The Firelands Kitchen

The Firelands Kitchen by Erin Howarth

Everything's Coming Up Roses, Er, Peas



How are your gardens doing? Ours here is coming up nicely. Just recently Eric brought in the first of our peas. This year’s variety is different than we’ve planted in the past - the pods are longer and have a slightly rough texture. What’s inside tastes just the same, and because they are longer = more peas. Everyone in our family is on board with that - we love our garden peas.

A little story on that...

When Sadie was two years old and realizing the wonders of a backyard vegetable garden, the peas became an instant favorite of hers. We showed her how to open up the pod and get to the peas themselves. Jackpot!

Several days later I served some green beans (not from our garden) for dinner. Eric and I look over to see Sadie picking up green beans by hand and ‘messing around.’ Just as we were about to get after her for playing with her food, we realized what she was doing.

Carefully, she pried open a green bean and, with the saddest face I’ve ever seen her make, mournfully declared with a slow shake of her head, “No peas.” She repeated this process several times before we broke the bad news that she just wasn’t going to find a pea inside a green bean.

It’s been ten years since that spring and not a garden season goes by where someone in our family doesn’t sadly lament, “No peas,” while eating green beans.

This kiddo is about to turn 13 years old in August and she will simply love that I’ve shared this story with you all. Ah, joys, the teen years. Hi, Sadie!

Have a great week, everyone!

Creamy Coleslaw

Submitted by Ellen Cring, Milan, Ohio

1/2 head of cabbage

1/4 cup mayonnaise

2 Tbsp. cider vinegar

1 Tbsp. plus 1 1/2 tsp. Sugar

1/4 tsp. Salt, black pepper

Cut core from cabbage, coarsely shred cabbage into medium bowl using a grater. Combine mayonnaise, vinegar, sugar, salt in a small bowl well. Pour over cabbage, sitr until well blended. Cover and refrigerate at least 2 hours or overnight.

Brown Sugar Pie

Submitted by Ellen Cring, Milan, Ohio

2 cups brown sugar

2 Tbsp. flour

3/4 cup milk

2 egg

3 Tbsp. butter, melted

1 tsp. Vanilla

1 9-inch pie shell

Mix sugar and flour, add milk, eggs, butter and vanilla. Pour into pie

shell. Bake at 400 degrees for 10 minutes. Reduce heat to 350 degrees and bake until brown.

Cranberry Salad

Submitted by Ellen Cring, Milan, Ohio

1/2 lb. cranberries

2 oranges

3 apples.

Grind the above three ingredients than mix:

1 cup diced celery

2 cups sugar

1 cup chopped nuts

1 cup crushed pineapple, drained

Dissolve 2 packages cherry Jello with 3 cups boiling water. When Jello begins to thicken, mix all ingredients together. Very good.

Orange Sherbet Salad

Submitted by Ellen Cring, Milan, Ohio

1 pint orange sherbet

1 large package orange Jello

2 cups boiling water

3/4 cup cold water

1 (2 lb.) can crushed pineapple

1 can Mandarin oranges

Dissolve Jello in boiling water. Add sherbet right away and 3/4 cup water. Add can of Mandarin oranges, drained. Add can of crushed pineapple, juice and all. Stir well. Let set overnight. Makes a large amount.

A Happy Home Recipe

Submitted by David Raber, Ashland, Ohio

4 cups of Love

2 cups of Loyalty

3 cups of Forgiveness

1 cup of Friendship

5 spoons of Hope

2 spoons of Tenderness

4 quarts of Faith

1 barrel of Laughter

Take love and loyalty; mix it thoroughly with faith. Blend it with tenderness, kindness and understanding. Add friendship and hope; sprinkle abundantly with laughter. Bake it with sunshine. Serve daily with generous helpings.

Woodpecker’s Delight

Submitted by Lydia Miller, Ashland, Ohio

4 cups lard (no substitute)

7 cups flour

1 cup peanut butter

5 cups cornmeal

Melt lard and peanut butter in 4-6 quart kettle. Don’t make lard too hot or it will smell burnt. Add flour and cornmeal. Sunflower seeds or other bird food can also be added. Pour into pan to cool. Usually stays solid in summer.

Bird Food

Submitted by Mary Miller, Ashland, Ohio

2 cups lard

1 cup peanut butter

2 cups oatmeal

1 cup white flour

2 cups cornmeal

1/3 cup brown sugar

Melt lard and peanut butter. Stir in remaining ingredients. Chill. Ready to feed.

Pear Honey

Submitted by Lydia Miller, Ashland, Ohio

3 quarts ground pears

1 quart crushed pineapple

3 quarts sugar

2 Tbsp. vinegar

Juice of one lemon

Mix well. Boil slowly to desired thickness. Cold pack for 15 minutes.

