The Church of God UA, LaGrange, Georgia

“Daddy was an old time Preacher Man”

Don’t Give Me No Hand Me Down Suit

 

The Church of God of the Union Assembly, located in LaGrange, Georgia is honored to welcome you to our very first official Facebook page that is dedicated to our church.

We have wonderful news to share with you all and we certainly are about to bust before we can tell you about it.

The Lord has blessed us to finally buy a beautiful church building located on Youngsmill Road, just outside Hogansville, Georgia, and we will be closing on it around the last of April or the middle of May if it is the Lord’s will.

As the sun drops behind the horizon, I am starting off this subject today with a burning desire to tell you something about the Word of God that you might not realize and it includes that old country boy or girl like you and me.

I will add pictures and the address later but we are all very excited, as you can very well imagine.

You don’t have to have a ton of money to serve God the way a lot of Preachers would have you believe, you don’t need the padded pews, the five hundred dollar suits, and the fifty thousand dollar cars, which are all nice if you can afford them.

What about that poor old redneck boy or girl who doesn’t have the fine suits and clothes to dress up in, but who still wants to serve God and be a part of his household?

I am giving this subject to you straight from the heart, but it is also being brought directly to you from the pages of God’s eternal Word.

Folks, I am an old man with an honest heart and a Gospel message that I wish to impart to you in an effort to bring to you more knowledge and understanding concerning the Word of God.     

Since I am not trying to sell you anything, I am not asking for money, nor begging for a salary, what other reason would I have, other than to see your soul be saved and to walk the streets of gold with you when this life is over.

I have Pastored churches in several states over the past almost 50 years, ran revivals, using tents, storefront buildings, and when I was younger, I even attended church and have preached under old-time Brush Arbors (My favorites) and I am also an Evangelist.

Most of you will never have even heard of a Brush Arbor, but I am here to tell you that it is a venue that I will never forget.

We would build a roof made out of brush; our light was provided by filling coca cola bottles with kerosene, then stuffing a twisted rag down into the kerosene; and using it for a wick, then lighting it, and voila, we had light.

We would hang several of these lights, called “Flambos” around on the side posts and center posts of the Brush Arbor, and it actually worked!

Our seating was made up out of rocks, logs, and sometimes; people would even bring a chair or two from home. I loved it!

I have started churches, having Bible Study with people in their homes, which grew in number, then moved into a building, which still flourishes even after all these years.

I have NEVER been more thrilled than when I can meet one on one with honest people who truly have a desire to obtain a closer walk with the lord.

Just to see that gleam begin in their eyes, and to watch their faces light up with understanding and love of the truth has always been more than enough payment for me.

Lord, what a privilege it is to help some lost soul find their way home to the lord and I have actually seen on several different occasions, times when people have taken up fellowship with the lord; and not many days later went on to meet their maker.

What if they had never found the lord and never had the opportunity to become a part of the household of God, what an awful thing to even comprehend.

 I have NEVER taken up an offering for myself, nor asked anyone to keep me and my family up, rather we believe in working for a living; like everybody else has to, and I have NEVER taken a salary for being a Preacher either, just to set the record straight.

 My family and I have moved all over the country at our own expense, wherever the church needed us without asking anyone for help because I believe a Preacher is supposed to have something to give to the people, it is not the people’s place to keep the Preacher up!

I tell you this, not bragging or boasting, I am so honored to have been able to watch so many of you make that life-changing decision to leave the world of sin, and become a part of the household of God.

Actually, folks, the reason I am bringing this subject to you is this: time has almost slipped away from me, and suddenly, I am not able to travel like I used to, and I am desperate to teach this word of God to every person who will listen.

My time on this earth will soon be drawing down to a close, and I know beyond a shadow of a doubt that I will be stepping off into eternity and my feet will walk on those shores of home.

Just to know I’ve been a help to someone is such a wonderful feeling that I am asking you to like and share my page, not because I am looking for anything from you, but my desire is to help ease your burdens and to bring you more strength from the Glory World.

It is truly an honor to teach you that old book that forever changed my life from being a Drunkard to becoming a full-fledged Child of God.

 That is what this little subject is all about, entitled,

DON’T GIVE ME NO HAND ME DOWN SUIT

 It has always been an honor and a privilege to have and to wear a hand me down suit or a piece of clothing that my spiritual or natural Brothers have owned before me.

It causes me to feel closer to them because I can feel their spirit at times whenever I put that particular piece of clothing on and I know you probably have such a garment that you feel the same way about.

That’s all well and good, but there IS one suit of clothing that I don’t want to get second hand, it MUST be brand new, and there is only one place you can get it!

I am talking about the Garments of Salvation, which we have to get first Hand.

 Here is what I mean when I say you have to get them first hand, you have to go straight to the head of the stream if you expect to find these Garments of salvation.

 As a sinner, I was clothed with the Rags of Sin, but when the Master came my way over fifty years ago, I was taught about the Garments of Salvation.

This is one of the first subjects I was taught, that I had to lay aside the dirty Garments of sin, get washed in Jesus’ blood, be made white in the blood of the lamb, and put on the Garments of Salvation.

What good would it do to be washed in the blood of the lamb, then keep the old Garments of sin about you?

In other words, to be a Christian, you have to live as Christ-like as you know how, and as you learn more, you must move up to it or you fall out of favor with God.

Can you prove that, Preacher? Absolutely, if you will keep reading these subjects, they will prove that beyond any doubt.

It is interesting to note, You wouldn’t put on a new suit of clothes unless you would first remove the old, dirty garments because you would transfer the dirt from your old suit onto your new garments, wouldn’t you?

It is the same with the Garments of Salvation. It just will not work unless you first put aside the old dirty, ragged garments of sin.

