4 lbs. whole green beans or green tomatoes – wash, drain, cut to fit pint jars
Pack into 7 hot, sterilized pint jars
Add to each jar: 2 cloves garlic
½ tsp. whole mustard seed
½ tsp. dill seed
¼ tsp. crushed red pepper
5 cups vinegar
5 cups water – Combine vinegar, water & salt and bring to boil.
½ cup canning salt
Pour in boiling liquid – fill to ½” of top.
Seal & process in boiling water bath for 5 minutes after water comes to boil.
1 pound brussels sprouts, trimmed of stems and coarse outer leaves
4 tablespoons (1/2 stick) butter
Salt and pepper
Balsamic vinegar, to taste
Grated Parmesan
By hand or in a food processor shred sprouts. Melt butter in large skillet over medium heat. Add sprouts and saute until tender but still crisp. Add balsamic vinegar and sprinkle with parmesan cheese.
1/4 c Butter
4 c Corn
1/2 md Onion; finely chopped
1/4 lb Mild Cheddar cheese; in
1 Clove garlic; peeled and
1 ts Salt
5 Chilies Poblanos; roasted and
Thick sour cream see recipe
There are so many variations of corn-chile-cream dishes that is is hard to know just which recipe to choose. For a change, the chiles could be left whole, stuffed with corn and cheese, and cooked in cream. But this combination is delicious any way. This is a very rich dish, and is very good served as a separate course with hot tortillas. It is best eaten right after its cooked, as the cheese gets tough when reheated.
Preheat the oven to 350 degrees F.
Melt the butter and cook the onion and garlic, without browning, until they are soft.
Cut the chiles into rajas (strips), add them to the pan, and cook them, covered, 8 minutes.
Add the corn, cheese, and salt to the chile mixture. Cover tightly with foil or a lid and cook for 10- 20 minutes, until corn is tender. Add the cheese after the first 10 minutes of cooking time.
Serve the vegetables hot, with the sour cream
Similar to the Irish combinations of potatoes and other vegetables mashed together, rumbledethumps from Scotland makes a good supper or high tea dish, or it can be served as an accompaniment to stews or roasts
Potatoes – 450g (1 lb),
diced Cabbage – 450g (1 lb)
shredded Butter – 50g (2 oz)
Onion – 1 large, sliced
Salt
Freshly ground black pepper
Dunlop or Cheddar Cheese – 50g (2 oz), grated
Cook the potatoes in boiling water till tender and mash them. Boil the cabbage until tender.Melt the butter in a pan and fry the onion gently. Add the mashed potato and cooked cabbage and mix well.Season and turn into a greased baking dish. Cover with grated cheese and bake at 190 °C / 375 °F / Gas 5 for about 20 minutes or until the top is brown. Serve hot.
Serves 6
variation–I’ve also made indentations in the mixtures, put in eggs and popped back into the oven until the eggs are cooked, a full meal for the vegetarians here.
Preheat oven to 400 degrees F.
Cut off the brown ends of the Brussels sprouts and pull off any yellow outer leaves. Mix them in a bowl with the olive oil, salt and pepper. Pour them on a sheet pan and roast for 35 to 40 minutes, until crisp on the outside and tender on the inside. Shake the pan from time to time to brown the sprouts evenly. Sprinkle with more kosher salt ( I like these salty like French fries), and serve immediately.v
1 (16 oz.) can whole berry cranberry sauce
2 cups butter or margarine softened
1 Tbsp. grated orange peel
Combine all ingredients in a large mixing bowl beat on high speed for
2 minutes or until creamy. Spoon into a crock or dish and refrigerate.
Makes 3 1/2 cups.
Preheat the oven to 400 degrees F.
Halve the squash, remove the skin, and scoop out the seeds, then cut into 1-inch cubes; you don’t need to be precise just keep the pieces uniformly small.
Put into a roasting tin with the oil and strip about 4 stalks thyme of their leaves, sprinkling over the butternut squash If you can’t get any fresh thyme, sprinkle over dried.
Roast in the oven for about 20 to 30 minutes or until tender.
Once out of the oven, remove the squash to a bowl and scatter over the pecans and crumble over the cheese tossing everything together gently. Check the seasoning and add the last couple of stalks of thyme torn into small sprigs to decorate.
6 Medium Size Potatoes
2 – 3 Cloves Garlic, thinly sliced
2 Tbsp Olive Oil
30 g Butter
Maldon Sea Salt
Freshly Ground Black Pepper
Preheat the oven to 220˚C (425˚F). Put the potato on a chopping board, flat side down. Start from one end of the potato, cut almost all the way through, at about 3 to 4 mm intervals.
Arrange the potatoes in a baking tray and insert the garlic in between the slits. Scatter some butter on top of each potato. Then drizzle the olive oil and sprinkle some sea salt and freshly ground black pepper.
Bake the potatoes for about 40 minutes or until the potatoes turn crispy and the flesh is soft.
2 pounds green beans
2 tbsp extra virgin olive oil
coarse sea salt or kosher salt
1. preheat oven to 450-500 degrees
2. arrange the green beans in a single layer on a sheet pan or cookie sheet. drizzle the oil over the beans and roll until well covered.
3. roast about 15 min, until beans are well browned, shaking the pan occasionally for even cooking.
4. transfer the beans to a serving bowl and sprinkle with salt to taste. serve immediately.
serves 4-6.
2 cups thinly sliced cucumbers (Japanese, English, or regular)
1/2-1 teaspoon salt (to taste)
1/4 teaspoon pepper
1 tablespoon sugar (or slightly less honey)
1 tablespoon soy sauce
1/4 cup rice wine vinegar
1 teaspoon sesame oil
2 teaspoons sesame seeds
If using English or regular cucumbers, they need to be peeled, cut lengthwise, seeded and sliced into thin half moons.
In a large bowl, combine cucumbers, salt and pepper, mix well.
Add sugar(or honey), soy sauce, rice wine vinegar and sesame oil and mix well.
Sprinkle with sesame seeds and mix.
Let marinate for 20 minutes before serving.
Adjust seasonings before serving.