Dehydrated Vegetable Equivalents
l whole onion = 1/4 C. dried minced onions
l clove garlic = 1/4 tsp. dried garlic
l green pepper = 1/4 C. green pepper flakes
l cup carrots = 1/2 C. dried carrots
1 C. spinach = 1/2 C. dried spinach
1 C. tomato = 1/2 C. dried tomatoes
1 medium tomato = 1 T. powdered tomato
Hardtack
4-5 White Enriched Flour
3 tsp. Salt
2 C. Water
Mix salt into 4 C. flour. Stir in water until completely mixed and forms a very stiff dough. Knead on floured surface until you cannot easily incorporate any more flour but dough still can be formed into a ball. Roll dough into a square or rectangular shape, in 3 inch increments (i.e. 9×9 or 9×12 or 12×12), with your dough being about ¼ inch thick. Using a knife or pizza cutter, divide into 3×3 inch square. With a fork or chopstick, divot the square, almost going through the dough (you should see the impression on the other side). Bake for 30 minutes in a preheated 375 oven. Reduce oven to 350, flip and bake another 30 minutes. They should be hard and totally dry. To eat, you will probably have to rehydrate. Note: You can add seasonings to the flour and salt.
Rocky Road Sundae Sauce
1/3 C. whipping cream
1/2 C. miniature marshmallows
1 C. (6 oz.) semisweet chocolate chips
1/4 C. slivered almonds
Vanilla or chocolate ice cream
In a 2- or 4-cup electric slowcooker (crock-ette), combine cream, marshmallows, and chocolate chips. Cover and heat until chocolate is melted (40 to 45 minutes). Meanwhile, toast almonds in a small nonstick frying pan over medium heat until golden brown (5 to 8 minutes), stirring occasionally; pour out of pan and set aside. Stir chocolate mixture until smooth; then stir in almonds. Spoon hot sauce over ice cream. Makes 6 servings.
Applesauce
8-10 apples, peeled, cored, and sliced
1/2 C. water
1/2 C. white sugar
1/3 C. brown sugar
1/8 tsp. cinnamon
Put apples in crockpot and pour water over them. Cover and cook overnight on Low. In the morning add the sugars and cinnamon and then mush the mixture with your potato masher. Turn off and let it sit…enjoy! I have a 6 qt slowcooker and I double this but you can easily even triple it and store in containers in the freezer.
Apple Topping
3 lb. Granny Smith apples, peeled, cored, and sliced
1 tsp. cinnamon
Dash of fresh grated nutmeg, optional
3 T. cornstarch
1 C. granulated sugar
1 to 2 T. of butter, cut in small pieces
Place apple slices in the crockpot; stir in remaining ingredients and dot with the butter. Cover and cook on low for about 6 hours, or until apples are tender but not mushy. Stir about halfway through cooking. Makes 2 1/2 to 3 C.
Apple Butter
8 C. mashed apples
4 C. sugar
1 tsp. cinnamon
1/2 tsp. cloves
Cook and mash the apples. Put all ingredients into the crockpot. Cook on high for 5 hours, then on low heat for 3 hours. Stir occasionally. Put in jars and seal.
Watson Frosting
2 1/2 T. Flour
1/2 C. Milk
1/2 C. Sugar
1/2 C. Shortening or Butter
Salt
Vanilla
1 C. Powered Sugar
Put flour in kettle, add milk and stir to mix up. Place on heat, stirring constantly until thick. Set aside to cool. Beat margarine, sugar, salt and vanilla with mixer until soft and creamy. Add cooled paste and beat again. Use to frost between layers. Beat in 1 C. powdered sugar to frost outside of cake.
Stabilized Whipped Cream
4 tsp. Water to 1 tsp. Knox Gelatin
1 C. Heavy Whipping Cream
1 tsp. Vanilla
¼ C. Powdered Sugar
Dissolve knox in water, heat until liquid and then let cool before adding to whipped cream. Whip cream until a bit thickened, add gelatin mixture, vanilla and sugar. Continue to whip until very hard – up to 30 minutes with small mixer.
Quick and Easy Sauces
Easy Butterscotch Sauce: Mix 1/4 C. whole milk with 1 C. corn Syrup, stir.
