Summer Bounty

SWEET REFRIGERATOR PICKLES   

8 c. sliced cucumbers

2 large onions, sliced

2 large red peppers, sliced

3 hot peppers, sliced

1 Tbsp. pickling salt

2 c. cider vinegar

2 c. sugar

2 tsp. celery seed

2 tsp. mustard seed

In large bowl combine cucumber slices, onions and peppers. Sprinkle with salt and set the bowl aside for one hour. Drain and discard liquid. In a bowl or jar with lid, combine vinegar, sugar and seeds and whisk or shake until sugar is dissolved. Pour liquid over cucumbers. Transfer cucumbers to glass or plastic-covered container for storage and refrigerate. These will keep up to three months.

 

PEACH SURPRISE PIE  (nancy’skitch)

 

1 c. sugar

3 Tbsp. flour

1/4 tsp. nutmeg

1/4 tsp. salt

6 c. fresh sliced peaches

2 Tbsp. lemon juice

3 Tbsp. cinnamon red hot candy

2 Tbsp. butter

1/4 tsp. almond extract

Sugar for sprinkling

Pastry for 9-inch double-crust pie

Combine sugar, flour, nutmeg, salt and candies. Add to peaches; sprinkle on lemon juice and almond extract. Pour into pastry-lined pie pan. Dot with butter. Put on top crust, flute edges and cut steam vents. Brush with melted butter and sprinkle with sugar. Bake for 40-45 minutes in preheated 425° oven.

 

CREAMY ZUCCHINI 

 

2 Tbsp. olive oil

4 c. cubed zucchini

Zest from 1 lemon

Pinch red pepper flakes

Juice from 1 lemon

Salt to taste

Cayenne or black pepper to taste

1/2 tsp. oregano

3-4 Tbsp. cream cheese

Heat olive oil in skillet over medium-high heat; stir in zucchini, lemon zest and pepper flakes. Cook for two minutes. Add salt, cayenne and lemon juice. Cook and stir until zucchini is tender, about five minutes. Stir in cream cheese and cook one – two minutes more, until cheese melts and zucchini is coated. Stir in oregano and serve.

 

SUE’S GREEN BEANS & TOMATOES  

 

1/4 lb. fresh green beans

1/4 c. Italian dressing

1/2 c. red onion, pulled apart into rings

2 plum tomatoes, cut into thin wedges

 

2 Tbsp. fresh basil

Place beans, onions and dressing in microwavable bowl and cover. Microwave on high eight-10 minutes or until beans are tender-crisp, stirring after two minutes. Stir in tomatoes and basil. Makes six (1/2 cup) servings.

 

CARROT & CABBAGE GELATIN SALAD   

 

1 (3 oz.) pkg. lemon gelatin

1 c. boiling water

3 Tbsp. sugar

1 c. cold water

2 Tbsp. vinegar

1 tsp. salt

1 c. grated raw carrots

1 c. shredded raw cabbage

Prepare gelatin in boiling water and stir in sugar. Add cold water, vinegar and salt. Chill. When slightly thickened fold in carrots and cabbage. Chill until firm.

 

HERBED GARLIC POTATOES

 

15 small red potatoes (2 lbs.)

1/3 c. butter

1/4 c. minced fresh parsley

2 Tbsp. minced chives

1 1/2 tsp. minced tarragon or 1/2 tsp. dried

2-3 garlic cloves, minced

1/2 tsp. salt

3 bacon strips, cooked, crumbled

1/4 tsp. pepper

Cut potatoes in half and place in saucepan; cover with water, cover and bring to a boil. Cook until tender; drain. In large skillet melt butter, add parsley, chives, tarragon and garlic. Cook and stir over low heat one – two minutes. Add potatoes, bacon, salt and pepper. Toss to coat. Cook until heated through. (from Audrey Tholl, Motley)

 

CHEESY MUSHROOM-FISH BAKE   

 

4 frozen haddock fillets (1 lb.)

2 Tbsp. zesty Italian dressing

1 c. sliced fresh mushrooms

1/2 c. shredded Mozzarella cheese

1 Tbsp. chopped fresh parsley

Place frozen fish in 13-inch by 9-inch baking dish; drizzle with dressing. Bake 25 minutes in preheated 450° oven. Top with mushrooms and cheese. Bake five minutes or until cheese is melted and fish flakes easily with fork. Sprinkle with parsley. Makes four servings. (Halibut or cod fillets may be used.)

 

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