Yeild: 4-5 half-pints
4 cups chopped cucumbers (about 4 medium-size cucumbers). Leave the skin on.
2 cups chopped onions
1 green pepper, chopped
1 sweet red pepper, chopped
1/4 cup pickling salt
3 1/2 cups sugar
2 cups cider vinegar
1 tablespoon celery seeds
1 tablespoon mustard seeds
Combine the cucumbers, onions, and peppers in a large bowl. Sprinkle with salt and cover with cold water. Let stand 2 hours. Drain thoroughly. Press out excess liquid.
Combine the sugar, vinegar, and spices in a large pan (I used a Dutch oven). Heat to boiling. Add the drained vegetables. Simmer for 10 minutes. Pack hot into clean, hot, half-pint jars, leaving 1/2-inch head space. Seal.
Process in a boiling water bath canner for 10 minutes.
Leslie's notes: I make twice and many vegetables as called for and chop them quite fine in the food processor. I don't want chucks of veggies on my hot dogs! Be careful, though! It you chop them too long in the processor, they turn to mush. I have a pulse feature on my process and use that.
I have made this relish at least a dozen or more times. It turns out the same every year. I refuse to buy sweet pickle relish at the store because I like this recipe so much.
Saturday, August 13, 2011
Monday, September 7, 2009
Fudge
If you want an amazing Christmas treat--or a treat for any time of year--try this fudge. You don't even have to own a candy thermometer! It's that simple.
4 cups sugar
1 can (13 ounces) evaporated milk
4 cups mini marshmallows
18 ounces chocolate chips (good ones!)
2 teaspoons vanilla
1 cup butter (not margarine)
In a large pan, combine the sugar and evaporated milk. Mix. Let come to a boil at medium heat. When it begins to boil, time for 8 minutes, stirring occasionally.
Meanwhile, combine in a very large bowl, marshmallows, chocolate chips, butter, and vanilla. Pour the boiling mixture into the bowl over the marshmallow mixture. Stir until everything is melted.
Butter two 10” pie plates (or whatever combination of containers you wish to use). Dump in the fudge. Let cool to set. Cut into small squares; it’s quite rich.
Tips:
1. Use a dutch oven with a heavy base -- this helps keep the fudge mixture from scorching. If it does scorch a little, don't worry about it; just don't scrape the scorched part off the bottom.
2. Instead of buttering the pans, use butter-flavored cooking spray.
Some other ideas:
1. I use small aluminum containers of various shapes so that I can give away the fudge as gifts. Recently, star-shaped ones were available.
2. Try substituting about 1/2 cup of the chocolate chips with mint ones or crushed Andes candies -- this is my favorite. Another option . . . after filling a few containers with the straight fudge, I then add the mint chips. That way I don't have to make an entire recipe of mint fudge.
3. Add nuts and/or extra marshmallows to make rocky road fudge.
4 cups sugar
1 can (13 ounces) evaporated milk
4 cups mini marshmallows
18 ounces chocolate chips (good ones!)
2 teaspoons vanilla
1 cup butter (not margarine)
In a large pan, combine the sugar and evaporated milk. Mix. Let come to a boil at medium heat. When it begins to boil, time for 8 minutes, stirring occasionally.
Meanwhile, combine in a very large bowl, marshmallows, chocolate chips, butter, and vanilla. Pour the boiling mixture into the bowl over the marshmallow mixture. Stir until everything is melted.
Butter two 10” pie plates (or whatever combination of containers you wish to use). Dump in the fudge. Let cool to set. Cut into small squares; it’s quite rich.
Tips:
1. Use a dutch oven with a heavy base -- this helps keep the fudge mixture from scorching. If it does scorch a little, don't worry about it; just don't scrape the scorched part off the bottom.
2. Instead of buttering the pans, use butter-flavored cooking spray.
Some other ideas:
1. I use small aluminum containers of various shapes so that I can give away the fudge as gifts. Recently, star-shaped ones were available.
2. Try substituting about 1/2 cup of the chocolate chips with mint ones or crushed Andes candies -- this is my favorite. Another option . . . after filling a few containers with the straight fudge, I then add the mint chips. That way I don't have to make an entire recipe of mint fudge.
3. Add nuts and/or extra marshmallows to make rocky road fudge.
Sunday, September 6, 2009
Hummus without Tahini
Perhaps one of my favorite snacks or appetizers is Hummus. It's quick to make and can be served with vegetables, chips, but my favorite way to serve it is with warm pita bread.
Prep Time: 10 minutes
Ingredients:
• 1 can garbanzo beans/chickepeas
• 1/4 cup olive oil
• 1 tablespoon lemon juice
• 1 teaspoon cumin
Preparation:
In a food processor, blend all ingredients together until smooth and creamy.
1/4 cup = 2 points on Weight Watchers
Prep Time: 10 minutes
Ingredients:
• 1 can garbanzo beans/chickepeas
• 1/4 cup olive oil
• 1 tablespoon lemon juice
• 1 teaspoon cumin
Preparation:
In a food processor, blend all ingredients together until smooth and creamy.
