HaarFager's photos with the keyword: Meat Dishes

I did some more home canning last week and this is what I canned. 19 quarts of vegetables such as potatoes, green beans, carrots and corn; tomato juice and hamburger. My mother used to call it hamburger goulash, but it's not really a traditional goulash recipe. But it sure is good on those long, cold winter nights. Just open, then heat and serve.

Since my ancestors were Vikings, I've been wanting to make this recipe for a while. I finally did make it for dinner tonight. It was an old recipe my late Mother had written on a note card and tucked away, so I finally had a chance to make it. It's pretty hearty for a soup. It turned out so well, I'm going to make it again for a church dinner I have this weekend. There is also a dish almost exactly like this called Norwegian Meatballs. But, of course - I chose the Viking version. Taken on February 15th, 2023 with my Sony Alpha SLT-a77V DSLR.

This is what I made for dinner last night, Silesian Pork, also known as Schlesisches Himmelreich in it's native part of Germany. Of course I also served it with the traditional Silesian potato dumplings. I used apples, prunes and apricots for the fruit. I have to say that it was delicious!

About a month back, I made some chicken fried steak for the first time. It turned out just like it was supposed to and was very yummy. Camera: Minolta XG1 No. 3 Lens: Minolta MD Zoom 28-70mm, f/3.5, @70mm 1:4 macro Film: Fuji Fujicolor 200 (expired 07/2010) Aperture: f/22 Shutter Speed: "B" (bulb) 5 secs. Date: May 10th, 2019, 8.37 p.m. Location: Norris City, Illinois, U.S.A. Developing Chemicals: Unicolor C-41 Water pre-soak: 1 minute at 102 degrees Developer: 3 ½ minutes at 102 degrees Water rinse: 2 minutes (to keep chemicals clean) Blix: 6 ½ minutes at 102 degrees Water rinse: 2 minutes at approx. 100 degrees Stabilizer: 1 minute at room temperature Water rinse: 2 minutes Kodak Photo-Flo 200: 1 minute Minolta XG1-3 Fuji 200 2019 15ff

This recipe uses a burgundy wine and turns out great.

Who doesn't like these little smokey links wrapped in biscuits? This is a batch I made back in 2012. I take them to a lot of functions I attend - they're easy to eat and not messy. Plus, both kids and adults like them.

I was really craving some beef stew, but was out of red cooking wine. I searched the internet and found a recipe for beef stew that instead of the normal red wine, called for using blackberry wine, which I have plenty of, since I made some myself. I took my old tried and true beef stew recipe and used parts of the blackberry wine recipe and commingled them together to get one new recipe. I have to say, it turned out dee-licious! I'll be using this recipe from now on, that's for sure!