crockpot. Place pork roast in crockpot and top with garlic. Cook on low 4 hours, then scrape off garlic and mix into au jus. Cook on low 1-2 more hours. Serve with mashed potatoes.

Ground Beef Bulgogi

1/4 cup brown sugar, packed
1/4 cup soy sauce
2 teaspoons sesame oil
1/2 teaspoon crushed red-pepper flakes
1/4 teaspoon ground ginger
1 tablespoon vegetable oil
3 cloves garlic, minced
1 pound ground beef

In a small bowl, whisk together brown sugar, soy sauce, sesame oil, red pepper flakes and ginger.
Heat vegetable oil in a large skillet over medium high heat. Add garlic and cook, stirring constantly, until fragrant, about 1 minute. Add ground beef and cook until browned; drain excess fat.

Stir in soy sauce mixture until well combined, allowing to simmer until heated through. 
Serve with rice.

Judy's Chicken Picatta

    2 chicken breasts, halved horizontally
    1/4 cup flour
    1 t salt
    2 tablespoons olive oil
    3 tablespoons butter, divided
    2 to 3 tablespoons dry white wine
    3 tablespoons lemon juice
    2 tablespoons capers

    Place chicken between plastic wrap and pound evenly until about 1/4 inch thick.
    Spread flour in a shallow dish; season with 1 teaspoon salt and 1/4 teaspoon pepper; whisk to combine. Place chicken in seasoned flour, turning to coat thoroughly, then tap off the excess.

    Heat the oil and 1 T butter in a large skillet over medium-high heat until butter starts to sizzle. Cook the chicken in batches (the cutlets should fit snugly in a single layer) until golden and cooked through, 2 to 3 minutes for each side. Transfer the chicken to a platter. Pour out any excess oil from the pan.

    Return pan to medium heat and add wine, scraping up any browned bits from the bottom of the pan with a wooden spoon. Cook until the liquid is reduced by half. Remove the pan from the heat. Add lemon juice, capers, and remaining 2 T butter and swirl until melted and combined.

    Immediately pour the sauce over the chicken, and serve with angel hair pasta.

    Crockpot Apple Butter for Canning

    Makes Approx: 8-9 pints

    Approx 25-30 apples (about 8 lbs) 1 cup apple cider
    4 cups dark brown sugar
    4 tablespoons cinnamon

    Wash and slice apples, then add your sliced apples to the Crock Pot to the very top of the lid. Turn the Crock Pot on low, covered, and let cook untouched for 10-12 hours. I usually start this in the afternoon or evening so the next step is ready in the morning when I wake up.

    Using an immersion blender, puree the apples until it is completely smooth. Add brown sugar and cinnamon to the puree using the immersion blender to blend them in well. Replace the lid on the puree but turn it slightly skewed about 1 inch so that steam will be able escape. Continue to let it cook down on low for another 8-10 hours. You don't need to stir this but you certainly may occasionally if you wish.

    To fill the jars: Using your canning funnel fill the jars using your ladle. Fill the jars to 1/4" head space. Using a wet paper towel wipe the rims of the jars. Add hot lids/ring and water bath 5 minutes for half-pints or pints, 10 minutes for quarts. Adjust per altitude.

    Navajo Fry Bread (Scones)

    1 cup unbleached flour
    1/4 teaspoon salt
    1 teaspoon powdered milk
    1 teaspoon baking powder
    1/2 cup water
    Vegetable oil for frying
    Extra flour to flour your hands

    Sift together the flour, salt, powdered milk, and baking powder into a large bowl. Pour the water over the flour mixture all at once and stir the dough with a fork until it starts to form one big clump.

    Flour your hands well. Using your hands, begin to mix the dough, trying to get all the flour into the mixture to form a ball. You want to mix this well, but you do NOT want to knead it. Kneading it will make for a heavy Fry Bread when cooked. The inside of the dough ball should still be sticky after it is formed, while the outside will be well floured.

    Cut the dough into four (4) pieces. Using your floured hands, shape, stretch, pat, and form a disk of about 5 to 7 inches in diameter. Don’t worry about it being round.

    In a deep heavy pot, heat the vegetable oil to about 350 degrees F. You can check if you oil is hot enough by either dropping a small piece of dough in the hot oil and seeing if it begins to fry, or by dipping the end of a wooden spoon in and seeing if that bubbles. Your oil should be about 1-inch deep.

    Take the formed dough and gently place it into the oil, being careful not to splatter the hot oil. Fry until brown, and then flip to fry the other side. Each side will take approximately 3 to 4 minutes to cook. Place the cooked scone on a paper towel to absorb excess oil.

    Serve with peanut butter, jam, or honey, or taco meat.

    Charlotte's Peach Pit Jelly

    Peach pit jelly is a beautiful and tasty way to use up all the leftover bits of peaches after you have canned jam. You'll need:

    peach pits and skins
    4 cups water
    1 T lemon juice
    1 package pectin
    5 cups sugar

    After processing peaches, put all your unbroken pits and skins in a large pot. Cover with water, it should be at least 2 inches above the pits. Add lemon juice. Boil until the juice is pink or red.

    Strain the juice through a cheese cloth. The finer you strain it, the clearer and prettier the jelly will be. You should have about 3 1/4 cups of juice here. Put the juice back on to boil, and add the pectin. Bring to a rolling boil. Add the sugar and bring back to a boil for 2 minutes.

    Skim off the foam, ladle into hot sterilized jars. Wipe jar rims and threads. Adjust lids. Process in boiling water bath for 30 minutes to preserve the jewel color.

    Canned Vanilla Peach Jam

    Makes 6 half pints

    6 cux fresh peaches
    1 3/4 oz pectin
    2 T lemon juice
    5 1/2 c sugar
    1 tsp vanilla extract (1 T extract if non-alcohol)

    In saucepan combine peaches, lemon juice, and pectin. Cook over high heat, stirring constantly until full rolling boil. Stir in sugar. Return to full rolling boil. Boil hard for one minute, stirring constantly.
    Remove from heat and add extract. Skim off foam.
    Ladle into hot sterilized jars. Wipe jar rims and threads. Adjust lids. Process in boiling water bath 5 minutes.