4 pounds of pickling cucumbers (2- to 5-inch)*
3/4 c ups canning or pickling salt (separated in thirds)
2 teaspoons celery seed
2 tablespoons mixed pickling spices
5 1/2 cups sugar
4 cups vinegar (5 percent)

*(If packed whole, use cucumbers of uniform size)

Pickles can be canned whole, in strips, or in slices.

Makes about 5 to 9 pints

DIRECTIONS:

1. Wash cucumbers. Cut 1/16-inch slice off blossom end and discard, but leave 1/4-inch of stem attached. Place whole cucumbers in suitable 1-gallon container. Add 1/4 cup canning or pickling salt to 2 quarts water and bring to a boil. Pour over cucumbers. Add suitable cover and weight. Place clean towel over container and keep the temperature at about 70 degrees F.
2. On the third and fifth days, drain salt water and discard. Rinse cucumbers and rescald cover and weight. Return cucumbers to container. Add 1/4 cup salt to 2 quarts fresh water and boil. Pour over cucumbers. Replace cover and weight, and re-cover with clean towel. On the seventh day, drain salt water and discard. Rinse cucumbers and rescald containers, cover, and weight. Slice or strip cucumbers, if desired, and return to container. Place celery seed and pickling spices in small cheesecloth bag. Combine 2 cups sugar and 4 cups vinegar in a saucepan. Add spice bag, bring to a boil and pour pickling solution over cucumbers. Add cover and weight, and re-cover with clean towel.
3. On each of the next six days, drain syrup and spice bag and save. Add 1/2 cup sugar each day and bring to a boil in a saucepan. Remove cucumbers and rinse. Scald container, cover, and weight daily. Return cucumbers to container, add boiled syrup, cover, weight, and re-cover with towel.
4. On the 14th day, drain syrup into saucepan. Fill in sterile pint jars or clean quart jars, leaving 1/2-inch headspace. Add 1/2 cup sugar to syrup and bring to boil. Remove spice bag. Pour hot syrup over cucumbers, leaving 1/2-inch headspace. Adjust lids and process according to the recommendations in Table 1 or use low-temperature pasteurization treatment.

Table 1.

Recommended process time for 14-day Sweet Pickles in a boiling-water canner.

Style of Pack: Raw. Jar Size: Pints.
Process Time at Altitudes of 0 – 1,000 ft: 5 min.
1,001 – 6,000 ft: 10 min.
Above 6,000 ft: 15 min.

Style of Pack: Raw. Jar Size: Quarts.
Process Time at Altitudes of 0 – 1,000 ft: 10 min.
1,001 – 6,000 ft: 15 min.
Above 6,000 ft: 20 min.

INGREDIENTS:

1-12 ounce bag semi-sweet chocolate chips
1-12 ounce jar smooth or crunchy peanut butter
1-14 ounce can sweetened condensed milk

DIRECTIONS:

1. In a 1-1/2 quart microwave-proof bowl, melt chocolate and peanut butter on high for 3 minutes.
2. Remove from microwave; stir will.
3. Add milk, stirring until well blended.
4. Pour mixture into 8 x 8 inch pan, lined with waxed paper.
5. Refrigerate to chill.

A tasty snack to savor while watching TV. Depending on how much you make, can be easily stored in the fridge for the whole family.

INGREDIENTS:

1/2 pound fresh spinach
1 tablespoon butter or margarine
1 medium red bell pepper, chopped
1/2 cup sliced green onions
3 cloves garlic, minced
1/4 teaspoon ground white pepper
1/4 teaspoon dried whole rosemary, crushed
3 cups cooked rice
1/2 cup freshly grated Parmesan cheese
1/3 cup Pine nuts, toasted

DIRECTIONS:

1. Remove stems from spinach. Wash leaves thoroughly and tear into large pieces.
2. Melt butter in large skillet over medium-high heat. Add spinach, red bell pepper, onions, garlic, pepper and rosemary.
3. Cook for 2 to 3 minutes or until spinach is softened.
4. Stir in rice, cheese and nuts.
5. Stir until thoroughly heated and cheese is melted.

INGREDIENTS:

1 pound ground beef
1 cup water
1/2 cup thick salsa
15 ounces tomato sauce
1 1/2 cups uncooked instant white rice
1 cup whole kernel corn, frozen
1 cup red bell pepper, chopped
1 15-ounce can black beans -rinsed and drained

DIRECTIONS:

1. Brown ground beef in a large skillet over medium heat; add sauce ingredients and mix well.
2. Bring to a boil. Stir in all remaining ingredients.
3. Reduce heat to low; cover and simmer for about 10 minutes or until rice is cooked and vegetables are tender.

INGREDIENTS:

2 (15 ounce) cans chili with beans
1 (16 ounce) package beef frankfurters
10 (8 inch) flour tortillas
1 (8 ounce) package Cheddar cheese, shredded
1 medium onion, finely chopped

DIRECTIONS:

1. Preheat oven to 425 degrees F (220 degrees C).
2. Spread 1 can of chili and beans and chopped onions in the bottom of a 9×13 inch baking dish. Roll up franks inside tortillas and place in baking dish, seam side down, on top of chili and bean ‘bed’. Top with remaining can of chili and beans, and sprinkle with cheese.
3. Cover baking dish with aluminum foil, and bake at 425 degrees F (220 degrees C) for 30 minutes.

