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Topics - Daniel Grant

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1
Recipes / Creole-Spiced Shrimp Po'Boys Recipe
« on: November 18, 2017, 07:21:31 PM »
Creole-Spiced Shrimp Po'Boys Recipe
You can use oysters or crayfish instead of shrimp if you like
TOTAL TIME: Prep: 30 min. Cook: 5 min./batch YIELD:4 servings
Ingredients
•   3/4 cup mayonnaise
•   1/2 cup ketchup
•   1 teaspoon prepared horseradish
•   1 teaspoon hot pepper sauce
•   Oil for frying
•   3/4 cup all-purpose flour
•   3/4 cup cornmeal
•   1 tablespoon Creole seasoning
•   1 teaspoon salt
•   1 pound uncooked medium shrimp, peeled and deveined (tails removed)
•   4 French rolls, split
•   2 medium tomatoes, sliced
•   2 cups shredded lettuce
Directions
•   1. In a small bowl, mix the mayonnaise, ketchup, horseradish and pepper sauce. Cover and chill until serving.
•   2. In an electric skillet, heat 1/2 in. of oil to 375°. In a large resealable plastic bag, combine the flour, cornmeal, Creole seasoning and salt.
•   3. Add shrimp, a few at a time; seal bag and toss to coat. Fry shrimp in oil for 2-3 minutes on each side or until golden brown. Drain on paper towels.
•   4. Spread rolls with some of the sauce. Layer bottoms with lettuce, shrimp and tomatoes; replace tops. Serve with remaining sauce. Yield: 4 sandwiches (1 cup sauce).
Editor's Note: The following spices may be substituted for 1 teaspoon Creole seasoning: 1/4 teaspoon each salt, garlic powder and paprika; and a pinch each of dried thyme, ground cumin and cayenne pepper.

2
General Discussion / Entertainment for the garlic growers
« on: October 12, 2017, 09:34:44 PM »
I thought you might like to plant by music'
https://youtu.be/DBEW3nwqddU

3
General Discussion / Garlic selection and purchase
« on: October 02, 2017, 10:43:18 PM »
I know several of you plant Garlic and have been very successful in growing it. I would like to plant it this year. I live in Zone 8-9 in coastal Georgia and do not know where would be a good place to purchase garlic and which variety would grow well in my area. I want to purchase bulbs to plant and was thinking of planting the softneck but would be open to also planting hardneck.

4
General Discussion / Bradford Watermelon
« on: September 30, 2017, 08:21:50 PM »
The Bradford watermelon was propagated in South Carolina and has an interesting history. Nat and Bette Bradford are 6 generation family members growing this melon. The melon does not ship very well but has one of the highest sugar contents of any watermelon. Nat Bradford not only sells fresh melons but also watermelon pickles, molasses, and brandy. I have included 3 videos. 1st an interesting story about the melon.  2nd about Nat and Bette currently growing and the various products they get from the melon. (somewhat long but very interesting) 3rd How to tell the difference between male and female watermelon flowers.  I hope you find these as interesting as I did.
Bradford watermelon story
https://youtu.be/ljFJJ4kcNqU
https://youtu.be/8HoKR8PKFGI
https://youtu.be/U6Ah5YG3j8I

5
Tools and Equipment / Sow Perfect Seeder
« on: September 26, 2017, 11:18:45 AM »
I saw this today and decided to purchase one for planting seeds in the cell planters. It seems to be simple and an easy planter for the gardener who wants to raise his own transplants. This is a video:
https://youtu.be/nJ2lSi01cuE

