Tasty squash dish

Yesterday I made a really good squash dish.  I used zucchini and yellow squash and tomatoes.  I sliced the squash and quartered the tomatoes and spread them on a parchment paper lined pan.  I sprinkled minced garlic over and sprinkled seasoned salt and Italian seasoning over them.  I then squirted olive oil around on them.  I baked these at 350 for 15 minutes.  Then I sprinkled parmesan cheese over top and baked for another 15 minutes.  It sure was good.  

Donna's corn

Wash and slice a jalapeno and an onion.
Sauté in butter.
Add 4 cans of drained whole kernel corn.
Chop up one block of cream cheese and add to corn.
Heat on stove or crock pot.

Donna at this at a church dinner and she said it was really good.  I named it Donna's corn just so I can remember who gave me the recipe.

Corn And Ham Fritters and creamed corn

Corn And Ham Fritters

Serves 6-8
Ingredients

• 1 1/4 cups all-purpose flour
• 1 cup creamed corn (recipe here)
• 3/4 cup ham, cubed
• 1/2 cup whole milk
• 2 large eggs
• 1 shallot, diced
• 1 tablespoon olive oil
• 1 1/2 teaspoons baking powder
• kosher salt and freshly ground pepper, to taste
• canola or vegetable oil, for frying

Directions

1. In a small bowl, whisk together flour, baking powder, salt and pepper, and set aside.
2. Heat olive oil in a medium pan or skillet over medium-high heat and sauté shallot until softened and tender.
3. Add ham and cook for 3-5 minutes, or until lightly browned. Remove from heat and set aside.
4. Pour 1/4-inch canola oil into a heavy-bottomed pan or skillet over medium-high heat until oil is shimmering and sizzles when water is sprinkled into it.
5. In a large bowl, beat milk and eggs together until combined, then stir in flour mixture and stir until smooth.
6. Mix in creamed corn, ham and shallot until incorporated.
7. In batches, drop large spoonfuls of corn mixture into hot oil and fry for 2-3 minutes (per side), or until golden brown.
8. Remove to a paper towel-lined plate to drain, then serve hot.

Recipe adapted from Group Recipes

Rudy’s Slow Cooker Creamed Corn

Serves 6-8
Ingredients

• 2 1/2 pounds frozen corn kernels
• 1 cup heavy cream
• 1 (8 oz.) package cream cheese, room temperature
• 1/2 cup parmesan cheese, grated
• 6 tablespoons unsalted butter, room temperature
• 1 tablespoon sugar
• kosher salt and freshly ground pepper, to taste

Directions

1. Whisk together heavy cream, cream cheese and butter in slow cooker until mostly smooth.
2. Stir in corn, parmesan cheese and sugar, then season with salt and pepper.
3. Cover slow cooker and cook on low for 4-5 hours, stirring occasionally, or until mixture is smooth and creamy and corn is tender-crisp.
4. Serve hot and enjoy!

Recipe adapted from Seeded At The Table

Pickled Beets

A lady at church makes the best pickled beets.  I asked her for her recipe and she brought the booklet.  Its in an old Kerr booklet.
Here is her recipe.

Pickled Beets
Cook small fresh beets until tender.  Dip into cold water to stop the cooking process.
Make syrup
4 c. sugar
2 c. water
2 c. strong white vinegar
1 t. cloves
1 t. allspice
1 T. cinnamon (use the stick cinnamon and grind to powder)
Pour syrup over beets and boil 10 minutes.  Pack into clean sterilized jars and seal at once.  She said the jars just seal when she adds the hot liquid but I think I will process them in my steam canner for 10 minutes just to be safe.

Jeff told me as he was eating her beets that this was the way he wants our beets to be made.  I sure am glad she shared the recipe with me.  Thank you.

Beets

BREAD AND BUTTER JALAPENOS

(makes about 10 pint jars)

These are addicting. Use on any sandwich, burger or anything. Very popular in our farmstand.

