Okokok, I had enough!  I had to try what "everyone else" was making and causing a fuss over!  I kept avoiding the recipe because of that giant stick of butter perched on top of the roast!!  ICK!  So, I decided to make the recipe using half the butter.   WINNER!!  All the flavors of the pepperoncini's meld into the meat in this recipe  It's a Winner!  The pepperoncini's add a little spicy vinegar kick to the overall flavor too.  I put about 10-12 peppers in mine and you may want to add more or use less.  Most folks seem to like using 4-6.  In any case, make this - you won't regret it.  ~Enjoy! Diane 

Mississippi Pot Roast & Italian Beef 
*a two option dinner

Ingredients: 
3.5 to 5 lb. chuck/pot roast
cooking oil  (such as canola) *can omit if using a non-stick pan
ground black pepper
1 ranch dry mix packet
1 au jus gravy dry mix packet    
1/2 stick butter (1/4 cup)
7-10 pepperoncini peppers
*see serving options below

Directions: 
Season the meat with pepper only. Using a large skillet set to medium-high heat add the oil *you can omit oil if using a non-stick pan, When the oil is hot, add the meat. Brown on all sides. Add the browned meat to a 4-quart or larger slow-cooker. (I use a slow-cooker liner in mine) 
Sprinkle the ranch packet and au jus packet on top of the roast.
Add the 1/2 stick of butter, and peppers on top of the seasonings.

Cover and cook on LOW for 8 hours.
My Slow-Cooker has a Low, Med & High Setting, I place mine on Medium for 8 hours. 
30 minutes before serving, Remove meat and shred or cut into chunks.  Add in 1/4 cup of water stir and let cook 30 minutes more.  

Mississippi Roast Dinner: 
Serve over egg noodles or mashed potatoes.

Italian Beef: 
Serve on fresh hoagie rolls with some more fresh pepperoncini's, grilled onion & sweet peppers and some melted mozzarella cheese on top for a great sandwich!   I do toast my hoagie rolls under the broiler, add the meat & other fixings and then return under broiler to melt the cheese before serving.  I serve my beef sandwiches with a side of extra au jus gravy for dipping.


Recipe Inspired by: The Magical Slow Cooker & NY Times 
Photos by: Diane Baker for Canning and Cooking at Home

  Add this recipe to your 'cherry season' line-up.  I make up a jar for the fridge and can the rest - a great mixed "fruit cocktail syrup to use too!  ~Enjoy! Diane 

Homemade Maraschino Cherries

syrup ~ makes enough for one pint jar
depending on the size of your cherries, you 
may have syrup leftover. I doubled the syrup recipe
and made two pints with plenty syrup leftover for later. 

Ingredients: 

To the saucepan:
1 cup water
1 cup sugar
1 Tbsp. fresh lemon juice
1 tsp. vanilla extract

To each pint jar add:
2 cups fresh sweet cherries
1 small (or piece of) cinnamon stick
4 whole allspice
1/4 tsp. almond extract

In a small saucepan:
over medium heat, combine water and sugar. Heat until sugar is dissolved, stirring gently.
Set aside and let cool to room temperature.
Add lemon juice and vanilla and stir again.

In each pint jar: 
Add the cinnamon, allspice and almond extract.
Fill your jar with the pitted cherries, leaving a 3/4 inch head-space. Pack the washed & pitted cherries in tightly without smashing.
Pour in the flavored syrup, leaving a 1/2 inch head-space.
Use a wooden skewer around the edges of the jar being gentle, 
to dislodge any air bubbles. Add more syrup if needed. 
Wipe the rim and place lid and band on the jar.

At this point: 
Store the cherries in the refrigerator for up to 6 weeks. OR 
Water bath process OR Pressure Can them for longer storage. (See Link below) 
Just note that the canning does change their texture a bit. They will darken and get softer.
Either way, the flavor will take at least 3 days to soak into the cherries and then they are ready to eat.
​
NCHFP Canning Whole Cherries: Waterbath or Pressure Can
Canning Whole Cherries NCHFP 

Recipe Adapted from: TLo's
Photos by: Diane Baker for Canning and Cooking at Home

   I was out for a walk with the dogs earlier this week and the sights of all the blooming flowers and trees had my senses heightened.  Then I saw a beautiful dark purple lilac bushes in my neighbors back yard and remembered, when I was little we'd pick the flowers off and suck on the ends to get the nectar - so lightly sweet with that lilac smell.  I came home and thought "I wonder if I can make that into a jelly?"  The answer is - yes!  At that point I sent out feelers amoung my neighbors to see who had lilacs that would share and my neighbor John was kind enough to let me pilfer his large lilac that was in full, beautiful bloom!!  I came home and immediately got to plucking off the flowers - knowing this wasn't a recipe that could 'wait'...You need to gather your lilacs and prepare to sit and pluck for a good 90 minutes! You want only the flower - not the brown stems nor the green mini flower stems (those act like bottle stoppers and hold in the nectar)  Make sure to pack down the flowers in your measuring cup as you go!!  I also saved a few flowers to place in each jar when making the jelly (which I won't do next time as those flowers turned an ugly brown color in the jars after processing) The two cups of packed flowers will be about 4 cups loose in a quart canning jar...I didn't weigh the amount of lilacs I trimmed off the lilac bush but, I packed a small shopping bag full and used it all!!  I am totally impressed that my 'liquid' stayed lilac in color!!!! A lot of folks have their flowers turn amber or yellow upon adding the boiling water - it may be that they waited too long to steep their flowers, or had a different variety/color of lilac flower, or didn't remove all the brown and green stems...I did everything pretty swiftly from the gathering to the plucking and boiling...which I think yields the best results. ~Enjoy! Diane

  Lilac Jelly

2 cups of packed lilac flowers
2 1/2 cups of boiling water

 Place the flowers into a quart canning jar, pour the boiling water over the flowers, make sure the flowers are submerged in the water, place lid on and shake a few times then let the jar sit out at room temperature overnight (about 10 hours)
  Grab a jelly bag and empty out the flowers and liquid into that to strain into a non-reactive bowl below (don't squeeze the jelly bag or your liquid will darken with some brown/green tinges.) 

2 cups lilac water
1 box of sure-gel powdered low sugar pectin (pink box)
1/4 cup freshly squeeze lemon juice
4 cups of sugar

  Stir together the lilac water, lemon juice and sure-gel and bring to a boil. Add in the sugar and bring back to a roiling boil, stirring constantly. Once you reach a rolling boil, boil hard for 1 minute then remove from the heat. scrape off any foam that settles on top and then pour into sterilized containers. process in a water bath for 10 minutes or according to your altitude.

Note: depending on the color of your lilacs - your end resulting jelly 'color' can be yellow, amber or lilac.  My lilacs were vivid purple and dark purple - resulting jelly was a beautiful lilac purple/pink!! and yes, it tastes great!!  A very light floral honey flavor (the same flavor you get from the nectar in the flower) 

Yield: Recipe makes approx 40 oz. total

Recipe adapted from: Forager
Photos by: Diane Baker for Canning and Cooking at Home