BLUEBERRY ZUCCHINI SNACK CAKE WITH LEMON BUTTERCREAM FROSTING
Every year we buy peaches and blueberries from a fruit truck. We always have an abundance of zucchini available from our garden at this time of year and we found this recipe to try. Well this snack cake will make it into our regular rotation. ENJOY.
2 1/4 cups sugar
1 cup vegetable oil
3 eggs
1 tbsp vanilla
3 cups flour
1 tsp baking powder
1 tsp salt
2 cups shredded zucchini
2 cups blueberries powdered with flour
Frosting
4 cups powdered sugar
1 cup softened butter
Juice from 1 lemon and zest
Preheat oven to 350 degrees. Mix cake ingredients and pour into a 9 x 13 greased pan and bake for 50 to 60 minutes. Let cake cool completely.
Mix frosting in a food processor. Shift powder sugar into the butter. Spread frosting on cooled cake. Store in the refrigerator.Enjoy.
Saturday, July 25, 2020
Friday, December 6, 2013
Garden Fresh Tomato Soup
This summer we had an abundance of tomatoes from our garden. This is a quick and easy soup to make that savors the tomato harvest. Enjoy!
GARDEN FRESH TOMATO SOUP
4 cups chopped fresh tomatoes
1 onion chopped
4 cloves garlic
2 cups vegetable broth
2 tablespoons butter
2 tablespoons flour
1 teaspoon salt
2 teaspoons sugar
1. In a stockpot, over medium heat, combine the tomatoes, onion, garlic and vegetable broth. Bring to a boil and gently boil for 20 minutes to blend all the flavors. Remove from heat and process the mixture with a immersion blender until smooth. Pour into a separate bowl.
2. In the now empty stockpot, melt butter over medium heat. Stir in the flour to make a roux, cooking until the roux is medium brown. Gradually whisk in a bit of the tomato mixture, so that no lumps form, then stir in the rest. Season with sugar and salt and adjust to taste.
ENJOY!
GARDEN FRESH TOMATO SOUP
4 cups chopped fresh tomatoes
1 onion chopped
4 cloves garlic
2 cups vegetable broth
2 tablespoons butter
2 tablespoons flour
1 teaspoon salt
2 teaspoons sugar
1. In a stockpot, over medium heat, combine the tomatoes, onion, garlic and vegetable broth. Bring to a boil and gently boil for 20 minutes to blend all the flavors. Remove from heat and process the mixture with a immersion blender until smooth. Pour into a separate bowl.
2. In the now empty stockpot, melt butter over medium heat. Stir in the flour to make a roux, cooking until the roux is medium brown. Gradually whisk in a bit of the tomato mixture, so that no lumps form, then stir in the rest. Season with sugar and salt and adjust to taste.
ENJOY!
Greek Orzo and Rice Pilaf
Last summer my daughter, Emily, made this side dish for the Dane County Fair. It has since become one of our family's favorite additions to any meal. There are rarely any leftovers and if there are, they do not last long. Enjoy!
GREEK ORZO AND RICE PILAF
1/2 cup orzo
3 tablespoons butter
2/3 cup rice
3 cups vegetable broth
1. Saute orzo in butter in a medium saucepan, until lightly brown.
2. Add rice, stir to coat with the butter. Add stock.
3. Bring to a boil. Reduce heat to simmer, cover and cook for 25 minutes.
Enjoy!
GREEK ORZO AND RICE PILAF
1/2 cup orzo
3 tablespoons butter
2/3 cup rice
3 cups vegetable broth
1. Saute orzo in butter in a medium saucepan, until lightly brown.
2. Add rice, stir to coat with the butter. Add stock.
3. Bring to a boil. Reduce heat to simmer, cover and cook for 25 minutes.
Enjoy!
Monday, August 27, 2012
OVERNIGHT RAISIN FRENCH TOAST
We live near Madison and most of my family live in Minneapolis or Chicago. Over the years, we have been the unofficial stage coach stop for family and friends traveling through the area. I love making a nice breakfast or brunch for our visitors and this dish is always appreciated. The recipe is made ahead which gives you more time to visit. Enjoy!
OVERNIGHT RAISIN FRENCH TOAST
1 pound loaf of cinnamon raisin bread, cut into cubes
8 ounces cream cheese, cubed
8 eggs
1 1/2 cups half & half
1/2 cup sugar
1/2 cup maple syrup
2 tablespoons vanilla extract
1 tablespoon cinnamon
1/8 teaspoon nutmeg
Place half the bread cubes in 9 x 13 greased pan. Top with cream cheese and then the remaining bread. In a large bowl, combine the remaining ingredients. Pour over the top. Cover and place in the refrigerator overnight.
