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Alphabetical Index
of Recipes for May 2008
Recipes from our recipe
family.
Pickled Cucumbers And Onions
1 large onion (any yellow, white
or red/purple onions will do but
sweet onions are the best)
3 (4 to 5-inch) pickling cucumbers (more if desired)
1/3 cup cider vinegar
1/2 cup water
1 tsp granulated sugar
1/3 tsp ground black pepper (optional)
Peel and slice the onion and cucumbers. Slice them to your desired
thickness (I slice them in about 1/8-inch slices. Place the sliced
onion and cucumbers in a glass or plastic sealable bowl or container
(can seal a glass bowl with plastic wrap). Combine the vinegar,
water, sugar and black pepper, if using, and pour over the sliced
onion and cucumbers. Seal and refrigerate for at least two days
before serving. This initial batch can be added to throughout the
season as the slices pickled onion and cucumber are eaten. Also if
the solution does not have enough water or vinegar or has too much
of either just add or decrease to suit you or your family's personal
taste preferences. And remember this is just a small batch so you
can double or triple the recipe or even make a much larger batch if
you are taking it to a pot luck or tailgate party. The seasoned
vinegar and water solution should be just enough to cover the slices
of vegetable in the container.
Cook's Note: I also sometimes add sliced peeled zucchini and sliced
garden fresh ripe tomatoes to the solution. And some carrot slices
blanched in lightly salted water for 3 or 4 minutes could also be
added to make it mixed pickled vegetables.
Mr. Myron Drinkwater - Lake Forest, CA
Homemade Popsicles
1 (3-oz.) package gelatin (any flavor)
1 package Kool-Aid (same flavor)
1 cup sugar
2 cups boiling water
2 cups cold water
Melt gelatin with Kool-aid in boiling water. Add sugar and cold
water, and then freeze. Thanks, Joan San Antonio, Texas
Queso Blanco Dip (White
Cheese Dip)
This is the hard-to-find dip that is served
in many Mexican restaurants.
1 cup cheese (Monterey jack, Asadero), finely shredded
4 ounces green chiles
1/4 cup half-and-half
2 tablespoons finely chopped onion
2 teaspoons ground cumin
1/2 teaspoon salt
1 Serrano or jalapeno pepper, finely chopped (optional)
1 tablespoon finely chopped fresh cilantro (optional)
Put all ingredients in a double boiler and cook over medium or
medium-low heat until melted and well blended, stirring
occasionally. Serve with fresh tostadas or hot flour tortillas.
from http://www.ortega.com
Chris in NM
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Recipes are TNT (tried and
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