Posted in Beef, Canning & Preserving, Carnivore, Chicken, From Scratch, Other, Pork, Rabbit Recipes, Soups & Stews, Uncategorized, Wild Game, Guineafowl, Birds, etc.

How to Make Bone Broth/Stock

broth3Allot of flavor to this one, so beware. In fact, once you do taste how good this is, and how easy, you may never touch store-bought brands again. That being said, this is easily customize-able according to your personal tastes. So, I’m going to give you the basic 411 on how to make it, explain how you can adjust it, and then let you go from there. One thing is for certain, though– you won’t ever throw out bones again. Not until you’ve made this!


This can be made with ANY and EVERY kind of meat/bone out there. Chicken, Turkey, Pork, Beef, Rabbit, Deer (Venison), etc.


Different scenarios….

Now, say, you haven’t cooked any meat yet. Say, you are wanting to make something like Chicken Soup or a Cream of Chicken Soup. (I have a great Cream of Chicken, Mushroom and Kale Soup Recipe made with Bone Stock I’m about to post!). Put a whole chicken in a pot of water– I usually put enough water in to cover the bird– and cook until meat is tender enough to pull off of the bone. Pull the chicken out, let it cool enough to work with– pull meat off. Put the meat to the side. Put the bones (and DON’T worry if there is still some meat left on them) on a pan and stick in the oven under the Broiler. Brown. Flip and Brown.

Why are we browning them? Flavor. To Brown is to Flavor. Memorize that.

Once the Bones are brown, add them back to the pot, add more water if need be, bring to a boil and then Simmer about 4-6 hours. Some add it to a Crockpot and let it go all day. You do what’s easiest for you.

Once done, STRAIN the Bones from the Liquid– and what you have is, Liquid Gold.


Another scenario is what to do with Bones you’ve already cooked or cut the meat off of. Like, left over Turkey bones, Deer bones, etc.


Again, brown under a Broiler and then simmer, simmer, simmer.


If the Bones are from an Uncooked Carcass, no worries. Brown them and simmer, simmer, simmer.

Now, some are against browning and that part is ALL up to you. If you don’t like to Brown, then just cook.


Options: Broth v/s Stock


You can add Veggies and herbs to the water– carrots, celery, peppers, garlic, onions, whatever you like. You don’t have to chop them perfectly. Some people don’t even peel. They just toss em in. You can roast them under a broiler or just toss. They will all be strained in the end.

Now, the strength of your Bone Broth will depend on Cooking Time. I cooked my Liquid down once– by a lucky accident. By doing so, I realized I created something of a Condensed Stock. So, I added it to smaller Jars and then Froze it. This will be used by adding more Water, or for my Cream based Soups, etc. It’s REALLY Potent.

That brings us to the last bit…preserving. Depending on how much I have, depends on how I preserve it. Some, I add to Jars (leaving 2 inches of head space for expansion) and Freeze. Some, I add to Jars and then Pressure Can 11Lbs of Pressure for 70 minutes. (Times depend on rules YOU follow.)

Any questions, YELL!


Posted in Canning & Preserving, Soups & Stews, Uncategorized

Canning Tater (Potato) Soup

It’s that time of the year again. Summer takes a final bow and slinks away into the dying deep. A familiar chill creeps through the air. Leaves begin to turn and collectively fall. Golden, Burgundy and Russet hues vibrantly burst in midair until they blanket the ground we stand on. That being said, as a brisk wind blows and we tighten the grip of our sweaters, I begin to crave comfort food. Today, I began to play around with Tater Soup. It’s an inexpensive Classic. We are Canning it, though, so the cream portion of the recipe, we won’t add until we heat the Soup up for serving.

I’m going to break this down into 4 Quart Jars. I will give you the bulk of the Recipe, first and then I will tell you what I put into each Jar.