Remove from the refrigerator 30 minutes before baking. Cover and bake for 30 minutes at 350 degrees. Uncover and bake for an additional 15 - 20 minutes or until a knife in the center comes out clean.
ENJOY!
OVERNIGHT RAISIN FRENCH TOAST
1 pound loaf of cinnamon raisin bread, cut into cubes
8 ounces cream cheese, cubed
8 eggs
1 1/2 cups half & half
1/2 cup sugar
1/2 cup maple syrup
2 tablespoons vanilla extract
1 tablespoon cinnamon
1/8 teaspoon nutmeg
Place half the bread cubes in 9 x 13 greased pan. Top with cream cheese and then the remaining bread. In a large bowl, combine the remaining ingredients. Pour over the top. Cover and place in the refrigerator overnight.
Remove from the refrigerator 30 minutes before baking. Cover and bake for 30 minutes at 350 degrees. Uncover and bake for an additional 15 - 20 minutes or until a knife in the center comes out clean.
ENJOY!
Thursday, August 23, 2012
CHANNA MASALA (INDIAN CHICK PEA STEW)
I have to say my daughter, Emily, has expanded my culinary chops. If it wasn't for her, I would not enjoy sushi and I never would of discovered Indian food. One of our favorite places to go to lunch is Swagat Restaurant in Madison. The food offers a wide variety of dishes that are each unique and delicious and are great for families with vegetarians and meat eaters. One dish we all enjoy is Channa Masala, which is a chick pea stew in simple terms. Please give it a try and everyone will enjoy this dish.
CHANNA MASALA (INDIAN CHICK PEA STEW)
2 tablespoons butter
1 onion, chopped
1 jalapeno pepper, seeded and chopped
1 inch knob ginger, peeled and chopped
2 cloves garlic, minced
1 tablespoon coriander
1 teaspoon cumin
1 teaspoon turmeric
1/2 teaspoon salt
1/4 - 1/2 teaspoon cayenne pepper
3 tablespoons tomato paste
1 15 ounce can diced tomatoes
1 teaspoon garam masala
2 15 ounce cans chick peas, drained
juice from 1/2 lemon
Melt butter in a large skillet. Add onions and brown for 15 minutes over medium low heat until golden brown. Once the onions are golden brown, add the jalapeno, garlic and ginger and saute for an additional 2 minutes. Add the tomato paste and pince. Add the coriander, cumin, turmeric, cayenne and salt and saute for 1 minute. Add the tomatoes and garam masala and stir. Add the chick peas and cook for 5 minutes until the chick peas are heated through. Top with a squeeze of lemon juice. Serve with rice and yogurt if desired.
ENJOY!
CHANNA MASALA (INDIAN CHICK PEA STEW)
2 tablespoons butter
1 onion, chopped
1 jalapeno pepper, seeded and chopped
1 inch knob ginger, peeled and chopped
2 cloves garlic, minced
1 tablespoon coriander
1 teaspoon cumin
1 teaspoon turmeric
1/2 teaspoon salt
1/4 - 1/2 teaspoon cayenne pepper
3 tablespoons tomato paste
1 15 ounce can diced tomatoes
1 teaspoon garam masala
2 15 ounce cans chick peas, drained
juice from 1/2 lemon
Melt butter in a large skillet. Add onions and brown for 15 minutes over medium low heat until golden brown. Once the onions are golden brown, add the jalapeno, garlic and ginger and saute for an additional 2 minutes. Add the tomato paste and pince. Add the coriander, cumin, turmeric, cayenne and salt and saute for 1 minute. Add the tomatoes and garam masala and stir. Add the chick peas and cook for 5 minutes until the chick peas are heated through. Top with a squeeze of lemon juice. Serve with rice and yogurt if desired.
ENJOY!
Friday, August 17, 2012
BAKED EGG AND CHEESE CASSEROLE
This is a wonderful brunch dish. When we have company over for brunch, this casserole is always a winner and it looks delicious. Enjoy!
BAKED EGG AND CHEESE CASSEROLE
12 eggs
2 cups Swiss cheese, shredded
1 leek, sliced
1 package chopped spinach
8 ounces mushrooms
1 tablespoon butter
1/2 cup milk
1 teaspoon salt
1/2 teaspoon black pepper
1. Preheat oven to 350 degrees.
2. Grease a 9 x 13 pan.
3. Saute the mushrooms with the butter.
4. Spread 1 cup of Swiss cheese on the bottom of the pan. Spread the leek, mushrooms and spinach over the cheese.
5. In a separate bowl, beat the eggs, milk, salt and pepper. Pour over the ingredients in the pan.
Spread the remaining cheese over the egg mixture.