1/4 cup = 2 points on Weight Watchers
Saturday, September 5, 2009
Sweet Pickle Relish
I enjoy relish on hot dogs, brats, and burgers. From the first time I made this recipe, absolutely no other relish will do!
Yield: 7-8 half pints
4 cups finely chopped cucumbers (about 4 m3edium-szie cucumbers)
2 cups finely chopped onions
1 green pepper, finely chopped
1 sweet red pepper, finely chopped
¼ cup pickling salt
3 ½ cups sugar
2 cups cider vinegar
1 tablespoon celery seed
1 tablespoon mustard seed
Combine the vegetables in a large bowl. Sprinkle with the salt and cover with cold water. Let stand two hours. Drain thoroughly. Press out excess liquid.
Combine the sugar, vinegar, and spices. Heat to boiling. Add the drained vegetables. Simmer for 10 minutes. Pack hot into clean, hot half-pint jars. Leaving ½-inch headspace. Seal.
Process in a boiling water bath canner for 10 minutes, according to standard canning practices.
Hints:
1. Use a food process to chop the vegetables.
2. Sometimes, after cooking, a lot of juice is left with the relish. I drain some of that by pouring some of the hot relish into a colindar. Otherwise the relish can end up with a lot of liquid. It doesn't affect the quality, just the quantity of actual relish you end up with in the jar.
3. If possible, get your produce from a farmer's market and use it that same day. The freshness does make a difference in this recipe.
Yield: 7-8 half pints
4 cups finely chopped cucumbers (about 4 m3edium-szie cucumbers)
2 cups finely chopped onions
1 green pepper, finely chopped
1 sweet red pepper, finely chopped
¼ cup pickling salt
3 ½ cups sugar
2 cups cider vinegar
1 tablespoon celery seed
1 tablespoon mustard seed
Combine the vegetables in a large bowl. Sprinkle with the salt and cover with cold water. Let stand two hours. Drain thoroughly. Press out excess liquid.
Combine the sugar, vinegar, and spices. Heat to boiling. Add the drained vegetables. Simmer for 10 minutes. Pack hot into clean, hot half-pint jars. Leaving ½-inch headspace. Seal.
Process in a boiling water bath canner for 10 minutes, according to standard canning practices.
Hints:
1. Use a food process to chop the vegetables.
2. Sometimes, after cooking, a lot of juice is left with the relish. I drain some of that by pouring some of the hot relish into a colindar. Otherwise the relish can end up with a lot of liquid. It doesn't affect the quality, just the quantity of actual relish you end up with in the jar.
3. If possible, get your produce from a farmer's market and use it that same day. The freshness does make a difference in this recipe.
Friday, September 4, 2009
Easy Italian Beef
This recipe is a snap! Tossed in the crockpot in the morning, it's ready when you get home from work. I have made it at least two or three dozen times over the last few years. I didn't dare show up for graduate school on the weekend my group was responsible for food if I didn't have it with me -- that and my carmel corn. Enjoy!
Crockpot Italian Beef
4 to 5 lb. pot roast of beef
½ cup water
1 package dry Italian salad dressing mix
Pour water over beef and sprinkle with salad dressing mix. Cook on low all day in a crockpot.
Shred beef and return to broth for 15 minutes. Serve on buns or over French bread.
Hints:
1. Although ½-cup of water doesn’t seem like much, the beef creates its own juice.
2. A couple times I have found that the top of the beef gets dry if not enough juice is created. I solved this by covering the beef with aluminum foil.
3. If you have never tried Reynolds crock pot liners, they are a must!! They make clean-up a snap. Find them near the foils and wraps in the paper aisle at the grocery store.
4. Forgot to thaw the beef? No problem – just cook on high if you have between 6-8 hours. If you have more than 8 hours, then start with the meat frozen. I think it actually keeps the meat moister.
Crockpot Italian Beef
4 to 5 lb. pot roast of beef
½ cup water
1 package dry Italian salad dressing mix
Pour water over beef and sprinkle with salad dressing mix. Cook on low all day in a crockpot.
Shred beef and return to broth for 15 minutes. Serve on buns or over French bread.
Hints:
1. Although ½-cup of water doesn’t seem like much, the beef creates its own juice.
2. A couple times I have found that the top of the beef gets dry if not enough juice is created. I solved this by covering the beef with aluminum foil.
3. If you have never tried Reynolds crock pot liners, they are a must!! They make clean-up a snap. Find them near the foils and wraps in the paper aisle at the grocery store.
4. Forgot to thaw the beef? No problem – just cook on high if you have between 6-8 hours. If you have more than 8 hours, then start with the meat frozen. I think it actually keeps the meat moister.
