Homemade Organic Olive Tomato Sauce

Here’s What You’ll Need:

  • 3 Tbsp. Homemade Organic Lard; OR organic olive oil
  • 1 medium organic yellow onion, diced small
  • 1 medium organic tomato, diced small
  • 1 cup organic crushed tomatoes
  • 1 cup unchlorinated and unfluoridated water
  • 1 Tbsp. minced organic pickled Kalamata olives
  • 1 Tbsp. minced organic pickled green olives stuffed with garlic
  • 1/4 cup organic Kalamata olive brine (from the jar of pickled olives)
  • 1/4 cup organic green olive stuffed with garlic brine (from the jar of pickled olives)
  • 2 tsp. Real Salt

Here’s How I do it:

  1. Simmer the onions in the lard/oil until translucent, about 5-6 minutes.
  2. Add the tomatoes, crushed tomatoes, water, green olive with garlic brine, Kalamata olive brine, Kalamata olives, green olives with garlic, and salt.
  3. Simmer for 60-90 minutes, or until desired thickness is reached; Puree if desired.
  4. Enjoy!

Homemade Organic Hot Dog Skillet Meal with Almost Heinz 57 Sauce

Here’s What You’ll Need:

Here’s How I do it:

  1. Warm a deep skillet over medium-high heat.
  2. Add the lard and heat until warm and bubbly.
  3. Add the hot dog pieces, granulated onion, cajun seasoning, and salt; Mix well.
  4. Saute the hot dog pieces for 3-4 minutes.
  5. Place the ketchup, 57 sauce, and stock into the skillet, stir well and bring to a boil.
  6. Place the peas, corn and pasta into the skillet and bring to a boil again; Reduce to a simmer and allow to cook for 25-30 minutes, or until the pasta is al dente and sauce has thickened.
  7. Enjoy!

Homemade Organic Old-Fashioned Whole Wheat Bread Loaves

Here’s What You’ll Need:

  • 2 [3-strip] packages organic yeast
  • 2 Tbsp. organic cane sugar
  • 5 cups unchlorinated and unfluoridated warm water [110° Fahrenheit]
  • 4 tsp. Real Salt
  • 3/4 cup organic cane sugar
  • 1/2 c. plus 2 Tbsp. [1 stick plus 2 Tbsp.] organic pasture butter; OR home rendered lard; OR a combination of the two
  • 4 cups organic whole wheat flour
  • Approximately 12 cups organic unbleached white flour

Here’s How I do it:

  1. In a bowl, dissolve yeast and 2 Tbsp. sugar into 5 cups warm water; Allow to stand for 10 minutes.
  2. In a very large stainless steel mixing bowl, whisk 10 cups of flour, 3/4 cup sugar, and 4 tsp. salt until well blended.
  3. Cut butter/lard into flour mixture.
  4. Pour the yeast mixture into the mixing bowl with the flour; Mix until combined.
  5. Add the remaining flour 1/2 cup at a time until a stiff dough is formed.
  6. Knead well for 10 minutes; Punch the dough down.
  7. Grease 5-6 loaf pans with additional butter/lard.
  8. Divide the dough into 5/6 portions.
  9. Take each portion and spread it out into a rectangle; Fold the extra bits under the top and make them as flat as possible.
  10. Cover the loaves and allow them to rise until they are 1″ above the top of the loaf pan. [Note:  A good technique for rising bread is to place it in the oven at 170° Fahrenheit for 10 minutes, then turn the oven off and keep the bread in there for an hour.]
  11. Preheat the oven to 350° Fahrenheit.
  12. Bake loaves for 40 to 45 minutes at 350° Fahrenheit.
  13. Place the baked loaves on wire racks to cool; Remove from baking dishes and allow to cool completely.
  14. Keep the bread in a bread box or in the freezer.
  15. For freezer storage:  Wrap each loaf in unbleached parchment paper, then again in foil.  Place the wrapped loaf in an unbleached paper bag and roll to close; Freeze.
  16. This recipe yields 5-6 loaves.
  17. Enjoy!

Homemade Organic Old-Fashioned Rosemary and Basil Bread Loaves

Here’s What You’ll Need:

  • 2 [3-strip] packages organic yeast
  • 2 Tbsp. organic cane sugar
  • 5 cups unchlorinated and unfluoridated warm water [110° Fahrenheit], divided
  • 4 tsp. Real Salt
  • 3/4 cup organic cane sugar
  • 4 Tbsp. packed fresh organic rosemary; OR 2 Tbsp. organic dried rosemary, crushed
  • 4 Tbsp. packed fresh organic basil; OR 2 Tbsp. organic dried basil, crushed
  • 1/2 c. plus 2 Tbsp. [1 stick plus 2 Tbsp.] organic pasture butter; OR home rendered lard; OR a combination of the two
  • Approximately 16 cups organic unbleached white flour

Here’s How I do it:

  1. In a bowl, dissolve yeast and 2 Tbsp. sugar into 5 cups warm water; Allow to stand for 10 minutes.
  2. In a very large stainless steel mixing bowl, whisk 10 cups of flour, 3/4 cup sugar, 4 tsp. salt, rosemary, and basil until well blended.
  3. Cut butter/lard into flour mixture.
  4. Make a dip in the flour then pour the yeast mixture into the mixing bowl with the flour; Mix until combined.
  5. Add the remaining flour 1/2 cup at a time until a stiff dough is formed.
  6. Knead well for 10 minutes; Punch the dough down.
  7. Grease 5-6 loaf pans with additional butter/lard.
  8. Divide the dough into 5/6 portions.
  9. Take each portion and spread it out into a rectangle; Fold the extra bits under the top and make them as flat as possible.
  10. Cover the loaves and allow them to rise until they are 1″ above the top of the loaf pan. [Note:  A good technique for rising bread is to place it in the oven at 170° Fahrenheit for 10 minutes, then turn the oven off and keep the bread in there for an hour.]
  11. Preheat the oven to 350° Fahrenheit.
  12. Bake loaves for 40 to 45 minutes at 350° Fahrenheit.
  13. Place the baked loaves on wire racks to cool; Remove from baking dishes and allow to cool completely.
  14. Keep the bread in a bread box or in the freezer.
  15. For freezer storage:  Wrap each loaf in unbleached parchment paper, then again in foil.  Place the wrapped loaf in an unbleached paper bag and roll to close; Freeze.
  16. This recipe yields 5-6 loaves.
  17. Enjoy!

Homemade Organic Flour Tortilla Mix

Here’s What You’ll Need:

  • 10 cups organic unbleached white flour
  • 5 tsp. Real Salt
  • 5 tsp. Homemade Baking Powder
  • 1/3 cup home rendered lard

Here’s How I do it:

  1. In a very large mixing bowl, combine flour, salt and baking powder.
  2. Cut in the lard until mixture resembles cornmeal.
  3. Store in a covered air-tight container at room temperature for up to six weeks.  Freeze this mix If you intend to keep the mix longer than six weeks.

To make tortillas:

  • 2-1/2 cups tortilla mix
  • 1/2 to 3/4 cup warm water (110° Fahrenheit)

Here’s  How I do it:

  1. Add 1/2 cup warm water and mix until dough can be gathered into a ball.  (If needed, add more water, 1 Tbsp. at a time.)
  2. Let dough rest 15 minutes, covered with a clean kitchen towel.
  3. Divide dough into 12 portions.
  4. Shape each portion into a ball.
  5. On a lightly floured surface, flatten each ball with a small luncheon plate.
  6. Roll each flattened ball into a 7-inch round.
  7. Trim uneven edges to make round tortillas, if necessary.
  8. Cook in an ungreased skillet over medium-high heat until each tortilla is lightly browned on both sides.
  9. Yields 12 tortillas.
  10. Enjoy!

Homemade Organic Chicago Dog Skillet Meal

I was inspired to create this recipe from Betty Crocker.

Here’s What You’ll Need:

  • 4 organic hot dogs, sliced (double check that they’re made without synthetic additives)
  • 1 Tbsp. home rendered lard or home rendered tallow
  • 2-1/2 cups Homemade Organic Beef Stock OR Homemade Organic Pork Stock
  • 2 cups organic short pasta (such as organic pipe rigate)
  • 1 cup organic whole milk
  • 1 cup organic shredded cheddar cheese
  • 1 tsp. Homemade Organic Chili Powder
  • 1 tsp. Real Salt
  • 1/2 cup diced organic yellow onion
  • 2 Tbsp. minced organic pepperoncini
  • 2 Tbsp. minced organic sweet pickles OR 2 Tbsp. organic sweet relish
  • 3 Tbsp. organic unbleached flour
  • 3 Tbsp. organic pasture butter

Here’s How I do it:

  1. Heat a deep skillet over medium-high heat.
  2. Add the lard or tallow and allow to get warm and bubbly.
  3. Saute the hot dog slices until lightly golden brown on each side; Remove from heat and set aside.
  4. Add the onions and saute for 5 minutes, or until translucent.
  5. Pour the stock into the skillet and bring to a boil.
  6. Add the pasta and allow to boil once more.
  7. Once boiling, reduce heat to a simmer.
  8. Season with salt, pepper, pepperoncini and sweet pickles/relish.
  9. Cook for about 12 minutes or until the noodles are al dente.
  10. Add the hot dog slices back into the skillet.
  11. Once the hot dog slices are warmed through, add the shredded cheese and blend thoroughly into the mixture.
  12. Add the roux and blend thoroughly into the mixture.
  13. Enjoy!

Homemade Organic Meatloaf Patty Melt

Here’s What You’ll Need:

  • 2 thin slices Homemade Organic Beef and Pork Meatloaf
  • 1/2 small organic yellow onion, sliced
  • 3 large organic button or cremini mushrooms
  • 4 pieces of organic rye or multigrain bread
  • 1/2 cup shredded organic cheddar cheese
  • 4 Tbsp. organic pasture butter
  • 2 Tbsp. home rendered lard or tallow, divided in half

Here’s How I do it:

  1. Heat a medium saucepan over medium-high heat.
  2. Add 2 Tbsp. of lard or tallow to the pan and allow to get warm and bubbly.
  3. Saute the onion slices until translucent, approximately five minutes; Remove from pan and set aside.
  4. Fry the meatloaf slices until lightly browned on both sides; Set aside.
  5. In the same pan, add 1 Tbsp. butter and place a slice of bread on top.
  6. On top of the bread, sprinkle some cheese and place the cooked meatloaf slice on top.
  7. Cook the bread until it’s lightly browned; Remove from pan and place on a plate.
  8. Add 1 more Tbsp. of butter to the pan and place another slice of bread on top.
  9. Add some sauteed onions to the bread and sprinkle with more shredded cheese.
  10. Place the removed piece of bread with the cooked meatloaf slice on it on top of the the other slice of bread in the pan.
  11. Cook until lightly golden brown on the bottom.
  12. Repeat steps 4 – 9 until the sandwiches are all made.
  13. Enjoy!