18 cups of sliced jalapenos

2 cups of sliced onions

7 cups white vinegar

3 cups of honey

1 Tablespoon ground ginger

1 Tablespoon mustard seeds

1 Tablespoon celery seed

1 ½ Tablespoons turmeric

Combine honey, vinegar and spices in large pot and bring to a boil. Boil syrup for 10 minutes. Add jalapenos and onions and heat to just boiling. Ladle into prepared pint jars leaving ½ inch headspace. Process for 15 minutes in boiling water bath.
I want to try this, I will just make the juice and can them up as I get them.  Or I can pick up a bunch at the store next time they go on sale.

Home Canned Coleslaw

1 medium head cabbage

1 large carrot

1 green pepper

1 small onion

1 teaspoon salt



SYRUP
1 cup vinegar

1/4 cup water

2 cups sugar (we used ¾ cup for better results)

1 teaspoon celery seeds (we liked less seeds use ¼ tsp)

1 teaspoon mustard seeds (we liked less seeds use ¼ tsp)

Shred together vegetables. Add the salt.

Let stand 1 hour. Drain

water from vegetables.

Boil syrup ingredients together for 1 minute, cool.

Add syrup to vegetables.

Pack into quart jars andprocess in a boiling water bath for 15 minutes, or put into freezer

containers and freeze.
Leftovers may be frozen. This slaw may be drained before use and mayonnaise added, or used as is.

Dede’s notes:
4/19/08 used 6 one pound bags of coleslaw mix with carrots. Added one large red bell pepper, diced, and one medium sweet onion, diced. Triple the syrup, but double may have been enough. Got 9 pints

source:  http://survivalkitchen.blogspot.com/2008/10/canning-coleslaw.html

Wilted Lettuce

Slices bacon, Diced
3 Tablespoons cider vinegar
3 Tablespoons sugar
salt And pepper To Taste
1 Cup water
1 mess of lettuce from the garden, Room Temperature


--------------------------------------------------------------------------------

Fry bacon and drain, reserving bacon fat. (Its quick to just slice some hunks of bacon off the end of the package, then it's already diced.) I am going to just use some bacon fat from the fridge.
Add water, sugar, salt and pepper to drippings and bring to a boil.
Add vinegar (to taste!) and cool mixture slightly. I will use Braggs vinegar, it is so good.
When ready to serve, pour hot dressing over the lettuce leaves that have been torn into bite sized pieces.
Sprinkle with bacon and toss. (Just be sure that lettuce isn't cold!)

Cowboy Candy

Cowboy Candy
By Bev Dobson in Canning
* 3 pounds Firm, Fresh Jalapeno Peppers, Washed
* 2 cups Cider Vinegar
* 6 cups White Granulated Sugar
* one half teaspoon Turmeric
* one half teaspoon Celery Seed
* 3 teaspoons Granulated Garlic
* 1 teaspoon Ground Cayenne Pepper
makes 2 pints
Preparation Instructions
Wearing gloves, remove the stems from all of the jalapeno peppers. The easiest way to do
this is to slice a small disc off of the stem-end along with the stem. Discard the stems.
Slice the peppers into uniform 1/ 4 inch rounds. Set aside.
In a large pot , bring cider vinegar, white sugar, turmeric, celery seed, granulated garlic and
cayenne pepper to a boil. Reduce heat and simmer for 5 minutes. Add the pepper slices and
simmer for exactly 4 minutes. Use a slotted spoon to transfer the peppers, loading into clean,
sterile canning jars to within 1/ 4 inch of the upper rim of the jar. Turn heat up under the pot
with the syrup and bring to a full rolling boil. Boil hard for 6 minutes.
Use a ladle to pour the boiling syrup into the jars over the jalapeno slices. Insert a cooking
chopstick to the bottom of the jar two or three times to release any trapped pockets of air.
Adjust the level of the syrup if necessary. Wipe the rims of the jars with a clean paper towel dampened with white vinegar and fix on new, two-piece lids to finger-tip tightness.
I F YOU DO NOT WANT TO CAN THESE TO THE POINT OF SHELF STABLE, YOU CAN
SIMPLYPUT THE JARS I N YOUR REFRIGERATOR AND STORE THEM THERE. I prefer to keep thefridge space free so I can them. I f you wish to can them, follow the instructions below.

