1 Bunch of Medium Sized Asparagus (1lb.)
2 tablespoons Extra Virgin Olive Oil
2 tablespoons Grated Parmesan Cheese
1 teaspoon lemon zest (freshly grated lemon-rind) - optional
Salt and Ground Black Pepper
Prepare the asparagus by rinsing them thoroughly, break off any tough, white bottoms and discard. Cut into 1-2 in. sections, slicing the asparagus at a slight diagonal.
Fill a medium sized saucepan halfway with water, bring to a boil. Add the asparagus, parboil and reduce heat slightly to a simmer. Drain the hot water.
While the asparagus is still hot, toss in a bowl with the olive oil, Parmesan, and lemon rind. Salt and pepper to taste. Serve warm or room temperature.
(Submitted by: Krystin Ramos)
1 tablespoon butter
1/4 sweet onion, chopped
1 pound fresh asparagus, trimmed
1 teaspoon chopped roasted garlic
2 teaspoons teriyaki sauce
Melt butter in a large skillet over medium heat. Saute onions until tender. Stir in asparagus and garlic; saute for 3 to 5 minutes, or until slightly cooked and heated through.
Drizzle with teriyaki sauce and serve immediately. (4 servings)
1/4 sweet onion, chopped
1 pound fresh asparagus, trimmed
1 teaspoon chopped roasted garlic
2 teaspoons teriyaki sauce
Melt butter in a large skillet over medium heat. Saute onions until tender. Stir in asparagus and garlic; saute for 3 to 5 minutes, or until slightly cooked and heated through.
Drizzle with teriyaki sauce and serve immediately. (4 servings)
16 fresh asparagus spears
16 slices sandwich bread, crusts removed
1 (8 ounce) package cream cheese, softened
8 bacon strips, cooked and crumbled
2 tablespoons minced fresh chives
1/4 cup butter or margarine, melted
3 tablespoons grated Parmesan cheese
Place asparagus in a skillet with a small amount of water; cook until crisp and tender, about 6-8 minutes. Drain and set aside.
Flatten bread with a rolling pin. Combine the cream cheese, bacon and chives; spread 1 tablespoonful on each slice of bread. Top with an asparagus spear. Roll up tightly; place seam side down on a greased baking sheet. Brush with butter and sprinkle with Parmesan cheese. Cut roll-ups in half. Bake at 400 degrees F for 10-12 minutes or until lightly browned. (10 servings)
16 slices sandwich bread, crusts removed
1 (8 ounce) package cream cheese, softened
8 bacon strips, cooked and crumbled
2 tablespoons minced fresh chives
1/4 cup butter or margarine, melted
3 tablespoons grated Parmesan cheese
Place asparagus in a skillet with a small amount of water; cook until crisp and tender, about 6-8 minutes. Drain and set aside.
Flatten bread with a rolling pin. Combine the cream cheese, bacon and chives; spread 1 tablespoonful on each slice of bread. Top with an asparagus spear. Roll up tightly; place seam side down on a greased baking sheet. Brush with butter and sprinkle with Parmesan cheese. Cut roll-ups in half. Bake at 400 degrees F for 10-12 minutes or until lightly browned. (10 servings)
1/4 cup olive oil
1/8 cup lemon juice
12 fresh asparagus spears
6 cups fresh spinach leaves
1/8 cup grated Parmesan cheese
1 tablespoon seasoned slivered almonds
Preheat a grill for low heat. Combine the lemon juice and olive oil on a plate. Place asparagus on the plate, and roll around to coat.
Grill asparagus for about 5 minutes, turning at least once, and brushing with the olive oil mixture. Remove from the grill, and place back onto the plate with the oil.
In a large bowl, combine the spinach, Parmesan cheese, and slivered almonds. Cut asparagus into bite size pieces, and add to the salad along with the lemon juice and oil from the plate. Toss to blend, then serve. (6 servings)
1/8 cup lemon juice
12 fresh asparagus spears
6 cups fresh spinach leaves
1/8 cup grated Parmesan cheese
1 tablespoon seasoned slivered almonds
Preheat a grill for low heat. Combine the lemon juice and olive oil on a plate. Place asparagus on the plate, and roll around to coat.