Easy Lemon Sauce: To 3 or 4 T. Lemon juice, add grated lemon rind and 1 C. corn syrup. Bring up to a boil slowly over low heat.
Easy Orange sauce: To 3 or 4 T. orange juice, add grated orange rind and 1 C. corn syrup. Bring up to a boil slowly over low heat.
Easy Preserve Sauce: Blend 1/2 C. light corn syrup with 1 C. fruit preserves.
Chocolate Sauce
2 T. Melted Butter
1/4 C. Unsweetened Cocoa
1/2 C. Milk or Cream
1 1/4 C. Powdered Sugar
1 T. Vanilla
1 T. Dark Karo Corn Syrup
1/2 C. Flour
Add all ingredients to saucepan and bring to a simmer. Cook five minutes after slow bubbles form.
Butterscotch Sauce
Mix ¼ C. Evaporated Milk, 1 C. light or dark corn syrup and stir.
Vegetable Relish
3/4 C. diced Red Bell Pepper
3/4 C. diced Green Bell Pepper
1 C. diced Onion
1 C. Cabbage, coarsely shredded
4 C. (??? Green or Red mom?) Tomatoes, diced
Cook vegetables with water to cover and 1/2 C. salt. Use 1/2 recipe from page 167 Better Homes and Gardens cookbook for sealing in jars.
Pizza Sauce
6 oz. Tomato Paste
1/2 C. Hot Water
1 tsp. Salt
1/2 tsp. Oregano
1/8 tsp. Black Pepper
Mix all ingredients together.
Pickled Peppers
1 qt. Vinegar
1 1/2 qt. Water
1 1/2 C. Sugar
1/4 C. Salt
Boil and pour over peppers that have been cut up and packed in jars. Seal.
Pepper Relish
5 1/2 C. Green Peppers, chopped
5 1/2 C. Red Peppers, chopped
2 C. chopped Onion
2 C. Vinegar
1 1/2 C. Sugar
3 T. Salt
Combine chopped peppers and onions; cover with boiling water. Let stand 10 minutes; drain. Combine sugar, vinegar and salt; add pepper mixture. Bring to a boil, simmer for 5 minutes. Pour into sterilized jars and seal. Makes about 5 pints.
Oven Smoked Clams
25 – 35 cleaned razor clams
1 C. oil
3 T. Liquid Smoke
2 T. Worcestershire
2 T. Lemon Juice
1 tsp. Accent
1 tsp. Celery Salt
1 tsp. Garlic Powder
1 tsp. Chili Powder
Paprika
Cut clams into bite sized pieces. Sprinkle generously with paprika. Mix remaining ingrediens together and pour over clams. Bake in a sheet cake pan at 350 degrees for 1 hour, stirring frequently. Will keep in fridge several weeks or can be canned in half pints.
Never Fail Dills
2 qt. Cucumbers
4 – 8 heads Dill, coarsely chopped
2 T. Pickling Spices
3 T. Salt
3 Cloves Garlic, cut fine
1 C. Vinegar
Wash and prick cucumbers with a fork. Prepare four jars by placing a grape leaf in the bottom of each. Pack cucumbers into jars, sprinkling dill in between “layers” of cukes. Mix remaining ingredients, stirring until salt dissolves. Pour one quarter into each jar. Add water to each jar to within 1/2″ of top, fully covering the cucumbers. Place lids on jars, but do not tighten all the way. Leave in cool dark place for two weeks, tightening lids, shaking jars, then loosening lids every few days. When pickles are ready, tighten lids completely for storage.
Hot, Cold Water Dill Pickles
Put into quart jar 1 T. salt, 1 large clove garlic, large head of dill (or 2 T. dill seed) and 1 pinch of alum. Add cucumbers to jar. Mix 1 C. vinegar with 5 C. cold water and pour over cucumbers in jar (make more 1:5 solution if cukes aren’t completely covered). Drop in 5 – 7 whole red chili peppers and close jar. Let stand 6 – 8 weeks. The pickle brine should start clear, turn cloudy, and then become clear again. Once it re-clears, they are ready to eat.
Freezer Corn
Cut 20 C. corn from ears. Add 2/3 C. sugar, scant ½ C. salt and 2 C. water. Boil for 20 minutes. Freeze, stirring often.