Note: I f you have left over syrup, and it is likely that you will, you may can it in half -pint or
pint jars, too. I t 's wonderful brushed on meat on the grill or added to potato salad or, or, or
in short , don't toss it out !

TO CAN, place jars in a canner and cover with water by 2-inches. Bring the water to a full
rolling boil. When it reaches a full rolling boil, SET THE TIMER FOR 10 MINUTES FOR HALFPINTS OR 15 MINUTES FOR PINTS. When timer goes off, use canning tongs to transfer the
jars to a cooling rack. Leave them to cool, undisturbed, for 24 hours. When fully cooled, wipe
them with a clean, damp washcloth, then label.
Allow to mellow for at least two weeks, but preferably a month before eating. We never can
resist that long.

Glazed carrots to can

Glazed Carrots-Canned


By Jody Ellis McCarley in Canning

Yields 16 pints
approx. 10 lbs carrots

... 8 cups brown sugar
8 cups water
4 cups Orange Juice
Wash and drain carrots. In a large saucepan, combine the brown sugar, water and OJ. Heat over medium, stirring until sugar is dissolved. Keep it hot; you don’t have to bring it to a boil. Pack raw carrots into hot/sterilized jars leaving 1 inch headspace. Fill jars with hot syrup, again leaving 1″ headspace. Tap to remove air bubbles. Wipe rim of jar with wet rag to remove any drips. Screw on sterilized lids. In a pressure canner, process pints or quarts for 30 min. at 10 lbs pressure.
*TIP: Wide mouth jars make it much easier to remove the carrots when ready to eat.

Ginger glazed carrots

Ginger Glazed Carrots
3(16 oz) bags of carrots (I use baby carrots)
4Tbs. Butter or Margarine
... 2Tbs. minced, peeled, gingeroot or 1Tsp.ground ginger
2Tbs. Light brown sugar
3/4c water

If using whole carrots peel and cut lengthwiseand in half. In 12" skillet over medium heat heat carrots, butter ginger, brown sugar and water to boiling. Reduce heat to medium low. Cover and simmer 15 to 20 minutes until carrots are tender. Remove cover and continue cooking, stirring gently until liquid evaporates and carrots are glazed, about 5 minutes. Serve's 8

recipe by: Alisa Strohmier

Potato Csserole

2 (16oz) containers sour cream ( I will use my homemade)
2 cups cheddar cheese, shredded
2 (3oz) bags real bacon bits
2 packages Ranch Dip mix
1 large (28 - 30oz) bag frozen hash brown potatoes - shredded kind

Combine first 4 ingredients, mix in hash browns. Spread into a 9x13 pan. Bake at 400 for 45-60 minutes.

source : http://www.plainchicken.com/2011/01/crack-potatoes.html

Bill's sweet potatoes

Sweet Potato Casserole
Recipe courtesy the Henderson Family

.Prep Time:10 minInactive Prep Time:-- Cook Time:30 minLevel:
EasyServes:
12 servings.Ingredients
Filling:
3 cups mashed sweet potatoes
1 cup sugar
1/2 cup melted butter
2 eggs, beaten
1 teaspoon vanilla extract
1/2 cup milk

Topping:
1 cup brown sugar
1/2 cup all-purpose flour
1/3 cup melted butter
1 cup chopped pecans
Directions
Preheat the oven to 350 degrees F.


Filling:

In a large bowl combine all the filling ingredients. Transfer to a buttered 1 1/2 quart casserole dish.