Grill asparagus for about 5 minutes, turning at least once, and brushing with the olive oil mixture. Remove from the grill, and place back onto the plate with the oil.
In a large bowl, combine the spinach, Parmesan cheese, and slivered almonds. Cut asparagus into bite size pieces, and add to the salad along with the lemon juice and oil from the plate. Toss to blend, then serve. (6 servings)
12 ounces dry fettuccini noodles
8 ounces fresh asparagus, trimmed and cut into 2 inch pieces
1/2 cup butter
2 cups heavy cream
3/4 cup grated Parmesan cheese
1/4 teaspoon garlic powder
1/4 teaspoon ground black pepper
1 pinch cayenne pepper
1/2 pound cooked ham, diced
Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente. Stir asparagus into pot in the last five minutes of cooking; drain.
While pasta is cooking, heat butter and cream in a medium saucepan over medium heat. When mixture begins to bubble, stir in Parmesan, garlic powder, pepper and cayenne. Continue cooking until mixture thickens, stirring occasionally. Stir in ham and heat through.
8 ounces fresh asparagus, trimmed and cut into 2 inch pieces
1/2 cup butter
2 cups heavy cream
3/4 cup grated Parmesan cheese
1/4 teaspoon garlic powder
1/4 teaspoon ground black pepper
1 pinch cayenne pepper
1/2 pound cooked ham, diced
Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente. Stir asparagus into pot in the last five minutes of cooking; drain.
While pasta is cooking, heat butter and cream in a medium saucepan over medium heat. When mixture begins to bubble, stir in Parmesan, garlic powder, pepper and cayenne. Continue cooking until mixture thickens, stirring occasionally. Stir in ham and heat through.
2 tablespoons extra virgin olive oil, divided
1/2 pound fresh asparagus, cut into 1 1/2 inch pieces
salt and pepper to taste
2 (10 inch) flour tortillas
4 ounces herbed goat cheese
1/4 cup chopped fresh cilantro
fresh cilantro sprigs, for garnish
Heat 1 tablespoon olive oil in a skillet over medium-low heat, and cook the asparagus, stirring occasionally, until tender and lightly browned. Season with salt and pepper, and remove from heat.
Spread one side of each tortilla with 1/2 the goat cheese. Place 1/2 the asparagus and 1/2 the cilantro on each tortilla, and fold tortillas in half over contents to form quesadillas. Brush the outsides of the quesadillas with remaining oil.
Place the quesadillas in a skillet over medium-low heat, and cook 3 minutes on each side, or until lightly browned. Cut in half and garnish with cilantro to serve. (4 servings)
1/2 pound fresh asparagus, cut into 1 1/2 inch pieces
salt and pepper to taste
2 (10 inch) flour tortillas
4 ounces herbed goat cheese
1/4 cup chopped fresh cilantro
fresh cilantro sprigs, for garnish
Heat 1 tablespoon olive oil in a skillet over medium-low heat, and cook the asparagus, stirring occasionally, until tender and lightly browned. Season with salt and pepper, and remove from heat.
Spread one side of each tortilla with 1/2 the goat cheese. Place 1/2 the asparagus and 1/2 the cilantro on each tortilla, and fold tortillas in half over contents to form quesadillas. Brush the outsides of the quesadillas with remaining oil.
Place the quesadillas in a skillet over medium-low heat, and cook 3 minutes on each side, or until lightly browned. Cut in half and garnish with cilantro to serve. (4 servings)
1 tablespoon butter
3 tablespoons olive oil
1/2 pound fresh asparagus, trimmed and cut into 1 inch pieces
1/2 pound fresh mushrooms, sliced
6 eggs
1 tablespoon water
1 teaspoon chopped fresh thyme
3 tablespoons freshly grated Parmesan cheese
1/2 cup shredded mozzarella cheese
Preheat oven to 325 degrees F (165 degrees C).
Melt butter in an oven-safe skillet over medium heat. Stir in olive oil and asparagus, and cook until the asparagus is tender, about 10 minutes. Stir in the mushrooms, and continue cooking about 5 minutes.