6. Bake for 30 -40 minutes or until firm.
ENJOY!
BAKED EGG AND CHEESE CASSEROLE
12 eggs
2 cups Swiss cheese, shredded
1 leek, sliced
1 package chopped spinach
8 ounces mushrooms
1 tablespoon butter
1/2 cup milk
1 teaspoon salt
1/2 teaspoon black pepper
1. Preheat oven to 350 degrees.
2. Grease a 9 x 13 pan.
3. Saute the mushrooms with the butter.
4. Spread 1 cup of Swiss cheese on the bottom of the pan. Spread the leek, mushrooms and spinach over the cheese.
5. In a separate bowl, beat the eggs, milk, salt and pepper. Pour over the ingredients in the pan.
Spread the remaining cheese over the egg mixture.
6. Bake for 30 -40 minutes or until firm.
ENJOY!
Thursday, August 16, 2012
SMOKY MOUNTAIN CORN BREAD
A few years back, our family went on a vacation to the Smoky Mountains National Park. We went on a tour of an old grain mill. The grain mill sold cornmeal that they milled on site. Luckily, the cornmeal had a recipe for corn bread. Now, I do not know if it was the cornmeal or just the memories of the trip, but I love this corn bread. Enjoy!
SMOKY MOUNTAIN CORN BREAD
1/2 cup sugar
1 teaspoon salt
1 teaspoon baking powder
1 teaspoon baking soda
2 cups buttermilk
2 cups cornmeal
1/2 cup flour
4 tablespoons shortening
Combine sugar, salt, soda and powder in a bowl and add buttermilk. Add cornmeal and flour and combine. Add melted shortening to mixture. Heat pan and pour mixture into the hot pan. Bake at 350 degrees for 45- 60 minutes.
ENJOY!
SMOKY MOUNTAIN CORN BREAD
1/2 cup sugar
1 teaspoon salt
1 teaspoon baking powder
1 teaspoon baking soda
2 cups buttermilk
2 cups cornmeal
1/2 cup flour
4 tablespoons shortening
Combine sugar, salt, soda and powder in a bowl and add buttermilk. Add cornmeal and flour and combine. Add melted shortening to mixture. Heat pan and pour mixture into the hot pan. Bake at 350 degrees for 45- 60 minutes.
ENJOY!
Sunday, August 12, 2012
ZUCCHINI DEEP DISH
Zucchinis are plentiful at this time of year and we are always looking for a good way to use them up. This recipe makes a great snack or main meal. Serve it with a salad and it makes a great light summer meal. Enjoy!
ZUCCHINI DEEP DISH
1 package refrigerated crescent rolls
2 teaspoons Dijon mustard
4 cups zucchini, thinly sliced
6 tablespoons butter
1 cup onion, coarsely chopped
2 tablespoons parsley minced
1/4 teaspoon salt
1 clove garlic, minced
1/2 teaspoon black pepper
1/4 teaspoon basil
1/2 teaspoon oregano
2 eggs beaten
2 cups mozzarella, shredded
Preheat oven to 375 degrees. Press the crescent rolls into a jelly pan to form a crust. Spread the Dijon over the crescent crust. Melt butter in a saute pan. Saute zucchini, onion and seasonings until tender, about 10 minutes. Whisk eggs in a large bowl; add cheese and sauteed vegetables, tossing lightly to combine. Pour mixture over the crust. Bake 20-25 minutes. Cut into wedges to serve. This dish can be served warm or at room temperature. ENJOY!
ZUCCHINI DEEP DISH
1 package refrigerated crescent rolls
2 teaspoons Dijon mustard
4 cups zucchini, thinly sliced
6 tablespoons butter
1 cup onion, coarsely chopped
2 tablespoons parsley minced
1/4 teaspoon salt
1 clove garlic, minced
1/2 teaspoon black pepper
1/4 teaspoon basil
1/2 teaspoon oregano
2 eggs beaten
2 cups mozzarella, shredded
Preheat oven to 375 degrees. Press the crescent rolls into a jelly pan to form a crust. Spread the Dijon over the crescent crust. Melt butter in a saute pan. Saute zucchini, onion and seasonings until tender, about 10 minutes. Whisk eggs in a large bowl; add cheese and sauteed vegetables, tossing lightly to combine. Pour mixture over the crust. Bake 20-25 minutes. Cut into wedges to serve. This dish can be served warm or at room temperature. ENJOY!
