Tuesday, September 3, 2013

Crabapple Jelly

Over Labor Day weekend, I made crabapple jelly with my husband and his mom and sister. It was a lot of fun, but very time consuming! 

We started the night before picking crabapples from the tree in my in-law's back yard. We also spent a few hours the day of picking. The kids even helped. It is a good activity if you want to get every talking.

Once we had the apples, it was time to juice them. My mother-in-law has an awesome contraption that steams and juices the fruit for you. Once you have 4 cups of juice, you are ready for the first batch. Add 4 cups of juice and 4 cups of sugar to a large sauce pan and set heat to high. Once the liquid comes to a low boil, turn the heat down and slowly bring it to 220 degrees Fahrenheit. Before it gets to the right temperature, the bubbles will double in size and the foam will be very white. Watch closely at that point, so it doesn't get too hot.


Once it gets to 220, immediately remove from heat and let the foam settle. Then pour into jars. You will get 2 pints per batch.


Once the jelly is in the jars, you're ready to seal it and let it set.

Thursday, May 30, 2013

Homemade Chicken Rice-a-Roni

I found this recipe from a cooking group and it turned out pretty well! It was a nice twist on plain ol' rice! I did not make it before hand, but I might. It would be nice to have on hand. I also like the idea of putting an egg in it for lunch! I'll have to try that too!


Chicken Style Rice-a-Roni Mix

3/4 cup long grain brown or white rice
1/4 cup broken spaghetti (or just use more rice)
1 tablespoon dry onion
1/4 teaspoon garlic
 1/4 teaspoon poultry seasoning or thyme
1 tablespoon dry parsley
3 chicken flavored bouillon cubes or 1 tablespoon powdered bouillon

 Combine the rice and all of the other ingredients in a resealable plastic container.



To Prepare
2 tablespoons margarine
1 package of Chicken Style Rice-a-Roni Mix
2-1/2 cups water

In a 2-quart saucepan combine the margarine, Rice Mix and water. Bring the mixture to a boil. Place a lid on the pot. Reduce the heat to the lowest possible flame. Simmer, covered until done or for about 45 minutes for brown rice or 20 minutes for white rice. Serve hot.