The Bulk…

  • 4 Jars
  • 7-8 Potatoes (Use what you have or what you like. I had Russet, so that’s what I used.) Peel and cube.
  • 3/4 cup of Shredded and Chopped Carrots
  • 1 Large Sweet Onion, Diced
  • 3 Stalks of Celery, chopped fine
  • 1 Red Pepper, chopped fine.
  • Pickled Jalapeno (optional)
  • Seasonings: Salt, Lemon Juice, Paprika, Onion Powder, Garlic Powder, Powdered Chicken Broth, Pepper (Optional)

NOTE: Add your potatoes to a bowl full of salt water while you cut up the rest of the veggies. This will bleed out most of the Starch.

Per Jar, Layered….img_0718.jpg

  • 2 to 2 & 3/4 cups Taters
  • 1/4 cup  Red Pepper
  • 1/2 to 1/4 cup Celery
  • 1/2 cup Sweet Onion
  • 1/4 to 1/2 Carrots
  • 1-2 pickled Jalapeno (optional)
  • 1 tsp Salt
  • 1/4-1/2 cupful of Lemon Juice
  • 1/4 tsp Paprika
  • 1/2 tsp Onion Powder
  • 1/2 tsp Garlic Powder
  • 1 TBSP powdered Chicken Broth
  • Optional : Pepper



Layer all ingredients and seasonings. Then, add hot water. I only add enough Hot Water to cover the Vegetables. This is because I add cream when I heat and serve it. Less broth, the more cream you can add. Wipe your rims and then Pressure Can 11 lbs of Pressure for 20 Minutes. When you go to eat, add a cup of cream. If you want a thick, chowder like broth, mix a tablespoon or two of cornstarch into the cream before adding it.


Other Herbs and Seasonings you can add: A dash of Nutmeg, Rosemary, Cayenne, Red Pepper Flakes, Basil, Thyme or Sage. When adding herbs, remember, when Canning, it can amplify the taste. So don’t go crazy unless you’ve done it before.

Before serving, you can also add a hand mixer to blend till smooth. That will give it an Irish soup feel but I prefer it chunky.

Update: For Adults, this isn’t so bad. An Adult can add cream, cornstarch (or flour)…whatever an Adult wants. Against all Canning- Police rules and regulations, though, I am about to experiment and make some with cream and cornstarch within because for teens or people in a rush, adding things when heating isn’t the most convenient. So be on the lookout for that recipe.

I will say this, though, by adding veggies straight to the jar, it gives flavor a big ol’ punch! For example, usually when cooking a big pot of something, certain veggies become lost in the mix. But adding them to a jar, raw– pow! This happened with the red pepper I added to this soup. You can REALLY taste it. So when creating my recipe for the “creamed”, I’m going to adapt for that. Stay tuned….


Posted in Canning & Preserving, From Scratch, The Hungry Hen, Uncategorized

Corncob Jelly & Molasses

P9030473.JPGWhat in the world do we do with all those Corncobs? I was giving them to the hogs but after catching glimpse of two Amish Recipes, I’m now thinkin’ twice.

Corncob Jelly

  • 12 Freshly Shelled Corn Cobs
  • 3 Pints of Water
  • 1 pkg. Of Sure-Jell
  • 3 cups of Sugar
  • Red Food Coloring

Heat 3 pints of water. Break Cobs into small pieces and add to hot water. Boil for 35 minutes. Strain 3 cups of Juice. Add Water to make 3 cups if need be. Add Sure-Jell and sugar. Bring to another boil for 3 minutes. Remove from heat and add a few drops of red coloring. Pour into Jars and Seal in a Hot Water Bath for 5 Minutes.

Corn Cob Molasses

  • 15 Clean, Fresh Corn Cobs Broken up
  • 1 gal water
  • Sugar
  • Red Food Coloring
  • ½ gal light corn syrup
  • ¼ tsp. Baking Soda to keep it from sugaring

Bring Cobs to a boil. Boil 2 minutes or until water is pink or amber colored. Strain and measure water. Add as much sugar as measured water. Bring to a boil until thickened. Add corn syrup, vanilla, red food coloring and baking soda. Check occasionally by taking out ½ cup and cooling to see the thickened consistency.