Here is the way you do that:

Ephesians4:22-24

(22) That ye put off concerning the former conversation the old man, which is corrupt according to the deceitful lusts;

Notice here, the first thing you must put off, are the old habits, and the deceitful lusts that go along with the Garments of Sin, because the old clothing is corrupt.

Here’s what you will accomplish by obtaining your New Garments of Salvation, you’ll make a complete turn around from the Old Sinful Man, and become a New man in Christ Jesus, our Lord.

(23) And be renewed in the spirit of your mind;

         You will gain a New Outlook on life when you have the Spirit of your Mind renewed.

         You will walk a new road, yes; you will be able to travel on the King’s Highway.

  You won’t go to the same places you used to go before, like in my case, the beer joints, I had to quit running with the same bunch that I drank with, and I started going to church.

  I got out of the drunkard crowd and became a part of the household of God.

  Let me say right here that now, I can and do pray for my friends whom I used to go to the beer joints with but I refuse to go back to that life anymore and all the powers of hell will never drag me back into that life anymore.

 I still love all my former friends from those days but it seems that because I don’t want to lower myself to that life anymore, they have turned their backs on me.

I don’t believe I am better than my former friends but I have better things to do with my time and money than to spend it in the pool halls, beer joints and things that take me away from my family and from serving God; and causing me to lose my soul and setting the wrong example for my family.

(24) And that ye put on the new man, which after God is created in righteousness and true holiness.

Notice, when you become a child of God, you put on the New Man, which after God is created in righteousness and true holiness.

 That New Man you will have is called, “The Mind of Christ.” You will learn to walk the road with a desire to live a Righteous, Holy life, a life free from sin and degradation.

Romans 13:11-14

(11) And that, knowing the time, that now it is high time to awake out of sleep: for now is our salvation nearer than when we believed.

         It is time to wake up out of that spiritual sleep, our Salvation is close at hand if you will only believe, and our time to depart this life gets closer with each passing day.

(12) The night is far spent, the day is at hand: let us therefore cast off the works of darkness, and let us put on the armour of light.

 That spiritual night is far spent, we don’t have to be in darkness anymore, the Sunlight of the gospel is shining bright today, to lighten our pathway: it is up to us whether we allow it to shine in our hearts.

Unless we first cast aside those old spotted Garments of sin; the new Garments of Salvation just will not fit over them.

 Time is running out for this hell-bound world, they MUST get rid of the works of Darkness, (Sin) and put on the Armor of light.

 We will get into that a little further in this discourse.

(13) Let us walk honestly, as in the day; not in rioting and drunkenness, not in chambering and wantonness, not in strife and envying.

(14) But put ye on the Lord Jesus Christ, and make not provision for the flesh, to fulfil the lusts thereof.

We must walk honestly at all times, some folks put up a front during the day while the light can be shed on their evil works, but if you want to make it to God’s heaven, you can’t walk in rioting, drunkenness, chambering, wantonness, strife, and envying.

We must put on the Lord Jesus Christ, and not make provision for the flesh, to fulfill the lusts that go along with the works of the flesh, which we will see in a moment.

II Corinthians 5:17  

Therefore if any man be in Christ, he is a new creature: old things are passed away; behold, all things are become new.

If you are a true child of God, you made a complete turnaround, you got rid of the sin in your life, and you became a new creature in Christ, one who does NOT sin, anymore. We will explain that more in future discourse.

Mark 5:1-15

(1) And they came over unto the other side of the sea, into the country of the Gadarenes.

(2) And when he was come out of the ship, immediately there met him out of the tombs a man with an unclean spirit,

I want you to remember this man, “Legion”. Watch what the Son of God did for this poor man.

To be honest, most people would have laughed at him and made fun, then went on their way, but Jesus was a different kind of man.

 This man dwelt down in the tombs; he had an unclean spirit, as well.

Luke’s version in Luke, the eighth chapter said this man did not wear any clothes.

(3) Who had his dwelling among the tombs; and no man could bind him, no, not with chains:

(4) Because that he had been often bound with fetters and chains, and the chains had been plucked asunder by him, and the fetters broken in pieces: neither could any man tame him.

This man dwelt down in the tombs, he had been bound with many fetters and chains, but he broke them asunder, and no one could tame him.

(5) And always, night and day, he was in the mountains, and in the tombs, crying, and cutting himself with stones.

(6) But when he saw Jesus afar off, he ran and worshipped him,

I want you to remember that this man wanted help, so when he saw Jesus coming a long ways off, he ran and worshipped him.

 (7) And cried with a loud voice, and said, What have I to do with thee, Jesus, thou Son of the most high God? I adjure thee by God, that thou torment me not.

         Something that you may not realize, this was those unclean spirits dwelling in this man that was doing the talking, those evil spirits were calling out to Jesus.

You might ask, “Well, Preacher, can you prove that?” Absolutely, that man had already been worshipping Jesus. We just read it, so why would he ask Jesus to leave him alone?

(8) For he said unto him, Come out of the man, thou unclean spirit.

Now, Jesus commanded the unclean spirits to come out of that man.

(9) And he asked him, What is thy name? And he answered, saying, My name is Legion: for we are many.

Notice, Jesus asked the man his name, watch what the man answered, “My name is Legion, for WE are many.

Now, you can see that it was those unclean spirits talking here, can’t you?

(10) And he besought him much that he would not send them away out of the country.

Those unclean spirits asked Jesus not to send them away out of the country, now watch this.

(11) Now there was there nigh unto the mountains a great herd of swine feeding.  (Hogs, in our terms)

(12) And all the devils besought him, saying, Send us into the swine, that we may enter into them.

