Welcome to Homestead Recipies.
In a day of highly processed and fast foods, we thought it would be nice to have a page of slow cooked healthy recipies that you can share with your family.
Many of the recipies you will find here are cooked on our homestead regularly. More recipies will be added as time goes on, so stop by often and take a look.
If you have a favorite recipe that you would like to share, just e-mail it to us with your name and we will include it here along with your name.
Grilled Rabbit
1 fryer rabbit, cut up
1/2 cup lemon juice
3/4 cup butter
2 tsp. salt
2 tsp. summer savory
1 tsp. paprika
1 tsp. dry mustard
1/4 tsp. pepper
Marinate rabbit in lemon juice for at least three hours in refrigerator. Melt butter in saucepan and add remaining ingredients. Grill rabbit 5 to 7 inches from coals being careful that fire is not too hot. Brush with butter mixture and grill 40-45 minutes, turning frequently until golden brown and tender.
(Note: Since rabbit has so little fat in the meat, it must be cooked over low heat or it will be tough. If you can hold your hand near the grill for a count of 3-5 seconds, the fire should be about the correct temperature).
More Grilled Rabbit
2 to 3 lb. fryer rabbit, cut into serving pieces
1 tsp. salt
1/4 tsp. pepper
1/2 cup cooking oil
1/2 cup sherry wine
1 1/2 tsp. seasoned salt
Season moist pieces of rabbit with salt and pepper. Place over medium hot bed of coals. Make sauce by mixing cooking oil, sherry wine and seasoned salt together. Keep rabbit well basted with this sauce, turning pieces frequently. Cook for about 1 hour or until tender. You may use your own favorite barbecue sauce also, just add some oil to it to help keep the rabbit moist. Make sure the charcoal isn't too hot; rabbit needs slow cooking . Serves 4 to 6.
Noodles & Rabbit Casserole
2 cups rabbit meat, cubed
1 package of egg noodles
½ cup chopped onion
½ cup chopped bell pepper
2 cans cream of mushroom soup
½ soup can milk
Shredded cheese
Cut rabbit meat into ¼" cubes, and cook in small amount of cooking oil for 10 minutes. Drain off excess oil and set aside. Cook egg noodles in boiling water till tender. Drain. Add rabbit meat, chopped onion, chopped bell pepper, cream of mushroom soup, and milk. Mix all ingredients together and put in a casserole dish.
Bake at 350º for 20 minutes. Top with shredded cheese and serve.
Note: T = Tablespoon t = teaspoon
Italian Country Bread
Make a sponge with
1 t. yeast
1/3 cup lukewarm water
2/3 cup of room temp. milk
1 t. honey
Mix well and let ferment for 4-10 hours
Dough
1 t. yeast
2 cups warm water
1 T. salt
5 – 5 ½ cups flour
To make the dough add yeast, water, salt and 1 cup of flour to the sponge.
Beat hard with a Wisk for 3 minutes or in a mixer with paddles at med speed for 1 minute.
Add the rest of the flour 1 cup at a time mix well. The dough should be smooth and not pull away from the sides of the bowl.
Turn out on a flour surface and knead vigorously for 5 minutes. Slam dough against table or bench to help develop gluten in the dough.
Set aside uncovered for 5 – 10 minutes.
Knead again until the dough is well smoothed with no extra flour on it.
Place in a bowl covered until tripled (2 ½ - 3 hrs.)
Remove from container and knead lightly and work into 1 or 2 round loaves. Then flatten slightly and dust with a little flour.
Rise uncovered at room temp until soft and springy. Dock before placing in oven.
Bake at 400 deg. For 55- 60 minutes.
2 ¼ cups boiling water
1 ½ cups of 8 grain cereal
2 ¼ T. yeast
½ cup water
½ cup of buttermilk or plain milk
½ cup of honey
2 oz lard or oil
4 eggs
1 oz salt
7 ½ cups flour
Add boiling water to cereal and let set 1 hour.
Mix remaining ingredients into mixer and mix 6 – 8 min.
Let rise to double, punch, let set 10-15 min, cut into 2 loaves.
Let rise in pan and bake at 375 deg for 30 – 35 minutes or until it sounds hallow when tapped on the bottom.
Simple Homemade pasta
3 Egg yolks
1 Whole Egg
3T cold water
2 cups flour
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Beat the egg yolks with the whole egg until very light.
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Beat in the salt and water.
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Stir in the flour and work with hands until blended.
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Divide dough into 2 parts.
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Roll out each part as thin as possible on a lightly floured board.
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Let stand until partially dry, at least 1 hour, then roll up like a jelly roll and cut into strips of any desired width.
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Shake out strips and allow them to finish drying before using or storing them. If storing place in containers and freeze.
Homestead Sausage
This is our favorite sausage recipe. It's a big recipe as we have a large family and normally put one hog into sausage each year. If placing in casings you will want 20% fat to keep sasuage from being dry. 10% fat if using as patties. You may also leave out the crushed red pepper if you are looking for a good breakfast sausage. Crushed red pepper is something you will have to add according to your personal taste. We normally stick to what the recipe calls for.
40 pounds of fresh pork
1/4 Cup salt
1/2 cup Garlic salt
2 T freashly ground black pepper
1 cup ground paprika
2 cups Vegetable oil
2 T anise seed
2 T fennel seed
1/4 cup crushed red pepper
Place ground pork into a large bowl or mixer. add all ingredients and mix throughly. Stuff into casings or place in the refrigerator in a couple large covered bowls for 24 hours so all seasonings blend in well. Then bag or wrap and freeze.