Sunday, September 30, 2012

Tony's Wheat Bread

2-Pound Loaf
1 1/4 Cup of Water
2 teaspoons Salt
1/3 Cup of Honey or Combination of Honey and Molasses
1/4 Cup favorite jam (I have used strawberry, apricot-pineapple)
2 Cups Bread Flour
2 Cups Wheat Flour
1/2 Cup of Oats
2 tablespoons butter
2 tablespoons Dry Milk
2 teaspoons dry yeast

I used a bread machine to make this recipe so you put the ingredients in the order listed.

Not sure time or temperature in a regular oven. 

Thursday, September 6, 2012

Canned Tomato Soup

Tomato Soup (Glenn Recipe)

14 quarts tomatoes
1 stalk celery plus enough onions to make 6 cups
14 sprigs parsley (or just sprinkle dry parsley over the tomatoes)
3 bay leaves
3 T canning salt
8 T sugar
1-2 tsp pepper

Wash, cut up tomatoes. (We cut off the stem end and then quarter
them.) Chop onions and celery. Add to tomatoes. Add parsley and bay
leaves. Cook until celery is tender.
Put through sieve. Put strained soup back in large pan.

Add salt, sugar, and pepper.  Bring to a boil.

Fill clean canning jars to within one inch of top. Wipe off rim of jars and put on cap and
screw band firmly tight.

Process at 12 1/2 pounds pressure (pints) for 15 minutes and (quarts) for 20 minutes. Makes about 7 quarts.

To serve:

For one quart of soup: make a roux of 1 to 1 1/2 tablespoons butter
and 1 to 1 1/2 tablespoons flour. Slowly whisk soup into roux. Heat
to desired temperature.