Posted in Canning & Preserving, From Scratch, The Hungry Hen, Uncategorized

Dandelion Jelly

file000125728323This recipe came out of a Cookbook that didn’t belong to me. I believe it was Amish or possibly, some sort of Folk. Regardless, I thought it was one worth saving because Dandelions actually have healing properties as I pointed out in another article, HERE.

Regardless, the recipe and instructions were as follows….

You want to pick the blossoms, and only the blossoms, and not the stems, early in the morning. The reason is, this would help avoid some of the bugs, like ants, which apparently love Dandelions too.

Once you have a Quart, boil in a Quart of water for 3 minutes. Drain the Blossoms from the Juice and use 3 cups of that liquid with 1 tsp of lemon or orange extract, 1 box of Sure-Jell and 4 ½ cups of sugar. Cook according to the Directions on the Sure-Jell box and Can accordingly unless you’re freezing or devouring right away.

Posted in Back in the Day, Canning & Preserving, Food Facts, From Scratch, Hen Cackle, Historical, The Scoop from the Coop, Things to Crow About, Uncategorized

Water Bath or Pressure Canner? And a Vintage Water Bath Chart.

1304176654-hey-who-s-the-designer-here-before-after-design-talk-oyxnog-clipartAre you like me? Ready to pull hair and scream over this whole: Water Bath or Pressure Canner debate? I feel you. I really, really feel you. And I can even understand why newbies to Canning are so freaked out. It’s not like the “Canning Police” and the “FDA” attempt to ease our mind any. They have more Do’s and Don’t’s than Grandma and her switched did.


And for those of us who were raised on our previous Ancestors, and how they did things, that’s a real struggle. I’d like to see the “Canning Police” or the “FDA” tell my Grandma or one of my Great Aunt’s how to Can. I’d love for them to say….

  • “You aren’t allowed to Can Potatoes”
  • “You aren’t allowed to Can Tomatoes in a Water Bath and if you Can, which better be in a PC (Pressure Canner), then that better have added Acid in it.”
  • “No Onions allowed!”
  • “Stick to a recipe to a T. If it calls for four cloves of Garlic, you better stick to 4 cloves. If not, you will kill the whole family.”

And last but not least….

  • “Best not EVER use a Water Bath to Can meat!!!!!”

My Grandma would have beat down the entire government. Canning police? Wouldn’t be a switch left on the tree.

Still, today, in nearly every Canning Group out there, the Nazi’s still shake a finger and the FDA is still beating fear into the Masses. And while I WILL NOT tell you what you can or can’t do, I did stumble onto this cool little vintage chart of rules for Water Bath Canners that probably swam around in every kitchen back in Grandma’s day. And I will offer one bit of advice. Not a demand,. Not a threat, just advice….

If you are Canning, do what you feel most comfortable with. I’ve used a Water Bath for everything before I finally bought a Pressure Canner a year ago. I don’t add acid to my Maters. I Can potatoes religiously. And the only difference I can offer you is this one:

PC’s Can in a shorter amount of time. Example: Canning Green Beans in a Water Bath Canner can take up to 4-41/2 hours. In a PC, 25 minutes.

Yep, that’s it. If you are on unfamiliar ground where Canning goes, a PC may make you feel safer but for those of us who were taught by Grandma and those before her, we also feel just fine the Water Bath way. So when it comes to Canning, so what the hell you want. Ask for advice by finding a great support group but a great support group doesn’t bleed and spew nothing but fear. If a Jar is bad, you will smell it. Sometimes you will see it but in case your glasses are fogged that day, the smell will tell you. That’s always worked for me.