(13) And forthwith Jesus gave them leave. And the unclean spirits went out, and entered into the swine: and the herd ran violently down a steep place into the sea, (they were about two thousand;) and were choked in the sea.

This ought to show you that you have to have Jesus to overcome the trials and tribulations in this life, and when unclean spirits trouble you, striving to pull you away from Christ, you should let him help you fight your battles.

Even these Hogs had more sense than to hug them up and hold on to the evil things in life, but some people just do not want help, they would rather have the unclean spirits than give up the minor things in this life.

That one man had enough unclean spirits in him, that after he was delivered, all those Hogs (about two thousand) had rather die in the sea than to be possessed with those unclean spirits.

         They ran violently down a steep place and were drowned in the sea.

(14) And they that fed the swine fled, and told it in the city, and in the country. And they went out to see what it was that was done.

I can almost see the crowd as they gathered out to see what was done.         Watch what they found.

(15) And they come to Jesus, and see him that was possessed with the devil, and had the legion, sitting, and clothed, and in his right mind: and they were afraid.

I want you to notice, they found Jesus with the man that was possessed with the devils, who had been delivered, sitting at the feet of Jesus, clothed and in his right mind.

You know what I get out of that? People who want to run around without any clothes on are not in their right mind; that cuts out bikinis, doesn’t it?

I heard a man say one time, “Well, my wife’s bikini covers a heap more than Adam and Eve’s fig leaves!”

Good argument, but no trophy this time.!

Those fig leaves might have been enough for Adam and Eve, but it certainly was not enough for God.

God took animals, used their skins to make coats for Adam and Eve, so that cuts out that argument, doesn’t it?

You know, I do not know where those clothes that Legion wore came from, but we DO know that the man did not wear any clothes, so where did they come from?

Either Jesus carried them with him, or God dropped them down from heaven, I would love to believe God dropped them down from heaven.

You can believe what you want, though. Lol.

Isaiah 61:10 

 I will greatly rejoice in the LORD, my soul shall be joyful in my God; for he hath clothed me with the garments of salvation, he hath covered me with the robe of righteousness, as a bridegroom decketh himself with ornaments, and as a bride adorneth herself with her jewels.

Let us find out about the armor that God has provided for you to wear into battle against the enemy whenever you are in the midst of your strongest trials.

The Whole Armor of God

Ephesians 6:10 -18

 Finally, my brethren, be strong in the Lord, and in the power of his might.

 There is a way you can be strong in the lord and in the power of his might.

 God gave you a suit of Armor to protect you during the battle when it is raging the strongest against you.

Eph 6:11 Put on the whole armour of God, that ye may be able to stand against the wiles of the devil.

You do not have to worry; God has your back, as the old saying goes! 

Let me explain the different uses for this new suit of armor we have, as children of God been blessed to wear.

Eph 6:12  For we wrestle not against flesh and blood, but against principalities, against powers, against the rulers of the darkness of this world, against spiritual wickedness in high places.

 You can see we are not fighting a Natural battle, so we must have a Spiritualsuit of armor.

We are fighting against spiritual wickedness in high places, most of the time the battle goes on in your mind, doesn’t it?

Eph 6:13  Wherefore take unto you the whole armour of God, that ye may be able to withstand in the evil day, and having done all, to stand.

 You cannot wear this suit of armor piecemeal; you must put every piece of it on so no part of you will be uncovered.

Eph 6:14  Stand therefore, having your loins girt about with truth, and having on the breastplate of righteousness;

 You have a piece of this armor to cover every part of your body, nothing is left uncovered, and that nothing is left to chance.

 Notice here, your loins are covered with truth; your chest is covered by the Breastplate of Righteousness; so that nothing can penetrate your heart,

Eph 6:15  And your feet shod with the preparation of the gospel of peace;

 Your feet are shod with the preparation of the gospel of peace; he gave you some gospel shoes to protect your feet when you travel over rough terrain when the going gets rough. I know you can see that.

Eph 6:16  Above all, taking the shield of faith, wherewith ye shall be able to quench all the fiery darts of the wicked.

This shield of Faith, you can put between you and the enemy to ward off the fiery darts of the wicked. What is that?

We all have seen, heard and felt it when people say, cruel, unjust and untrue things about us behind our backs and persecute us, but Jesus won’t let them escape without having to face it, either on this side of life or be punished and have to face the lord. Serious, isn’t it?

Matthew 5:9-12 

Blessed are the peacemakers: for they shall be called the children of God.

My desire is to help you obtain the peace that can only come from God and to see you be called one of his children.

Mat 5:10  Blessed are they which are persecuted for righteousness’ sake: for theirs is the kingdom of heaven.

When they persecute you, they are actually setting you up to receive a blessing from God, and to inherit eternal life.

 Mat 5:11  Blessed are ye, when men shall revile you, and persecute you, and shall say all manner of evil against you falsely, for my sake.

So what if they do say all manner of evil against you, as long as it is false, you will receive the blessings and they will be condemned in the eyes of the lord, and reap the punishments for their actions from God.

If you are suffering for Jesus’ sake, there is a blessing in store for you. I love it, don’t you?

Mat 5:12  Rejoice, and be exceeding glad: for great is your reward in heaven: for so persecuted they the prophets which were before you.

Do not be discouraged, rejoice and be exceeding glad, for great is your reward in heaven.

 Do not forget, they persecuted the Prophets that were before you.

Ephesians 6:17  And take the helmet of salvation, and the sword of the Spirit, which is the word of God:

That Helmet of Salvation will keep evil thoughts from entering your mind to pull you away from God, and you will have the Sword of the Spirit, which is the Word of God.

See, he has given you a Sword to fight this battle; it goes along with that Suit of Armor.

