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» Post a Daily Recipe
Wed Aug 29, 2018 3:38 pm by Julie

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    Post a Daily Recipe

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    Julie
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    Posts : 12
    Join date : 2018-08-08
    Age : 47
    Location : Washington State

    Post a Daily Recipe

    Post by Julie on Wed Aug 29, 2018 3:32 pm

     Post a daily recipe



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    Julie
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    Posts : 12
    Join date : 2018-08-08
    Age : 47
    Location : Washington State

    Re: Post a Daily Recipe

    Post by Julie on Wed Aug 29, 2018 3:35 pm

    PICKLED WHITE ONIONS 

    2 quarts tiny white or pearl onions
    1/2 cup canning and pickling salt
    1 quart white vinegar
    1 cup sugar
    2 scant tablespoons white mustard seed
    2 scant tablespoons whole black or green peppercorns
    2 tablespoons grated horseradish
    small red hot pepper pods
    bay leaves

    Cover onions with boiling water and allow to sit for 2 minutes. Drain and submerge in cold water.
    Peel. Sprinkle with salt in a stainless steel or ceramic bowl and add just enough cold water to cover the onions. Leave overnight. Be sure the entire batch of onions remains under the brine at all times.
    The next morning drain and rinse well in cold water; drain again.
    Combine vinegar, sugar, mustard seed, black pepper and horseradish in a large stainless steel pan. Boil 2 minutes; add onions and return to boiling. Strain spices and discard.
    Pack onions into hot pint or 1/2 pint canning jars. Add 1 bay leaf and 1 hot pepper pod to each jar. Fill jar with boiling syrup, leaving 1/4-inch headspace and adjust caps.
    Process in a boiling water bath for 10 minutes.
    Makes about 3 pints or 6 half pints.


    Submitted by: CM


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    Julie
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    Join date : 2018-08-08
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    Location : Washington State

    Re: Post a Daily Recipe

    Post by Julie on Wed Aug 29, 2018 3:35 pm

    PICKLED BEETS 

    7 lbs of 2 to 2 1/2-inch diameter beets
    4 cups vinegar (5%)
    1 1/2 tsp. canning or pickling salt
    2 cups sugar
    2 cups water
    2 cinnamon sticks
    12 whole cloves
    4 to 6 onions (if desired)


    Trim off beet tops, leaving 1 inch of stem and roots to prevent bleeding of color. Wash thoroughly. Sort for size.
    Cover similar sizes together with boiling water and cook until tender (about 25 to 30 minutes).
    Caution: Drain and discard liquid. Cool beets.
    Trim off roots and stems and slip off skins. Slice into 1/4-inch slices. Peel and thinly slice onions. Combine vinegar, salt, sugar, and fresh water. Put spices in cheesecloth bag and add to vinegar mixture.
    Bring to a boil. Add beets and onions. Simmer for 5 minutes. Remove spice bag.
    Fill jars with beets and onions, leaving 1/2-inch headspace. Add hot vinegar solution, allowing 1/2-inch headspace. Adjust lids and process pints and quarts for 30 minutes (Sea level-1000 feet), 40 minutes (1000-6000 feet) or 45 minutes (6000+ feet).
    Variation. Pickled whole baby beets. Follow above directions but use beets that are 1 to 1 1/2 inches in diameter. Pack whole; do not slice. Onions may be omitted.
    Source: USDA. 1994. Complete Guide to Home Canning.
    Agriculture Information Bulletin No. 539. USDA Extension Service. 


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    Julie
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    Location : Washington State

    Re: Post a Daily Recipe

    Post by Julie on Wed Aug 29, 2018 3:37 pm

    SMALL BATCH DILL PICKLES 
    large or small cucumbers, enough to fill a 1-quart jar
    6 cloves garlic, peeled
    1 small hot pepper
    1 tsp. pickling spice
    1 bunch fresh dill tops and sprigs
    2 tbsp. Kosher or canning salt
    1 cup cider vinegar (or 1/2 cider 1/2 white)
    water

    Boil a large kettle of water and sterilize the canning jar, ring and lid.
    Select unbruised, firm cucumbers. You will need 5-8 cucumbers to fill the jar, depending upon size. Wash cucumbers gently under cold running water being careful not to bruise the skins. Cut off 1/8-inch of the blossom end - if you don't know which is the blossom end, slice off both ends. If using larger cucumbers, they can be sliced into quarters or halves. Leave smaller cucumbers whole.
    Pack cucumbers into the clean, sterilized jar with dill. Bring vinegar to a boil with pickling spices, garlic and hot pepper and boil for 1 minute; remove from heat and allow to cool slightly before pouring over cucumbers in jar. Add enough boiling water to fill jar to rim. Wipe rim with a paper towel and place hot lid and ring over jar and adjust according to manufacturer's instructions.
    Place jar upside-down on a kitchen towel and leave undisturbed for 24 hours.
    Store pickles in a cool, dark place and use after 2 or 3 weeks; keep for up to 1 month. Shake jar often during storage to keep spices evenly distributed. If keeping for a longer time, store in refrigerator.
    Makes 1 quart jar.


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    Julie
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    Posts : 12
    Join date : 2018-08-08
    Age : 47
    Location : Washington State

    Re: Post a Daily Recipe

    Post by Julie on Wed Aug 29, 2018 3:38 pm

    BANANA SPLIT FROZEN DESSERT 

    Crust:

    15 graham crackers, crushed
    1/2 c. butter
    2 tbsp. sugar

    Mix crackers, butter and sugar and put in 9x13-inch pan. Chill 30 minutes.

    Banana Ice Cream Layer:

    3 bananas
    1/2 gallon Neapolitan ice cream
    1/2 c. nuts, divided

    Slice bananas over crust. Spread softened ice cream over bananas. Sprinkle some nuts on top. Freeze!

    Chocolate Chip Layer:

    1 c. milk chocolate chips
    1/2 c. melted butter
    2 c. powdered sugar
    1 c. evaporated milk
    1 tsp. vanilla
    1 carton Cool Whip

    Over low heat, melt chocolate chips and butter. Add sugar and evaporated milk; cook until thick. Add vanilla and cool well. Spread on frozen ice cream and refreeze. Just before serving, cover with whipped topping and remaining nuts.


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    Re: Post a Daily Recipe

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      Current date/time is Thu Nov 15, 2018 9:53 pm