Slow Cooker Chili

Posted on by David Knight

A slow-cooked ground beef chili with tomatoes, green chiles, garlic, cumin and a touch of brown sugar.

Slow Cooker Chili

A slow-cooked ground beef chili with tomatoes, green chiles, garlic, cumin and a touch of brown sugar.
Print Recipe
Course Soup
Cuisine American
Status To Try

Ingredients
  

  • 2 1/2 lb ground beef
  • 1/2 large onion chopped
  • 8 cloves garlic minced
  • 2 15-oz cans diced tomatoes with liquid
  • 1 6-oz can tomato paste
  • 1 4-oz can green chiles with liquid
  • 2 tbsp Worcestershire sauce
  • 1/4 cup chili powder
  • 2 tbsp cumin
  • 1 tbsp dried oregano
  • 2 tsp sea salt
  • 1 tsp black pepper
  • 1/2 cup brown sugar
  • 1 medium bay leaf optional

Instructions
 

  • In a skillet over medium-high heat, cook the chopped onion for 5-7 minutes until translucent, or about 20 minutes if caramelized onions are preferred. Add garlic and cook for a minute or less, until fragrant.
  • Add ground beef and cook 8-10 minutes, breaking it apart with a spatula, until browned.
  • Transfer the beef mixture to a slow cooker. Add remaining ingredients except bay leaf and stir to combine. Place bay leaf in the middle, if using.
  • Cook 6-8 hours on Low or 3-4 hours on High. Remove bay leaf before serving.
Keyword main-dishes-meat, soup
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Source: Personal recipe

Pennsylvania Dutch Apple Dumplings

Posted on by David Knight

Pennsylvania Dutch Apple Dumplings

Print Recipe
Course Dessert
Cuisine American
Status To Try
Servings 4 servings

Ingredients
  

Pastry

  • 1/4 cup shortening
  • 1 3/4 cups flour
  • 1/2 tsp salt
  • 1 stick butter chilled
  • 4-6 Tbsp ice water

Apples

  • 4 small tart apples
  • 1 Tbsp raisins
  • 1 Tbsp dark rum
  • 4 tsp butter

Syrup

  • 1 cup brown sugar packed
  • 1 1/2 cups water
  • 2 Tbsp butter

Instructions
 

  • Combine shortening, flour and salt in a food processor, pulsing until it resembles a fine meal. Cut chilled butter into small pieces and pulse a few times. Sprinkle with ice water and pulse until mixture holds together when pinched, adding more water if necessary.
  • Scrape onto a floured board, form into a ball, wrap with plastic wrap and refrigerate at least 30 minutes.
  • Preheat oven to 450°F. Peel and core apples. Divide raisins and rum among the core holes and place 1 teaspoon butter into each.
  • Combine syrup ingredients in a small saucepan, bring to a boil, simmer 3 minutes and set aside.
  • Divide pastry into 4 parts. Roll each between wax paper into a circle large enough to cover an apple. Encase each apple, pinching and sealing seams with a little water.
  • Place apples on a baking sheet and brush with syrup. Bake 10 minutes at 450°F. Reduce heat to 330°F, brush again, and bake 35 minutes more, brushing every 10 minutes.
  • Cool 5 minutes and serve hot or at room temperature.
Keyword family recipe, sweetnesses-pies-cobblers
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Source: DessertRecipes.docx

Pepperoni Rolls

Posted on by David Knight

Family-style pepperoni and mozzarella rolls from the legacy recipe collection.

Pepperoni Rolls

Family-style pepperoni and mozzarella rolls from the legacy recipe collection.
Print Recipe
Course Bread
Cuisine American
Status To Try

Ingredients
  

  • 2 pkg yeast
  • 1 cup warm milk
  • 4 tsp sugar
  • 4 cups flour
  • 2 tsp salt
  • 2 tsp milk
  • 1 3-ft stick pepperoni diced
  • 3 cups mozzarella cheese

Instructions
 

  • Mix yeast, warm water, and sugar in a clear bowl. Let stand for 15 minutes; the yeast mixture should get a head on it.
  • Mix dry ingredients, minus 1 1/2 cups flour, in a large bowl.

Notes

The surviving source text ends at this point; no additional directions were recoverable, so none were invented.
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Source: Knight family recipe collection

Kefir or Yogurt Sunrise

Posted on by David Knight

A probiotic fruit smoothie with kefir or yogurt, banana, pineapple, orange and peach.

