Fresh Cucumbers.
You need:
6 c. fresh cucumbers sliced or chunks
1 c. sweet pepper, sliced thin
2 onions (into rings)
1 tsp. salt
1 tsp. celery seed
2 c. sugar (I use 1 1/2) works fine
1 c. white vinegar
Prepare:
Mix all ingredients together well. Put in refrigerator, let stand overnight.
Cucumber Chunks.
You need:
10 cucumbers cut into chunks
6 onions, sliced
1/2 c. salt
2 c. vinegar
2 c. water
1 tbsp. celery seed
1 tbsp. mustard seed
1 1/2 c. sugar
1 tsp. ginger
1 tsp. turmeric
Prepare:
Combine cucumber chunks, onion slices and salt and let stand 2 hours.
Drain.
Combine remaining ingredients and bring to a boil.
Place cucumber and onion mixture in hot sterilized jars.
Place cucumber and onion mixture in hot sterilized jars.
Pour the boiling liquid over cucumber mixture to fill each jar.
Seal.
Makes 6-8 Jars.
Canned Zucchini.
You need:
Wash zucchini but do not peel. Cut into 1-inch cubes.
In large saucepan steam, covered, in small amount of water for 2 minutes.
Pack zucchini into clean jars, adding 1/2 teaspoon salt for each pint,
1 teaspoon salt for each quart.
Fill to 1/2-inch of top with boiling water (using juices from cooking as part).
Adjust jar lids.
Process at 35 pounds pressure 25 minutes for pints,
30 minutes for quarts.
Creamed Cucumbers.
You need:
4 lg. cucumbers
1/2 to 1 pt. sour cream
5 tbsp. mayonnaise
1 to 1 1/2 c. water
1/4 c. vinegar
2 to 3 tbsp. sugar
1/4 c. cream
Onion slices (optional)
Prepare:
Peel and slice cucumber.
Soak overnight in salt water.
Drain and rinse.
Mix water, vinegar and sugar to taste.
Add cream.
Beat in sour cream and mayonnaise.
Add cucumbers.
Best if allowed to stand in refrigerator for a day before serving.
Dilly Green Tomatoes.
You need:
Tomatoes firm and green.
Quart Jars.
Garlic
Red hot red or green pepper
Dill
Cider Vinegar
Salt
Prepare:
Select small, firm green tomatoes.
Wash and pack in sterilized quart jars.
To each quart add one clove of garlic, one hot red or
green pepper and one head dill.
For about eight quarts: combine 2 quarts of
water, 1 quart of cider vinegar, 1 cup salt.
Cook solution five minutes.
Fill jars to 1/2 inch from top.
Seal.
Dilled Zucchini.
Prepare:
Cut 2 un-pared medium zucchini lengthwise in half.
Cook, covered in 1 inch boiling salted water 12 to 15 minutes or until tender.
Drain.
Brush with melted butter and sprinkle with dill weed.
Makes 4 servings.
Red Hot Cucumbers.
You need:
2 gal. cucumbers
2 c. deli me
8 1/2 qts. water
Prepare:
Peel, slice and core cucumbers.
Mix cucumbers in this.
Let stand 24 hours.
Drain rings and wash in cool water.
Pour cold water over rings and soak for 3 hours.
Drain and add:
1 c. vinegar
1 tbsp. alum
1 sm. bottle of red food colouring
Add water to cover.
Heat and simmer 2 hours.
Drain.
Put: 2 c. cider vinegar
2 c. water
1 pkg. (13 or 16 oz.) red hot
10 c. sugar
8 sticks cinnamon
Bring to boil and pour over rings.
Put lid on pan and let set overnight.
Pour off syrup into pan and reheat to boil and pour over
rings for 3 mornings.
On 4th morning, heat everything and put into jars.
Like Red Apple Rings.
Refrigerator Cucumbers.
