1 gallon whole kosher dill pickles
1/4 jar of TABASCO sauce
3-5 cloves of garlic, crushed
1 Tablespoon celery seed
4 cups of sugar
Drain juice from pickles and discard. Cut pickles into slices of your choice of thickness 1/4 to -inch or so. Return chopped pickles to their own jar. Add sugar and ALL other ingredients to the jar. SHACK, stir, roll, etc. the jar until all sugar has dissolved into liquid. This will take a few hours, and DON"T refrigerate yet. When liquid state has been reached you are ready to refrigerate. Allow to marinate for a few days.
The brine can be used for another batch if you want. You can easily make a smaller batch, but the large jars are much cheaper and they keep for a long time. People who don't even like 'pickles' like these.
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Breakfast Casserole ----keep forever
12 slices bacon, cooked and crumbled
4 cups cubed bread
1/2 cup butter, melted
2 cups cheese, grated
8 eggs
1 1/2 cups milk
1/2 cup sour cream
salt and pepper to taste
additions, to taste-onions muchrooms whatever
cook bacon set aside
cube bread put in greased cake pan
pour butter over bread
top w cheese
mix milk sour cream salt pepper.
pour over all.
top w bacon
cover w foil and bake for 45 min at 325
uncover and bake 15 min longer
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Greenbeans and Tomatoes with Bacon and Onions
3 cans greenbeans -drained
2 cans undrained whole tomatoes
1/3 pkg bacon diced in 1 inch pieces
1 large onion
1/4 t cayanne pepper (red pepper)
Fry up diced bacon and onions to skillet. Can drain some fat if you want.
Add drained greenbeans and undrained tomatoes.Add the cayanne pepper.
Put a lid on and cook for about 40-45 min.
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Crustless Spinache Quiche
"An easy to make spinach quiche with eggs, onion and plenty of cheese."
INGREDIENTS:
1 tablespoon vegetable oil
1 onion, chopped
1 (10 ounce) package frozen
chopped spinach, thawed and
drained
5 eggs, beaten
3 cups shredded cheese
cheese
1/4 teaspoon salt
1/8 teaspoon ground black
pepper
DIRECTIONS:
1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9 inch pie pan.
2. Heat oil in a large skillet over medium-high heat. Add onions and cook, stirring occasionally, until onions are soft. Stir in spinach and continue cooking until excess moisture has evaporated.
3. In a large bowl, combine eggs, cheese, salt and pepper. Add spinach mixture and stir to blend. Scoop into prepared pie pan.
4. Bake in preheated oven until eggs have set, about 30 minutes. Let cool for 10 minutes before serving.
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OVEN BAKED POTATOES
1/8 cup olive oil
1 tablespoon minced garlic
1/2 teaspoon dried basil
1/2 teaspoon dried marjoram
1/2 teaspoon dried dill weed
1/2 teaspoon dried thyme
1/2 teaspoon dried oregano
1/2 teaspoon dried parsley
1/2 teaspoon crushed red pepper flakes
1/2 teaspoon salt
4 large potatoes, peeled and cubed
DIRECTIONS
Preheat oven to 475 degrees F (245 degrees C).
In a large bowl, combine oil, garlic, basil, marjoram, dill weed, thyme, oregano, parsley, red pepper flakes, and salt. Stir in potatoes until evenly coated. Place potatoes in a single layer on a roasting pan or baking sheet.
Roast for 20 to 30 minutes in the preheated oven, turning occasionally to brown on all sides
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32 oz bag frozen corn
8 oz pkg Philadelphia Cream Cheese with Chives, softened
1 small (2 or 3 oz I think) jar pimientos, drained
1/4 tsp salt
1/4 tsp white ground pepper
Cook corn according to pkg directions, drain all water. Immediatly stir in cream cheese and stir until melted. Mix in pimientos, salt and pepper.
6-8 servings.
Tips: Don't substitute canned corn, it's not nearly as good.
This recipe can be easily doubled or halved.
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Broccoli and Cheese Casserole
1 can (10 3/4 ounces) Cream of Mushroom Soup
1/2 cup milk
2 tsp. yellow mustard
1 bag (16 ounces) frozen broccoli flowerets, thawed
1 cup shredded Cheddar cheese (4 ounces)
1/3 cup dry bread crumbs
2 tsp. butter, melted
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Broccoli Almond
2 (10 oz.) pkgs. frozen chopped broccoli
1/4 c. chopped onion
1/4 c. butter
2 Tb. flour
1/2 c. milk
1 (8 oz.) jar pasteurized process cheese spread
1/2 tsp. salt
1/8 tsp. pepper
2 eggs, well beaten
1/2 c. bread crumbs
2 Tb. melted butter
1/4 c. toasted slivered almonds
Cook broccoli in boiling salted water. Drain thoroughly.
