Spiced Cantaloupe Pickles

May 31, 2013 by  
Filed under Pickles, Vegetables

North American "cantaloupes", actual...

North American “cantaloupes”, actually a type of muskmelon. Deutsch: Cantaloupe-Melone (Cucumis melo var. cantalupensis) (Photo credit: Wikipedia)

Spiced Cantaloupe Pickles

This is an old recipe that is enjoying a comeback. I had never eaten it growing up and then sampled some in the mountains of North Carolina on a trip. I had to have the recipe! I found this one in an old book from the 1800’s. Its easy to do and could be scaled down to be used as a refrigerator pickle. Excellent flavor.

7 lbs Cantalope
3 lbs sugar
8 sticks cinnamon
1 T whole cloves
Sterile jars and lids

Peel rind and cut cantaloupe into one inch pieces. Soak over night in weak vinegar. To each seven pounds of fruit, add three pounds of sugar and eight sticks of cinnamon, one tablespoonful of whole cloves. Cook about an hour and one-half or until the fruit becomes transparent. Place in ‘sterile jars and seal. Serve as a relish or side dish with chicken or meats.

Enhanced by Zemanta
.........Read more »

Pickled Beets

May 30, 2013 by  
Filed under Pickles, Vegetables

CDC beets

Fresh beets (Photo credit: Wikipedia)

4 quarts small beets
3 cups vinegar, more if needed
2 cups water
2 ½ cups sugar
2 teaspoons allspice
3 inch stick of cinnamon
½ teaspoon whole cloves
1 teaspoon salt
Hot sterilized jars and lids

Cook the beets until just tender. Slip off the skins.
Combine vinegar, water, sugar, spices, and salt. Bring to a boil and simmer 15 minutes.
Add the beets to the vinegar and simmer 5 minutes longer.
Pack the beets into hot sterilized jars. Bring the vinegar to a boil and pour over beets. If there is not enough vinegar mixture to cover, add hot vinegar.
Seal immediately, hand tighten bands.
Process for 10 minutes in a boiling water bath.
Makes about 4 quarts.

Enhanced by Zemanta
.........Read more »

Summer Squash Recipes

May 30, 2013 by  
Filed under Vegetables

Recipes to help you find old and new ways to use that garden bounty.


Summer Squash with Sour Cream

3 Tablespoons butter or olive oil
1 onion, sliced
2 pounds yellow crookneck squash, sliced
1 cup sour cream
Salt and pepper to taste
Paprika (optional)

Heat the butter, add the onion and cook until translucent.
Add the sliced squash and continue cooking until lightly browned.
Add the sour cream and simmer until squash is tender.
Add salt and pepper to taste. Sprinkle with paprika.

Squash Pudding

2 pounds summer squash, sliced or diced
3 Tablespoons butter, separated
1 egg, beaten
2 tablespoons brown sugar
1 Tablespoon flour
½ cup milk
½ cup bread crumbs
salt and pepper to taste
paprika and nutmeg

Steam the squash over boiling water about 30 minutes or until tender.
Mash the squash, add 2 Tablespoons of the butter, the egg and the brown sugar. Set aside.
In a small saucepan, heat the remaining tablespoon of butter. Add 1 Tablespoon of flour, stir and fry for a minute to make a roux. Add the milk and cook until thick.
Add the white sauce to the squash mixture. Season to taste with salt and pepper.
Place in a greased casserole. Top with bread crumbs.
Sprinkle with paprika and a dash of nutmeg.
Bake in a 375 degree oven for about 30 minutes or until browned.

.........Read more »

Easy Baked Acorn Squash

May 30, 2013 by  
Filed under Vegetables

Easy Baked Acorn Squash Recipe

Acorn Squash
Brown Sugar

  1. Cut your squash in half. Scoop out seeds and rinse out cavity. Put the squash in a deep baking dish.
  2. In each cavity place a pat of butter, some salt and pepper, and a small spoon of brown sugar.
  3. Cut bacon strips in half and drape the strips along the cut edges of the squash.
  4. Put a few tablespoons of water in the bottom of the dish. Bake at 400 until tender, 30 to 45 minutes.

You can bake these ahead of time, keep them warm, and just pop back in the oven to crisp up the bacon.

