from “Small Batch Preserving” 3 Tablespoons finely chopped fresh oregano or 1 tablespoon dried 2 Tablespoons chopped sweet red pepper 2 Tablespoons chopped green pepper 1/4 teaspoon hot pepper flakes […]
Rhubarb Crunch
“From Amish and Mennonite Kitchens” 1 cup flour, sifted (1/2 white; 1/2 whole wheat) 1/4 cup oatmeal, uncooked 1 cup brown sugar, packed 1/2 cup butter, melted 1 teaspoon cinnamon […]
Kosher Dill Pickles
Yield: 2 to 3 quarts 4 pounds cucumbers, 2-4 inches long 3 1/2 tablespoons pickling salt 1 1/2 tablespoons mustard seeds 3 cups water 3 cups white vinegar 6 bay […]
Tomatillo Mexican Salsa
from “Small-Batch Preserving” 1/2 pound tomatillos (about 7 large tomatillos) 2 hot green chile peppers, seeded and chopped 2 cloves garlic, minced 1/2 cup chopped sweet red pepper 1/2 cup […]
Baked Rice
from “From Amish and Mennonite Kitchens” 2 TBS butter 1 medium onion, chopped 1 1/4 cup rich beef broth 2/3 cup water 1 cup uncooked, long grain rice slivered almonds […]
Tomatillo Salsa for Canning
from The Ball Blue Book Yield: about 2 pints 5 1/2 cups husked, cored and chopped tomatillos (about 2 pounds) 1 cup chopped onion 1 cup chopped green chile peppers […]
Chocolate Chip Cookies
from “From Amish and Mennonite Kitchens” Makes about 8 dozen 1 cup shortening 2 cups sugar 4 eggs 1 cup sour cream 1 teaspoon vanilla 4 cups flour 1/2 teaspoon […]
Golden Bowl
from Vegetarian Times June 2008 2 Tbs. vegetable oil, divided 15 oz. extra-firm tofu, drained and cut into 1/2 inch dice 2 tsp. low-sodium soy sauce, plus more to taste […]
Mexican Rice Soup
from Vegetarian Times, Sept. 2008 Broth: 1 Tbs olive oil 1 small onion finely chopped (3/4 cup) 2 cloves garlic minced (2 tsp) 3 cups low sodium veggie broth 1 […]