GUESTS' RECIPE entries

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Mustard Pickles by Albertine

1 sweet green pepper   

1 sweet red pepper    `

3 pints silver skin onions

2 quarts small cucumbers

2 small cauliflower

1/2 cup of mustard

1 cup vinegar

6 cups cider vinegar

2 3/4 cups brown sugar

2 1/2  teaspoon tumeric  

 1 tablespoon mustard seed

Remove seeds from peppers and cut in strips.  Peel onions.  Was cucumbers and cut in large pieces.  Break cauliflower into small flowerets.  Sprinkle with 1 1/2 cups of salt and cover with cold water.  Let stand overnight.  Drain and rinse and put in  non reactive pot or container.

Blend flour, mustard and 1 cup vinegar to make a paste.  Heat remaining 6 cups of vinegar and add brown sugar and tumeric and blended mustard  mixture and stir and cook in double boiler until thick and smooth (about 20 minutes)  Add mustard seed and pour over pickles.  Mix well.  Pack in sterilized jars and seal in water bath.  30 minutes for pints and 45 for quarts..  Allow pickles to stand 3 months before using.

Albertine Gallant  Prince Edward Island  1974

Shelley sent this on June 13th, 2007

Chicken Chimichangas

Ingredients
3T canola oil
1/2 C chopped onion
1t garlic powder
2 3/4 C shredded cooked chicken
2 cups shredded cheddar cheese divided.
3 (8oz)can refrigerated crescent rolls (no trans fat,low fat kind)
3/4 cup salsa

Heat the canola oil in a large skillet over medium heat. Saute the onion
and garlic powder in the hot oil, stirring continually, until the onion
is tender(about 2 minutes). Add chicken to onion mixture. Cook the
mixture over low heat stirring occasionally,until the chicken is heated
through(about 2 minutes). Remove from the heat and stir in 1 cup of the
cheddar. Preheat the oven to 350 degrees. Spray a baking sheet with
cooking spray. Separate roll dough into 12 rectangles, sealing the
perforations that turn them into crescent rolls. Roll out slightly to
straighten and seal. Spoon equal portions of the chicken mixture onto
half of each rectangle. You can also add some salsa inside these too.
Roll dough, jelly roll fashion, from one short edge to enclose the
filling, pinching seam and the ends to seal. Arrange on prepared baking
sheet and bake until golden(around 16-21 minutes. Top with the remaining
cheddar. Bake until the cheese melts on top. Serve with salsa. You can
also use black beans instead of chicken and they are excellent that way too.

 

Shelley's recipe submitted by Mom

BLACK BEAN BURGERS

1small onion chopped

4 medium cloves of garlic minced

1/2t ground cumin or to taste

2T ketchup plus more for serving

1 1/2 cups black beans cooked or canned and drained.

1C cooked brown or balsmati rice

2C fresh bread crumbs

Hot pepper sauce such as tabasco

1 1/2 t sea salt or coarse salt(optional)

1/2 t fresh ground pepper or more or less to taste.\

2T mayonnaise

Heat 1T oil in skillet over medium heat. Add onion and garlic. Cook until soft and onions are translucent. about 8 minutes. Add cumin and ketchup. Cook for 1 minute.



In the food processor or blender, combine onion mixture, beans, rice and mayo. Process until well combined. Transfer to large bowl and bread crumbs, and mix well. Season with salt,pepper,and tabasco.

Heat 2T oil over medium heat in large skillet. drop 1/4 cup balls of bean mixture to skillet and  flatten into 3 inch patties. cook until  golden and crispy.  serve immediately with ketchup if desired.

November 21,2006

Submitted by  Patrick
Mom's Cocoa Mounds

Melt 1Stick Butter

Add
2   cups Brown Sugar
1/2 cup Cocoa
1/2 cup milk

Boil for 5 minutes

remove from heat

Add
1/2 cup peanut butter
3   cups Oats

scoop into mounds onto waxed paper or aluminum foil.

November 23, 2006

From Patrick

Rum Balls/Squares
Melt over hot water:

1 bag chocolate chips (I use the Hershey's Special Dark Chips)

Add:

3 tsp. light corn syrup
1/2 c. Rum(I use either Bacardi Select or Captain Morgan's Private stock)

Set aside.

Mix:

2 1/2 c. crushed vanilla wafers
1 c. powdered sugar


Add to chocolate mixture and let stand for 30 minutes.

Form into balls and roll in powdered sugar. Put in covered container and let ripen 2-3 days at least - week is better.

Or to make squares - lightly coat a 9x13 pan with powdered sugar and then pour the mixture in to the pan. Sprinkle some powdered sugar on top. Cover until hardened and then cut into squares.

