 I keep coming back to this recipe because it's ... well, it's perfect! I still have my first adult cookbook, Better Homes and Gardens New Cookbook. It's falling apart, but I still refer to it from time to time. Like many of my recipes, it's quick and easy. Cornbread goes great with my Chile Stew, so check that out too. Preparation time: 15 minutes Baking time: 20-25 minutes
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Prep time: 30 minutes Bake & cool time for squash: 1 hour Serves: 6
Roast Butternut Instructions Preheat oven to 400 degrees 1. Cut the ends off the squash, then slice it in half lengthwise. Scoop out the seeds,(You might want to save the seeds to roast. Yum!) and peel the squash. Cut into bite-size pieces. 2. In a bowl, toss the squash with the olive oil, cinnamon, and salt and pepper. 3. Place the squash on a roasting sheet or pan and roast in the oven until tender, about 30-40 minutes . Set aside to cool. Assembling the Salad 1. Combine the dressing ingredients in a covered jar and shake to mix. 2. Put the greens to a large bowl and add the ingredients you've chosen from the Mix-ins list. 3. Toss the salad with the dressing and squash and serve immediately. I hope you enjoy this recipe. Leave a post here to let me know if you've tried this dish and how it turns out. Good cooking to you.  Note: Would you like a printout of this and other recipes? These directions may help:
Use your mouse to select only the text you want to copy rather than the entire page. Then press Ctrl+C, open your Word program and press Ctrl+V to paste the semi-formatted text. Print it from there.  This hearty beef stew has been around since crock pots came into common use, and it's still a winner. Why? Because like many crock pot recipes, it easy and stick-to-the-ribs delicious. Put it together in 15 minutes and leave to simmer all day. Can also be baked in the oven. Servings: 8 Serving size: 1½ cups Preparation time: 20-30 minutes Cooking time: 6-9 hours
I hope you enjoy this recipe. Leave a post here to let me know if you've tried this dish and how it turns out. Good cooking to you.  Note: Would you like a printout of this and other recipes? These directions may help:
Use your mouse to select only the text you want to copy rather than the entire page. Then press Ctrl+C, open your Word program and press Ctrl+V to paste the semi-formatted text. Print it from there.  What does one do when one's garden produces bunches of cucumbers? Make pickles, of course! My hubby found a Better Homes & Gardens recipe in his mom's recipe binder which we modified by using less sugar. It had been years since we'd canned, but we remembered the steps, and every jar had a successful seal. We've already begun sharing the resulting product with our friends and have received rave reviews. Makes 8 to 9 pints Plan on spending an afternoon of slicing and dicing before the actual canning. Mixture has to sit for three hours before canning. Equipment 8 pint jars, 8 unused lids and metal screw bands, slicer, tongs, ladle, funnel, large bowl, a least one large pot Ingredients 4 quarts thin-sliced cucumbers (We used both regular and lemon cucumbers) 1 quart sliced onions 3 cups cauliflowerets (We sliced the larger ones.) 1 green pepper, chopped (We used a red pepper for contrast.) 3 cloves garlic ⅓ cup coarse kosher salt 4 cups crushed ice 2 cups sugar (more if you like your pickles really sweet.) 1½ teaspoons celery seed 2 tablespoons mustard seed 1½ teaspoon turmeric 3 cups cider vinegar Note: Next time I plan to add some corn kernels too. Directions
1. In a large bowl, combine vegetables, garlic, salt, and the ice. Mix well. 2. Put a weight on top and allow to stand 3 hours. 3. Drain the vegetables well and transfer to a large cooking pot. 4. Combine remaining ingredients and pour over the vegetables. 5. Bring the mixture to simmer. 6. While waiting for the mixture to to reach the desired temperature, put clean canning jars in a pan of water and bring to boil. Once the jars are hot, place the sealing lids in the water too. 7. One at a time, place the funnel over the mouth of a hot jar and carefully ladle in hot mixture leaving a ½-inch space at the top. 8. Wipe rim. Center lid on jar. Apply band and hand tighten. 9. For extra security, you may place the sealed jars in a canner or other large pot that covers the jars with at least two inches of water. Let boil for 15 minutes before removing to cool. (We did not take this step.) 10. Once the jars are cool, check for sealing by pressing a finger in the middle of the lid. If it stays depressed, the sealing is secure. Put on labels. For best flavor, allow pickles to stand for 4 to 6 weeks. Good cooking to you! Linda Note: Would you like a printout of this and other recipes? These directions may help: Use your mouse to select only the text you want to copy rather than the entire page. Then press Ctrl+C, open your Word program and press Ctrl+V to paste the semi-formatted text. Print it from there.  I admit this salad seems pretty strange, and I'd be shocked if you found the recipe any place else. It's something that came out of a vague taste memory of mine. And it has Lima beans in it ... that dreaded vegetable remembered by many people of a certain age as a childhood horror. In other words, you'll need an open mind to try this. But at our house, we find it so good, we sneak spoonfuls of refrigerated leftovers between meals. Tell me, are you brave enough to make this? Servings: 6 people Serving size: 1/2 cup Preparation time: 15 minutes
I hope you enjoy these recipes. Let me know which one's you've tried and how they turned out. Good cooking to you, Linda Note: Would you like a printout of this and other recipes? These directions may help: Use your mouse to select only the text you want to copy rather than the entire page. Then press Ctrl+C, open your Word program and press Ctrl+V to paste the semi-formatted text. Print it from there.  Do you equate healthy with blah or worse? Be not afraid of this delicious and filling hot breakfast that's almost as easy to make as cooking oatmeal. Serves: 4 1/2 Serving size: 1 cup Preparation and Cooking time: 30 minutes
I hope you enjoy these recipes. Let me know which one's you've tried and how they turned out.
