2 cucumbers, peeled and thin sliced
2 c. cooked corn from the cob
1/2 onion thin sliced
1/2 c vinegar
2 tbls. sugar
2 tbls. water
1 tsp. salt
1 tsp. dill weed
1/4 tsp. black pepper
1 pinch cayenne pepper
Mix all ingredients together and chill for several hours before serving.
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From Collection of recipes by the Descendants of Eddie and Leona Chaput
(From Mary Pearson Mckye)
1lb. bacon, cook, and chop and set aside
Saute:
1/2 cup butter
1/2 med. chopped Onion
1/2 cup celery
1 red pepper, chopped
1 green pepper, chopped
Then add 5 tablespoons flour, Stir in 2 cups sour cream. Add 2 pounds of fresh corn and the bacon. Salt and Pepper to taste. Add 1 Tablespoon chopped parsley and the sauteed mixture. Bake at 350 degrees for 30-45 minutes.
(From Joyce Chaput Bergstrom)
3 cups shredded, unpeeled zucchini
2cups packed brown sugar
3 eggs
1/4 cup molasses
1/2 cup oil
2 tsp. vanilla
4 cups flour
1 tsp. salt
1tsp. baking powder
1 tsp. baking soda
1 tsp. ginger
1 cup raisons
In large mixing bowl, beat zucchini, sugars and eggs. Stir in oil, molasses and vanilla. Add all dry ingredients. Mix well. Pour into 2 greased and floured loaf pans. Bake at 325 degrees for 80 minutes. Cool throughly. Wrap in foil to store. Tastes better when cool, and spices have had time to rest.
(From Joyce Menard)
2 cucumbers, slice thin
1 med. onion, slice thin
1 cup white vinegar
1/2 cup sugar
1/4 tsp. turmeric
1/4 tsp. celery seed
1/4 tsp. mustard seed
Mix all ingredients well and microwave for 5 minutes. Stir and return to microwave for 5 more minutes. Cool and enjoy.
(From Heidi Silvia)
1 1/2 lb Asparagus
1/4 tsp Salt (at maximum!!!)
2 tsp Sugar (or Splenda)
1/4 tsp Soy sauce
3 drops Sesame oil
PREPARE ASPARAGUS:
Snap off tough ends of asparagus & discard. (Stems will naturally break where tender part begins.) Cut tips diagonally into pieces about 2-1/2 in. long.
BLANCH ASPARAGUS:
Bring large pot of water to boiling. Place asparagus in boiling water. Boil 2-3 minutes (until asparagus becomes bright green). (Asparagus should be slightly crisp and not mushy.) Drain, rinse in cold water & drain again.
FINISH:
Sprinkle with salt, sugar, soy sauce & sesame oil. Stir to blend seasonings. Serve immediately or refrigerate in covered container. When chilled, taste again & adjust seasoning if necessary. Serve cold.
(From Heidi Silvia)
7 oz extra-firm tofu (Optional)
1 medium red bell pepper, cut lengthwise in half and seeded
1 large yellow squash, cut in half lengthwise
½ lb asparagus spears, trimmed
4 oz baby portabella mushrooms or large portabella mushroom caps (for ease of grilling, leave whole)
2 medium red onions, sliced 1/4" thick
½ c balsamic vinegar dressing (or use equal parts of olive oil and balsamic vinegar)
¼ c snipped fresh basil leaves
2 c uncooked whole wheat Rotini pasta
1 oz grated fresh Parmesan cheese
Prepare grill for direct cooking over medium coals/heat. Slice tofu lengthwise into ½ inch slices. Brush tofu and vegetables with ¼ c of the dressing. Snip basil. Set aside.
Cook pasta according to directions. Drain & keep warm.
Lightly grease grill (use a grill topper, if available, to help keep vegetables from falling through the grid). Place tofu & vegetables on grill. Grill mushrooms, onions and bell peppers 5-7 minutes and squash, asparagus and tofu 10-12 minutes, turning occasionally. Remove vegetables and tofu from grill.
Cut vegetables and tofu into bite size pieces. Place pasta in a large bowl. Top with vegetables, basil and remaining dressing. Mix gently. Grate parmesan cheese over salad. Toss gently. Serve warm or at room temperature.
Yields 4 servings.