Chicken in a Biscuit Crackers

Submitted by Lydia Miller, Ashland, Ohio

12 cups oyster crackers

2 Tbsp. chicken bouillon

2 Tbsp. sour cream and onion powder

2 Tbsp onion powder

1 cup vegetable oil or melted butter

Mix together well. Bake at 300 degrees for 30 minutes. Stir every few minutes.

Sunday Brunch

Submitted by Katie Miller, Ashland, Ohio

6 eggs

2 cups milk

6 slices bead, broken in pieces

1 lb. ham, sausage, or bacon

1 tsp. salt

1 tsp. dry mustard

1 cup shredded cheese

1/4 cup melted butter

Put generous amount of butter in casserole dish. Combine all ingredients. Let set in refrigerator overnight. Bake in 350 degrees oven for 1 hour.

Watermelon Iced Tea

1 small watermelon, about 2 lbs.

5 black tea bags

4 cups water

1 cup granulated sugar

2-3 drops of red food coloring, optional

Mint leaves optional

Bring the 4 cups of water to a boil, then remove from the heat. Toss in tea bags, and let sit for 20 minutes. Cut the top of the watermelon off, and save for later and scoop out the red part. Place the red part of the watermelon into a blender of food processor, and liquify. Pour the watermelon juice into a pan, and sprinkle in the sugar. Mix until well combined, then bring to a boil, and cook for 2 minutes. Turn the heat off, then remove the pan from heat, and let sit for 5 minutes. Pour the watermelon juice into a pitcher, along with the now concentrated tea. Add in a few drops of red food coloring (optional). Stir,then let it sit until it cools. Cut the leftover watermelon into cubes, and clean the mint leaves. Place the mint leaves,watermelon cubes, and ice into a pitcher. Pour the watermelon tea over the ice. Let sit for 5 minutes.

Watermelon Jam

8 cups of watermelon, black seeds removed, separated from rinds, and cut into chunks

1/4 cup lemon juice

2 boxes of No Sugar Needed Pectin (must use 2 boxes)

4 cups sugar

Puree the watermelon chunks in a blender. Depending on the size of your blender, you may have to work in two batches, but the finished amount of puree should be roughly 4 cups. Pour the watermelon puree into a large pot. Add lemon juice. In a small metal bowl, whisk both boxes of pectin together with 1/2 cup of the sugar. This will prevent the pectin from clumping later on. Whisk the

pectin/sugar mixture into the watermelon puree. Bring the mixture to a boil over medium-high heat. Stir almost constantly to prevent the bottom of the mixture from burning. Add the rest of the sugar when the mixture is boiling so hard that you can’t stir the bubbles away. Whisk the sugar in. Return the mixture to a hard boil, and cook for one minute.After one minute, remove the jam from heat.

At this point, you have three choices:

1. Can the jam (see below).

2. Freeze the jam up to one year. Use jars especially for keeping in the freezer, and wait to fill them until the jam mixture has cooled.

3. Eat the jam. This is a good option, except that this particular recipe makes about 10 cups of jam. It will only keep a few weeks in the refrigerator, so unless you’re going to give it all away really quickly, this isn’t a great option.

Canning Homemade Watermelon Jam

Preheat 10 half-pint jars and 10 jar lids. This can be done by running the jars through the dishwasher and boiling the lids on the stove. Heat a very large pot of water for canning. Preferably, this is a 20-quart or bigger pot filled about halfway with water and heated on high til the water boils. Get out a jar, make sure it is both clean and dry, and fill it with jam using a metal ladle and a funnel, leaving about 1/4 inch of empty space at the top. Wipe the top of the jar with a clean paper towel to make sure it’s clean and dry. Place a lid on top of the jar. Screw a lid ring on firmly. Repeat until all jars are full. If you have a partial jar, you should put it in the refrigerator and eat it in the next couple of weeks. Don’t can a partial jar. Place all of the jars into the very large pot of boiling water. Boil them for 10 minutes. While the jars are boiling, set a dry towel on the counter (or in some other place where they can sit undisturbed for at least 24 hours). When the time is up, use tongs to remove the jars and set them in the middle of the towel. When all of the jars are out of the water bath, bring the ends of the towel up and lay it over top of the jars. This will help them to cool slowly. Once the jars are cooled, check to make sure they sealed. Just like the jars in the store, the lids should all be sucked down and shouldn’t give when you press on them. You’ll most likely hear this happening as the jars cool.

Watermelon Freeze

1/2 watermelon, cubed

3 bananas, sliced

3 (8 ounce) containers vanilla yogurt

2 Tbsp. white sugar

1 tray ice cubes (optional)

Place watermelon, bananas, and yogurt in a blender; pulse for 20 seconds and continuously blend until smooth, about 30 seconds. Add sugar and blend on low for 5 seconds. Add ice and blend for 20 seconds. Place mixture in freezer until semi-frozen, about 1 hour.

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