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Salsa
1/2 Bushel Ripe Tomatoes (Roma's work best)
8-10 Yellow Gems or
Banana Peppers
2-3 Bell Peppers
3 Tbl Crushed Chili Peppers
10 Anaheim
Peppers 6-8"
6-8 Jalapeno Peppers
3 Large Onions
1/2 Cup Salt
1
Garlic Head
Scald and peel
tomatoes. Dice all ingredients and add to large Stainless Steel Stock Pot. Simmer on low heat 2 hours or until sauce has thickened. Mix
occasionally. Pour into pint jars and seal
and process according to manufacturers guidelines and local requirements for Hot
Water Bath.
Tips:
* For mild salsa remove all seeds from Anaheim
and Jalapeno Peppers. For hot salsa include all the seeds.
* 17 Qt Stainless Steel Stock Pot is an excellent choice for this recipe
* Stainless Steel Spoons are great for stirring
* ALWAYS follow local guidelines for canning
times and methods. To find out requirements for your area contact your
local extension service by following the link. http://www.csrees.usda.gov/Extension/index.html
Ginger Flank
Steak
2 inches fresh ginger, peeled and
grated
1/4 C. tamari aged soy sauce
2 limes, zested &
juiced
3 Tbsp olive oil
2 Tbsp grill seasoning
4 green onions
Handful cilantro
leaves
2 lb flank steak
Favorite vegetables for grilling
Instructions: Preheat a grill pan or
indoor/outdoor grill to high. Combine ginger, tamari, lime juice, oil and
grill seasoning in a large sealable plastic bag. Add meat to marinade and coat
evenly. Let stand 10 minutes then grill meat 6 to 7 minutes on each side.
While meat cooks, using our vegetable chopper, finely chop the green onions together with cilantro and
lime zest, set aside. Grill vegetables while meat is grilling. When
meat is done, let meat rest 5 minutes then thinly slice on an angle against the
grain. Garnish with a generous sprinkling of the chopped onion-cilantro-lime
zest.
Tip: Use our grill rack to keep vegetables from falling through the
grill.
Deep Fried Pickles
Recipe courtesy Jennifer Clement, Maggie's Pickle Cafe, Hot
Springs, AR
- Prep Time:
- 25 min
- Inactive Prep Time:
- 30 min
- Cook Time:
- 25 min
- Level:
- Easy
- Serves:
- 24 pickles
Ingredients
- 24 dill pickle spears, chilled
- Egg wash, recipe follows
- Breading, recipe follows
- Canola oil, for frying
- Ranch dressing, recipe follows
Directions
Using only very cold dill pickle spears, dip pickle into egg wash and then
coat with breading. Repeat until no pickles remain, and arrange dipped pickles
on a sheet pan lined with waxed paper. Chill for at least 30 minutes.
In a deep fryer, heat oil to 375 degrees F. Alternatively, heat oil in a
large, heavy pot suitable for deep-frying. Carefully add chilled pickle spears,
in batches, to the hot oil and fry for about 3 1/2 minutes or until golden.
Remove to a paper towel-lined plate to drain. Serve with Ranch Dressing.
Egg Wash: 2 cups milk 2 eggs Pinch lemon pepper
Pinch dill weed Pickle juice
Breading:
2 1/2 cups cornmeal
1 1/2 cups all-purpose
flour
1/2 cup lemon pepper
1/2 cup dill weed
4 teaspoons paprika
2 teaspoons garlic salt
Pinch cayenne pepper, or more to taste
For egg wash: In a baking dish, whisk all ingredients together, except pickle
juice. Add pickle juice, to taste, and whisk to combine.
For breading: Combine all ingredients in a baking dish.
Ranch Dressing: 1/2 cup buttermilk 1/2 cup sour
cream 3 tablespoons minced parsley leaves 2 tablespoons chopped
green onion 1 1/2 tablespoons apple cider vinegar 2 teaspoons freshly
ground pepper 1 teaspoon Dijon mustard 1/2 garlic clove, minced
Mayonnaise
In a large mixing bowl, stir all ingredients together, except mayonnaise. Add
mayonnaise, as needed, to thicken. Refrigerate until ready to serve.
Peggy's Soft Sugar
Cookies
6
C.
flour
2 eggs, beaten
2 tsp. baking
powder
1 C. sour cream
2 C.
shortening
1 tsp. baking soda
2 1/4 C.
sugar
1 tsp vanilla
1/2 tsp.
salt 1
tsp lemon extact
Sift baking
powder with flour. Work shortening into flour as you would for pie crust.
Add sugar & salt and stir together. Then add beaten eggs, sour
cream and soda.
Mix well. Dough may look dry, keep mixing. Add vanilla
and lemon extract, mix.
Roll out, cut into desired shapes with cookie cutters, and bake at 400
F
on baking sheet for about 7 minutes or
until lightly browned. When cool, frost and
decorate with favorite
frosting.
Tip: Use any of our cake decorating kits to decorate your cookies.
  
Cookie ideas courtesy of Wilton Industries and their TM Comfort
Grip Cookie Cutters
All Wilton Comfort Grip Cookie Cutters available to
buy here.
November 2008
Sweet Potatoes w/
Cinnamon Pecan Crunch
3/4 C. packed brown sugar,
divided
3 lbs sweet potato, peeled and cut into 1-inch cubes
2 Tbsp
orange
juice
1 C. dried cranberries
2 tsp vanilla
extract
6 Tbsp butter, cut up, divided
1 1/2 tsp ground cinnamon,
divided
1/2 C. flour
1 1 /2 tsp ground ginger,
divided
1 C. pecans, chopped
1/2 tsp Salt
Instructions: Preheat oven to 400F. Mix 1/4 C of the brown
sugar, orange juice, vanilla, 1/2 tsp each of the cinnamon and ginger, and salt
in large mixing bowl.
Add
sweet potatoes; toss to coat well. Spoon into 9x13 baking pan. Sprinkle evenly
with cranberries. Dot with 2 Tbsp of butter. Cover with foil.
Bake 30 minutes.
Meanwhile, mix flour, remaining 1/2 C. brown sugar and
remaining 1 tsp cinnamon and ginger in small mixing bowl. Cut in remaining 4 Tbsp butter with a fork until
coarse crumbs form. Stir in pecans. Remove sweet potatoes from
oven and stir gently. Sprinkle evenly with pecan topping.
Bake,
uncovered, 25-30 minutes longer or until sweet potatoes are tender and topping
is lightly
browned.
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