cucumbers, thinly sliced - about three
1 sm all white onion, thinly sliced
1 cup white vinegar
1/2 cup water
3/4 cup white sugar
1 teaspoon dried dill, or to taste
Toss together the cucumbers and onion in a large bowl. Combine the vinegar, water and sugar in a saucepan over medium-high heat. Bring to a boil, and pour over the cucumber and onions. Stir in dill, cover, and refrigerate until cold. This can also be eaten at room temperature, but be sure to all ow the cucumbers to marinate for at least 1 hour.
Sunday, December 26, 2010
Clam Chowder
I am not sure if Mom meant to make a white sauce using separate ingredients from what is listed, or using the flour, butter, half & half and salt here. I am going to assume she meant using those ingredients.... although that would make a large batch of white sauce. Try as you may. But, if you are making this for guests, you may want to try making it beforehand to test it out!
2 cans baby shrimp and juice
1 cup finely chopped onions or dried onions
1 cup chopped celery
2 cups finely cut potatoes
¾ cup butter
1 quart half & half
½ cup flour
½ teaspoon salt
pepper to taste
½ teaspoon sugar
1 to 2 tablespoons red wine vinegar
Make white sauce. Combine with the rest and cook in crock pot.
2 cans baby shrimp and juice
1 cup finely chopped onions or dried onions
1 cup chopped celery
2 cups finely cut potatoes
¾ cup butter
1 quart half & half
½ cup flour
½ teaspoon salt
pepper to taste
½ teaspoon sugar
1 to 2 tablespoons red wine vinegar
Make white sauce. Combine with the rest and cook in crock pot.
Chocolate Cream Pie
(makes 2 pies)
½ c cocoa
1 ¾ c sugar
½ c flour
dash of salt
4 c whole milk
½ cube butter
4 eggs
1 t vanilla
Mix dry ingredients together. Add milk and butter. Cook on medium until comes to rolling boil. Stir once in awhile so pudding won’t scorch. When it thickens, remove from stove. Add vanilla. Beat the eggs slightly. Then add a little bit of the hot pudding to the eggs and whisk. Then add this mixture into the hot pudding and whisk together. Let pudding set until room temperature. Pour into baked pie crusts. Put pies into refrigerator uncovered until cold, then cover. Note of interest: Replace water with orange juice in pie crusts if homemade.
½ c cocoa
1 ¾ c sugar
½ c flour
dash of salt
4 c whole milk
½ cube butter
4 eggs
1 t vanilla
Mix dry ingredients together. Add milk and butter. Cook on medium until comes to rolling boil. Stir once in awhile so pudding won’t scorch. When it thickens, remove from stove. Add vanilla. Beat the eggs slightly. Then add a little bit of the hot pudding to the eggs and whisk. Then add this mixture into the hot pudding and whisk together. Let pudding set until room temperature. Pour into baked pie crusts. Put pies into refrigerator uncovered until cold, then cover. Note of interest: Replace water with orange juice in pie crusts if homemade.
Blueberry Buckle
1/2 cup shortening
3/4 cup sugar
1 egg
2 cups sifted all-purpose flour
2 1/2 teaspoons baking powder
1/4 teaspoon salt
1/2 cup milk
2 cups fresh blueberries
Crumb Topping
1/2 cup sugar
1/2 cup sifted all-purpose flour
1/2 teaspoon ground cinnamon
1/4 cup butter or margarine
OVEN 350°
Thoroughly cream shortening and sugar; add egg and beat till light and fluffy. Sift together flour, baking powder, and salt; add to creamed mixture alternately with milk. Spread in greased 11x7x1-inch pan. Top with berries. Mix dry crumb topping ingredients; cut in butter till crumbly; sprinkle over berries. Bake at 350° for 45 minutes. Cut in squares. Serve warm.
