Creamy Ham Fettucine

1 lb fettuccine

3 tbsp finely chopped onion

1 tbsp minced garlic

2 tbsp butter

3 tbsp flour

3 1/2 cups whipping cream

4 cups fresh broccoli florets

2 cups cubed fully cooked ham

1 cup shredded parmesan cheese

salt and pepper to taste

Cook fettuccine according to directions. In large saucepan, saute onion and garlic in butter til tender. Stir in flour until well blended. Gradually stir in cream. Bring to a boil over medium heat, stirring constantly. Add broccoli. Reduce heat, simmer, uncovered, for 15 minutes or til broccoli is tender-crisp, stirring occasionally.

Stir in ham, 1/2 cup of the parmesan cheese, salt and pepper to taste. Sprinkle with remaining parmesan cheese.

This was a first time recipe - and it is definitely a keeper. It was yummy and fresh broccoli was a nice addition. I love a good alfredo sauce and this was good and easy.

Applesauce

I have had a request to share my applesauce recipe. Unfortunately - I don't really have a recipe per se...But I will do my best to share how I do this.

I take a large pot and quarter apples - skin, seeds and all. I find that Ida Reds or similarly very red skinned apples are best. Because I cook them with the skins - it gives a beautiful reddish tinge to the sauce that I love. Cover the apples with water and bring to a boil. Reduce heat and continue to cook until the apples are broken down and resemble a wet applesauce. Most of the water should have been cooked off - sometimes you may have to add some extra water if things get too dry.

I have a piece of equipment that my mother used to make applesauce. I have no idea the actual use for this - or other uses for this gear. I always called it a "colander". It has a metal stand - a metal "colander" that is triangular in shape, and a wooden tool that is used to move the ingredients around inside the colander and release the sauce out of the wholes. (I used this for the grape juice also - although I lined the colander with several layers of cheesecloth as I only wanted the juice - no pulp).

Once the apples are cooked down - pour it into the colander (which has been placed over a large bowl) and start moving the wooden dowel around and removing the sauce. You will need to use a spatula to take the skins away fromt he sides to allow for more sauce to get through. Process all of the apples and then toss the skins, seeds and cores. What is left in your bowl is applesauce.

I taste it and add some sugar to taste. I sometimes add cinnamon and nutmeg to taste as well.

I fill jars and process them in a hot water bath for 20 minutes. Remove from bath and tighten lids.

This equipment can be found at http://www.lehmans.com/ . This store is known for carrying "non-electric" equipment for the Amish community. It was a small local store until the year 2000 when the Y2K scare and people started researching this store. As a result it has become quite the tourist attraction and carries many items that are very helpful. When people come to visit - it is on the list of places to take them.

Enjoy. This one is for you Deborah.

Preserving and Canning

This will come as a huge surprise to those that know me - but I love to can....crazy I know - I'm not sure why this obsession has got a hold of me - but there is something about seeing all of this food all ready to feed the family over the winter months. Years ago when the kids were little I did Salsa and Pickles - that was about it. And then we moved to Ohio - in the heart of Amish country and the fresh produce is so amazing and cheap - how could I resist. My sister makes Spaghetti Sauce and after trying it I realized there is no comparison between this homeade goodness and store bought. So last year I started with spaghetti sauce, salsa, pickles, relish & apple sauce. This year I did more dreaming - scheming and searching out recipes that had to be tried. I have been blessed also with friends who planted too many vegetables for their own use (Thanks Julie and others) so this has added to my stash. This photo is my pantry that stores all my canned foods and supplies for canning as well. Here is my list for 2009...

Spaghetti Sauce - 27 quarts

Salsa - 20 quarts, 3 pints

Tomatoes - 6 quarts

Dill Pickles (whole) - 5 quarts

Dills (chunks) - 9 quarts

Dills (sandwich slices) - 4 quarts

Sweet Dills (for hubby) -4 quarts

Bread & Butter Pickles - 6 quarts

Bread & Butter (sandwich slices) - 5 quarts

Lime Pickles - 10 pints

Relish - 6 quarts, 7 pints

Banana Pepper Rings - 3 pints

Pickled Beets - 6 quarts

Borscht (Beet Soup) -7 quarts

Three Bean Salad - 6 quarts

Hot Pepper Jelly - 4 pints

Blueberry Pie Filler - 2 quarts

Apple Pie filler - 8 quarts

Blueberry Butter - 1 pint, 2 half pints

Blueberry Syrup - 6 pints

Apple Sauce - 1 quart, 2 pints

Blueberry Jam - 2 pints, 2 half pints

Raspberry Jam - 2 pints, 2 half pints

Elderberry Jam - 1 pint

Blackberry Jam - 2 pints

Grape Juice - 30 quarts

In Freezer:

Cabbage Rolls - 54

Corn - 21 bags of 3 cups each

Green Beans - 7 bags of 3 cups each

Sundried Tomatoes - 4 bags of 1 cup each (100 + tomatoes)

Diced Green Peppers - 3 bags of 2 cups each

I think I am done for this year - but as my family knows - no guarantees. I might find some more fruit and or vegetables that need a home - and I am always happy to oblige...its a wonderful life indeed.

Grape Juice

16 cups of washed grapes and 8 cups of water - bring mixture just to a boil and simmer for 10 minutes. Take off stove and pour into cheesecloth (4 layers) lined colander. Once drained return juice to pot and add 1 - 1 1/2 cups of sugar to taste. Bring back to just a boil and fill jars. Put lids on and do not tighten up. Place in a pot of boiling water and let simmer (process) for 10 minutes. Remove from pot and tighten lid. Set aside to cool - the lid will seal as it cools.

Here are my jars of juice - I got 3 full jars and 3/4 of another. I will add the remaining juice to the next batch. I cannot tell you just how amazing these grapes smell. My whole house has this wonderful grape aroma - and then when the grape juice is bubbling away I feel like I am in the Welch's grape juice factory. Definitely a smell I could get used to.

Harley

Today my oldest child is 20 years old. Where does the time go - how do so many days slip by without noticing that your kids are growing into these amazing adults. I am blessed everyday - yes, even the days they don't clean up after themselves. I love my kids - love to hang out with them - talking about life - love - their dreams and where God is taking them. Harley is loving life these days. He is finding his way and open to what God is teaching him. Today we are spending the day together - shopping of all things. I am proud to be your mom Harl. Hope this day is the beginning of an exciting year for you.

Grapes

JD - this entry is for you...I spent an hour this morning picking grapes from these vines. A good friend from church brought me a meal a couple of weeks ago when I was sick. It was homemade chicken noodle soup, fresh bread, jello and grape juice. The juice was devoured by my kids...not a drop for me :(

This same friend told me on Sunday that she had made all of the juice she was going to this year and I was welcome to what was left on the vines. So I headed out this morning - not sure what to expect, how long it would take - or even how to "pick" grapes... There beside the vines were gardening scissors - I took along my own boxes. It was a gorgeous fall morning - cool and overcast. I so enjoyed my time - reflecting on God's handiwork - providing the sun and rain all summer to grow these amazing little guys - and then providing the cool fall weather to make them that beautiful purple color.

Here are all the grapes I picked - after they have been removed from the stems. I am going to be making juice and some jelly - recipes to follow.

Avgolemono

So... about 11 years ago we were living in Southeast Georgia. We discovered this little Greek restaurant that was fabulous. They served a soup that has become a favorite - but I have always been intimidated by the recipe. I was on a website and found another recipe for this soup and decided to give it a try.

4 cups chicken broth
1/4 cup plus 2 tablespoons long-grain white rice
3 large eggs
3 tablespoons lemon juice

Bring the chicken broth to a boil in a medium-sized saucepan.

Stir in rice and simmer over low heat partially covered, until it is tender but still firm, about 10 - 12 minutes.

Whisk together the eggs and lemon juice until very smooth. Whisk a couple of ladles of the hot broth into the egg then vigourously whisk the eggs back into the saucepan of soup. Switch to a wooden spoon and stir the soup over low yeat until it thickens enough to coat the spoon, which should only take a minute. (this took several minutes - maybe I had the heat lower than necessary) Do not let it come close to a simmer or it might curdle.

Remove it from the heat - the soup will thicken a little more as it sits for the next minute. Season with salt and pepper and serve immediately.

Serves 4

OK - so...I love lemon - and tart and salty - so I added much more lemon juice than the recipe calls for. This is an unusual soup - but so heart warming and a comfort soup - especially when feeling cold and under the weather. It is a little unusal - but come on - give it a try!!! It might just become your new favorite too. Let me know.