Recipes

Rhubarb Apple Pie

Friday, August 21, 2015

Courtesy:  Helen Franks  Read More...


Dilly Beans

Friday, August 21, 2015

Recipe from Ball Blue Book

Ingredients
2 pounds green beans
1/4 cup canning salt
2 1/2 cups vinegar
2 1/2 cups water
1 tsp cayenne pepper, divided
4 cloves garlic
4 heads dill

Directions
Trim ends off green beans. Combine salt, vinegar and water in a large sauce pot. Bring to a boil. Pack beans lengthwise into hot jars, leaving 1/4-inch headspace. Add 1/4 tsp cayenne pepper, 1 clove garlic, and 1 head dill to each pint jar. Add 1/2 tsp cayenne pepper, 2 cloves garlic, and 2 heads dill to each quart jar. Ladle hot liquid over beans, leaving 1/4-inch-headspace. Remove air bubbles. Adjust two-piece caps. Process pints and quarts 10 minutes in a boiling-water canner.

Yields about 4 pints or 2 quarts Read More...


​Hickory Blueberry Conserve With Pecans

Friday, August 21, 2015

Recipe adapted from Complete Book of Small-Batch Preserving


Ingredients
2 cups blueberries, crushed
1/2 cup water
1/4 cup hickory syrup
1 Tbsp lemon juice
1 cup granulated sugar
1/2 cup raisins
1/4 cup chopped pecans
1/2 tsp ground allspice
1/2 tsp ground ginger Read More...


​Melon and Feta Salad

Friday, August 21, 2015

Courtesy:  Tami Mitchell of Dine-In Diva
 Read More...


​Corn and Nectarine Salad with Basil

Friday, August 21, 2015

Courtesy:  Alana Chernila

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​Cantaloupe Jam

Friday, August 21, 2015

Recipe adapted from Food in Jars, by Marisa McClellan

Ingredients  
2 1/2 cups chopped peeled cantaloupe (from about 2 pounds cantaloupe) 
1 1/2 cups granulated sugar 
1 vanilla bean, split and scraped 
Zest of 1 lemon 
1 tablespoon freshly squeezed lemon juice 
1 (3-ounce) packet liquid pectin  Read More...


Chimmichurri

Friday, August 14, 2015

Courtesy:  Douglas Katz

 Read More...


Summer Squash Medley

Friday, August 14, 2015

Courtesy:  Darlene & Mackenzie Kelbach


Ingredients
Zucchini, sliced
Yellow summer squash, sliced
Onion, sliced 
Tomato, chopped
Mild cheese, thinly sliced (mozzarella/montery jack)
Butter or olive oil
Sea salt
Fresh ground pepper to taste

NOTE: Serving size is flexible. Add as many or as few of the veggies above as desired. Read More...


Squash Fondue

Friday, August 14, 2015

Courtesy:  Ross Dilley
 Read More...


Simple Barley Preparation

Friday, August 14, 2015


Barley is a great whole grain and a nice departure from oatmeal in the morning. Use it in place of rice for many savory dishes as well.
 Read More...



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