And if a recipe calls for 4 cloves of Garlic, don’t think the entire family will die if you add 10. For the love of God, folks, stop trying to duct tape everyone into the same box. winks





Posted in All about them Chickens, Food Facts, The Scoop from the Coop, Uncategorized

The 411 on Raising & Cooking Meat Birds

Head of 2 big white chickenThere are a ton of Meat Bird articles out there on the web. How to butcher, raise and so on. This one has a few tidbits I never saw in those. Hopefully, they will help you– the things that others may have missed or I learned the hard way. winks

It’s been quite a while since I last posted. I apologize for that. It was a busy time for my Salon, small Farm and then, of course, I had to have some serious surgery, which could have all been avoided if I wasn’t misdiagnosed several years ago. (Long, long story). I don’t want to talk about that, though. I want to talk about some of the major things I had going on in the “Farm” department. And when I say “Farm”, ya’ll know I only have an acre or so, that’s backed up to National Forest, but that’s enough to raise chickens, turkeys, rabbits and even some hogs.

This past year, we decided to try our hand at Meat Birds. The Cornish breed. The kind that raise up and get nice and plump within’ 8-10 weeks. I know there are a million articles on these suckers out there but I think I have a few things to add that those articles missed or didn’t realize like we did. Here’s hoping something here helps you….

We had been considering these birds for some time and  after stumbling into Tractor Supply and finding them marked down to a buck one day, we went ahead and took the plunge. I decided to roll with them instead of the other meat variety like, Red Rangers, for quite a few reasons. I wanted them raised up fast for the freezer. Rangers, and others, take longer. The cost of Feed and what you would be getting didn’t pan out to me compared to the Cornish Crosses. For example, A Ranger might free range, but it still lives anywhere from 4-6 months. It wouldn’t be as easy to pluck, perhaps not as plump (I found by research) and not as tender. Everyone has to weight the pro’s and con’s and decide for themselves, though.

But at a buck, who could pass that up? Thanks, Tractor Supply! That day, we brought home 17 Cornish Crosses and then after finding them a few more times, we ended up with about 40. After getting a taste of it, that led us down the road of ordering 100 more from a Meat Bird Hatchery. One experience was completely different from the other– which I will explain.

The first 40 were actually divided up because the first batch had about 2 weeks or so on the second half we bought. This actually taught us a huge lesson – one we wouldn’t realize until our 100 arrived. Again, more on that a few paragraphs down.

Two weeks may seem like nothing when you’re raising regular chickens but 2 weeks between these birds defines a bold line between toddler and teenager. That is a drastic statement, I know, but that’s what it seems like between the size difference. This is why we didn’t mix one batch with the other. We didn’t want the two week ones snuffing out the younger birds’ chance at food.

A food is what they want and need most of all. They want food and water. They need heat, as well, like other birds, and get ready to do some cleaning because they go to the bathroom ALOT.

Feeding time is like dealing with a bunch of raptors. You need more than one bowl or feeder. Usually the first feeder gets them detracted long enough so you have a chance to fill the others before they just completely swarm and overwhelm you.


Feeding goes like this…

For the first 2 weeks (some say 10 days, others, a month) you will give them food 12 hours with and 12 hours without. Water all the time. We did 2 weeks. They say this lessens the chance of heart attacks, etc. While you want to feed the birds enough, you don’t want to overfeed. While I didn’t have any die of heart attacks, some family members did. You start off with a Starter Feed, either non-medicated or medicated. That’s up to you. I chose, with these, to actually use a medicated with the first and second batch. With my egg-birds, I never used that but with these, I did because I wanted them to get a healthy start and since they weren’t going to live long, I didn’t have the same concerns – them becoming immune to meds, etc— that I had with my lifers– the egg ladies. I didn’t use medicated with my 100, and I think that led into some problems– which, again, I’ll explain in a bit. I kept them on the Starter Feed for two-three weeks.

