I canned some venison tenderloins and some roast beef last year. I opened a quart last night and hubby is having a cold roast beef sandwich for his lunch today so I definitely want something good and hot for him for supper and he loves Potato Charlie. You all have canned beef before haven’t you? It’s incredible! Imagine the texture of that wonderful beef you get in a can of stew. That’s it!! If you’re needing room in the freezer by all means try canning beef or chicken too. It’s simply wonderful and terribly handy. The really nice part about canning it is that you can it raw, thereby the time involved in preparation is minimal. The time in the pressure cooker is long but hey, it’s worth it!! If anyone wants to know how to can beef or venison let me know and I will get the recipe on my Recipes Page.
This morning I got up and put some Great Northern Beans in the crockpot before I went to work. I had rinsed, drained and then set them to soaking overnight and this morning I put them in the crockpot with some onions and Herbes Fines to cook on low all day. When I get home I’ll turn it off, let it cool and put the soup in the frig. Then tomorrow I’ll add some fried bacon, shredded carrots, salt and pepper and cook it on top of the stove for a half hour or so. It ought to be pretty yummy for supper tomorrow evening with some cooked cabbage, fried potato patties and cornbread. I knew that Wednesday I would be working outside and I didn’t want a pot on the stove all day with me not in the house and I certainly didn’t want to have to run back in every 15 minutes to check on it, so this should work. Tonight we’re having Potato Charlie. You take a nice sized white potato, peel and halve it. Take a sheet of foil, lay the potato on it, salt and pepper it and lay a really nice thick slice of onion on one half. I love onion so my slice is monstrous!! You decide how much onion you want. Then put the potato back together and wrap with a couple slices of bacon, salt and pepper the whole thing again and wrap in foil. Just sort of make a package out of the foil - not too tight or the bacon will adhere to the foil as it bakes. Bake for 1 to 1-1/2 hours at 500 degrees. Make sure you put the foil-wrapped potato on or over a pan because the grease will drip out. That’s a Potato Charlie!! I will probably just have pear sauce to go with it but peas goes really well, as does just about any vegetable. A nice side salad fits the bill too. The bacon fries up crisp and you’re left with a luscious potato and a nice soft slice of onion. Just so good and not too outrageously caloric either.
I canned some venison tenderloins and some roast beef last year. I opened a quart last night and hubby is having a cold roast beef sandwich for his lunch today so I definitely want something good and hot for him for supper and he loves Potato Charlie. You all have canned beef before haven’t you? It’s incredible! Imagine the texture of that wonderful beef you get in a can of stew. That’s it!! If you’re needing room in the freezer by all means try canning beef or chicken too. It’s simply wonderful and terribly handy. The really nice part about canning it is that you can it raw, thereby the time involved in preparation is minimal. The time in the pressure cooker is long but hey, it’s worth it!! If anyone wants to know how to can beef or venison let me know and I will get the recipe on my Recipes Page.
0 Comments
Leave a Reply. |
AuthorMy name is Nina. Southern Indiana has been my home since 1952. I've been a legal secretary most of my adult life and for my leisure time I enjoy everything connected to the world of herbs and cooking is almost like a "fever". I am also quite opinionated but try not to push my opinions on others. My family is grown and I'm left with a wonderful hubby sharing life with me. I'd guess you'd say my passion is living that life to the fullest. Archives
May 2016
Categories |