Favorite winter homestead meals.

Bobbie Sprague

503 Rivendell LN

Tellico Plans TN 37385

We have two meals for those days when the temperature outside is the same as inside your freezer. The first is my Pantry Soup. The more you put in, the better, even if you add store-bought canned vegetables to what you put up yourself. Measurements are not something I use, so I'll just list the ingredients. Add as much or as little as you want.

All you do is put everything in the pot and cook it all day.

Pantry soup

Chicken stock and meat (turkey works too) Small potatoes, quartered Green beans Lima beans Corn Tomatoes, diced Green peppers, chopped Onions, chopped Celery, chopped Mushrooms, chopped Small amount vinegar (to taste) Garlic Salt Pepper Any other seasonings to taste

A form of Brunswick stew 

When a storm is forecast I get out my big pot and fill it and put it on the back of the stove (or on the kerosene heater) so we can eat anytime. Since I do not measure, the cook is in control of the taste.

Ground beef or venison Cubed pork Cut-up chicken Onions, chopped

Brown all above ingredients in light oil. Add:

Peppers, chopped Mushrooms, sliced Lima beans Corn Stewed tomatoes Small potatoes, quartered Barbecue sauce (homemade is best) or salsa will work Seasonings to taste

The more you experiment, the better.

Jane Keon

10732 Riverside Dr

Saint Louis MI 48880

I usually start this on weekend winter mornings when I know we'll be working outside all day. The promising smells help keep us warm, even if our toes are icy cold in our boots.

Pork hocks

3-6 pounds smoked pork hocks
(depending on how much meat you
want)
1 quart water
2 teaspoons salt
Black pepper
1 quart sauerkraut
2 large onions, chopped
6 or more potatoes, chunked

Simmer the hocks in water with salt and pepper until the meat falls off the bones. Separate the meat and dig out the marrow and put in the pot with the sauerkraut, onions and potatoes. Simmer until supper time. Excellent heated up with more potatoes added for the next day.

This is not your crunchy vegetable Chinese restaurant dish, but a hearty stew with plenty of red meat.

Chop suey

2 tablespoons cooking fat
1 pound pork, cut up
1 pound beef, cut up
6 stalks celery
5 onions
6 ounces soy sauce
3 cups bean sprouts
2 cups mushrooms
1 quart water
1/4 cup molasses
Black pepper
NO SALT

If using canned mushrooms and sprouts, drain them. Brown the cut-up meat in the fat. Add onions and celery. Add remaining ingredients and simmer all afternoon. Serve over rice with chow mein noodles on top.

Cinderella Fay

HC 75 Box 14C

Pitt MN 56623

Chicken or rabbit & dumplings

2 chickens or rabbits
3 quarts water

Simmer in a big kettle until tender. The time will vary depending on how old the animal is when you butcher it. I normally do this a day ahead and store in the refrigerator overnight. If you don't have a refrigerator -- any cold spot will do, but don't let it freeze! At my house, on cold winter nights anything that is not in the refrigerator freezes!

Carrots Onions Peas Potatoes Garlic Celery seed Bay leaf Salt & pepper Corn starch Cream (or milk, water) Chicken bouillon 

These are the vegetables and spices I usually use, but they are all optional as you can omit or substitute any depending on what you have on hand.

Take the meat off the bones and set aside. Remove most of the fat that has hardened on top of the broth. Simmer broth, vegetables and spices for about 10 minutes. Thicken slightly with cornstarch mixed with cream. Not too thick because the dumplings will soak up a lot of liquid.

Dumplings

3 cups flour
6 teaspoons baking powder
1-1/2 teaspoons salt
3 tablespoons shortening
Milk

Sift together dry ingredients. Cut in shortening. Add enough milk to make a thick drop batter.

Add the meat to broth and return to a boil. Spoon dumpling batter on top of bubbling stew. Cover and let simmer for 12 minutes -- don't peek! After 12 minutes remove from heat and serve.

Guaranteed to warm and fill 8-10 hungry souls and burn their lips and tongues too if they're not careful.

Barbara Fischer
PO Box 265
Sharon Spring MO 67758

Here are a couple of casserole recipes that we like in the winter. Both are very flexible as to amounts of ingredients.

Casserole I

Brown 1-2 pounds of ground beef with some onion. Add drained green beans, one can or pint per pound of meat. Add one can tomato soup per pound of meat. Pour into a greased casserole dish, cover with mashed potatoes and grated cheese. Bake in medium oven until hot and bubbly.