After that, we fed a Grower Feed, early in the morning and in the evening. Some family members also fed during the day. But again, a few of theirs fell over from heart attacks.

My first two batches were BIG birds when it came time to butcher. My husband, who usually eats about four thighs from the store, was more than satisfied with just one thigh and a slice of breast from our home-grown. That’s one of the differences that I noticed, that you may not find in another article. What we raised ourselves, took less to feed us than what we bought. Not only in weight, but as far as when we felt full. We also felt full without feeling uncomfortably bloated and miserable. Now, I can’t argue the science of that. I can only tell you how we feel. We went from eating about two whole birds from the store, to one home raised one.

Size wise, the first and second batch of birds ranged from 6-10 pounds. We bought a chicken plucker – a Yardbird, to be exact– so when time came to butcher, it took us about 3 minutes per bird. That’s carrying the bird to the “Cull section”, carrying it to me to “Scald”, me taking it to the Plucker – which took all of 15-20 seconds– and then handing it to my husband to clean out and toss in a cooler of ice. To be honest, it took us longer to wrap the birds for the freezer than it did to do the rest.

Our experience with the first two batches were absolutely great! That set us off in a whole nother direction. We ended up ordering 100 more. At first, we kept the babies in totes or swimming pools with heat lamps until they were too big. We took dog kennels with roof tarps and kept them inside those. We hung a heat lamp in case they still needed it. These birds do not handle heat and cold the way other birds do. They do not feather out as quick and they do not have all the layers of feathers that regular birds have. They were designed this way to make butchering a bit more easy. These birds are also more fragile than others. I had some break their wing over nothing and I mean, bone- right- through- the- skin—broke! I had a couple with hernias out their bottoms– the other chickens pecked them nearly to death, so I had to Cull them. And, they ended up getting worms – which could have been a freak thing or the fact that my husband messed up and didn’t get medicated Starter. This affected the growth of many birds as well as the competition for food. The lesson learned there, next Spring, we are going to divide them up into groups of 20. Seriously, no matter how many Feeders we had, the big ones still ate faster and over-ate compared to the littler ones that just couldn’t get a foothold. With all the problems, we still ended up with some good sized birds. There weren’t as many 10 pounders as we had in the first two batches but the others did reach 6 pounds or for some great sized meals. And I am still only cooking one Roaster at a time.

Cleaning the pin of the 100 was also a chore. If we got busy with work, or the kid’s after school activities, we played hell catching up. Because of this reason, I’ve got a better system designed and in mind for next Spring. We are definitely doing it again next Spring and not only that, I have more family members who are wanting to do it now, too. That’s something else to consider, the more you order, the cheaper the bird. We ended up, with shipping, paying about 1.50 or so per bird. Without shipping, they were around 1.24 a piece.

Other differences between what I raised and store bought?

Call me crazy, but not only is the taste cleaner, but the texture is different– for the better– and it cooks, way faster. Yes, cooks faster. I’m not sure why that is? Maybe because they don’t have all that stuff stores or commercial farms inject into them?

The skin is different. It doesn’t have all those fat clumps of gel-like fat clustered up underneath it. The skin seems a bit thicker to me, in general, but this is wonderful when it comes to roasting. It turns out crispier– if that’s your intention– and seals in the juices of the meat more.

And this little tidbit is not just in my head– yesterday I made chicken and dumplings. I pulled an entire roaster from the Freezer and stuck it in a pot full of water. I boiled until it was all falling off the bone. The ONLY thing I added to the water was a bit of celery salt. When I tasted the broth, it was absolutely amazing. I didn’t have to add any chicken bouillon !!! NONE !!!! I repeat, NONE! When I cooked a store-bought chicken this way, I would always have to add a ton of stuff including chicken bouillon. The broth was never flavorful enough on it’s own. I couldn’t believe the difference between what I had raised and what I had purchased before.