In a medium bowl, whisk together eggs, water, and thyme. Pour into the skillet, and reduce heat to low. Cover, and cook 5 minutes.
Transfer the skillet to the preheated oven. Bake 10 to 15 minutes, until eggs are no longer runny. Top the mixture with Parmesan cheese and mozzarella cheese. Turn on the broiler, and broil until cheeses are melted and lightly browned. (6 servings)
3 tablespoons olive oil
1/2 pound fresh asparagus, trimmed and cut into 1 inch pieces
1/2 pound fresh mushrooms, sliced
6 eggs
1 tablespoon water
1 teaspoon chopped fresh thyme
3 tablespoons freshly grated Parmesan cheese
1/2 cup shredded mozzarella cheese
Preheat oven to 325 degrees F (165 degrees C).
Melt butter in an oven-safe skillet over medium heat. Stir in olive oil and asparagus, and cook until the asparagus is tender, about 10 minutes. Stir in the mushrooms, and continue cooking about 5 minutes.
In a medium bowl, whisk together eggs, water, and thyme. Pour into the skillet, and reduce heat to low. Cover, and cook 5 minutes.
Transfer the skillet to the preheated oven. Bake 10 to 15 minutes, until eggs are no longer runny. Top the mixture with Parmesan cheese and mozzarella cheese. Turn on the broiler, and broil until cheeses are melted and lightly browned. (6 servings)
1 pound fresh asparagus, trimmed and cut into 1/2 inch pieces
10 slices bacon
2 (8 inch) unbaked pie shells
1 egg white, lightly beaten
4 eggs
1 1/2 cups half-and-half cream
1/4 teaspoon ground nutmeg
salt and pepper to taste
2 cups shredded Swiss cheese
Preheat oven to 400 degrees F (200 degrees C).
Place asparagus in a steamer over 1 inch of boiling water, and cover. Cook until tender but still firm, about 2 to 6 minutes. Drain and cool.
Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside.
Brush pie shells with beaten egg white. Sprinkle crumbled bacon and chopped asparagus into pie shells.
In a bowl, beat together eggs, cream, nutmeg, salt and pepper. Sprinkle Swiss cheese over bacon and asparagus. Pour egg mixture on top of cheese.
Bake uncovered in preheated oven until firm, about 35 to 40 minutes. Let cool to room temperature before serving. (12 servings)
10 slices bacon
2 (8 inch) unbaked pie shells
1 egg white, lightly beaten
4 eggs
1 1/2 cups half-and-half cream
1/4 teaspoon ground nutmeg
salt and pepper to taste
2 cups shredded Swiss cheese
Preheat oven to 400 degrees F (200 degrees C).
Place asparagus in a steamer over 1 inch of boiling water, and cover. Cook until tender but still firm, about 2 to 6 minutes. Drain and cool.
Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside.
Brush pie shells with beaten egg white. Sprinkle crumbled bacon and chopped asparagus into pie shells.
In a bowl, beat together eggs, cream, nutmeg, salt and pepper. Sprinkle Swiss cheese over bacon and asparagus. Pour egg mixture on top of cheese.
Bake uncovered in preheated oven until firm, about 35 to 40 minutes. Let cool to room temperature before serving. (12 servings)
12 oz can of beer
2 lbs of asparagus
1 cup of flour
Salt
Pepper
Garlic powder
Seasoned salt
Italian seasoning
Olive oil
Mix the flour and seasonings together.
Add the beer to the dry ingredients, mixing gently until thick enough to cling to the asparagus.
Cut the asparagus into two-inch pieces.
Heat the olive oil, then deep-fry the coated asparagus in 2 inches of olive oil until golden brown, turning once. (4-6 servings)
2 lbs of asparagus
1 cup of flour
Salt
Pepper
Garlic powder
Seasoned salt
Italian seasoning
Olive oil
Mix the flour and seasonings together.
Add the beer to the dry ingredients, mixing gently until thick enough to cling to the asparagus.
Cut the asparagus into two-inch pieces.