Casserole II

Brown 1-2 pounds ground beef with onion. Add corn -- canned or frozen drained) to suit taste of your family. Add ketchup or barbecue sauce to suit taste. Pour into greased casserole dish, cover with mashed potatoes and grated cheese and bake in medium oven until hot and cheese is melted.

These are both good with coleslaw and cornbread. I usually make one of these when I have leftover mashed potatoes.

Cyndy Aho
RR 1 Box 301
Osage, MN 56570

Thanks for the harvest-time recipes in Vol. 81 No. 5. As the cook of the family, I'm always looking for something different to fix whether it's to can or cook. I have always enjoyed canning and freezing since I was a young girl. I'm looking forward to reading about what other cooks are making from their winter larders.

Here is a daily menu of some of our family favorites:

For breakfast, plain yogurt with homemade jam stirred in, with or without granola. Canned grape juice. Homemade oatmeal bread, toasted, with butter and jam. And with plenty of fresh skimmed milk, as are all of our meals.

Blue-barb preserves

(I got this recipe from Countryside in a "Menu of the Month" back in the '80s.)

3 cups rhubarb, finely chopped,
simmer until tender
3 cups blueberries, crushed, add to
rhubarb and stir in
7 cups sugar

Bring to a rolling boil over high heat, boil 1 minute, stirring constantly. Remove from heat and stir in one 6-ounce bottle of Certo. Stir and skim after 5 minutes. Ladle into hot jars. Process as directed for jams. Makes 7-8 cups.

Apricot syrup

(Yes, good on pancakes and waffles and French toast, but we like it stirred into our yogurt too.)

5 cups ground apricots
1 cup water
3 tablespoons Sure-Jell
1/4 cup lemon juice
1/2 teaspoon butter
4 cups sugar

Combine all but the sugar in large pan and bring to a rolling boil. Add 4 cups sugar all at one time. Bring to a boil, stirring constantly and boil 1 minute. Ladle into hot jars and process. Makes about 4 pints.

To top off a noon meal of homemade vegetable soup using beef bones from the freezer and vegetables that I've canned, we might have:

Sourdough applesauce cake

This is from Carla Emery's book. I revised it to fit my family. I use home canned applesauce.

Mix together 1 cup starter, 1 cup applesauce, 1-1/2 cups flour and 1/4 cup milk. In another bowl, cream 1/4 cup butter with 1/2 cup white sugar and 1/2 cup brown sugar. Add 1 beaten egg, 1/2 teaspoon cinnamon, 1/4 teaspoon nutmeg, 2 teaspoons soda and a pinch of salt. Add the starter/ applesauce mixture. Fold in 1/2 cup dates, raisins or nuts or a combo of each. Pour into a greased 8 x 12 pan. Bake at 325 degrees for about an hour.

Oatmeal bread

Combine 4 cups each oatmeal and boiling water. Add 1/4 cup buffer, 1/2 cup dark brown sugar and 4 teaspoons salt. Stir until butter and sugar melt.

Dissolve 1 package yeast in 1-1/2 cups warm water and stir into oatmeal mixture. Gradually add 3-1/2 to 4 cups flour to make a soft dough. Add more flour as needed. Knead and let rise, punch down and shape into 3 loaves. Place in large greased loaf pans. Let rise again and bake at 375 degrees 35-40 minutes.

For our supper I like to make pizza, as it can be made ahead of time, or if I'm running late, I can make it quickly. Here is my crust recipe.

Combine 3/4 cup very warm water with 1/2 teaspoon sugar, 1/2 package yeast and 2 teaspoons oil. Let sit until yeast dissolves. In another bowl mix 1 cup wheat flour, 1 cup white flour and 1/2 teaspoon salt. Add yeast mixture and stir well. Let dough rest at least 10 minutes. I like to make my dough at least an hour ahead of time as I think it gets easier to work with and has a good texture when baked. I think the taste is better too.

Then I grease a 9 x 13 pan and pat out the dough in it. Then add pizza or spaghetti sauce to taste. My sauces are Ball canning mixes with tomatoes from our garden. (I haven't found a recipe for either sauce that I like the taste of, and I would have to purchase some of the vegetables and the spices to put in so I use the canning mixes. And most important, my family likes them too.)

Then I can get creative as far as meats and vegetables that will go on it. Since this pizza will be four servings, each family member can have what they like on their quarter. Top with cheese. Bake at 350 degrees for 15 minutes or if you are pressed for time at 400 for 10 minutes or until cheese starts browning.

With our pizza we will have quick coleslaw.