Cook onion in 1/4 c. butter 'til soft. Blend in flour, them milk. Cook. stirring constantly, 'til thickened. Stir in cheese spread, salt and pepper 'til thoroughly blended. Remove from heat.
Add cheese mixture to eegs, a little at a time, stirring constantly. Stir in broccoli. Place in greased 1 1/2 qt. casserole. Toss crumbs with melted butter and sprinkle on top. Top with almonds. Bake in slow oven, 325º 'til set, 40-45 min.
Makes 6 servings
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Fried Green Beans
1 can of green beans, I prefer green beans with shell beans.
1 small green bell pepper,diced
1 small onion, diced
1-2 slices of bacon, diced
1 -2 tbsps of olive oil
1 tbsp butter or margarine
In a large skillet add the olive oil and butter, when the butter is melted, add the onions, green peppers, and diced bacon. Saute until the onions are almost clear. Do not brown the onions.
Drain the can of green beans and add to the skillet. Cook until heated thoroughly. Serves 2-4.
I add a can of diced, sliced, or whole cooked potatoes, drained, to the green beans. This recipe gives the green beans a whole new taste.
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Country Fried Cabbage
1/2 lb. bacon, chopped
1 medium cabbage, chopped
1/2 green pepper, finely diced
1/2 medium onion, finely diced
3 TB butter or margarine
4 fresh mushrooms, sliced
1 cup celery, finely diced
1/2 cup water
Salt and pepper, to taste
In a deep skillet saute bacon pieces until crisp. Add the remaining ingredients and the water.
Bring to a boil, cover, and reduce heat; simmer for about 30 minutes, stirring occasionally.
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Oriental Green Beans
8slices bacon
1/2 cup chopped onion
1/4 teaspoon ginger
1/2 teaspoon salt
2 tablespoons soy sauce
1/4 cup water
2 (10-ounce) packages frozen French-style green beans
1/2 cup sliced water chestnuts
Fry bacon in a large skillet. Remove from skillet and set aside. Use bacon drippings to saute onion and ginger. Saute about 2 minutes and add salt. Saute 1 minute longer. Add soy sauce and water; bring to a boil. Add green beans and cover.
While steaming the beans, reduce the heat to simmer and cook 8 minutes, stirring occasionally. Cook 5 more minutes. Stir in water chestnuts and crumbled bacon.
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Ranch and Bacon Noodles
1 pkg. egg noodles, cooked, drained, and cooled slightly (10-12 oz.)
8 oz. sour cream
1 cup real mayo
1/4 cup milk
1 pkg. dry ranch dressing mix
1/2 to 1lb. bacon cooked and crumbled (jarred real bacon is a fine sub), optional
2 cups shredded cheddar
Mix noodles with sour cream, mayo, milk, and dressing mix. Pour into greased 9x13 pan. Top with cheese and bacon. Bake at 300 for 30- 40 minutes.
It can be baked at a higher temp for a shorter time. I just like to bake it low and slow.
I sometimes add frozen veg., chopped onion, or mushrooms to the mixture.
This makes a wonderful pasta salad. Just mix it together minus the milk and chill.
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~ One word or maybe two will describe this recipe~ Its a no brainer~ Crisp and Delicious~ No matter how you prepare your potatoes or what type of potatoes you use this recipe is a winner~ I baked mine and I used a baking potato. First time around I may have microwaved them for about 10 minutes or so than completed as the instructions state. This is the basic recipe
Boil some un peeled baby red potatoes until they are soft. Then you place then on a sheet and squash them down till they are about 1/2" thick. Bake at 425 until they are crispy about an half hour or so. Sprinkle with oilve oil and sea salt and pepper before roasting and coat the sheet pan as well.
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Stove Top Stuffing ----XTRA special--easy
1 or 2 boxes Stove Top Chicken Stuffing
Celery, diced
Onion, diced
Chicken broth
Granny Smith apple, diced
sage
I put chicken broth in a pan and simmer diced onion and celery until soft. Add apples for the last 10-15 minutes. When done, strain the veggies from the broth. Add water to equal the amount of water per the Stove Top directions. Add stuffing and seasoning packet and extra sage, crumbled. Put in a glass baking dish, cover and back until brown on top.