Saturday, August 11, 2012
EMILY'S BLUEBERRY FRUIT LEATHER - BLUE RIBBON DANE COUNTY FAIR
It is fair time in Wisconsin and Emily had another great year with food entries. This recipe won a blue ribbon and a merit award. This recipe is for blueberry, but just about any fruit can be used. Emily entered blueberry and strawberry fruit leathers. Give them a try and you won't want store bought fruit roll ups again.
EMILY'S BLUEBERRY FRUIT LEATHER - BLUE RIBBON DANE COUNTY FAIR
2 cups blueberries
3 tablespoons water
1 cup unsweetened applesauce
1/4 cup honey
2 teaspoons lemon juice
1. Place the blueberries and water in a saucepan over medium high heat and bring to a low boil. Reduce heat to medium low and simmer for 10 minutes.
2. Remove from heat and add remaining ingredients. Blend in a mixer until smooth.
3. Place in dehydrator for 8 - 12 hours until dry. Peel off sheet and roll in wax paper.
ENJOY!
EMILY'S BLUEBERRY FRUIT LEATHER - BLUE RIBBON DANE COUNTY FAIR
2 cups blueberries
3 tablespoons water
1 cup unsweetened applesauce
1/4 cup honey
2 teaspoons lemon juice
1. Place the blueberries and water in a saucepan over medium high heat and bring to a low boil. Reduce heat to medium low and simmer for 10 minutes.
2. Remove from heat and add remaining ingredients. Blend in a mixer until smooth.
3. Place in dehydrator for 8 - 12 hours until dry. Peel off sheet and roll in wax paper.
ENJOY!
Friday, August 10, 2012
PERFECT GLAZED CARROTS
This is a side dish that my wife loves when I make it. My daughter is not crazy for cooked carrots, but everyone has to sacrifice once in a while. This recipe is a quick and easy way to dress up carrots. Give it a try. Enjoy!
PERFECT GLAZED CARROTS
1 pound carrots, peeled and cut 1/4" on the bias
1/2 teaspoon salt
3 tablespoons sugar
1/2 cup water
1 tablespoon butter
2 teaspoons lemon juice
black pepper to taste
Bring the carrots, salt, 1 tablespoon brown sugar, and water to a boil in a 12" covered sauce pan over a medium high heat. Reduce heat to medium and simmer; stirring occasionally for 5 minutes. Uncover and increase heat to high and simmer rapidly, until liquid is reduced to 2 tablespoons, about 1-2 minutes. Add butter and remaining brown sugar, toss carrots to coat, stir frequently until carrots are tender and glaze is light gold, about three minutes. Off heat, add lemon juice, toss to coat. Add pepper to taste and serve. ENJOY!
PERFECT GLAZED CARROTS
1 pound carrots, peeled and cut 1/4" on the bias
1/2 teaspoon salt
3 tablespoons sugar
1/2 cup water
1 tablespoon butter
2 teaspoons lemon juice
black pepper to taste
Bring the carrots, salt, 1 tablespoon brown sugar, and water to a boil in a 12" covered sauce pan over a medium high heat. Reduce heat to medium and simmer; stirring occasionally for 5 minutes. Uncover and increase heat to high and simmer rapidly, until liquid is reduced to 2 tablespoons, about 1-2 minutes. Add butter and remaining brown sugar, toss carrots to coat, stir frequently until carrots are tender and glaze is light gold, about three minutes. Off heat, add lemon juice, toss to coat. Add pepper to taste and serve. ENJOY!
Tuesday, August 7, 2012
GRANDMA MARGE'S VEGETARIAN BAKED BEANS
Grandma Marge has always been a great cook. She is one those people who rarely uses a recipe, but just knows the right ratios. This is a recipe of hers that we have used for family gatherings and potlucks. The beans are always a crowd pleaser. Enjoy!
GRANDMA MARGE'S VEGETARIAN BAKED BEANS
36 ounces northern white beans
8 ounces tomato sauce
1 large onion, sliced
1 dash salt
1 dash pepper
1 teaspoon mustard
1/2 cup honey
1/2 cup molasses
Combine the ingredients and bake for 45 minutes at 325 degrees.
ENJOY!
GRANDMA MARGE'S VEGETARIAN BAKED BEANS
36 ounces northern white beans
8 ounces tomato sauce
1 large onion, sliced
1 dash salt
1 dash pepper
1 teaspoon mustard
1/2 cup honey
1/2 cup molasses
Combine the ingredients and bake for 45 minutes at 325 degrees.
ENJOY!
Saturday, August 4, 2012
BANANA CAKE
The same weekend that I spoke about in the last post, my sister, Jane, asked if I would make this Banana Cake. Her sister-in-law, Michelle Petrie had given this recipe to her and I get to share it with you. This cake has a great banana flavor and disappears quickly in our house.