3/4 lb fresh green beans
1/2 lb potatoes, quartered
1 onion, sliced
1 pound smoked sausage, 1 inch pieces
1 tsp salt
1 tsp black pepper
1 tsp oil
1 tsp butter
1/3 c. water
On a large sheet of foil, place vegetables and sausage. Add salt, pepper, oil, butter and seal, leaving a small hole, add water and seal. Grill for 30 minutes.
(From Joey Michaud)
This is great to do with fresh beets in the Summer. It gets even better after a day or so in the frig. You can eat it as a side salad or you can put it on greens from the garden, too.
6-8 medium beets
4 oz goat cheese, crumbled
4 oz black walnuts
1 TB corn syrup (i.e., Karo)
1/2 cup vinaigrette salad dressing
In a large pot, boil beets for 20-30 minutes, or until just tender (don't over-cook, they will soften in refrigerator). Remove, put in ice bath, and remove skin. Cut into large matchsticks and set aside. In a small, non-stick pan, saute walnuts on medium heat until they begin to toast. Drizzle corn syrup evenly over walnuts and shake constantly to coat. Keep on heat just long enough for walnuts to carmelize, then remove to cool. Top beets with cheese and walnuts, and lightly dress. Stir gently and refrigerate.
(From John Nobert)
12 habanero peppers, (6 if you’re scared) roughly chopped. (De-vein and de-seed prior to chopping—WEAR RUBBER GLOVES)
1 ripe mango, peeled, pitted and mashed
(I use 2 lg. Colorado Peaches instead)
1 cup cheap yellow prepared mustard
1/4 cup packed brown sugar (Can increase quite a bit to suit your taste)1/4 cup white vinegar
1 tablespoon curry powder
1 tablespoon ground cumin
1 tablespoon chili powder
salt and pepper to taste
Mix all ingredients in food processor or blender. Pour into Pint Jars or Old Pint Liquor Jugs. This sauce will keep, covered and refrigerated, forever and a day.
When finished it should have a sweet, smoky flavor followed by—yes a little heat—It’s NOT however even close to as hot as you imagine it will be. It can be used on anything: PorkLoin/Chops, Hamburgers, Grilled Cheese, Pizza, Steak, Hot Dogs, Roast, Chicken Breast... you name it.
1/2 sweet onion
1/2 green bell pepper
1/4 c cilantro
5 slices jalapeno peppers
6 tomatoes
2 tsp olive oil
2 tsp red wine vinegar
1/2 lime, juiced
1/8 tsp salt
Place onion, peppers, cilantro into a food processor. Pulse until chopped. Add tomatoes, pulse a few times until the tomatoes are coarsely chopped.
In a separate bowl, whisk together oil, vinegar, lime juice, & salt. Pour dressing over tomatoes, and stir well.
1 cup all-purpose flour
1 teaspoon salt
1 teaspoon pepper
5 green tomatoes, sliced
1/2 inch thick
1 cup crushed saltine crackers
2 eggs, beaten
1/2 cup butter
In a small bowl, stir together the flour, salt and pepper. Place the crushed saltine crackers in another bowl, and the beaten eggs in a third bowl.
Melt the butter in a large skillet over medium heat. Dip each tomato slice in the egg to coat, then in the flour mixture. Dip the floured tomato slice back into the egg, and then into the cracker crumbs. Place the coated tomato slices in the hot skillet, and fry until golden brown on each side, about 3 to 5 minutes per side. Add more butter to the pan, if necessary. Serve hot!
(From Jeremy Ryser)
4 medium Zucchinis
2 tsp of kosher salt
1 tsp of ground pepper
1 TB or more of oregano dried or fresh (chopped)
high quality olive oil
Cut zucchini in half lengthwise, then slice into strips lengthwise...about 1/4" thick. Brush slices with olive oil on all sides. Sprinkle salt, pepper and finally the oregano.
Grill over medium high heat until grill marks appear then turn. When marks appear on the other side, it's ready. Serve with ranch dressing, garlic vinagrette, or top with feta cheese.
Great appetizer or light meal that's simple and fast.
