Scotch Bonnet tomato sauce
 

‎1 gallon of Scotch Bonnet tomato sauce ready for canning and winter chile...all from the garden.... (except the celery)

Attachment 22909

That made me hungry just looking at it....

Maggie took down your recipe and plans to make it sometime this week,I'll let you know how it came out.....;) :D

Big Teddy :munchin

We call this dessert 'brickle', it an easy and flavorful treat...great for parties as a dessert

Cheesecake-Stuffed Peaches
 

The Colorado peaches are really sweet and juicy this year. We got a box to put up and tried this new recipe out for size. Wow this is a keeper!

Cheesecake-Stuffed Peaches - Makes six servings.

6 peaches, halved & pitted
¼ c. butter, melted
3 T. cinnamon-sugar *
4 oz. cream cheese, softened
¼ c. sugar
1 eggs yoke
1½ t. vanilla


1. Preheat oven to 350°. Line a 15x10x1 baking pan with parchment paper; set aside. Trim a very thin slice from the round side of each peach half so the halves will stand flat on the baking pan. Dip peach halves in melted butter to coat. Arrange peach halves, cut sides up, in prepared pan. Sprinkle cut sides of peaches with cinnamon-sugar; set aside.
2. In a med. mixing bowl beat cream cheese with a mixer on med. speed until smooth. Add sugar, egg yolk, and vanilla. Beat until combined. Spoon cream cheese mixture into peach centers.
3. Bake, uncovered, about 30 minutes or until lightly browned and softened. Serve warm or at room temperature.

*Note: Use a purchased cinnamon-sugar mixture or combine 3 T. granulated sugar with 1 t. ground cinnamon.

Better Home and Gardens (Aug11)

My whole family has buggered off a full continent and a bit away to Malta for a couple of weeks and I find myself in a dwindling food situation. So instead of complaining, and making a Maltese cross, I am instead making a French loaf.
1 tsp instant yeast
1 tsp salt
1 tsp butter
450 g white bread flour
320 ml warm water
toss into pan and start bread machine, wait 6 hrs and eat.

Going to have some bush meat with the bread, Guy?

This sounds fantastic. Will have to get to my favorite farm this weekend for some peaches!

I dont eat it much Mark. My family love it, so my hunting trips are very popular with wife and boys, which is a plus. The freezer is full of dried sausage and biltong made from Impala and Blesbuck and we even have some huge salamis made from Giraffe which are really nice.

Guy- I make sausage from the wild pigs we have here, it is very good. The loins are also tasty. My wife likes the quail, dove and chukar I bring home.

Sounds like you're in the middle of the swinging scene down there. :rolleyes: :D

Pig sausage is nice. We make cheese grillers from Warthog and wild pig as well as Cabernossi. Thre are some difficulties in transporting pig carcasses as northern areas are quarantined because of the risk of spreading swine fever, so I dont shoot them much even though Warthog ivory make nice knife handles and they are quite cheap to shoot being pests on many ranches . They burrow under game fences allowing other game to escape.

Made Smoked Pork Chops with COrn on the Cob and mashed taters

What time should I be there? ;)

To me "smoked" is like bacon, it goes well with everything.....

Pulled this off the smoker mid-morning, did two racks of ribs last niight, gotta agree with TS "smoked is like bacon."

Attachment 23012