Good cooking to you, Linda Note: Would you like a printout of this and other recipes? These directions may help: Use your mouse to select only the text you want to copy rather than the entire page. Then press Ctrl+C, open your Word program and press Ctrl+V to paste the semi-formatted text. Print it from there.  Ground lamb is most often available in the spring. I overdid it a bit with the Parmesan Cheese Sauce in this photo, but boy, is this dish tasty! I'm not a big fan of roast lamb, but making a broiled burger of ground lamb is very different because the grease naturally drips off. Serve with fresh roasted asparagus and new potatoes to welcome spring.
I hope you enjoy these recipes. Let me know if you've tried them and how they turned out.
Good cooking to you, Linda Note: Would you like a printout of this and other recipes? These directions may help: Use your mouse to select only the text you want to copy rather than the entire page. Then press Ctrl+C, open your Word program and press Ctrl+V to paste the semi-formatted text. Print it from there.  Bacon lover or broccoli fan? Frankly, I haven't heard many people rhapsodize over broccoli they way some do over bacon. But with this combination, you get the best of broccoli nutrition and the taste of bacon. In this case, it's turkey bacon, so pretty healthy after all. I get more raves for this recipe than almost any of my many other ones. Men in particular give it a thumbs up. Again, it must be the bacon. Great for large gatherings. Servings: 8-10 Serving size: 1/2 cup Preparation time: 30 minutes Refrigeration time before serving: 45 minutes minimum
I hope you enjoy these recipes. Let me know which one's you've tried and how they turned out.
Good cooking to you, Linda Note: Would you like a printout of this and other recipes? These directions may help: Use your mouse to select only the text you want to copy rather than the entire page. Then press Ctrl+C, open your Word program and press Ctrl+V to paste the semi-formatted text. Print it from there.  Why go to all the trouble to slice sweet potatoes in fry strips when you can simply slice them into rounds? This method occurred to me one day, and is so much easier. I plan to use it from now on. My other twist to this recipe is the addition of my Parmesan Herb Mix. Just be sure to make lots of these, because they're addictive. Serves: 4-6 Preparation time: 15 minutes Baking Time: 30 minutes
I hope you enjoy these recipes. Let me know if you've tried them and how they turned out.
Good cooking to you, Linda Note: Would you like a printout of this and other recipes? These directions may help: Use your mouse to select only the text you want to copy rather than the entire page. Then press Ctrl+C, open your Word program and press Ctrl+V to paste the semi-formatted text. Print it from there.  A day or two after Easter is the perfect time to use up those leftover hard boiled eggs. You might have seen them in delicatessens, but I'm guessing you've never tried making them yourself. Pickled eggs are simple to make and handy to include in such dishes as salads, egg salad sandwiches, and deviled eggs, as well as a enjoying them as a high protein snack. Or serve with crackers, cold sliced meats, and cheeses. You'll no doubt find other combinations as well. The pickling seeps into the center of the egg in about a day, but the longer they're in the brine, the more vinegary they taste. Once pickled, you can store the eggs in the refrigerator for up to a month. Adding pickled beets and their juice to the jar will produce pink eggs. One dozen hard boiled eggs Preparing and cooking the brine: 20 minutes Pickling: 24 hours to 4 weeks
I hope you enjoy these recipes. Let me know which one's you've tried and how they turned out. Good cooking to you, Linda Note: Would you like a printout of this and other recipes? These directions may help: Use your mouse to select only the text you want to copy rather than the entire page. Then press Ctrl+C, open your Word program and press Ctrl+V to paste the semi-formatted text. Print it from there. |
AuthorLinda M. Kurth is the creative mind behind such stories as Home of the Heart and the up-coming memoir, God, the Devil and Divorce, as well as the recipes and crafts you'll find in these pages. Here's how this blog began: Archives
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