Eph 6:18  Praying always with all prayer and supplication in the Spirit, and watching thereunto with all perseverance and supplication for all saints;

Now, you might think, “that armor doesn’t cover my back,” but you would be SO wrong.

He gave you the greatest gift of all to cover your back, he gave you a Brother, who can stand back to back with you and swing the sword in every direction; so that you can protect one another from harm.

Keep on praying with all prayer and supplication in the spirit; even on the job, you can keep your mind on the lord, Do all things in the name of the lord.

Watch and pray one for another, and be diligent in watching out for all the Saints of God, they are your brothers and sisters, please try to be a blessing to one another.

Friends, this will conclude this little subject today, but our walk with the lord must continue until he says it’s enough, then we’ll leave this old world, to inherit a home on the other side of life.

May God richly bless and keep you in all your endeavors for him.

If you enjoy these little subjects, please like and share this page so everyone can share in your joy of being a child of God. What a privilege!

Love to all,

“Uncle Buddy” Simmons

mailto:peacemaker41@charter.net

 

        

Folks, Thanksgiving Day is coming, so I wrote a little Ditty

I ain’t feeling so good, so it ain’t gonna be very witty

I’m trying to look at it from the Turkey’s standpoint

He’s probably gonna be eaten at a barbeque joint

Turkey Day Blues

My name is Homer, I’m just a Tom turkey

My future is really looking kinda murky

Thanksgiving Day is rolling around

I’m scared to death that I’m going down

They’ll chop off my head, and stuff my behind

With Herbs, Bread and Basil, and add a thyme

Last year they got my brother, his name was Tom

I had to watch while they killed him, Lord, what a bomb

They’ve really been feeding us, they want to fatten us up

I’ve refused to eat most of mine, I gave it all to the pup

They’ve been planning this day, they’ll set a fine table

They ain’t gonna eat this old bird, not while I’m able

I’ll run and hide somewhere and try to get away

It’s always so fearful on Thanksgiving Day

I feel a little better, guess I’ll face the facts

The farmer is coming; he’s toting his axe

In just a minute, I reckon I’ll be dead

He’s in a hurry to chop off my head

I’m safe today, now that’s a booster

Thank you Jesus, he’s after the ROOSTER

I’ll surely give thanks for his mercy, I’ll have to say

What a wonderful feeling, to be alive on Thanhksgiving Day

By:

Buddy Simmons

October 9, 2017

Turkey Day Blues

Folks, Thanksgiving Day is coming, so I wrote a little Ditty

I ain’t feeling so good, so it ain’t gonna be very witty

I’m trying to look at it from the Turkey’s standpoint

He’s probably gonna be eaten at a barbeque joint

Turkey Day Blues

My name is Homer, I’m just a Tom turkey

My future is really looking kinda murky

Thanksgiving Day is rolling around

I’m scared to death that I’m going down

They’ll chop off my head, and stuff my behind

With Herbs, Bread and Basil, and add a thyme

Last year they got my brother, his name was Tom

I had to watch while they killed him, Lord, what a bomb

They’ve really been feeding us, they want to fatten us up

I’ve refused to eat most of mine, I gave it all to the pup

They’ve been planning this day, they’ll set a fine table

They ain’t gonna eat this old bird, not while I’m able

I’ll run and hide somewhere and try to get away

It’s always so fearful on Thanksgiving Day

I feel a little better, guess I’ll face the facts

The farmer is coming; he’s toting his axe

In just a minute, I reckon I’ll be dead

He’s in a hurry to chop off my head

I’m safe today, now that’s a booster

Thank you Jesus, he’s after the ROOSTER

I’ll surely give thanks for his mercy, I’ll have to say

What a wonderful feeling, to be alive on Thanhksgiving Day

By:

Buddy Simmons

October 9, 2017

Pressure Cooker Apple Sauce & Apple Butter

Pressure Cooker Applesauce

Yield: Makes approximately 4 cups of applesauce.

Ingredients:

  • 10 large Jonagold apples, peeled, cored, and quartered or sliced
  • 1/4 cup apple juice or water
  • 1/4 cup sugar
  • 1 teaspoon ground cinnamon

Directions:

  1. Place the apple pieces, apple juice, sugar and cinnamon in the pressure cooker and stir to combine. Select High Pressure and set cook time for 4 minutes. (It took about about 10 minutes to come up to pressure.)

 2.  After timer beeps use the quick release method to release the pressure. (You could also use a natural pressure release, but I’m impatient.)

 3.  Stir apples, breaking up large chunks, until you’ve achieved your desired consistency. (Or you can take the easy way like I did and blend the apples with an immersion blender in the pot.)

 How To Make Apple Butter

 I took this recipe off the Internet, it is very good and easy to follow.

I made this Apple Butter and it turned out very well.

 Note: As far as I know, you can’t use the pressure cooker to make Apple Butter, so I used a crock pot.

 Apple Butter Recipe and Directions

Step 1 – Make unsweetened applesauce!

That’s right, apple butter starts with applesauce! You can use store bought applesauce, but the apple butter won’t taste nearly as good as homemade.

 Note: I made my applesauce in my pressure cooker, cooking the apples for 4 minutes.

Step 2 – Fill the crock pot

Fill the crock pot to within an inch of full with applesauce, mine takes about 5.5 quarts. Now, you CAN do this using a regular large pot on very low heat on the stove, but the crockpot works much better, because its heat is very low. I’ve never had a batch burn in the crockpot.