You need:
7 c. unpeeled, sliced cucumbers
1 green pepper, chopped
1 c. onion slices
Mix together the following and pour over cucumber mixture:
2 tbsp. celery seed
2 c. sugar
1 c. cider vinegar
1 tbsp. canning salt
Prepare:
Pack in jars and store in refrigerator.
Eat immediately.
Keep refrigerated.
Spectacular Sweet Corn.
You need:
20 c. fresh cut sweet corn
1/2 lb. butter
1 pt. half and half
Prepare:
Put corn in large roaster.
Add the butter and the half and half.
Place in a 325 degree pre-heated oven.
Cook 1 hour stirring every 15 minutes.
Remove from oven and cool down by placing roaster in the sink filled with
ice water.
When cool, package and freeze as soon as possible.
To serve, reheat corn and add salt and a bit of sugar, if desired.
Crackly Corn.
You need:
1 c. sugar
1/4 c. butter
1/2 c. dark corn syrup
1/2 tsp. vanilla
1/2 tsp. salt
Prepare:
Pour over 8 cups popped popcorn.
Toss gently to coat corn.
Bake at 200 degrees for 1 hour.
Herbed Tomatoes.
You need:
6 ripe tomatoes, peeled and sliced
1 tsp. salt
1/4 tsp. freshly ground pepper
1/2 tsp. dried thyme or marjoram crushed
1/4 c. finely snipped parsley
1/4 c. snipped chives
2/3 c. salad oil
1/4 c. tarragon vinegar
Prepare:
Place tomatoes in bowl; sprinkle with seasonings and herbs.
Combine oil and vinegar; pour over tomatoes.
Cover; chill 3 hours, spooning dressing over a few times.
Drain off dressing and pass with tomatoes.
Sour cream Cucumber.
You need:
1/4 c. mayonnaise
1 tsp. vinegar
Salt
Pepper
Garlic powder
Onion powder
3 lg. cucumbers
Prepare:
Mix mayonnaise (NOT salad dressing) and vinegar.
Mix next 4 ingredients to taste.
Peel and slice cucumbers and add to mixture.
Let cucumbers marinate for at least 2 hours before serving.
Canned green Tomatoes.
You need:
Green tomatoes
Boiling water
Salt
Prepare:
Wash as many green tomatoes as you want to can.
Slice and place in sterile wide mouth jars.
Cover with boiling water.
Add salt (1/2 teaspoon for pint jars, 1 teaspoon for quart jars).
Water bath for 30 minutes until sealed.
To Cook: Open jar and discard liquid.
Batter green tomatoes in cornmeal or flour (your choice).
Place in hot oil and fry until golden brown.
Fresh Cucumbers with Sour Cream.
You need:
1 c. sour cream
1 tsp. crushed celery seed
Chopped dill
Chopped cucumbers
Chill when time to serve.
Fold in 3 cups chopped cucumbers.
Also good topping for plain greens or sliced tomatoes.
Dill Cucumbers.
You need:
1 grape leaf
1 sprig of dill
1 clove garlic
1 tsp. salt
Cucumbers
Prepare:
In bottom of each jar place grape leaf dill, garlic and salt.
Fill jar with slices or strips of firm cucumbers.
Fill jar with boiling water.
Screw on lids tight.
When cold, put in refrigerator.
May use in 3-4 days.
Refrigerator Cukes.
You need:
4 c. cukes
1 green pepper
1/2 c. sliced onions
1 tbsp. salt
Prepare:
Mix and refrigerate overnight.
drain.
1/2 tsp. mustard & celery seed for each Cuke
1 c. sugar
1/2 c. vinegar
Pour over cold cukes and store in covered jar in refrigerator.
Ready in three to five days.
Cucumbers.
You need:
6 c. sliced cucumbers
1 c. sliced onions
2 c. sugar
1 c. vinegar
1 tbsp. salt
Prepare:
Mix together sugar, vinegar and salt. Stir until sugar is dissolved.
Pour over onions and cucumbers.
Put in a glass jar.
