From “Everyday Food” magazine, Nov. 2007 1 cup dried pinto beans, rinsed 1 (11 ounce) jar mild or medium salsa (1 1/2 cups) 2 tablespoons chopped canned chipotle in adobo […]
Creamy Tomato Soup
2 teaspoons olive oil 1 small onion, diced 1 carrot, peeled and diced 1 celery stalk, diced 1 clove of garlic, minced 1 bay leaf 2 1/2 cups vegetable broth […]
Pear Honey
3 lbs fresh pears — peeled,cored,and finely chopped 5 1/2 cups sugar 1 can crushed pineapple in juice — (8 ounce) 1 tablespoon lemon juice In a 6 quart stainless […]
Corn Chowder
Adapted from “From Amish and Mennonite Kitchens” 6 slices bacon, chopped 1 medium onion, diced 3 or 4 medium red-skinned potatoes, diced, but not peeled 4 cups fresh or frozen […]
Snake Calzones
Each snake makes 12 to 14 servings. 2 loaves (16 ounces each) frozen white bread dough, thawed 4 tablespoons mustard, divided 2 tablespoons sun-dried tomato pesto, divided (I doubled!) 2 […]
Pickled Baby Carrots with Oregano and Peppers
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 […]