 Step 3 -Add the spices

Add:

  • ·  2 tablespoons of ground cinnamon
  • ·  1 teaspoon ground cloves
  • ·  1/2 teaspoon of allspice
  • ·  2 cups sugar – In place of sugar, you can use an equivalent amount of Splenda (sucralose) OR 1 – twelve ounce can of frozen concentrated fruit juice (preferably a neutral juice, like grape or apple). You can skip the sweeteners entirely, too; but it loses a lot of the richness of flavor, in my opinion.

Step 4 – Cook the Apple butter

Set the crock pot on low or medium heat.

Cover it loosely or use a large pot splatter-guard. It will spatter as
it boils slowly, so I also cover nearby surfaces with towels. You
don’t want to seal it tightly because you want the steam to escape
so it can reduce in volume and thicken. Leave it to cook for 6 – 12 hours. How long depends on the size and power of your crockpot, and how thick you like it, If you want to stir it occasionally, that’s fine but not necessary. I let mine go overnight.

It will reduce in volume by about half overnight.

As it cooks down (the next morning), add the remaining applesauce (about 2 or 3 quarts) and 2 more cups of sugar or other sweetener as described above. Then let it cook a couple of hours more to mix the flavors.

Step 5 – Wash the jars and lids

Now’s a good time to get the jars ready so you won’t be rushed later. The dishwasher is fine for the jars, the water bath processing will sterilize them as well as the contents! If you don’t have a dishwasher, you can wash the containers in hot, soapy water and rinse, then sterilize the jars by boiling them 10 minutes, and keep the jars in hot water until they are used.

 Leave the jars in the dishwasher on “heated dry” until you are ready to use them. Keeping them hot will prevent the jars from breaking when you fill them with the hot apple butter.

 Put the lids into a pan of boiling water for 5 minutes, and use the magnetic “lid lifter wand” to pull them out.

 Step 6 – Blend the apple butter (optional)

You want a smooth, creamy texture, right? The easiest way is to use a hand-held drink blender. It does a great job of making it smooth. You can also put it into a regular blender, but if you are going to do that, you might want to blend the apple sauce before you put it in the crock pot (it will be much thicker afterwards and won’t move in a regular blender). Another visitor says running it through a food mill with a fine screen or through a sieve works, too.

 Tips:

  • ·  Too thick? if the apple butter cooks down too much or is too thick for your liking, just add a little bit of apple juice and blend it in.
  • ·  Not thick enough? Just let it cook some more, with the lid off so the steam can escape!

Step 7 – Fill and seal the jars

 If the crockpot isn’t keeping the apple butter boiling hot, you will need to briefly return the butter to the stove to get it hotter. It varies from crockpot to crockpot. I find that if I set my crockpot on high for the 15 minutes before I fill the jars and stir frequently, it gets it boiling.

Fill them to within 1/4 inch of the top, wipe any spilled apple butter of the top, seat the lid and tighten the ring around them.

 Step 8 – Process the jars

Process means put them in the canner and keep them covered with at least 2 inches of water and boiling. if you are at sea level (up to 1,000 ft) boil pint jars for 5 minutes and quart jars for 10 min. If you are at an altitude of 1,000 feet or more, see the chart below. Even though these times are right from the USDA, I usually tend to err on the side of safety and let mine go for 15 minutes; there’s no harm in going longer.

 

Recommended process time for Apple Butter in a boiling-water canner.
Jar Size Process Time at Altitudes of
0 – 1,000 ft 1,001 – 6,000 ft Above 6,000 ft
Half-pints or Pints 5 min 10 15
Quarts 10 15 20

 

Step 9 – Done

 

 

Pressure Cooker Butter Beans

UNCLE BUDDY’S PRESSURE COOKER BUTTER BEANS
ingredients:
1 lb. large lima beans (dry) = 2 cups dry beans
6 cups water for pre soak
2-3 cups water for cooking after presoak
3-4 tbsp. cooking oil
5 tbsp. real butter
salt
pepper

Directions for presoaking:
1. Sort beans to eliminate any rocks, bad beans and etc.
2. Place beans into large microwave safe bowl, about 4 qt. size
3. Add 6 cups water and place into microwave and cook for 25 minutes
4. Let set after microwaving for about 30 minutes. (beans will have better than doubled in size. this is why big bowl is needed to begin with)

Directions for Pressure Cooking @ 10 lbs. pressure using stove top or electric.

For 15 lbs pressure Cookers, lessen cooking time by a few minutes.
1. Pour beans into Pressure Cooker
2. Add 2-3 cups water, enough to cover beans about 3 inches
3. Add 5 tbsp. real butter
4. Add 3-4 tbsp. cooking oil. (This keeps beans from foaming)
5. Salt to taste. ( I shake 4 little shakes out of the round box)
6. Pepper to taste ( use your own judgment)

Place lid on Cooker and lock into place with weight in place on top.
Turn heat on high and bring up to steam, which is actually the same as bringing to a boil in regular pot. (Start counting time after reaching pressure level, indicated by escaping steam.)

When pressure is reached and steam begins to escape under weight, immediately set timer for 52 minutes and turn heat to lowest setting that will keep steam escaping at least 2-3 times per minute.

Caution: Do not try to remove lid until sure steam has dropped in cooker. This can be very dangerous, but no problem as long as the steam indicator has dropped down. Also, you can check for steam by using a dish cloth to VERY carefully wiggle the weight on top to see if steam comes out.

This same recipe can be used in a regular pot but you have to keep a close watch to be sure the beans don’t cook dry and burn and they have to be stirred pretty often, as well.

 

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Best Cuts of Meat

“REDNECK COOKING AT IT’S BEST”

Note:

This is NOT my own post, but something I got off the internet but it is something I believe would be of interest to everyone.

