Cut in small pieces and soak together overnight:
3 qts. cucumbers
2 qts. little whole onions
1 qt. cauliflower
1 c. non-iodized salt
enough water to cover
Keep this cold
Next day:
Wash well, cover with 2 qts cider vinegar and 3 cups sugar
Bring to boil and simmer 20-30 mins.
Lift the veggies out of the liquid and make a thickening sauce from:
1 c. flour
1 c. sugar
1 c. dry mustard
1/2 T celery seed
1 T tumeric
1 can pimento, if desired
Stir this into the liquid until thickened, return the vegetables to the pot, and simmer about 10 min. This seems to make a lot of liquid, so I like to use more cauliflower which really shrinks, so don't make the pieces too small. I can get little frozen onions at my Macy's store. You may want to make only half of this on first try.
Sunday, March 11, 2012
Creamed Peas and Potatoes
Saute 1 small chopped onion and 2 potatoes cut in chunks in 1/2 cube butter. Do not scorch. If you need to, add a little water or milk. When onions are translucent, add 1 c milk and continue to simmer until potatoes are near done, then add 1 lb of frozen peas. Petite peas are best.
Make white sauce of 3 T butter, 3 T flour in milk or half and half. Add gradually to vegetables to thicken. Season with salt and pepper. At this point taste for flavoring and thickness. Thin out with milk or cream if too thick. Add a little more butter if needed.
Green beans can be used instead of peas.
Or Grandpa Sterling often made creamed beans without the potatoes.
Make white sauce of 3 T butter, 3 T flour in milk or half and half. Add gradually to vegetables to thicken. Season with salt and pepper. At this point taste for flavoring and thickness. Thin out with milk or cream if too thick. Add a little more butter if needed.
Green beans can be used instead of peas.
Or Grandpa Sterling often made creamed beans without the potatoes.
Spaghetti Sauce
onion
2 zucchini
8 tomatoes- fresh from garden, chopped
yellow squash
tomato juice
green pepper
bay leaves
Italian seasoning
salt and pepper
2 zucchini
8 tomatoes- fresh from garden, chopped
yellow squash
tomato juice
green pepper
bay leaves
Italian seasoning
salt and pepper
Brown Stew
2 lbs. beef chuck cut in 1 1/2 inch cubes
2 T fat
4 cup boiling water
1 tsp lemon juice
1 tsp Worcestershire sauce
1 clove garlic
1 medium size onion sliced
2 bay leaves
1 T salt
1/2 tsp pepper
1/2 tsp paprika
dash of All Spice or cloves
1 tsp sugar
6 carrots quartered
1 lb small white ??
Thoroughly brown meat on all sides in hot fat; add water, lemon juice, Worcestershire sauce, garlic, onion, bay leaves and seasonings, simmer for 2 hrs stir occasionally to keep from sticking. Add carrots and onions. Continue cooking 20-30 minutes or until veggies are done. Potatoes cubed may be add if desired.
Remove meat and vegetables, thicken liquid for gravy. Serves 6-8
2 T fat
4 cup boiling water
1 tsp lemon juice
1 tsp Worcestershire sauce
1 clove garlic
1 medium size onion sliced
2 bay leaves
1 T salt
1/2 tsp pepper
1/2 tsp paprika
dash of All Spice or cloves
1 tsp sugar
6 carrots quartered
1 lb small white ??
Thoroughly brown meat on all sides in hot fat; add water, lemon juice, Worcestershire sauce, garlic, onion, bay leaves and seasonings, simmer for 2 hrs stir occasionally to keep from sticking. Add carrots and onions. Continue cooking 20-30 minutes or until veggies are done. Potatoes cubed may be add if desired.
Remove meat and vegetables, thicken liquid for gravy. Serves 6-8
Monday, February 27, 2012
Autumn Pear Salad
Dressing:
5 T olive oil
2 T Balsamic Vinegar
1 tsp honey
1 tsp Dijon mustard
1 T chopped onions
salt and fresh ground pepper to taste
Mix dressing ingredients in a jar, shake well and refrigerate.
Pour on top of mixed greens and pear slices.
