This recipe for antipasto reminds me more of a salsa than a traditional Italian antipasto. However, it could be served over toasted bread like a bruschetta if desired. Typical antipasto is made of fresh meats and cheeses, garnished with herbs and other vegetables. In Italian tradition, antipasto is served at the beginning of the meal … Continue reading
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 … Continue reading
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 … Continue reading
I think the best way to describe chow chow might be “pickled vegetables.” Do you agree? This particular version of chow chow calls for onions, peppers, and celery. See our previous post for Chow Chow or green tomato relish for other versions, plus I have another to post at some point. Remember that mangoes are … Continue reading
Not just beef casserole, but a deluxe beef casserole…whee! I’m not sure on this one. The beef part sounds fine, but adding cottage and cream cheese just goes in the wrong direction for me.
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 … Continue reading
This particular recipe card doesn’t have a title or name for this dish, so I called it Hamburger Pie. It reminds me of something my mom used to make, although I can’t think offhand what that was called either. But it did involve shaping the meat into a pie crust type of thing and then … Continue reading