[vc_row full_width=”stretch_row”][vc_column][vc_single_image image=”961″ img_size=”medium”][/vc_column][/vc_row][vc_row][vc_column width=”1/3″][vc_custom_heading text=”Our old standbys for everyday cooking and canning …PLUS submitted recipes! ” font_container=”tag:h1|text_align:left” use_theme_fonts=”yes” css=”.vc_custom_1503803900858{margin-top: 0px !important;}”][/vc_column][vc_column width=”1/3″][vc_custom_heading text=”Herb Bread” font_container=”tag:h3|text_align:left” use_theme_fonts=”yes” css=”.vc_custom_1503803840624{margin-top: 0px !important;}”][vc_column_text css=”.vc_custom_1457645859179{margin-bottom: 15px !important;}”]Savory bread that looks impressive! Its not as hard as it looks though, and it only takes an hour and a half from start to finish. I always make a big batch and freeze leftovers.
4 to 4 1/2 cups flour
3 T sugar
2 packages quick rise yeast
1 1/2 t each salt, dill, basil
3/4 t each garlic powder, rosemary
3/4 c milk
1/2 c water
1/4 c butter
1 egg
In large bowl combine 1 1/2 c flour sugar, yeast and seasonings. in microwave heat water, butter and milk to 120 degrees. Add to dry ingre. beat until moistened. Add egg beat until smooth. Add remaining flour. Knead 5 min let rest 10 min. Divide into 3rds make 15 inch ropes and braid together. Pinch ends together and tuck under. Cover and let rise 25 min til doubled. Bake at 375 for 20-25 min. Serve with lots of butter.
[/vc_column_text][/vc_column][vc_column width=”1/3″][vc_custom_heading text=”Soft Taco Shells” font_container=”tag:h3|text_align:left” use_theme_fonts=”yes” css=”.vc_custom_1503803828006{margin-top: 0px !important;}”][vc_column_text css=”.vc_custom_1459382170429{margin-bottom: 15px !important;}”]Fast and easy soft taco shells. Tastier and healthier than store bought plus who doesn’t love to save money?
2 cups flour
1/2 t salt
1/4 c olive oil
2/3 cup warm water
mix together and roll into 8 balls. Let it set at least 1 hour before pressing.
[/vc_column_text][/vc_column][/vc_row][vc_row][vc_column][vc_separator][/vc_column][/vc_row][vc_row][vc_column width=”1/3″][vc_custom_heading text=”Quail egg quiche ” font_container=”tag:h1|text_align:left” use_theme_fonts=”yes” css=”.vc_custom_1503799841167{margin-top: 0px !important;}”][vc_column_text]6 dozen quail eggs
3/4 cup of mayonnaise
1/2 cup Parmesan cheese
Salt and pepper to taste
1 package of frozen spinach
Meat of your choice:
Ham/bacon/browned sausage.
I cheated and used store bought pie crusts.
Bake for 30 minutes at 350, remove and add shredded cheese of your choice. Bake for another 15 minutes. Remove and let rest for 15 minutes 
Recipe created by Ken Schneider [/vc_column_text][/vc_column][vc_column width=”1/3″][vc_custom_heading text=”Grandmas Cornbread” font_container=”tag:h3|text_align:left” use_theme_fonts=”yes” css=”.vc_custom_1503803922333{margin-top: 0px !important;}”][vc_column_text css=”.vc_custom_1457660721136{margin-bottom: 15px !important;}”]This recipe is originally from my grandma.Every time I eat it I am reminded of my grandparents house, eating down-home meals of chicken, green beans with onion, and hot buttery cornbread.
1/2 cup flour
1/2 cup cornmeal
3/4 t salt
3 t baking powder
buttermilk, enough to make a wet paste
Add bacon grease to cast-iron skill heat on low, add cornbread paste. Cook 10 minutes on first side and CAREFULLY flip. Finish cooking.[/vc_column_text][/vc_column][vc_column width=”1/3″][vc_custom_heading text=”Old Fashioned Egg Noodles” font_container=”tag:h3|text_align:left” use_theme_fonts=”yes” css=”.vc_custom_1503803943153{margin-top: 0px !important;}”][vc_column_text css=”.vc_custom_1457661734086{margin-bottom: 15px !important;}”]This is a Thanksgiving and Easter favorite.We have turkey, mashed potatoes and noodles every year. This recipe is too much work for me for everyday use, but makes it all the yummier on holidays.
2 1/2 c flour
1/2 cup milk
2 eggs
1 T butter
1 t salt
Combine and knead 5 minutes.(This is a stiff dough). Let rest 10 minutes before rolling out as thin as you can. I use lot of extra flour during this step. Cut into strips with pizza cutter. Toss with more flour to prevent noodles from sticking. You can freeze now to boil later, or go on to boil your noodles in chicken broth. (Aprox 20 minutes0[/vc_column_text][/vc_column][/vc_row][vc_row][vc_column width=”1/3″][/vc_column][vc_column width=”1/3″][vc_custom_heading text=”Zacks favorite cheesecake”][vc_column_text]Preheat oven to 325
3 Blocks of ROOM TEMPERATURE cream cheese
1/2 Cup sugar
1 Tablespoon vanilla
14 Quail eggs-ROOM TEMPERATURE
1 Bag of white baking chips
1/2 Cup whipping cream
2 Store bought chocolate pie crusts or 1 homemade crust in springform pan
Mix together ROOM TEMP cream cheese with sugar. Add in ROOM TEMP eggs and vanilla. (yes the room temp is important! If you use cold, than your whole cheesecake will be lumpy! Melt together in microwave chips and cream- these chips melt at a low temp so 30 seconds should do it- mix until smooth and pour into cream cheese mixture. Mix together. Pour into pan(s) Bake at 325 degrees. 40 min for 2 pans or 55 for 1 big pan. Cheese cake is done when slightly set. Remove from oven and cool. Refrigerate overnight. Add favorite toppings. Strawberries, cherries or raspberries are used around here!
You can also do stir ins- 2 teaspoons of fruit syrups, mini chocolate chips etc. before baking.[/vc_column_text][/vc_column][vc_column width=”1/3″][vc_custom_heading text=”Quail egg pasta”][vc_column_text]My new kick has been making homemade pasta using my backyard chicken and duck eggs that I have in excess. Pasta has turned out great. Today I decided to make fresh egg pasta using the quail eggs. I cracked open 50 quail eggs and weighed them, then multiplied the weight x 1.5 and that is the amount of flour to add and mix it all together for an awesome dough. I made angel hair pasta with it. It was the best batch of pasta I’ve ever eaten. I also made a batch of Fettucini and still have 3 more balls of dough to use at a later time.
As you can see there are many variations such as the sun-dried tomato fettuchini , meat filled raviolis, and spinach fettuchini
Recipe created by:
Karen Frankland[/vc_column_text][/vc_column][/vc_row]