Evelyn Wright’s Dill Pickles
1 qt. Brown Cider Vinegar
3 qt. Water
1 C. table Salt
1/2 tsp. Alum
Garlic
Fresh Dill
Pickling Cucumbers
Wash cucumbers well, without scrubbing too hard – leave on the small nubbins and do not remove stem ends. Pack cucumbers into hot clean jars, adding 2 dill heads and 3 peeled cloves garlic per jar. Heat to boiling the vinegar, water, salt and alum. Pour to cover cucumbers, within an inch of the top of the jar. Seal.
Dill Pickles
4 dozen firm Cucumbers, about 3” long
6 C. Cider Vinegar
3 qt. Water
1/2 C. Coarse Salt
12 Heads Dill
3 cloves Garlic, chopped
6 pea sized pieces of Alum
Scrub cukes with a brush, rinse well and pack into hot sterilized jars. Heat together vinegar, water and salt until salt is dissolved. Stuff 2 heads dill, a piece of alum and half clove garlic into each jar. Fill with hot brine and seal. Store in cool, dry place.
1 Jar Pickles
Fill quart jar with small cleaned cucumbers. Add 1 head and stalk dill (or 1 tsp. dill seed), 1 clove garlic, 2 T. salt and 1/2 C. cider vinegar. Fill jar with boiling water. Top with grape leaf. Put on lid and turn jar several times to dissolve salt. Do not process or seal. Ready to eat in 6 weeks.
Western 1-minute Italian Dressing
2 tsp. Salt
1 tsp. Sugar
1/2 tsp. Pepper
1 tsp. Paprika
1/2 C. Vinegar
1 1/2 C. Vegetable Oil
Combine and shake in covered jar. Makes 2 C.
Variation: Add 2 T. Bleu Cheese to 1/2 C. Basic Dressing.
Lilac Jelly
4 c. lilac flowers
4 c. sugar
1 pkg. or 6 tbsp. powdered pectin
3 tbsp. lemon juice
1/4 tsp. butter
Rinse lilac flowers in a colander and remove stems. Place flowers in a bowl and cover them with 4 cups of boiling water. You are essentially going to make “lilac tea.” Let the lilac mixture sit for about an hour. Pour the mixture through a fine mesh strainer to remove the lilac flowers. You should end up with a clear liquid. If not, try pouring it through the strainer again. Measure the tea, adding a little water if necessary to get exactly 4 cups of liquid. Stir in lemon juice. The liquid should change in color to be similar to the original color of the lilacs. The darker the lilacs, the darker the color of the jelly. Violet colored lilacs will make a rose colored jelly. Experiment with different flower colors! Pour liquid into a large stock pot. Sprinkle the pectin on top of the juice and use a whisk to mix it together. Stirring constantly, heat until boiling. Boil for one minute. Add the pinch of butter and return to a boil. Add the sugar to the pot all at one time (measure it and have it ready ahead of time). Stir until sugar is dissolved. Return to a boil and boil for one minute. How to make and can homemade lilac jelly from fresh lilac flowers. A unique gift idea with a wonderfully floral taste and scent!
Canning Instructions: Remove the pan from the heat. Remove any foam with a metal spoon. Ladle the jelly into hot sterilized jars, leaving ¼ inch head space, and process in boiling water canner for 5 minutes. Remove the jars from the canner and place on a towel on the kitchen counter to cool. Sealed jars can be stored in the pantry for 1-2 years. If you have any jars that do not seal, just place them in the refrigerator to eat in the next month or two. Jelly can take a day or two to set completely, so don’t disturb it for a couple days even if it doesn’t set completely.
1 cup chopped avocado (about 1 avocado)
3 or 4 anchovy fillets or 1 1/2 to 2 teaspoons anchovy paste
2 small garlic cloves, chopped
2 scallions, chopped
1/4 cup white wine vinegar
1 1/2 tablespoons lemon juice
1/4 cup Greek yogurt
1/4 cup firmly packed basil, chopped
1 tablespoon chopped fresh parsley
1 tablespoon chopped tarragon leaves
Extra-virgin olive oil, for making dressing, optional
Add the avocado, anchovies, garlic, scallions, white wine vinegar, lemon juice, and Greek yogurt to a food processor or blender; process until relatively smooth. Add the basil, parsley, and tarragon; process until smooth. If too thick, thin it out with a glug of olive oil. Serve with crudités as a dip or thin out with olive oil to make a salad dressing. For dressing, add olive oil 1/4 cup at a time, processing constantly until the desired consistency is reached. Toss with salad greens.
