2 med. cucumbers

1/2 c. sweet cream

1/3 c. vinegar

2 tbsp. sugar

1 med. onion, thinly sliced


Peel and slice cucumbers and onions. Soak in salt water for 1/2 hour. Drain and squeeze out excess water. Mix other ingredients. Pour over cucumbers.
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1 head broccoli

1 head cauliflower

1 med. red onion, diced

1 c. grated cheese

1/2 lb. bacon, fried


--DRESSING--

3/4 c. salad dressing

3 tbsp. wine vinegar

1/4 c. or 3 pkgs. artificial sweetener


Chop broccoli and cauliflower into small pieces and combine with onion and cheese. Refrigerate. Mix dressing and refrigerate. Cut bacon when ready to serve. Add crisp bacon and dressing to chilled mixture.
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Squash

Canned corn

Small can green chiles

1/4 lb. Velveeta cheese

Salt and pepper


Cut squash into slices and boil until tender. Chop chiles and add corn, chiles, and cheese to squash. Stir on medium heat until cheese melts. Add salt and pepper.
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2 acorn squash

1 c. brown sugar

1 lb. sausage


Heat oven to 350 degrees. Cut squash in half; scoop out seeds. Place on a muffin pan (cut side up). Place 1/4 cup brown sugar in each half of squash and then place a patty of sausage on top of the brown sugar. Cook for 30-45 minutes, or until tender. Scoop out the shells and mix with melted brown sugar, serve with sausage.
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4 med. cucumbers, thinly sliced

3/4 c. vinegar

1 c. sour cream (dairy)

1 tsp. chopped dill or dill seed

1 1/2 tsp. salt

3/4 c. water

1 tsp. sugar

dash of pepper


Place cucumbers in medium bowl. Sprinkle with salt, add vinegar and water to cover cucumbers. Let stand 30 minutes. Drain. In a small bowl combine sour cream, dill, sugar and pepper. Stir into cucumbers. Serve immediately or refrigerate.
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Margherita all'Elvira The crispness of the fried cauliflower and garlic with the rippled noodles makes an unforgettable dish for late fall or winter. Easy to prepare and satisfying for the heartiest appetite! Serves 4, main course. Serves 6, first course. 1 lg or 2 sm. heads cauliflower (about 3 lbs.)

1 tbsp. salt

1/2 c. wondra flour

1/2 c. dry bread crumbs

1 tsp. salt

1/2 tsp. freshly milled black pepper

1/2 c. olive oil

4 cloves garlic, thinly sliced

1 lb. margherita (narrow rippled noodles)

1 tbsp. olive oil

1/2 c. chicken broth, heated (see note)

1/2 c. freshly grated Romano cheese

2 tsp. minced Italian parsley leaves (garnish)

Freshly grated Romano cheese (for serving)


1. Remove florets from cauliflower, including about 1 inch of stem. Break or cut into 1 inch pieces. Wash thoroughly in lukewarm water, drain in colander and set aside.

2. Bring 6 quarts of water to a boil. Add 1 tablespoon salt and the cauliflower florets. Boil until barely tender when tested with a fork, about 5 minutes. With a skimmer or slotted spoon, transfer florets to a colander, rinse under cold water and drain well. Reserve liquid for cooking pasta.

3. In a shallow bowl, combine flour, bread crumbs, 1 teaspoon salt and pepper. Dredge florets in flour mixture, being sure each piece is well coated. Arrange in a single layer on a large platter.

4. In a 12 inch skillet, heat 1/2 cup olive oil over medium heat until haze forms. Add garlic, turn heat to low and saute' until lightly golden, pressing the garlic flat in pan with the back of a wooden spoon. With a slotted spoon, remove garlic and drain on paper towel; set aside. (If you are not a garlic lover, discard.) Place florets in pan and saute' over medium heat, turning with spatula, until golden and crisp on all sides; don't be concerned if florets break apart while frying.

5. Meanwhile, return water in which cauliflower was cooked to a boil. Add pasta and cook until al dente; the cauliflower and pasta must be done at the same time so that the florets will still be crispy when tossed with the pasta. Drain pasta in a large colander, transfer to a bowl containing 1 tablespoon olive oil and toss quickly.

6. Mix half of the cauliflower and any of the browned fragments stuck to the bottom of the pan with the pasta. Add sauteed garlic, heated chicken broth and Romano cheese; toss well again. Spoon remaining cauliflower on top and garnish with minced parsley. Serve immediately with additional grated Romano cheese. **If you do not have chicken broth, remove 1/2 cup of the pasta water before draining and substitute for broth.
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2 c. ziti

1 c. chopped tomatoes

1/4 c. olive oil

1 tbsp. red wine vinegar

1/4 tsp. salt

1/4 tsp. pepper

1 clove crushed garlic

1/4 tsp. oregano

8 oz. Mozzarella, diced

6 sun-dried tomatoes, minced

2 tbsp. chopped basil


Serves 4. Cook pasta. In large bowl, combine tomatoes, oil, vinegar, salt, pepper, garlic and oregano. Add pasta, Mozzarella, sun-dried tomatoes and basil. Toss to blend.
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1 lb. penne pasta