Kefir or Yogurt Sunrise

A probiotic fruit smoothie with kefir or yogurt, banana, pineapple, orange and peach.
Print Recipe
Total Time 10 minutes
Course Breakfast
Cuisine American
Status To Try
Servings 2 servings

Ingredients
  

  • 8 oz kefir or yogurt
  • 1 frozen banana
  • 1/4 cup frozen pineapple
  • juice from 1 orange
  • 1 peach
  • 3 ice cubes

Instructions
 

  • Chop banana, pineapple and peach into chunks that are a safe size for your blender.
  • Slice the orange in half and juice it.
  • Place all ingredients in a blender and puree until smooth. Pour into glasses and enjoy.
Keyword yogurt
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Source: New England Cheesemaking Supply Company

Twice Baked Green Veggie Potatoes

Posted on by David Knight

Twice-baked russet potatoes filled with broccoli, kale, sour cream, butter and cheddar.

Twice Baked Green Veggie Potatoes

Twice-baked russet potatoes filled with broccoli, kale, sour cream, butter and cheddar.
Print Recipe
Prep Time 25 minutes
Cook Time 1 hour 15 minutes
Course Side Dish
Cuisine American
Status To Try
Servings 2 servings

Ingredients
  

  • 2 russet potatoes
  • 1 cup broccoli
  • 4 large leaves kale
  • 1/2 cup sour cream
  • 1/2 cup grated cheddar cheese
  • 1/4 cup butter
  • 1 tsp salt
  • 1 tsp pepper
  • hot pepper flakes optional

Instructions
 

  • Preheat oven to 425°F.
  • Scrub potatoes clean, dry and pierce several times with a fork.
  • Wrap potatoes in foil, place on a baking tray and bake for 50–60 minutes or until tender.
  • While potatoes bake, wash and dry the kale and broccoli.
  • Remove and discard the thick inner stems from the kale. Finely chop the kale and broccoli and set aside.
  • Slice cooked potatoes lengthwise and scoop the insides into a large mixing bowl.
  • Add sour cream, butter, salt and pepper and mix until smooth and creamy.
  • Fold broccoli and kale into the potato mixture.
  • Scoop mixture back into potato skins, sprinkle with cheddar and bake another 10–12 minutes.
  • Cool slightly before serving. Sprinkle with hot pepper flakes if desired.
Keyword potatoes, sides-vegetables
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Source: New England Cheesemaking Supply Company

Garlic, Lemon & Yogurt Marinated Chicken

Posted on by David Knight

Chicken legs marinated in Greek yogurt, garlic scapes, lemon, oregano, parsley and grapeseed oil, then baked or grilled.

Garlic, Lemon & Yogurt Marinated Chicken

Chicken legs marinated in Greek yogurt, garlic scapes, lemon, oregano, parsley and grapeseed oil, then baked or grilled.
Print Recipe
Prep Time 40 minutes
Cook Time 45 minutes
Course Main Course
Cuisine American
Status To Try
Servings 4 servings

Ingredients
  

  • 4 chicken legs thighs included
  • 4 garlic scapes
  • 1 cup plain Greek yogurt
  • 2 Tbsp grapeseed oil
  • 1/2 tsp dried oregano
  • 1 medium lemon
  • 1/2 tsp salt
  • 1/2 tsp fresh cracked pepper
  • 3 sprigs fresh parsley

Instructions
 

  • Mince the garlic scapes and combine with yogurt, grapeseed oil, juice from the lemon, oregano, salt and cracked pepper. Stir until mixed well.
  • Roughly chop the parsley and add it to the marinade.
  • Coat chicken pieces with marinade and place in a baking dish. Refrigerate for at least 30 minutes.
  • Remove the marinated chicken from the refrigerator and let it sit for 10 minutes.
  • Preheat oven to 375°F.
  • Bake chicken for 45 minutes or until golden brown on top. The chicken can also be cooked on the grill.
Keyword lemon chicken, main-dishes-poultry, yogurt
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Source: New England Cheesemaking Supply Company

Strawberry, Feta and Spinach Salad

Posted on by David Knight

A quick spinach salad with fresh strawberries, feta, almonds, and a warm roasted strawberry-balsamic dressing.

Strawberry, Feta and Spinach Salad

A quick spinach salad with fresh strawberries, feta, almonds, and a warm roasted strawberry-balsamic dressing.
Print Recipe
Total Time 20 minutes
Course Salad
Cuisine American
Status To Try
Servings 4 servings

Ingredients
  

  • 4 cups fresh spinach
  • 2 cups fresh strawberries
  • 1/4 cup sliced almonds
  • 1/2 cup feta
  • 2 Tbsp aged balsamic vinegar
  • 2 Tbsp olive or grapeseed oil

Instructions
 

  • Preheat oven to 350°F.
  • Slice strawberries and divide into two equal portions.
  • In a small heat-safe container combine 1 cup sliced strawberries, oil, and aged balsamic vinegar.
  • Cook at 350°F for 15 minutes.
  • Remove strawberry mixture from oven and puree until creamy. Set aside.
  • Cut feta into small cubes or crumble.
  • In a large bowl combine spinach, feta, sliced almonds and the remainder of fresh sliced strawberries.
  • Pour strawberry dressing over the salad and gently toss. Serve and enjoy.
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Source: New England Cheesemaking Supply Company

Cream of Mushroom Soup Substitute

Posted on by David Knight

A simple homemade substitute for cream of mushroom soup made with butter, mushrooms, milk, and light cream cheese.