3 T. soy sauce
1 T. rice vinegar
1 tsp. granulated sugar
1/2 tsp. hot chile oil or sesame oil
1 small scallion, thinly sliced
Combine first 4 ingredients; stir until sugar is dissolved. Sprinkle on scallion.
This recipe can be thinned with 2/3 cup milk or buttermilk to make a delicious salad dressing. For a delicious baked chicken, add 2 egg yolks and ¼ cup milk to basic recipe, pour over chicken, then bake until cooked through.
1 C. Sour cream
1/2 C. Real mayonnaise
4 lg. Cloves fresh garlic, minced
4 Full sprigs fresh parsley
Finely chopped
2 T. Worcestershire sauce
1 Heaping T. finely minced
Onion
1 T. Dill weed
1 tsp. Seasoned salt
3 Drops Tabasco
Combine all ingredients thoroughly, cover and refrigerate overnight or up to four days for more potent flavor. Serve with dippers of your choice. Makes about 1 1/2 cups.
1/2 pound (2 sticks) butter, softene
d
3/4 C. superfine sugar
1 egg yolk, lightly beaten
2 tsp. fresh Meyer Lemon juice
2 1/2 cups all-purpose flour
Finely grated rind of 1 Meyer Lemon
Salt
Put the butter and sugar and mix well with a rubber spatula or wooden spoon. Then add the egg yolk and juice and beat in. Sift the flour and salt into the bowl and stir until combined. Add the lemon rind and combine once more. Divide the dough into 2 disks and wrap in plastic wrap. Place in refrigerator to chill until firm, about 30 min to an hour. Preheat oven to 375F degrees. Line baking trays with parchment paper. Unwrap the dough, roll to 1/8 inch thick and use a chef’s knife to make straight cuts. (A pasty wheel dragged my dough to skewed it, find out what works best for you. If the dough becomes too warm or soft to be transferred to the baking tray, return dough in the refrigerator to chill, 5-10 minutes. Bake for 6-7 minutes, or until edges turn light brown. Transfer to wire racks to cool. To frost the cookies, I used royal icing thinned with a little water. Letters were written using edible markers.
You can start with a basic jar of marinara sauce and doctor the sauce into a wonderful delicious sauce that will have people begging for more. There is some basic cooking needed with some of these sauce additions but it is well worth it.
1. Add 2 T. of any good red wine to the sauce and cook the sauce down for about 30 minutes on medium heat.
2. Add a heaping spoon of Pesto Sauce to the marinaria sauce and cook down for about thirty minutes on medium heat.
3. Saute a C. of fine diced Zucchini in olive oil for a few minutes along with a tsp. of fresh minced garlic. Season with salt and pepper and add to your marinara sauce.
4. Saute a red bell pepper in thin strips with a dash of red pepper flakes and thin add to your marinara sauce.
5. If you like a rich garlic sauce saute two T. of fresh minced garlic in real butter and then add to your marinara sauce.
6. Dice up a 8 ounce carton of mushrooms very fine and then saute them in olive oil with salt and pepper.
7. Add one pound of thin sliced cooked Italian Sausage to your marinara sauce for a rich meaty sauce. If you want a wonderfully delicious sauce that people won’t soon forget let your marinara sauce and the Italian Sausage cool to room temperature and then puree your sauce fine in a food processor.
8. Add a small jar of anchovies , a tsp. of lemon juice and two T. of capers to a food processor and puree smooth. Add this to your marinara sauce and simmer at least 30 minutes before you serve over your favorite pasta.
9. Add a can of clams with their juice , 2 T. of red wine, and a T. of fresh chopped parsley to your marinara sauce and cook for at least 30 minutes at a low simmer.
10. Add a small package of pepperoni slices, a T. of diced onion, and a tsp. of red pepper flakes to a food processor and puree for a few seconds to course grind everything. Add this to your marinara sauce and simmer for thirty minutes before serving over your favorite pasta.
