Cookbook 12-19

-how to make sausage

Get some pork (uses a roast-not lean) and chunk it up (whatever you can get through the grinder). Can go to a butcher shop and get some sausage seasoning, he finds at Tunes “Georgia Spice”. Chunk it up, mix by hands yours seasoning. Take the chunks and grind them. To test, make a patty and fry it up. Can either use a pre-mix and mix yourself. It’s all to taste. If you want to do casing, they have at the local Orscheln or Bass Pro will a product that will help with the casing. He uses freezer bags.

Tim Rinehart, Moberly

“Turkey/Beef Tomato Free Chili”
Serves 12

Ingredients:
3 pounds ground turkey or beef,
2 cups chopped onion,
2-3 tablespoons garlic powder.
2 cups chopped green peppers,
2 cups chicken broth,
3 teaspoons dried cumin,
2 teaspoons dried oregano,
2 teaspoons chili powder,
1 teaspoon salt,
2 teaspoons black pepper,
1-1/2 cans refried beans,
2-1/2 (15-16oz) cans kidney beans, (not drained)
Saltine crackers.

Directions:
In a large skillet, brown ground turkey or beef and drain. Add all ingredients to crock pot except the cans of refried beans. Cover and cook on low 2 hours. Add refried beans to chili for thickening. Cover and cook on low for an additional 2-hours.

Harold South

“Peanut Brittle”

1 1/2 c. sugar
1/2 c. white Karo syrup
1/2 c. water
dash of salt

Cook above ingredients until hard ball stage when dropped in cold water. Add 2 c. peanuts and cook until peanuts are done. Take from stove and add 2 T. of butter and 1 T. baking soda (stir until well mixed). Pour on buttered cookie sheet until cooled.

Darrell Lampkins

“Christmas Short Bread Cookie Bites”

1 c. softened butter, cubed
3/4 c. sugar
1 1/2 tsp. vanilla
2 1/4 c. flour
sprinkles of your choice

Preheat oven to 350. Beat the butter and sugar together. Mix in the vanilla. Add the flour and beat well. Dough will be kind of sandy and with hands mix together. Add sprinkles and beat again. Work the dough with hands until it forms a ball. Press the dough into a 9 by 13 pan that has been lined with parchment paper. Chill for 1 hour. Grab the parchment paper, cut the dough into bite-size squares. Place 1 inch apart on a greased cookie sheet. Bake for about 12 minutes.

Marian Embree, Moberly

“Peanut Butter”

2 c. granulated sugar
1 c. white corn syrup
1 c. water

Place in a heavy sauce pan and bring to a soft ball stage a temperature of 233 and it takes about 10 minutes. Add 1/2 tsp. salt, 3 1/2 c. raw peanuts. Continue to cook until the hard crack stage of 304 and it takes about 30 minutes. Remove from stove and add 1 T. butter, 1 tsp. vanilla, and 1 tsp. baking soda. Stir it quickly and pour it onto a well-butter cookie sheet. As it’s cooling, butter your hands, and start to pull it.

Eva Daniels, Moberly