Sprinkle with asiago cheese and cashews.
5 T olive oil
2 T Balsamic Vinegar
1 tsp honey
1 tsp Dijon mustard
1 T chopped onions
salt and fresh ground pepper to taste
Mix dressing ingredients in a jar, shake well and refrigerate.
Pour on top of mixed greens and pear slices.
Sprinkle with asiago cheese and cashews.
Butternut Squash Soup
1 butternut squash peeled and cubed
1 onion
3 stalks celery cut into chunks
3 carrots cut into chunks
Put all ingredients into a roasting pan. Drizzle with a little olive oil. Sprinkle with seasoning salt and thyme. Roast at 350 degrees for 40 minutes or until easily pierced with a fork. Heat 6 cups chicken broth in a saucepan, adding the roasted vegetables. Using an emulsifier or blender, blend until smooth. Add 1 cup shipping cream and one sprig of fresh Rosemary.
Warm through but do not boil.
Additional seasonings can be added like curry or nutmeg and salt and pepper to taste.
You can boil the vegetables in the broth if you don't want to roast them.
1 onion
3 stalks celery cut into chunks
3 carrots cut into chunks
Put all ingredients into a roasting pan. Drizzle with a little olive oil. Sprinkle with seasoning salt and thyme. Roast at 350 degrees for 40 minutes or until easily pierced with a fork. Heat 6 cups chicken broth in a saucepan, adding the roasted vegetables. Using an emulsifier or blender, blend until smooth. Add 1 cup shipping cream and one sprig of fresh Rosemary.
Warm through but do not boil.
Additional seasonings can be added like curry or nutmeg and salt and pepper to taste.
You can boil the vegetables in the broth if you don't want to roast them.
Dad's Divinity
4 c. sugar
1 c. corn syrup, white or dark
3/4 c. cold water
3 egg whites
1 tsp pure vanilla
2 cups chopped pecans
Directions:
In a heavy saucepan over medium heat, stir together the sugar, corn syrup, and water. Stir only until sugar has dissolved. Do not stir after this point. cook syrup mixture until it reaches 250 degrees F on a candy thermometer, bringing it to a hard ball stage.
While the syrup is cooking, beat the egg whites until stiff peaks form. Once the sugar mixture reaches 250 degrees F, carefully pour a slow steady stream of syrup into the stiffly beaten egg whites, beating constantly at thigh speed. Add the vanilla and continue to beat until mixture holds its shape, approximately 5 minutes. Stir in pecans.
Using 2 spoons, drop the divinity onto waxed paper, using 1 spoon to push the candy off the other. This may take a little practice because the technique is to twirl the pushing spoon, making the candy look like the top of a soft serve ice cream. If the candy becomes too stiff, add a few drops of hot water. You will need to work fast when making this type of candy. After you spoon the cooked sugar and nuts onto the waxed paper, you're done. Cool the candies on racks completely. You can store them in an airtight container for up to 2 weeks.
1 c. corn syrup, white or dark
3/4 c. cold water
3 egg whites
1 tsp pure vanilla
2 cups chopped pecans
Directions:
In a heavy saucepan over medium heat, stir together the sugar, corn syrup, and water. Stir only until sugar has dissolved. Do not stir after this point. cook syrup mixture until it reaches 250 degrees F on a candy thermometer, bringing it to a hard ball stage.
While the syrup is cooking, beat the egg whites until stiff peaks form. Once the sugar mixture reaches 250 degrees F, carefully pour a slow steady stream of syrup into the stiffly beaten egg whites, beating constantly at thigh speed. Add the vanilla and continue to beat until mixture holds its shape, approximately 5 minutes. Stir in pecans.
Using 2 spoons, drop the divinity onto waxed paper, using 1 spoon to push the candy off the other. This may take a little practice because the technique is to twirl the pushing spoon, making the candy look like the top of a soft serve ice cream. If the candy becomes too stiff, add a few drops of hot water. You will need to work fast when making this type of candy. After you spoon the cooked sugar and nuts onto the waxed paper, you're done. Cool the candies on racks completely. You can store them in an airtight container for up to 2 weeks.
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