Chop up about 1/2 cabbage. Dress it with mayonnaise and yogurt. Also get out the bread and butter pickles and use some of that juice for flavoring. It has that vinegar, sugar and onion-pepper to give an extra zip to your slaw. You can also chop up some of those pickles with the cabbage. If so, you probably won't need the juice.

We don't need dessert, but if someone drops in it would be nice to have something to serve them. So I'll bring up some peaches and bake peach crisp.

Grease 9 x 13 pan. Put in 2 quarts drained sliced peaches, 1/2 cup reserved peach juice and a few drops almond extract.

Topping: Combine 1-1/3 cups brown sugar, 1 cup flour, 1 cup oatmeal, 1/2 teaspoon nutmeg, 4 tablespoons butter. Mix until crumbly and press over peaches. Bake at 350[degrees] 45-50 minutes. Serve with fresh cream or ice cream.

Victoria Brown

30450 Desert Rock Rd

Desert Hot Springs CA 92241

Goulash 

Fry some hamburger. Add canned tomatoes, any type of vegetables, rice, chopped potatoes, onions, garlic, some water and your favorite spices. Cook until rice and potatoes are done. Thicken with cornstarch and enjoy. This is a basic recipe. You can add anything your family likes.

Donna McCrite

RR 3 Box 169N

Ardmore OK 73401

One of our favorite meals is one we call Irish pizza. It can be adjusted to fit any size family and to suit any taste.

Irish pizza

Peel and shred 3-4 medium potatoes. Heat a large skillet and put in 2-3 tablespoons of butter or oil. Spread shredded potatoes evenly over the bottom, then top with your toppings. Our favorites are ham or smoked sausage, cooked green beans, corn, chopped tomatoes, onions, or whatever else you have on hand.

Beat 3-4 eggs along with about 1 teaspoon of salt and 1/4 teaspoon of pepper, then pour over your "pizza." The eggs help to hold it together. This is then topped with shredded cheese of your choice. We prefer colby or cheddar.

Then just put on the lid and let it cook until brown on bottom and potatoes are soft -- approximately 25-30 minutes.

Teresa Turner

RR 1 Box 292-5

Hawkins TX 75765

It is a very hot and humid day (97[degrees]) here in east Texas (August 19th) and I am digging out my family's favorite winter recipes. I wish I could say thinking about these cold weather soups and meals is making me feel cooler but I would be telling a lie so I better just get on with it.

My husband's number one favorite stew (he loves it although he claims it gives him heartburn) is Italian beef stew.

Italian beef stew

2-1/2 pounds lean, boneless chuck
steak, trimmed and cut into 1 inch
cubes
1/2 cup flour
Vegetable oil
3 medium onions, chopped
3 large carrots, scraped and cut into 2
inch pieces
3 medium potatoes, peeled and cubed
1-1/2 cups water
2 stalks celery
1 pint whole kernel corn, drained
I quart whole tomatoes, undrained
1 clove garlic
1-1/2 teaspoons salt
I teaspoon pepper
1/4 teaspoon oregano
1 teaspoon Italian seasoning

Dredge meat with flour and brown in small amount of vegetable oil in an 8 quart Dutch oven. Add remaining ingredients. Cover and simmer 2-1/2 hours or until vegetables are tender. Serves eight. This goes great with homemade bread.

Another favorite around here is chicken fried steak & gravy.

Chicken fried steak & gravy

Tenderized round steak Salt & pepper All purpose flour Baking powder (add a little to flour to make it fluffy) Melted shortening (use melted instead of oil -- it makes a better gravy)

Rinse steak with water; sprinkle with salt and pepper. Let stand a few minutes to bring out the juice. Dredge both sides with flour. Cook in hot melted shortening over medium-high heat until brown. Turn and brown on other side. Drain. Don't cook it very long -- the meat is usually done by the time both sides are browned. The quicker the meat cooks the juicier it stays (in this case.)

Gravy:

Put 2-3 tablespoons of drippings in skillet and all the crumbs. Stir in a heaping tablespoon of flour. Stir well to moisten. Cook a few minutes to brown the flour. Add 2 cups milk, stirring constantly until thick as desired.

Serve this with mashed potatoes, green bean casserole or corn and homemade biscuits.

The following recipe does not include anything from the garden; however, I do use fresh goat milk and fresh eggs for this great pancake recipe.

