Saturday, April 3, 2010


I am always so proud of myself after I have made jam, I must admit it. :) With this special pectin it makes it soooo easy! You don't have to cook anything or wait for jars to be sealed at all! Soooo easy.

I can't exactly remember all the directions, because I threw the package away, but you can double check the back of the pectin package to be sure.

4 cups crushed, blended fruit of choice
1 1/2 C sugar
1 package Ball Freezer Jam Pectin

Combine sugar and pectin first. Then add crushed/blended fruit. We used strawberry and raspberry for this batch. Stir for 3 minutes then ladle into jars. Let sit for 30 minutes and it is ready to serve or freeze!

It made 6 jars shown above.

Sanpete BBQ Turkey (or chicken)

I got this recipe from our town paper back when we lived in Ephraim, UT. This recipe is famous up there!! It is best with turkey, but just as tasty with chicken.
2 C lemon lime or citrus soda (we used Squirt)
1 C soy sauce
1/2 C vegi oil
Appx. 10 lbs turkey cutlets
Garlic powder to taste
Horseradish to taste

Combine soda, soy sauce, oil, and seasonings. Pour over turkey cutlets. Cover and refrigerate for 8-24 hours. Turn meat occasionally for maximum marinading goodness. Grill meat until cooked through! Do not overcook.

We halfed this recipe and used about 4 lbs of chicken. I have no idea how much garlic powder my husband used, but I would guess in the 1 T area. We didn't use horseradish.

Recipe courtesy of Moroni Feed and Norbest Turkey Company

Stuffed Manicotti

If anyone has a really yummy recipe for this let me know . . .1 12 oz pkg manicotti shells
1 16 oz carton cottage cheese
1 16 oz carton ricotta cheese
2 C grated mozzarella
1/2 C Parmesan cheese
2 eggs, beaten
1 T parsley
1 jar spaghetti sauce

There are two ways to do this . . . cooking the shells first and not cooking the shells. I did not cook my shells because I think it is easier to work with that way. If you want to cook your shells then skip this first step . . .

In casserole dish, pour half jar of spaghetti sauce and 1 C HOT water. (If using cooked shells, then don't add water). Mix all cheeses, eggs, and parsley in bowl.

Fill each shell with cheese until it spills out both ends. I used a pastry/frosting thingy to fill them. ( I don't know what it's called!!! ha ha ) Place shell in pan. Top with sauce and sprinkle mozzarella and Parmesan cheese on top. (The recipe didn't say if you don't add these cheeses in with the cheese mixture or if this was extra? I added extra.

Bake at 350 for 30-40 minutes or until cheese is melted.

Recipe courtesy of Family Dinner Cookbook

Fish and Chips

Vegi oil, for frying
3 large taters
2 C rice flour (can I grind rice in my wheat grinder??)
1 T baking powder
3 tsp salt
1/2 tsp fresh ground black pepper
12 oz + soda water (we used Squirt)
1 egg
2 oz cod, cut in 1/2 on angle
1/2 C rice flour, for dredging

Heat oil to 325. Peel taters and cut them into chips about the size of your finger. Put them in fryer basket and lower into oil. Fry for 2-3 minutes, they shouldn't be crisp or fully cooked, but remove them to a paper towel lined platter to drain.

Crank the oil up to 375. In a large mixing bowl, combine 2 C flour, baking powder, salt, and pepper. Combine water and egg and pour into flour mixture. Whisk to smooth batter. (We ended up using way more than 12 oz soda to make a smooth batter)

Spread 1/2 C rice flour on plate and dredge fish in flour then dip in batter. Put chips in bottom of fryer and drop in oil. Carefully lower the battered fish into oil on top of chips. Fry the fish and chips for 4 to 5 minutes until crispy and brown.

Drain on paper towel's and season with salt.

Serve with malt vinegar and/or tarter sauce.

Recipe courtesy of Tyler Florence on