Bacon & Herb Mac 'N' Cheese

Bacon & Herb Mac 'N' Cheese  This came from my friend Janiel.  She found it in a magazine years ago.  This is so yummy.  She and her husband love it and the little kids hate it.  Sounds yummy to me too, Janiel.

12 oz. elbow macaroni (I used bow tie pasta one time and liked it)

3 strips of bacon

3Tbsp. melted butter, divided

1/4 C chopped mix fresh herbs such as tarragon, parsley, chives, and or rosemary

1/4 C chopped green onions

2 garlic cloves, minced

1/2 C of each-- Brie cheese and cream cheese, cut up into chunks

1/2 C shredded sharp cheddar cheese

1/2 C plain dried bread crumbs

Preheat oven on broil. Cook macaroni according to package directions. Drain.

Meanwhile, fry bacon until crisp; then drain on paper towels, reserving 1 Tbsp. grease.  Set bacon aside (crumble).

In warm pasta pot, mix reserved grease, 2 Tbsp butter, the herbs, onions, garlic and soft cheeses.

Mix in warm pasta and bacon. Spoon into 4 ramekins (1 1/2 C size); sprinkle with cheddar cheese.

In small bowl, combine remaining 1Tbls butter and the bread crumbs, stirring to combine. Sprinkle evenly over cheese.

Broil ramekins until golden and bubbling. About 3 minutes.

NOTE: I never did put it into the ramekins. I just put it all in a 9x13 baking dish.

Green Tomato Raspberry Jam (freezer jam)

Green Tomato Raspberry Jam  (freezer jam)    This recipe came from my friend Janiel.   
                                                                                 She got it from her husband's family.

Janiel has not made this yet but is plan on trying it. She is not too sure on the jars in the freezer part but is writing this just like the recipe calls.  I say that the jars in the freezer should be fine.  I have heard in the past few years that jars that have been in the freezer may break after hot water baths.  I am guessing that has to do with newer jars.  If in doubt, put the jam into freezer containers instead of jars.

5 cups green tomatoes ground (use juices and all)

4 cups sugar

2 (3oz.) package raspberry flavored gelatin

Cook tomatoes and sugar (boil 15 minutes).  Add raspberry gelatin and boil another 20 minutes.  Put in jars and freeze. 

Mystery Fudge Cake

Picture added 11/19/11

Mystery Fudge Cake   This recipe came from the local Cooperative Extension newsletter.  It

                                       was given to them by Master Gardener, Barbara Cantos.

2 1/2 cups flour

1/2 cup cocoa

2 1/2 tsp baking powder

2 teas. baking soda

1 tsp salt

1 tsp cinnamon

3/4 cup butter or margarine

2 cups sugar

3 eggs

2 tsp vanilla

2 tsp grated orange peel

2 cups coarsely grated green tomato

1 cup finely chopped walnuts

1/2 cup milk

Combine dry ingredients in a large bowl and set aside.  In another bowl beat together butter and sugar until smooth and blended.  Add eggs one at a time and beat well after each addition.  With a wooden spoon, stir in vanilla, orange peel, and green tomatoes.  Stir the nuts into the sifted dry ingredients and add to tomato mixture alternately with milk.  Pour batter into a greased and floured 10-inch tube or bundt pan.  Bake at 350 degrees until a wooden pick inserted in center comes out clean.  About 1 hour.  Sprinkle with powdered sugar before serving or add Chocolate Glaze.

Chocolate Glaze

2 Tbsp butter

4 Tbsp water

1 square unsweetened chocolate

Melt these three ingredients together.

Add:

2 cups powdered sugar

1/2 tsp cinnamon

1 1/2 tsp vanilla

Beat the mixture well and pour over the cake.

NOTE:  I have found that if margarine does not contain at least 70 percent vegetable oil that the baked goods do not hold their shape like they should.  Therefore I now use only butter.

Spaghetti Sauce

Spaghetti Sauce   This recipe came from my second mom, DeLoa.  She got it from her neighbor, Barbara.

12 quarts chopped and peeled tomatoes

1 extra large bell pepper

3 sweet onions (I use 4)

4 Tbsp. oregano leaves

4 palm full of dried basil leaves.  Crush before adding.

4 tsp salt

1/2 cup sugar

8 cloves garlic (I use 10)

Grind onions, pepper, and garlic in a food processer.  Add all ingredients into a very pot and cook until reduced to about 3/4.  Pour into quart jars and seal.  Pressure can for 20 minutes at 15 pounds.  This is for elevation of 4500 feet.

NOTE:  This needs to be thickened before using.  I add one can of tomato paste to each quart of sauce when I open it and pour it into a pan to heat.  I use Ultra Gel when I run out of tomato paste.  See the canning page for Ultra Gel.

Hot Dog Relish

Hot Dog Relish   This recipe came from my mom.  She got it many many years ago from a

                             church bake sale.

                             I love this recipe, but if I had read the ingredients before tasting it I would

                             have never made it.  I think it sound terrible.

4 cups coarse ground onion

4 cups coarse ground green cabbage (about 1 medium head)

4 cups coarse ground green tomatoes (about 10)

6 coarse ground sweet red peppers

1/2 cup salt

6 cups sugar

1 Tbsp. celery seed

2 Tbsp mustard seed

1 1/2 tsp turmeric

4 cups cider vinegar

2 cups water

Grind vegetables using coarse blade.  Sprinkle with salt and let stand overnight.  Rinse and drain.

