Have you ever made your own barbecue sauce? My mother used to make one called Black Knight sauce. It was deep, rich and spicy. I also remember one that included coffee in it. This recipe for barbecue sauce sounds lovely, smooth and flavorful. The inclusion of butter will give it a mellow taste, although how much butter should be based on your preference. Too much and it will become oily, so be careful.
2 c ketchup
1 c onions
2 c water
Salt & pepper
4 T vinegar
4 T brown sugar
4 T Worcestershire sauce
2 T dry mustard
Should you have too many tomatoes in your yard, as we do right now, you could pick them early and make this relish. I’m always reminded of the days of backyard gardens and neighborhood gardens, which are not as common these days as they were even 20 years ago. People seem to have forgotten how to grow their own food since we have the convenience of impressive produce sections at the local market. Particularly where I live, the yards are not quite big enough to grow much, and the prevalence of swimming pools precludes a kitchen garden many times. Hopefully where you live, you are able to enjoy a thriving garden full of fresh produce!
For your information, a peck is 2 gallons. A quart is 4 cups. 8 quarts make up a peck.
Green Tomato Relish
1 peck green tomatoes
2 heads of cabbage
6 sweet peppers
1 quart onions
Cut tomatoes and cabbage. Add 2 fist full of salt. Add vegetables through food chopper or chop fine.
1 1/2 quart vinegar
2 oz mustard seed
2 oz celery seed
3 lb sugar
Boil 20 minutes
“zucchini” and “pancakes” are two words I would not normally put together
A savory pancake but where’s the cooking instructions?
Zucchini and pancakes are not two words that work together in my mind, and the concept of a sweet, syrupy mass of shredded zucchini is just not very appealing to me. Luckily, these zucchini pancakes appear to be of the savory variety, more like a latke or other veggie cake.
2 cups grated zucchini
2 beaten eggs
1/4 cup finely chopped onions
1/c cup flour
Pinch of baking powder
1/4 tsp oregano
Salt & pepper to taste
Place grated zucchini in colander or strainer and press with hands to drain out as much of its liquid as you can. In a bowl, combine the zucchini with beaten eggs and onion. Mix the dry ingredients together, then stir into the zucchini mixture to form a batter.
From here I am open to suggestions, drop onto hot griddle, fry in hot oil, etc. The resources I see around the web are mixed as to how to cook.
Note the misspellings, tomatoe and sanwich
Here’s how you mix it
I haven’t tried green tomatoes in any form, mostly because I don’t like tomatoes to start with. Weirdly, I like catsup, salsa, spaghetti sauce, etc., just not fresh, raw tomatoes. This is also another recipe using mangoes. I wonder if the lady who wrote these had a mango tree.
Green Tomato Relish for Sandwich Spread
24 green tomatoes (grind & squeeze juice off)
12 green mangoes (probably peppers)
12 red mangoes (probably peppers)
4 large onions
Cover with boiling water. Let stand 2 min. Drain through sieve.
1 c water
1 c vinegar
3 c sugar
1 med jar of French’s mustard
Salt (to taste)
Mix and cool 15 min. Take 1 c water to 1/2 c flour. Pour into mango mixture 1 qt Hellman’s mayonnaise. Mix all ingredients together, pour into pint jars & seal.
Recipe from Hannah Reese
Some kind of pickle
Summer seems to be a good season to make pickles because of the wonderful produce growing in abundance that we don’t want to waste. This particular recipe intrigues me, one because it’s called “Hand Me Some More” suggesting people will want seconds, two because it combines cucumber, mango and onion. I know mangoes are a very popular fruit in many cultures, but I have never quite enjoyed the taste. However, mango salsa can be very good because it mixes the sweet and spicy flavors of mango and onion. This pickling proposal appears to do the same.
Not being very experienced at pickling, I can surmise the method but I welcome any and all input.
Hand Me Some More (Hannah Reese)
1 doz cucumbers
3 red mangoes
3 green mangoes (probably bell peppers)
4 big onions
Soak together in salt & water. Set in brine 3 hours. Drain & rinse.
Put on to boil
4 cups sugar
2 tablespoon celery seed
2 tablespoon mustard seed
1 teaspoon turmeric
1 qt vinegar
1 pt water
Heat vinegar, then put everything in. Then let it come up to a boil twice.
A big thank you goes to Marty Bixler
Just who was Marty Bixler, anyway?
Like many I’m sure, I thought that Swiss Steak had its origins in Switzerland. But, we are all wrong! Swissing is the process of smoothing fabric (usually cotton) in between rollers in a factory. In England, someone decided to swiss their cheap cut of beef by pounding it and smoothing it out before cooking it. The concept of pounding meat to tenderize it is not a new one, but references to Swiss steak arose in the 1910s some time. Swiss steak is usually cooked with tomatoes, and the meat is generally pounded, rolled in flour, fried and then added to the pan.
Swiss Steak (Marty Bixler)
2 or 3 lb round steak
1 1/2 Tbsp dry mustard
1/4 tsp pepper
1 1/2 tsp salt
3/4 c flour
3 Tbsp shortening
1 1/2 c sliced onions
2 c diced carrots
2 Tbsp Worcestershire sauce
2 Tbsp brown sugar
3 c canned tomatoes
Add mustard, salt and pepper to flour and pound into beef with saucer. Melt fat. Brown meat well. Sprinkle onions & carrots over beef. Add Worcestershire Sauce & brown sugar to tomatoes and pour over meat. Cover & bake in oven at 325º for 1 1/2 hours.
Swiss Steak from Gourmet Sleuth
Swissing from Food Site Genesis
An easy recipe for lasagna
Don’t forget the cook time!
Any recipe that involves the words “quick” and “lazy” have a high potential for being tried in my house. But looking at this recipe, it seems pretty standard for an Italian pasta dish I made recently with large penne noodles. The concept of making a lasagna with noodles other than traditional lasagna noodles is not new, and is very popular on sites like Pinterest. :-) In fact, this looks a heck of a lot like another recipe I posted here, recently.
Quick Lazy Day Lasagna
1 box ragatoni noodles
1 lb rogatta cheese
1 lb shredded motserella cheese
1 jar large Progresso marinara or spaghetti sauce with meat
Cook noodles. Combine regatta cheese with 3 eggs, beat well. Add a little spaghetti sauce in pan. Layer cooked noodles, ricotta, & other cheese mixture & sauce. Finish with shredded cheese & sauce. Bake 1 hour 325º.