Keep in refrigerator.
Use as wanted.
Iced cucumber.
You need:
4 qts. cucumbers, sliced (don't peel)
6 med. onions, sliced thin
1 clove garlic
1 green pepper
1 red pepper
Crushed ice
1/2 c. salt
5 c. white sugar
3 c. vinegar
1 1/2 tsp. celery seed
2 tbsp. mustard seed
1 1/2 tsp. turmeric
Prepare:
Put cucumbers, onions, garlic, green and red peppers together.
Add crushed ice and 1/2 cup salt, let stand 3 hours, stir up good.
After 3 hours, drain good.
Put sugar, vinegar, mustard seed, turmeric, celery seed on to boil, add top ingredients and boil until cucumber slices are transparent.
Seal up in sterilized jars and lids.
REFRIGERATOR CUCUMBERS.
You need:
7 c. sliced cucumbers (may be peeled or not peeled)
1 c. chopped green pepper
1 c. sliced onions
1 tsp. salt
1 tsp. celery seed
2 c. sugar
1 c. brown or white vinegar
Prepare:
Put all of the ingredients into a large glass jar and stir until juicy.
Ready to eat after a day or two.
May be kept in refrigerator for weeks.
SWEET SOUR CUCUMBERS.
You need:
Peel 2 large cucumbers.
Prepare:
Run the tines of a fork lengthwise down each cucumber so that you make little grooves all along the
circumference.
Slice very thin into a large bowl.
Cover with salted water (a teaspoon or so to amount of water needed to cover). Let stand for
several hours in refrigerator.
Drain and add 1 very thinly sliced large onion.
Cover with the following
Marinade:
You need:
1 1/2 c. water
3/4 c. white vinegar
3/4 c. sugar
1/2 tsp. salt
Prepare:
Combine 4 marinade ingredients and pour over vegetables.
Let stand in refrigerator for a few hours (or a few days).
At serving time, drain.
Put in glass serving dish and sprinkle with fresh parsley.
When covered with marinade this keeps well for 2 weeks covered in refrigerator.
SUN DRIED TOMATOES.
Prepare:
Wash and stem ripened tomatoes you wish to use
Slice horizontally, about 1/4 inch thick.
Salt on both sides and let sit for 30 minutes.
Rinse.
Lay on foil covered baking sheets.
Cover lightly with cheese cloth.
Place in sun for several hours, turning occasionally until desired dryness is achieved.
Store in jars in a cool pantry. Or make marinated sun dried tomatoes by placing tomatoes in jars
with olive oil, garlic and basil and 3 tablespoons vinegar per quart. Intensely flavourful.
Dried tomatoes add snap to salads and breads.
Also can be moistened to make sandwiches.
GROUND TURKEY WITH TOMATOES.
You need:
1 lb. ground turkey
1 small onion, diced
1 small bell pepper, diced
1 clove garlic
1 #2 can whole tomatoes
Prepare:
Butter flavour Pan
Brown ground turkey and drain. Sauté vegetables in butter flavour Pan on very
low heat.
Add sautéed vegetables to turkey, then tomatoes and bring to a rapid boil.
Reduce heat and simmer until liquid begins to thicken.
Serve over toast, pasta or rice.
Low in fat.
Can be frozen.
SPICY CABBAGE.
You need:
1 lb. ground beef
1 lg. onion, chopped
1/2 bell pepper, chopped
6 tsp. garlic, chopped
1 tsp. salt
1/2 tsp. pepper
1/2 tsp. oregano
18 oz. can Rotel tomatoes with green chives
1 (8 oz.) can tomato sauce
1/2 c. raw rice
1 cabbage (about 2 lb.), shredded
1 c. grated American or Cheddar cheese
Prepare:
Fry together first 7 ingredients after mixing them well together.
Fry in small amount of light oil.
When completed, remove from fire and set aside.
Mix the next 3 ingredients (tomatoes, tomato sauce, and rice) together thoroughly in a
bowl and set aside.
