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 Spicy Italian 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
  • 1/4 cup sliced organic pickled pepperoncini
  • 1/2 cup organic peperoncini brine (from the jar of pickled pepperoncini)
  • 2 tsp. Real Salt

Here’s How I do it:

  1. Simmer the onions in the fat/oil until translucent, about 5-6 minutes.
  2. Add the tomatoes, crushed tomatoes, water, pickled peperoncini brine, pepperoncini, and salt.
  3. Simmer for 60-90 minutes, or until desired thickness is reached.
  4. Enjoy!

Homemade Organic Old-Fashioned Biscuits

I have adapted the recipe from Granny’s Made From-Scratch Biscuits; Click on the link for a video that shows her technique in making them as the batter will look the same for both styles of biscuits below.

Here’s What You’ll Need:

Here’s How I do it:

  1. Preheat the oven to 500° Fahrenheit; You must preheat the oven to 500° Fahrenheit because biscuits will not cook properly if placed in an oven which has not been preheated to the proper temperature first.
  2. Whisk the flour together until blended.
  3. Cut the flour with the lard/butter until it resembles crumbs.
  4. Add just enough milk to form a soft batter.
  5. Place the sticky dough onto a heavily floured surface.
  6. Pull the dough from the very bottom to the very top; Turn slightly and repeat.
  7. Add flour to the top of the dough every few turns; Continue pulling the dough from the bottom to the top until the dough is no longer tacky.
  8. Flatten the dough to 1-1/2″ thickness with your fingers.

To make Grands-styled biscuits:

  1. Grease a stainless-steel baking sheet with additional organic pasture butter.
  2. Dip a biscuit cutter of desired size into flour before cutting dough each time.
  3. Use the scraps to make hand-formed biscuits.
  4. Brush the tops of the biscuits with bacon grease or melted butter.
  5. Bake at 500° Fahrenheit for 10-12 minutes.
  6. Do not cut biscuits, pull apart just like Grands.
  7. Enjoy!

To make hand-squeezed biscuits:

  1. Grease a stainless-steel baking sheet with additional organic pasture butter.
  2. Place the dough in one hand.
  3. Squeeze an amount, proportional to your desired biscuit size, to come through your hand away from the main dough ball; Clinch that hand into a fist, allowing pressure to pinch off the dough, so that gravity will drop it onto the counter.
  4. Pat and roll biscuit to desired shape.
  5. Brush the tops of the biscuits with bacon grease or melted butter.
  6. Bake at 500° Fahrenheit for 10-12 minutes.
  7. Slice halve biscuits before serving.
  8. Enjoy!

Homemade Organic Lard and Cracklings

This is What You’ll Need:

  • pastured organic pork fat
  • 1/4 cup unchlorinated and unfluoridated water

Here’s How I do it:

  1. Cube the pork fat and save the big chunks of pork for something else,
  2. Place the water and fat cubes into a slow cooker; Heat on low for 6-10 hours (depending on the amount of pork fat and the temperature of your slow cooker), until the fat is completely rendered and the cracklings are crispy, stirring occasionally.
  3. Remove the cracklings from the lard and store in separate containers.
  4. Pour the lard into pint sized Mason jars and allow them to cool before refrigerating; Freeze after completely chilled in the freezer, if desired.
  5. I store extra lard and cracklings seperately in the freezer.
  6. Enjoy!

Homemade Organic Sweet Baby Ray’s Meatballs

Here’s What You’ll Need:

Here’s How I do it:

  1. In a large pan over medium high heat, warm the tallow or lard until hot and bubbly.
  2. Add the carrots to the pan and saute for 5 minutes.
  3. Add the celery, onion and bell pepper to the pan and saute for an additional 5 minutes, or until the vegetables are tender.
  4. Add the meatballs to the pan.
  5. Pour the BBQ sauce and stock into the pan, season with salt and bring to a boil.
  6. Reduce the heat and simmer until the sauce thickens.
  7. Add the pineapple and heat through.
  8. Serve over hot, cooked rice.
  9. 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 Whole Wheat Tortilla Mix

Here’s What You’ll Need:

  • 5 cups organic unbleached white flour
  • 5 cups organic whole wheat 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!