Gooseberry Patch Recipe #1 – Iowa Freezer Corn

A couple weeks ago, the readers at The Real Farmwives of America and Friends chose a cookbook from Gooseberry Patch for me to cook from. After I make 10 recipes from the cookbook, I’ll be giving a copy of the cookbook away! And the cookbook chosen was…”Dinners on a Dime!” Woohoo! What an appropriate title for me! 🙂

I took the cookbook with me to the hospital during George’s fiasco, and I had a lot of nurses asking about it! I can’t wait to share these recipes (and a chance to win the book), but I had to get home and back into the routine of things first.

So, yesterday I sent the boys off on the bus and I got to cooking…well, kinda. The first recipe I picked doesn’t take a lot of “cooking” expertise, but it’s just what I was looking for! Here we go:

Iowa Freezer Corn

You need:

  • 16 c. corn kernels, sliced from about 30 ears corn
  • 4 c. water
  • 1 c. sugar
  • 1 T. salt
  • 10 1-pint plastic freezer containers and lids, sterilized (I used 3 1-gallon freezer bags)

Corn, sugar, water, salt...yummy!

 

 

Combine all ingredients in a stockpot; stir well. Bring to a boil over medium-high heat. Boil 10 minutes, stirring frequently to keep from sticking or scorching. Ladle into shallow pans to cool; do not drain. Pack corn and liquid in freezer containers; freeze. To serve, simmer frozen corn with a little water until tender. Makes 10 containers.

Water, check. Corn, check.

 

 

Sugar, check. Salt, check.

 

 

My corn bags!

 

 

Now, I used freezer bags, because my freezer doesn’t have a ton of room in it. This way, I could freeze my bags flat, then stand them up in the door! They take very little room, and I could put as much as my family would eat in a meal in one bag! Super easy, super delicious, and a great way to clean up our first batch of sweet corn.

Since an economical book was selected for me, I’ll break down the money spent on each dish, so that you can see just how reasonable each meal truly is!

Recipe #1 breakdown:

Corn – free (in our garden)

Sugar – on hand

Salt – on hand

Water – from tap

Total extra cost in meal??? Nothing, nada, zip. Just two hours of my time…and that includes picking, shucking and cutting off the cob.

And the Winner is…

Laine!

You were lucky post number 9, which was the random number selected by random.org.

Thanks, Laine, for entering and leaving a comment! Hope you enjoy the cookbook, and I certainly hope Logan enjoys the meals! 🙂 If you could just message me your address, I’ll be happy to put it in the mail for you! Enjoy!

By the way, this was so much fun, I’ll be giving away another cookbook in a few weeks! Not only that, but once I finish sharing 10 recipes from the Gooseberry Patch cookbook, I’ll be giving away a few of those as well! Sounds like a great reason to stick around and read more, eh? I thought so.

Stay tuned!

Hunk of Meat Monday – Bow Tie Hotdish

This is my first official Hunk of Meat Monday post…but I’m hoping as summer winds down and school activities start up, I’ll have a little more time to post things like this. This summer has just been CRAZY!

But here it is…Bow Tie Hotdish! This was a new recipe for us, and it came out of the Fullerton, ND, 125th Cookbook. (And just a heads up, I’ll be giving away a copy of this book later this week…more details in a second.) Fullerton will celebrate next summer (June 29th, 30th and July 1st, to be exact), and this cookbook is a GREAT keepsake, as well as having some awesome recipes and other information.

Fullerton Cookbook, soon to a kitchen near you!

 

Let’s get to the recipe:

You need:

  • 1 1/2 lbs. hamburger, browned
  • 1 can cream of chicken soup
  • 1 box of bow-tie noodles, cooked
  • 1 jar or can of spaghetti sauce
  • shredded cheese of choice (I like the pizza blend)

    Everything needed (minus cheese)

My Hunk of Meat - hamburger!

 
 

Add soup, spaghetti sauce and browned, drained hamburger to cooked noodles in a baking dish. Top with shredded cheese and bake at 350* until the cheese is melted.

Hotdish finished, and served with garlic toast!

 
Yep, that simple…and DELICIOUS! And here’s the cool part: I will give away one copy of this cookbook to a lucky blog reader! Just comment on this post to be entered in the drawing. I will draw a winner Friday evening! Can’t wait to win a copy and want to order one of your own right now? They are $15 per book, plus $5 shipping and handling. Contact Christy Peterson at (701) 375-7261 or email spetey@drtel.net, or Tenille Ulmer at culmer@drtel.net. (They make GREAT Christmas gifts too!!!)
 
Want an extra entry? Subscribe to my blog and leave another comment saying that you did so, or follow me on Twitter at wagfarms, or our tweeting cow at Cows_Life (just leave a comment for each, saying that you’ve followed). Take care and good luck!
 
And don’t forget to head over to the Real Farmwives of America and Friends and vote for which Gooseberry Patch coookbook that I should cook from, I’ll be giving away a cookbook from there as well!
 
 
Hunk of Meat Mondays

Time to Get Cooking

As some of you know, I am part of a group of women called The Real Farmwives of America. I’m not sure how I was blessed to be asked to join such an amazing group, but I’ve enjoyed every minute of it. And now it’s time for me to ask all of you to help with something…

The Real Farmwives of America are in the kitchen this summer with Gooseberry Patch, and it all adds up to a giveaway! So head on over to the RFOA site and vote for which cookbook I should cook from. I will share 10 recipes from that cookbook, and when I’m done with those 10 recipes, I’ll give away a cookbook!!! So cool, right?

So head on over, right now, and help pick which cookbook I should share with you. I promise, no matter which book you pick, there will be GREAT recipes in there!

Simple Rhubarb Cake Recipe

Alrighty, folks…here it is, my first actual recipe post! (I did these flowers for Mother’s Day, but it was more of a craft than a recipe.)

Since I’ll be teaming up with Gooseberry Patch Cookbooks and The Real Farmwives of America and Friends, I better get my apron on and get to practicing my skills, so that some poor soul doesn’t end up following me into kitchen chaos!

My first recipe will be a super simple rhubarb cake. Here are the ingredients:

3 cups rhubarb, cut into 1/4 inch pieces

1 cup sugar

1 yellow box cake mix

1 pt. whipping cream (heavy cream)

9 X 13 pan

Yeah, simple, right??? Thought I should start out easy.

Here’s my rhubarb –

I picked 10 stalks, but only used 5 to get 3 cups of rhubarb.

 

 

My ingredients...all lined up! Super simple!

 

 

After you wash and cut up the rhubarb, pour the cup of sugar over the rhubarb and set it aside. (It will help draw the juices out of the rhubarb and make it sweeter!)

3 cups of rhubarb, 1 cup of sugar = yummy!!!

 

 

Then, make your cake mix according to the instructions on the box.

Yellow cake...all mixed up!

 

 

Then, simply sprinkle your rhubarb mixture over the top of the cake. Pour the cream over the top of that. And bake at 375 for 45-50 minutes.

Top off the cake mix with the rhubarb mix.

 

 

Next, pour the whipping cream over the top of it all.

 

 

Bake at 375 for 45-50 minutes...and voila!

 

 

Must have been good, 'cuz my taste tester had to have a whole row!

 

I will warn you, the bottom does end up pudding-like. To serve it all pretty and nice, you would have to serve it upside down somehow. But for now, I’m not at all concerned about presentation, just that it comes out of the oven actually looking like it’s supposed to! Big score for me!

Next I may try something that requires more scratch than box…we’ll see how adventurous I get.

Any suggestions???