Shred cabbage, set aside.
Cut or grate cheese, set aside.
Mix together all fried ingredients (first 7) and tomatoes and rice mixture real well.
In buttered 9x13x2 inch pan, layer 1/2 meat mixture, 1/2 cabbage and 1/2 cheese.
Repeat layer, ending with cheese.
Cover pan well with aluminium foil.
Bake covered for 1 1/2 to 2 hours in oven at 350 degrees.
Makes 8 to 10 servings.
This will look like Italian lasagne.
Enjoy.
SUN DRIED TOMATOES WITH BASIL & PASTA.
You need:
8 oz. sun dried tomatoes, slivered with oil
1/3 c. olive oil
2 to 4 cloves garlic, pressed
1 c. fresh basil, chopped
8 oz. Brie cheese, rind removed, chopped
1/4 c. sliced Kalimantan olives (optional)
1 lb. pasta
Prepare:
Mix tomatoes, oil, garlic and basil. Mash cheese into sauce.
Add olives.
Let sit at room temperature for about 3 hours.
Cook pasta.
Toss pasta with sauce while pasta is hot.
BAKED GARLIC CHEESE GRITS.
You need:
1 c. un-cooked grits
4 c. water
1 tbsp. salt
1/2 c. butter
1/2 lb. sharp cheese, grated
2 tbsp. Worcestershire sauce
2 or 2 shakes garlic powder
Prepare:
Cook grits in salted water; when done, add remaining ingredients.
Pour into greased casserole dish.
Bake in 350 degree oven for 20 minutes.
PENNE WITH BASIL, PLUM TOMATOES & SALT CURED OLIVES.
You need:
1 lb. penne pasta
8 plum tomatoes
1/2 c. salt cured olives (black)
1 bunch fresh basil
3 cloves fresh garlic, peeled
1 tbsp. olive oil
1 tbsp. balsamic vinegar
Prepare:
Wash and dry basil leaves.
Place them in a food processor with garlic, olive oil and vinegar.
Process until smooth, 3-4 seconds.
Cook penne in boiling water; drain.
Add basil mixture to penne.
Stir and keep warm on stove.
Slice plum tomatoes lengthwise in 1/8 inch pieces.
Pit and slice olives.
Heat tomatoes and olives together in separate skillet.
Cook over medium heat 3 minutes.
Toss tomatoes and olives in with penne mixture.
Serve with freshly ground pepper and grated cheese.
Makes 6-8 Jars.
Canned Zucchini.
You need:
Wash zucchini but do not peel. Cut into 1-inch cubes.
In large saucepan steam, covered, in small amount of water for 2 minutes.
Pack zucchini into clean jars, adding 1/2 teaspoon salt for each pint,
1 teaspoon salt for each quart.
Fill to 1/2-inch of top with boiling water (using juices from cooking as part).
Adjust jar lids.
Process at 35 pounds pressure 25 minutes for pints,
30 minutes for quarts.
Creamed Cucumbers.
You need:
4 lg. cucumbers
1/2 to 1 pt. sour cream
5 tbsp. mayonnaise
1 to 1 1/2 c. water
1/4 c. vinegar
2 to 3 tbsp. sugar
1/4 c. cream
Onion slices (optional)
Prepare:
Peel and slice cucumber.
Soak overnight in salt water.
Drain and rinse.
Mix water, vinegar and sugar to taste.
Add cream.
Beat in sour cream and mayonnaise.
Add cucumbers.
Best if allowed to stand in refrigerator for a day before serving.
Dilly Green Tomatoes.
You need:
Tomatoes firm and green.
Quart Jars.
Garlic
Red hot red or green pepper
Dill
Cider Vinegar
Salt
Prepare:
Select small, firm green tomatoes.
Wash and pack in sterilized quart jars.
To each quart add one clove of garlic, one hot red or
green pepper and one head dill.
