Sweet N' Sour Green Beans
-
4 Cups Fresh
Green Beans
- 2 Strips
bacon
- 1 Small Onion
sliced
- 1/4 Cup
vinegar
- 1/4 Cup
broth
- 1 T.
Sugar
- 1/2
tsp. Salt
- 1/2 tsp.
Pepper
Brown bacon until crisp. Crumble and set
aside. Sauté onions in bacon drippings until golden. Do not brown.
Pour off excess fat. Add liquids and seasonings to onions.
Simmer for a few minutes and pour over beans. Add crumbled bacon
and serve. 8 servings.
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Rhubarb Crumble
-
2 Cups
rhubarb, cut up
- 1 Cup Flour
- 1 Cup Sugar
- 1/2 tsp.
Baking Powder
- 3/4 tsp. salt
-
1 egg
-
1/3 Cup Melted
Butter
-
1/2 tsp. Cinnamon
Place rhubarb in large pie pan or baking dish.
Combine flour, sugar, baking powder, salt and egg. Mix with fork
until crumbly. Drizzle butter over top. Sprinkle with
cinnamon. Bake at 350 for 30 t0 40 minutes. 8 servings.
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No Cook Freezer Corn
-
15 Cups Corn - cut from the cob
- 3/4 Cups Sugar
-
1 Tsp Salt
-
5 Cups ICE Water
Stir and let stand for 5 minutes. Stir
again, bag and freeze.
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Grandma's Freezer Corn
-
4 Qts of corn - cut from the cob
(approximately 14 ears)
-
3 C. Water
-
4 Tsp. Salt
-
1 Tlbs Sugar
-
1/4 lb of butter
Place all ingredients into a large kettle and
boil for 5 mins. Cool completely and place in containers or
freezer bags.
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Sizzling Split
Potatoes
-
10 Med red
potatoes or 25 new potatoes
-
3 TBLS of butter
-
5 TBLS of Olive
Oil
-
Sea Salt
For larger potatoes,
preheat oven to 425, for new potatoes to 400.
Put each potato in the
bowl of a wooden spoon and cut across at about 1/2"
intervals.
Using a sauce pan that
can transfer to the oven, place potatoes, butter and oil
and heat until sizzling.
Turn potatoes well,
putting them in upside down first, then right side up and
spoon the oil/butter over them. Leave in until
browned, about 10mins.
Sprinkle each potato
well with salt and place in oven. Bake larger potatoes
for about an hour-ten, smaller for approximately 40 mins,
testing to see if soft.
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Cucumber
Salad
-
2-4 Ripe
Cucumbers
-
Sliced Onion
-
Fresh Garlic
-
Fresh Dill
-
Vinegar
-
Sugar
-
Water
Peel and Slice
cucumbers to desired thickness. Place in a strainer
with a pan under to catch the juice and salt well.
Leave sit for at least 15 mins.
While cucumber sit,
make dressing. Combine 1/2 cup of warm water, 1/2
cup of vinegar and 1/2 cup of sugar (you can increase or
decrease your dressing amount by just using equal parts
of vinegar, sugar, water). Wisp well an allow to
rest.
In the meantime,
squeeze as much juice from your cucumbers as possible.
Discard the juice. Place your cucumbers,
onion and dressing into a bowl. Sprinkle with
fresh dill and add garlic to your liking.
Chill in fridge for
at least an hour. |
Raspberry Pie
Topping:
-
6 Cups of
fresh Raspberries, divided
-
1 Cup Sugar
-
3 Tbls Cornstarch
-
1/2 Cup water
Cream Filling:
- 1 Cup
light whipped topping
-
1 Package (8 oz)
cream cheese, softened
-
1 Cup
confectioners' sugar
-
1 Graham cracker
crust (8 inch)
Mash about 2 cups raspberries to measure 1 cup;
place in a saucepan. Add sugar, cornstarch and water. Bring
to a boil, stirring constantly; cook and stir 2 mins longer.
Strain to remove seeds if desired. Cool to room temp, about 20
mins. Make filling, beat whipped topping , cream cheese and
confectioners' sugar in a bowl. Spread into crust. Top with
remaining raspberries. Pour cooled raspberry sauce over top.
Refrigerate until set, about 3 hours. Store in refrigerator.
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