6
Homesteading Skills / Jambalaya Recipe - Easy crockpot recipe
« on: September 13, 2017, 05:54:10 PM »
Forgotten Jambalaya Recipe
During chilly months, I fix this jambalaya at least once a month. It’s so easy…just chop the vegetables, dump everything in the slow cooker and forget it! Even my sons, who are picky about spicy things, like this dish.—Cindi Coss, Coppell, Texas
MAKES:
11 servings
TOTAL TIME:
Prep: 35 min. Cook: 4-1/4 hours
Ingredients
1 can (14-1/2 ounces) diced tomatoes, undrained
1 can (14-1/2 ounces) beef or chicken broth
1 can (6 ounces) tomato paste
3 celery ribs, chopped
2 medium green peppers, chopped
1 medium onion, chopped
5 garlic cloves, minced
3 teaspoons dried parsley flakes
2 teaspoons dried basil
1-1/2 teaspoons dried oregano
1-1/4 teaspoons salt
1/2 teaspoon cayenne pepper
1/2 teaspoon hot pepper sauce
1 pound boneless skinless chicken breasts, cut into 1-inch cubes
1 pound smoked sausage, halved and cut into 1/4-inch slices
1/2 pound uncooked medium shrimp, peeled and deveined
Hot cooked rice
Directions
In a 5-qt. slow cooker, combine the tomatoes, broth and tomato paste. Stir in the celery, green peppers, onion, garlic and seasonings. Stir in chicken and sausage.
Cover and cook on low for 4-6 hours or until chicken is no longer pink. Stir in shrimp. Cover and cook 15-30 minutes longer or until shrimp turn pink. Serve with rice.
Freeze option: Place individual portions of cooled stew in freezer containers and freeze. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally and adding a little water if necessary. Yield: 11 servings.
Originally published as Forgotten Jambalaya in Taste of Home February/March 2008, p33 

Nutritional Facts

1 cup: 230 calories, 13g fat (5g saturated fat), 75mg cholesterol, 1016mg sodium, 9g carbohydrate (5g sugars, 2g fiber), 20g protein.

7
Tools and Equipment / David Bradley
« on: September 01, 2017, 12:15:44 PM »
I just purchased 4 David Bradley Tractors from a man older than me (he's 81) who did not plant a garden this year. He said he used them for 30+ years to plant and manage his garden. He would not sell just one. He wanted me to have all 4. They all run and he used them last year. They come with 10 different pieces of equipment including a planter. One of the "tractors" is the one with the larger engine with reverse and what I call "positraction." I was looking for a winter project to keep me from having cabin fever. I will probably keep two and sell two. Have any of you used a David Bradley in a past life? What was your experience?

8
Recipes / Apple-Blueberry Crumble
« on: August 24, 2017, 07:41:31 PM »
Apple-Blueberry Crumble
Servings 8
Author Emily Luchetti
Ingredients
Filling
•   5 red apples, such as Gala or Fuji (but not Red Delicious), peeled, cored, and cut into ½-inch cubes
•   1 1/2 pints blueberries
•   1/2 cup sugar
•   3 tbsp unbleached all-purpose flour
•   1/2 tsp kosher salt
Topping
•   1 1/2 cups unbleached all-purpose flour
•   1/2 cup sugar
•   1/4 tsp ground cinnamon
•   1/8 tsp kosher salt
•   12 tbsp cold unsalted butter, cut into 3/4-inch cubes
•   1 cup sliced almonds
Instructions
1.   Preheat oven to 375°F. Make the filling: In a large bowl, combine apples, blueberries, sugar, flour, and salt; toss to combine. Spread evenly in a 9" by 13" baking dish.
2.   Make the topping: In a large bowl, combine flour, sugar, cinnamon, and salt. Using your fingers or a fork, work butter into flour mixture until mixture resembles small peas. Stir in almonds. Distribute crumble topping evenly over fruit.
3.   Bake until topping is golden and apples are soft, 35 to 40 minutes. Let crumble cool slightly before serving.

9
Recipes / Zippy Chicken Enchiladas Recipe
« on: August 20, 2017, 07:18:01 PM »
Zippy Chicken Enchiladas Recipe
Leftover chicken gets an awesome makeover in this rich and creamy casserole. This colorful dish is loaded with flavor. It's a nice change of pace from beef enchiladas. —Julie Moutray, Wichita, Kansas
MAKES:
10 servings
TOTAL TIME:
Prep: 15 min. Bake: 35 min.
MAKES:
10 servings
TOTAL TIME:
Prep: 15 min. Bake: 35 min.
Ingredients
•   1 can (16 ounces) refried beans
•   10 flour tortillas (8 inches), warmed
•   1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
•   1 cup (8 ounces) sour cream
•   3 to 4 cups cubed cooked chicken
•   3 cups (12 ounces) shredded cheddar cheese, divided
•   1 can (15 ounces) enchilada sauce
•   1/4 cup sliced green onions
•   1/4 cup sliced ripe olives
•   Shredded lettuce, optional
Directions
Spread about 2 tablespoons of beans on each tortilla. Combine soup and sour cream; stir in chicken. Spoon 1/3 to 1/2 cup down the center of each tortilla; top with 1 tablespoon cheese.
Roll up and place seam side down in a greased 13-in. x 9-in. baking dish. Pour enchilada sauce over top; sprinkle with the onions, olives and remaining cheese.
Bake, uncovered, at 350° for 35 minutes or until heated through. Just before serving, sprinkle lettuce around enchiladas if desired.
Freeze option: Cover and freeze unbaked casserole. To use, partially thaw in refrigerator overnight. Remove from refrigerator 30 minutes before baking. Preheat oven to 350°. Bake casserole as directed, increasing time as necessary to heat through and for a thermometer inserted in center to read 165°. Yield: 10 servings.
Originally published as Chicken Enchiladas in Quick Cooking May/June 1998, p16
Nutritional Facts
1 each: 487 calories, 23g fat (12g saturated fat), 95mg cholesterol, 1001mg sodium, 39g carbohydrate (3g sugars, 4g fiber), 29g protein

