Thread: Recipes and Cooking/Smokeing/Grilling etc.

Fig Preserves
My mother made hers with equal amounts of figs/sugar. They were so good you could just about the jar, lid and all.. But they are also goo with less sugar, so I cut that in half. 1 cup sugar to 2 cups figs. Take a dish pan and fill it till u think it will cover the figs you have. Stir in a couple tbs of arm and hammer. Place your figs in the mixture, and let them soak for about 20 minutes. Rinse them off good, measure, and put them in a pot large enough to where the figs are about or less than 2/3 of the capacity. Add sugar. I add a cup of water to about 4 cups of figs, depending on the figs. Some figs need a little more, but rarely less. Slow cook them for an hour, stirring them often. When u first turn the fire on cut up a lemon and add the slices to the figs. 1/2 lemon to about 6 cups figs. While this is going on, boil your jars, lids and rings. I bring them to a good boil for 5 minutes then turn the fire off and just leave them in the pot till needed. fill your jars to about 1/4 inch of the top. If you get any on the rim of the jar, wipe that off. Hand tighten the rings and lids and I always turn them upside down for a few minutes, then right side up. Listen for the pop.. If you want them sweeter, just add some more sugar.
i thought for a long time my mother was ruining good figs by adding Strawberry Jello, till I tried it. It was great, can't tell it from real strawberries, maybe even better. To do this, add a pack of the Jello to about every 4 cups figs. If you want more flavor, add another pack. When you add the jello, stir it in with a potato masher.

Ima have to retry some fig preserves. I hated them as a kid and ain;t tried any in 30 years

I'm bringing some to Fall Camp that Steve and his wife made.

Well see if we can make it. My daughter decided to habe my grandbabiws bday party that sunday dadgummit.

Jalapeno popper dip. 3 blocks of cream cheese. 10 decent sized jalapeno peppers fine diced. 8 thick cut bacon strips cooked n diced. 1/4 cup good salsa. Few dashes habenero hot sauce made with carrots not maters. Bout 10 basil leaves fine duced. Dash S n P mix all ingreidants n let it meld for a few hours. Dang fine not but for sissies

Some of ya'll requested the recipe for the phatties I had at fall camp. It's in the "Cooking Crappie" forum as well, but here's the link:

http://www.crappie.com/crappie/cooki...ie-recipe.html

The ingredients you put in them is really a matter of taste. Like omlettes, pretty much anything goes.

Got 2 fatties ready for tonight. Been making em for a couple years. Sho are finer

GDG's Coon Bisquits
COON BISCUITS or MUFFINS

1 pound of hot sausage{or mild if you prefer}
1 pack of coon cheese{or shredded chedder}
2 and half cups BISQUICK mix

crumble sausage into skillet and brown then drain
put BISQUICK and sausage into bowl with the coon cheese grated up. We use shredded chedder cause ya cant always find the coon cheese. Add half cup of water or so and mix all this together until ya get a dough like biscuit dough, spoon small balls the size ya want onto a baking sheet and bake at 375 for about 15 minutes or untill brown. Take out and let cool and enjoy. And like I say make plenty of extras. Pop em in the microwave and warm em up with your coffee in the morning or just eat em cold{room temp}