Friday, July 30, 2010

Lard Bucket Meal

Ok, so I'm sure I at least have your curiosity peaked. This recipe was passed down from my grandparents. When we'd visit in the summer, they would make this meal for us. As many recipes from years ago, they aren't specifics -- just a little of this, a little of that. This recipe is also very versatile depending on what you have around or what your family likes or dislikes. Don't add sweet potatoes and add extra potatoes, etc.

The main gist of this recipe is to steam meat and veggies cooking them a long time over low heat. I've added a picture of a lard bucket to show how this recipe received it's name. Add fresh, sliced tomatoes from the garden, some home-made biscuits and you're set! My mouth is watering just thinking about it.

Here are the ingredients when serving 8:

3 lbs kielbasa
3 sweet potatoes
3 Idaho potatoes
4-5 ears of corn
large onion
4-5 carrots
medium head of cabbage
1/4 c. butter
3-4 cups chicken broth
pepper to taste

Each pound of kielbasa was cut into 6 links. Sweet & Idaho potatoes were cut in half lengthwise and then cut in 3rds. Shucked and broke ears of corn in half. Quartered onion. Cut carrots into 3rds. Cabbage was cut in half then quartered. Placed all veggies in large pot and topped with kielbasa. Poured chicken broth over everything and added water until it was about 1/2 covered?? Can add slices of butter (optional).

Optional Cooking Methods
Oven: Cover. Bake @ 325 degrees for 2 - 2 1/2 hours. ?? Kinda iffy on that one -- can't remember how long I baked it.
Stove top: Bring liquid to boil. Cover and reduce heat. Cook 30 minutes or until potatoes are tender.
Crock pot: High setting 3 1/2 - 4 1/2 hours, Low setting 7-9 hours.

Notes: My grandparents just use water if you don't want the cost of the chicken broth. I love the flavor it adds though. You can add garlic, peppers, turnips, kohlrabi or whatever fits your fancy (or you have in your garden)! I've seen a recipe that adds herbs like basil and thyme.
Will add picture of finished product if I can find my picture from my other computer. sigh.

Sunday, July 11, 2010

Fruit Salsa and Cinnamon Chips

We enjoyed this recipe at our last Titus Two meeting. There were some requests for it, so I will post it on the blog. It's light and refreshing, and it's something a little different. Summer is a great time to make this when you can grow your own fruit or find it on sale.

Fruit Salsa and Cinnamon Chips

2 kiwis, peeled and diced
2 Golden delicious apples, peeled, cored and diced
8 oz raspberries
1 lb strawberries
2 Tbs white sugar
1 Tbs brown sugar
3 Tbs fruit preserves, any flavor

8 (10 inch) flour tortillas
butter flavored cooking spray
1 cup cinnamon sugar

1. In a large bowl, thoroghly mix kiwis, apples, raspberries, strawberries, white sugar, brown sugar and fruit preserves. Cover and chill in the refrigerator at least 15 minutes.

2. Preheat oven to 350 degrees F.

3. Coat one side of each flour tortilla with butter flavored cooking spray. Cut into wedges and arrange in a single layer on a large baking sheet. Sprinkle wedges with desired amount of cinnamon sugar. Spray again with cooking spray.

4. Bake in a preheated oven 8 to 10 minutes. Repeat with any remaining tortilla wedges. Allow to cool approximantely 15 minutes. Serve with chilled fruit mixture.

NOTE: I did not include rasperries for the meeting, and I used strawberry preserves. Next time I will try adding blueberries! I did cut back on the amount of cinnamon and sugar suggested. The recommended 10 tortillas was also too many -- there were actually leftovers when 8 were used. Also, don't immediately put them in a resealable bag after the 15 minutes of cooling. There is still enough heat to make them soft again . . . ahem.

This recipe can be found on Click here for a direct link. Photo taken from

Monday, July 5, 2010

July's Meeting

UPDATE: **Location Change** We will be meeting at church in the Toddler Class. Thank you for being flexible!


This month's meeting will be held at Missy Hazlett's house from 6:30 - 9:00 pm (which is subject to change for possible weather issues). There is a sign up sheet at church. Please add your name and phone number if you plan to attend so we can call you with changes. If you didn't get a chance to sign the list and want to come, please call or email me (

We will be continuing the lesson on "What Our Love Looks Like" covering the topics of husbands and children. We will also have a pamper session with instruction from Val Dunlap to include some skin care tips.

As always, we welcome appetizers and desserts! Hope you can take time from your busy summer schedule to join us for a time of learning and refreshment.

Over-the-Top Sundae Cake

What says Summer like ice cream? This dessert is a variation of a Banana Split and looks like a great crowd pleaser!

Over-the-Top Sundae Cake

1 (18.25 oz) pkg Pillsbury Moist Supreme Classic Yellow Cake
1 cup water
1/3 cup Crisco Oil
3 eggs
2 quarts vanilla ice cream, softened
2 bananas, sliced
12 maraschino cherries, with stems
1 cup Smucker's pineapple topping
1 cup Smucker's hot fudge topping

1. Bake cake as directed in 13x9 pan. Cool completely.

2. Spread softened ice cream on top of cooled cake. Freeze 2 hours or overnight.

3. Just before serving, top with sliced bananas and cherries, drizzle with toppings. Store covered in freezer. (Remember bananas turn black when chilled/frozen.)
12 servings

Thank you for the recipe submission T.S.!

Thursday, July 1, 2010

No show

I've had a lot going on (and no one has come to me with recipes), so there haven't been any posts lately.

July is here . . . I'd love to post summer recipes if you all will share!