Three-Hour Refrigerator
Pickles
This quick recipe uses regular cucumbers and can be done
without the hassle of canning.
6
pounds cucumbers
4
medium onions
4
cups sugar
4
cups white vinegar
½
cup salt
1-1/2
teaspoons ground turmeric
1
teaspoon celery salt
1 teaspoon mustard seed
Slice the cucumbers ¼ in thick. Slice onions 1/8 in thick. Place both in a
large nonmetallic bowl. Combine the
remaining ingredients; pour over cucumber mixture. Stir well for 5 minutes. Cover and refrigerate 3 hours before
serving. Store in the refrigerator for
up to 3 months, stirring occasionally. Yield: 2-1/2 quarts.
Three-Pepper Salad
Fresh-picked peppers form the foundation of this colorful
salad. If you can’t find yellow peppers,
use only red and green varieties.
2
medium green peppers, julienned
2
medium cucumbers, sliced
2
jars (4-1/2 ounces each) whole mushrooms, halved
1
medium sweet red pepper, julienned
1
medium sweet yellow pepper, julienned
1
can (6 ounces) pitted ripe olives, halved
½
cup chopped onion
DRESSING:
2/3
cup Italian salad dressing
1
tablespoon lemon juice
1
tablespoon olive oil
½
teaspoon seasoned salt
¼ teaspoon salt
In a large salad bowl, combine the first seven
ingredients. In a small bowl or jar with
tight-fitting lid, combine dressing ingredients; mix or shake well. Pour over salad. Refrigerate for at least 1 hour, stirring
occasionally. Serve with a slotted
spoon. Yield: 16 servings.
Garden Casserole
This delicious cheesy casserole uses lots of veggies and
herbs from your garden. The dish
includes a sunny medley of eggplant, zucchini and tomatoes.
2
pounds eggplant, peeled
5
teaspoons salt, divided
¼
cup olive oil
2
medium onions, finely chopped
2
garlic cloves, minced
2
medium zucchini, sliced ½ in thick
5
medium tomatoes, peeled and chopped
2
celery ribs, sliced
¼
cup minced fresh parsley
¼
cup minced fresh basil or 1 tablespoon dried basil
½
teaspoon pepper
½
cup grated Romano cheese
1
cup Italian bread crumbs
2
tablespoons butter, melted
1 cup (4 ounces) shredded mozzarella cheese
Cut eggplant into ½-in-thick slices; sprinkle both sides
with 3 teaspoons salt. Place in a deep
dish; cover and let stand for 30 minutes.
Rinse with cold water; drain and dry on paper towels.
Cut eggplant into ½ in cubes; sauté in oil until lightly
browned. Add onions, garlic and
zucchini; cook 3 minutes. Add tomatoes,
celery, parsley, basil, pepper and remaining salt; bring to a boil. Reduce heat; cover and simmer for 10
minutes. Remove from the heat; stir in
Romano cheese. Pour into a greased 13-in
x 9-in x 2-in baking dish. Combine
crumbs and butter; sprinkle on top.
Bake, uncovered, at 375 degrees for 15 minutes. Sprinkle with mozzarella cheese. Bake 5 minutes longer or until cheese is
melted. Yield: 12 servings.
Broiled Tomatoes
This is a very quick and tasty side dish.
Several
medium tomatoes, sliced ¼ in
Spike
seasoning
Mozzarella, Pepper Jack, Swiss, Provolone cheese
Cover a shallow baking pan with the sliced tomatoes. Generously sprinkle Spike on the tomatoes. Cover the tomatoes with squares of your
desired cheese. Low melting point
cheeses are best. Broil until the cheese
is lightly brown. Serve with your meal
or eat as appetizers.
Corn Salsa
1
½ cups frozen corn kernels, thawed (or kernels cut from 4 ears lightly cooked
fresh corn)
1
cup minced sweet red pepper
½
cup minced red onion
2
tablespoons lime juice
¼
to ½ teaspoon salt
2/3
cup peeled, seeded, minced cucumber
¼
cup chopped cilantro
1
to 2 teaspoons sugar
¼ teaspoon ground red pepper
Combine ingredients
in a bowl. Makes about 3 cups. Eat with tortilla chips.
Fresh Salsa
2
cloves garlic
1
½ jalapeno
I
lb. tomatoes, seeded and quartered
½
medium onion, quartered
¼
cup cilantro
Juice of one lime
Take garlic, onion, jalapeno and cilantro and blend in a
food processor or blender, then add lime juice.
Add tomatoes and lightly pulse.