.........Read more »

Fried Ripe Tomatoes

May 30, 2013 by  
Filed under Vegetables

Fried Ripe Tomatoes

These are similar to the popular fried green tomatoes, but this recipe uses ripe tomatoes. Try this one for a different side dish. Serve with dressing, aioli or cream gravy. [Read the rest of this entry…]

.........Read more »

Fried Green Tomatoes Recipe

May 30, 2013 by  
Filed under Vegetables

This southern favorite is popular in the summer when tomatoes are plentiful and in the fall, when green tomatoes are harvested to save them from the first frost. The green tomatoes have a tart flavor. Serve them hot with a side of dressing or aioli. [Read the rest of this entry…]

.........Read more »

Broiled, Roasted or Grilled Tomatoes

May 30, 2013 by  
Filed under Grilling and BBQ, Vegetables

Basalmic Broiled Tomatoes

Firm Ripe Tomatoes, cut into halves
Salt and pepper to taste, (I like Kosher salt)
Basalmic Vinegar
Fresh Basil, chopped

  1. Cut the tomatoes in half and place onto a baking sheet. Sprinkle with salt and pepper and a dash of basalmic vinegar.
  2. Place under the broiler for a few minutes until the tomato is shriveled. Remove from the oven and sprinkle with the fresh basil.
  3. These can also be placed on a hot grill instead of under the broiler. They are delicious. I use Roma Tomatoes for these.


465247_roasted_tomatoes_with_rosemaryBroiled Tomatoes with Rosemary

Firm, ripe tomatoes, cut in halves
Salt and pepper to taste
Rosemary sprigs

Olive oil

  1. Cut the tomatoes and place them, cut side up, on a baking sheet.
  2. Brush tomato halves with a light layer of olive oil. Sprinkle with salt, pepper and rosemary.
  3. Heat under the broiler (or place on the grill) for 3 to 5 minutes until just beginning to brown.

Broiled Tomatoes with Bread Crumbs

Firm ripe tomatoes
Salt and pepper to taste
Grated cheese or bread crumbs

  1. Cut firm ripe tomatoes in half crosswise. Sprinkle cut surface with salt and pepper.
  2. Dot with butter. Heat under broiler 3 to 5 minutes or until almost browned.
  3. When almost browned sprinkle with grated cheese or bread crumbs and return to broiler. Heat until cheese is melted, or crumbs are browned.
.........Read more »

Canning Tomatoes

May 30, 2013 by  
Filed under Canning and Preserving, Tips

Canning Tomatoes

Because of the high acidity, tomatoes are among the easiest of foods to can successfully. Tomatoes for canning should be fully ripe, but firm. Peel by dipping them into boiling water for 20-30 seconds, then into cold water. The skin should be loose and will slip off easily. [Read the rest of this entry…]

.........Read more »


May 30, 2013 by  
Filed under Pickles, Salads

1 quart chopped cabbage
1 quart chopped green tomatoes
2 sweet red peppers, chopped
2 large onions, chopped
1/4 cup salt
1 1/2 cup vinegar
2 cups packed brown sugar
1 teaspoon dry mustard
1 teaspoon tumeric
1 teaspoon celery seed
jars, lids, and rings

1. Combine vegetables and salt. Let sit overnight.
2. Drain vegetables. Squeeze out all moisture
3 . Prepare the Jars by cleaning and covering with boiling water. Boil for 10 minutes, then keep hot until ready to fill.
4 . Combine vinegar, sugar, and spices in a saucepan. Add 1 1/2 cup water and boil for 5 minutes.
5 . Stir into vegetables in kettle. Bring to a boil.
6 . Put in sterile jars and seal while still hot. Hand tighten lid.
7 . Process in hot water bath for 10 minutes to complete seal.

Enhanced by Zemanta
.........Read more »

Overnight Pear Conserve

May 29, 2013 by  
Filed under Pickles

The Pear, Oregon's state fruit.

What to do with a bumper pear crop. (Photo credit: Wikipedia)

Pear Conserve

4 pounds very firm pears
4 pounds sugar
2 cups seedless raisins
2 tablespoons grated orange rind
1 cup orange juice
6 tablespoons lemon juice
Hot sterilized jars

Enhanced by Zemanta
.........Read more »

« Previous PageNext Page »