THINGS THAT YOU WILL NEED

• Beets either fresh from your garden or from a farmers market
• Pot for boiling
• Water
• Knife
• Tongs or colander spoon
• Cutting boards
• cookie sheets
• containers or bags

INSTRUCTIONS

1. Fill large pot with water at least half full or more

2. Bring pot to roiling boil

3. While water is coming to a boil, trim stems and leaves  off of beets

4. Place beets into boiling water

5. Cook until they are fork tender  20-45 minutes depending on the size of the beets

6.When beets are fork tender, turn off water and fill the sink or bowl with cold water

7. Using either tongs or a colander spoon,  scoop out beets and place in cold water

8. Cut ends of beets off and remove skin

9. Either slice or cube beets and lay them out on the cookie sheets

10. Freeze beets on cookie sheets for at least 24 hours

11. When beets are frozen solid, place in bags or containers for use during the winter months.

THINGS THAT YOU WILL NEED

• large amount of Peas either in the pod or not
• container to hold the peas and pods
• bags or containers to hold the peas in
• Cookie sheet and wax paper

INSTRUCTIONS

1. Find a comfortable spot to remove the peas from the Pod
2. Have you peas, bowl and pail in front of you for easy access
3. Remove peas from pods
4. When you are half way though heat water to boil for blanching
5. When all the peas have been removed from their shells, place peas in boiling water and boil for three minutes. In the meantime, fill a bowl full of ice water.
6. At the end of three minutes, strain the peas and place them in the ice water to cool off. Keep them in the water for three minutes
7. Fully drain peas
8. Place a sheet wax paper on the cookie sheets. Spread the peas on the cookie sheets
9. Double freeze the peas by placing them in freezer and let freeze for at least 24 hours
10. when the peas are completely frozen place them in a ziplock bag or container of your choice and label, and freeze.

THINGS THAT ARE NEEDED

• 4 cups flour
• 1 3/4 cup vegetable shortening
• 1 tsp salt
• 1 tb vinegar
• 1 egg
• 1/2 cup water
• 2 bowls

INSTRUCTIONS

1. In first bowl,  mix together flour, vegetable shortening and salt
2. In second bowl, mix the vinegar, egg and water
3. Add the second bowl to the first bowl stirring with a fork until all is moist
4. Mold dough in a ball
5. Chill for at least 15 minutes
6. Roll out and place in pie pan

THINGS YOU WILL NEED

• 1 1/4 cup warm milk
• 2 tbsp melted butter
• 2 tbsp honey
• 1 tsp salt
• 2 cups all purpose flour
• 1 cup wheat flour
• 2 tsp active dry yeast
• breadmaker

INSTRUCTIONS

Add the following in the breadpan…

1. 1 1/4 cup warm milk
2. 2 tbsp melted butter
3. 2 tbsp honey
4. 1 tsp salt
5. 2 cups all-purpose white flour
6. 1 cup wheat flour
7. 2 tsp active dry yeast
8. baked bread according to your breadmakers instructions
9. When finished remove from breadpan, cool and enjoy!

****This recipe makes 1 1/2 pound loaf

• Carrots
• Knife
• Bowl
• Chopping block
• freezer bags or foodsaver bags

INSTRUCTIONS

1. Wash carrots so that all dirt is off. Peel off skins and remove carrot top
2. Slice carrots into 1/4 slices and place in bowl
3. Fill freezer bags in 1 of 2 cup portions
4. Freeze

THINGS YOU WILL NEED

• nonfat dry milk
• 1/2 cup  cold water
• lemon or vanilla extract
• 2 tablespoons sugar
• mixer
• bowl

INSTRUCTIONS

1. Mix 1/2 cup of Nonfat dry milk with 1/2 cup cold water
2. Beat mixture on medium high speed with an electric mixture until soft peaks form ( around four minutes)
3. Add 1/2 teaspoon lemon or vanilla extract
4. Beat another 6-7 minutes at the medium high speed
5. Add 2 tablespoons sugar and beat 1 minute at medium high speed
6. Serve immediately

THINGS YOU WILL NEED

• 4 eggs
• 13 oz marinated artichoke hearts, drained and chopped
• 1/2 lb Cheddar Cheese, shredded
• 1/2 cup onion
• 1/2 cup crushed Garden Vegetable crackers ( i used Busy Baker from our Dollar tree)

INSTRUCTIONS

1. Preheat oven to 350′F
2. Spray 8×8 or 9×9 inch baking dish with non-stick cooking spray
3. In a medium bowl stir all ingredients together until well blended
4. Pour into prepared pan
5. bake for 30-35 minutes, until firm
6. Cool slightly before serving
7. cut into squares, serve warm

Makes 6 entrée servings

Can be baked up to 2 days ahead and refridgerated. Reheat in over for 5 mins at 375′F

THINGS YOU WILL NEED

• Green Beans
• knife
• bowls
• Measuring cups ( 1 cup)
• freezer bags or foodsaver bags

INSTRUCTIONS

1. Harvest beans the day of freezing to ensure freshness
2. Trim off ends of green beans and get rid of any bad spots
3. Cut into either halves or quarters
4. Rinse  beans to make sure all dirt is off, set aside
5. To Blanch: Bring large pot of water to a rapid boil, while this is coming to a boil fill a large bowl of ice
6. Dip beans into boil water and let cook for 3 minutes or until barely cooked
7. Remove beans from water and place in ice water for three minutes
8. Remove beans from ice water and place in bowl until ready to measure into bags
9. Measure beans into portions ( i do 2 cup portions per bag) place in bags
10. Label, date and freeze.

THINGS YOU WILL NEED

• crock pot
• frying pan
• 1lb ground beef or ground turkey
• 1 can tomato sauce
• 1 can tomato paste
• 1 can mushrooms
• Italian seasoning
• Garlic either minced or powered
• 1 can stewed tomatoes
• water

INSTRUCTIONS

1. Prepare crock-pot by washing and plugging in.
2. Brown 1lb beef or turkey in fry pan, drain fat
3. Place in crock-pot
4. Add the following ingredients 1 can tomato sauce, 1 can tomato paste, 1 can mushrooms, 1 can stewed tomato, and 1 cup water.
5. Mix ingredients together
6. season with Italian seasoning and garlic to taste
7. cook on low until sauce is cooked  (6-8) hrs
8. Pour on cooked noodles and add french bread

TIPS

Freeze leftover in small containers for quick and easy lunches.

This method of freezing allows you to put the frozen onions in a larger container so that you can take what you need. When thawed, the onions are have the consistency of sour kraut or relish. They work great in most recipes, stir frys or grilled to put on steaks.

THINGS YOU WILL NEED

• onions ( as many as you want)
• knife
• food processor ( If available)
• cookie sheets with wax paper
• freezer bags, foodsaver bags, or glass jars

INSTRUCTIONS

1. Spread wax paper on cookie sheets and set aside
2. Prepare onions by cutting off top and root, peel off outer skin and then wash off any dirt.
3. Next, chop onions into small pieces, this can either be done by hand or using a food processor or a chopper.
4. Lay out onions on cookie sheets so that are in one thin layer.
5. Freeze onions by placing cookie sheets in freezer. They should be frozen hard in a few hours.
6. When onions are frozen hard remove from freezer. They should now be easy to break into usable chunks.
7. Place frozen onion chunks in container of choice. Label, date and freeze.