A Few Family Favorites
Over the years these recipes have become some of our family favorites. As the season ends I can always find the green beans, peppers, eggplant and zucchini at the local farmers' market. The recipes have come from various people and places.
Dilly Beans
Blanche 2pounds green beans for 2 minutes.
Cool immediately in ice water.
Pack sterilized jars with -
Green beans
1/2 to 1 teaspoon red pepper flakes
1 teaspoon dill seed or 2 heads fresh dill
1 clove garlic
Bring to boil -
2 cups vinegar
2 cups water
1/8 cup non-iodized salt (or kosher salt)
Pour boiling liquid over packed jars.
Let seal.
Canned Peppers
Wash peppers, remove seeds, cut into strips.
Cover peppers with boiling water for 2 minutes and drain.
Pack pepper strips in jars with -
1/2 teaspoon pepper flakes
1 clove garlic
Bring to boil
3/4 cup sugar
1 1/2 cups vinegar (apple cider)
Pour over peppers.
Let seal.
Casserole Italiano Careeso Serves 6-8
1 1/2 pounds zucchini, cut into 1/4" slices (4-5 cups)
1 1/2 pounds ground beef
1 cup cooked rice
1 pint cottage cheese
1 can tomato soup
1/2 cup milk
2 tablespoons butter
1 teaspoon salt
1 small garlic clove, minced
1 cup shredded sharp cheddar cheese
1 small chopped onion
1/2 teaspoon basil
Cook zucchini in small amount of boiling, salted water until just tender. Drain. Melt butter in heavy skillet add onion and garlic. Cook and stir until onion is transparent, not brown. Add meat and salt. Cook, stir occasionally until meat begins to brown. Stir in rice and basil. Arrange zucchini slices in 9x13 pan. Top with meat mixture then cottage cheese, add remaining zucchini slices in layer. Combine soup with milk pour over ingredients in dish. Sprinkle with cheddar cheese (more if needed). Bake uncovered 350 degrees for 35 - 40 minutes.
Macaroni with Sausage and Eggplant
1 large 2 pound eggplant peeled and cubed
3/4 pound hot sausage, remove casing and chunk
3/4 pound sweet sausage, remove casing and chunk
1/3 cup water
1 tablespoon olive oil
1/2 cup chopped onion
2 large clove of garlic, minced
1 can (28oz) plum tomatoes or use fresh roma
2 cans (8oz) tomato sauce
1 teaspoon each - basil, salt, and pepper
1 pound macaroni - cooked (about four cups)
Cook sausage in 1/3 cup water for 10 minutes covered, stir occasionally. Drain and then brown lightly.
Remove sausage and add oil. Heat.
Add onion and garlic, brown. Add other ingredients except macaroni. Simmer covered for 45 minutes, stirring occasionally. Uncover and simmer 15 minutes longer.
Serve over macaroni.