For about eight quarts: combine 2 quarts of
water, 1 quart of cider vinegar, 1 cup salt.
Cook solution five minutes.
Fill jars to 1/2 inch from top.
Seal.
Dilled Zucchini.
Prepare:
Cut 2 un-pared medium zucchini lengthwise in half.
Cook, covered in 1 inch boiling salted water 12 to 15 minutes or until tender.
Drain.
Brush with melted butter and sprinkle with dill weed.
Makes 4 servings.
Red Hot Cucumbers.
You need:
2 gal. cucumbers
2 c. deli me
8 1/2 qts. water
Prepare:
Peel, slice and core cucumbers.
Mix cucumbers in this.
Let stand 24 hours.
Drain rings and wash in cool water.
Pour cold water over rings and soak for 3 hours.
Drain and add:
1 c. vinegar
1 tbsp. alum
1 sm. bottle of red food colouring
Add water to cover.
Heat and simmer 2 hours.
Drain.
Put: 2 c. cider vinegar
2 c. water
1 pkg. (13 or 16 oz.) red hot
10 c. sugar
8 sticks cinnamon
Bring to boil and pour over rings.
Put lid on pan and let set overnight.
Pour off syrup into pan and reheat to boil and pour over
rings for 3 mornings.
On 4th morning, heat everything and put into jars.
Like Red Apple Rings.
Refrigerator Cucumbers.
You need:
7 c. unpeeled, sliced cucumbers
1 green pepper, chopped
1 c. onion slices
Mix together the following and pour over cucumber mixture:
2 tbsp. celery seed
2 c. sugar
1 c. cider vinegar
1 tbsp. canning salt
Prepare:
Pack in jars and store in refrigerator.
Eat immediately.
Keep refrigerated.
Spectacular Sweet Corn.
You need:
20 c. fresh cut sweet corn
1/2 lb. butter
1 pt. half and half
Prepare:
Put corn in large roaster.
Add the butter and the half and half.
Place in a 325 degree pre-heated oven.
Cook 1 hour stirring every 15 minutes.
Remove from oven and cool down by placing roaster in the sink filled with
ice water.
When cool, package and freeze as soon as possible.
To serve, reheat corn and add salt and a bit of sugar, if desired.
Crackly Corn.
You need:
1 c. sugar
1/4 c. butter
1/2 c. dark corn syrup
1/2 tsp. vanilla
1/2 tsp. salt
Prepare:
Pour over 8 cups popped popcorn.
Toss gently to coat corn.
Bake at 200 degrees for 1 hour.
Herbed Tomatoes.
You need:
6 ripe tomatoes, peeled and sliced
1 tsp. salt
1/4 tsp. freshly ground pepper
1/2 tsp. dried thyme or marjoram crushed
1/4 c. finely snipped parsley
1/4 c. snipped chives
2/3 c. salad oil
1/4 c. tarragon vinegar
Prepare:
Place tomatoes in bowl; sprinkle with seasonings and herbs.
Combine oil and vinegar; pour over tomatoes.
Cover; chill 3 hours, spooning dressing over a few times.
Drain off dressing and pass with tomatoes.
Sour cream Cucumber.
You need:
1/4 c. mayonnaise
1 tsp. vinegar
Salt
Pepper
Garlic powder
Onion powder
3 lg. cucumbers
Prepare:
Mix mayonnaise (NOT salad dressing) and vinegar.
Mix next 4 ingredients to taste.
Peel and slice cucumbers and add to mixture.
Let cucumbers marinate for at least 2 hours before serving.
Canned green Tomatoes.
You need:
Green tomatoes
Boiling water
Salt
Prepare:
Wash as many green tomatoes as you want to can.
Slice and place in sterile wide mouth jars.
Cover with boiling water.
Add salt (1/2 teaspoon for pint jars, 1 teaspoon for quart jars).
Water bath for 30 minutes until sealed.
To Cook: Open jar and discard liquid.
