PERFORMANCE REPORT AND FAVORITE RECIPES

HI OUT THERE!!!
I have several things I want to share but first of all want to report that my performance on Sat. eve. went very well and those in attendance I felt were encouraged and uplifted which was my goal so I felt good about that.  I am always the one more blessed when I share what God has given me and I will share the website of a guy who was there that made beautiful cross necklaces, key chains and zipper pulls.  Our youth group is looking at them for a fundraiser and you may be interested as well, I will share that info. when I get the cross and info. back from our youth leader.

I said I would share some of my favorite recipes and right now I just finished canning 18 quarts of dill pickles!!, it is my Moms recipe and I assure you it is tops in my book. 

DILL PICKLES
(MY MOTHERS RECIPE)

14 CUPS WATER
3/4 CUP PICKLING SALT
1 CUP HEINZ ( MAKE SURE IT'S HEINZ) VINEGAR

COMBINE THIS IN A KETTLE AND BRING IT TO A BOIL
WHILE WAITING MAKE SURE YOUR JARS ARE WASHED AND STERILIZED (PUT THEM UPSIDE DOWN IN HOT WATER IN A SKILLET)  STUFF THEM FIRST WITH A SPRIG OF DILL THEN WITH YOUR PICKLES, A HOT PEPPER, CARROTS, GARLIC AND A PIECE OF CABBAGE LEAF ON THE TOP.  POUR THE BOILING HOT BRINE OVER THE PICKLES AND SEAL LIGHTLY WITH LIDS THAT ARE SOAKING IN BOILING HOT WATER AS WELL.  THE NEXT MORNING (DEPENDING ON WHEN YOU DO THIS - ALLOW 8 HOURS OR SO) POUR THE BRINE INTO A KETTLE AND BRING TO A BOIL AGAIN AND FILL THE JARS WIPING THE RIM AND EDGE OF JAR, THEN SEAL TIGHTLY.  I PROMISE YOU WILL NOT BE DISAPPOINTED IN THE TASTE OF THESE PICKLES, THEY HAVE A LITTLE KICK TO THEM FROM THE PEPPER AND JUST THE RIGHT AMOUNT OF VINEGAR.


ANOTHER RECIPE I WANT TO SHARE WITH YOU IS FOR WALLEYE,  MY DAUGHTER AND I CAME UP WITH THIS RECIPE, IT IS MY FAVORITE WAY TO FIX THEM AND WE'VE HAD A LOT SINCE MY HUSBAND AND BOYS WERE ABLE TO GET THEIR LIMIT EVERY TIME THEY WENT OUT IN JUNE.

FRESH WALLEYE

1 EGG
1 CUP OF WATER
COMBINE AND WHISK TOGETHER IN A BOWL(SET ASIDE)

1 CUP FLOUR
1/2 CUP CORNMEAL
1 T SEASONING SALT
SALT AND PEPPER

COMBINE AND PUT ON A PLATE OR MIXING BOWL

I ALWAYS WASH MY FISH FIRST THEN CUT INTO APP. 4" STRIPS
DIP THE STRIPS IN THE EGG WASH THEN THE FLOUR AND FRY IN HOT OIL UNTIL GOLDEN BROWN.  I SIMPLY PUT ABOUT 1-2 INCHES OF OIL IN A FRY PAN AND LET IT GET HOT ENOUGH TO FRY.  THIS IS DELICIOUS WITH HUSH PUPPIES, BAKED BEANS AND FRESH COLESLAW.

ENJOY!!