Combine remaining ingredients and pour over vegetable mixture.  Heat to boiling and simmer 3 minutes.  Seal in hot sterile jars.  Process 10 minutes.  Makes 8 pints.  This processing time is for 4500 ft elev.

NOTE:  I use my food processer with the knife blade and grind small amounts at a time.  Do not let the vegetable pieces get to small.  Think of how store bought relish looks.

Pasta Primavera

Pasta Primavera   This recipe came from my sister, Janelle.  She got it from a book called
                              Creative Cooking Pasta

1 lb. thin pasta (Vermicelli)

2 Tbsp oil

1/2 C. mushrooms

1/2 tsp crushed red pepper flakes

1 bunch broccoli

1 1/2 cup frozen peas thawed

1 cup fresh grated Parmesan cheese

2 whole garlic cloves

2 Tbsp butter

1 red bell pepper

1 yellow squash

6 asparagus

1 1/2 cups heavy cream

1 tsp basil

Chop vegetables into bite size pieces.  Heat butter and oil.  Sauté mushrooms, bell pepper and pepper flakes.  Boil pasta and garlic for 3 minutes.  Remove garlic, Add squash, broccoli, and asparagus.  Boil for 3 more minutes.  Drain Pasta.  Add peas, mushrooms, bell pepper, cream, cheese, and basil.  Salt and pepper to taste.

Vegetable Chili

Vegetable Chili   This recipe came from my friend, Ruth.  This is one of my favorites.

2 cans kidney beans

2 cans black beans

2 large cans tomato sauce

1 small can green chilies

2 cans corn

1 or 2 envelopes chili seasoning mix. (I use one)

2 onions

1 green bell pepper

1 red bell pepper

4 small zucchini

2 small yellow crookneck

5 carrots

1 medium butternut squash, cooked and pureed

1 1/2 tsp chili powder

2 cans diced tomatoes

Pour tomato sauce in a very loge pot.  Dice onions, bell peppers and carrots and heat in tomato sauce until warm.  Add butternut puree.  Add one envelope of chili seasoning mix.  Simmer until vegetables begin to be tender.  Add green chilies.  Cut up zucchini and crookneck and add to pot.  Cook till tender.  Drain corn and beans and add to pot.  Add cans of diced tomatoes, undrained.  Add second envelope of chili seasoning mix if desired.  Cook until squash is tender and flavors blend.

NOTE:  Usually I substitute the tomato sauce and for a quart of tomatoes I have canned.  I crush the tomatoes and add some Ultra Gel to thicken it.  See the canning page for Ultra Gel.

NOTE:  I use one quart of kidney beans and one quart of black beans that I have canned.  I also use corn I have frozen.

NOTE:  Butternut squash is ripe long after the summer squash is ready to harvest, so I use the butternut squash that I cooked, pureed, and froze the previous season.

NOTE:  I make my own chili seasoning mix.  I got this recipe from the Make-A-Mix cookbook.  This recipe is equal to one package of a store bought mix.

1 Tbsp. flour

2 Tbsp. minced onions (I use my dehydrated ones)

1 1/2 teas. chili powder

1 teas. seasoned salt

1/2 teas. crushed dried red pepper

1/2 teas. minced garlic ( I use garlic powder or 2 to 3 cloves of fresh)

1/2 teas. sugar

1/2 teas cumin

Chili Sauce (Sweet)

Chili Sauce   This recipe came from my mom.  She got it from an old Kerr canning book.

November 2011 - I crossed out the pounds.  Those who have used this by the pound amount have only gotten about half the number of pints.

1 gal (6 ¼ pounds) ripe tomatoes, peeled and cored before measuring

2/3 cup white onions, chopped

1 ½ cups sugar

1 teaspoon nutmeg

¾ teaspoon Tabasco sauce

½ teaspoon curry powder

5 teaspoons salt

2 teaspoons ginger

1 teaspoon cinnamon

1 teaspoon dry mustard

2 cups cider vinegar

Put tomatoes and onions through food chopper.  Add all other ingredients and boil 2 hours or until thick, stirring frequently to prevent scorching.  Pour into sterilized jars to within ½ inch of the top.  Process in boiling water bath 10 minutes.  Yield 5 – 6 pints.  The processing time is for 4500 ft elev.

Dehydrating squash and spinach for soups and stews.

Slice zucchini, crookneck, and other summer squash into quarter size pieces and dehydrate them until crisp.  Add them to soups and stews in the winter.  I even dehydrate spinach leaves and crumble it into soups and stews.

Yellow Squash Muffins

Yellow Squash Muffins  This recipe came from my daughter Vicki.  She found it in a Taste of
                                         Home magazine.  It was on the Taste of Home website and may still
                                         be there.

1 lb yellow summer squash, cut into 1- inch slices

½ cup butter, melted

1 egg, lightly beaten

1 ½ cups all-purpose flour

½ cup sugar

2 ½ tsp baking powder

½ tsp salt

Place 1 inch of water in a saucepan; add squash.  Bring to a boil.  Reduce heat; cover and simmer for 5 minutes or until tender.  Drain and mash; stir in the butter and egg.  In a bowl, combine the flour, sugar, baking powder and salt. Stir in the squash mixture just until moistened.  Fill greased muffin cups ¾ full.  Bake 375 degrees for 20 to 25 minutes or until a toothpick inserted near the center comes out clean.  Cool for 5 minutes before removing from pan to a wire rack.  Makes 12.