10
Homesteading Skills / USDA Pecan Pie Recipe
« on: August 15, 2017, 02:30:27 PM »
This is a recipe for pecan pie from the 1965 edition of the Farm Journal's Complete Pie Cookbook.  I have used it for years and keep coming back to it.  My friend's claim it's the best pecan pie they have ever had.

USDA PECAN PIE

4 eggs
1 cup sugar
1/8th tsp. salt
1 1/2 c. dark corn syrup
2 T. plus 1 tsp. melted butter
1 tsp. vanilla
1 c. pecan halves (I usually put in a little more.)

Preheat oven to 350 degrees. Beat eggs just until blended, not frothy. Add sugar, salt and corn syrup.  Add cooled melted butter and vanilla, mixing just enough to blend.  Spread nuts in bottom of pie shell.  Pour in filling.
Place pie in oven. Reduce heat to 325 degrees, at once.  Bake 50 to 60 minutes. Makes 8 to 10 servings.

I use the rolls of Pillsbury Pie crust sheets or pre made pie crusts.  Somebody told me the Public's brand was good and flakey but I haven't tried it.

11
Recipes / Potato Chip Cookies
« on: August 14, 2017, 01:57:17 PM »
These were made for a recent church bazaar. They sold quickly with many repeat customers and requests for the recipe
 Potato Chip Cookies

Cream together:
3/4 c. sugar
3/4 c. butter
1 egg yolk
1 tsp. vanilla

Add:
1 1/2 c. flour
1/2 cup chopped nuts
3/4 c crushed potato chips

Mix together and roll in a ball, flatten with fork. Bake 15 min. at 350. Sprinkle with sugar while warm.

12
General Discussion / Finger Weeders - Information
« on: August 04, 2017, 07:04:11 PM »
I posted this under Jimmiecs post on finger weeders but thought others might find this information of interest and not see it there.
I have spent several hours reading about finger feeders made in Europe, especially Germany, and spoken with both manufacturers and current users. The KULT-Kress company are only interested in sales in equipment especially to big Ag....$1000s. Buddingh who was one of the original developers of the finger weeders and is in Dutton Michigan has implements and is not into single row except as an implement. If interested go to the website for Sutton Ag they sell the Steketee finger weeder (German made) and they are interested in selling to the small farmer, gardener and market gardener. They also sell Jang seeders among other things. At the bottom of their finger weeder site you will see one row set-ups on the planet Jr walk behind tractor. These are Jason Weston's design. I talked with Jason at length He said his one row design works extremely well and saves him about $500.00 a week in labor. He said it now takes him about 30 minutes to 1 hour to weed. He is a market gardener and has a large fresh food market which you can tell from his website.  He uses two of the Steketee finger weeders in a one row design as shown on the Sutton Ag website. These are not cheap as a pair of the finger weeders including mounting shaft would be $450.00 plus freight. He said the finger weeders work well on Beans, peas, corn, cabbage, lettuce and nearly all other crops. The trick is to run the finger weeders when the weeds are about 1 to 2 inches tall and still have white roots. The reason we do not see the finger weeders is they are primarily made for big Ag and until Sutton Ag began selling the Steketee last year they were not available in single row or in the price range of the small farmer, gardener. In other words you had to purchase implements. He added growers in his area have switched from the Buddingh setups to the Steketee because the Buddingh removed too many vegetable plants and the Steketee does not. I hope this information answers some of your questions.

