Recipes Included On This Page Dave's Cold-Packed Polish Dills Dirty Rice with Shrimp Use Your Browser's "Back" Button to Return to This Recipe List
	* Exported from MasterCook * Dave's Cold-Packed Polish Dills Recipe By : Serving Size : 36 Preparation Time :0:00 Categories : Volume 6-05 May 2003 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 pounds pickling cucumbers 8 dill heads 6 garlic cloves -- (or more) 8 cups water 2 cups white vinegar 1/2 cup pickling salt 1/2 teaspoon crushed red pepper 4 teaspoons whole mustard seed (PERSONAL TASTES) 1 teaspoon alum -- (option) 3 teaspoons crushed red pepper -- (option) 2 teaspoons whole mustard seed -- (change) ORIGINAL RECIPE Wash and dry the cucumbers; prick a few holes in each with a fork, or quarter them lengthwise. Peel and break the garlic cloves. It is easiest to cut the cloves with a sharp knife into thin slices or small chunks. Place half of the dill heads in the bottom of a clean 1-gallon jar. Add the garlic, crushed red pepper, and mustard seed. Pack loosely with cucumbers and top with the remaining dill. Refrigerate while preparing brine. Combine water, vinegar, and salt in a saucepan. Heat to boiling, then cool to room temperature. Pour the cooled brine over the cucumbers, making sure they are covered. Screw a lid on the jar and store in the fridge for about 4 - 6 weeks before serving. If you've quartered the cucumbers instead of leaving them whole, they will be ready somewhat sooner (two or three weeks instead). Ingredients can also be divided between four 1-quart wide-mouth jars. It is it more convenient to make a gallon jar batch (takes less of a footprint in the refrigerator) and then divide up the pickles later into separate jars when they're ready to eat. (That frees up the jar for the next batch, too) OPTIONS, PERSONAL TASTES AND MODIFICATIONS A great garlic pickle results from deletion of the dill heads. The dill heads are not necessary for an excellent pickle. The addition of a small amount of alum (1 tsp.) makes a marked improvement in the flavor of the pickles. I recommend the addition highly. For hot dill pickles, increase the pepper flakes to 2 or 2 1/2 tsp. Cut the cucumbers in 1 inch slices instead of length wise for identification purposes. This pickle has a pronounced mustard flavor when pickling is complete. Reduce the mustard seed to 2 tsp if desired . This produces a pickle closer to those found in the stores. The following can be added. 6 to 8 whole pepper corns, 3 to 4 mace heads and 1/2 tsp. whole coriander. Other spices can be used. Do not use pickling spice mixes bought in stores. These are meant for sweet pickles. Contributed to the FareShare Gazette by Jim; 6 May 2003. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 9 Calories; trace Fat (5.1% calories from fat); trace Protein; 2g Carbohydrate; trace Dietary Fiber; 0mg Cholesterol; 3mg Sodium. Exchanges: 0 Grain(Starch); 1/2 Vegetable; 0 Other Carbohydrates. * Exported from MasterCook * Dirty Rice with Shrimp Recipe By :Reprinted by permission of Food and Wine Serving Size : 4 Preparation Time :0:00 Categories : Volume 6-05 May 2003 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 tablespoons vegetable oil 1/2 pound ground pork 1 onion -- chopped 2 ribs celery -- diced 1 green bell pepper -- diced 1 garlic clove -- minced 1/4 teaspoon cayenne 1/2 teaspoon paprika 1/2 teaspoon dried oregano 1 bay leaf 1 3/4 teaspoons salt 1/4 teaspoon freshly ground black pepper 1 1/2 cups long-grain rice 3 cups canned low-sodium chicken broth or homemade stock 1 pound medium shrimp -- shelled and halved 2 scallions including green tops -- chopped In a large saucepan, heat 1 tablespoon of the oil over moderate heat. Add the pork and cook until the meat is no longer pink, about 2 minutes. Reduce the heat to moderately low and add the remaining tablespoon oil to the pan. Add the onion, celery, bell pepper and garlic. Cover and cook, stirring occasionally, until the vegetables start to soften, about 5 minutes. Stir in the cayenne, paprika, oregano, bay leaf, salt, black pepper and rice. Cook for 1 minute, stirring. Add the broth. Bring to a boil, reduce the heat, and simmer, covered, for 15 minutes. Raise the heat to moderate and stir in the shrimp. Cover and cook for 2 minutes. Remove the pan from the heat and let stand, covered, until the rice and shrimp are just done, about 5 minutes longer. Remove the bay leaf. Stir in the scallions. Source : "Cooking.com" S(Mastercook formatting by): "bobbi744@attbi.com" Copyright : "© 1998-2001 Cooking.com" NOTES : Typically, in this popular Acadian classic, it's chopped chicken livers and ground meat that make rice look "dirty". For our special version, we've left out the livers and added shrimp but kept the rest of the usual lineup — onion, celery, bell pepper and garlic. WINE RECOMMENDATION: These assertive and varied flavors require a simple and fruity red wine, such as Beaujolais. This wine is at its best in its frisky youth; buy the most recent vintage you can find. Luckily, both 1995 and 1996 were terrific years, so your choices are plentiful. Contributed to the FareShare Gazette by Bobbie; 5 May 2003. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 608 Calories; 21g Fat (32.4% calories from fat); 38g Protein; 62g Carbohydrate; 2g Dietary Fiber; 213mg Cholesterol; 1155mg Sodium. Exchanges: 3 1/2 Grain(Starch); 4 1/2 Lean Meat; 1 Vegetable; 3 Fat.

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