Batter green tomatoes in cornmeal or flour (your choice).
Place in hot oil and fry until golden brown.
Fresh Cucumbers with Sour Cream.
You need:
1 c. sour cream
1 tsp. crushed celery seed
Chopped dill
Chopped cucumbers
Chill when time to serve.
Fold in 3 cups chopped cucumbers.
Also good topping for plain greens or sliced tomatoes.
Dill Cucumbers.
You need:
1 grape leaf
1 sprig of dill
1 clove garlic
1 tsp. salt
Cucumbers
Prepare:
In bottom of each jar place grape leaf dill, garlic and salt.
Fill jar with slices or strips of firm cucumbers.
Fill jar with boiling water.
Screw on lids tight.
When cold, put in refrigerator.
May use in 3-4 days.
Refrigerator Cukes.
You need:
4 c. cukes
1 green pepper
1/2 c. sliced onions
1 tbsp. salt
Prepare:
Mix and refrigerate overnight.
drain.
1/2 tsp. mustard & celery seed for each Cuke
1 c. sugar
1/2 c. vinegar
Pour over cold cukes and store in covered jar in refrigerator.
Ready in three to five days.
Cucumbers.
You need:
6 c. sliced cucumbers
1 c. sliced onions
2 c. sugar
1 c. vinegar
1 tbsp. salt
Prepare:
Mix together sugar, vinegar and salt. Stir until sugar is dissolved.
Pour over onions and cucumbers.
Put in a glass jar.
Keep in refrigerator.
Use as wanted.
Iced cucumber.
You need:
4 qts. cucumbers, sliced (don't peel)
6 med. onions, sliced thin
1 clove garlic
1 green pepper
1 red pepper
Crushed ice
1/2 c. salt
5 c. white sugar
3 c. vinegar
1 1/2 tsp. celery seed
2 tbsp. mustard seed
1 1/2 tsp. turmeric
Prepare:
Put cucumbers, onions, garlic, green and red peppers together.
Add crushed ice and 1/2 cup salt, let stand 3 hours, stir up good.
After 3 hours, drain good.
Put sugar, vinegar, mustard seed, turmeric, celery seed on to boil, add top ingredients and boil until cucumber slices are transparent.
Seal up in sterilized jars and lids.
REFRIGERATOR CUCUMBERS.
You need:
7 c. sliced cucumbers (may be peeled or not peeled)
1 c. chopped green pepper
1 c. sliced onions
1 tsp. salt
1 tsp. celery seed
2 c. sugar
1 c. brown or white vinegar
Prepare:
Put all of the ingredients into a large glass jar and stir until juicy.
Ready to eat after a day or two.
May be kept in refrigerator for weeks.
SWEET SOUR CUCUMBERS.
You need:
Peel 2 large cucumbers.
Prepare:
Run the tines of a fork lengthwise down each cucumber so that you make little grooves all along the
circumference.
Slice very thin into a large bowl.
Cover with salted water (a teaspoon or so to amount of water needed to cover). Let stand for
several hours in refrigerator.
Drain and add 1 very thinly sliced large onion.
Cover with the following
Marinade:
You need:
1 1/2 c. water
3/4 c. white vinegar
3/4 c. sugar
1/2 tsp. salt
Prepare:
Combine 4 marinade ingredients and pour over vegetables.
Let stand in refrigerator for a few hours (or a few days).
At serving time, drain.
Put in glass serving dish and sprinkle with fresh parsley.
When covered with marinade this keeps well for 2 weeks covered in refrigerator.
SUN DRIED TOMATOES.
Prepare:
Wash and stem ripened tomatoes you wish to use
Slice horizontally, about 1/4 inch thick.
Salt on both sides and let sit for 30 minutes.
Rinse.
Lay on foil covered baking sheets.
Cover lightly with cheese cloth.
Place in sun for several hours, turning occasionally until desired dryness is achieved.