Topping:

In a medium bowl combine the brown sugar, flour, and butter until moist and the mixture clumps together. Stir in the pecans and spread over the top of the sweet potatoes in an even layer. Bake until the top is golden, about 25 to 30 minutes. Remove from the oven and serve hot.

A viewer, who may not be a professional cook, provided this recipe. The Food Network Kitchens chefs have not tested this recipe and therefore, we cannot make representation as to the results.

http://www.foodnetwork.com/recipes/sweet-potato-casserole-recipe/index.html.
The viewer may not have been a professional cook but this recipe was delicious. That's why I wanted to save it.

Herbs to use on vegetables

Vegetables & Herbs

Sweet Potatoes - nutmeg or cinnamon

Potatoes -garlic and basil, mint and sage

Squash (orange) -thyme, basil and rosemary

Squash (yellow) -basil, parsley and oregano

Cabbage -cilantro and cumin

Carrots -cumin, sage, ginger

Corn -marjoram or sage, dill seed & thyme, basil and rosemary

Broccoli -basil and oregano (with tomatoes)

Peas -thyme

Beans -oregano and basil, onion and garlic (add chopped nuts)

Egg Plant -Basil and parsley

Leeks -Garlic and ginger

Asparagus -Tarragon, basil (add tomatoes and cheese)

Brussel Sprouts -Parsley and Garlic (add walnuts, orange zest with sweet peppers)

Beets -ginger and cinnamon (add lemon juice to retain color)

Spinach -Basil and garlic, Dill and lemon



Article Source: http://EzineArticles.com/666771

Grilled zucchini

I love grilled zucchini. Slice zucchini the long way and toss with olive oil. Sprinkle salt, pepper and thyme and grill. This is so incredibly good.
This is good cooked in a pan on the grill too but it is so much better when you put it right on the grill and get it a little toasted.
Hannah wanted to know if there was butter on it its so good. Then she said it tasted like steak. I bet you could skip the hamburger and just make this into a sandwich.
I learned that using thyme is the key from our pastor who is a great cook. Thanks Bill.

Potato-Mushroom Gratin

True new potatoes are freshly dug and may be as small as marbles or as large as full-size potatoes. Since the sugars in new potatoes haven't converted to starch, they have a crispy texture and thin skin, which means they cook quickly. Keep an eye out for them in your produce section or at your local farmer's market from late spring through early summer.

YIELD: 6 Servings
COST PER SERVING:$.87
COURSE: Casseroles, Side Dishes/Vegetables
Ingredients
1 tablespoon unsalted butter
8 ounces small mushrooms, preferably cremini, quartered
2 large eggs
3/4 cup milk
1/2 teaspoon salt
1/2 teaspoon black pepper
1 pound cooked small white new potatoes, peeled and quartered
4 ounces Swiss cheese, grated
Preparation
Preheat oven to 375°. Butter a shallow 1 1/2-quart casserole. Melt 1 Tbsp. butter in a medium skillet over medium-high heat. Add mushrooms and cook for about 6 minutes. Remove from heat. Beat eggs, milk, salt and pepper in a bowl. Stir in mushrooms, potatoes and cheese. Place in casserole and bake for 35 to 45 minutes.
Nutritional Information
Amount per serving
Calories: 205
Fat: 10g
Saturated fat: 6g
Protein: 11g
Carbohydrate: 19g
Fiber: 2g
Cholesterol: 98mg
Sodium: 426mg
All You APRIL 2005