Thursday, September 3, 2009
Spinach and Feta Bake
This is a GREAT egg bake. It comes from a cookbook titled "The Best Casserole Cookbook Ever" by Beatrice Ojakangas. People from Duluth, MN, are well acquainted with her and her cooking. I went to high school with her son.
This recipe is more like a quiche -- only without the crust. It's beautiful when finished baking! It also keeps quite well in the refrigerator and reheats splendidly. You can change up the vegetables as your please; just be careful about ones that have high water content (such as tomatoes) because then the eggs won't set up as well.
For my Weight Watcher friends out there (I am also a member), 1/8 of the bake = 3.5 points. If you leave out the butter--and just use a product such as I Can't Believe it's not Butter--and leave out the feta, each serving is only 2.25 points. It's incredibly filling.
If you plan on refrigerating leftovers, don't put the tomatoes as the garnish or else the leftovers will get soggy.
Happy eating!
Spinach and Feta Bake `
2 TBS butter
1 medium red bell pepper, chopped
I medium onion, chopped
3 cups baby spinach
½ cup milk
8 large eggs
½ tsp. salt
¼ tsp. pepper
½ cup crumbled feta cheese
1 medium tomato, chopped (for garnish)
1 tablespoon chopped fresh basil, (for garnish)
1. Preheat the oven to 350⁰F. Spray a 9-inch pie pan with cooking spray.
2. In a medium skillet, melt the butter and add the bell pepper and onion. Stir over medium heat, stirring occasionally, until the vegetables are crisp-tender, 3-4 minutes. Add the spinach and continue cooking, stirring occasionally, until the spinach is wilted.
3. In a medium bowl, whisk together the milk, eggs, salt, and pepper, Stir in the cheese and the vegetable mixture. Pour into pie pan.
4. Bake, uncovered, for 30-35 minutes, or until the eggs are set in the center and the edges are lightly browned; let stand for 5 minutes. Garnish with the tomato and basil, cut into wedges, and serve.
This recipe is more like a quiche -- only without the crust. It's beautiful when finished baking! It also keeps quite well in the refrigerator and reheats splendidly. You can change up the vegetables as your please; just be careful about ones that have high water content (such as tomatoes) because then the eggs won't set up as well.
For my Weight Watcher friends out there (I am also a member), 1/8 of the bake = 3.5 points. If you leave out the butter--and just use a product such as I Can't Believe it's not Butter--and leave out the feta, each serving is only 2.25 points. It's incredibly filling.
If you plan on refrigerating leftovers, don't put the tomatoes as the garnish or else the leftovers will get soggy.
Happy eating!
Spinach and Feta Bake `
2 TBS butter
1 medium red bell pepper, chopped
I medium onion, chopped
3 cups baby spinach
½ cup milk
8 large eggs
½ tsp. salt
¼ tsp. pepper
½ cup crumbled feta cheese
1 medium tomato, chopped (for garnish)
1 tablespoon chopped fresh basil, (for garnish)
1. Preheat the oven to 350⁰F. Spray a 9-inch pie pan with cooking spray.
2. In a medium skillet, melt the butter and add the bell pepper and onion. Stir over medium heat, stirring occasionally, until the vegetables are crisp-tender, 3-4 minutes. Add the spinach and continue cooking, stirring occasionally, until the spinach is wilted.
3. In a medium bowl, whisk together the milk, eggs, salt, and pepper, Stir in the cheese and the vegetable mixture. Pour into pie pan.
4. Bake, uncovered, for 30-35 minutes, or until the eggs are set in the center and the edges are lightly browned; let stand for 5 minutes. Garnish with the tomato and basil, cut into wedges, and serve.
Thursday, July 2, 2009
Rhubarb Slush
I had this for the first time this evening at my garden club gathering, and it was so utterly refreshing! My guess is that it can be made and kept frozen and then used in the dead of the Minnesota winter to spring summer back for a moment!
Rhubarb Slush
8 c. diced rhubarb
2 qts. water
3 c. sugar
1/2 c. lemon juice
1 (3 oz.) pkg. strawberry flavored geletin
7-Up
Cook first 4 ingredients until tender. (Strain or use mixer to mash.) While hot add Jello. Freeze, stirring every hour. To serve, to a half a glass of slush add 1/2 glass of 7-Up.
Notes: The recipe I had tonight used cherry geletin. Actually, any berry flavor or perhaps watermelon flavor would work. Also, we poured a sparkling water over the slush rather than soda.
Rhubarb Slush
8 c. diced rhubarb
2 qts. water
3 c. sugar
1/2 c. lemon juice
1 (3 oz.) pkg. strawberry flavored geletin
7-Up
Cook first 4 ingredients until tender. (Strain or use mixer to mash.) While hot add Jello. Freeze, stirring every hour. To serve, to a half a glass of slush add 1/2 glass of 7-Up.
Notes: The recipe I had tonight used cherry geletin. Actually, any berry flavor or perhaps watermelon flavor would work. Also, we poured a sparkling water over the slush rather than soda.
Subscribe to:
Comments (Atom)