1 cup diced zucchini
1/2 cup diced green pepper
1/2 cup diced sweet red pepper
1/4 cup diced onion
2 tablespoons cooking oil
1/4 cup Italian seasoned dry bread crumbs
1/4 teaspoon salt
1/8 teaspoon pepper
1 cup cooked tricolor spiral pasta
grated Parmesan cheese
Directions: In a small skillet, saute vegetables in oil until tender, about 7 minutes. Stir in the bread crumbs, salt and pepper; cook for 2-3 minutes. Remove from the heat; stir in pasta. Pour into a greased 1-qt. baking dish. Sprinkle with Parmesan cheese if desired. Bake, uncovered, at 375 degrees F for 10 minutes or until heated through.
1 butternut squash
1 cup white sugar
1 1/2 cups milk
1 teaspoon vanilla extract
1 pinch salt
2 tablespoons all-purpose flour
3 eggs
1/4 cup margarine, melted
TOPPING
1/2 (16 ounce) package vanilla wafers, crushed
1/2 cup margarine, melted
1 cup brown sugar
Preheat oven to 425 degrees F (220 degrees C). Put butternut squash in the microwave and cook on high, until soft, 2 to 3 minutes. Cut in half, scoop out seeds and cube. Bring a large pot of water to a boil. Add squash and cook until tender, about 15 minutes. Drain and mash. In a 9x13 inch casserole dish combine 3 cups mashed butternut squash, white sugar, milk, vanilla extract, salt, flour, eggs and 1/4 cup melted margarine. Bake in preheated oven for 45 minutes, or until set. In a medium bowl combine crushed vanilla wafers, 1/2 cup melted margarine and brown sugar. Crumble over top of cooked casserole and return to oven to brown.
2 cups mashed, cooked pumpkin
1 (12 ounce) can evaporated milk
2 eggs, beaten
3/4 cup packed brown sugar
1/2 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon ground nutmeg
1/2 teaspoon salt
Crust recipe
2 2/3 cups all-purpose flour
1 teaspoon salt 1 cup shortening
1/2 cup cold water
Directions: Preheat oven to 400 degrees Halve pumpkin and scoop out seeds and stringy portions. Cut pumpkin into chunks. In saucepan over medium heat, in 1 inch of boiling water heat the pumpkin to a boil. Reduce heat to low, cover and simmer for 30 minutes or until tender. Drain, cool and remove the peel. Return pumpkin to the saucepan and mash with a potato masher. Drain well. Prepare pie crusts by mixing together the flour and salt. Cut shortening into flour, add 1 tablespoon water to mixture at a time. Mix dough and repeat until dough is moist enough to hold together. With lightly floured hands shape dough into a ball. On a lightly floured board roll dough out to 1/8 inch thickness. With a sharp knife, cut dough 1 1/2 inch larger than the upside down 8-9 inch pie pan. Gently roll the dough around the rolling pin and transfer it right side up on to the pie pan. Unroll, ease dough into the bottom of the pie pan. In a large bowl with mixer speed on medium, beat pumpkin with evaporated milk, eggs, brown sugar, cinnamon, ginger, nutmeg and salt. Mix well. Pour into a prepared crust. Bake 40 minutes or until when a knife is inserted 1 inch from the edge comes out clean.
2 pounds of garden red potatoes
1/2 stick butter
1/2 (4oz) stick of cream cheese
1 cup shredded cheddar
1/4 cup bacon crumbles
diced green onions to taste
salt and pepper to taste
Quarter your potatoes to cook faster, place in a pot and cover with water and boil. Drain and add them to a mixing bowl with all the above ingredients. Mix or mash. Garnish with some more shredded cheddar and diced onion and serve.
(From Dixie Barnes)
1 c. sugar
1 c. lt. corn syrup
1/8 t. salt
Bring to a full boil and cook, stirring constantly for 45 seconds, then remove from heat immediately and add:
1 1/2 c. peanut butter
4 c. rice krispies cereal
Stir until blended, then spread in 13 x 9 inch pan or onto cookie sheet. When cool, may break into pieces or cut into bars.
This is one of my favorite recipes for cookouts. I never have leftovers to take home. Note: my family calls this peanut butter stuff. When the kids were little, they could never remember the original title, which was Special K drop cookies. They would always ask for "that peanut butter stuff you make." I switched from Special K cereal to Rice Krispies because of personal choice. The original recipe was a drop cookie. It can be made according to choice.
