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Shepherds Hill Homestead » Meats

Baked Ham

Baked Ham I am adding this recipe in honor of our finishing with our hog BarbieQ.  She is safely processed and in the freezer.  :-)))   Get a nice bone-in Ham.  I get the full ham myself not a halved one. Also you can buy a fresh ham or a cured ham.  Here is a chart on internal temp of the different types:   Type Internal Temperature Fresh (uncured) 170°F Cured, “uncooked” 160°F Cured, “fully cooked” 140°F, or serve cold if you prefer    Preheat the oven to 325* The first thing I do is wash the surface of the ham with cool water.  Then place it fat-side up in a roasting pan. Next I cut diagonal slices about 1/4 inch deep into the fat/meat and then slice again in opposite directions to make diamond shapes.  Then I put a clove in each diamond section.  Place the ham … Read entire article »

Filed under: Cookhouse, Hogs, Livestock, Meats

Beef and Vegetable Stir Fry

1 pound beef  steak 3 tablespoons soy sauce 4 teaspoons olive oil 2 cloves garlic, minced 1 small onion, cut in to 1-inch pieces ½ small head of cabbage, cut into strips 1 can baby corn 1 can mushrooms 1 can water chestnuts 1 can bean sprouts 1 cup beef bouillon 1 tablespoon cornstarch Cut beefsteak into thin strips, slicing across the grain. Combine soy sauce, 2 teaspoons of oil; stir into strips. Mix bouillon and cornstarch together in a small bowl. Set aside. Heat remaining 2 teaspoon of oil in a wok or large skillet over medium-high heat. Add garlic and cook for 30 seconds. Add the beefsteak and stir-fry for approximately 5 minutes or until browned. Remove meat from the wok, leaving the liquid. Add onion; stir-fry for 1- ½ minutes. Add cabbage and stir-fry for 2 minutes. Add remaining canned vegetables and stir-fry for 1 minute. Return … Read entire article »

Filed under: Cookhouse, Meats, Recipes

Enchiladas

Flat Tortillas Enchiladas Sauce Ground Beef Shredded Cheddar Cheese Picante Sauce or Salsa Cream of Mushroom Soup Evaporated Milk   Brown ground beef and mix with enchiladas sauce. Fill tortillas with meat mixture and shredded cheese. Roll each and place in baking dish. In a bowl, mix mushroom soup, canned milk and Picante sauce. Pour mixture over enchiladas and cover with cheese. Bake at 350’ for 20 to 30 minutes. Serve with sour cream.   … Read entire article »

Filed under: Cookhouse, Meats, Recipes

Baked Chicken

8-10 pieces chicken breast 2 cans cream of mushroom soup 1 small can evaporated milk 1 small can water Juice of one lemon 1 tsp. salt Pepper to suit  Lay chicken in 8″x10″x2″ baking dish. Add salt and pepper. Mix together soup, milk, and water and lemon juice. Pour over chicken. Dot with butter. Bake in 350-degree oven for one hour … Read entire article »

Filed under: Cookhouse, Meats, Recipes

Cheesy Baked Chicken Breasts

Skinned Chicken Breast Mayonnaise Salt and Pepper Crushed Cheeze-It Crackers (You can use any flavor – we like Cheddar) Coat the chicken with mayonnaise and then salt and pepper.  Dredge the chicken in the crushed crackers.  We like them really coated heavy.  Place in a preheated 350* oven.  Bake for approximately 35 to 40 minutes.  Juices should be clear when done. … Read entire article »

Filed under: Cookhouse, Meats, Recipes

Chicken Divan

Boneless Chicken Breasts (1 per person) 2 boxes Uncle Ben’s Long Grain and Wild Rice – Original Recipe Broccoli – 1 large bag frozen 1 Large Block Cheddar Cheese (Grated) 1/4 cup mayonnaise 1 can Cream of Mushroom Soup 2 tspns Curry Powder Salt and Pepper Brown chicken breasts in small amount of oil.  Cook broccoli in boiling water as package directs. Cook rice as package directs. In a large bowl mix: cooked rice, soup, curry, mayonnaise.  In a baking dish layer chicken (sliced or chunked), then broccoli, then rice mixture and then cheddar cheese.  Bake at 350* for about 3 minutes.  Everything is cooked so you are really just heating it all thoroughly and melting the cheese well. This serves 8 people.  Serve with warm yeast rolls and a salad.  This is my family’s FAVORITE casserole. … Read entire article »

Filed under: Cookhouse, Meats, Recipes

Corned Beef and Cabbage

4 to 5 pounds corned beef brisket with spice packet 15 (approx.) small red potatoes 10 carrots, peeled and cut up 2 large head cabbage, cut into small wedges This will make enough to feed 7 people with some leftovers.  Directions Place corned beef in large pot or Dutch oven and cover with water. Add the spice packet that came with the corned beef. Cover pot and bring to a boil, then reduce to a simmer. Simmer approximately 50 minutes per pound or until tender. Add whole potatoes and carrots, and cook until the vegetables are almost tender. Add cabbage and cook for 20 more minutes. Remove meat and let rest 15 minutes. Place vegetables in a bowl and cover. Add as much broth (cooking liquid reserved in the Dutch oven or large pot) as you want. Slice meat across the grain. … Read entire article »

Filed under: Cookhouse, Meats, Recipes