So I am absolutely sold. I have a different system in mind for next year…. we will separate our birds into groups of 20 and I am most certainly, worming and giving medicated food early on. I also have an idea in mind of how to keep their areas clean for the days we can’t get out there to do it. I’m still plotting that one, though.

But for those who are considering meat birds, I highly recommend it. And buy or make a chicken plucker. While their feathers are not hard to deal with, it does make the whole process easier and faster.

And coming soon, Meat Turkeys. At some point, I will be writing about the different breeds I have tried since last year, how those cooked up and if they were easy to pluck and so on. I’ll also give my evaluation on the taste difference between the quick growing two meat varieties–Broad-Breasted– and the Heritage Breeds. I’ll also be posting recipes and pictures of my delicious Meat Birds soon, too. So look for that!

Until then, I hope you found this useful. Any questions, just shout.


Feeding chart I found at this link:

Feeding program for meat chickens

The following table provides an estimate of peak rates of feed consumption and weight gain. The data were obtained from White Cornish Crosses under conventional management (without additional forage).

Age (weeks)

Type of feed

Feed consumption (weekly per bird)

Live body weight






Chicken starter






Chicken starter






 Chicken starter






Chicken grower






Chicken grower






Chicken grower






Chicken finisher






Chicken finisher






Chicken finisher








Based on data from Nutrient Requirements of Poultry. 9th Ed. USA National Academy of Sciences. 1994. Note that free-ranging organically fed birds will have both lower rates of feed consumption and slower rates of growth

Please Note: I am not affiliated with Tractor Supply, Yardbird, or any other I have mentioned. That’s just where I shop for my Farm needs, along at the Augusta Coop.

Posted in Beef, Other, Pork, The Hungry Hen, Uncategorized, Veggies w/ Meat

Portabella Mushroom Pizza


This one, I can never get tired of. I try to stay Gluten Free. I don’t have celiac disease but I do have a sensitivity to Gluten. It bloats me up, makes me where I can’t go to the bathroom OR it makes it where I can’t stay out of a bathroom. Also, it wears me down. I don’t have the energy to push through the day if I am eating Gluten all of the time. Makes me cranky and on edge. It also messes with my sugar. Not sugar as in, I need a shot or a candy bar when it drops. Sugar as in, when it drops, I get really sick to the stomach, weak and a migraine. If I don’t eat protein fast, I’m in trouble. That’s not even mentioning what it does to the bellies of the women in my family. We can go from a size five to a size thirty over night, lol.  Now, I know there are people out there that argue over whether the whole Gluten thing is real– for me, it is real.

Anyone who knows about Gluten, understands what I’m about to say next….

It is pure hell when you are first trying to pull off of it. Not just talking about the symptoms. I’m talking about trying to make a descent meal that doesn’t leave you feeling as though you’re missing out. It’s real hard sitting there while you’re family is gorging out on pizza and you’re trying to choke down yet another salad or baked meat dish that you’ve had a gazillion times.

Standing in the grocery store one night — running late with errands and not feeling like cooking once I got home– my husband suggests grabbing the kids something from the frozen section. After feeling left out one too many times and after he grabbed some frozen pizzas, I finally put my foot down and came up with this. Making my own dang pizza on something I love very, very much– portabella mushrooms. It’s not expensive, and depending on toppings, is very quick. I love Italian Sausage, so that adds a little bit to the time factor, however, this still didn’t take me forever and a day to make. And low and behold when I made it, I didn’t even get a picture of the cooked product — which is why you get the one above– because when I walked out of the room to grab my camera, my husband and kids raised the mushrooms. In fact, the dang frozen pizzas got wasted and tossed in the trash.

