Isn't is great to see a company that uses only natural ingredients in their products?

INGREDIENT STATEMENT ON BAG:
Blend of Salt, Red Pepper, Sage, Sugar, and Black Pepper.

Recipe from their website:
FRESH PORK SAUSAGE
INGREDIENTS:
25.0 Lbs. Boneless Pork (35-40% fat)*(we used venison)*
1 Bag #25 Old Plantation Pork Sausage Seasoning
Blend 10
MANUFACTURING PROCEDURE:
1. Grind pork through a 1/2 inch plate.
2. Transfer to mixer, add seasoning and mix for 2 minutes.
3. Regrind through a 3/32 inch, 5/12 inch or 1/8 inch plate.
4. Package in bulk or stuff into casings.

(Click picture to visit their website)

We also put up some vension meat/burgers in the freezer.

It makes me feel a lot better knowing my ground meat and sausage hasn't been "gassed" or doesn't have growth hormones in it.

http://www.foodproductiondaily.com/Quality-Safety/More-calls-for-carbon-monoxide-treated-meat-labeling

Yes, a butcher told me about this practice, and in his own words: "Nowadays we don't know what we are eating"...

Pizza Can Actually be GOOD For You!

Pizza has been given a bad name just like potatoes...But---Pizza products can be a good source of protein, complex carbohydrates, and various vitamins and minerals. Just don't over-do it on the high sodium toppings (and this can include cheese) Especially if you have issues with high blood pressure. :( Always include some veggies - like spinach, bell peppers, onions....Use your imagination! Use mini pepperoni's instead of the big ones, for instance when making homemade pizza.

And always include a green salad to boost your veggie intake.

Just be sensible and don't eat a whole pizza by yourself....Invite me over!!! :P

Top Photo: Food Nutrition Facts Copyright© 2009 All rights reserved.

Looks Like a Winner!

Smoked Beef Bacon (Applewood smoked)

Developed for those who love the taste of bacon, but do not want to eat pork, the beef brisket is cured in a secret-recipe salt and sugar brine, and then smoked with famed Washington State applewood. Can't wait to try it out....Ahhhh, you know how us Southerner's just love bacon!!! And those beloved grits!!!

Nevermind, this could get rather complicated.

Best Little Bread-Baker

Let me tell you about my granddaughter!!! :P She has become one of the best bread-baker's that I know! She makes the bread for Shabbat every Friday, and we had the pleasure of eating with them a couple of weeks ago, and I was VERY impressed!!! She is 16, and has learned a lot in the past couple of years! Anyway...back to the bread---it was moist and baked to a golden brown perfection. Braided bread (7 braids!!!), topped with sesame seeds, poppy seeds, and looked and tasted just scrumptious! I should have taken a picture!

Good Housekeeping, November, 1931

Another Southern Favorite

Known as the house wine, here in the South! We make at least a gallon and a half of it everyday...Always Southern, and that to me means sweet, iced, and delicious!

Luzianne is the best! I've tried the cheaper brands but they just don't cut it. I'd rather pay a little more and have great-tasting tea! And it is satisfying to know it comes from the South. Always buy local when you can!

Seafood Omelet

I promised an Omelet recipe. . .

A little late, but here it is!!

So here it is, but no pics!! :(

I've been experimenting with omelets lately, and this is one of my concoctions!! And it was delish, if I do say so myself!!

Easy, Simple, like me...LOL

Whisk ever how many eggs you want in a bowl... For me no more than four at a time, so they'll turn easily. Have skillet ready, butter, and cheese of your choice,

(I love Shredded Mexican Blend). Melt butter on med. Now add shrimp, sliced fresh mushrooms, green onions, and brown slightly, until tender...Pour in eggs,

and flip after it gets done enough for you. Now cover with desired amount of cheese. Let cool slightly and serve with red pepper jelly, (makes it delicious) grits, buttered toast, and OJ!! Oh, and plenty of hot coffee!!! ;)

Pear Preserves

It's pear season here on Honeysuckle Farm!