13
General Discussion / Grass and Pigweed Control - Help!
« on: August 03, 2017, 01:16:34 AM »
My main garden which is 3/4 acre has been a serious struggle to try to control the grass and pigweed. The grass grows like a pasture. I cultivate and till between the rows but with all the rain I have  had, it is hard to get ahead of it. The hardest place to control it is within the rows between the plants. I have been considering a one time application of a herbicide to get it under control and to try to stay ahead of it. My question is have any of you used a herbicide? If so which one and did it help? Any suggestions on grass and pigweed control? Whiskydog referred to it as a goat patch. If that gives you an idea of the problem.

14
Recipes / Peach Pie Season - Try and Enjoy
« on: August 03, 2017, 12:54:04 AM »
Peach Crumble Dessert Recipe
Old-fashioned, delicious and easy to make describes this yummy dessert. It's wonderful served with ice cream. 

MAKES:
10-12 servings
TOTAL TIME:
Prep: 15 min. Bake: 35 min.
MAKES:
10-12 servings
TOTAL TIME:
Prep: 15 min. Bake: 35 min.
Ingredients
•   6 cups sliced peeled ripe peaches
•   1/4 cup packed brown sugar
•   3 tablespoons all-purpose flour
•   1 teaspoon lemon juice
•   1/2 teaspoon grated lemon peel
•   1/2 teaspoon ground cinnamon
•   TOPPING:
•   1 cup all-purpose flour
•   1 cup sugar
•   1 teaspoon baking powder
•   1/4 teaspoon salt
•   1/4 teaspoon ground nutmeg
•   1 large egg, lightly beaten
•   1/2 cup butter, melted and cooled
•   Vanilla ice cream, optional
Directions
Preheat oven to 375°. Place peaches in a greased shallow 2-1/2-qt. baking dish. In a small bowl, combine brown sugar, flour, lemon juice, peel and cinnamon; sprinkle over the peaches.
Combine flour, sugar, baking powder, salt and nutmeg. Stir in egg until the mixture resembles coarse crumbs. Sprinkle over the peaches. Pour butter evenly over topping.
Bake 35-40 minutes. Serve with ice cream if desired. Yield: 10-12 servings.

15
Happy Hour / Car Parking Problem Solved in 1927
« on: August 01, 2017, 12:37:02 AM »
 The parking problem was solved in 1927...So what happened to this solution

https://www.youtube.com/watch?v=QilY00dCof8&feature=player_embedded

16
Tools and Equipment / Gravity fed side dresser or distributer
« on: July 30, 2017, 12:37:18 AM »
Have any of you used a gravity flow side dresser/fertilizer distributer when you were cultivating your veggies? I know various companies make them including Cole and Covington. Cole also has one called the McNifty Gravity Flow 100. I was wanting to know what your experiences were and how you liked it and how well the method worked for you. I have known some individuals who made their own using a stainless steel tank/container. 

I appreciate your comments.

17
Recipes / Mizo-Glazed Turnips and Snow Peas
« on: July 24, 2017, 11:54:53 PM »
This salad is a great way to highlight turnips and snow peas. I’m always over the moon when we’re having an abundant year for peas, but I must admit that harvesting peas (of any kind!) is one of my least favorite farm chores. The rows are endless, it’s usually hot as hell, the buckets fill up quickly, and before you know it, you need to turn around and bushwhack your way back to the beginning of the row (where the truck waits), and then unload and head back to where you left off. With that being said, I love the flavor of peas, and snow peas are one of my favorite types. They pair well with sweet salad turnips and this tangy miso sauce. After just one bite, all is forgiven, and I’m quickly reminded that the flavors of the season always make the hard work worth it.
Ingredients:
• 2 tablespoons white miso
• 2 tablespoons butter, divided
• 1 bunch salad turnips (with greens)
• 1 cup water, plus more if necessary
• 1-1/2 tablespoons honey
• 1 pint snow peas (about 1/2 pound)
• 1-1/2 cups cooked brown rice for serving
• Pinch of sea salt for serving
Instructions:
1. Stir together the miso and 1-1/2 tablespoons of butter (reserve the rest).
2. Separate the greens from the turnips and roughly chop them. Slice larger turnips into quarters and smaller turnips in half.
3. Add the turnips to a large skillet with the water, honey, and remaining 1/2 tablespoon of butter.
4. Bring to a boil. Cover the pan and cook the turnips, stirring occasionally, until most of the liquid has evaporated and they’ve become tender (about 8 to 10 minutes).
5. Reduce the heat to low, stir in the turnip greens and snow peas, and continue to cook until the greens have wilted and the sauce has reduced to a glaze, about 3 minutes.
6. Stir in the miso butter and cook for about 1 minute longer or until the turnips are golden.
7. Serve with cooked brown rice and a pinch of sea salt.
   Serve the turnips and snow peas on top of the brown rice. Recipe is a serving for 4