Heat the olive oil, then deep-fry the coated asparagus in 2 inches of olive oil until golden brown, turning once. (4-6 servings)
1 tablespoon olive oil
2 cloves garlic, minced
1 small onion, chopped
1 carrot, grated
2 small zucchini, diced
2 cups cabbage, shredded
2 cups chicken broth
1 (15 ounce) can diced tomatoes (OR) 2 cups fresh tomatoes, diced
1 (15 ounce) can cannelloni beans, drained
1 teaspoon dried rosemary
1/2 teaspoon dried basil
1/2 teaspoon crushed red pepper
Salt and pepper to taste
Heat olive oil in a large saucepan.
Saute garlic, onion, carrot and zucchini until tender.
Add cabbage and continue cooking until cabbage is tender.
Add remaining ingredients and cook over medium heat for 15 - 20 minutes.
2 cloves garlic, minced
1 small onion, chopped
1 carrot, grated
2 small zucchini, diced
2 cups cabbage, shredded
2 cups chicken broth
1 (15 ounce) can diced tomatoes (OR) 2 cups fresh tomatoes, diced
1 (15 ounce) can cannelloni beans, drained
1 teaspoon dried rosemary
1/2 teaspoon dried basil
1/2 teaspoon crushed red pepper
Salt and pepper to taste
Heat olive oil in a large saucepan.
Saute garlic, onion, carrot and zucchini until tender.
Add cabbage and continue cooking until cabbage is tender.
Add remaining ingredients and cook over medium heat for 15 - 20 minutes.
1 sm Head cabbage; cut in small pieces
4 tablespoons Butter
4 tablespoons Flour
1/2 teaspoon Salt
1/4 teaspoon Pepper
2 cups Milk
1/2 pound Cheddar cheese; grated
Butter
Preheat oven to 350 degrees F.
Cook cabbage in water 10 minutes; drain.
Make a white sauce of the butter, flour, salt, pepper and milk.
Layer cabbage, sauce and cheese in casserole, using 1/3 at a time. Dot with butter; bake a half hour. (10 servings)
4 tablespoons Butter
4 tablespoons Flour
1/2 teaspoon Salt
1/4 teaspoon Pepper
2 cups Milk
1/2 pound Cheddar cheese; grated
Butter
Preheat oven to 350 degrees F.
Cook cabbage in water 10 minutes; drain.
Make a white sauce of the butter, flour, salt, pepper and milk.
Layer cabbage, sauce and cheese in casserole, using 1/3 at a time. Dot with butter; bake a half hour. (10 servings)
2 pounds ground beef
1 cup chopped onion
1 (29 ounce) can tomato sauce
3 1/2 pounds chopped cabbage
1 cup uncooked white rice
1 teaspoon salt
2 (14 ounce) cans beef broth
Preheat oven to 350 degrees F (175 degrees C).
In a large skillet, brown beef in oil over medium high heat until redness is gone. Drain off fat.
In a large mixing bowl combine the onion, tomato sauce, cabbage, rice and salt. Add meat and mix all together. Pour mixture into a 9x13 inch baking dish. Pour broth over meat mixture and bake in the preheated oven, covered, for 1 hour. Stir, replace cover and bake for another 30 minutes. (12 servings)
1 cup chopped onion
1 (29 ounce) can tomato sauce
3 1/2 pounds chopped cabbage
1 cup uncooked white rice
1 teaspoon salt
2 (14 ounce) cans beef broth
Preheat oven to 350 degrees F (175 degrees C).
In a large skillet, brown beef in oil over medium high heat until redness is gone. Drain off fat.
In a large mixing bowl combine the onion, tomato sauce, cabbage, rice and salt. Add meat and mix all together. Pour mixture into a 9x13 inch baking dish. Pour broth over meat mixture and bake in the preheated oven, covered, for 1 hour. Stir, replace cover and bake for another 30 minutes. (12 servings)
14 - 16 cabbage leaves (large)
1 1/2 pound ground beef, cooked and drained
1/4 cup uncooked rice
1 large onion, diced and sauteed
1 egg, beaten
1/4 cup lemon juice
2/3 cup brown sugar
1/4 cup water
1 (15 ounce) can tomato sauce
1 (5 ounce) can mushrooms
Salt to taste
Cover leaves with boiling water. Simmer five minutes. Drain.
