Canning Diced Tomatoes

tomates
salt 
lemon juice or citric acid

Place lemon juice in jars: 1 Tbs. to each pint jar or 1/2 tsp. citric acid
Blanch, peel, and cut tomatoes.
Place tomatoes in jars with lemon juice, press down so the juice fills in the air holes.
Add 1/2 tsp. salt to each pint jar.
Slide a butter knife around the inside side of the jars to help remove any air bubbles.

Pressure can pints 10 lbs. for 40 minutes

Sweet & Spicy Salsa

makes approximately 10 quarts

32 c. chopped tomatoes (blanch and peel first)
1 large red pepper, chopped

6 large green peppers, chopped
8-10 jalapeños, chopped 
6 large onions, chopped
8 cloves garlic
32 oz. ketchup
2 1/2 Tbs. salt
1 1/2 c. vinegar (white or apple cider, just be sure its 5% acidity)
1 1/2 c. brown sugar
2 1/2 tsp. cumin
2 1/2 tsp. pepper

Combine all the ingredients in a large pot and bring to a boil.  Reduce heat and simmer 4 hours, or until desired consistency.

Pressure can: 15 lbs. for 25 minutes

Spaghetti Sauce

Large batch for canning or freezing.  

Makes approximately 12 quarts.

1/2-3/4 bushel of tomatoes (a heaping 5 gallon bucket full)
4 large sweet peppers (red/green)
3 large onions
1 c. olive oil
2 Tbs. garlic powder
2 Tbs. basil
3 Tbs. oregano
2 Tbs. Italian seasoning
1 1/2 c. sugar
1/2 c. salt
12 cans tomato paste (6 oz.)
1 1/4 c. lemon juice

Blanch and peel tomatoes.  Place some tomatoes in the blender with some of the onions and peppers, blend until smooth then pour into a large pot.  Repeat until all the tomatoes, onions, and peppers are blended.  Add the remaining ingredients.

Bring the mixture to a simmer over medium heat, stirring occasionally so the tomato paste doesn't burn on the bottom of the pan.  Simmer for 2-3 hours or until desired consistency.

If canning: 15 lbs for 25 minutes for quarts/20 minutes for pints.

Ciabatta Rolls

makes 12-18 rolls

5 c. flour
2 tsp. yeast
2 1/4 tsp. salt
2 3/4 c. warm water

Mix all the ingredients in a large bowl.  It is a wet dough.  Cover and let rise for an hour.  Using a plastic spatula, carefully fold the dough over itself a couple times.  Cover and let rise for another hour.  Repeat the process a total of 3 times.  (STEAM OVEN notes: proof setting 20 minutes, fold, repeat 3 times).

Carefully pour out the dough onto a well floured surface, carefully stretch the dough into a rectangle 1 1/2" thick.  The dough has a bunch of air pockets in it, you want to keep these, so handle the dough gently.  Cut the dough into squares...you should be able to get about 12 large rolls, or more if you make them smaller.

Using a spatula, gently move the squares onto a baking sheet lined with parchment paper and sprinkled with cornmeal.  Place the rolls about 2" apart.  You will likely need more than one pan.

Allow to rest on the pan while the oven preheats.  Preheat oven to 450.  Bake for 10 minutes, then reduce heat to 400 and bake for another 10-20 minutes (depending on the size of the rolls).  The bread will be golden brown when done.  Repeat with other pans.

STEAM OVEN:  Combi Steam: Convection Combi Bake 400/40% humidity; 20-25 minutes.

Crispy Beef or Pork

This beef or pork is great for sandwiches, french dip, tacos, carnitas, etc.

2-4 lb. beef or pork roast
4 c. beef broth
onion salt/pepper
Manteca- rendered pork fat (visit your local hispanic market and stop by the meat counter to find some)

Cut the roast into 4-5 smaller pieces, work around the bone if it has one.

Place the meat into the instant pot, cover with beef broth.

Cook on high pressure for 45 minutes.  Natural release for at least 45 minutes, and up to 90 minutes.  

Don't skip this step, this is what makes the meat fall apart.  Alternatively, you could cook the meat in the crock pot on high for 6 hours, or until it is fall apart tender.

Drain the liquid off the meat.  Break the meat into smaller bite sized pieces.

Heat a deep pot over high heat.  Add a spoonful of manteca.  Allow to heat for a minute, then add some of the meat.  Be careful not to over crowed the pot, you want some empty space around the meat.  Move the meat around so it's not too crowded, sprinkle a little onion salt and pepper on the meat. Don't stir the meat, just let it sit and cook in the hot fat until it starts to get crispy, now stir the meat a little, and let it get crispy on the other side...this only takes a minute or two on each side.  Remove the meat and repeat the process until all the meat is cooked.  

Hush Puppies

3/4 c. flour
3/4 c. cornmeal
2 Tbs. sugar
1 1/2 tsp. baking powder
2 tsp. salt
1/2 tsp. garlic powder
1/2 tsp. onion powder
1/4 tsp. pepper
1 egg
1 c. buttermilk
4 Tbs. cold butter, cut into small cubes

oil to fry in

Pour the oil into a pot and heat over medium-high heat.  (Should be about 350 degrees when ready).