8 plum tomatoes

1/2 c. salt cured olives (black)

1 bunch fresh basil

3 cloves fresh garlic, peeled

1 tbsp. olive oil

1 tbsp. balsamic vinegar


Wash and dry basil leaves. Place them in a food processor with garlic, olive oil and vinegar. Process until smooth, 3-4 seconds. Cook penne in boiling water; drain. Add basil mixture to penne. Stir and keep warm on stove. Slice plum tomatoes lengthwise in 1/8 inch pieces. Pit and slice olives. Heat tomatoes and olives together in separate skillet. Cook over medium heat 3 minutes. Toss tomatoes and olives in with penne mixture. Serve with freshly ground pepper and grated cheese.
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1 c. uncooked grits

4 c. water

1 tbsp. salt

1/2 c. butter

1/2 lb. sharp cheese, grated

2 tbsp. Worcestershire sauce

2 or 2 shakes garlic powder


Cook grits in salted water; when done, add remaining ingredients. Pour into greased casserole dish. Bake in 350 degree oven for 20 minutes.
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8 oz. sun dried tomatoes, slivered with oil

1/3 c. olive oil

2 to 4 cloves garlic, pressed

1 c. fresh basil, chopped

8 oz. Brie cheese, rind removed, chopped

1/4 c. sliced Kalamata olives (optional)

1 lb. pasta


Mix tomatoes, oil, garlic and basil. Mash cheese into sauce. Add olives. Let sit at room temperature for about 3 hours. Cook pasta. Toss with sauce while pasta is hot.
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1 lb. ground beef

1 lg. onion, chopped

1/2 bell pepper, chopped

6 tsp. garlic, chopped

1 tsp. salt

1/2 tsp. pepper

1/2 tsp. oregano

18 oz. can Rotel tomatoes with green chives

1 (8 oz.) can tomato sauce

1/2 c. raw rice

1 cabbage (about 2 lb.), shredded

1 c. grated American or Cheddar cheese


Fry together first 7 ingredients after mixing them well together. Fry in small amount of light oil. When completed, remove from fire and set aside. Mix the next 3 ingredients (tomatoes, tomato sauce, and rice) together thoroughly in a bowl and set aside. Shred cabbage, set aside; cut or grate cheese, set aside. Mix together all fried ingredients (first 7) and tomatoes and rice mixture real well. In buttered 9x13x2 inch pan, layer 1/2 meat mixture, 1/2 cabbage and 1/2 cheese. Repeat layer, ending with cheese. Cover pan well with aluminum foil. Bake covered for 1 1/2 to 2 hours in oven at 350 degrees. Makes 8 to 10 servings. This will look like Italian lasagna. Enjoy.
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1 lb. ground turkey

1 sm. onion, diced

1 sm. bell pepper, diced

1 clove garlic

1 #2 can whole tomatoes

Butter flavor Pam


Brown ground turkey and drain. Saute vegetables in butter flavor Pam on very low heat. Add sauteed vegetables to turkey, then tomatoes and bring to a rapid boil. Reduce heat and simmer until liquid begins to thicken. Serve over toast, pasta or rice. Low in fat. Can be frozen.
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Wash and stem ripened tomatoes. Slice horizontally, about 1/4 inch thick. Salt on both sides and let sit for 30 minutes. Rinse. Lay on foil covered baking sheets. Cover lightly with cheese cloth. Place in sun for several hours, turning occasionally until desired dryness is achieved. Store in jars in a cool pantry. Or make marinated sun dried tomatoes by placing tomatoes in jars with olive oil, garlic and basil and 3 tablespoons vinegar per quart. Intensely flavorful, dried tomatoes add snap to salads and breads. Also can be moistened to make sandwiches.
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Peel 2 large cucumbers. Run the tines of a fork lengthwise down each cucumber so that you make little grooves all along the circumference. Slice very thin into a large bowl. Cover with salted water (a teaspoon or so to amount of water needed to cover). Let stand for several hours in refrigerator. Drain and add 1 very thinly sliced large onion. Cover with the following marinade:
1 1/2 c. water 3/4 c. white vinegar
3/4 c. sugar 1/2 tsp. salt


Combine 4 marinade ingredients and pour over vegetables. Let stand in refrigerator for a few hours (or a few days). At serving time, drain. Put in glass serving dish and sprinkle with fresh parsley. When covered with marinade this keeps well for 2 weeks covered in refrigerator.
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7 c. sliced cucumbers (may be peeled or not peeled)

1 c. chopped green pepper

1 c. sliced onions

1 tsp. salt

1 tsp. celery seed

2 c. sugar

1 c. brown or white vinegar


Put all of the ingredients into a large glass jar and stir until juicy. Ready to eat after a day or two. May be kept in refrigerator for weeks.
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4 qts. cucumbers, sliced (don't peel)

