Chow Chow #3

Chow Chow 3 Chow Chow 3 Back

Our third and final (for now) recipe for Chow Chow. This one calls for tomatoes, onions, celery, mango peppers (aka bell peppers), cabbage and cauliflower. I’m guessing either this person had a prodigious back garden, or she just loved to can. It may have been “the thing” she was known for, or her family relied on her for sandwich spreads, pickles and relish, etc.

Note the items to be added to a pickling bag – celery seed, mustard seed & turmeric. You don’t want these to remain in the chow chow once it’s made so after pickling, remove the bag and discard it. The back side of the recipe is a bit confusing to me. Do we pickle the cabbage and cauliflower separately and then add to the rest of the chow chow? Continue reading

Pickled Red Beets

Pickled Red Beets

As a girl, my mother would make pickled beets for me, because I love them. We grew our own beets in the yard. As an adult I still love pickled beets, and I am particular about how sweet or tangy they ought to be. I don’t like them to be too sweet, which is what many canned beets can be. You note that this doesn’t indicate how many beets are required. Take a guess, it’s probably a lot. Also, slice the beets into 1/4″ thick slices or just a smidge less. The pickling flavors will saturate the meat of the slice better. Continue reading

Zucchini Relish

Zucchini Relish Coarse Zucchini Relish Back

This is clearly a summer canning recipe for pickled zucchini relish. It might be good, although I haven’t tried it myself. You will need a large crock or other type of container to hold the relish as you are making it. It also will need to be properly canned, and while it doesn’t indicate the yield, you are starting with 14 cups of zucchini/onions. These will mush down during the process, but be prepared for a large quantity of relish. Continue reading

Easy Pizza Crust

Pizza Quick Crust

Although there are no instructions here, it doesn’t take a genius to figure out it should all be combined. Once combined, however, the rest is up to you to figure out, I guess! My assumption is it is ready to use for making pizza. I might try this one. Sprinkle your pizza pan with cornmeal and you may even want to use shortening on the pan. I’m not an expert at pizza, so your experience may vary. Feel free to comment with your thoughts and pizza methods. Continue reading

Sweet & Sour Brisket

Sweet and Sour Brisket

This feels like a Sunday Roast kind of recipe! We never really had Sunday Roast in my family, we had Monday Night Soup though. :-) So, on this recipe, it references that no steam should escape from the roasting pan. I wonder if you could make this in a roast pot with a well sealed lid, or even in a slow cooker / pressure cooker? Continue reading

Chicken Francoise

Chicken Francoise Chicken Francoise Back

This recipe is probably misspelled and is really for a dish called Chicken Francaise Рwhich is a battered chicken breast served with a lemon sauce. It is thought to originate in New York City or possibly Rochester. Francaise style is to dredge the item through flour and egg wash before saut̩ing it. Although no one really knows where the dish originated, some suggest it was an Italian veal dish brought with Italian immigrants to New York, but they substituted chicken as it was less expensive than veal. Others suggest that the veal boycotts of the 1970s encouraged chefs to use chicken in its place. Regardless, it sounds lovely. Continue reading

Zucchini Pizza

Zucchini Pizza 2 Zucchini Pizza

Two recipes for zucchini pizza with only one variation – the addition of garlic in one of them. This seems like a side dish, maybe in place of a bread or as the veggie to a meal. Have you made something like this? Tell us, please! Continue reading