Combine all dry ingredients.  Add the egg and buttermilk and mix just until just combined.  Stir in the butter cubes.

Drop about a Tablespoon of batter at a time into the hot oil.  Let cook until they are golden brown, about 3 minutes, turning halfway through.  Remove to a paper towel lined pan.  Cool slightly, then enjoy!

Serve with tarter sauce, or honey, or with red beans and rice.

Red Beans & Rice

1 lb. dry red beans
5 c. water
4 chicken bouillon cubes
1/2 tsp. cajun seasoning

1 Tbs. oil

6 all beef franks or andouille sausage- cut into rounds

1 onion, diced

2 celery, diced

1 bell pepper, diced

3 cloves garlic, minced

2 Tbs. tomato paste

1 1/2 tsp. cajun seasoning

2 bay leaves

1 tsp. oregano

1/2 tsp. thyme

1/2 tsp. paprika

salt/pepper to taste

3-4 c. chicken broth

1 1/2 c. rice

Prepare the beans:

Place dry beans, water, bouillon, and cajun seasoning in instant pot.  Cook on high pressure for 60 minutes.  Natural release for 10 minutes, then quick release.

When beans are done cooking and you are waiting for the natural release, start the rest:

In a large pot, heat the oil over high heat.  Add the sausage, onion, celery, and peppers.  Cook, stirring occasionally, for about 5 minutes.  

Stir in tomato paste, garlic, cajun seasoning, oregano, thyme, and paprika.  Cook for a minute or two, then add the broth, bay leaves, and beans (with all the juices).  Bring to a boil, cover, reduce heat to a simmer.  Simmer for at least 15 minutes, but up to an hour.  

Uncover and simmer for about 15 minutes.  Remove the bay leaves.  Using a spoon, mash some of the beans until slightly thickened.  Season with salt and pepper or more bouillon if needed.

Cook the rice according to package while the beans/sausage are simmering, about 30 minutes before you are ready to eat.

Serve beans over rice.

These are delicious served with hush puppies on the side!

Gingersnaps

Makes 6 dozen 

INGREDIENTS

3/4 c. butter
1 1/2 c. shortening
3 c. sugar
3/4 c. molasses
3 eggs
1 Tbs. cinnamon
1 1/2 tsp. ginger
1 1/2 tsp. allspice
1 1/2 tsp. salt
1 1/2 Tbs. baking soda
6 c. flour

DIRECTIONS

Cream butter and shortening.  Add in sugar and beat until creamy.  Add in molasses and eggs beating until fluffy.  Mix the dry ingredients except for the flour and stir into creamed mixture.  Slowly add flour.  Dough will be soft.

Roll dough into balls then roll them in sugar.  Place on a cookie sheet with room to spread.

Bake in oven preheated to 350 for 8-10 minutes.  Do not over bake.  Cookies will be soft, but will firm up as they cool.

These are delicious with pumpkin dip!

Pumpkin Dip

 INGREDIENTS

1- 8 oz pkg. cream cheese, softened
2 c. sugar
1/2 tsp. ginger
1 tsp. cinnamon
18 oz. pumpkin puree

DIRECTIONS

Beat cream cheese until smooth.  Mix in sugar and spices, then add in pumpkin.  Mix well.  Transfer to serving bowl.  Refrigerate at least one hour before serving.

Serve with apples, gingersnaps, etc.

Utah Scones

INGREDIENTS

1 c. warm water
1 c. warm milk
1 Tbs. yeast
4 Tbs. sugar
1/4 c. butter, melted
2 tsp. salt
5-6 c. flour
vegetable oil for frying

DIRECTIONS

Mix water, milk, yeast, and sugar.  Add butter and salt.  Add flour 1 cup at a time.  Mix well.  You may not need all the flour.  The dough shouldn’t be super sticky, but also not too stiff.  

Cover the dough with plastic wrap (sprayed with cooking spray), and let rise until doubled in size.
Once the dough is ready, heat oil in a large pan over medium high heat.  Pour the dough onto a floured surface.  Divide the dough into 12 even pieces.  Roll each piece into circles about 1/4 inch thick.

Test a small piece of dough in the oil to make sure the temperature is right (should be 350-370 degrees).  The dough should float right away and take about a minute to a minute and a half to cook.

Carefully place each scone in the oil, 1-2 at a time (more, if they fit in the pan).  Keep a close eye on them and flip them when they are golden brown, around a minute or two on each side.  Remove from oil and place on a cooling rack with paper towels underneath, or directly on paper towels.

Serve with butter then drizzle with honey, cinnamon and sugar, or powdered sugar.  You can also use the scones with navajo tacos. 

Vegetable Dip

1 c. sour cream
1 c. mayonnaise
2 tsp. dill weed
2 tsp. chives
1 tsp. celery salt
1/2 tsp. onion powder
1/2 tsp. sugar

Mix well and refrigerate at least 1 hour before serving.