Today I mixed up a batch of homemade laundry detergent for the first time.  It needs to sit for 24 hours to gel and then I will get to see if it will work for us.  Here is the recipe:

http://www.thefamilyhomestead.com/laundrysoap.htm

I am very grateful to those who have paved the way in the homemade, home-living world!

Homemade Battered Chicken

 This makes a good meal recipe as well as a good snack recipe, if cut into fingers or nugget-sized bites.

Ingredients:

Vegetable oil

1 c. milk

1 c. water

3 c. flour

1/2 t. salt

Directions:

 Heat oil in cast-iron skillet to 350 degrees.  Use enough oil to cover the chicken.  Beat remaining ingredients until smooth.  Dip chicken into batter, letting excess drip into bowl.  Fry a few pieces at a time, about 1 1/2 min. each side turning once, until golden brown.  Slice in the middle to ensure the chicken is cooked all the way through.

To keep warm, place in 300 degree oven. 

Homemade Onion Rings

Ingredients:

4 large onions

Vegetable oil

1 c. milk

1 c. water

3 c. flour

1/2 t. salt

Directions:

Peel onions and cut into 1/4" slices.  Separate into rings.  Heat oil in cast-iron skillet.  Use enough oil to cover the onion rings.  Beat remaining ingredients until smooth.  Dip each ring into batter, letting excess drip into bowl.  Fry a few onion rings at a time, turning once, until golden brown. 

To keep warm, place in 300 degree oven. 

Chunky Potato Soup

INGREDIENTS:

6 medium potatoes, cubed (I don't peel them, but that is up to you!)

1 onion, chopped

2-3 cloves of garlic

2 carrots, chopped

2 stalks celery, chopped

1 1/2 c. water

4 T. cubed butter or margarine, divided

3 T. flour

2 1/2 c. milk

1 T. parsley

3/4 t. salt

crushed basil and sage to taste

Seasoned salt to taste

1/2 t. pepper (I often play with different peppers.  Red pepper or cayenne is a family favorite)

1-2 c. shredded cheese (I like 2 cups)

* this also tastes great with 1/2 lb. of bacon.  If you use bacon, prepare it first, and save 1 t. of the drippings for making the thickener.

DIRECTIONS:

1.       Prepare all veggies.

2.       Melt butter in a stock pot.   Add onion and garlic.  Sautee until onions are translucent.  Add 1 1/2 c. water, salt, and seasonings.

3.       Add potatoes, carrots, and celery to the stock pot.  Add enough water to just cover the ingredients.  Bring to a boil.  Reduce heat and simmer 15-20 minutes or until vegetables are tender. 

4.       Meanwhile, in a medium saucepan over low heat,  heat milk and butter (plus 1 t. bacon drippings) until butter is melted.  Gradually add flour, one T. at a time, whisking until smooth.  Add mixture to the stock pot. 

5.       Allow to simmer over low heat, stirring frequently for 10 minutes.

6.       Add cheese.  Stir until melted and remove from heat.  Let stand for up to 20 minutes. 

7.       Serve and Enjoy!

"Emergency" Broth

Many times a recipe calls for broth or bouillon, but I don't have it on hand.  Here's what I do in a pinch:

Ingredients:

2-3 T margarine or butter (Variations of oils/fats are fine, depending on what you'll be preparing)
1 onion, chopped
1-3 cloves of garlic (I love a lot of garlic)
1 1/2 c. water
salt and seasonings as desired

Directions:

Melt butter in a medium saucepan.  Add onion and garlic.  Saute until onion is translucent.   Add water and bring to boil.  Add salt and seasonings as desired or as needed for whatever recipe you are using this for.

Mom's Homemade Pancakes

INGREDIENTS:

3 c. All-Purpose flour

4 t. baking powder

1 t. salt

2 T. white sugar

2 1/2 c. milk

2 eggs

6 T. melted butter

1 1/2 t. vanilla

DIRECTIONS:

1.     Begin by melting butter in a small saucepan on low heat.

2.     In a large bowl, sift together the flour, baking powder, salt and sugar.  Make a well in the center and pour in the milk, egg and melted butter; mix until smooth.

3.     Heat a lightly oiled griddle or frying pan over medium high heat.  Pour or scoop the batter onto the griddle, using approximately 1/4 c. for each pancake (I use a little less than that).  Brown on both sides and serve hot.

*For thicker pancakes, use less liquid.  For thinner pancakes, use more liquid. 

Egg Bread

 Egg Bread

Ingredients:

2 (.25 ounce) packages active dry yeast 1 cup warm water (110 degrees to 115 degrees) 1/2 cup melted butter 1/4 cup sugar

1 tablespoon salt 5 eggs 6 cups all-purpose flour 1 teaspoon cold water 1 tablespoon Sesame or poppy seeds (optional)

Directions:

1.	In a mixing bowl, dissolve yeast in warm water. Add the melted butter, sugar, salt, 4 eggs and 4 cups flour. Beat until smooth. Stir in enough remaining flour to form a firm dough. Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour.
2.	Punch dough down. Turn onto a lightly floured surface; divide in half. Divide each portion into thirds. Shape each piece into a 15-in. rope. Place three ropes on a greased baking sheet and braid; pinch ends to seal and tuck under. Repeat with remaining dough. Cover and let rise until doubled , about 1 hour.
3.	Beat cold water and remaining egg; brush over braids. Sprinkle with sesame or poppy seeds if desired. Bake at 350 degrees F for 30-35 minutes or until golden brown. Remove to wire racks to cool.