Recipes

From our kitchen to yours!

Featured recipes for the month of August 2012

Zucchini Pickles - Fried Green Tomatoes
Crunchy Pears - Sweet and Spicy Green Beans
Pickles (Shake Pickles) - Canning and Freezing Directions

Zucchini Pickles

Ingredients:
  • 4 pounds zucchini
  • 1 pound onions
  • 1/2 cup salt
  • 1 quart cider vinegar
  • 2 cups sugar
  • 2 Tablespoons turmeric
  • 2 teaspoons celery seed
  • 1 Tablespoon dried mustard
  • 2 teaspoons mustard seed

Directions:

1.

Cut zucchini into thin slices. Peel and slice onions thinly. Cover with water; add salt. Let stand 1 hour. Drain.

2.

Combine vinegar and remaining ingredients, and bring to a boil. Pour over vegetables. Let stand 1 hour.

3.

Bring to a boil and cook 3 minutes. Pack into hot jars, seal with 2 piece lids and process 10 minutes in boiling water bath.


Crunchy Pears

Ingredients:
  • 8 large firm pears
  • 1/2 cup orange juice
  • 1/3 cup orange marmalade
  • 1/3 cup reduced fat vanilla wafer crumbs
  • 1/3 cup finely chopped almonds
  • 1 ounce fat-free reduced-sugar vanilla or orange yogurt

Directions:

1.

Core pears from bottom, leaving steams intact. Peel pears, leaving a small amount of peel at stem end. Cut 1/4 in. from bottom to level if necessary. In a bowl, combine orange juice and marmalade; spoon over pears, letting excess drip into bowl. Set aside for sauce. Place wafer crumbs and almonds in a large shallow dish. Roll pears in crumb mixture to coat the bottom three-fourths of each pear.

2.

Place in a 13-in. x 9-in. x 2-in. baking dish coated with nonstick cooking spray. Bake at 350 degrees F for 35-45 minutes or until tender. Meanwhile, for sauce, combine yogurt and reserved marmalade mixture; refrigerate until serving. Serve with warm pears.


Pickles (Shake Pickles)

Ingredients:
  • 3-1/2 cups sugar
  • 2 cups water
  • 2 cups vinegar
  • 1/3 cup salt
  • 1 tsp alum
  • 1 tsp celery salt
  • 1 tsp mustard seed
  • 1 tsp tumeric

Directions:

1.

Fill gallon jar with sliced cucumbers and 4 to 8 sliced onions (depending on taste).

2.

Mix together the above ingredients. Pour this mixture over the cucumbers and onions. Place jar in the refrigerator. Shake once a day for 7 days, then the pickles are ready to use.


Fried Green Tomatoes (Makes 4 servings)

Ingredients:
  • 4 medium green tomatoes (about 1-1/2 pounds)
  • 1/2 cup all-purpose flour
  • 1 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/3 cup margarine or butter

Directions:

1.

Wash tomatoes. Cut into ½-inch slices. Mix flour, salt and pepper. Dip tomato slices into flour mixture. Heat margarine in 10-inch skillet over medium heat until hot. Add tomato slices. Cook, turning once, until golden brown

 

Betty Crocker's 40th Anniversary Edition Cookbook
Copyright 1991 by General Mills, Inc., Minneapolis, Minnesota


Sweet and Spicy Green Beans

Ingredients:
  • 3/4 pound fresh green beans, trimmed
  • 2 tablespoons soy sauce
  • 1 clove garlic, minced
  • 1 teaspoon garlic chili sauce
  • 1 teaspoon honey
  • 2 teaspoons canola oil

Directions:

1.

Arrange a steamer basket in a pot over boiling water, and steam the green beans 3 to 4 minutes.

2.

In a bowl, mix the soy sauce, garlic, garlic chili sauce, and honey.

3.

Heat the canola oil in a skillet over medium heat. Add the green beans, and fry for 3 to 5 minutes. Pour in the soy sauce mixture. Continue cooking and stirring 2 minutes, or until the liquid is nearly evaporated. Serve immediately.


Canning / Freezing

How to freeze fresh green beans

Directions:

1.

Choose the freshest green beans you can find.

2.

Rinse your green beans in cool water. Drain.

3.

Cut the ends of the beans off. Cut the beans to whatever length you prefer.

4.

Put the green beans into rapidly boiling water, cover the pot and boil them for 3 minutes. (You can re-use this water three to five times - but make sure it's brought back to a rolling boil).

5.

Use a large slotted spoon to remove the green beans from the boiling water and immediately plunge them into a bowl of ice water to stop the cooking. Keep them in the ice water for 3 minutes. Drain them well.

6.

If you have a Food Saver a great time to use it is right now. If you don't, put the green beans into Ziploc freezer bags. Make sure you get as much air out of the Ziploc bag as possible to help prevent freezer burn.

7.

Get ready to enjoy farm fresh green beans whenever you want!


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