Recipes Included On This Page Fermented Dill Pickles ­ Refrigerated "Clausen" Type Fluffy Light as a Feather Eggs Fresh Cucumber Pickle (Ajad) Fresh Vegetable Pasta Salad Use Your Browser's "Back" Button to Return to This Recipe List
	* Exported from MasterCook * Fermented Dill Pickles ­ Refrigerated "Clausen" Type Recipe By : Linda Lou at the Harvest Forum. Serving Size : 0 Preparation Time :0:00 Categories : Volume 7-08 Aug 2004 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 one-gallon jar Pickling cucumbers 12 fresh dill flower heads or 2 tablespoons dried dill weed and 2 tablespoons dried dill seed 10 garlic cloves -- (10 to 12) 6 peppercorns -- (6 to 8) 1/4 cup vinegar 1/2 cup salt 1 1/2 quarts water In 1-gallon jar add pickling cucumbers Rinse but do not wash the cucumbers. Add dill flower heads or dried dill weed and seed, garlic, peppercorns and vinegar. Dissolve salt in water and add to jar. Fill jar the remaining way with water. Add weight to keep cucumbers under brine. Fermentation sequence: 1. Clear brine ­ no cloudiness for 1 to 3 days 2. Cloudy brine with gas formation, 2-3 days 3. Cloudy brine ­ no gas formation, 5 to 6 days Pickles ready to eat after 10-11 days. Refrigerate pickles if you do not want to process them. To process the pickles : Fill clean, sterilized quart jars with pickles to within 1/2-inch of the top. Wipe, seal, and process in a hot water bath at 170 degrees F. for 15 minutes. Remove and place on towel in a draft free area. Let jars stand for 12 hours. Label and date. Store in a dark, cool area. S(Formatted by Chupa): "~" Yield : "1 gallon" Contributed to the FareShare Gazette by Chupababi; 31 August 2004. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 54 Calories; trace Fat (1.6% calories from fat); 2g Protein; 14g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol; 51209mg Sodium. Exchanges: 0 Grain(Starch); 2 Vegetable; 0 Fat; 0 Other Carbohydrates. * Exported from MasterCook * Fluffy Light as a Feather Eggs Recipe By : Serving Size : 6 Preparation Time :0:00 Categories : Volume 7-08 Aug 2004 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 6 slices Texas-style bread -- or bread sliced 1-inch thick 1 1/2 cups shredded cheese -- white Cheddar, sharp Cheddar and Monterey Jack make a lovely three-cheese sauce for this 1 1/2 cups whole milk 6 large eggs Butter Pepper Oregano Dry mustard Generously butter 6 custard cups or ramekins. Butter one side of each slice of bread. Fit a slice into each cup or ramekin, butter side up. Pepper bread, sprinkle with 1/4 cup cheese. Beat eggs and add 1/4 teaspoon oregano and 1/2 teaspoon dry mustard. Pour over the bread and cheese in each cup or ramekin; cover and refrigerate overnight. In the morning remove prepared eggs from refrigerator and let sit 15 minutes before baking. Bake in a 350-degree F. oven for 30-40 minutes or until puffed and golden brown. Remove from baking dishes and serve immediately with hashbrowns and fresh fruit. Variation - Instead of individual ramekins, arrange bread in buttered 13x9x2-inch baking dish, butter side up. Add diced ham or sausage, onions, peppers, mushrooms or anything that appeals to you. Place these ingredients on top of bread. Cover with eggs you have beaten with the oregano and dry mustard. I would add some salt too. Cover and refrigerate overnight. The next morning let egg dish sit on counter 15 minutes before baking. Just before putting in oven, sprinkle top with the cheese. Bakes in about the same amount of time. Serves 6. Contributed to the FareShare Gazette by Patty; 11 August 2004. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 103 Calories; 6g Fat (57.1% calories from fat); 7g Protein; 3g Carbohydrate; 0g Dietary Fiber; 195mg Cholesterol; 85mg Sodium. Exchanges: 1 Lean Meat; 0 Non-Fat Milk; 1 Fat. * Exported from MasterCook * Fresh Cucumber Pickle (Ajad) Recipe By :Thai Vegetarian Cooking by Vatcharin Bhumichit Serving Size : 3 Preparation Time :0:00 Categories : Volume 7-08 Aug 2004 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 tablespoons rice vinegar 2 teaspoons sugar 1/2 teaspoon salt 1 ounce cucumber -- finely chopped 2 small shallots -- finely chopped 1 small carrot -- finely chopped 1 small red or green chili -- - finely chopped Mix all ingredients in a small bowl, stirring well until thoroughly mixed and serve. Contributed to the FareShare Gazette by Chupababi; 17 August 2004. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 30 Calories; trace Fat (1.7% calories from fat); trace Protein; 8g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol; 365mg Sodium. Exchanges: 1 Vegetable; 1/2 Other Carbohydrates. * Exported from MasterCook * Fresh Vegetable Pasta Salad Recipe By :Better Homes and Gardens Serving Size : 6 Preparation Time :0:00 Categories : Volume 7-08 Aug 2004 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/4 cup loosely packed fresh parsley sprigs 2 tablespoons salad oil 2 tablespoons wine vinegar 2 tablespoons water 1 garlic clove -- (1 to 2 cloves) 1/2 teaspoon dry mustard 1/4 teaspoon salt 1/4 teaspoon ground black pepper 4 ounces fresh linguine -- cut into 4-inch pieces or 2 ounces dry linguine -- broken 1 large carrot -- cut into julienne strips 1 small turnip -- cut into julienne strips 1 small zucchini -- cut into julienne strips 1/2 cup chopped red sweet pepper 1/2 cup loose-pack frozen peas -- thawed 2 ounces part-skim mozzarella -- gruyere, or Swiss cheese -- cubed Salad greens -- (optional) 1. For dressing, in a blender container or food processor bowl combine parsley sprigs, salad oil, wine vinegar, water, garlic cloves, dry mustard, salt and pepper. Cover and blend or process until combined. Set aside. 2. In a large saucepan cook fresh linguine, carrot and turnip in a large amount of boiling water for 3 to 4 minutes or until pasta and vegetables are tender. (Or, if using dry linguine, cook pasta according to package directions, adding carrot and turnip the last 3 to 4 minutes of cooking.) Drain. Rinse with cold water; drain again. 3. In a large salad bowl combine cooked pasta mixture, zucchini, pepper, peas and cheese. Add dressing. Toss to coat. If desired, line bowl with salad greens to serve. Makes 6 side-dish servings or 3 main-dish servings. Source : Better Homes and Gardens Contributed to the FareShare Gazette by ; 17 August 2004. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 58 Calories; 5g Fat (68.9% calories from fat); 1g Protein; 4g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol; 108mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 1 Fat; 0 Other Carbohydrates.

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