18
General Discussion / Simple way to lay weed barrier
« on: July 23, 2017, 02:17:24 AM »
I saw this video tonight and was impressed by the simplicity and inexpensive way they layed the weed barrier. I thought any of you who might be interested in using a weed barrier might find it interesting.

https://youtu.be/YB5tjfjFnm4?list=PLHvMKGrlJLNpKm_i7vxjcbnuNtYmW4y2l

19
Recipes / Southwestern Style Casserole
« on: July 19, 2017, 03:48:03 PM »
Firecracker Casserole Recipe
This is a Southwestern-style casserole. The flavor will remind you of enchiladas, but this handy recipe doesn't require the extra time to roll them up. Quick – Easy – Tasty
TOTAL TIME: Prep: 15 min. Bake: 25 min. YIELD:8 servings
Ingredients
2 pounds ground beef
1 medium onion, chopped
1 can (15 ounces) black beans, rinsed and drained
1 to 2 tablespoons chili powder
2 to 3 teaspoons ground cumin
1/2 teaspoon salt
4 flour tortillas (6 inches)
1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
1 can (10 ounces) diced tomatoes and green chilies, undrained
1 cup (4 ounces) shredded cheddar cheese
Directions
1. In a large skillet, cook beef and onion until the meat is no longer pink; drain. Add the beans, chili powder, cumin and salt.
2. Transfer to a greased 13-in. x 9-in. baking dish. Arrange tortillas over the top. Combine soup and tomatoes; pour over tortillas. Sprinkle with cheese.
3. Bake, uncovered, at 350° for 25-30 minutes or until heated through. Yield: 8 servings.
Nutritional Facts
1 each: 363 calories, 18g fat (8g saturated fat), 72mg cholesterol, 941mg sodium, 21g carbohydrate (2g sugars, 4g fiber), 28g protein.

20
Recipes / Cinnamon Doughnut Muffins
« on: July 19, 2017, 03:39:00 PM »
Great with breakfast or as an afternoon snack when you come in from the garden
Cinnamon Doughnut Muffins
TOTAL TIME: Prep: 15 min. Bake: 20 min. YIELD:10 servings
Ingredients
•   1-3/4 cups all-purpose flour
•   1-1/2 teaspoons baking powder
•   1/2 teaspoon salt
•   1/2 teaspoon ground nutmeg
•   1/4 teaspoon ground cinnamon
•   3/4 cups sugar
•   1/3 cup canola oil
•   1 large egg, lightly beaten
•   3/4 cup milk
•   10 teaspoons seedless strawberry or your favorite jam
TOPPING:
1/4 cup butter, melted
1/3 cup sugar
 1 teaspoon ground cinnamon

Directions
•   1. In a large bowl, combine flour, baking powder, salt, nutmeg and cinnamon. In a small bowl, combine sugar, oil, egg and milk; stir into dry ingredients just until moistened.
•   2. Fill greased or paper-lined muffin cups half full; place 1 teaspoon jam on top. Cover jam with enough batter to fill muffin cups three-fourths full. Bake at 350° for 20-25 minutes or until a toothpick comes out clean.
•   3. Place melted butter in a small bowl; combine sugar and cinnamon in another bowl. Immediately after removing muffins from the oven, dip tops in butter, then in cinnamon-sugar. Serve warm. Yield: 10 standard-size muffins.
Nutritional Facts
1 each: 288 calories, 13g fat (4g saturated fat), 36mg cholesterol, 240mg sodium, 40g carbohydrate (22g sugars, 1g fiber), 4g protein.

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