Recipes
Refrigerator Pickles
Dick Cray
3 sliced onions
5 large cucumbers
4 cups sugar
3 1/2 to 4 cups white vinegar
1/2 cup salt, non-iodized
1 1/2 teaspoon turmeric
1 1/2 teaspoon celery seed
1 1/2 teaspoon mustard seed
Mix sugar, vinegar, salt, and spices. Do not heat. Slice cucumbers and onions and put in clean, boiled jars. Stir syrup, pour into jars. Place in refrigerator for 5 days. Pickles will keep for 9 months in the refrigerator. Makes 1 ½ to 2 quarts.
Dick Cray is an advisory board member and long time member and supporter of the KCCG.
Caramelized Onions
Kathy Moore and Roxanne Wyss
6mediumsweetonions,thinlysliced
2 tablespoons olive oil
2 tablespoons butter
Salt and Pepper, to taste
Place sliced onions in a medium-size (4 quart) slow cooker. Drizzle with olive oil and dot with butter. Toss to coat the onions evenly. Cover and set on the High setting; cook for 6 to 8 hours or until the onions are caramelized. Season onions with salt and pepper.
Makes about 4 cups.
Tip: Use caramelized onions on top of grilled meats, on burgers, sandwiches or pizzas or in any recipe calling for caramelized onions. If desired, caramelized onions can be frozen. Spoon 1 cup, or other amount sized to a recipe you might prepare, in a freezer bag, label, date and freeze. Place in the refrigerator overnight to thaw then use as desired.
Kathy Moore and Roxanne Wyss, The Electrified Cooks, are
food professionals, cookbook authors and specialize in
answering the “What’s For Dinner?” dilemma. They are
experts in using slow cookers.
Tomato Tapenade
Kathy Moore and Roxanne Wyss
2 to 3 tablespoons olive oil
6 medium Roma tomatoes, seeded and chopped
2 cloves garlic, finely minced
2 tablespoons minced fresh flat-leaf parsley
½ cup chopped fresh basil
¼ cup chopped, pitted black olives
2 tablespoons diced green onions
¼ cup red wine vinegar
Salt to taste
Fresh parsley or basil leaves for garnish
Toasted baguette slices
Combine all ingredients, except garnish and toasted baguette slices and mix well. Cover and refrigerate 4 hours or overnight to allow flavors to blend.
Drain before serving. Garnish with sprig of parsley or basil leaf. Serve with toasted baguette slices.
Makes 16 appetizer servings.
Kathy Moore and Roxanne Wyss, The Electrified Cooks, are
food professionals, cookbook authors and specialize in
answering the “What’s For Dinner?” dilemma.
Roasted Carrot Soup
Brenda Nolte
12 carrots, peeled, halved lengthwise
3 parsnips, peeled, quartered
1 onion, quartered
2 inch piece fresh ginger, peeled, halved
3 Tablespoon butter
1-1/2 Tablespoon brown sugar
4 cups chicken broth, more if necessary
Salt to taste
Pinch of cayenne pepper
Preheat oven to 350
Combine carrots, parsnips, onion and ginger in a
roasting pan. Dot with butter and sprinkle brown sugar.
Pour 2 cups of broth into pan, cover well with foil and
bake about 2 hours, until vegetables are tender.
Transfer baked vegetable and broth into a large Dutch
oven, add remaining 2 cups of broth, salt and
Cayenne pepper. Puree soup in batches in a blender,
adding more broth if necessary.
Return to Dutch oven. Bring to a boil, reduce heat and
simmer partially covered for 10 minutes. Adjust
seasoning to taste.
Brenda Nolte is a former KCCG board president and a
KCCG garden member.
Wilted Lettuce, My Way
Linda Stutesman
2 cups Leaf Lettuce, washed and torn
2 cups baby Spinach leaves, washed
6 green onions, cleaned and chopped including tops
4 slice of bacon, chopped into 1” pieces
½ cup water
2 Tablespoons vinegar
Salt and pepper to taste
In a large heat resistant bowl, toss the greens and onions. In an 8” cast iron skillet, (or whatever) fry the bacon pieces to crisp. Pour the bacon and drippings (yes, all of the grease please) over the greens. Quickly return skillet to the range and add the water and vinegar. Bring to a boil and pour over the greens. Lay the skillet, over the bowl, bottom side up and allow the heat of the liquid and the heat of the skillet to wilt the greens. This should take just a few minutes. Season with salt and pepper to taste. Serves 4
Linda Stutesman is a personal chef consultant educator.
