Pickled Vegetables

Just as with the pickles, this is just the recipe. You will have to prepare and process the jars for canning.

Step 1) Make the brine and bring to a boil (for 4 12-ounce jars; adjust accordingly): 

2 C. white wine vinegar

2 C. water

1 C. sugar

2 T. pickling salt

Step 2) Blanche the vegetables in the brine:

Carrots: 10 minutes

Ramps: 10 minutes

Cauliflower: 3 minutes (if colored cauliflower steam for 5 minutes rather than blanching in the brine)

These are the veges I usually use but a lot of others would be good too. You can probably look up blanching times for other vegetables online or just make your best guess.

Step 3) To each 12-ounce jar add:

1 bay leaf

2 tsp fennel seeds (I leave the fennel out for cauliflower)

1 tsp mustard seeds

1 tsp coriander seed

1 tsp black peppercorns

optional: 1/2 tsp crushed red pepper or a small dry cayenne pepper

optional: "Pickle Crisp" (You can buy at the grocery store or online. It does just what the name says -- keeps the vegetables more crispy.)

Step 4) Add the vegetables to each jar and then fill the jar with boiling brine leaving at least 1/2" of headspace at the top.

Step 5) Process by immersing in boiling water with cover on canner for 10 minutes. Turn off heat and let jars sit in the hot water for another 5 minutes. Remove jars from canner to cool. 

Summer Eggplant

This is great as a first course and makes a beautiful presentation, but you can also serve it as a side dish. 

1 medium onion
1 clove garlic
a few tablespoons olive oil
3-4 tomatoes
1 eggplant
approximately 1/4 lb. ricotta cheese
small chunk Romano cheese
a few fresh basil leaves

To cook: Slice onion, chop garlic, and saute in 1 T. olive oil over medium heat until onions are clear. While the onion and garlic are cooking, chop the tomatoes in large chunks. When onions are clear, add the tomatoes to the pan, along with a little more olive oil, and some salt and pepper, and let simmer over low-medium heat.  While the tomato sauce is simmering, peel an eggplant, slice in half, brush with olive oil,  sprinkle with salt and pepper, and set on hot grill, 5 minutes per side. By the time the eggplant has finished cooking, the tomatoes should have cooked into a nice sauce.

To assemble: Cut eggplant into large chunks and arrange a few chunks on each plate. Cover with tomato sauce. Add a dollop of ricotta cheese just to the side of the eggplant. Grate Romano cheese over all, and sprinkle a generous helping of shredded basil leaves on top of that.

Pickles

These are just the recipes. You will have to prepare and process the jars for canning.

Mrs. Tucker's hot pickles: Fill quart size jar with cucumber spears, dill weed, 1-2 cloves garlic, 1-3 hot peppers (to taste). Cover with boiling brine: 1 1/4 C. water, 3/4 C. white vinegar, 2 T. pickling salt (enough for about 1 jar, depending on how full it is). 

Bim's mild pickles:  Fill quart size jar with cucumber spears, dill weed, small handful of pickling spice (with all cinnamon removed). Cover with boiling brine: 1 C. water, 1 C. cider vinegar, 1 T. pickling salt, 1/4 C. sugar (enough for about 1 jar, depending on how full it is).

Note: You may make your own pickling spice, leaving out the cinnamon. The proportions are: 2 T. whole mustard seed, 1 T. whole allspice berries, 2 tsp. whole coriander seed, 1 tsp. ground ginger, 2 bay leaves crumbled, 6 whole cloves, 6 whole black peppercorns, 1 tsp. red pepper flakes (or to taste). 

Caponata (eggplant relish)

This can be served at room temperature or chilled with bread or crackers, or used warm as an accompaniment or a sauce with meat or fish. 

1 eggplant, peeled, chopped into cubes
1 small onion, chopped
1 clove garlic, minced
1/2 a yellow or red bell pepper, chopped
1 14-oz can tomatoes (or I use 1 quart fresh Romas, parboiled, peeled and mashed)
2 rounded tblsp tomato paste
1/3 C. red wine vinegar
2 tblsp sugar
12 green olives, chopped
2 tblsp capers
4-5 anchovies, chopped in half (they will melt into the caponata)

Put the eggplant in a colander, sprinkle with salt and let drain. In the meantime, chop the onion, garlic,  and bell pepper and saute in a bit of olive oil. When soft, remove from frying pan. Rinse the salt off of the eggplant, dry it, and saute it in olive oil in the pan. Add back the sauteed vegetables. Add the rest of the ingredients. Simmer about 15 minutes.

Hot Crab Dip (Sandi's)

By request, here's the recipe for one of the dips served before Thanksgiving dinner at Bim's last night. It's from an old magazine, with a few changes, of course.

~~Sandi

8 oz cream cheese, softened
1/2 c mayonnaise
12 oz (2 cans) crabmeat, drained
1/2 c onion, minced
2 tbsp lemon juice
1 tsp hot sauce

Beat cream cheese until smooth. Add remaining ingredients and beat a bit more at lowest speed until fully blended. Spoon into baking dish and bake at 350° for 30-35 minutes until bubbly. Makes 2 cups.

Bread Dip

Beau monde is an herb you may have trouble finding...

8 oz cream cheese
1/2 c. mayonnaise
2 tbsp. grated onion
2 tsp. beau monde
2 tsp. dill seed
2 tsp. parsley

Cut a circle out of the center of a large loaf of Italian bread (Mom's card says "warm home-made is delicious"). Hollow out most of the bread from the circle, using the pieces for dipping. Mix dip ingredients and insert into loaf.

Spinach Balls

This is an easy appetizer since you can make them ahead of time and keep them in the freezer. Take out however many you need and cook just before serving.

2 boxes frozen spinach, cooked, chopped, & well-drained

2 cups herb-seasoned stuffing mix (such as Pepperidge Farm)

6 eggs, beaten

2 large onions, chopped fine

3/4 cup margerine, melted

1/2 - 3/4 cup grated parmesan cheese

3/4 tsp garlic powder

1/2 tsp thyme

1 tsp black pepper

1/2 cup chopped parsley

Mix all ingredients together. Form into small balls and place on cookie sheet. Freeze until frozen. Place frozen balls into plastic bags. Freeze until needed. Bake frozen balls in pre-heated 375 degree oven for 20 minutes.

Chafing Dish Meatballs

Paul and I have a Christmas party every year and this appetizer from Mom is always a big hit. Mom had a note in her recipe that she adds an egg to the meat, even though it isn't called for in the recipe.

1 1/2 lbs ground beef

10 ounces grape jelly

grated onion

salt to taste

pepper to taste

1 jar chili sauce

squirt of lemon juice

(If using egg, mix egg and meat). Form small, bite-sized meatballs. Brown and remove from heat. In medium saucepan, mix jelly, onion, salt, pepper, chili sauce, and lemon juice together. Bring to simmer. Add meatballs and cook until meatballs are hot. Serve in chafing dish.