Posts by StormWarning

Substituting a long time processing in a standard hot water canner will NOT take the place of pressure canning. The pressure is necessary to get the temperature hot enough to kill botulism. You can boil until the proverbial cows come...

Stuffed Mushrooms Parmigiana 12 large mushrooms 2 TBS. butter or margarine 1 medium onion, finely chopped 2 oz pepperoni, finely diced ¼ c. finely chopped green bell pepper 1 small clove garlic, minced ½ c. finely crushed...

OregonYeti has the right idea. Several years ago, I realized I was focusing too much on what I didn't have, rather than appreciating what I did. I found out that the local Mission would accept homemade foods. So every Friday for a...

We experienced the same thing about ten years ago. Canned tuna started looking and tasting like something that was scraped off the cannery floor. Tried all kinds of brands and kinds (albacore in water, solid white, etc.) Finally...

My husband was a North Carolinian and says buttermilk coleslaw is the slaw of choice for pulled pork sandwiches. If you prefer a "tangy" coleslaw, add a little balsamic vinegar to taste. Buttermilk Cole Slaw 1 c....

My husband fondly remembers the pan rolls that were served at lunches & dinners when he lived in North Carolina in the 1960s and '70s. The rolls were very high and light, somewhat sweet (at least to us Northerners!), and had a...