BANANA CAKE
2 1/2 cups flour
1 2/3 cups sugar
1 1/4 teaspoons baking powder
1 1/2 teaspoons baking soda
1/2 teaspoon salt
2/3 cups shortening
2/3 cups buttermilk
1 1/4 cups bananas, smashed
2 eggs
1. Preheat oven to 350 degrees.
2. Spray a 9x13 pan with Pam.
3. Combine the ingredients and mix until moist.
4. Pour into pan and bake for 50 minutes or until done.
ENJOY!
BANANA CAKE
2 1/2 cups flour
1 2/3 cups sugar
1 1/4 teaspoons baking powder
1 1/2 teaspoons baking soda
1/2 teaspoon salt
2/3 cups shortening
2/3 cups buttermilk
1 1/4 cups bananas, smashed
2 eggs
1. Preheat oven to 350 degrees.
2. Spray a 9x13 pan with Pam.
3. Combine the ingredients and mix until moist.
4. Pour into pan and bake for 50 minutes or until done.
ENJOY!
PAIN PERDU (BANANA BREAD FRENCH TOAST)
About ten years ago, my sister passed away from cancer. During her last six months, I drove up to the Twin Cities to spend the weekends with her as much as possible. I will never regret taking the time to spend with my sister and I thank my family for giving me the time. One weekend when I was visiting, Jane said she had a craving for bananas. We would watch The Food Network to pass the time and Emeril Lagasse made Pain Perdu. Jane asked if I would make it for her and I did it in a heartbeat. I still remember how much she enjoyed the meal. For the Banana Bread recipe, you can use my Aunt Florence's recipe which I posted here earlier or one of your own. Make this for someone special to you and enjoy this recipe.
PAIN PERDU (BANANA BREAD FRENCH TOAST)
1 orange
3 eggs
3/4 cup milk
1/2 teaspoon cinnamon
1/8 teaspoon nutmeg, grated
2 tablespoons sugar
1/2 tablespoon vanilla
8 slices banana bread
8 tablespoons butter
2 tablespoons cold butter
2 tablespoons brown sugar
2 bananas, thickly sliced
1/2 cup Meyer's Rum
2 cups maple syrup, warmed
whipped cream
powdered sugar
1. Over a bowl, zest the orange. Cut the orange in half and squeeze the juice in with the zest. Add the milk, cinnamon, nutmeg, sugar and vanilla; whisk until the sugar is dissolved.
2. In a saute pan melt 2 tablespoons of butter. Dip two slices of banana bread into the egg mixture; coating each side evenly. Fry the bread in butter for 2-3 minutes on each side. Repeat the process until all the bread and butter are used.
3. In another saute pan, melt two tablespoons of cold butter. When the butter is melted, add the brown sugar and stir until it is dissolved. Add the bananas and saute for 1-2 minutes. Add the rum and flame.
4. Place 2 slices of the french toast banana bread in the center of a serving plate. Pour some of the warm syrup over the bread and spoon some of the warm bananas over the syrup. Garnish with whipped cream and powdered sugar.
ENJOY!
PAIN PERDU (BANANA BREAD FRENCH TOAST)
1 orange
3 eggs
3/4 cup milk
1/2 teaspoon cinnamon
1/8 teaspoon nutmeg, grated
2 tablespoons sugar
1/2 tablespoon vanilla
8 slices banana bread
8 tablespoons butter
2 tablespoons cold butter
2 tablespoons brown sugar
2 bananas, thickly sliced
1/2 cup Meyer's Rum
2 cups maple syrup, warmed
whipped cream
powdered sugar
1. Over a bowl, zest the orange. Cut the orange in half and squeeze the juice in with the zest. Add the milk, cinnamon, nutmeg, sugar and vanilla; whisk until the sugar is dissolved.
2. In a saute pan melt 2 tablespoons of butter. Dip two slices of banana bread into the egg mixture; coating each side evenly. Fry the bread in butter for 2-3 minutes on each side. Repeat the process until all the bread and butter are used.
3. In another saute pan, melt two tablespoons of cold butter. When the butter is melted, add the brown sugar and stir until it is dissolved. Add the bananas and saute for 1-2 minutes. Add the rum and flame.
4. Place 2 slices of the french toast banana bread in the center of a serving plate. Pour some of the warm syrup over the bread and spoon some of the warm bananas over the syrup. Garnish with whipped cream and powdered sugar.
ENJOY!
