Thursday, December 31, 2009
Tuesday, December 29, 2009
Goodwife Farm's Potato Soup
- 1 cup potatoes, diced but not peeled
- 1/2 cup diced onion
- 1/2 cup broccoli (fresh or frozen)
- 2 cups water
- dash of salt
- 1/2 cup goat milk
Add potatoes, onion, water and salt to pan. If using fresh broccoli, add it now. Boil rapidly until potatoes are tender. Don't drain as alot of your water will boil off in the cooking process, . Add milk and broccoli (if using frozen) and simmer until thickened and heated through. Serve!
This is really quite yummy. I use either fresh milk or surplus milk that I've canned. This is a nice bowl of soup for one person. You can double or triple your ingredients to make as much as you need!Till next time............GOD BLESS FROM GOODWIFE FARM!
Monday, December 28, 2009
Till next time.........GOD BLESS FROM GOODWIFE FARM!
Saturday, December 26, 2009
Tuesday, December 22, 2009
Tuesday, December 8, 2009
It tastes much the same as whole cow milk, but better. There are important differences in mineral and vitamin content and indigestibility. Kinder milk is the best tasting milk of all the goat breeds.
A study quoted by Dr. Barbellion of Paris at the International Congress of Medicine showed that "submitted to the action of digestive ferments, human milk and the milk of the goat were digested completely in TWENTY minutes, while the same process applied to cow milk showed only a slight advance after SIXTY minutes."
Friday, December 4, 2009
1 large can (24 oz) of apple sauce, or 3 cups of peeled, chopped apples.
3 cups flour (all purpose)
1 cup corn oil
1 ½ cups chopped walnuts or hazelnuts, pecans, etc
2 teaspoons vanilla
1 teaspoon baking soda
1 teaspoon cinnamon
1 teaspoon allspice
½ teaspoon salt
½ cup raisins, currants, or chopped dates
Pre-heat oven to 325 degrees F.
Grease and flour 6 or 8 wide mouth PINT jars. Fill the jars about HALF full with cake batter. Bake at 325 for about 30 minutes, or until a tooth pick comes out dry. Remove the jars from the oven ONE at a time, wipe the rim, then cap with simmered canning lid and secure the ring. Cool the jars on a towel until they "ping" and seal. Store on a dark, cool shelf.