Combine meat, rice, onion, eggs and salt. Place a heaping tablespoon of mixture in the center of each cabbage leaf. Fold in sides to cover meat and roll. Tuck up ends.
Place in large saucepan, open sides down. Combine remaining ingredients. Pour over cabbage rolls. Bring to a boil, then reduce heat.
Simmer covered for 1-1/2 hours, basting occasionally. (Serves 6)
1 1/2 pound ground beef, cooked and drained
1/4 cup uncooked rice
1 large onion, diced and sauteed
1 egg, beaten
1/4 cup lemon juice
2/3 cup brown sugar
1/4 cup water
1 (15 ounce) can tomato sauce
1 (5 ounce) can mushrooms
Salt to taste
Cover leaves with boiling water. Simmer five minutes. Drain.
Combine meat, rice, onion, eggs and salt. Place a heaping tablespoon of mixture in the center of each cabbage leaf. Fold in sides to cover meat and roll. Tuck up ends.
Place in large saucepan, open sides down. Combine remaining ingredients. Pour over cabbage rolls. Bring to a boil, then reduce heat.
Simmer covered for 1-1/2 hours, basting occasionally. (Serves 6)
2 tablespoons butter
6 cups shredded cabbage (1/2 medium head)
1 medium apple, chopped
1 tablespoon sugar
1 teaspoon prepared mustard
1 teaspoon salt
2 tablespoons cider vinegar
1/3 cup mayonnaise
In large frying pan, melt butter. Stir in cabbage and apple.
Combine vinegar, sugar, mustard and salt; add to cabbage.
Cook and stir until heated through, about 2 minutes.
Remove from heat and stir in mayonnaise. Serve immediately. Makes 4-6 servings.
6 cups shredded cabbage (1/2 medium head)
1 medium apple, chopped
1 tablespoon sugar
1 teaspoon prepared mustard
1 teaspoon salt
2 tablespoons cider vinegar
1/3 cup mayonnaise
In large frying pan, melt butter. Stir in cabbage and apple.
Combine vinegar, sugar, mustard and salt; add to cabbage.
Cook and stir until heated through, about 2 minutes.
Remove from heat and stir in mayonnaise. Serve immediately. Makes 4-6 servings.
5 cups cabbage, cut into bite-size pieces
6 tablespoons salt
2 tablespoons sugar
1 teaspoon to 2 Tablespoons crushed red pepper flakes (according to taste)
1/4 teaspoon fresh ginger root, finely chopped
1 clove garlic, peeled and finely chopped
2 green onions, finely chopped
In a large colander, mix cabbage with 5 tablespoons salt. Let sit for 3 hours.
Rinse cabbage thoroughly 2 or 3 times. Gently squeeze out excess liquid with your hands.
Place the drained cabbage in a large glass bowl. Add the remaining ingredients and mix thoroughly.
Cover cabbage mixture tightly with plastic wrap and let sit at room temperature for 1 or 2 days.
Chill 4-6 hours before serving.
6 tablespoons salt
2 tablespoons sugar
1 teaspoon to 2 Tablespoons crushed red pepper flakes (according to taste)
1/4 teaspoon fresh ginger root, finely chopped
1 clove garlic, peeled and finely chopped
2 green onions, finely chopped
In a large colander, mix cabbage with 5 tablespoons salt. Let sit for 3 hours.
Rinse cabbage thoroughly 2 or 3 times. Gently squeeze out excess liquid with your hands.
Place the drained cabbage in a large glass bowl. Add the remaining ingredients and mix thoroughly.
Cover cabbage mixture tightly with plastic wrap and let sit at room temperature for 1 or 2 days.
Chill 4-6 hours before serving.
2 cups Cabbage; Raw, Shredded
1 medium Apple, Diced, Unpeeled
1 tablespoon Lemon Juice
1/2 cup Raisins
1/4 cup Pineapple Juice
1 1/2 teaspoons Lemon Juice
1/4 teaspoon Salt
1 tablespoon Sugar
1/2 cup Sour Cream
Prepare cabbage and apple. Use the lemon juice to wet diced apple to prevent darkening.