Friday, August 3, 2012
GREAT AUNT FLORENCE'S BANANA BREAD
When I was a child, my Granny Patwell would have the entire family over for dinner just about every Saturday night. She lived in a little two bedroom home in St. Paul and the house would be full of cousins and extended relations. That little house was really a home. One of the extended relatives that would come on Saturdays was Great Aunt Florence and her claim to fame was her banana bread. My family would pick up Aunt Florence on the way to Granny's house. She would always laugh and tell stories about my dad. The ride was always more fun with Florence and I knew we would get to have her banana bread with the dinner. This my way of keeping her memories alive. Enjoy this recipe and remember how a small loaf of bread can bring such happiness.
GREAT AUNT FLORENCE'S BANANA BREAD
1 cup sugar
1/2 cup butter
2 tablespoons milk
1 teaspoon vanilla
2 eggs, beaten
4 bananas, smashed
2 cups flour
1 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon cream of tartar
3/4 cup chopped walnuts
Cream the sugar and butter. Combine the remaining ingredients. Pour into a greased 9x5x3 loaf pan and bake at 350 degrees for 60 minutes.
ENJOY!
GREAT AUNT FLORENCE'S BANANA BREAD
1 cup sugar
1/2 cup butter
2 tablespoons milk
1 teaspoon vanilla
2 eggs, beaten
4 bananas, smashed
2 cups flour
1 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon cream of tartar
3/4 cup chopped walnuts
Cream the sugar and butter. Combine the remaining ingredients. Pour into a greased 9x5x3 loaf pan and bake at 350 degrees for 60 minutes.
ENJOY!
Wednesday, August 1, 2012
CREAMY CUCUMBER SALAD - DADDY'S DELI NIGHT
Usually when I make Cucumber Salad, I make a Creamy Cucumber Salad too. My wife, Terri, likes this cucumber salad better. Both are great and worth the time. Give them a try and you decide. I can not decide so I make both. Peace in the family!
CREAMY CUCUMBER SALAD
1/2 cup miracle whip or mayonnaise
1/2 teaspoon salt
1 teaspoon dill weed
1/8 teaspoon pepper
2 medium cucumbers, peeled and thinly sliced
Mix all the ingredients. Cover and refrigerate at least 4 hours. The salad dressing will thin as the cucumbers release their moisture. ENJOY!
CREAMY CUCUMBER SALAD
1/2 cup miracle whip or mayonnaise
1/2 teaspoon salt
1 teaspoon dill weed
1/8 teaspoon pepper
2 medium cucumbers, peeled and thinly sliced
Mix all the ingredients. Cover and refrigerate at least 4 hours. The salad dressing will thin as the cucumbers release their moisture. ENJOY!
CUCUMBER SALAD-DADDY'S DELI NIGHT
We are in the middle of cucumber season from the garden. This recipe is a quick easy cucumber salad that my Granny Patwell would make. She always had a garden and she would send us out to pick the cucumbers for her. So whenever I make this salad I think of Granny and the fun we would have at her house. I hope these recipes will become memories for you and your families. ENJOY!
CUCUMBER SALAD
2 medium cucumbers, peeled and thinly sliced
2/3 cup cider vinegar
4 tablespoons sugar
1 teaspoon salt
1/4 teaspoon pepper
Place the cucumber in a bowl. Combine the remaining ingredients; pour over cucumbers. Cover and refrigerate, stirring occasionally, at least 3 hours. Enjoy!
CUCUMBER SALAD
2 medium cucumbers, peeled and thinly sliced
2/3 cup cider vinegar
4 tablespoons sugar
1 teaspoon salt
1/4 teaspoon pepper
Place the cucumber in a bowl. Combine the remaining ingredients; pour over cucumbers. Cover and refrigerate, stirring occasionally, at least 3 hours. Enjoy!
Monday, July 30, 2012
REFRIGERATOR SOUR DILL PICKLES
In my previous post, I professed my love of pickles. A sweet pickle is good, but a good sour dill pickle can not be beat. This is another refrigerated pickle, which means it must be kept refrigerated. This pickle will last up to two months, if they are not eaten up by then. This recipe will make one quart of pickles, but can be increased if you are blessed with an abundant harvest. They make great gifts. This pickle recipe will give you a nice crisp sour dill. During the summer season, we make sure we have a least one jar in the refrigerator at all times. It helps keep us ahead the cucumber harvest. ENJOY!