INGREDIENTS:

1 (12 inch) pre-baked pizza crust
1/2 cup honey BBQ barbecue sauce (or your favorite)
1/2 cup diced grilled chicken
1/4 cup chopped red bell pepper
1/4 cup chopped green bell pepper
1/4 cup chopped red onion
1/4 cup diced tomatoes
1/4 cup chopped red onion
1 cup shredded Monterey Jack cheese or mozzarella/cheddar mix

DIRECTIONS:

1. Preheat oven to 450 degrees F (230 degrees C).
2. Place pizza crust on cookie sheet. Spread with barbecue sauce. Scatter chicken over top. Sprinkle evenly with red peppers, green peppers, mushrooms, tomatoes, and onion. Cover with cheese.
3. Bake in preheated oven for 10 to 12 minutes, or until cheese is melted.
4. Total cooking time is usually approximately 30 mins.

1 pound lean ground beef
1 medium chopped onion
1 (1 ounce) package taco seasoning mix
1 (14 ounce) can peeled and diced tomatoes with juice
10 (6 inch) corn tortillas
1 cup prepared salsa
1/2 cup shredded Colby cheese
2 cups shredded lettuce
1/2 cup sour cream
1/4 cup sliced olives
1 large sliced tomato

DIRECTIONS:

1. Preheat oven to 350 degrees F (175 degrees C).
2. In a large skillet over medium-high heat, brown the ground beef and onion. Stir in the taco seasoning and diced tomatoes. Coat a 9×13-inch baking dish with non-stick cooking spray and line with half the tortillas. Spoon the beef mixture into the dish, then top with the remaining tortillas. Spread salsa over the tortillas and sprinkle with the cheese.
3. Bake at 350 degrees F (175 degrees C) for 20 to 30 minutes, or until cheese is melted and bubbly.
4. Serve with the shredded lettuce, sliced tomatoes, olives, and sour cream.

• 1 1/4 lb eggplant
• 1 1/2 cups ripe olives, pitted and halved
• 3 cloves garlic, minced
• 1 tsp dried oregano
• 8 oz Mozzarella cheese
• 15 oz Ricotta cheese
• 2 cups spaghetti sauce
• 1/2 cup olive oil
• 2 tsp fennel seed
• 1 tsp dried basil

Directions

Preheat the oven to 425 degrees. Cut the eggplant into thin slices.
Mix the olive oil with all the herbs. Brush on both sides of the eggplant slices. Brown the eggplant slices on both sides until tender in a non-stick skillet. Layer half the eggplant slices, mozzarella, ricotta, spaghetti sauce, fennel seed and olives (in that order) in an oiled oven safe casserole dish. Repeat the layers. Top with the remaining mozzarella. Garnish with olives. Cover. Bake until hot and bubbly (about 25 minutes). Let stand 15 minutes before serving.

• 6 oz penne pasta, uncooked vegetable cooking spray
• 4 oz Canadian bacon, chopped
• 3/4 cup chopped sweet red pepper
• 1/4 cup chopped onion
• 1 clove garlic, minced
• 1 (14-1/2 oz) can whole peeled tomatoes (no-salt)
• 1 tsp sugar
• 1/2 tsp dried basil
• 1/4 tsp freshly ground pepper
• 1/4 tsp salt
• 2 tsp all-purpose flour
• 1/4 cup evaporated skimmed milk

Directions

Cook pasta according to package directions, omitting fat or salt, then drain and set aside.

Coat a large non-stick skillet with cooking spray and place over a medium-high heat until hot. Add the Canadian bacon and the next three ingredients, and saute until vegetables are tender.
Add tomato and the next four ingredients. Bring mixture to a boil. Cover, reduce heat, and simmer 10 more minutes.

Add pasta, stirring well. Cook over medium heat 2 to 3 minutes or until thoroughly heated. Transfer mixture to a serving bowl.

Garnish with a basil sprig if desired.

Makes 4 servings.

• 8 ounces pancetta, julienned
• 2 ears of white sweet corn
• 1 pound assorted exotic mushrooms, sliced
• 1 tablespoon chopped garlic
• 1 pound fresh fettuccini pasta
• Drizzle of white truffle oil
• 3 ounces freshly grated Romano cheese
• 2 tablespoons chiffonade basil

Directions

Bring a pot of salted water, with a pasta basket, up to a boil. In a large saute pan, over medium heat, render the pancetta until crispy, about 5 minutes. Remove the pancetta from the pan and set aside. Using a sharp knife, remove the kernels from the cob. Add the corn to the pancetta fat and saute for 2 minutes. Add the sliced mushrooms and saute for 2 to 3 minutes. Season with salt and pepper. Stir in the garlic. Continue to saute for 1 minute. Place the pasta in the pot of boiling water and cook until al dente, about 4 to 5 minutes. Remove the pasta from the water and drain completely. Turn the pasta in to a mixing bowl and season with salt and pepper. Toss the pasta with the sauteed corn and mushrooms, reserved pancetta, drizzle of white truffle oil, cheese and basil. Divide the pasta evenly between four plates.