FRESH GARDEN GOODIES.....

SIMPLE ITALIAN TOMATO SAUCE

Melt margarine in a large sauce pan over medium heat. Add garlic and cook about 1 minute, stirring constantly. Add basil, tomatoes, salt and pepper (to taste). Turn to medium high heat and when the mixture comes to a boil, reduce heat to low and alow to simmer for 30 minutes uncovered. Remember to stir occasionally so it doesn't stick to bottom. With a fork, mash the tomatoes down as they cook so it can be smooth. It's okay if the sauce is a little chunky. This may be used to make a pizza or over pasta. Hope you enjoy it!

In a small bowl mix egg with water and beat and set aside. In a medium bowl, put flour, finely crushed cracker crumbs, a shake of garlic salt and 1 tsp. black pepper and mix well.

In a large frying pan, put enough oil so it's about 1/2 inch deep. Allow the oil to heat just enough to fry (take a couple drops of water and put into oil..when it pops and dances, it's time to fry)..Take zucchini slices and with fork dip on both sides with egg wash...then dip on both sides of flour-cracker mixture so it is completely coated. Place carefully into the hot oil and put enough zucchini in to cover the bottom. Turn the zucchini over and allow to brown nice and evenly on both sides..Do NOT burn..watch it very carefully. You may need to turn down the heat if it's too hot. Place zucchini on paper towels to drain and continue the process until all the zucchini is cooked.

In a large baking dish, cover the bottom lightly with tomato sauce..then place the zucchini edge to edge to completely cover the bottom. If there's more zucchini than than needed to cover the bottom, double up in some areas. Cover the cooked zucchini with the rest of the Ragu or your own sauce...and then sprinkle with parmesan and all the shredded mozzarella on top.

Bake in a 350 degree oven until all the cheese is melted and bubbling all around the edges. It should take no more than 20 to 25 minutes to complete.

This is a delicious addition to any meal or even a wonderful meatless main dish with salad..

Hope you enjoy....

GARDEN FRESH SALSA

12 very, very ripe and firm tomatoes, preferably Roma
1 medium green bell pepper
2-3 Jalepeno, hot wax pepper or any kind HOT pepper
A little fresh parsley
1 large onion
3 cloves garlic
1 small, seeded cucumber
Salt

Cut up and cube all the tomatoes into bite-sized pieces.....do likewise with peppers, onions, seeded cucumber....chop up garlic also..Mix into a large bowl...and put into a food processor or blender (whichever works best for you)...a little at a time and pulse or chop to the consistency you would like your salsa to be.

Place pureed mixture into another bowl until the process is totally completed. When you finish pureeing all the vegetables......put them into a colander and let all excess juices drain...(there will be a lot).

Put mixture back into the bowl and start salting with a teaspoon of salt at first...mix....and taste...continue to do so shaking the salt a little at a time...and then mixing and tasting until you get the flavor you would like...Remember...DO NOT OVERSALT..because the salt needs to absorb into the vegetables, and you may not realize it at first. When done with this...you may want to add a little zing.....so shake hot pepper sauce (Frank's or whichever you like)....a couple or three shakes and mix again..The flavor or the hot pepper sauce gives it a real oomph...Now remember also that homemade salsa will NOT have the deep red color that the bottled salsas have...

Put the salsa into enclosed containers to refrigerate..Serve with tortilla chips and 'ARRIBA...ARRIBA...SENORS Y SENORITAS'...You will have some great homemade salsa!!

ALSO A REAL IMPORTANT TIP!!!!.....HOMEMADE SALSAS TASTE BEST WITHIN THE FIRST TWO DAYS...Unless you know how to can...you don't want to make too much at the same time.

MARINATED CUCUMBER SALAD

4 medium, firm cucumbers
1 large white onion
2 - 3 ripe tomatoes
1 large green bell pepper
Garlic salt and pepper

Cut tomatoes and green peppers into chunks....slice cucumbers and slice onions and place all into a medium-sized bowl. Season according to your taste with garlic salt and black pepper and toss well. Chill in the refrigerator for at least 20 minutes and serve. It tastes sooooooo good.. Another important tip...Don't make too far ahead..it will get too soggy and limp. You want to serve it relatively fresh.

CROCKED SALT BRINE GARLIC PICKLES

This recipe will be to make a quart at a time. Depending on how many cucumbers you have available, you can make from a quart at a time to a gallon or two. It's VERY important that you use glass or a pottery crock to make these pickles. Let's get started!!!!

5-7 cucumbers, depending on size (washed and cut into spears)
3 fresh sprigs of dill (with or without seeds)
Garlic (3-4 cloves, sliced)
Salt

Place cut cucumbers into quart glass jar and pack very tight..so there is as little space as possible between them...add the dill and garlic and and two heaping teaspoons salt and set aside. In the meanwhile, boil water...when it comes to a rolling boil, pour carefully over top of bottled cucumbers until totally covered. Let sit until cooled and place lid on and gently shake back and forth until the salt is dissolved. With your finger taste and see if the brine is salty enough. Set aside and cover and let sit for 3 to 4 days. Usually 3 days is enough to make the pickles.. THEY MUST NOT BE REFRIGERATED AT THIS TIME!!!! This is the fermenting process that must take place. You can taste the brine each day and when the pickles start taking on a whitish color and the brine tastes right..you will know it is time.... When they are done.......put in refrigerator to chill and they will be crisp and tasty....I guarantee..this will become a family favorite. Again..another TIP....these pickles taste best within the first four days or so...to eat them up ......I'm sure you will..

Copyright, February 2006, "Potty Training To Puberty---THE PITS!! (with hugs along the way)"

Return Home

Return to Georgia's Kitchen

FastCounter by bCentral

---

This page hosted by Get Your Own FREE HOME PAGE