Cream of Mushroom Soup Substitute

A simple homemade substitute for cream of mushroom soup made with butter, mushrooms, milk, and light cream cheese.
Print Recipe
Course Soup
Cuisine American
Status To Try

Ingredients
  

  • 2 tablespoons butter
  • 12 oz mushrooms sliced
  • 1 cup milk
  • 4 ounces light cream cheese
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Source: Substitutes.docx

Pressure-Canned Vegetable Soup

Posted on by David Knight

A garden vegetable soup formulated for pressure canning, with tomatoes, potatoes, carrots, lima beans, corn, celery and onions.

Pressure-Canned Vegetable Soup

A garden vegetable soup formulated for pressure canning, with tomatoes, potatoes, carrots, lima beans, corn, celery and onions.
Print Recipe
Course Soup
Cuisine American
Status To Try
Servings 7 servings

Ingredients
  

  • 8 cups tomatoes chopped, peeled and cored; about 4 lb or 12 medium
  • 6 cups potatoes cubed and peeled; about 6 medium
  • 6 cups carrots 3/4-inch slices; about 12 medium
  • 4 cups green lima beans about 1 1/2 lb
  • 4 cups corn kernels uncooked; about 9 ears
  • 2 cups celery 1-inch slices; about 4 stalks
  • 2 cups onions chopped; about 2 medium
  • 6 cups water
  • salt optional
  • pepper optional

Instructions
 

  • Prepare pressure canner. Heat jars in simmering water until ready for use; do not boil. Wash lids in warm soapy water and set bands aside.
  • Combine all vegetables in a large saucepot. Add water. Bring to a boil, reduce heat and simmer 5 minutes. Season with salt and pepper if desired.
  • Ladle hot soup into hot jars leaving 1 inch headspace. Remove air bubbles, wipe rims, center lids and apply bands fingertip-tight.
  • Process in a pressure canner at 10 pounds pressure for 55 minutes for pints or 1 hour 25 minutes for quarts, adjusting for altitude. Turn off heat and cool canner to zero pressure. Let stand 5 more minutes before removing lid, then cool jars in canner 10 minutes. Remove jars and cool. Check seals after 24 hours.

Notes

This source is a historical 2018 pressure-canning printout. Before canning, verify the current Ball/USDA/NCHFP processing pressure, altitude adjustment, jar/lid preparation and processing-time guidance; do not rely on an old printout where current safety guidance differs.
Keyword canning-meats-snacks, sides-vegetables, soup
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Source: Ball

Split Pea Soup with Ham Bone

Posted on by David Knight

Slow-simmered split pea soup built around a meaty ham bone, with carrots, celery, garlic and fresh thyme.

Split Pea Soup with Ham Bone

Slow-simmered split pea soup built around a meaty ham bone, with carrots, celery, garlic and fresh thyme.
Print Recipe
Prep Time 15 minutes
Cook Time 1 hour 15 minutes
Total Time 1 hour 30 minutes
Course Soup
Cuisine American
Status To Try
Servings 6 servings

Ingredients
  

  • 1/4 cup unsalted butter
  • 2 cups onion chopped
  • 1 cup carrot 1/4-inch dice
  • 1 cup celery 1/4-inch dice
  • 1/4 to 1 teaspoon kosher salt to taste
  • 1/2 teaspoon freshly ground black pepper plus more to taste
  • 2 cloves garlic minced
  • 1 pound dried split peas rinsed and sorted
  • 1 meaty ham bone
  • 1 large bay leaf or 2 small
  • 2 teaspoons fresh thyme leaves chopped and divided
  • 6 cups chicken stock
  • 2 cups water
  • 1 cup diced ham 1/4-inch dice
  • buttery garlic croutons for serving

Instructions
 

  • Melt butter in a large pot or Dutch oven. Add onion, carrot, celery, 1/4 teaspoon salt and 1/2 teaspoon pepper. Cook 5-8 minutes until softened and beginning to brown. Add garlic and cook 1 minute. Stir in split peas.
  • Add ham bone, bay leaf and 1 teaspoon thyme. Stir in stock and water. Bring to a boil, reduce heat and simmer uncovered 60-90 minutes, stirring occasionally, until peas break down and soup reaches desired thickness.
  • Add diced ham during the last 15 minutes. Remove ham bone and bay leaf. Stir in remaining thyme, season to taste and serve with croutons and cracked black pepper.

Notes

A 1 1/2-pound pair of smoked ham hocks can substitute for the ham bone; reduce added salt accordingly. Source notes soup keeps 3 days refrigerated or 2-3 months frozen.
Keyword soup, split peas
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Source: Striped Spatula / Amanda Biddle