Cooking “Real Food” is Not the Same
as Cooking Concocted Food

These cooking instructions are for 100% grass-fed meats. Not all so-called grass-fed meats are actually 100% grass-fed. Many livestock producers don’t even know that feeding grain to cattle on pasture makes them ineligible for the grass-fed label. Many researchers know even less about how cattle are raised, so what they think they are testing is not what they believe it is. So the bottom line question always remains, just EXACTLY what have the critters eaten? Our 100% grass-fed meats are just that. And that makes a real big difference.

For those of you who are not familiar with the major nutritional benefits of grass-fed meats, we urge you to spend a few minutes reviewing our Web site. Yes, many “professionals” claim we are not quite all here. But it is they who are still mired in the thinking of the 1950s.

Grass-fed meats are meats you can eat three times a day, every day, for optimizing your health. That’s because every chronic disease known to man can be tied to grain, grain-based foods, products from grain-fed livestock, and high glycemic foods. For more about the peer-reviewed nutritional science backing that claim go to Artemis P. Simopoulos. For much, much more on why grain is man’s first concocted food and why that makes it the most dangerous thing you can eat please check out the Omega-3 Essays section of my Web site.

Ted Slanker
The Fundamentals of Cooking Steaks and Roasts

First and of Utmost Importance
When I speak of low and slow cooking, what I am trying to do is warm up the inside of a steak or roast without overcooking the outside. This can only be done with low heat and a longer cooking period. Grass-fed meats are best when raw (steak tartar from a washed steak or boneless roast) and rare or medium rare when cooked. Many people have the idea that meat must be cooked until it turns brown on the inside. That is absolute nonsense. Please do not approach grass-fed meats that way.

Also, if the meat is still juicy after you have cooked it, you cooked it correctly. Cooking meat until “no blood runs” is another one of those idiotic things people do to ruin a good meal. Meat is 70% water and, yes, the water will have some blood cells in it. But it is not anything like blood from a major vein. So don’t get the willies when the juice is a little red. When the water is gone (no juice) you have jerky. I hope you understand what that means.

As I said, all meats are 70% water. When steaks and boneless roasting roasts are cooked beyond medium rare they are being dried out excessively. Once again, this is how you make jerky. Jerky is merely dehydrated meat. Jerky is tough and, without spices, not very palatable. So we highly recommend against overcooking grass-fed meats.

Rare or Medium Rare cannot be determined by the “redness” of the meat. Rare and Medium Rare are internal temperatures of the meat. A Medium Rare steak is cooked to an internal temperature of 150 degrees and is limber when removed from the grill. Rare is 140 degrees and quite limber. Sometimes it takes us 25 minutes to warm a steak up to rare. This is low and slow cooking at its best. Always keep in mind that grass-fed steaks can still be red inside when well done. A well-done steak is dry and extremely tough. It makes good shoe leather.

When I fire up my gas grill I immediately set the knobs on their lowest settings. At the same time I put the steaks on the cold grill. I call that “cooking.” The grill warms up slowly, but “slowly” depends on the ambient temperature. My first turn may be in 7 minutes. The “hot” side of the steak will still look just like it did when I put it on the grill. My next turn may be in another 6 minutes. This time the steak looks like it is starting to “cook.” If the temperature inside my grill is pushing much above 200 degrees F, I shut down the burners. I want a 200 degree grill — no more. Depending on various factors (steak thickness, winter or summer grilling, the wind, fresh gas tank or nearly empty gas tank) it may take another 7 to 12 minutes or more to finish warming up the steaks. (Do not use my timing methods unless you KNOW your grill is not very hot. Most grills will “toast” a steak in 15 minutes.) After the second turn I turn the steaks more frequently for two reasons. First I do not want the side facing the fire to get too hot. Better yet, I turn the burner off that’s directly below the meat. Secondly, by turning the steaks over I can check them for limberness. A limber steak is a tender palatable steak. A stiff steak has been “killed.”

Click this line for information on Cooking Terms, common cooking style descriptions.

General Cooking Instructions for Specific Cuts

STEAKS
Porterhouse Steaks are super-sized T-bones with extra tenderloin! The New York strip is on one side of the bone and the tenderloin is on the other. This is a premium grilling steak that should be cooked low and slow to a doneness of no more than medium rare. Steaks like this should NEVER be cooked in a crock pot.

Boneless Ribeye Steaks are premium, high flavor, relatively tender cuts of meat that are perfect for grilling. They should be grilled low and slow to a doneness of no more than medium rare. Steaks like this should NEVER be cooked in a crock pot.

T-Bone Steaks are super steaks. The New York strip is on one side of the bone and the tenderloin is on the other. T-Bones are premium grilling steaks that should be cooked low and slow to a doneness of no more than medium rare. Steaks like this should NEVER be cooked in a crock pot.

Sirloin Steaks are a great, relatively lean boneless steak. They can be carved up in one-inch cubes for the finest Kabob meat on Earth or grilled as a nice large steak low and slow to a doneness of no more than medium rare. Steaks like this should NEVER be cooked in a crock pot.

Chuck Eye Steaks are a great, boneless steaks that are kissing cousins of the Boneless Ribeye steak — although not quite as tender. They are a true Hunter Gatherer’s steak with a nice balance of lean to fat. They should be grilled low and slow to a doneness of no more than medium rare.

Beef Cube (Minute) Steaks come four to a one-pound pack. They’ve been through a mechanical tenderizer twice. They make great breakfast steaks (steak and grass-fed eggs!) and are perfect for quick meal preparations. They can be fried at relatively low temperature in a pan with a little bear grease. (If you do not have bear grease, any of the fats from grass-fed critters will work just fine.) Cook to no more than medium doneness. Overcooking makes these steaks tough too. They cook up in a minute or so.

