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Recipe
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Delicious Fingerling Potato Salad |
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1 1/2 to 2 pounds fingerling potatoes, scrubbed and cut in 1-inch pieces large hard-cooked eggs, coarsely chopped
1/2 cup finely chopped red onion
1/2 cup diced celery
1 medium cucumber, peeled, most seeds removed, coarsely chopped
1/2 cup sour cream
3/4 to 1 cup mayonnaise
1/4 teaspoon ground black pepper
3/4 teaspoon salt, or to taste
Put potatoes in a medium saucepan and cover with water. Bring to a boil, reduce heat, cover, and simmer for about 15 minutes, or just until potato chunks are fork tender. Drain and let cool.
In a large bowl, combine the cooled potatoes, chopped eggs, onion, celery, cucumber, and sour cream. Add about 3/4 cup mayonnaise and salt and pepper, to taste. Stir gently to blend ingredients. Add more mayonnaise, if desired. |
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3/4 cup finely chopped onion
1/4 cup chopped green bell pepper
1/4 cup chopped red bell pepper
3 tablespoons butter
5 cups fresh corn kernels, scraped from cob
1/2 cup light cream
1/2 teaspoon dried leaf thyme, crumbled
1 teaspoon salt
1/4 teaspoon black pepper
Sauté onion and pepper in butter until onion is barely wilted. Add corn, cream and seasonings. Cover and simmer for 15 minutes.
Serves 6. |
2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1/4 teaspoon salt
1 teaspoon cinnamon
1/4 cup unsweetened cocoa
3 eggs
1 1/2 cups granulated sugar
1/2 cup vegetable oil
3/4 cup buttermilk
1/2 pound raw zucchini, shredded
1 teaspoon vanilla extract
1 cup coarsely chopped pecans
confectioners' sugar
Generously grease and flour a 10-inch Bundt pan. Preheat oven to 350°.
Sift flour with baking powder, baking soda, salt, cinnamon, and cocoa; set aside.
In a large mixing bowl with hand held electric mixer at high speed, beat eggs until light in color and fluffy. Gradually beat in granulated sugar until light and fluffy; beat in oil.
With mixer at low speed, beat in the sifted dry ingredients in 3 additions, alternating with the buttermilk.
Drain shredded zucchini; fold into the flour mixture along with vanilla and pecans. Spoon into prepared Bundt pan and bake for 55 to 60 minutes, or until a wooden pick or cake tester inserted in center comes out clean.
Cool in pan on rack for 10 minutes, then remove from pan to cool completely. Sift confectioners' sugar over cake before serving |
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Green Tomato Pickles with Onions and Spices |
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4 quarts sliced green tomatoes, loosely packed
1 quart sliced onion, loosely packed
1 cup pickling salt, divided
2 pounds light brown sugar
6 cups vinegar (5% acidity)
2 small red chile peppers
1/3 cup mustard seeds
1/4 cup celery seeds
1 teaspoon ground black pepper
1 tablespoon whole allspice
2 teaspoons whole cloves
Place sliced tomatoes and sliced onion in separate bowls; sprinkle 3/4 cup salt over tomatoes and 1/4 cup salt over onion; stir both mixtures. Cover both bowls and let stand at room temperature for 4 to 6 hours. Place tomatoes in a cheesecloth bag, and squeeze gently to remove excess juice. Repeat this procedure for onion. Discard the salt liquid. Combine tomatoes, onion, sugar, vinegar, chile peppers, mustard seeds, celery seeds, and pepper in a large kettle. Tie allspice and cloves in a small cheesecloth bag; add to tomato onion mixture. Bring mixture to a boil. Reduce heat, and simmer, uncovered, over low heat 20 minutes or until vegetables are tender. Pack tomato mixture and liquid into hot sterilized 1-quart jars (with 1 piece of the chile pepper in each jar - cut if necessary), leaving 1/2-inch headspace; wipe jar rims. Cover at once with metal lids, and screw on ring bands. Process in a boiling water bath 10 minutes.
Store in a cool dark place. Store opened pickles in refrigerator. Makes 4 1-pint jars or 2 1-quart jars. |
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Curried Squash and Apple Soup |
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2 tablespoons butter
2 medium yellow onions, peeled and chopped
2 cloves garlic, peeled and chopped
2 pounds butternut squash, peeled, seeded and chopped
4 cups water
3 vegetable or chicken bouillon cubes
2 apples, cored and chopped
1 tablespoon curry powder
1/4 teaspoon ground black pepper
Heat butter in heavy stockpot over medium heat. Add onions and cook, stirring often, until soft, about 6 minutes. Add garlic and curry powder and cook, stirring, for 1 minute.
Add water, bouillon, squash and apple to pot, and stir well. Cover and cook until squash is soft, about 20 minutes. Remove soup from heat and let cool. Puree in blender or food processor, then stir in pepper.
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