The Recipe Trove

from “Small Batch Preserving”

3 Tablespoons finely chopped fresh oregano or 1 tablespoon dried

1.  Combine oregano, peppers, and hot pepper flakes.  remove hot jars from canner and divide pepper mixture between them.  Add 1 clove garlic to each jar and fill each with half the carrots, leaving 1/2-inch head space. (There may be a few carrots left over.)

2. Meanwhile, combine vinegar, sugar, water and salt in a small saucepan and bring to a boil.

3. Pour hot liquid over carrots to within 1/2 inch of rim.  Process 15 minutes for pint jars.

Makes 2 pints.

“From Amish and Mennonite Kitchens”

1.  Stir together flour, oatmeal, brown sugar, butter, and cinnamon until crumbly.  Set aside half of crumbs.  Pat remaining crumbs over bottom of a 9″ square baking pan that’s been greased or sprayed.

2. Combine sugar, cornstarch, water, and vanilla in a saucepan, stirring until smooth.  Add rhubarb and cook until mixture becomes thick and clear.

3. Pour rhubarb sauce over the crumbs.  Crumble remaining crumbs over the top of the sauce.

4. Bake at 350ºF for 1 hour.

Variation:  Use cherries or blueberries instead of the rhubarb.

Yield: 2 to 3 quarts

Wash the cucumbers well and slice off the blossom ends.

Combine the salt, mustard seeds, water and vinegar in a saucepan.  Heat to boiling.

Into each sterilized quart jar, drop 1 bay leaf, 1 clove of garlic, and 1 dill head or 1/2 tablespoon of dill seeds.  Pack the cucumbers into the jars rather snugly.  Top each jar with 1 bay leaf, 1 garlic clove, and 1 dill head.  Carefully, fill the jars with the hot vinegar liquid to 1/2-inch headspace.  Wipe the rims with a warm damp cloth, and then add the lids and rings.  Process in a boiling water bath at 180ºF for 30 minutes.  Pickles will be ready to eat in 2 to 3 weeks, but of course, improve with age.

from “Small-Batch Preserving”

Remove husks from tomatillos and discard.  Wash tomatillos and coarsely chop in a food processor or by hand.  Transfer to a medium stainless steel or enamel saucepan.  Add chiles, garlic, red pepper, onion, carrot, apple juice, vinegar, salt, cumin and oregano.  Bring to a boil over high heat, reduce heat, cover and boil gently for 10 minutes.

Stir in sugar, return to a boil and boil gently, uncovered, for 20 minutes or until the mixture is thickened.  Remove from heat.

Ladle salsa into hot jars to within 1/2-inch of rim.  Process 20 minutes in a boiling water bath canner.

Makes 2 cups.

from “From Amish and Mennonite Kitchens”

1. Saute’ onion in butter.  Add broth and water, bring to a boil.

2.  Place rice in a buttered casserole.  Pour the hot broth mixture over the rice.  Cover and bake at 350ºF for 40-45 minutes.  Sprinkle with almonds.

from The Ball Blue Book

Yield: about 2 pints

Combine all ingredients in a large saucepot. Bring mixture to a boil.  Reduce heat and simmer 10 minutes. (MIne took more like 20 minutes.)  Ladle hot salsa into hot jars, leaving a 1/4 inch headspace.  Adjust two-piece caps.  Process 15 minutes in a boiling-water canner.

Note: When cutting or seeding hot peppers, wear rubber gloves to prevent hands from being burned.

from “From Amish and Mennonite Kitchens”

Makes about 8 dozen

1. Cream shortening and sugar

2. Add eggs and beat till fluffy.  Add sour cream and vanilla and mix well.  Gradually add flour, salt, and soda.  Mix well.

3. Stir in chocolate chips, nuts, and raisins, if desired.

4. Drop by heaping teaspoons onto greased cookie sheet.  Bake at 375ºF for 10 minutes.

They are moist when they are kept in the freezer for a while.

from Vegetarian Times June 2008

2 Tbs. vegetable oil, divided

1. Heat 1 Tbs oil in a large nonstick skillet over high heat (I used a wok).  Add tofu, and saute’ 10 to 15 minutes, tossing with a spatula, until light golden brown all over.  Sprinkle with soy sauce and saute 2 to 3 minutes more to further brown the tofu.  Transfer tofu to a paper-towel lined plate.  Drain and rinse the skillet, and wipe dry.

2. Heat the remaining TBS oil over high heat.  Add the tofu back and all the vegetables. Saute 5 to 7 minutes, or until the vegetables are tender and the tofu nicely browned, tossing constantly with a spatula.  Sprinkle with additional soy sauce to taste.  Sprinkle with nutritional yeast flakes, saute a few seconds more, and then remove from heat.  Serve over brown rice.

from Vegetarian Times, Sept. 2008
Broth:
1 Tbs olive oil
1 small onion finely chopped (3/4 cup)
2 cloves garlic minced (2 tsp)
3 cups low sodium veggie broth
1 Tbs grated lime zest
1 tsp dried oregano
Soup:
1/4 cup short grain rice
2 small tomatoes, seeded and diced (1 cup)
1/3 cup fresh or frozen corn kernels
1 8 inch flour tortilla
1 avocado diced (1 cup)
2 green onions thinly sliced (1/4 cup)
1/4 cup chopped cilantro
6 lime wedges
hot sauce for garnish, optional

To make broth:
Heat olive oil in a large saucepan over medium heat. Add onion, saute 5-7 minutes or until softened. Stir in garlic and saute 1 minute or more. Add veggie broth, cover and reduce heat to medium low, simmer 10 minutes. Strain broth, discard solids, return to saucepan.

To make soup:
Add rice to broth, bring to a simmer over medium low heat, cover and simmer for 15 min or until rice is soft. Stir in tomatoes and corn, season with salt and pepper. Simmer 10 minutes.

Meanwhile, preheat oven to 350ºF.  Spray tortilla with cooking spray, cut into thin strips. Arrange on baking sheet and bake 5-7 min or until crisp.  (Alternately, I simply tossed my strips in a dry non-stick skillet to brown- worked fine, and saved me from having to turn on the oven.)

Place diced avocado, green onions, cilantro, lime wedges, and tortilla strips in small bowls.  Ladle soup into bowls. Garnish with avocado, tortilla strips, green onions, cilantro, lime wedges and hot sauce, if desired.

Serves 6.

slightly adapted from Williams-Sonoma Picnics and Tailgates

6 beets, about 2 pounds, trimmed and scrubbed

Preheat the oven to 425ºF.  Place the beets in a small roasting pan and pour in water to a depth of 1/4 inch.  Cover the pan with aluminum foil and roast the beets until fork-tender, about 45 minutes.  Remove from the oven and let cool.

Reduce the oven temperature to 350ºF.  Spread the nuts on a baking sheet and toast in the oven until lightly browned and fragrant, 5-7 minutes.  Remove from the oven and set aside.

Remove the skins from the beets and cut into 1/2 inch pieces.  Transfer to a transportable bowl, cover, and refrigerate.

In a small bowl, whisk together the orange juice, vinegar, and Dijon mustard.  Slowly whisk in the olive oil until incorporated.  Season to taste with salt and pepper and add the chives.

Pour the dressing over the beets and toss to coat evenly.  Sprinkle with the toasted nuts.  Cover and keep cool until ready to serve.  Serve chilled or at room temperature.

Serves six.

**Note:  I made this recipe using authentic balsamic vinegar- the kind that is thick like a syrup, with a bright, vibrant fruity flavor.  If the only balsamic vinegar you have is the watery version that we’re all used to, then increase the balsamic to a full tablespoon.