Roasted Tomatoes with Garlic and Herbs

Photo by: Photo: Charles Schiller; Styling: Lynn Miller
YIELD: Serves 8
COOK TIME:20 MINUTES
PREP TIME:40 MINUTES
COST PER SERVING:$.79
COURSE: Side Dishes/Vegetables
Ingredients
3 red tomatoes, halved
3 yellow tomatoes, halved
Salt and pepper
1 tablespoon chopped fresh parsley
2 teaspoons chopped fresh oregano
2 teaspoons chopped fresh thyme
1 teaspoon chopped fresh rosemary
2 tablespoons chopped shallot
2 tablespoons minced garlic
4 tablespoons olive oil
2 tablespoons chopped fresh basil
Preparation
1. Sprinkle tomatoes with salt and place, cut side down, on a paper towel–lined plate. Let stand 30 minutes to drain.
2. Preheat oven to 425ºF. Mist a baking dish with cooking spray, then arrange tomato halves, cut side up, in a single layer in dish.
3. In a small bowl, combine herbs, shallot and garlic. Add pepper, to taste. Spread herb mixture evenly over tomatoes. Drizzle with oil.
4. Bake in oven until cooked through, about 20 minutes. Remove dish from oven, top with fresh basil and serve.
Nutritional Information
Amount per serving
Calories: 86
Fat: 7g
Saturated fat: 1g
Protein: 1g
Carbohydrate: 6g
Fiber: 1g
Cholesterol: 0.0mg
Sodium: 167mg
All You SEPTEMBER 2009

Yolanda's Baked Beans

Baked Beans

2 cups beans (yellow-eyed or Navy)
3 quarts water
1/4 cup lemon juice
1 medium diced onion
1/4 cup Sucanat
1/3 cup molasses
1/2 cup pure maple syrup
1 Tablespoon natural sea salt
1.5 teaspoons dried mustard
1/2 teaspoon black pepper, freshly ground
1/2 pound diced bacon

The day before, carefully pick over and wash the beans with cold water. Soak the beans in 3 quarts of water with the lemon juice added ~ at least overnight, or up to 24 hours.

Drain and rinse beans. Cover them with more water and bring to a boil. Then, simmer them until when you blow on a few, the skins split.

Drain and rinse the beans and put them into a cast iron dutch oven or a good sized casserole dish with a lid.

Mix together all the rest of the ingredients and stir that into the beans.

Pour in boiling water, just enough to cover the beans and stir again.

Put on the lid and bake at 250 degrees F. for 8 hours. Check them from time to time and add a bit more boiling water if you need to. For the last 30 minutes, take off the lid.

You can visit Yolanda's blog here: http://simplyhomemaking60.blogspot.com/

I got this recipe from my friend Yolanda's blog. When I made them I did a few things different. First off I used navy and black beans and soaked them overnight in water with 1/4 c. whey. In the morning I rinsed them twice covered them with water again and pressure cooked them for 20-25 min. I then mixed in the ingredients and pressure cooked them for another 20 min. Living in this 5th wheel I don't want to heat the place up using the oven. That's why I used the pressure cooker. These beans are amazing. This recipe is a keeper.

Edited again to add: I forgot to mention that I used splenda instead of Sucanat and I also added 1 T. liquid smoke because I wasn't going to be baking these for a long time in the oven.

“Crispy Onion Roasted Potato’s”

1 or 2 jars white potatoes, drained and rinsed
1 packet onion soup mix
1 stick (½ cup) butter, melted
garlic powder
pepper
Preheat oven to 350° F. I
n large mixing bowl, place potatoes, onion soup mix, sprinkle with garlic powder and pepper to suit your taste.
Pour on melted butter and toss to evenly coat potatoes.
Place in a greased baking dish. Bake at 350 ° F until crisp and nicely browned.s

I have lots of jars of potatoes I have canned so I started looking for new recipes to use them in.

Yolanda's grandmothers fried cabbage

Field Family Cabbage
Shred a small solid head of cabbage finely. Sprinkle with salt and let stand while you heat 2 or 3 Tablespoons of lard very hot in an iron vessel.

Stir in the cabbage and keep stirring, being careful it does not brown. When it looks cooked, add several tablespoons of cream - about 1/4 cup depending on the amount of cabbage. Let it cook a few minutes, still stirring. Take from the fire and add 2 or 3 tablespoons of good vinegar.

Thank you Yolanda. I do like cabbage and this recipe sounds good.