Canned Coleslaw

If you have extra cabbage and want another way to preserve them for future use, try canning coleslaw.

1 larage head cabbage, shredded
1 c celery, diced
1/2 c onion, cut up
1/2 c vinegar
carrot, small amount cut up
2 tsp salt
1/2 tsp celery seed
1/2 tsp mustard
2 c white sugar

Mix all of the ingredients together, put into jars and cold pack for 10 minutes.

Keep your fork

Weights of cabbage heads (L to R) 9-1/4 lb, 12-3/4 lb, 14 lb, 15-1/2 lb The cauliflower weight was 10 lbs. Note: the pint jar of spaghetti sauce is for size  reference

You may have to increase the amount of ingredients for heads this size!



Back in May I had several posts on dried beans. Here is a hummus recipe that is made with chick-peas. If you have someone who says they don’t like hummus, tell them that this isn’t hummus, it’s pureed chick-peas. Hummus is usually served with Arab or pita bread, but use it with whole wheat bread or as a vegetable dip.

2 c cooked chick-peas
1 clove garlic
1/4 c lemon juice
1/4 c olive oil
cold water
2 Tbsp chopped fresh parsley

Using a food processor, blender or food mill, puree the chick-peas. Mix in the lemon juice and olive oil. If needed, add a little cold water to make a soft mixture. Sprinkle the chopped parsley on top and chill at least an hour before serving.

Keep your fork

Crock Pot Pheasant

Although this is a recipe for crockpot pheasant, it works well for other wild game birds as well.

Cut up 1 or 2 pheasants into chunks. Coat with flour and fry in olive oil to brown and then place in crock pot. Put 1 cup chopped onion and 1 clove of garlic into the reserved olive oil and sauté. Then add:

1-1/2 c chicken broth
1 c white wine
1 c mushrooms
1 small can chopped black olives
2 Tbsp butter

Simmer 5 minutes. Add to meat in crock pot and cook on low for 7 hours.

Keep your fork

Mid-Atlantic States Succotash

Seeing all of the vendors who have lima beans at the Harrisonburg Farmer’s Market reminded me of this Mid-Atlantic States Succotash recipe.

1 c dried lima beans
1 Tbsp finely minced salt pork
Salt and pepper to taste
2 c cooked corn
1 tsp sugar
1 Tbsp butter

After washing the lima beans, cover with cold water and let stand overnight. Simmer in the water in which they were soaked until they are tender but not broken. Drain. (Fresh or canned lima beans could be substituted for the dried beans.) Add the corn, salt pork, sugar and butter. (Canned corn could be used in place of the cooked corn.) Season to taste with salt and pepper. Simmer for 15 minutes. You can add cream or water if the succotash is not moist enough.

Keep your fork

German Meat Roll

Even if you don’t have a German heritage, I think you will enjoy this meat roll recipe.

1 lb ground venison or beef
1/2 lb pork sausage
2 eggs, beaten
1 c crushed croutons
4 Tbsp minced onion
2 Tbsp Thousand Island dressing
2 Tbsp pickle relish
2 tsp Worcestershire sauce
2 tsp mustard
1 c sauerkraut, rinsed and well-drained
1 (2 oz) package smoked ham slices
1 c shredded Swiss cheese

Preheat oven to 350 degrees. In a bowl, combine all the ingredients except the sauerkraut, ham and cheese. mix well and pat out on a 12 x 12 inch square of aluminum foil. Spread sauerkraut over this meat mixture; top with the ham slices and then the Swiss cheese. Roll up jelly roll style, pressing ends to seal and place seam side down on a roasting rack. Sprinkle with meat tenderizer and bake 35 to 45 minutes.

Keep your fork

Barbecue For Vension Ribs or Raccoon

With hunting seasons having started here in Virginia and probably many other states, hunters will be looking for new recipes to try. Here is a barbecue recipe that works well for both vension ribs and raccoon.

1 large bottle of catsup
1 c water
1 tsp chili powder
1 tsp Worcestershire sauce
1 tsp Heinz 57 sauce
1/4 c vinegar
salt and pepper
2 or 3 drops tabasco sauce

Brown the meat. Mix all of the ingredients together and pour over the browned meat. Bake at 350 degrees until tender. Slice onions to serve with the meat, if desired.

Keep your fork

Pumpkin Cake Roll

There doesn’t seem to be a shortage of pumpkins this fall that I can see. Our crop has done great. The only two left in the garden are getting bigger by the day, as long as I remember to water them. Here’s a recipe for an easy to make pumpkin cake roll I think you will enjoy.


3 eggs, beaten
2/3 c pumpkin
1 c sugar
1 c flour
1 tsp baking soda
1 tsp baking powder
1/2 tsp cinnamon

Thoroughly mix all of the ingredients together and spread into a well-greased jelly roll pan lined with waxed paper. Bake at 375 degrees for 12 to 15 minutes. Remove the roll from the pan onto a tea towel. Remove wax paper and sprinkle with powdered sugar. Roll up the cake from narrow end and cool or let stand for 1 hour.


2 Tbsp butter
1 c sugar
1 tsp lemon juice
8 oz cream cheese
1 c powdered sugar

Thoroughly mix all of the ingredients and add chopped nuts if desired. Unroll the cake and spread with mixture. Roll up again and sprinkle with powdered sugar. Chill for 2 hours before slicing to serve. This pumpkin roll also freezes well.

Keep your fork