11. Sauté a C. of diced green bell pepper, 1/4 C. of onion, and 1 T. fresh minced garlic to a saute pan with some olive oil and sauté until the vegetables are soft. Add to your marinara sauce and simmer for thirty minutes.
12. Add a C. of finely shredded carrots and a T. of light brown sugar to your marinara sauce and simmer it for thirty minutes before you serve it over your favorite pasta.
13. Puree a large handful of fresh basil and a T. of fresh minced garlic in a food processor and stir into your marinara sauce and cook at a simmer for thirty minutes. Then serve over your favorite pasta.
14. Add 1/4 C. of red wine and 1/4 C. of baby shrimp to your marinara sauce and cook for 30 minutes on a low simmer.
15. For a unique sauce add a can of green chilies and a tsp. of ground cumin to your marinara sauce and then grill chicken thighs and slice them thin. Put down a layer of your favorite pasta then a piece of grilled chicken and then a ladle of the doctored sauce and you’ll have a delicious chicken pasta sauce
1 d
ozen large eggs
2 tablespoons white vinegar
1 cup mayonnaise
1 tablespoon yellow mustard
Salt & pepper
Paprika for dusting
Perfect Hard Boiled Eggs: In a large saucepan, cover the eggs with cold water; make sure the water is a good inch above the eggs. Add in the vinegar. Bring to a rapid boil. Cover the saucepan and remove it from the heat. Let it stand for 15 minutes. Drain the water from eggs and cool them under cold running water. Shake the pan vigorously to crack the shells. Let the eggs cool in the water.
Shell the eggs and halve them lengthwise. Coarsely chop half the egg whites and transfer them to a large bowl. Add the remaining white and all of the yolks to a food processor along with the mayo and mustard. Process until smooth. Scrape the mixture into a bowl and blend with the chopped egg whites. Season with salt and pepper. Can be made ahead and refrigerated overnight.
Tahini Pesto
2 garlic cloves, minced with coarse sea salt
2 T. freshly squeezed lemon juice
3 T. premium tahini paste
1 C. packed fresh basil leaves (about 1 1/2 ounces)
2 T. ice-cold water
1/3 C. extra-virgin olive oil
3 T. freshly grated Parmesan cheese
Combine the garlic and lemon juice in a food processor. Let it sit for 1 to 2 minutes. Add the tahini and pulse a few times until just combined. Don’t worry if it gets thick and grainy. Add the basil and water and pulse until everything is uniformly green, about io pulses. With the processor turned on, drizzle in the olive oil in a slow stream and process until the pesto is smooth and creamy. Scrape into a bowl or storage container and stir in the Parmesan. Store in a closed container in the refrigerator for up to 3 days.
1 14 oz. can of cannellini beans drained
8 sun-dried tomatoes packed in oil, drained (reserve one for top if desired)
1-2 cloves garlic, chopped
1 Scallion (reserve a bit for top if desired)
1 tsp. fresh oregano, chopped
4 T. olive oil
2 T. red wine vinegar
1/4 C. or more water
salt and pepper
Place all the ingredients in a food processor and pulse until it’s smooth. Add more water if it’s too thick. Adjust the seasoning. Top with a little chopped reserved tomato and scallion if desired.
1/4 C. water
3 T. lemon juice
6 T. well stirred tahini
2 T. extra-virgin olive oil
1 15 ounce can drained and rinsed chickpeas
1 clove garlic, minced
1/2 tsp. salt
1/4 tsp. cumin
Pinch of cayenne
About 1 T. chopped fresh cilantro
Combine the water and lemon juice in one bowl, and the tahini and oil in another. Set aside about 12 of the whole chickpeas for a garnish. Put the chickpeas, salt, garlic, cumin, and cayenne in a food processor and process for about 15 seconds. Scrap down the sides of the processor. Then add the lemon water mix through the feed tube with the processor running for about 1 minute. Scrap down the sides several times. Then add the oil and tahini, with the processor running, until the hummus is fluffy. Put the hummus in a bowl, garnish with the cilantro and whole chickpeas, and drizzle with some olive oil if you want.