Beef Tenderized Round Steak is great for chicken fried steak (no breading please) and super for stir fry. In stir fry we cut the meat in strips. Once again, please do not overcook.

Chuck Steaks are cut 1/2-inch thick and are good for grilling. We like them for their great flavor. Chuck steaks consist of three primary muscles. Two of the muscles are on the tough side; the muscle in the middle of the steak is very tender. We grill low and slow to no more than medium rare. The less tender parts are sliced thin as we eat them. The tender muscle in the middle is a treat and is the same muscle that makes the Flat Iron Steak.

ROASTS
Eye of Round, Rump, Sirloin-Tip, Pike’s Peak, or Top Round Roasts are nice-sized boneless roasts for roasting low and slow in the oven. These roasts should be prepared with a meat thermometer and cooked to no more than the medium rare point (internal temperature of 150 degrees) for optimum eating enjoyment. They should be thin sliced for serving and the slices should be red and juicy in the middle. When cooked in a crock pot these roasts can turn out to be like dehydrated presto logs. But some people like them that way. A good roasting temperature is 170 degrees. Expect it to take a few hours or more to get the internal temperature up to the 150 degrees.

Here’s a secret for successful crock pot cooking. Make sure the lid has a good seal. I’m not referring to an absolute seal like with a pressure cooker. But a seal that doesn’t readily allow the steam to escape. A roast cooking in a dry crock pot will turn out tougher than a boot.

Chuck Roast is an easy to prepare pot roast. Put it in the crock pot (or covered pot in the oven) at a maximum temperature of 180 degrees. A little lower is better! Keep covered and cook for ten hours or more. Always make sure during the entire cooking period that there is amble juice in the bottom of the pot. About two to three hours before the roast is finished add in a touch of garlic and maybe a little onion. Incredible flavor! (Sometimes folks cut little slits in the roasts before they cook them and put garlic slices in the cuts. Wow!)

Arm Roast is very much like a Chuck Roast. It too is easy to prepare. Put it in the crock pot (or covered pot in the oven) at no more than 180 degrees. A little lower is better! Keep covered and cook for ten hours or more. Always make sure during the entire cooking period that there is amble juice in the bottom of the pot. About two to three hours before the roast is finished add in a touch of garlic and maybe a little onion. Near the end, pull out the round marrow bone, scoop out the marrow and stir the marrow into the juice in the bottom of the pan. Throw the bone to the dog. Ladle the juice over the meat when serving. Incredible flavor! Incredibly good for you.

Ground Beef is a staple in my house and grass-fed ground beef is tops. It is great for meat loafs, ground beef steak, tacos (no shells please), meat balls, and the list goes on and on. Also, it’s great for a breakfast meat. That’s right, for proper nutrition one should eat meat three times a day.

Ground Beef Patties are simple and quick. Once again do not overcook. All one needs is an internal temperature of 160 degrees F (medium) to kill every pathogen known. At that temperature a patty is pink and moist in the middle.

Ground Bison/Buffalo has all the same great attributes of Ground Beef, but with a slightly different flavor.

BARBECUE and/or CROCK POT
Short Ribs are powerful flavored and perfect for barbecuing low and slow. You may have your own barbecue sauce, but if not order a bottle of Slanker’s Barbecue Sauce to go with your short ribs. Often we cook these cuts in a covered pan in the oven or a crock pot at about 180 degrees for six hours or so. They can also be used for making Beef Soup or Beef Stew!

Briskets have long been a Barbecue favorite. They can be marinated over night and then cooked low and slow the next day. Once again 180 degrees works wonders. When served the meat should be thin sliced across the grain at an angle. Briskets are also the cut of choice for making “Corned Beef.” Simply put this means the Brisket is soaked in a Salt Water brine for up to a week. Some folks add bay leaves, cloves, mace, peppercorns, garlic, allspice, and honey to the brine. After soaking, wash the meat thoroughly to remove the surface brine. Then cook low and slow for at least five hours in a crock pot with a little fresh water, cabbage, onions, and herbs. Serve hot or cold.

SOUPS, CHILI, AND STEWS
Stew Meat makes for a wonderful, nutritious stew that is good for both winter and summer. Imagine the carrots, onions, and other really good omega-3 vegetables in the pot stewing along with the great aroma of grass-fed beef. For a list of which vegetables are best check out my food nutrition data page.

Meaty Soup Bones make for a wonderful, nutritious beef stew that is good for both winter and summer. Imagine the carrots, onions, garlic, and other vegetables and seasonings in the pot stewing along with the great aroma of grass-fed beef.

Marrow Bones (grass-fed only) are making a comeback in modern cuisine because they are good fats. Also, marrow is supposed to be slightly higher in CLA than the rest of the animal. Marrow bones can be cooked alone for preparing gravies and sauces, or they can be put in stews and soups. Once the marrow is soft it can be dug out of the bones and stirred into stews and soups for boosting the already incredibly great flavor of grass-fed meat dishes.

Beef Bone-In Short Ribs are a very versatile meat product. They are not only excellent in a crock pot on their own, but they are exceptional for adding meat and flavor to both stews and soups.

Beef Chili Meat is a very course ground meat product. It is not to be cooked liked ground beef. One should not brown it first before putting it in the chili pot. It goes in with the beans and needs to cook slowly for hours — just like the beans — for optimal eating enjoyment. In other words, chili meat is intended to be cooked in water.

KABOBS and STIR FRY
Sirloin Kabobs are one of the “fun” barbecue meals. Place beef in bowl. Mix your favorite marinade; pour over beef, cover and refrigerate, stirring occasionally, at least one hour. Thread beef cubes and vegetables on skewers; brush with marinade. Either broil in a grill or an oven. In an oven broil kabobs with tops about eight inches from heat; turn and brush with marinade. Broil until done no more than medium rare. Brush with marinade again before serving. On a grill use the same approach as with a Sirloin Steak brushing now and then with your marinade.

