Dill Pickles

Posted on February 10, 2010 by Sandy

My mother made wonderful pickles.  I remember one year she had tasted the neighbors pickles and enjoyed them so much, she used the neighbors recipe.  They turned out way so sour, too much vinegar.  She was so disappointed!  I remember her angst.  Back to her recipe, never to venture again!  Mom made artwork in a jar.  Beautiful to look at as well as to eat.

4 pounds cucumbers, about 4 inches long

1 cup Dill Seed

21 Pepper Corns

3 1/2 tsp Mustard Seed

3 Cups White Vinegar

3 Cups Water

6 T Salt

Variations:  Add one or all to your pickles above

Fresh Dill Weed, Peel Fresh Clove Garlic, Pinch of Red Pepper Flakes, 1 or 2 Bell Pepper Rings, Onion Strips.

Cut cucumbers in half and pack into pint jars tightly.  Into each jar add 2 T Dill Seed, 3 Peppercorns, 1/2  tsp Mustard Seed.  Bring the Vinegar, Salt and Water to a boil.  Ladel into hot jars over cucumbers leaving 1/4 headspace.  Seal. Process 10 minutes in water bath.  Do not over process.  

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Eggplant Parmesan – Parmigiana di Melanzani

Posted on February 4, 2010 by Sandy

1 1/2 pounds eggplant, peeled and cut in 1/2 inch slices

Salt

Flout

1/4 to 1/2 cup olive oil

2 cups your favorite pasta sauce

8 ounces mozzarella cheese, thinly sliced

1/2 cup freshly greated Parmesan cheese

Preheat oven to 400 degrees. Choose a shallow 2 quart baking dish that is attractive enough to serve from and rub with olive oil.

Sprinkle both sides of eggplant slices with salt (to draw out the moisture)  and spread them out in one layer on a platter or board. After 20-30 minutes pat he eggplant dry with paper towels. dip each slice in flour and shake off excess.  In a heavy skillet, in oil, brown both sides of the eggplant. Drain on paper towels.

Pour 1 cup of tomato sauce into the oiled bake and serve pan. Spread the eggplant slices over tomato sauce, top with a layer of mozzarella and parmesan. Repeat with 1 or 2 more layers being sure to finish up with tomato and cheese on top. Cover with foil and bake for 20 minutes, then uncover and bake another 10 minutes.  You can place the dish under the broiler for a few minutes to brown the cheese, but be careful not to overdo.

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Meatloaf Sandwich

Posted on January 11, 2010 by Sandy

Came home yesterday and all the meatloaf was gone!  I had my mind set on a meatloaf sandwich.

A bit of mayonnaise on fresh Sheepherder’s White Bread, dill pickle slice and you have a very fulfilling sandwich – a manwich. 

If your guy is anything like mine, a piece of cheddar never hurts. 

This slice is a bit large for a sandwich, but cut one a bit thinner, heat it in your microwave and there you have it.

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Crispy Oven Roasted Potatoes or Root Vegies

Posted on January 10, 2010 by Sandy

.Potatoes – Golden, Red or Russetts (all work well)
Chop into large cubes
Olive Oil

Herbs (Rosemary is good) , Salt and Pepper

Roast in 400 degree oven for 40 minutes. Turn over as needed.
I love potatoes and these are so versatile. A friend made me these about 20 years ago and I’ve been making them since.

You can add a bit of burnt ends from a prime ribs or roasted pork shoulder crispy skin to complete the madness.

Option: You can even add beets to the mixture to dress it up for dinner, or add onions, bell peppers for a version for breakfast

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Honey Whole Wheat Bread

Posted on January 3, 2010 by Sandy

Hodgson Mill’s recipe 

Ingredients

1 1/8 c warm water (110 degrees F.)
3 Tbsp. honey
1/3 tsp salt
1 1/2 c HODGSON MILL WHOLE WHEAT GRAHAM FLOUR
1 1/2 c HODGSON MILL BEST FOR BREAD FLOUR
2 Tbsp. vegetable oil
1 1/2 tsp HODGSON MILL ACTIVE DRY YEAST

Preparation

Place ingredients in the pan according to your machine’s directions. Set for Whole Wheat or Basic/Normal cycle.

Makes 1 1.5 loaf. Each loaf: 1395 calories: 24 g dietary fiber; 314 g carbohydrates; 44 g protein; 6 g fat; 0 mg cholesterol; 810 mg sodium.

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