Now, the Recipe below is for 8 Mushrooms. And I am crazy for toppings, so I piled them all on. You can adjust the toppings to what you like, though. And you can adjust the amount of mushrooms that you make. You can even adjust the amount of toppings you put on– I like lots of toppings. I don’t have the ounces for the Cans of things I used– like Sliced Olives– but we can all tell the difference between small and large cans. (If you NEED and MUST HAVE ounces, I’ll add them, if you just let me know.) And I don’t buy pre-made Pizza Sauce, either. I make my own. It’s not hard. If you are keen on buying it, go for it, but try my homemade below if you’re ever up for it.

Ready? I’m going to give you the ingredients, some directions and then I’m going to show you how to get the mushrooms ready– with pics. The pictures will be part of the other directions. 


  • 8 Portabellos (When choosing the mushrooms, make sure they are thick, round and sturdy. If they are crushed in any way or not firm, don’t buy them.)
  • 2 small cans of SLICED black Olives
  • 1 small onion, sliced
  • 1 small red pepper, sliced or you can use Roasted Peppers in a Jar — up to you.
  • 1 pack of Italian Style Pepperoni
  • 1 package of Italian Sausage — either ground or links. If you get links, you can squeeze the sausage from the Casing or you can cook it in the Casing and then slice to the thickness you desire.
  • Whatever other toppings you want — Banana Peppers, anchovies, etc.
  • 1 — (8ounce) bag of Shredded Mozzarella Cheese (Unless you want more, then grab a bigger bag.)
  • 1/2 stick of butter.



  • 2 small Cans of Tomato Sauce
  • 2-4 gloves of Garlic
  • Cayenne (optional)
  • Red Pepper flakes to taste
  • Salt to taste
  • 2 TBSP Basil



We are going to go ahead and mix up the sauce and put it on the stove to boil, and then to simmer while we prep the mushrooms and everything else.  So, with that being said, put the Sauce, minced or chopped Garlic, (optional, Cayenne), Salt, Red Pepper Flakes and Basil in a pan. Cover. I actually bring it to a low boil and then let it just sit in it’s own heat until I’m ready for it.



Now, let’s start frying your Sausage. And working on those Mushrooms…..


We need to carve out the insides of the mushroom and remove the stem. For this, you are going to use a spoon, whatever size you are comfortable with. Just start by gently flicking out the stem and then scraping out the darker stuff like so….


Be CAREFUL not to dig your spoon too deep. You do not want to puncture the bottom or the sides. We want to trap the toppings in, not have them running all over. Basically, you are making a bowl with a mushroom or a mushroom bowl, lol.



This is what you will end up with, (the picture above). I don’t know if you can tell, but that bowl is pretty deep or deep enough for me to stack all my toppings in and for them to stay in.

Now, you most likely have a plate of this left….


It’s up to you what you do with it but I always save it. I will add it to scrambled eggs or use it to make a Cream of Mushroom soup or I even add it to the Vegetable Soup I make and freeze for my lunches through the week. You can saute it, and add it back to the pizza but to me that’s a waste when we already have mushrooms — as a foundation for my pizzas– So, why not stretch it into another recipe.

Now that you have your foundation spooned out, place them on a Cookie Sheet.Start building your Pizza. I add a few tablespoons of Sauce or more first. Then I lay out the pepperoni — ON THE SAUCE– and BEFORE THE CHEESE. Pepperoni will help flavor your Sauce, so to me, this is the best way. Sprinkle on some Mozzarella Cheese. You decide how much. CUSTOMIZE this to your liking. If you LOVE Pepperoni, add some more on top the cheese. Next, add some Sausage, Black Olives, Red Pepper and Onion. Anchovies, if you use these things, are to be added last. 


Once all your toppings are on, slice the butter and toss it in between the mushrooms on the pan. Bake at 400 degrees for about 15-20 minutes. It doesn’t take mushrooms long to cook at all. And the time will depend on how your oven cooks. You will be able to tell when they are done though. Should be some good juices in the pan and the mushrooms will loose some of their firmness.

Remove from the oven and eat. Let me know what you think because I can’t get enough of these! And if you have any left over, they are even better the next day!!!!