The Farm Kitchen

Food is love! This a fundamental tenet that Matt and Kara believe wholeheartedly! They have used their love of food to bring Military, Veterans, and Families together since they met. They have embraced the homesteading lifestyle by making their own sausage, smoking cheeses, making yogurt, and canning and preserving sauces, jams, and jellies.

Kara was involved in the Military Food Service industry for over 20 years. She was hand-selected to cook for the Secretary of Defense at the Pentagon. She rose to one of the most senior culinary positions in the US Army, serving as the US Army Central Chief Culinary Management NCO, responsible for all Army food service operations in the Middle East. She completed a Masters Degree in Hospitality Administration from the University of Nevada, Las Vegas.

Have you always wanted to learn to can? Have some venison that you would love to turn into amazing smoked garlic sausage? Contact us today for our schedule of upcoming culinary and homesteading opportunities at projectvictorygardens@gmail.com.

Try Some of our Recipes!

Red Pepper Jelly

from "Dutch" P. Hartman

2 1/2 red bell peppers ( 4 cups chopped)

2 cups vinegar

2 tsp each salt and chili powder

10 cups white sugar

2/3 cups lemon juice

1 cup M.C.P

Combine 4 cups of peppers in vinegar, lemon, salt, and chili powder.

Elsie Johnson Cake

from Jim Bell

Cream 2 cups of sugar and 1/2 cup butter. Add 3 egg. Sift together 2 cups flour, 1/2 cup cocoa, 1 tsp. soda, 1/2 tsp. baking powder and a pinch of salt. Add 1/2 cup coffee with the above. At the very last add 1 cup boiling water. Bake at 375 20 min. for cupcakes. 30-35 min. for flat loaf pan.

Recipe of a Cake called Elise Johnson
Cake. This is a cake that is a part of The Farm Kitchen at Project Victory.

Sweet Pickles

from Gayle

Pack cucumbers in jar, may be sliced. 1 heaping tsp. of salt; tsp. of alum, pour vinegar over and seal. Keep 2 months. Empty jar- rinse cucumbers; boil together 3/4 cups of water; 2 cups of white sugar, 1 heaping tsp of pickle spice. Boil 3 minutes. Pour over rinsed cucumbers. Ready to eat next day. Slice before putting in syrup.

"Dilly Beans"

Cook Beans until tender pack whole in jar

To each pint add:

1/2 teaspoon pepper

1 head dill, or 1 tsp. dill seed

1 clove garlic

Heat 2 Cups cider vinegar

2 cups water

3/4 cup salt

Get to a boiling point

Pour in each jar and seal

A handwritten recipe for Dilly Beans. It goes through the step by step process of how to make them.

KRingla Danish Puff

from Ruth Satterlee

Part One: Mix as pie crust and then work well with hands. 1 cup of flour, 1/2 cup oleo, 1 tablespoon water. Roll out and put on 2 cookie sheets (ungreased) 3'' wide in 2 long strips. (I pat the dough out)

Part Two: In heavy saucepan put 1 cup water, 1/2 oleo, dash of salt. Heat to boiling point, as you take from heat, add 1 cup flour. Beat until mixed, then add 4 eggs, one at a time, beating until smooth. Add 3/4 teaspoon almond extract. Spread lightly on Part 1. Bake at 375 approx. 45 min. Cool and frost with 1 cup of powdered sugar, 1 tablespoon cream, 1 tablespoon butter, 1 scant teaspoon almond extract. (from Willow Harris)

From Sunset Mag. Feb 1983

Pat dough from part one on a large round pan, like a pizza dough pan. Pat about 10'' diameter. Spread part 2 over the dough and bake 400 until cake is brown and looks crisp. Cool 10 min. then drizzle with glaze and top with almonds. Serve warm or cool.

Glaze: Blend 1 package (3 oz.) cream cheese 3/4 cup powdered sugar, 1 teaspoon grated orange rind and 1 tablespoon orange juice.