Recipe of the Week: 8/14/17
Bryce's Peach Pie Filling
Whisk together: 1 cup sugar, 3 Tablespoons cornstarch
Add 1 cup water and bring to a boil. Whisk in small (3 ounces) peach jello. Boil for 2 minutes. Cool for 10 minutes. Stir in lots of yummy, sliced, fresh peaches. Remove fruit with a slotted spoon and place in a baked pie crust. (Dust crust with powdered sugar prior to filling to prevent crust from getting soggy.)
Recipe of the Week: 8/7/17
Grandma Dahle's Dilly Beans
Cook green beans until tender. Drain and put into bottles. Add the following to each bottle: 1 clover garlic, dash cayenne pepper and red pepper flakes, dill sprigs, strips of carrots, and 1 slice of onion.
Syrup: 2 cups vinegar, 2 cups water, 1/4 cup salt
Boil syrup. Pour over bottled beans. Cold pack 10 minutes.
Recipe of the Week: 7/31/17
Colleen's Famous Corn Relish
10 cups fresh whole kernel corn
1 small head cabbage, shredded
6 medium onions, chopped
4 medium green bell peppers, chopped
2 medium sweet red peppers, chopped
1 quart cider vinegar
4 cups sugar
2 teaspoons ground turmeric
2 teaspoons dry mustard
2 teaspoons celery seed
2 teaspoons salt
In a large pan, combine corn, cabbage, onions, and peppers. In a bowl, stir together remaining ingredients. Pour over vegetables. Bring to a boil; reduce heat and simmer for 10 minutes. Ladle into hot sterilized jars, leaving 1/4 inch headspace. Adjust caps. Process in a boiling water bath for 10 minutes. Let stand for at least 1 week to blend flavors.
Recipe of the Week: 7/24/27
Bryce's Peach Pie Filling
Whisk together: 1 cup sugar, 3 Tablespoons cornstarch
Add 1 cup water and bring to a boil. Whisk in small (3 ounces) peach jello. Boil for 2 minutes. Cool for 10 minutes. Stir in lots of yummy, sliced, fresh peaches. Remove fruit with a slotted spoon and place in a baked pie crust. (Dust crust with powdered sugar prior to filling to prevent crust from getting soggy.)
Recipe of the Week: 8/7/17
Grandma Dahle's Dilly Beans
Cook green beans until tender. Drain and put into bottles. Add the following to each bottle: 1 clover garlic, dash cayenne pepper and red pepper flakes, dill sprigs, strips of carrots, and 1 slice of onion.
Syrup: 2 cups vinegar, 2 cups water, 1/4 cup salt
Boil syrup. Pour over bottled beans. Cold pack 10 minutes.
Recipe of the Week: 7/31/17
Colleen's Famous Corn Relish
10 cups fresh whole kernel corn
1 small head cabbage, shredded
6 medium onions, chopped
4 medium green bell peppers, chopped
2 medium sweet red peppers, chopped
1 quart cider vinegar
4 cups sugar
2 teaspoons ground turmeric
2 teaspoons dry mustard
2 teaspoons celery seed
2 teaspoons salt
In a large pan, combine corn, cabbage, onions, and peppers. In a bowl, stir together remaining ingredients. Pour over vegetables. Bring to a boil; reduce heat and simmer for 10 minutes. Ladle into hot sterilized jars, leaving 1/4 inch headspace. Adjust caps. Process in a boiling water bath for 10 minutes. Let stand for at least 1 week to blend flavors.
Recipe of the Week: 7/24/27
Garlic Buttered Grilled Corn
Carefully peel back the corn husks and tie below the cob with a piece of baker's string.
Remove the silk.
Place the cobs of corn on a heated grill.
Brush on melted butter with a little garlic salt mixed in. (to taste)
Grill for a few minutes and turn over to grill the other side.
ENJOY!
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