6 cups cucumbers sliced, 1 cup diced onion, 1 cup bell peppers. Mix up add 2 tablespoons of salt then mix with the vegetables. Put in refrigerator for 3 hours be sure to stir the mixture every hour. After the 3 hours is up drain off water from vegetable mixture. Mix 2 cups of sugar, 1 cup apple cider vinegar, 1/2 teaspoon of Celery Seed. Pour over vegetables, cover and put in refrigerator. Will be ready in 24 hours.
1/2 pound kale, mustard greens or collard greens
2 slices of bacon (optional)
4 teaspoons all purpose flour
3/4 cup hot water
1 tablespoon sugar
1 tablespoon cider vinegar
1/4 teaspoon salt (we use sea salt)
dash of pepper
Cut stems and leaves into small pieces. In covered saucepan cook fresh kale or greens in large amount of boiling salted water till tender 60-75 minutes. Drain well. In skillet cook bacon till crisp. Remove bacon, reserving drippings in skillet. Crumble bacon and set aside. Blend flour into drippings. Add hot water; cook and stir till thickened and bubbly. Stir in sugar, cider vinegar, salt and pepper. Stir in drained cooked kale or greens; heat through. Garnish with crumbled bacon. Makes 4 servings
This recipe was taken Better Homes and Gardens All time favorite vegetable recipes. Copyright 1977.
Take 4-5 squash and or zucchini and slice up. Dice up an onion usually the sweet ones. Sautee the onion then add the squash with 2 large cans of Italian diced tomatoes if fresh tomatoes aren't in season and add it all together. Bring it to a boil then remove off of the stove and while still hot add 1 lb. of Queso cheese that has been grated and mix it in and let it simmer. If you like it a little spicy feel free to add 1/8 teaspoon of Cayenne pepper.
This is probably one of my very favorite dishes in the spring. I just can't get enough of it. You could also add left over meat or mushrooms.
If you don't over cook the squash it will still have a little crunch to it. This also makes it very filling.
Take atleast 4 large cucumbers slice up, mix 1/2 large containers of Mayo and 1/4 cup of vinegar and kosher salt to taste. If you like it a little spicy add some cayenne pepper. Let it sit in the fridge over night and serve chilled the next day.
This is a very refreshing dish on those hot days
This will be cooked on your stove top. It is done within 20-30 minutes. You can use a combination of our three egg plant varieties, Snow: which is the mildest also is sweet, Traditional Bell and Japanese which is used a lot in stir frys'. First peel 6 small or 3 medium egg plants, slice them. In a large skillet add 1/2 cup Olive oil, 4 cloves of garlic crushed, add egg plant cook over medium heat until egg plants soft, add salt and pepper to taste, add 1/2 cup of bread crumbs toss to coat egg plants, add one large jar of your favorite tomatoe sauce and 6 ounces of fresh parmesan then simmer for approximately 10 minutes. Top with one cup of grated Mozzerella cheese, 1/8 of a cup of fresh Basil and a pinch of Oregano. Serve after Mozzerella has melted.
Start with one bunch approximately 12 ounces of Asian Long Beans, cut into 2 inch pieces. Heat 1/8 of a cup of Olive Oil or Peanut Oil in skillet, cut up 2 cloves of garlic add to oil, cook until garlic brown in color, add beans cook for 3 minutes add 4 tablespoons of Soy sauce toss around then serve. If you like Sesame seeds , mushrooms, Water Chestnuts, Cashews, left over chicken or beef. These would all be great additions.
3 cups cooked Rice 1 pound of Lean Ground Beef, 2 lbs. of diced up Tomatoes, 1/2 cup green peppers 1 cup of chopped Onion 2 Tablespoons of corn oil 1 to 2 cups of shredded cheddar cheese 1/2 cup of dark Corn syrup 1 teaspoon salt 1 Tablespoon Chili powder or to taste, 1/2 teaspoon pepper 2 Bay leaves, 1 teaspoon Cumin 2 Tablespoons Corn Startch, 1 Tablespoon Creole seasoning
Heat oil in skillet on Medium, add onionand Green Peppers and saute. Stir till tender. Add beef browning it lightly. Drain 1/4 cup of Tomato liquid and reserve it for now. Add tomatoes and remaining liquid to beef. now add corn syrup, salt, Chili powder, Cumin, Pepper and Bay leaf. Bring to a boil, cover and simmer for 15 minutes. Then mix Cornstarch with reserved tomato liquid. Stir into mixture in skillet. Boil for 1 minute.
Now layer Rice, beef mixture and Shredded cheese in alternate layers. Bake at 350 degrees for 30 minutes. Top with cheese.
If you enjoy Wine this goes well with a Robust Red Burgundy.