REFRIGERATOR SOUR DILL PICKLES
2-3 medium cucumbers, thinly sliced
1-2 dill weed heads
2 cloves garlic, minced
1 cups water
1 1/2 cups apple cider vinegar
3 tablespoons sugar
2 tablespoons plus 2 teaspoons kosher salt
1 teaspoon mustard seeds
1/4 teaspoon turmeric
1 teaspoon celery seed
1 teaspoon pickling spice
Place the garlic, dill weed and cucumbers in a quart canning jar. Combine the remaining ingredients in a sauce pan and bring to a boil for 4 minutes. Carefully pour the hot pickling over the cucumbers in the jar. Cool to room temperature and top off the jar with additional pickling juice. Cover the jar with a lid and refrigerate. The pickle will be ready in 24 hours.
ENJOY!
REFRIGERATOR SOUR DILL PICKLES
2-3 medium cucumbers, thinly sliced
1-2 dill weed heads
2 cloves garlic, minced
1 cups water
1 1/2 cups apple cider vinegar
3 tablespoons sugar
2 tablespoons plus 2 teaspoons kosher salt
1 teaspoon mustard seeds
1/4 teaspoon turmeric
1 teaspoon celery seed
1 teaspoon pickling spice
Place the garlic, dill weed and cucumbers in a quart canning jar. Combine the remaining ingredients in a sauce pan and bring to a boil for 4 minutes. Carefully pour the hot pickling over the cucumbers in the jar. Cool to room temperature and top off the jar with additional pickling juice. Cover the jar with a lid and refrigerate. The pickle will be ready in 24 hours.
ENJOY!
REFRIGERATOR BREAD & BUTTER PICKLES
I have to admit to a weakness for pickles. Sweet or sour, I love them. Fortunately, I found this recipe for homemade pickles that are as good as they get for Bread & Butter pickles. They go great with hamburgers and sandwiches. The jars disappear quickly in our refrigerator, since I am not the only pickle thief in the family. This recipe is a refrigerator pickle, which means they are not processed and need to be kept in the refrigerator. They will stay good for up to two months, but they will be eaten up before that long. Give them a try and enjoy!
REFRIGERATOR BREAD & BUTTER PICKLES
1/2 onion, sliced
2 medium cucumber, thinly sliced
1-2 heads dill weed
1 cup water
1 cup apple cider vinegar
1 1/2 cups sugar
pinch kosher salt
1/2 teaspoon mustard seeds
1/2 teaspoon turmeric
1/2 teaspoon celery seed
1/2 teaspoon pickling spice
Place the onion, dill weed heads and cucumber slices in quart canning jar. Place the remaining ingredients in a saucepan and bring to a boil for 4 minutes. Carefully pour the hot pickling liquid over the onions and cucumbers, completely filling the jar. Allow to cool to room temperature and top off the jar with additional pickling liquid. Cover the jars with lids. Refrigerate.
The pickles will be ready in 24 hours and better the longer they are in the jar.
ENJOY!
REFRIGERATOR BREAD & BUTTER PICKLES
1/2 onion, sliced
2 medium cucumber, thinly sliced
1-2 heads dill weed
1 cup water
1 cup apple cider vinegar
1 1/2 cups sugar
pinch kosher salt
1/2 teaspoon mustard seeds
1/2 teaspoon turmeric
1/2 teaspoon celery seed
1/2 teaspoon pickling spice
Place the onion, dill weed heads and cucumber slices in quart canning jar. Place the remaining ingredients in a saucepan and bring to a boil for 4 minutes. Carefully pour the hot pickling liquid over the onions and cucumbers, completely filling the jar. Allow to cool to room temperature and top off the jar with additional pickling liquid. Cover the jars with lids. Refrigerate.
The pickles will be ready in 24 hours and better the longer they are in the jar.
ENJOY!
Sunday, July 29, 2012
KAREN'S ANTIPASTO SALAD - DADDY'S DELI NIGHT
This recipe makes a large salad that is great for potlucks or large gatherings. You may want to cut it in half for your family. Feel free to add or subtract your favorite vegetables and make this salad your own. It is addictive and tasty. Give it a try!
KAREN'S ANTIPASTO SALAD - DADDY'S DELI NIGHT
1 small head cauliflower, broken into flowerets
1 green pepper, sliced
1 large carrot, peeled and sliced
1 large onion, sliced
4 stalks celery, cut into bite size chucks
1 cup fresh mushrooms
1 jar stuffed green olives, drained
1 can black olives, drained
1 jar pepperoncini, drained
1 pint cherry tomatoes
1 cup olive oil
1 cup red wine vinegar
1/2 cup white wine vinegar
1/2 cup sugar
2 teaspoons salt
1/4 teaspoon black pepper
1 teaspoon oregano leaves, crushed
Combine vegetables in a large bowl. Combine remaining ingredients; pour over the vegetable and mix well. Cover and chill at least 12 hours, stirring several times while marinating. ENJOY!
