Recipes

Freezer Coleslaw

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You can double or triple the recipe as needed.  Or add more or less spices as you wish.

Freezer Slaw
2 pounds cabbage
1 large green pepper
3 large carrots
3/4 cup chopped onion
1 teaspoon salt
Dressing:
3/4 cups sugar
1 teaspoon dry mustard seed (ground or whole)
1 teaspoon black pepper
1 cup vinegar
1/2 cup water
Chop & shred cabbage, carrots, peppers & onions.  Mix in salt and let stand loosely covered at room temperature at least one hour (we let it stand for about 3)
Drain if needed.
In a pot add sugar, water, vinegar, mustard and pepper and bring to a roaring boil.  Let boil for about a minute.
Let cool for about 10 min, then mix liquid into veggies.
Package into freezer safe container, leave 1/2 inch headspace.
Let stand for about 30 min.
Label & freeze.
Keeps for a year.

This entry was posted in Recipes.

Bread & Butter Pickles

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Yield: 7 pints
Prep:50 mins
Chill: 3 hrs
Cook: 25 mins

Ingredients

4 quarts sliced medium cucumbers
8 medium white onions, sliced
1/3 cup pickling salt
3 cloves garlic, halved
Cracked ice
4 cups sugar
3 cups cider vinegar
2 tablespoons mustard seed
1 1/2 teaspoons turmeric
1 1/2 teaspoons whole peppercorns

Method

1.Combine cucumbers, onions, pickling salt, and garlic. Add 2 inches of cracked ice. Refrigerate for 3 hours; drain well. Remove garlic.

2. In a large kettle combine sugar, vinegar, mustard seed, turmeric, and celery seed. Heat to boiling. Add cucumber mixture. Return to boiling. Pack cucumber mixture and liquid into hot, sterilized pint jars, leaving a 1/2-inch headspace. Wipe jar rims; adjust lids.

3. Process in a boiling-water canner 10 minutes (start timing when water begins to boil).

Served chilled.

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Avocado Potato Salad

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This is a fun spin on traditional potato salad.  And it is also vegan!

2 lbs potatoes (any kind), cut into 3/4 inch chunks
2 avocados
juice from 2 limes
1/2 tsp salt
1/4 teaspoon chilli powder (hot or mild) red pepper flakes would work too
1  tomato, chopped
1 small onion, diced small
1 medium size cucumber, diced small
scallions or cilantro for garnish (optional)

Put  potatoes in a pot and cover with water. Cover pot, bring water to a  boil. Lower the heat to a rolling boil and cook for 15 to 20 minutes,  until potatoes are easily pierced with a fork. Drain, rinse with cold water then set aside to  cool.

While potatoes are cooling, prepare the dressing. Split the avocado in half, remove the seed and scoop the good stuff  a bowl. Add the lime juice, chilli powder and salt and mash with fork untill smooth. Once smooth and creamy, add the onion. Mix well and set aside.

Put  the potatoes, cucumbers, and onions in a large mixing bowl and mix them up. Add  the dressing and mix well. Add salt if needed. Wrap tightly and chill until ready to use. Garnish with scallions or fresh cilantro.

This entry was posted in Recipes.