Back to Blog
I love those garden-fresh cukes and tomatoes!!
I have a lot of recipes for those summertime treats, tomatoes and cucumbers, but the one I am sharing today is my all time favorite. I only make this recipe in the summertime. I just don’t think the store-bought veggies would do it justice!
This recipe was given to me some years ago by my good neighbor Darlene Eisenmenger. I look forward to making it each summer!
3 medium cucumbers, scored and thinly sliced, to score run the tines of a fork down the length all around the cucumber before slicing
1 med sweet onion, cut in thin strips
2 medium tomatoes, each cut into 6 wedges
1 cup sugar
1 cup tarragon vinegar
1 cup sunflower oil
2 Tbsp salt
1 Tbsp black pepper
3/4 Tbsp white pepper
1/2 cup freeze dried chives
1/4 cup sugar
1/4 cup cornstarch
Place cucumbers, onions and tomatoes in a large bowl. In another bowl combine the next 7 ingredients. In a small cup, combine 1/4 cup sugar and cornstarch. Add enough oil to make a thin paste; whisk and add to other dressing ingredients, whisking until slightly thickened. Pour dressing over vegetables and toss. Refrigerate 20-30 min. You can keep this in the refrigerator up to 2 - 3 weeks. Serve with slotted spoon.
Back to Blog
There’s no place like home!
As much as I enjoy spending time with my grandchildren, it’s always great to get back home! I know all too soon having Grandma come to take them to swimming lessons won’t be needed, so I savor the time. For the record they both passed their swimming tests to the next level and I did get the ice cream dessert and the cinnamon rolls made. I even managed to make a batch of chocolate chip cookies with the grandkids help.
If you like dill pickles on your hamburger, you should enjoy this week’s recipe. I generally make these a couple of times during the summer. It’s a different twist on the usual hamburger! I want my family to experience an eating adventure and not get bored with the same old thing!
1 beaten egg
1 tsp prepared Horseradish
1/2 tsp celery salt
1-4 inch dill pickles (halved lengthwise)
1/4 cup onion (chopped fine)
1 tsp Worcestershire sauce
1 # ground beef
4 hotdog buns, (split, toasted and buttered)
Combine eggs, onion, horseradish, Worcestershire sauce, celery salt, 1/4 tsp salt and a dash of pepper. Add beef, mix well. Divide into 4 portions, shape around pickles. Grill for 6 minutes, turn and grill for another 4-6 minutes. Can also broil or use a grill pan. Serve in buns with catsup and mustard if desired. Serves 4
Back to Blog
A Sweet Ending
I’ve had my eye on this recipe since 2001. I spied it while looking through my old Taste of Home magazines. I finally tried it this year and since trying it, I have made it several times! (Why did I wait so long?)
This receipe reminds me of the old special K bars except you bake this one for a few minutes. I rationalize, even though it is dessert, it must be healthy ‘cause it’s full of oatmeal!! Actually I can talk myself into most food being healthy :-)
They are fast to make and we think they are very good. Let me know what you think!
2/3 cup butter, melted
1/4 cup peanut butter
1 cup packed brown sugar
1/4 cup light corn syrup
1 tsp vanilla
4 cups quick-cooking oatmeal
1 cup milk chocolate chips
1 cup butterscotch chips
1/3 cup peanut butter
In a mixing bowl, combine the butter, peanut butter, corn syrup and vanilla. Mix well, then stir in the oatmeal. Press into a greased 13 inch x 9 inch baking pan. Bake at 350 degrees for 12-14 minutes or until edges are golden brown. Cool on a wire rack for 5 minutes. Meanwhile, for topping, melt chips and peanut butter in the microwave for approximately 1 min. Stir until blended; spread over warm bars. Cool completely. Refrigerate 2-3 hours before cutting.
Back to Blog
Hot Weather = Cool Supper Salad
While you are reading the Photo Press I will be up at my son’s home near Wadena, MN. Grandma will be taking Hunter, age 10, and Taylor, age 7, to their swimming lessons while Mom and Dad work. I love Grandma time and it sounds like I will be doing some cooking, too, as son John said, “feel free to make the frozen ice cream dessert and homemade cinnamon rolls while you’re here.” Generous, isn’t he??
I love to make light main dish salads in the warm summer months! Here is one of my favorites. It’s another Taste of Home recipe!
1 pkg (16 oz) tri color spiral pasta, cooked according to directions, then rinsed in cool water and drained
2 medium plum tomatoes, seeded and julienned
8 oz sliced salami, julienned
1 small red onion thinly sliced and separated
8 oz provolone cheese slices, cut in strips
1 jar (5 3/4 oz) stuffed olives, drained and sliced
1 can (2 1/2) sliced ripe olives, drained
1/4 cup grated Parmesan cheese
1 bottle (8 oz) Italian salad dressing
Mix altogether and refrigerate overnight.
Back to Blog
Since I found this recipe in a Taste of Home magazine years ago, I have never made ribs any other way. They are incredibly tender. You do have to do some prep the day before you serve them so plan ahead!
Barbecued Sage Spareribs
6# country style pork spareribs
1 medium onion, chopped
2-3 garlic cloves, minced
2 Tbsp mixed pickling spices
1 Tbsp minced fresh sage or 1 tsp rubbed sage
1/2 tsp hot pepper sauce
18 oz bottle barbecue sauce, your favorite
I like Cookies - or you can make your own
Place ribs in large kettle, cover with water, add all ingredients EXCEPT barbecue sauce. Bring to boil, cover and simmer 1 1/2 -2 hours. Cool; rinse with water to remove spices. Place in large bowl or sealable plastic bag, cover with barbecue sauce, and refrigerate overnight. When ready to grill: bring ribs to room temperature, drain, reserving sauce. Grill ‘til heated through, turning after 10 minutes. Place reserved barbecue sauce in pan, heat and brush over ribs. You can bake the ribs in the oven @ 350 degrees in the sauce 1 hour. I have also placed ribs in a crock pot, covered them with the sauce and heated on low or high for as long as it’s convenient for you and they are heated through.
I hope you like them as much as we do!