 

January 2, 2007

From Shelley
 

Okay, here's my veggie chili for those of you who made resolutions to eat healthier at least once in a while. This one is one that I got from a good friend and it's really yummy. Even Patrick (Mr Carnivore) loves it.

1T olive oil

1/2 medium onion

2 Bay leaves

1t ground Cumin

2T ground Oregano

1T salt(I omit this one or you could use less)

2stalks celery chopped

2 green peppers chopped

2 Jalapeno peppers chopped(I use 3, but  I like spicy)

3 cloves garlic chopped

2 cans chopped green chili peppers, drained

2(12oz)packages vegetarian burger crumbles

3(28oz cans) peeled crushed tomatoes or you can use tomato sauce if you don't like chunky.

1/4c chili powder(or to taste)

1T ground black pepper

1(15oz) can kidney beans, drained

1(15oz) can garbanzo beans(chick peas) ,drained

1(15oz) can black beans

chop veggies and heat olive oil in a large pot over medium heat. Stir in onion,and season with bay leaves, cumin, oregano, and salt(op). Cook and stir until the onion is tender, then mix in the celery, green peppers, jalapeno peppers, garlic, and chili peppers. When Veggies are heated through, mix in the vegetarian burger crumbles. Reduce heat to low, cover pot, and simmmer 5 minutes.

Mix the tomatos or sauce into pot. Season chili with chili powder and pepper. Stir in the Kidney beans, garbanzo beans, and black beans. Bring to a boil and reduce heat to low. Simmer 45 minutes or longer. The longer you cook it, the better it tastes. Makes great leftovers.

We did the math and here's the stuff if you want to look...

485 calories per bowl.

14g total fat

0mg  cholesterol

65g carbs

20g dietary fiber

31.2 g protein.

January 16, 2007

From Sandy Proulx

            Raspberry Butter

½ c real butter (softened)
for those on special diets you can use smart balance.  It doesn't cream
as well but tastes good.
½ c raspberry preserves (Smuckers)
2 Tbs. Confectioners sugar
1 Tsp.  Vanilla Extract
I usually double this.

In a small bowl mix butter on medium speed until smoothly blended.  Fold
in remaining ingredients, blend thourougly.
Serve immediately or store in refrigerator.
Spread on Muffins, toast, biscuits, bagels or rolls.
Enjoy!
Sandy
 

From Ireland via Shelley and Pat

Guinness Stout Brownies Recipe

The original version of these brownies was developed in Ireland. The malt in the Guinness stout beer intensifies the flavor of the chocolate in these delicious brownies. The texture is an interesting combination of fudge, mousse, candy, and traditional brownies. Although decadently chocolate, they are surprisingly light due to the eggs. You won't taste the beer at all. Great for St. Patrick's Day or any day.
INGREDIENTS:

    * 1 cup all-purpose flour
    * 3/4 cup unsweetened cocoa powder
    * 1/4 teaspoon salt
    * 6 tablespoons unsalted room temperature butter, cut into cubes
    * 8 ounces dark bittersweet chocolate, chopped
    * 3/4 cup white chocolate chips
    * 4 large eggs, at room temperature
    * 1 cup superfine or granulated sugar
    * 1-1/4 cups (10 ounces) Guinness Extra Stout beer (see Note below)
    * 1 cup semi-sweet chocolate chips
    * 1/8 cup (about) confectioners' sugar for dusting

PREPARATION:
Preheat the oven to 375 degrees F. Line a 9 x 13-inch baking pan with nonstick foil.

In a medium bowl, whisk together flour, cocoa powder, and salt until evenly combined.
Set aside.

Melt butter, bittersweet chocolate, and white chocolate chips in a double-boiler over very low heat, stirring constantly until melted. Remove from heat.

In a large mixing bowl, beat eggs and sugar on high speed until light and fluffy, about 3 minutes. Add melted chocolate mixture, beating until combined.

Beat reserved flour mixture into melted chocolate mixture. Whisk in Guinness stout beer. The batter will seem a bit thin. Drop semisweet chocolate chips evenly on top of batter (some will sink in).

Pour into prepared baking pan. Bake 25 to 30 minutes on center rack in the oven, until a toothpick inserted in the center comes out almost clean.

Let brownies cool, uncovered, to room temperature. Dust with confectioners' sugar before serving.

Note: The Guinness should be at room temperature. This recipe uses a little less than a standard 12-ounce bottle of Guinness stout beer. Do not include foam in the measurement. Either spoon off the foam or let it rest until the foam subsides.

Yield: 36 to 48 brownies, depending on cut size