Store in jars in a cool pantry. Or make marinated sun dried tomatoes by placing tomatoes in jars
with olive oil, garlic and basil and 3 tablespoons vinegar per quart. Intensely flavourful.
Dried tomatoes add snap to salads and breads.
Also can be moistened to make sandwiches.
GROUND TURKEY WITH TOMATOES.
You need:
1 lb. ground turkey
1 small onion, diced
1 small bell pepper, diced
1 clove garlic
1 #2 can whole tomatoes
Prepare:
Butter flavour Pan
Brown ground turkey and drain. Sauté vegetables in butter flavour Pan on very
low heat.
Add sautéed vegetables to turkey, then tomatoes and bring to a rapid boil.
Reduce heat and simmer until liquid begins to thicken.
Serve over toast, pasta or rice.
Low in fat.
Can be frozen.
SPICY CABBAGE.
You need:
1 lb. ground beef
1 lg. onion, chopped
1/2 bell pepper, chopped
6 tsp. garlic, chopped
1 tsp. salt
1/2 tsp. pepper
1/2 tsp. oregano
18 oz. can Rotel tomatoes with green chives
1 (8 oz.) can tomato sauce
1/2 c. raw rice
1 cabbage (about 2 lb.), shredded
1 c. grated American or Cheddar cheese
Prepare:
Fry together first 7 ingredients after mixing them well together.
Fry in small amount of light oil.
When completed, remove from fire and set aside.
Mix the next 3 ingredients (tomatoes, tomato sauce, and rice) together thoroughly in a
bowl and set aside.
Shred cabbage, set aside.
Cut or grate cheese, set aside.
Mix together all fried ingredients (first 7) and tomatoes and rice mixture real well.
In buttered 9x13x2 inch pan, layer 1/2 meat mixture, 1/2 cabbage and 1/2 cheese.
Repeat layer, ending with cheese.
Cover pan well with aluminium foil.
Bake covered for 1 1/2 to 2 hours in oven at 350 degrees.
Makes 8 to 10 servings.
This will look like Italian lasagne.
Enjoy.
SUN DRIED TOMATOES WITH BASIL & PASTA.
You need:
8 oz. sun dried tomatoes, slivered with oil
1/3 c. olive oil
2 to 4 cloves garlic, pressed
1 c. fresh basil, chopped
8 oz. Brie cheese, rind removed, chopped
1/4 c. sliced Kalimantan olives (optional)
1 lb. pasta
Prepare:
Mix tomatoes, oil, garlic and basil. Mash cheese into sauce.
Add olives.
Let sit at room temperature for about 3 hours.
Cook pasta.
Toss pasta with sauce while pasta is hot.
BAKED GARLIC CHEESE GRITS.
You need:
1 c. un-cooked grits
4 c. water
1 tbsp. salt
1/2 c. butter
1/2 lb. sharp cheese, grated
2 tbsp. Worcestershire sauce
2 or 2 shakes garlic powder
Prepare:
Cook grits in salted water; when done, add remaining ingredients.
Pour into greased casserole dish.
Bake in 350 degree oven for 20 minutes.
PENNE WITH BASIL, PLUM TOMATOES & SALT CURED OLIVES.
You need:
1 lb. penne pasta
8 plum tomatoes
1/2 c. salt cured olives (black)
1 bunch fresh basil
3 cloves fresh garlic, peeled
1 tbsp. olive oil
1 tbsp. balsamic vinegar
Prepare:
Wash and dry basil leaves.
Place them in a food processor with garlic, olive oil and vinegar.
Process until smooth, 3-4 seconds.
Cook penne in boiling water; drain.
Add basil mixture to penne.
Stir and keep warm on stove.
Slice plum tomatoes lengthwise in 1/8 inch pieces.
Pit and slice olives.
Heat tomatoes and olives together in separate skillet.
Cook over medium heat 3 minutes.
Toss tomatoes and olives in with penne mixture.
Serve with freshly ground pepper and grated cheese.
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