Many tell me it is the best stuffing they've had (and I live in the south --they expect cornbread stuffing NOT bread stuffing, but they're hooked!).
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TURKEY CROQUETTES -use leftover turkey stuffing and gravy
2 cups cooked turkey meat
1 cup stuffing
1 cup turkey gravy
1 egg
1 lemon, juiced
1/2 cup breadcrumbs
Cranberry sauce as an accompaniment
Preheat the oven to 350°F.
Put the turkey, gravy and stuffing in the bowl of a food processor and pulse until the mixture is still coarse but well blended. Measure out 1/3 cup of the mixture and roll it into a ball. Beat together the egg and juice of 1 lemon. Dip the ball first in the egg and then roll in the breadcrumbs. Roll each croquette gently between your palms into the traditional cone shape and place on a greased baking pan. Bake at 350?F for 30 minutes or until golden brown. Heat the cranberry sauce in a pan and serve on the side as a sauce.
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Scalloped Apples
4 medium tart apples, peeled, cored,
and sliced
1/2 C sugar
1/4 tsp. cinnamon
1/4 tsp. cloves
1/2 C butter (real)
2 C fresh bread crumbs (4 slices
bread, torn into small pieces)
Toss apples with sugar and spices. In skillet, melt butter; add crumbs, stirring until crispy and slightly brown. In a greased 8-in. pan, layer half the apples, then half the crumbs. Repeat. Bake at 350º for 45 minutes or until tender. (Check after 20 minutes or so that the crumbs are not browning too quicky, and if so, lightly cover with foil.)
Also, rather than layering, I usually end up putting all the bread crumbs on top for extra crunchiness.
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Homemade Noodles
3 egg yolks
1 whole egg
3 T. water
1 t. salt
1 T. vinegar
2 cups flour
Mix all together, roll out thin. Let dry several hours; cut.
Drop in boiling chicken broth and cook till tender.
This is my Aunt's recipe and I have never had any better noodles then hers.....
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Carrot Casserole
4 cups sliced carrots
1/4 cup powdered sugar
1/4 cup mayonnaise
1/4 teaspoon salt
1/4 cup chopped onion
2 teaspoons horseradish
2 teaspoons mustard
Ritz crackers
Combine all ingredients (except crackers) and pour into casserole. Top with crushed crackers. Bake at 350 for 25-30 minutes.
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Special Party Potatoes
Cook 8-10 potatoes til soft and mash. Beat together
8oz cream cheese,
8oz caron of French Onion Dip
1/2 teas. salt,
1/8 teas. pepper
1/2 teas. garlic salt
Add your hot mashed (with hand mixer) potatoes and cream mix together. Put in 2qt. bowl and dot with butter. Warm in oven or micro.
I put mine in slo-cooker on low to keep warm til we are ready to eat.
Million Dollar Broccoli Casserole
You may also cut this recipe in half.
2 packages of frozen broccoli
1 8 ounce package of cream cheese
1 envelope of Lipton dry soup onion soup mix
1 8- ounce package of sour cream
1 small can of water chestnuts, sliced and drained
Sharp grated cheese
Ritz cracker crumbs
Cook broccoli until tender drain well. Have cream cheese out to soften. Mash the cream cheese, sour cream and soup mix. Add to drained broccoli stirring to mix well. add chestnuts.
Place in lightly buttered casserole dish top with grated cheese, cracker crumbs and dot with butter. Bake at 350 for 20 minutes if topping is not browned place under broiler.
Server 8 to 10.
It's one of my most requested recipes and at potlucks there is never any left. I also like to use frozen cauliflower and broccoli mix.
It's very easy and simply delicious.
Green Bean 'n' Corn Bake
INGREDIENTS :
1 can (14-1/2 ounces) French-style green beans, drained
1 can (11 ounces) shoepeg corn, drained
1 can (10-3/4 ounces) condensed cream of celery soup, undiluted
1/2 cup sliced celery
1/2 cup chopped onion
1/2 cup sour cream
1/2 cup shredded cheddar cheese
1 jar (2 ounces) diced pimientos, drained
1/2 teaspoon salt
1/2 teaspoon pepper
1/2 cup crushed butter-flavored crackers (about 13 crackers)
2 tablespoons butter, melted
SERVINGS 6
DIRECTIONS
In a large bowl, combine the first 10 ingredients. Transfer to a greased 1-1/2-qt. baking dish. Combine the cracker crumbs and butter; sprinkle over vegetable mixture.
Bake, uncovered, at 350° for 30-35 minutes or until topping is golden brown. Yield: 6 servings.