Sweet milk pancakes or griddle cakes

1-1/2 cups sifted flour (can use white,
wheat or half-and-half)
2 teaspoons baking powder
1/2 teaspoon salt
1 cup milk
1 egg
2 teaspoons melted butter

Sift dry ingredients into bowl. Add thoroughly beaten egg. Then add milk and melted butter and mix well with large spoon. For a thinner batter add more milk. Bake on a hot griddle (large cast iron skillet works), slightly greased. Drop the batter by spoonfuls onto the hot griddle and when bubbles appear turn and cook the other side. Serve hot with butter and maple syrup (or honey). You can also sprinkle confectioner's sugar and squeeze lemon juice onto them.

For sour milk pancakes use same recipe but add 1/2 teaspoon baking soda. If you don't have sour milk on hand, add one tablespoon vinegar to one cup milk.

We are off the grid and interested in a greenhouse. I would love to hear from someone who heats a greenhouse with something other than electric (wood, propane, etc.) Also, I have been enjoying the letters from the families who are homeschooling. Each issue is filled with informative, useful, encouraging information and I look forward to each one.

Gail Grundl

16704 County Road X

Kiel WI 53042

I made up this recipe for spaghetti sauce. We like it so much I don't use store-bought anymore. It's very quick and easy.

Spaghetti sauce

Brown 2 pounds ground beef or ground venison. Add 1 quart of stewed tomatoes, 1- 1/2 teaspoons each basil, oregano, Italian seasoning and 1 clove crushed garlic. Simmer 30 minutes to 1 hour. Add salt and pepper to your taste. It will be thick and not runny.

Jan Hoadley

P O Box 777

Soquel CA 95073

It seems funny to be answering a cold weather question while currently in an area that doesn't get cold ... but having grown up in the Midwest and living briefly in Montana and Colorado I think I remember well enough! A few good cold weather ideas to warm up those cold days:

Brown some cubed meat -- beef, lamb, venison are all good. Put in a crockpot. Add cubed potatoes, bits of carrots, onions or whatever vegetables you have available. Cover with water and set to cook on "slow" (or put on top of the woodstove for the day, covered). Come evening you'll have a tender, easy, "no effort" dinner.

Or brown ground meat; add diced onion, cubed potatoes and water to cover; season; and cook over medium heat until potatoes are soft. Uncover, if desired stir in a little flour for "gravy". Top with cheese if desired.

Combine tomato soup with water. Add Italian seasonings. If desired add browned ground meat, pepperoni or other meat. Serve with croutons or crackers and top with cheese.

The BEST meat loaf

This dish has gotten rave reviews from American and Australian visitors who swear I've spent all day in the kitchen, even though the Australian friends saw me make it in about 10 minutes!

Combine 1/2 pound beef with 1/4 pound lamb or venison and 1/4 pound sausage (turkey or pork works well). Mix this well. Add diced onions, a little seasoning, oatmeal or crackers (until it's almost "dry") and then add half a can of sloppy joe sauce (homemade or store bought). Set the other half-can aside. When meat mixture is thoroughly mixed, press into loaf pan. Cook at 350[degrees] F. for about 40 minutes, then pour the other 1/2 can of sauce over the top and cook for about 15 minutes more. You may top with cheese if desired or serve as is with potato, corn and/or bread.

Wash, peel and cube potatoes. Boil until done. While they're cooking prepare a white sauce (most cookbooks have a recipe using milk, butter, flour). When potatoes are done, drain and stir in white sauce to coat. Top with bacon bits, cheese or as desired.

Baked pheasant & rice

2 pheasants, cut into serving pieces
1-1/2 ounce envelope dehydrated
onion soup mix
14 ounce fresh mushrooms
3/4 cups long grain rice, uncooked
3/4 cup milk
1 10-ounce can condensed cream of
mushroom soup

Blend mushroom soup and milk; combine with rice, mushrooms and juice and onion soup mix. Arrange pheasant on top. Brush with melted butter, sprinkle with paprika and bake uncovered in preheated oven at 325 F for 1-1/2 hours. (This can also be use for guineas or chickens if you don't have pheasants or don't hunt.)

Dutch oven duck

2-3 pounds duck, cut into small pieces and browned in skillet. Remove and place in Dutch oven or baking dish. To the drippings in skillet add 1 cup diced onion, 1 cup diced celery, 2 tablespoons grated orange rind, 1/2 cup maple syrup, 1-1/2 cups sauterne wine. Mix well, pour over duck and bake at 300[degrees] approximately two hours or until tender. Serve with rice.

Irish goose

Clean and dry an 8-pound goose. Rub inside and out with salt and pepper mixed at the ratio of 1 teaspoon salt to 1/4 teaspoon pepper.