Toss cabbage, raisins, and apple. Mix fruit juices, salt, and sugar.
Add sour cream, stir until smooth; add to salad and chill. (Serves 4)
1 medium Apple, Diced, Unpeeled
1 tablespoon Lemon Juice
1/2 cup Raisins
1/4 cup Pineapple Juice
1 1/2 teaspoons Lemon Juice
1/4 teaspoon Salt
1 tablespoon Sugar
1/2 cup Sour Cream
Prepare cabbage and apple. Use the lemon juice to wet diced apple to prevent darkening.
Toss cabbage, raisins, and apple. Mix fruit juices, salt, and sugar.
Add sour cream, stir until smooth; add to salad and chill. (Serves 4)
2 tablespoons butter
1 medium onion, chopped
6 cups shredded cabbage (1/2 medium head)
2 tablespoons soy sauce
1 tablespoon liquid honey
1 tablespoon dry sherry, optional
1 tablespoon sesame seeds
1/2 teaspoon ginger
1/8 teaspoon pepper
Over medium heat, melt butter in a large frying pan. Stir in onion and sesame seeds and cook for 2 minutes. Add cabbage and cook, stirring occasionally, for 5 minutes longer or until tender-crisp.
Meanwhile, combine remaining ingredients. Add to cooked cabbage in pan and heat through. (4-6 servings)
1 medium onion, chopped
6 cups shredded cabbage (1/2 medium head)
2 tablespoons soy sauce
1 tablespoon liquid honey
1 tablespoon dry sherry, optional
1 tablespoon sesame seeds
1/2 teaspoon ginger
1/8 teaspoon pepper
Over medium heat, melt butter in a large frying pan. Stir in onion and sesame seeds and cook for 2 minutes. Add cabbage and cook, stirring occasionally, for 5 minutes longer or until tender-crisp.
Meanwhile, combine remaining ingredients. Add to cooked cabbage in pan and heat through. (4-6 servings)
1 cup raw white rice
8 cups chopped cabbage (1 1/4 lb)
3 cups diced carrots (8 oz)
1 cup (1 or 2 percent) lowfat milk
1/3 cup shredded onion
1 can (10 3/4 oz) condensed Cheddar cheese soup
2 tablespoons Dijon mustard
1 1/2 cups cubed ham (6 oz)
Bring 1 cup water and the rice to boil in a 3-qt saucepan. Stir in cabbage, carrots, 1/2 cup milk and the onion. Reduce heat, cover and simmer, stirring occasionally, 10 minutes or until rice and vegetabIes are almost tender.
Whisk cheddar cheese soup, remaining 1/2 cup milk and mustard in a medium bowl until smooth. Stir into saucepan, cover and simmer 5 minutes until rice and vegetables are tender and sauce is creamy. Stir in ham. (5 servings)
8 cups chopped cabbage (1 1/4 lb)
3 cups diced carrots (8 oz)
1 cup (1 or 2 percent) lowfat milk
1/3 cup shredded onion
1 can (10 3/4 oz) condensed Cheddar cheese soup
2 tablespoons Dijon mustard
1 1/2 cups cubed ham (6 oz)
Bring 1 cup water and the rice to boil in a 3-qt saucepan. Stir in cabbage, carrots, 1/2 cup milk and the onion. Reduce heat, cover and simmer, stirring occasionally, 10 minutes or until rice and vegetabIes are almost tender.
Whisk cheddar cheese soup, remaining 1/2 cup milk and mustard in a medium bowl until smooth. Stir into saucepan, cover and simmer 5 minutes until rice and vegetables are tender and sauce is creamy. Stir in ham. (5 servings)
1 pound sausage
1 pound ground beef
Preheat oven to 350.
Brown meat in large skillet; drain off fat and combine with the following in an oven-proof baking dish:
1 large onion, diced
1 (28 oz.) can diced tomatoes (save juice)
2 tablespoons vinegar
1 teaspoon garlic
1 teaspoon chile powder
1 teaspoon red pepper
1 head of green cabbage (2-3 pounds) diced
Cook in covered dish for 15-20 minutes at 350 degrees until done.