KAREN'S ANTIPASTO SALAD - DADDY'S DELI NIGHT
1 small head cauliflower, broken into flowerets
1 green pepper, sliced
1 large carrot, peeled and sliced
1 large onion, sliced
4 stalks celery, cut into bite size chucks
1 cup fresh mushrooms
1 jar stuffed green olives, drained
1 can black olives, drained
1 jar pepperoncini, drained
1 pint cherry tomatoes
1 cup olive oil
1 cup red wine vinegar
1/2 cup white wine vinegar
1/2 cup sugar
2 teaspoons salt
1/4 teaspoon black pepper
1 teaspoon oregano leaves, crushed
Combine vegetables in a large bowl. Combine remaining ingredients; pour over the vegetable and mix well. Cover and chill at least 12 hours, stirring several times while marinating. ENJOY!
Saturday, July 28, 2012
VEGETARIAN MUSHROOM LETTUCE WRAPS - LIKE P.F. CHANGS
My daughter, Emily, had her confirmation this past spring. After the ceremony, she could choose where we went for a celebration dinner. She picked P.F. Chang's, since she loves their lettuce wraps. CMT had a show which tries to replicate restaurant recipes with Todd Wilbur. He copied the Chicken Lettuce Wrap recipe and I adapted it to a vegetarian wrap. Give it a try and you will be pleasantly surprised.
VEGETARIAN MUSHROOM LETTUCE WRAPS
Table Sauce
1/2 cup warm water
2 tablespoons plus 1 teaspoon sugar
3 tablespoons soy sauce
1 tablespoon rice vinegar
1 tablespoon chopped green onions
1 teaspoon Chinese hot mustard
1 teaspoon shiracha sauce
Lettuce Wrap Sauce
1 tablespoon plus 1/2 teaspoon black mushroom soy sauce
5 tablespoons water
5 tablespoons sugar
1 tablespoon oyster sauce
1 tablespoon hoisin sauce
1 tablespoon Shao Hsing rice cooking wine
1 teaspoon corn starch
Filling
1 pound mushrooms quartered
8 ounces water chestnuts, diced
8 ounces bamboo shoots, chopped
3 tablespoons vegetable oil
1/4 teaspoon salt
1/4 teaspoon pepper
1 tablespoon plus 1 teaspoon garlic
2 teaspoons minced ginger
1/2 cup chopped scallions
6 iceberg lettuce cups
1 cup chow mien noodles
1. Combine the table sauce ingredients and set aside.
2. Combine the lettuce wrap sauce ingredients together.
3. Cut the bottom 1" off the iceberg lettuce and peel off the leaves for the wraps.
4 Heat up your wok or fry pan. Place the mushrooms and oil into the wok and saute for 3-5 minutes. Add the remaining filling ingredients and cook for 2 minutes. Add the lettuce wrap sauce and cook until the sauce thickens.
4. Serve the lettuce wraps with the table sauce and noodles.
ENJOY!
VEGETARIAN MUSHROOM LETTUCE WRAPS
Table Sauce
1/2 cup warm water
2 tablespoons plus 1 teaspoon sugar
3 tablespoons soy sauce
1 tablespoon rice vinegar
1 tablespoon chopped green onions
1 teaspoon Chinese hot mustard
1 teaspoon shiracha sauce
Lettuce Wrap Sauce
1 tablespoon plus 1/2 teaspoon black mushroom soy sauce
5 tablespoons water
5 tablespoons sugar
1 tablespoon oyster sauce
1 tablespoon hoisin sauce
1 tablespoon Shao Hsing rice cooking wine
1 teaspoon corn starch
Filling
1 pound mushrooms quartered
8 ounces water chestnuts, diced
8 ounces bamboo shoots, chopped
3 tablespoons vegetable oil
1/4 teaspoon salt
1/4 teaspoon pepper
1 tablespoon plus 1 teaspoon garlic
2 teaspoons minced ginger
1/2 cup chopped scallions
6 iceberg lettuce cups
1 cup chow mien noodles
1. Combine the table sauce ingredients and set aside.
2. Combine the lettuce wrap sauce ingredients together.
3. Cut the bottom 1" off the iceberg lettuce and peel off the leaves for the wraps.
4 Heat up your wok or fry pan. Place the mushrooms and oil into the wok and saute for 3-5 minutes. Add the remaining filling ingredients and cook for 2 minutes. Add the lettuce wrap sauce and cook until the sauce thickens.
4. Serve the lettuce wraps with the table sauce and noodles.
ENJOY!
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