1 ripe avocado, pitted, peeled, and cut in large pieces
Juice of 1 lime
1/2 C. sour cream
Salt, to taste
Place all the ingredients except the salt in a food processor and process until completely smooth. Scrape into a bowl and season to taste with salt. Serve Immediately.
1 tomatillo, husk removed and roughly chopped
1 small jalapeno, seeds removed and roughly chopped
1 avocado, peeled and pitted
1/3 cup cilantro, packed
2 garlic cloves, peeled
2 tablespoons lime juice
1/2 teaspoon salt
1/2 teaspoon pepper
2 teaspoons dry parsley
1 teaspoons dry chives
1/2 teaspoons dry dill
1/2 teaspoon smoked paprika
1/2 teaspoon Worcestershire sauce
1 teaspoon white vinegar
1/2 cup real mayonnaise
1/2 cup sour cream
Hot sauce (optional)
Milk (optional)
Add all of the ingredients to a blender or food processor and “chop” then puree until smooth, scraping sides down as needed. Add milk, a tablespoon at a time to reach desired consistency. Taste and add additional salt, pepper and/or hot sauce to taste (I always add more salt). Chill before serving.
6 Cloves fresh garlic; peeled
6 Green onions
1 pkg. (8 oz.) cream cheese; softened
2 C. Shredded cheddar cheese
2 T. Mayonnaise
3 tsp. Soy sauce
Makes enough for two whole loaves of French bread. In a blender of food processor, mince garlic. Add onions and chop finely. Add cream cheese and mix thoroughly. Then add remaining ingredients and process until well blended. Spread on halved loaves of French bread and place under broiler until bubbly.
11/2 tsp. white pepper
1/2 tsp. cayenne pepper
1/2 tsp. black pepper
1 tsp. onion powder
11/4 tsp. garlic powder
1 T. basil, dried
11/2 tsp. thyme, dried
Mix all ingredients together. Store in an airtight container.
1/4 C. paprika
2 T. dried oregano, crushed
2 tsp. chili powder
1 tsp. garlic powder
1 tsp. black pepper
1/2 tsp. red (cayenne) pepper
1/2 tsp. dry mustard
Mix together all ingredients. Store in airtight container.
1 quart-sized jar with lid
2 1/4 cup water
1/4 cup rock or sea salt
4 dried chiles
1/2 tsp. whole Sichuan peppercorns
2 tsp. rice wine
1/2 star anise
1 T. brown sugar
1-inch piece of unpeeled ginger
1/3 cinnamon stick
1 lb. or more vegetables, such as string beans, slice carrot, daikon radish, etc.
Dissolve salt in boiling water and set aside to cool. Add pickling spices to jar and add cooled water. Cover and shake to mix. Fill jar with vegetables (e.g., fiddleheads), making sure brine covers them. Tighten lid and put aside in a cool, dark place for a minimum 24 hours; a week is better. You can continue to replenish the jar with vegetables by adding more salt, sugar, and wine.
1. Chopped black olives with a little juice, Italian bread crumbs, a tsp. each of EVOO and Red Wine Vinegar
2. A tsp. of olive oil and a tsp. of red cider vinegar.
3. A small package of pepperoni, a small package of feta cheese, salt & Pepper
4. 1/2 pound of bacon cooked crisp and crumbled , a large tomato diced very fine and a C. of baby spinach chopped fine.
5. Butter, Parmesan cheese, pepper and a splash of heavy cream
6. A small package of Goat Cheese, crumbled, a C. of diced spinach, some red onion
7. A heaping T. of pesto, 1/4 C. of ricotta cheese and a splash of EVOO
8. Zest of one lemon , the juice of a lemon and 2 T. of half and half cream
9. Strips of smoked ham, green peas, and a little half and half or cream
10. 1/4 C. of marinara, 1/4 C. of Alfredo Sauce and a tsp. of red pepper flakes
11. Pressed Garlic, Dribble of EVOO, pinch of Red Pepper Flakes
12. Chopped Fresh Tomato, Pressed Garlic, and Dribble of EVOO
13. Chopped anchovies, EVOO, chopped black olives and bread crumbs
14. Pesto, Ricotta Cheese and EVOO
15. A nice handful of chopped fresh herbs (your choice) and EVOO
16. A can of tuna, drained, capers, pepper and chopped parsley