1 pound ground beef
Preheat oven to 350.
Brown meat in large skillet; drain off fat and combine with the following in an oven-proof baking dish:
1 large onion, diced
1 (28 oz.) can diced tomatoes (save juice)
2 tablespoons vinegar
1 teaspoon garlic
1 teaspoon chile powder
1 teaspoon red pepper
1 head of green cabbage (2-3 pounds) diced
Cook in covered dish for 15-20 minutes at 350 degrees until done.
3 to 4 pounds corned beef brisket
3 sliced onions
3 whole cloves
6 whole peppercorns
1 bay leaf
1 peeled clove garlic
1 stalk celery
1 carrot
2 teaspoons parsley
6 medium peeled potatoes
6 carrots
6 cabbage wedges
Place meat in a large deep pot; just cover with cold water. Add next 8 ingredients. Cover; bring to boil. Lower heat and simmer 3 hours until tender.
Add peeled potatoes and carrots; simmer 20 minutes.
Add cabbage wedges; simmer for 20 minutes more. (Serves 6)
3 sliced onions
3 whole cloves
6 whole peppercorns
1 bay leaf
1 peeled clove garlic
1 stalk celery
1 carrot
2 teaspoons parsley
6 medium peeled potatoes
6 carrots
6 cabbage wedges
Place meat in a large deep pot; just cover with cold water. Add next 8 ingredients. Cover; bring to boil. Lower heat and simmer 3 hours until tender.
Add peeled potatoes and carrots; simmer 20 minutes.
Add cabbage wedges; simmer for 20 minutes more. (Serves 6)
3/4 cup sugar
1/2 cup salt
1 quart vinegar
1 quart water
3 tablespoons mixed pickling spices
30 to 40 medium cucumbers, cut in half lengthwise
Green or dry dill (weed)
Combine sugar, salt, vinegar and water. Tie spices in a cheesecloth bag and add to vinegar mixture; simmer 15 minutes.
Pack cucumbers into hot sterilized jars, leaving 1/4 inch head space; put a head of dill in each jar. Heat brine to a boil. Pour boiling hot vinegar mixture over cucumbers, leaving 1/4 inch head space. Adjust caps. Process pints and quarts 15 minutes in boiling water bath. Yields about 7 pints
1/2 cup salt
1 quart vinegar
1 quart water
3 tablespoons mixed pickling spices
30 to 40 medium cucumbers, cut in half lengthwise
Green or dry dill (weed)
Combine sugar, salt, vinegar and water. Tie spices in a cheesecloth bag and add to vinegar mixture; simmer 15 minutes.
Pack cucumbers into hot sterilized jars, leaving 1/4 inch head space; put a head of dill in each jar. Heat brine to a boil. Pour boiling hot vinegar mixture over cucumbers, leaving 1/4 inch head space. Adjust caps. Process pints and quarts 15 minutes in boiling water bath. Yields about 7 pints
** Ingredients, for 1-qt jar **
1 large clove of garlic
1 head of dill
1/4 teaspoon powdered alum
1 hot pepper
3 large grape leaves
1/8 quart vinegar
3/8 quart water
1/8 cup salt
Cucumbers, small (as many whole or half that will fit in the jar
Soak small pickling cucumbers overnight in cold water.
Place first 5 spices and cucumbers in jar. Boil together water, vinegar, and salt, and pour over cucumbers in jar (leave enough room in jar for expansion). Screw lids on tightly. Use a 10-minute hot water bath to seal.
Allow to sit for 3 months before opening.
1 large clove of garlic
1 head of dill
1/4 teaspoon powdered alum
1 hot pepper
3 large grape leaves
1/8 quart vinegar
3/8 quart water
1/8 cup salt
Cucumbers, small (as many whole or half that will fit in the jar
Soak small pickling cucumbers overnight in cold water.
Place first 5 spices and cucumbers in jar. Boil together water, vinegar, and salt, and pour over cucumbers in jar (leave enough room in jar for expansion). Screw lids on tightly. Use a 10-minute hot water bath to seal.
Allow to sit for 3 months before opening.