Boil 10 medium potatoes, diced; reserve water for basting. Put 1 tablespoon fat in skillet and partially cook 1 cup chopped onions and 1/2 cup celery but don't brown.

Combine potatoes, onions and celery with: 1/4 teaspoon pepper, 1/2 pound ground salt pork, 1 teaspoon poultry seasoning, 4 slices of bread (crumbled), 2 eggs (beaten) and 1 teaspoon salt. Stuff goose and roast in a moderate oven 3-4 hours basting occasionally with potato water.

Creamed venison over biscuits

(This could also be used with lean beef or lamb)

I pound ground venison and 1 small onion, chopped. Saute in 1 tablespoon oil in skillet until brown. Drain off excess oil. Add 3 tablespoons all purpose flour, 2 beef bouillon cubes and 1 teaspoon Worcestershire sauce and simmer for 20 minutes. Serve over biscuits (or toast).

Connie B. Snyder

PO Box 962

Bushnell FL 33513

Here are two of our favorite winter soups.

Portuguese chicken

1 chicken, cut up
7 potatoes, diced
1 teaspoon cinnamon
I onion, chopped
3 ribs of celery, chopped
Salt and pepper to taste

Cover chicken with water and cook until tender. You can take the chicken off the bone, or leave the pieces whole. Add the rest of the ingredients and cook until potatoes are tender.

Potato Soup

8 potatoes
1 onion, chopped
1 clove garlic, chopped
4 or 5 slices of bacon, cut up
A handful of mushrooms, sliced

Put everything in a pot, cover with water. Add salt and pepper to taste. Cook until potatoes are tender.

Christian Van Norman

24724 Hipsley Mill Rd

Laytonsville MD 20882

This is by far my very favorite wintertime meal. It is best eaten with some hot, fresh bread.

Potato leek soup 

3 pounds potatoes
1 bunch leeks
2 cups corn
4-5 stalks celery
1 teaspoon Old Bay seasoning
(heaping)
1 quart milk
1-2 pints sour cream
Pinch of cayenne pepper

Peel, boil, and cut potatoes into cubes. Wash and slice leeks thinly, then saute in butter until softened. Be sure not to brown them. Cut up the celery into small pieces. Add the Old Bay and cayenne pepper. Saute until soft. Put everything together and let simmer at a low heat uncovered. Don't boil, as you don't want the milk to curdle. Keep stirring. Let sit for 30-40 minutes so that flavors blend. Add salt to taste and enjoy.

Donna Weitlisbach

27186 Last Rd

Batesville IN 47006

Venison stew

2 pounds ground venison
1 pound ground sausage
2 cups lima beans
2 cups corn
1 envelope sloppy joe mix
1 quart tomato juice
1/3 bottle hickory smoked flavor
Worcestershire sauce
Salt & pepper to taste

Fry meat until done. Cook vegetables (if frozen) or use canned. Combine all ingredients and heat through.

Venison-veggie skillet

1 pound ground venison
1 cup onion, chopped
3/4 cup green peppers, chopped
1 dove garlic, minced
1-1/2 teaspoons salt
1/4 teaspoon pepper
1 teaspoon chili powder
5 cups zucchini, sliced
2 large tomatoes, peeled & chopped
1-1/2 cups corn
2 tablespoons pimentos, chopped
1/4 cup parsley, chopped

Saute venison, onion, green pepper and garlic in skillet until well browned. Add remaining ingredients. Cover and simmer 10- 15 minutes or until tender.

Connie Dubois

RR 1 Box 63

RANGER TX 76470

Russian stew

1 pound beef or pork cut into bite size
pieces or even hamburger
1 large onion, diced
2 stalks celery, diced
salt
pepper shakins(*)
1 bay leaf
1 quart canned tomatoes
1/2 cup elbow macaroni
2 large potatoes, diced -- no need to
peel

Brown meat in small amount of oil, add onion and celery. Brown lightly and add enough water to just cover the meat. Season to taste with salt, pepper shakins, bay leaf. Add tomatoes. Simmer until meat is tender. Add 1/2 cup of elbow macaroni and 2 large potatoes which are diced into bite size pieces. Simmer until potatoes and pasta are tender. If you need to thin add some water while cooking. This recipe is for two people; adjust amounts for a larger family. Great to cook on a wood stove.

(*) Note: pepper shakins are my own blend of sweet bell peppers and hot peppers which have been dried and put through a blender, then packed into recycled spice containers. A great way to use an excess of peppers from your harvest. Each batch has a different heat factor so use carefully in soup, stews, eggs, baked potatoes -- anything your little heart desires.