PASTURED POULTRY
Pastured Chicken Fryer is smaller than a roaster and is cooked like conventional chicken. It can be cut up and fried, rotisseried on a grill, baked in an oven like a turkey, or cooked in a pot.

Pastured Chicken Roaster is an older, larger, tougher chicken. It can be cooked like a conventional roaster chicken by baking in an oven like a pastured turkey. For turkey cooking instructions see below. Best of all roaster chickens are super for chicken soups and similar dishes.

Pastured Heritage Turkeys are the same breeds of birds that were popular between 1850 and 1950. They are descendants of old original and traditional breeds that used to be universally used for the traditional holiday feast. They are the same birds you’ll will find in the American Book of Standards. It wasn’t until the development of the large breasted supermarket bird of today that the Heritage turkeys declined in popularity. With that loss also went the pasture raising methods that were responsible for the delicious subtle flavor that all pastured birds provide.

You’ll find the Heritage bird has longer legs, more flavorful dark meat, and just the right amount of white meat that is also flavorful. Naturally, when using pasture raising methods it takes longer to raise a bird and the fat profiles of these birds are more delicate. (They are higher in the Omega-3 fatty acid.) Consequently pastured turkeys must be cooked at a lower temperature for a longer period of time.

This means the flavor is already in pastured birds so our job is to bring that flavor out, not hide it or destroy it. The trick is slow cooking at 325 degrees and keeping the bird well covered until the last thirty minutes. You know it’s done when the meat separates from the bone and juices run clear. Remember to use your thermometer. Insert it into the center of the inner thigh muscle, not touching the bone, and cook to a minimum internal temperature of 180 degrees. Pastured turkeys have longer growing periods and their meat textures are well developed. So season lightly and cook it slow and covered. That’s part of the great taste.

GOAT CUTS
Goat Meat must be cooked very carefully since it is like venison; not in flavor, but in leanness. It is extremely lean. So the steaks should be “warmed up” low and slow (which means low heat and longer time) to no more than medium rare (internal temperature of 150 degrees). Some goats can be a little tough. Some are very tender. They can vary from critter to critter. So we prefer to have them rare (internal temperature of 140 degrees) than cooked any more than that. For sure they should be limber when served. You can use any heat source. We use a grill, but never let the temperature inside the grill exceed 200 degrees. Goat has a great flavor. But the small meat cuts are easy to over cook.

PORK CUTS
Our grass-fed pork products are the only ones that I always cook to an internal temperature of at least 160 degrees. Many of our porkers are wild, been running in the wild, have stood nose to nose with wild pigs, etc. In the wild they’ll eat anything a caveman would eat for sure. Since they are literally unmanageable I would not eat them raw. For sure, our grass-fed pork fat is the finest cooking fat known on the planet. Bacon grease (when we get bacon) is worth more than the bacon. Never, ever throw away the grease from cooking a grass-fed pig.

Sopaipillas

“How to make Mexican Sopaipillas” (A Mexican Dessert with honey) “RECIPE BELOW” Folks, I don’t know if you have ever tried these Mexican Sopaipillas but they are some of the tastiest morsels of heaven you will ever wrap your lip around, and once you try them, you will wonder why Mexican food hasn’t been your favorite since the day you came screaming into this world

I took this recipe off the internet and it is very good, an easy recipe to make and a quick and interesting addition to any meal, if you enjoy Mexican food like I do.

The link to the web site where I found this recipe will be at the bottom of the page.

Sopaipillas Recipe
Ingredients:
1 cup of flour
3/4 tsp baking powder
1/2 tsp. salt
1 tsp vegetable oil
3 oz. of warm water
Honey and powdered sugar

Directions:

Combine the flour, salt, and baking powder in a large bowl and stir to combine. Then add the vegetable oil to the warm water.

Add the water/oil mixture, 1 Tbsp. at a time to the flour mixture and stir to combine. Then continue adding the water to the flour, 1 Tbsp at a time and stir until mixed in and all the water is combined.

Knead the dough on a floured surface for a couple of minutes until the dough is smooth.

Then place the dough back into the bowl and cover with a damp paper towel for 20 minutes.

Heat a sauce pan of vegetable oil over medium heat to 375 degrees F (190 degrees C.). You want the oil deep enough so the sopaipillas float (about 1 1/2 to 2 inches deep).

After 20 minutes, flour the surface you will be rolling the dough out on. I cut the dough in half to make it easier to roll and handle.

Roll the dough out to 1/4 inch thick. Then cut shapes into triangles, rectangles or any shape you like. (2 to 3 inches across). Heck, you could cut heart shapes for Valentines day.

Now you are ready to fry the sopapillas. Make sure the oil is 375 degrees F. Lay one piece of dough into the hot oil.

It will sink to the bottom for a second and then float to the top. Take a spoon and pour the hot oil over the top of the sopaipilla so that it will puff up like a pillow.

Turn the dough over once it turns a golden brown and cook on the second side. Remove to a paper towel covered tray to cool.

Dust with powdered sugar as you saw in the video or sprinkle with regular sugar and cinnamon combined.

Serve with honey and enjoy!

You can also pull off a corner of the sopaipilla and fill with savory foods like you would place in a taco (ground beef, cheese, lettuce etc).

These are best eaten immediately.

This recipe was taken from ROCKING ROBIN’S site on YOU TUBE, “How to make sopaipillas with honey”

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Thank you all very much,

Uncle Buddy Buddy,

peacemaker41@charter.net