3/4 cup sugar
1 egg
2 cups sifted all-purpose flour
2 1/2 teaspoons baking powder
1/4 teaspoon salt
1/2 cup milk
2 cups fresh blueberries
Crumb Topping
1/2 cup sugar
1/2 cup sifted all-purpose flour
1/2 teaspoon ground cinnamon
1/4 cup butter or margarine
OVEN 350°
Thoroughly cream shortening and sugar; add egg and beat till light and fluffy. Sift together flour, baking powder, and salt; add to creamed mixture alternately with milk. Spread in greased 11x7x1-inch pan. Top with berries. Mix dry crumb topping ingredients; cut in butter till crumbly; sprinkle over berries. Bake at 350° for 45 minutes. Cut in squares. Serve warm.
Artichoke Dip
1 cup Parmesan Cheese
1 cup artichoke hearts chopped
5 garlic cloves chopped fine
1 cup mayo
salt and pepper to taste
Can bake in bread bowl. Baste bread and baggettes with butter and garlic and toast. Bake at 350° for ½ hour.
1 cup artichoke hearts chopped
5 garlic cloves chopped fine
1 cup mayo
salt and pepper to taste
Can bake in bread bowl. Baste bread and baggettes with butter and garlic and toast. Bake at 350° for ½ hour.
Apple Butter
by Glenda & Holly
4 cups peeled & chopped apples
¾ cup dark brown sugar packed
2 tbs balsamin vinegar
¼ cup butter divided
1 tbs ground cinnamon
½ tsp salt
¼ tsp cloves
1 ½ tsp vanilla
Combine apples, sugar, cinnamon, vinegar, 2 tbs butter, salt and cloves. Cook in low crockpot for 8 hours. Then stir in remaining butter and vanilla. Let cool completely. Makes 2 cups.
4 cups peeled & chopped apples
¾ cup dark brown sugar packed
2 tbs balsamin vinegar
¼ cup butter divided
1 tbs ground cinnamon
½ tsp salt
¼ tsp cloves
1 ½ tsp vanilla
Combine apples, sugar, cinnamon, vinegar, 2 tbs butter, salt and cloves. Cook in low crockpot for 8 hours. Then stir in remaining butter and vanilla. Let cool completely. Makes 2 cups.
Wednesday, August 25, 2010
Taco Soup
A recent article I read made me realize it is just as important to add recipes that we have now as it is to put in recipes by Mom. They are each a part of our lives, from different times, different places, different circumstances. But they are all family recipes, no matter how you look at it!
This Soup is one of the easiest soups that can be made. Almost every daughter in our family makes it, each with a different added touch. This version is my own (Hope's) that I have made for our family on many occasions. And, being the crock pot fan that I am, that is the main tool you will use for this recipe!
Into Crock Pot place two frozen boneless chicken breasts. Generously cover with Taco Seasoning. (I use it from a container from Sam's Club, but one individual packet will work.) Pour one small can tomato sauce over that, and one can of water on top of that. Then pour the following into the crock pot, *draining the necessary items: *corn, *black beans, chilli beans, diced tomatoes, chicken stock. Cook on Low until dinner time (8-10 hours) or High 4-5 hours. About an hour before dinner shred the chicken and give it all a good stir. If you need to add more liquid, now's the time so you don't water down the flavor. Add enough water to give you a broth to your desired thick/thinness. Serve on it's own or over Frito corn chips and top with shredded cheese, sour cream and guacamole. Yummm!
This Soup is one of the easiest soups that can be made. Almost every daughter in our family makes it, each with a different added touch. This version is my own (Hope's) that I have made for our family on many occasions. And, being the crock pot fan that I am, that is the main tool you will use for this recipe!
Into Crock Pot place two frozen boneless chicken breasts. Generously cover with Taco Seasoning. (I use it from a container from Sam's Club, but one individual packet will work.) Pour one small can tomato sauce over that, and one can of water on top of that. Then pour the following into the crock pot, *draining the necessary items: *corn, *black beans, chilli beans, diced tomatoes, chicken stock. Cook on Low until dinner time (8-10 hours) or High 4-5 hours. About an hour before dinner shred the chicken and give it all a good stir. If you need to add more liquid, now's the time so you don't water down the flavor. Add enough water to give you a broth to your desired thick/thinness. Serve on it's own or over Frito corn chips and top with shredded cheese, sour cream and guacamole. Yummm!
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