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.

 

Please like and share  my page.

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”

If you have enjoyed my page, please like and share!

Thank you all very much,

Uncle Buddy Buddy,

peacemaker41@charter.net

PRESSURE COOKER BEEF SAUSAGE DINNER

soup with sausage

PRESSURE COOKER SAUSAGE LINK DINNER

Ingredients

1 lb. pork sausage links
(I used 2 lbs. long round beef links)
2 onions, diced
5 potatoes, sliced thin
1 (16 oz.) can cream corn
(Next time I’ll use whole kernel)
1/2 teaspoon salt
1/4 teaspoon pepper
3/4 cup tomato juice
(it called for 3/4 cup, but I used 1 cup because of extra ingredients)
Instructions:

Heat cooker and brown sausage links.

Remove sausages.

In cooker layer potatoes, onion and corn.

Season with salt and pepper.

Place links on top and pour tomato juice over top.

Close lid securely and bring to pressure.

Reduce heat and cook for 15 minutes.

Serves 4.

As everyone probably knows, Pressure Cooking is my favorite way to cook, and I ran across this recipe the other day and thought I would like to try it.

It has a Cajun sound to it and by adding a little Cajun flavoring to spice it up; this will probably turn into a very good dish to serve for a change in recipes.

I will get back to everybody as soon as I try it out!

UPDATE:

I have made this recipe and it turned out very good, but I DID stray from the original version by doing the following:

  1. I substituted those LONG ROUND BEEF SAUSAGE LINKS for the pork sausage links. Fantastic
  2. I changed the 3/4 cup Tomato Juice to 1 full cup because of the extra ingredients. a little more won’t hurt!
  3. Next time, I will change the creamed corn to kernel corn. I believe It will be even better.
  4. I left the old measurements in so everyone could make it either way.
  5. Next time, I think I’ll add a couple of stalks of celery. I’m never satisfied with a recipe.
  6. Note: This could also be a very good soup to make on top of the stove, by adding extra Tomato Juice and stirring well to keep from scorching.

Tomato Soup

tomatosoup

This is a recipe for the Power Pressure Cooker, a pressure cooker that several of you people have, and you might enjoy this recipe!

 I would like to say to start with that this is not my recipe, I found it online while searching for something else.
Tomato Soup

Soups and Stews

Servings 4

Ingredients:

4 cup whole tomatoes
4 cup chicken stock
1 onion, diced
2 celery stalks, diced
2 carrots, shredded
3 clove garlic, minced
2 potatoes, peeled, diced large
2 tablespoon olive oil
1 teaspoon Sea Salt
0.5 teaspoon black pepper

Directions
Place the inner pot into the Pressure Cooker.

Press the SOUP/STEW button. Set to 10 minutes.

Add the oil sweat the onion and garlic 2 minutes.
Then add remaining ingredients into the inner pot.

Place the lid on the Pressure Cooker and Lock.

Switch the Pressure Release Valve to Closed.

Once the timer reaches 0, the Cooker will automatically switch to KEEP WARM.

Press the CANCEL button. Let the steam release naturally.

When the steam is released completely, remove the lid.

Carefully pour the soup in small batches into blender or use a stick blender.

Puree until smooth or your desired thickness.
Serve.

Note: I just found this recipe so I haven’t tried it, but seeing I dearly good Tomato Soup, I am fixing to give it a try.

I am gonna substitute Beef stock for the Chicken stock because I detest Chicken or Turkey in any form or fashion. 

Ain’t gonna eat it, no way, no how, thank you, Ma’am! Lol.

Thanks everyone,

Buddy Simmons