6 med. onions, sliced thin

1 clove garlic

1 green pepper

1 red pepper

Crushed ice

1/2 c. salt

5 c. white sugar

3 c. vinegar

1 1/2 tsp. celery seed

2 tbsp. mustard seed

1 1/2 tsp. turmeric


Put cucumbers, onions, garlic, green and red peppers together. Add crushed ice and 1/2 cup salt, let stand 3 hours, stir up good. After 3 hours, drain good. Put sugar, vinegar, mustard seed, turmeric, celery seed on to boil, add top ingredients and boil until cucumber slices are transparent. Seal up in sterilized jars and lids.
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6 c. sliced cucumbers

1 c. sliced onions

2 c. sugar

1 c. vinegar

1 tbsp. salt


Mix together sugar, vinegar and salt. Stir until sugar is dissolved. Pour over onions and cucumbers. Put in a glass jar. Keep in refrigerator. Use as wanted.
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4 c. cucumbers, sliced

1 green pepper

1/2 c. sliced onions

1 tbsp. salt


Mix and refrigerate overnight; drain. 1/2 tsp. each mustard & celery seed

1 c. sugar

1/2 c. vinegar


Pour over cold cukes and store in covered jar in refrigerator. Ready in three to five days.
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1 grape leaf

1 sprig of dill

1 clove garlic

1 tsp. salt

Cucumbers


In bottom of each jar place grape leaf dill, garlic and salt. Fill jar with slices or strips of firm cucumbers. Fill jar with boiling water. Screw on lids tight. When cold, put in refrigerator. May use in 3-4 days.
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1 c. sour cream

1 tsp. crushed celery seed

Chopped dill

Chopped cucumbers


Chill when time to serve. Fold in 3 cups chopped cucumbers. Also good topping for plain greens or sliced tomatoes.
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Green tomatoes

Boiling water

Salt


Wash as many green tomatoes as you want to can. Slice and place in sterile wide mouth jars. Cover with boiling water. Add salt (1/2 teaspoon for pint jars, 1 teaspoon for quart jars). Water bath for 30 minutes until sealed. To Cook: Open jar and discard liquid. Batter green tomatoes in cornmeal or flour (your choice), place in hot oil and fry until golden brown.
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1/4 c. mayonnaise

1 tsp. vinegar

Salt

Pepper

Garlic powder

Onion powder

3 lg. cucumbers


Mix mayonnaise (NOT salad dressing) and vinegar. Mix next 4 ingredients to taste. Peel and slice cucumbers and add to mixture. Let cucumbers marinate for at least 2 hours before serving.
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Slice green tomatoes and put in crock. Put handful of salt over top. Pour boiling water over; enough to cover. Let stand 1 hour or longer. Drain. Pack in jars, drain. Fill jars with boiling water. Cold pack until water starts to bubble inside jars. Remove from heat.
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6 ripe tomatoes, peeled and sliced

1 tsp. salt

1/4 tsp. freshly ground pepper

1/2 tsp. dried thyme or marjoram, crushed

1/4 c. finely snipped parsley

1/4 c. snipped chives

2/3 c. salad oil

1/4 c. tarragon vinegar


Place tomatoes in bowl; sprinkle with seasonings and herbs. Combine oil and vinegar; pour over. Cover; chill 3 hours, spooning dressing over a few times. Drain off dressing and pass with tomatoes.
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1 c. sugar

1/4 c. butter

1/2 c. dark corn syrup

1/2 tsp. vanilla

1/2 tsp. salt


Pour over 8 cups popped popcorn. Toss gently to coat corn. Bake at 200 degrees for 1 hour.
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20 c. fresh cut sweet corn

1/2 lb. butter

1 pt. half and half


Put corn in large roaster. Add the butter and the half and half. Bake at 325 degrees. Cook 1 hour, stirring every 15 minutes. Remove from oven and cool down by placing roaster in the sink filled with ice water. When cool, package and freeze as soon as possible. To serve, heat corn and add salt and a bit of sugar, if desired.
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7 c. unpeeled, sliced cucumbers

1 green pepper, chopped

1 c. onion slices


Mix together the following and pour over cucumber mixture:

2 tbsp. celery seed

2 c. sugar

1 c. cider vinegar

1 tbsp. canning salt


Pack in jars and store in refrigerator. Eat immediately. Refrigerate any leftovers.
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2 gal. cucumbers

2 c. delime

8 1/2 qts. water

Peel, slice and core cucumbers. Mix cucumbers in this. Let stand 24 hours. Drain rings and wash in cool water. Pour cold water over rings and soak 3 hours. Drain and add: 1 c. vinegar
1 tbsp. alum
1 sm. bottle of red food coloring

Add water to cover. Heat & simmer 2 hours. Drain.
Add:

2 c. cider vinegar

2 c. water

1 pkg. (13 or 16 oz.) red hots

10 c. sugar

8 sticks cinnamon


Bring to boil and pour over rings. Put lid on pan and let set overnight. Pour off syrup into pan and reheat to boil and pour over rings for 3 mornings. On 4th morning, heat everything and put into jars. It’s similar to Red Apple Rings.
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authorHello, my name is Jim Black. I'm interested in healthy cooking and fitness.



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